Southwestern Chicken Chili

If you are a fan of the taco soup I posted then you will love this simple and tasty chili soup.

 All these ingredients are usually in your pantry so its quick and easy.

I've tried many chicken chili's and this is by far my favorite. 

Based on a recipe by Pixie Worthen

Ingredients
4 - 6 chicken breasts (if using thighs calculate 2 thighs per breast)
2 cans diced tomatoes (garlic & onion flavor - if you can't get that just plane diced tomatoes is fine)
1 small jar salsa
1 can kernal corn
2 cans black beans, rinsed ( you can always mix this up.. use one black and one pinto)
1 - 2 cans diced green chilis
1 1/2 pkg ranch seasoning
½ - 1 pkg taco seasoning


Topping options: I LOVE to top my chili with the "This Aint No Tomatillo Cafe Rio Dressing," tortilla strips and fresh cilantro.


Directions: 
In a slow cooker, combine all chili ingredients and cook on low 6-8 hours.
Shred chicken, stir back into chili and heat for another 30 minutes-1 hour.
Serve with desired toppings.
Enjoy!

"This Aint No Tomatillo Cafe Rio Dressing"


Ingredients
2 cups sour cream
1 package Ranch Dip Seasoning
2 limes
2 Jalapenos (1 deseeded and deveined, the other whole)
1/2 bunch cilantro(coriander)
2 TBSP milk
1 tsp salt
2 shakes of pepper

In a medium size bowl combine sour cream, ranch dip mix.
Zest both limes, and add the zest plus juice from 1 of the limes to the bowl. mix well. (put remaining zested lime aside in case you need it later)
Chop cilantro and jalapeno. Add it to bowl. Use an immersion blender to puree all ingredients together.
Add milk, salt and pepper and puree more until smooth.
Taste for correct seasoning and add more milk if you desire a runnier dressing.
whualla... no tomatillos required!
This Aint No Tomatillo Cafe Rio Dressing Recipe

Project FoodBlog Challenge #1: What defines my Food Blog???

Well... where to start? I originally began posting my recipes online as a quick resource for myself and my family to access our favorite recipes - A great solution to having a pile of 20 different cook books sitting on the kitchen counter, when people asked me what exactly I cook at home I realised I couldn't exactly remember myself, it has been fun looking back at the different foods I have concocted, but to define it???? I suppose I could ramble on for another 800 words but I feel my food and blog is best defined below, just press play!!.

I would love to hear what you think... DON'T FORGET TO FOLLOW THE WIDGET ON THE RIGHT TO VOTE FOR ME ON THE 20th!!!!!!!

Alyses' Super Satisfying Taco Soup

I Have tried many taco soups and this is by far the most family friendly and satisfying. 

Perfect for a cold winter day and it only takes me 15 minutes to cook it, fantastic for a busy day at work or school.

Ingredients
1 pound beef mince (Ground Beef) - I prefer to use extra lean.
1 Cheesy Taco seasoning packet - If you don't have that flavor at your store simply choose the regular taco seasoning with what heat you want.. it's best to go with mild for young families.
1  can corn with liquid
1 can beans of your choice rinsed and drained
1 large can of crushed tomatoes
2 cans cream of potato soup
For Topping
Grated Cheese
Sour Cream
Tortilla Chips

Directions
In a deep frypan or soup pot, brown your mince.
Sprinkle seasoning directly on meat, stir through.
Add remaining ingredients and stir through. Stir while it's on the stove until it's heated and bubblig gently all the way through.
Serve immediately with toppings of your choice. I love to use tortilla chips as my spoon.

El Torito Mexican Caesar Salad

This delicious Salad dressing is creamy, and packs a flavor! I made if for my dinner and so added some grilled chicken and drizzled extra dressing on top. It can also just be served by itself. If you like Roasted pumpkin seeds and cheese you will love this salad.

Serves 6

Ingredients:

***Cilantro Pepita Dressing:***
2 medium Jalapeno chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil (I used olive oil)
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (see note--I purchased this just at Walmart)
2 small bunches cilantro,stemmed
1 1/2 cup mayonnaise
1/4 cup water

***Salad:***
4 corn tortillas
Vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
1/2 cup pepitas (roasted pumpkin seeds)
Optional - Roasted red bell pepper, peeled and cut into julienne strips

Directions:

Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor.
Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air-tight container and refrigerate. Will keep for three days. Yields 1 quart.

To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in sauté pan; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels.
Set aside.
Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
OptionalArrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.

***Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.

Avocado Pico De Gallo

Either serve this as a side to your Mexican meals, with tortilla chips or simply top your salad with it to create a tasty and healthy addition to your meal.

Ingredients

1 cup diced tomato
1/2 cup diced white onion
2 tbsp minced jalapeno (remember the membrane and seeds will determine the heat)
2 tbsp fresh cilantro
1 tbsp lime juice
2 ripe avocados peeled, pitted, and diced

Stir to combine the first 5 ingredients in a medium bowl to blend. Carefully fold in avocado and season to taste with salt.

5 minute Creamy Bean Dip

Recipe from Linda Hughes

This is my husband and childrens favorite bean dip. It takes 5 minute to make and only has 2 ingredients (well 3 if you want a garnish). Use this as an appetizer for any occasion or use it as a fun way to serve your children chili.

