Gotta love when the scale tells you that you need to 'scale' back your portions and eat a little better. One step that I usually take to start eating healthier is to eat soup. It makes a GREAT lunch with a side salad or all in itself. A recipe that has worked for me over and over again is out of Hungry Girl's recipe book (check out her website at www.hungry-girl.com ) for her Chicken Tortilla Soup. Oh, and by the way, I can't buy canned soup here, so this is a real winner!
I was able to get most of the ingredients here, with the exception of the Mexican seasoning. However, staying true to my Texan roots, I keep a steady supply of taco seasoning on hand and use it anytime the recipe calls for any sort of TexMex, chili, fajita or other miscellaneous mixed seasoning. Thanks Mom, for the use of your Sam's Club card!
Oh, and one other thing...if you are on Weight Watchers, this soup is only 2 points per cup and it turns out to be a hearty 2 points at that! I'll show some optional throw-ins should you choose to beef it up a little. This recipe makes about 4 - 1 cup servings.
Chicken Tortilla Soup
1 - 4 ounce breast of chicken, poached and shredded
1/2 cup of diced onion
1 garlic clove, minced
1 TBsp of fajita or other Mexican seasoning (trust me, taco seasoning works great if that's what you have in stock!)
1/4 tsp cumin powder
1/4 tsp chili powder
3 cups of fat free chicken broth (you can substitute in water with bouillon cubes like I did or use vegetable broth)
1 can diced tomatoes
1/2 cup of canned corn (you can also defrost frozen corn)
1 TBsp lime juice (I used lemon...it worked great)
1 TBsp of jalapeno pepper, chopped finely (I ended up throwing in some chili flakes because I forgot to buy this item at the store. You can also leave it out if you are scared of a little heat.)
On medium/high heat, saute onion, garlic, seasoning, and spices in a soup pot for about 3 minutes until onions are soft. Add the broth and and bring to a boil. Turn the heat down and simmer for 10 minutes. Add the corn and canned tomatoes. Continue cooking for 5 minutes. Finally, add chicken, jalapeno, and lime juice and simmer for about another 5-10 minutes.
Optional add ins: 2 crushed tortilla chips (what is tortilla soup without the chips?), 2TBsp of Shredded cheddar cheese, 1 TBsp sour cream or creme fresh, chopped green onions, 1/4 cup black beans (this adds great fiber and is very filling), more corn
Promise, promise, promise, you will love this one. Soup's on!!
Showing posts with label TexMex. Show all posts
Showing posts with label TexMex. Show all posts
Wednesday, February 10, 2010
Tuesday, January 26, 2010
Texas Redneck Dip
For those of you who know me, you know that I love TexMex food and will find any chance I can to make it. If I had my choice, hubby and I would eat tacos, chili, and fajitas throughout the week. However, that's a killer on the system and the waistline after a while :). Texas Redneck Dip fits right in with my TexMex theme...your non-Texan guests will thank you too.
My Aunt Margaret, who lives in Dallas, introduced me to this hot dip that she serves when I come to visit. It is truly out of this world and I can't imagine not sharing it with the LLOR fans. My hubby LOVES it. The original name is Indian Bread Dip and some of you may know it as that. However, a friend of mine, Deb, renamed this dish as Texas Redneck Dip after I brought it to a party and her hubby scraped the bread bowl clean with Fritos. What gets more Texan and redneck than Fritos and cheesy goodness? Anyways, that's a little history behind this you-won't-want-to-step-away-from-it-at-a-party dip.
Most everything you can find on the local market or substitutions that are close enough. One thing that you MUST have is Worcheshire sauce. I found it at our commissary, though, if you find it on the local market besides the U.S., please let me know!!
Texas Redneck Dip
8 oz cream cheese (I use 1 of the larger rectangle containers of Presidente Fraidoux fromage nature. This is the closest thing to cream cheese in Tunisia)
8 oz sour cream (Onetina or creme fraiche)
16 oz shredded cheddar (Ahh, I missed my cheddar cheese for so long and now everything I make has it in it. Seriously.)
