I randomly found Jersey Girl Cooks while looking for recipe ideas. I love her Tortilla Soup recipe and wanted to share it with you.
Jersey Girl Cooks Tortilla Soup Recipe
Prep. Time: 10 minutes
Cooking Time: 30 minutes
2 TBS olive oil
1 medium onion, finely chopped
2 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can tomato sauce
dried arbol chili peppers, crushed (amount to your liking or another dried pepper)
2 cups frozen corn
1 can (15 oz) black beans, rinsed and drained
4 cups cooked shredded chicken
2 TBS masa harina (fine cornmeal)
1 avocado, pitted, peeled and diced
salt and cayenne pepper to taste
tortilla chips and sour cream for serving
In a large Dutch oven, heat oil and saute onion and garlic for a few minutes or or until it starts to brown. Add chicken stock, tomato sauce, peppers, corn, beans, chicken and masa harina. Bring to boil, reduce heat to low and simmer for 25 minutes. Add avocado and simmer for 5 more minutes. Season with salt and pepper to taste. Top with crushed tortilla chips and sour cream.
Almost every time I ask my husband what I should make for dinner his response it, “Mac and Cheese.” I am trying to come up with some unique ways to enjoy mac and cheese. This week I have decided to add Chicken and Corn to the mix.
Chicken Corn Mac and Cheese
Prep. Time: 15 minutes
Cooking Time: 20 minutes
4 cups macaroni noodles
1 onion, chopped
3 ribs of celery, chopped
1 red bell pepper, chopped
2 TB flour
1 cup chicken stock
1 cup milk
2 chicken breasts, chopped to bite sized pieces
1 cup frozen corn
2 cups shredded cheese
3 TB green onions
1. Start cooking your pasta according to directions.
2. While you pasta is cooking, heat a large skillet, add oil. When oil is hot add your chicken. Cook 10 minutes, then remove.
2. Bring your skillet back up to heat, add a little bit more olive oil. When oil is hot, add your onions. Cook 5 minutes, until browned. Add celery, red bell pepper and corn. Cook 5 minutes.
3 Add the flour and cook 1 minute. Add the stock, then the milk, then the spices. Stir until the milk bubbles, add the cooked chicken. Cook one more minute.
4. Transfer to large bowl. Stir in the cheese until it melts.
5. Toss the drained pasta with the cheese sauce and serve!
I really like this dish because I love anything covered in enchilada sauce and the corn gives it just a perfect touch of sweetness. If needed, you could prepare this ahead of time and pop it in your preheated oven and have dinner in 15 minutes!
Black bean and Corn Enchiladas
Prep. Time: 20 minutes
Cooking Time: 15 minutes
12 corn tortillas
2 cans black beans
3 cups frozen corn
1 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup tomato sauce
1 TB taco seasoning
1 cup shredded cheese
1. Preheat oven to 400 degrees F.
2. Heat olive oil in large skillet. When oil is hot, add onions. Cook onions until translucent and a little bit browned.
3. Add garlic and cook for 30 seconds.
4. Add black beans, corn, pepper and cumin. Bring to a boil and then lower heat and simmer for 5 minutes to thicken mixture.
5. Mix tomato sauce and taco seasoning.
6. Wrap corn tortillas in a wet paper towel and microwave on high for 15 seconds on each side. If you do not have a microwave, just wrap in wet paper towels for a few minutes.
7. Dip a tortilla in tomato sauce, lay that tortilla in a casserole dish. fill with bean mixture, roll and place at one end of the casserole dish.
8. Repeat step 6 with the rest of your tortillas.
8. Top enchiladas with remaining tomato sauce and shredded cheese.
9. Bake for 15 minutes.
I love this salad! It is a great combination of creaminess and crunchiness, savory and sweet. To top it off, it’s healthy!
Total Time: 20 minutes
1 pound fresh spinach, washed and patted dry
1/2 red onion, diced
2 avocados, sliced
3-4 ears of corn
Dressing (to make, combine all ingredients and mix together.):
1/2 cup olive oil
1/4 cup lemon juice
1. If you have a gas stove, turn one of you burners on high and stick your corn directly on the flame. Turn the cobs occasionally until all sides are blackened. Let your corn cobs cool a bit, then cut corn from the cob. If you do not have a gas stove, simply cut the corn from the ears.
2. I think this salad is best if you make them individually. I have found that avocados don’t mix well with spinach. So, first place spinach on your plates or in your bowls.
3. Top with slices of avocados, corn, and onion.
4. Drizzle the top with lemon dressing.
Corn Stuffed Bell Peppers
This is a Vegetarian Recipe!
Total Time: 45 minutes
6 medium green bell peppers
3 cups fresh or frozen corn kernels
1 cup tomato, diced
1 TB onion, chopped
3 TB flour
1 ts salt
1 ts chili powder
1/4 ts ground black pepper
2 TB melted butter
1. Slice tops from peppers; remove seeds and white membranes.
2. Put peppers in a large saucepan; cover with salted water.
3. Cover pan and bring to a boil. Boil for about 5 minutes; drain and set aside.
4. Combine remaining ingredients; spoon into drained green peppers.
5. Place in baking pan and bake in a preheated 350Â° oven for 35 to 45 minutes or until done.
Chicken with a Sweet Corn and Potato Saute
Total Time: 30 minutes
4 boneless, skinless chicken breasts
salt and black pepper
zest and juice of 1 lemon
2 large potatoes, cut into bite sized pieces
4 TB olive oil
1 ts dried thyme
1 medium onion, chopped
2 large garlic cloves, chopped
1 10 ounce bag/box frozen corn
1 1/4 cup chicken stock
2 TB unsalted butter
1/4 cup parsley, chopped
1. Season chicken breast with salt, pepper and lemon juice. Let chicken marinate while you get the rest of the meal set.
2. Heat a nonstick skillet over medium heat with 2 TB of olive oil. Add potatoes in even layer. Season with salt, pepper and thyme. Let the potatoes alone for 2 minutes. Stir in onions, and garlic and continue to cook, stirring occasionally for 7 minutes.
3. While potatoes and onions are cooking, preheat another large skillet with 2 TB olive oil. Add chicken breasts and cook 10 minutes on each side.
4. After 7 minutes of cooking potatoes and onions, add corn kernels to pan. Cook 3 minutes stirring constantly. Add chicken stock, turn heat up to high to bring stock to bubble. Cook for 3 minutes. Turn heat off and add the butter, parsley, and lemon zest. Stir until butter is completely melted.
5. Serve chicken whole or sliced on top of corn and potatoes.