This soup is liquid comfort–warm, creamy, and oh-so cheesy. No, it’s not exactly healthy, but neither are any other good things in life.
- 3 cups potatoes, peeled and cubed
- 1 1/2 cup water
- 1/2 cup celery, diced
- 1/2 cup carrot, cubed
- 1/2 large onion, diced
- 1 chicken bouillon cube
- 1 t parsley
- 1/2 t salt
- Dash of pepper
- 1 1/2 cup milk
- 2 T flour
- 8 oz. Velveeta, cubed
Combine all but the milk, flour, and Velveeta and bring to a gentle boil. Once the potatoes are tender (15 min or so), blend the flour and milk together until creamy, then add to the mixture. Simmer and stir until the soup begins to thicken, then add the cubes of Velveeta. Simmer until all is melted.
If you’re like me, you struggle to make moist, flavorful fajitas. That’s why I was so thrilled when I concocted a recipe that was able to deliver amazing fajitas. You won’t be disappointed!
- 3 chicken breasts, sliced 1/2 in. thick
- 1 can adobe sauce
- 2 T lime juice
- 1/3 cup canola or olive oil
- 6 T cilantro
- 1/2 cup red onion
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 T brown sugar (optional)
Combine all the marinade ingredients in a blender and puree. Slice the chicken breasts lengthwise to create fillets that are no more than 3/4 in. thick, and add them to a dish or Ziploc bag. Pour the marinade over the chicken, and jostle the chicken around in the bag to coat all surfaces. Remove as much air as possible from the bag (if using). Refrigerate for 1-4 days.
To cook, heat a skillet and a tablespoon or two of canola oil to medium-high heat. Remove the chicken from the marinade and shake off any excess. Cook for approximately 5 minutes per side or until the chicken develops a light brown crust. Slice across the grain in 1/4 in. wide strips, and serve with tortillas, grilled peppers and onions, and sour cream.
If you’re looking for a hearty, homemade, and surprisingly simple chicken noodle soup recipe, you’ve hit pay dirt. Here’s what you need:
- 8 cups water
- 15 chicken bouillon cubes
- 2 chicken breasts
- 1 1/2 cups broccoli, minced
- 1 cup carrots, minced
- 1 large onion, minced
- 4 cloves garlic, minced
- 1/2 jalapeno, minced (optional)
- 1 cup celery, minced (optional)
- 12 oz egg noodles (the thicker, the better)
- Salt & pepper
Fill a medium pot with the water and bouillon cubes and bring to a boil. Once the bouillon cubes have dissolved, add chicken breasts.
While the chicken is cooking, mince the broccoli, carrots, onion, garlic, jalapeno, and celery (if using).
Once the breasts are cooked (about 5-10 minutes, depending on the size), remove them from the solution. Skim off any fat left behind in the broth and add the vegetables. Pour in the noodles and boil as directed (probably 7 minutes). Chop the chicken into dime-sized pieces and season it with salt and pepper to taste. Add it back into the mixture.
Add water as needed to reach your desired consistency, then add salt and pepper to taste. Enjoy!
- 6 ears of fresh corn
- 2 cans black beans, drained
- 1/2 can chiptole peppers, seeds and stems removes, diced
- 1 1/2 sticks butter
- 1 medium onion, diced
- 8 tortillas
- Salt, pepper, cumin, chili powder, and garlic powder
- 8 oz sharp cheddar cheese, shredded
- 1 bottle hula sauce
Melt a stick of butter in a medium pot. Cut the corn off the ear and add it to the pot along with the diced onion. Add spices and simmer together for 7 minutes, stirring occasionally. Add the beans, chipotle peppers, and additional butter. Simmer all together for an additional 7 minutes, stirring occasionally.
Serve on tortillas with shredded cheese and hula sauce.
This recipe is delicious! Double it, and when you do, cut the sugar back to 3/4 cup. Otherwise, make as directed.
Imagine a smoky, savory sauce that you could spread on top of anything and make it taste like a sunset in New Mexico–a veritable Tex-Mex fiesta in your mouth. I literally don’t have words to describe it, so I’ll stop trying. Just make this sauce and put it anything remotely Mexican. Prepare for your mind to be blown.
- 16 oz bottle of ranch dressing (I recommend Hidden Valley)
- 1 can chipotle peppers (check the Mexican aisle)
- 1 bunch fresh cilantro
- 1/2 fresh lime
- 1 tsp. cumin
- 1 tsp. chili powder
Empty about half the bottle of ranch into a blender, then add the entire bunch of cilantro (stems and all). Blend until the mixture is homogenous and all the cilantro is pureed.
Remove the seeds and stems from 3-4 chipotle peppers. (I do this by holding them under softly running water and rinsing the seeds off.) Add the peppers to the mixture, and puree again. Add the rest of the ranch. Squeeze the juice of the lime into the mixture. Add approximately 1 teaspoon each of chili powder and cumin. Blend all together.
Add additional peppers, seasoning, and ranch to taste. This is an art, not a science.
Pour the mixture into a larger bottle (as the volume will have expanded a bit). Keep it in the fridge and use it generously on anything that moves slowly. It will last forever.