7 oz canned green chillies, diced (You might be able to substitute a fresh milder pepper. I'd recommend cooking it a little first before putting it into the recipe).
1 bunch of chopped green onions (They are in season in the Winter in Tunisia. If you can't get green, go with another color of onion.)
1 TBsp Worcheshire
1 package of sliced ham, chopped (Any ham will do. I end up buying this from the commissary since we can only get jambon de dinde here. Do not use this in this dish. It won't taste the same.)
Optional: 1 round or oblong shaped loaf of bread, whole
Fritos, crackers, sliced baguette, or something to eat the dip with. TUC plain crackers work well too!
Preheat oven to 350 degrees. Mix everything together. One option is to put into mix into a pie plate or casserole dish to bake. The other option is to cut the center of the loaf of bread out and shape like a bowl. Be sure to leave enough of the bread so that the dip does not melt through the sides or bottom. Bake uncovered for 1 hour - 1 hour, 15 minutes. If the top starts to brown too quickly, tent foil over the top of the dish. Serve warm with Fritos, crackers, or bread pieces.
Enjoy! I'll bet you this one will be a hit at your next party. Actually, I'll guarantee it.
My Aunt Margaret, who lives in Dallas, introduced me to this hot dip that she serves when I come to visit. It is truly out of this world and I can't imagine not sharing it with the LLOR fans. My hubby LOVES it. The original name is Indian Bread Dip and some of you may know it as that. However, a friend of mine, Deb, renamed this dish as Texas Redneck Dip after I brought it to a party and her hubby scraped the bread bowl clean with Fritos. What gets more Texan and redneck than Fritos and cheesy goodness? Anyways, that's a little history behind this you-won't-want-to-step-away-from-it-at-a-party dip.
Most everything you can find on the local market or substitutions that are close enough. One thing that you MUST have is Worcheshire sauce. I found it at our commissary, though, if you find it on the local market besides the U.S., please let me know!!
Texas Redneck Dip
8 oz cream cheese (I use 1 of the larger rectangle containers of Presidente Fraidoux fromage nature. This is the closest thing to cream cheese in Tunisia)
8 oz sour cream (Onetina or creme fraiche)
16 oz shredded cheddar (Ahh, I missed my cheddar cheese for so long and now everything I make has it in it. Seriously.)
7 oz canned green chillies, diced (You might be able to substitute a fresh milder pepper. I'd recommend cooking it a little first before putting it into the recipe).
1 bunch of chopped green onions (They are in season in the Winter in Tunisia. If you can't get green, go with another color of onion.)
1 TBsp Worcheshire
1 package of sliced ham, chopped (Any ham will do. I end up buying this from the commissary since we can only get jambon de dinde here. Do not use this in this dish. It won't taste the same.)
Optional: 1 round or oblong shaped loaf of bread, whole
Fritos, crackers, sliced baguette, or something to eat the dip with. TUC plain crackers work well too!
Preheat oven to 350 degrees. Mix everything together. One option is to put into mix into a pie plate or casserole dish to bake. The other option is to cut the center of the loaf of bread out and shape like a bowl. Be sure to leave enough of the bread so that the dip does not melt through the sides or bottom. Bake uncovered for 1 hour - 1 hour, 15 minutes. If the top starts to brown too quickly, tent foil over the top of the dish. Serve warm with Fritos, crackers, or bread pieces.
Enjoy! I'll bet you this one will be a hit at your next party. Actually, I'll guarantee it.
Tuesday, November 24, 2009
Flying Tortillas
One thing that a good ol' Texas girl must have in her kitchen is tortillas. My mom submitted this recipe that she and her friend made a couple of weeks ago. These will surely throw you off your pre-Turkey Day diet, but dang, they are good.
