Tortilla Soup

TORTILLA SOUP RECIPE

• Quick Glance
•  45 M
•  2 H, 30 M
•  Serves 6 to 8

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INGREDIENTS

• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 poblano chile, seeded and chopped
• 1/2 teaspoon salt
•  Freshly ground black pepper
•  Juice of 1/2 lime
• 1/4 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 2 bay leaves
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1/4 cup fresh cilantro leaves, chopped
• One 28- to 32-ounce can crushed tomatoes, undrained
• 8 cups homemade chicken stock
• 1 cup vegetable oil
• 4 small corn tortillas, cut into thin strips
• 1/4 avocado, diced
• 1/4 onion, diced
• 1/4 cup crumbled Cotija cheese
•  Lime wedges
•  Chopped fresh cilantro
•  Sliced radishes

DIRECTIONS

• 1. In a large Dutch oven or heavy saucepan, heat the vegetable oil over high heat. Add the onion, garlic, poblano chile, salt, and black pepper. Reduce the heat to medium and sauté for about 2 minutes. Then add the lime juice, cumin, paprika, coriander, bay leaves, red pepper flakes, and cilantro. Continue to cook for 2 to 3 minutes, until the seasonings release their aromas and the onion and chile have softened.
• 2. Add the tomatoes and chicken stock and bring to a boil over high heat. Then reduce the heat to medium, cover the pan halfway, and cook, stirring intermittently, for about 1 1/2 hours.
• 3. While the soup is cooking, heat the vegetable oil in a small saucepan over high heat. Fry the tortilla strips in the hot oil for about 3 minutes, until crisp. Use a slotted spoon or tongs to remove them with a slotted spoon and drain on paper towels.
• 4. Once the liquid has thickened somewhat, remove the bay leaves and purée the soup with an immersion blender. (If you do not have an immersion blender, you may carefully purée the soup in batches in a blender, but let the soup cool for at least 10 minutes first.) The soup may be somewhat thinner than you expect, but taste it, as the flavor should be perfect. If you desire a thicker consistency, gently simmer the soup over medium-high heat for a few minutes until it thickens slightly.
• 5. Serve the tortilla soup in bowls and pass the tortilla strips, avocado, onion, cheese, lime wedges, cilantro, and radishes on the side as toppings.

Read more at http://leitesculinaria.com/97410/recipes-tortilla-soup.html#SoBFVXS3f1qL7Z7x.99

Baked Buffalo Chicken Nuggets

Baked Buffalo Chicken Nuggets
Skinnytaste.com
Servings: 4 • Size: 10 nuggets • Old Points: 4 pts • Points+: 5 pts
Calories: 211 • Fat: 6 g • Carb: 11 g • Fiber: 2 g • Protein: 28 g • Sugar: 0 g
Sodium: 379 mg • Cholesterol: 83 mg

Ingredients:

• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp chili powder (use ground cayenne to make it hotter)
• 1/8 tsp black pepper
• 2 tsp olive oil
• 6 tbsp whole wheat Italian seasoned breadcrumbs
• 1/4 cup panko
• olive oil spray (I used my Misto)
• 2 tbsp Frank's Hot Sauce (or Tabasco if you want it HOT)
• 2 tsp olive oil
• 1 lb skinless chicken breast, cut into 40 small bite sized pieces
• 4 celery stalks, trimmed to 4 inch strips
• optional: 1/2 cup skinny blue cheese dressing (additional points)

Directions

Preheat oven to 425°F. Spray a baking sheet with olive oil spray. 

Combine garlic powder, paprika, chili powder, black pepper, bread crumbs and panko in a medium bowl and toss well.

Place the hot sauce in another medium bowl with the oil. Dip the chicken into the hot sauce mix, then into the crumbs and place on the baking sheet. Spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

Serve with celery sticks and blue cheese dressing if desired.

Bang Bang Shrimp

Bang Bang Shrimp

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Yield 4 servings

This tastes just like Cheesecake Factory's version, except it's way cheaper and so much tastier!

Ingredients

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko*
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 pound medium shrimp, peeled and deveined
For the sauce
• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar

Instructions

• To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
• Heat vegetable oil in a large skillet over medium high heat.
• In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside. In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
• Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.
• Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately, drizzled with sweet chili sauce.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

2.6

http://damndelicious.net/2014/10/18/bang-bang-shrimp/

The post Bang Bang Shrimp appeared first on Damn Delicious.

Shrimp and Corn Chowder

Shrimp and Corn Chowder

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Yield 4 servings

An easy, creamy chowder that's incredibly smoky, sweet and packed with tons of flavor!

Ingredients

• 4 slices bacon, diced
• 1 pound medium shrimp, peeled and deveined
• 3 cloves garlic, diced
• 1 onion, diced
• 2 teaspoons paprika, or more, to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 4 cups chicken stock
• 2 cups corn kernels, frozen, canned or roasted
• 1 bay leaf
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
• Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
• Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
• Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.*
• Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.

Notes

Adapted from Bev Cooks

2.6

http://damndelicious.net/2014/10/24/shrimp-corn-chowder/

Easy Lemon Chicken

EASY LEMON CHICKEN

Prep Time15 minutes

Cook Time15 minutes

Total Time30 minutes

Yield4 servings

You'll never guess how quickly and easily this crisp, tender lemon chicken comes together with just a handful of ingredients!

INGREDIENTS

• 1 cup vegetable oil
• 1 cup Italian bread crumbs
• Zest of 2 lemons, plus more, for garnish
• 1 pound BARE® Chicken's fresh boneless, skinless chicken breast fillets, cut crosswise in half
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Make Any Dish Better with Swanson® Broth

 

INSTRUCTIONS

• Heat vegetable oil in a large skillet over medium high heat.
• In a large bowl, combine bread crumbs and lemon zest; set aside.
• Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in bread crumbs mixture, pressing to coat.
• Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
• Serve immediately, garnished with lemon zest, if desired.

NOTES

Adapted from Cooking Classy

Slow Cooker Pork Canitas

Slow Cooker Pork Carnitas

Prep Time 10 minutes

Cook Time 8 hours, 30 minutes

Total Time 8 hours, 40 minutes

Yield 8 servings

The easiest carnitas you will ever make right in the crockpot, cooked low and slow for the most amazing fall-apart tender pork goodness!

Ingredients

• 2 oranges, juiced
• 2 limes, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons oregano
• 2 teaspoons salt, or more, to taste
• 1 teaspoon ground black pepper
• 4 pound pork shoulder, excess fat trimmed
• 4 cloves garlic, peeled
• 2 onions, quartered

Instructions

• In a small bowl, combine orange juice, lime juice, chili powder, cumin, oregano, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.
• Place garlic, onions and pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
• Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
• Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
• Serve immediately.

Notes

Adapted from Closet Cooking

2.6

http://damndelicious.net/2014/10/10/slow-cooker-pork-carnitas/

The post Slow Cooker Pork Carnitas appeared first on Damn Delicious.

Chow Mein

PANDA EXPRESS CHOW MEIN COPYCAT

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Yield4 servings

Tastes just like Panda Express except it takes just minutes to whip up and tastes a million times better!

INGREDIENTS

• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon brown sugar, packed
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon white pepper
• 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
• 2 tablespoons olive oil
• 1 onion, diced
• 3 stalks celery, sliced diagonally
• 2 cups shredded cabbage

Learn More From a BBQ Expert.

 

INSTRUCTIONS

• In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
• In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
• Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
• Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
• Serve immediately.

NOTES

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

Adapted from Favorite Family Recipes