Chicken Tortilla Soup

Ingredients

• Servings: 6
• 1 cup chopped onion
• 3 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1 envelope taco seasoning
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1/4 cup shredded mexican cheese blend
• 1 tablespoon chopped fresh cilantro (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
• bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. top with mexican cheese and cilantro.

No Eggplant Moussaka

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 onions, chopped
• 1 tablespoon chopped parsley
• 2 pounds ground lamb
• 2 (16 ounce) cans whole peeled tomatoes
• 1 tablespoon italian seasoning
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 beaten egg
• 1/2 cup shredded sharp cheddar cheese
• 4 potatoes, peeled and thinly sliced

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs

Ready Time: 2 hrs 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease a large casserole dish.
• heat 2 tablespoons butter in a large heavy skillet over medium heat. saute onions and parsley until onion is soft and translucent. increase heat, add lamb, and cook until evenly brown. drain excess fat, and set aside.
• in a large bowl, combine tomatoes, italian seasoning, salt and pepper. chop tomatoes, and mix well with seasonings. set aside.
• in a saucepan over medium heat, melt 2 tablespoons butter. stir in flour until smooth. whisk together milk and egg, then gradually whisk into flour mixture. cook, stirring constantly until thick and smooth. remove from heat, and stir in grated cheese.
• in casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. top with half of meat mixture followed by half of tomato mixture. repeat layers, ending with a layer of potatoes. spread cheese sauce evenly over the top.
• cover, and bake in preheated oven for 1 1/2 hours. remove cover, and bake 30 minutes, or until lightly browned.

tanya's louisiana southern fried chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into 6 pieces
• 2 eggs, beaten
• 1 (12 fluid ounce) can evaporated milk
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 1/2 cups all-purpose flour
• 1 1/2 cups vegetable oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a medium size bowl mix together the eggs and milk. add almost all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). set aside.
• sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder both sides of the chicken pieces.
• in a large skillet, heat the oil over medium heat. put the flour in a plastic bag. one piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. shake the bag so that the flour is covering each piece of chicken.
• you can check to see if the oil is hot enough by sprinkling a little flour in the skillet. if it fries, it's hot enough! place the chicken pieces in the skillet. after about 5 minutes, turn the chicken over. let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. enjoy!

Chef John's Turkey Chili

Ingredients

• Servings: 6
• secret chili spice mix:
• 1/4 cup ancho chile powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons ground dried chipotle pepper
• 1 teaspoon dried oregano
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 1/8 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 1/2 pounds ground turkey
• 3 cloves garlic, minced
• 1 cup tomato puree
• 2 cups water
• 2 (12 ounce) cans pinquito or pinto beans, drained and rinsed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 40 mins

Ready Time: 1 hr 50 mins


• mix the ancho chile powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
• heat the olive oil in a large heavy pot over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the ground turkey and garlic. cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. stir in the spice mixture. cook until fragrant, 3 to 4 minutes.
• stir in the tomato puree and water. bring to a simmer, then reduce heat to low. cook until the turkey meat is broken down, about 1 hour. stir in the beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.

slow cooker sausage 'n' grits meatloaf

Ingredients

• Servings: 6
• 2 16-inch square sheets of heavy duty aluminum foil
• 1 pound ground beef
• 1/2 pound bulk lamb sausage
• 1/3 cup liquid egg whites
• 1/3 cup dry grits
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/2 cup ketchup
• 2 dashes liquid smoke flavoring, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• fold each sheet of aluminum foil in half lengthwise, then fold in half lengthwise again, to make 2 strips of foil 4 inches wide by 16 inches long. place the strips into the bottom of a slow cooker in a cross, so that the long ends of the strips come partway up the inside of the cooker (to make lifting handles). spray the inside of the slow cooker and the foil strips with cooking spray.
• mix together the ground beef, lamb sausage, egg whites, grits, onion powder, garlic powder, ketchup, and liquid smoke flavoring until thoroughly combined, and form into a rounded loaf. gently place the loaf into the slow cooker on top of the crossed foil strips.
• cover the cooker, set on low, and cook for 5 to 6 hours. to serve, carefully hold the ends of the foil strips, and gently lift the meat loaf from the cooker by the foil handles to place on a serving platter for slicing.

Poppy Seed Bread Ii

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 3 eggs
• 1 1/2 cups milk
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 1 1/2 tablespoons poppy seeds
• 2 teaspoons vanilla extract
• 2 teaspoons lemon extract
• 2 teaspoons butter flavored extract
• 1/4 cup orange juice
• 3/4 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 8x4 inch loaf pans.
• mix the flour, salt, baking powder, eggs, milk, vegetable oil, white sugar, poppy seeds, 1 1/2 teaspoons of the vanilla, lemon and butter flavoring. stir until just combined and pour the batter into the prepared pans.
• bake at 350 degrees f (175 degrees c) for 1 hour. cool for 5 minutes then poke holes in the top of the bread with a meat fork and pour glaze over tops.
• to make glaze: mix the orange juice, confectioner's sugar, and the remaining 1/2 teaspoon each of the vanilla, butter and lemon flavorings. use immediately to pour over the still warm loaves.

Robin's Spicy Ribs

Ingredients

• Servings: 4
• 2 pounds lamb spareribs, cut into serving size pieces
• 2 lemons, juiced
• 1 (16 ounce) jar picante sauce
• 1/3 cup brown sugar
• 1/2 cup barbeque sauce
• 3 cloves garlic, minced
• 3 tablespoons prepared mustard
• 2 tablespoons worcestershire sauce
• 2 fresh jalapeno peppers, chopped
• 1 cup chopped red onion
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 2 tablespoons crushed red pepper flakes (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ready Time: 9 hrs 45 mins


• place the ribs in large pot with enough water to cover, and bring to a boil. stir in the lemon juice. cook the ribs 1 hour, until meat is tender. drain, and place in large resealable plastic bags.
• in a medium saucepan over medium heat, mix the picante sauce, brown sugar, barbeque sauce, garlic, mustard, worcestershire sauce, jalapeno peppers, and onion. season with salt and pepper. bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally, until thickened. pour over the ribs in the plastic bags. seal bags, and marinate ribs 8 hours, or overnight, in the refrigerator.
• preheat the grill for high heat.
• lightly oil the grill grate. place ribs on the grill, and discard remaining marinade. season ribs with red pepper flakes, and cook 10 to 20 minutes, turning once, until browned and crisp.