If you are a fan of Mexican food, then you will love this. It is spicy hot, and will remind you of any Mexican meal you ever had.
- 1 tsp. olive oil
- 1 small onion, peeled and diced
- 2 garlic cloves, minced
- 2 tsp. tomato paste
- 1 tsp. chili powder
- 1 carton 900 ml chicken broth
- 2 boneless, skinless chicken breasts
- 2 cups canned tomatillos
- 2 cups frozen corn
- 3 tbsp. finely diced pickled jalapenos
- 1 avocado, chopped
- 1/2 cup cilantro, chopped
Before we start, I was going to add 1 lime, cut in wedges, 4 tequila shots…..to take away the fire of the soup, but I didn’t.
Heat the olive oil in a large pot over medium heat and add the onion and garlic cloves. Cook until the onion softens (3 minutes). Stir in the tomato paste and chili powder and cook for a further 1 minute.
Pour in the broth and add the chicken. Cover and boil for about 8 – 9 minutes, until cooked through. Transfer chicken to a cutting board to cool slightly.
To the pot, add the canned tomatillos, frozen corn, jalapenos and reduce the heat to medium. Gently boil for 5 minutes.
Using two forks, shred the chicken and stir into the soup. Ladle into 4 bowls and top with the avocado and cilantro.
Super Bowl Third Quarter Meal
I, like the rest of the world, seem to be interested in the Super Bowl beit the game or just the commercials, but this may help you get through the day with the least amount of work.
Mini Grilled Cheese and Ham Pumpernickel Sandwiches
- 1/4 cup butter
- 1 tbsp. finely chopped fresh sage
- 32 cocktail size pumpernickel bread slices
- 1 cup coarsely grated Havarti cheese
- 1/2 cup grated cheddar cheese
- 8 thin slices of ham, each cut in half
Melt butter in a saucepan over medium heat. Pour half in a small bowl and set aside. Add sage to the remaining butter in the saucepan and stir for 30 seconds.
Arrange 16 slices of the bread on a clean surface and brush lightly with the sage butter. Mix together the cheeses and divide among the slices.
Fold half slices of the ham to fit over the cheese.
Top with remaining bread, pressing to adhere. Brush the tops of the sandwiches lightly with the butter. Heat a large fry pan on medium heat and place four sandwiches, butter side down in the pan and grill until golden (4-5 minutes). Brush the top of the sandwiches with butter and turn over, cooking until the cheese melts, about 3-4 minutes. Transfer to a cutting board and cut in half. Repeat with the remaining sandwiches.
Serve with a Chipotle Spiced Tomato Soup – recipe follows.
Chipotle Chili Tomato Soup
- 2 x 28 oz. can of whole tomatoes in juice
- pinch of cumin seeds
- 3 tbsp. olive oil
- 1 small yellow onion, peeled and coarsely chopped
- 2 garlic cloves, minced
- 2 tsp. freshly grated fresh ginger
- 1 small chipotle chili, finely chopped
- 2 cups chicken stock
- 1 tbsp. white sugar
- sea salt and freshly ground pepper to taste
In a blender or food processor, puree the tomatoes with juice. Set aside.
Heat a large saucepan over medium heat and add the cumin. When they begin to sizzle, add the oil, onion, garlic and ginger. Saute until the onion is soft (4-5 minutes).
Stir in the chipotle, chicken stock, sugar, salt and pepper to taste. Simmer uncovered, stirring occasionally for 20 minutes. Working in small batches, transfer soup to a blender and process until completely smooth. Serve in small cups with the mini cheese sandwiches and you just scored a touchdown.
Yahoo! Yummy.