Chicken Tortilla Soup

This Rachael Ray recipe is FANTASTIC and my whole family gobbled it up!  It is a bit on the spicy side, so cut down on the peppers if you can't handle the spice.  Enjoy :-)

Ingredients

• 3 cups chicken stock
• 1 pound chicken tenders
• 1 bay leaf, fresh if available
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 4 slices thick, smoky center cut bacon, chopped
• 1 onion, finely chopped
• 4 cloves garlic, chopped
• 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
• 1 (28-ounce) can crushed fire roasted tomatoes
• Salt
• 4 cups lightly crushed corn tortilla chips
• 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
• 1 lime, cut into wedges
• 1/2 red onion, chopped
• Freshly chopped cilantro leaves, for garnish

Directions

Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

Mushroom Cream Pasta

This isn't exactly kid approved, my kids wouldn't touch it. It also isn't healthy. But it is wonderful! Mike and I loved this and it came together super quickly.

Ingredients
8 ounces sliced baby portabello mushrooms
1/2 cup marsala wine
1 cup cream
1 teaspoon dried tarragon
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
8 ounces of pasta (use gluten free pasta to make the dish gluten free)

1. Bring water to boil and start prepping pasta.
2. Combine musrooms and wine in a large skillet; bring to a boil over medium heat.
3. Cook until wine is reduced by half.
4. Add cream and tarragon to mushroom mixture. Cook until thickened, about 5 minutes.
5. Stir in lemon juice, salt and pepper and remove from heat.
6. When pasta is ready pour into large serving bowl and mix with the mushroom sauce.

Spaghetti and Turkey Meatballs

I can't believe I have never posted this recipe!  I got it from Food Network Magazine a couple years ago and I LOVE it!  It was on the cover as one of their "lighter" options and it only takes 30-40 min to make!  I've updated the recipe a bit to fit my needs, and I always freeze half the meatballs for a quick meal any time.

Ingredients:
1 T. olive oil
1/4 c. minced garlic
2 28 oz. can plum tomatoes, crushed by hand
1 c. fresh basil leaves (or 2 T. dried)
Kosher salt and black pepper
1 1/2 lb. 93% lean ground turkey
1/2 c. chopped parsley
2 slices stale whole wheat bread, crust trimmed, bread chopped
1/2 c. part-skim ricotta cheese
1/4 c. grated parmesan cheese, plus more for topping
2 egg white, lightly beaten
12 oz.whole wheat spaghetti

Directions:
1. Heat the olive oil in a large saucepan over medium heat.  Add 3 T. garlic and cook 1 minute.  Add the tomatoes with their juice, 1 c. water, 1/2 c. basil (or 1 T. dried), and salt and pepper to taste.  Bring to a boil, then reduce the heat and simmer until thickened.

2. Chop the remaining basil, then mix with the turkey, parsley, bread, ricotta, parmesan, egg white, minced garlic, 1/2 t. salt, and pepper to taste in a bowl or food processor.  Form into 8 large or 24 small meatballs.  (Note: At this point, I freeze half of the meatballs on a tray, then move them to a freezer bag once frozen.  You can make the sauce again any time and add the frozen meatballs directly to the sauce to cook.)  Add the meatballs to the sauce and simmer, turning, until cooked through.  6 min. for small meatballs and 12 min for large (increase cooking time if using frozen meatballs).

3. Meanwhile, cook and drain the spaghetti.  Toss with some of the sauce, then divide among bowls.  Top the spaghetti with the meatballs, the remaining sauce, and more parsley and parmesan.

Antipasto Pasta Salad

The absolute BEST pasta salad in the world (at least of the ones I've tried)!

Vinaigrette:
1 1/2 T. capers, drained
2 t. anchovy paste
2 t. minced garlic
1/4 c. red wine vinegar
1 t. dried oregano
6 T. extra-virgin olive oil
Salt and pepper to taste

Puree all ingredients in a food processor except for oil.  Slowly drizzle in oil and blend until emulsified.

Salad:
12 oz. tri-color rotini pasta, cooked and drained
2 c. seeded and half-moon sliced cucumbers
1 c. halved grape or cherry tomatoes
1 c. diced smoked mozzarella or gouda
1 c. diced hard salami
1 c. thinly sliced red onion
3/4 c. pitted and chopped kalamata olives
1/2 c. sliced roasted red peppers
1/2 c. marinated artichoke hearts, quartered

Combine all salad ingredients.  Toss with vinaigrette to coat.  Refrigerate salad overnight for best flavor.  (Note: I usually serve it immediately and then have leftovers for lunch the rest of the week.  The flavor does get better as it sits overnight.)

New Fave Mac-n-Cheese

I started making my roux a little different in my mac-n-cheese, just to give it a bit more flavor. It turned out GREAT and now it's my new fave! I've made this quite a few times this summer - it's perfect for a BBQ side dish. I also have thrown it in the oven with a bit more cheese on top, after doubling the recipe for a crowd. Yum!

1 lb elbow macaroni
2 Tbsp butter
2 Tbsp flour
1/2 tsp salt
pinch pepper
1/4 tsp onion powder
1/4 tsp ground mustard
1-1/2 cup milk
1 cup shredded cheddar (or colby jack is also great)
dash Worcestershire
dash hot sauce

Cook the macaroni in boiling water according to package directions. Meantime, melt the butter in a saucepan. Add the flour, salt, pepper, onion powder, and ground mustard (I combine them all in a little bowl ahead of time, then add at once). Stir with a whisk and let the flour taste cook out but don't burn. Whisk in the milk until combined - let cook until thickened. Turn off the heat and add the cheese. Once the cheese melts in add the Worcestershire and hot sauce, and add cheese sauce to the cooked & drained noodles.