Ingredients

2 regular cans chili (the original recipe calls for chili with no beans but I personally like the added texture of beans)

1 80z package of cream cheese softened.

Directions

In a medium size bowl mix cream cheese through chili. Place in the microwave and heat until hot all the way through. I like to do it one minute at a time and stir in between to make sure it's evenly heated.

Serve hot. With tortilla chips. I like to use scoops, you can pre-scoop them if you like or give it to you kids in scoops. Or just serve it the good old fashioned way with a bowl of chips and a big bowl of the dip. For a bit of colour garnish with small pieces of cilantro.

Fresh Salsa

This is my favorite salsa EVER. I like it chunky, and I guess if you are not a fan of that you could always put it in the food processor for a little bit, everyone has their little salsa preferences. It makes alot but watch out because you will snack on this until it's gone!

6 lbs Canned tomatoes (or fresh blanched - I love the big tin you can get from costco the quality is great - but hey use whatever you can get)
1 large white onion -chopped
4-6 jalepenos (Depending on heat of peppers and size)
1/2 bunch cilantro (coriander) - chopped
1 1/2 TBSP minced/finely chopped garlic
2 Lemons
3 tsp oregano (dried)
parsley (dried/flakes)

2 TBSP salt

Drain Tomatoes - set aside liquid in a bowl for later. Roughly chop the tomatoes so they are not whole but mouthful size chunks.
Place in a bowl.
Add onion cilantro, garlic, lemon juice. Mix together. Finely chop Jalapenos with seeds and veins removed (keep the seeds in case you decide after tasting it needs some heat) add one at a time tasting after each to get it to the desired heat and flavor. If it's too hot just add some more tomatoe juices back in. Letting it sit overnight in teh fridge will change the spice temperature. My last batch I only put in 1 pepper because it was hot and then the next day it had all but dissapeared. Sprinkle oregano on top and then sprinkle parsley over the top until it is covered evenly in flakes. Add enough juice to the consistency you like.. I like chunky, but my husband likes his runny... so you can even put it in the food processor if you prefer. Cover and let sit in fridge over night. When ready to eat mix all the parsley throughout the salsa.

Serve with Tortilla chips. (Corn chips)

White Chili

This recipe is from my friend Kristy and I do not know where she got it. It's perfect for those cold winter months, and while it's more of a comfort food sometimes we just get those cravings and make it up during the summer months as well. Serve with a toasted bun or eat it as a thick soup. It's up to you ... however you like your chili. I love this options to the other more commonly known red chili.

Ingredients
1 lb. Chicken, cubed(raw)
1 medium onion, chopped
1 1/2 tsp garlic powder
2 TBSP. Butter or margarine .
2x15oz cans Great Northern Beans (Really just any good white bean will do if you can't find them)
1 14oz Can of Chicken broth
1 tsp salt
1 tsp oregano
1 tsp cumin
2x4oz cans chopped green chilies (as a substitute if you can't find them try just chopping up 2 medium sized ones of your own.. remove seeds and veins for no heat)
1 cup sour cream
1 cup grated pepper jack cheese

Directions
Brown Chicken, Onion, Garlic powder and Butter/margarine together in a large pot.
Add beans, chicken broth, salt,oregano, cumin, green chilies. Bring to a boil and simmer for 30 minutes.
To finish up add in sour cream and pepper jack cheese and let simmer 5 minutes until cheese is melted.
Cuddle up by the heater and enjoy.

Chimichurri Brine (with pork chops)

It's Official BRINE IS BEST... I will never cook pork without brine again. I've never been a huge fan of pork with too many times being served hard chops and lack lustre flavor, it sits like a brick in your tummy .... I went out on a limb and thought.. alright alright I'll give it one more chance, everyone keeps telling me about brine so will try it. So here it is folks.. I dare you to try it and love it too.

Recipe Adapted from BHG Grilling Spring 2009

Prep: 10 minutes

Ingredients

6 Cups of water

1 Small onion, finely chopped

1/4 cup kosher salt

1 tbsp finely shredded lime peel

1/4 cup lime juice

1/4 cup fresh parsely, chopped

1 tbsp oregano , chopped

1/4 cup white sugar

4 cloves garlic

1/2 teaspoon ground black pepper

Desired Meat or Poulty (in this case Pork Loin Chops)

1. In a large bowl, combine the water, onion, salt, lime juice, parsley, oregano, sugar, garlic, black pepper. Stir until salt and sugar are dissolved.

2. Place desired meat in bowl and covering completely in the brine. For Pork Chops marinate 4-6 hours in the fridge turning occasionally. Drain chops; discard brine. Allow lime bits to stick if they want to.. it gives each bite an extra zing!

3. Prepare grill for indirect grilling with drip pan. Place chops on the grill rack over driop pan. Cover and gril for 35 minutes.. or until done (160F), turning once halfway through grilling.

Cafe Rio Tomatillo Ranch Dressing

Adapted from a recipe by Kalyns Kitchen

Café Rio Dressing
1 buttermilk ranch dressing packet (make with 3/4 recommended butter milk and 1/2 recommended milk and substitute amounts with sour cream instead)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 Char roasted Jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.