Esposo gave me a new toy for Christmas and I absolutely love it! It’s safe to say that we did not resolve to diet. So far I have fried corn tortilla strips for tortilla soup and french fries.
I tried a new recipe for enchilada sauce and it did not go over too well. This woman swore up and down that the secret ingredient (cocoa) made this dish. Not so much….and now I feel sick.
I will take a crack at another recipe once I get the taste of chili powder out my mouth.
Hope you all enjoyed your dinner.
Good and happy eating!
This very tasty soup recipe is great for making during the winter months. I wish I could say it is my own recipe but I can not take credit for this one. I found this Tortilla Soup recipe a few years back on Food.com and everyone has been hooked including myself. I use all the same ingredients called in the recipe but over time I have adopted my own method of how I prepare the soup.
Sometimes the soup comes out unbearably spicy and other times it’s not. The weather was perfect the first time I made the soup for Esposo’s big Mexican familia. We all crammed up in the small brick house known as the Cañada, and slurped up every tasty bit of the soup. This time it came out extremely spicy. You couldn’t tell the difference between the slurping of soup and running noses. However, everyone liked it enough to get second servings. Uncle Memo at one point yelled out “OH MY GOD!” These are spanish speaking people mind you. There was also a man who was visiting that night and I looked over at him and he was sweating profusely, but had this enormous smile on his face with two thumbs up in approval. We all still reminisce about that great night.
For some reason I could not figure out why the soup came out so spicy. I thought it could be that I didn’t measure correctly the chili powder, but that was not it. Other times I have made it with a Jalapeño rotisserie chicken and thought maybe that was the reason, but no that wasn’t it either. I could not figure out for the life of me why the soup would come out spicy some times and others not spicy at all, until now. The recipe calls for a 4oz can of diced green chilies, drained. With out realizing the difference I would use a 4oz can of diced jalapeños with the juice. Although the soup comes out spicy sometimes, I find, and others agree, that it is much better that way.
They are both jalapeños but the difference is that the green chilies have veins and seeds removed.
I usually make 6 times the recipe because we have a large family here, so I will use leg quarters instead of chicken breast. HEB sells a 10lb bag of leg quarters for $5.90 that works out great for meal planning. I boil the chicken with onion, a few whole cloves of garlic, salt and pepper. I reserve the stock to use in place of the water.
Here are a few tips:
- Use chicken on the bone for great soups.
- Adding garlic, onion, celery and carrots to beef or chicken while boiling will heighten the flavor of the stock
- Use homemade stocks for soups, rice, mashed potatoes, etc.
The vegetable I normally use for the tortilla soup freshly diced green or yellow squash. Thinly sliced carrots work wonderfully as well.
I prefer to cut up corn tortillas in strips and fry them up. They stay crispy in the soup as store bought corn tortillas tend to sop up quickly.
This smoothie recipe comes via Los Rodriguez Life. Thank you Leslie for sharing. I literally made this as soon as I read the blog.
I pretty much used the same ingredients. I adjusted the measurements some and used vanilla soy milk in place of regular milk because at the time I was on an all natural kick. Almond milk would even work wonderfully.
Here is what I did:
In a blender I chucked in 1 cup of milk, 1 1/2 bananas, 2 tablespoons of peanut butter, 1 tablespoon of honey and about 3 ice cubes. Blend very well until smooth. That simple.
If it’s not thick enough for you try using less milk and an extra ice cube.
I think I went a little heavy on the peanut butter. I love peanut butter. This drink reminds me of a time when Esposo and I were addicted to the peanut butter malts sold at Sonic drive-in. I gained all the weight I had previously lost drinking those things almost every other night.
Potatoes and chorizo take me way back. This is something I remember eating a lot as a kid. Chorizo and egg. Chorizo and bean. I have found that chorizo is versatile. I have even made it with chicken.
Here is a healthy alternative using soyrizo. Make it for your family with out telling them it’s not the real deal to get honest reactions. Some people hear the word soy and gag. People, it’s really not that bad. In fact it’s good for you.
3 tablespoons oil
1 potato, cubed
Half link soyrizo
Cheddar flavored rice shreds
Coat the bottom of a skillet with vegetable oil and heat over medium heat. Add potatoes and season how you like, cover and let cook stirring frequently so they won’t stick to the pan. I like to my potatoes nice and toasty. It will take about 15 minutes or less for the potatoes to cook. Half way through the cooking process add your soyrizo mixing well with the potatoes. Once the potatoes are done add rice shreds and cover letting the shreds melt. Serve with a side of fresh tomatoes, avocado slices and warm tortillas.