Three Cheese Grilled Potatoes

I saw this recipe on Pinterest and adapted it a bit (it's originally from Taste of Home). I grilled it ahead of some steaks and it was delicious! My husband raved about them. :)

4 russet potatoes, peeled and cubed
1 medium onion, chopped
3 tbsp grated parmesan cheese
1 tbsp minced chives (I used dry, since that's what was on hand)
1/2 tsp seasoned salt
1/4 tsp pepper
sprinkling of kosher salt
2 tsp olive oil
2 tbsp butter, diced
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

In a large bowl, combine the potatoes, onion, parmesan, chives, 2 salts, pepper, and olive oil. Transfer to a criss-cross of aluminum foil, sprayed with non-stick spray. Dot the potatoes with the butter. Fold the foil around the potatoes and seal tightly.

Grill over med-low heat  for about 20 minutes. Open foil to stir potatoes. Top with both shredded cheeses, reseal foil, and grill for about 10 more minutes. (You can also add some cooked, chopped bacon with the cheese!)

Grilled Ratatouille and Goat Cheese Orzo

I've never had ratatouille before, so I don't know how this version compares.  This version, however, was INCREDIBLE!  Everything is grilled outside, so you don't need to heat up the oven at all.  The grilled tomatoes make such a fresh and delicious tomato sauce.

1 eggplant, halved lengthwise
1 red bell pepper, quartered and seeded
1 red onion, sliced into 1/2" thick rounds
1 small tomato, halved and seeded
1 zucchini, cut lengthwise
1 yellow squash, cut lengthwise
2 T. olive oil
Salt and black pepper
Goat Cheese Orzo (recipe below)

Sauce:
1 T. olive oil
2 T. fresh basil
2 t. fresh lemon juice
1 t. minced lemon zest

1. Toss vegetables with oil and season with salt and pepper.  Grill over medium heat until tender.

2. Chop all vegetables except tomato and transfer to a bowl.

3. Puree tomato and the rest of the sauce ingredients in a food processor until smooth, then toss with vegetables in the bowl.

Goat Cheese Orzo:
4 oz. orzo pasta
1/2 c. milk
4 oz. goat cheese, crumbled
1/4 c. fresh parsley, chopped
Salt and pepper to taste

1. Cook orzo according to pkg. directions; drain and set aside.

2. Whisk together milk and goat cheese in a saucepan over medium heat until combined.  Bring mixture to a simmer and cook until slightly thick, about 3 min.  Stir in orzo.

3. Off heat, stir in parsley and season with salt and pepper.

Spinach and Raisin Rice

This rice was so flavorful, and I loved the addition of the raisins and spinach.  My five year old ate three servings of this, when he usually shies away from ANYthing with spinach.

1 T. butter
1/3 c. minced shallots
1 c. basmati rice
2 c low-sodium chicken broth
1/4 c. golden raisins
Minced zest of 1 lemon
1/2 t. kosher salt
Red pepper flakes to taste
4 c. chopped fresh spinach
2 T. fresh lemon juice

1. Melt butter in a saucepan over medium heat.  Add shallots and cook until soft, about 3 minutes.

2. Stir in rice and cook 1 min.  Stir in broth, raisins, zest, and salt, and season with pepper flakes; bring to a boil. Reduce heat to low, cover and cook rice until tender, about 15 min.

3. Add spinach; toss until wilted.  Remove pan from heat and let stand 5 minutes, then stir in lemon juice.

Yogurt-Marinated Tandoori Chicken Thighs

These were FANTASTIC!  I think I might try it with chicken breasts next time just to be a little healthier.  The grilled mango was also surprisingly delicious!

1 c. plain yogurt
1/4 c. fresh lime juice
2 T. minced garlic
1 T. paprika
1 T. curry powder
2 t. kosher salt
1 t. cumin
1 t. coriander
1 t. turmeric
1/4 t. cayenne pepper
8 chicken thighs, fat trimmed and skin removed
2 mangoes, peeled and sliced lengthwise

1. Whisk together yogurt, lime juice, garlic, paprika, curry powder, salt, cumin, coriander, turmeric, and cayenne in a large bowl.  Add thighs, toss to coat, and refrigerate for at least an hour (up to 24 hrs.).

2. Grill the chicken and mangoes over med-high heat.

3. Serve warm with Spinach and Raisin rice.

Quick Bean and Rice Tacos/Burritos

This is one of my go to quick meals when I don't have something else planned. I often fix it for lunch since it comes together so quickly. It has the added bonus of being very healthy.

‎1 Cup water or chicken broth
1 can drained black beans or 1 1/2 cups cooked black beans if you use dried
1 bell pepper (whatever color you want)
2 cloves minced garlic
1 teaspoon Cumin
1 cup salsa
1 cup instant brown rice

Combine everything but rice in a medium sauce pan and bring to boil on medium-high heat. Once boiling, add rice and stir. Bring back to boil, cover and reduce heat to low. Simmer 5 minutes. Remove from heat and let sit covered for 5 minutes or until moisture is mostly absorbed. Spoon into tortillas and top with standard burrito or taco fixings.