On a side note, if you are a native Texan like myself, you may know of Texas Tech Red Raider fans throwing tortillas onto the football field for game day. I had to look this one up as it has been a few years. Apparently in 1992 before a Texas A&M game, an ESPN commentator made a comment about Lubbock, the town where Texas Tech is located, in that the only thing there is Tech and the tortilla factory. In protest, the fans threw hundreds of tortillas onto the field. Pretty funny if you ask me....
All ingredients should be able to be found locally as there are only 3!
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Tortillas
4 cups of flour (you can use white or whole wheat here)
1 stick of oleo (any substitute would work, including Crisco sticks)
1.5 tsp of salt
Cut the oleo into the flour along with the salt. You can do this by crisscrossing 2 knives or a pastry cutter (if you are all fancy like that :) ). You'll want to do this until you have pea sized pieces, much like making a pie crust.
Knead the dough and roll into balls. The bigger the ball, the larger the tortilla will be. Cover and let dough sit for 20 minutes.
Heat the griddle. You can also use a fry pan as well, but a flat pan (much like one you use for pancakes) works the best. Roll out the balls of dough very thin and put onto griddle. When bubbles start, flip then press. The tortilla is done with there is a little brown on the bubbles.
Remove and let cool in a ziploc bag.
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Now whether you decide to throw these at a football game or eat them, I think you'll find it equally satisfying!
On a side note, if you are a native Texan like myself, you may know of Texas Tech Red Raider fans throwing tortillas onto the football field for game day. I had to look this one up as it has been a few years. Apparently in 1992 before a Texas A&M game, an ESPN commentator made a comment about Lubbock, the town where Texas Tech is located, in that the only thing there is Tech and the tortilla factory. In protest, the fans threw hundreds of tortillas onto the field. Pretty funny if you ask me....
All ingredients should be able to be found locally as there are only 3!
__________________________________
Tortillas
4 cups of flour (you can use white or whole wheat here)
1 stick of oleo (any substitute would work, including Crisco sticks)
1.5 tsp of salt
Cut the oleo into the flour along with the salt. You can do this by crisscrossing 2 knives or a pastry cutter (if you are all fancy like that :) ). You'll want to do this until you have pea sized pieces, much like making a pie crust.
Knead the dough and roll into balls. The bigger the ball, the larger the tortilla will be. Cover and let dough sit for 20 minutes.
Heat the griddle. You can also use a fry pan as well, but a flat pan (much like one you use for pancakes) works the best. Roll out the balls of dough very thin and put onto griddle. When bubbles start, flip then press. The tortilla is done with there is a little brown on the bubbles.
Remove and let cool in a ziploc bag.
_______________________________________
Now whether you decide to throw these at a football game or eat them, I think you'll find it equally satisfying!
Monday, September 28, 2009
Are you ready for some Football Chili?!?
To all you football widows out there, this recipe is for you! It will get your hubby and his friends away from the flat screen on Sundays and into the kitchen to dig in. You can double for more people and add your own flair, but this is the basic recipe. Most ingredients you'll be able to find locally and put your crock-pot to use (bonus appliance use!!). And in my house, crock pot= fall=football season. You do the math.
This recipe is dedicated to my friend Tracy who hates to measure stuff.
Crock Pot Football Chili
1 regular package of ground beef, turkey or chicken
1 onion (red, yellow or white), diced
1 or 2 bell peppers, diced (I like red, though green are readily available in Tunisia)
Garlic cloves, minced (1 or 2 will do)
1 packet of Chili seasoning (Sorry, this is something you may have to get at the commissary or on Netgrocer. You can also use taco seasoning).
1 big a** can of diced tomatoes
1 normal can of kidney beans
1 regular can of pinto beans
Optional: jalapeno peppers, red chili flakes (If you like your chili hot, use 'em!)
Cook veges in pan for about 5 minutes or until soft. Add ground beef to pan and cook until brown. Mix seasonings and stir. Dump the mixture into the crock pot. Add diced tomatoes and beans to mixture and set on high for 1-2 hours or until heated throughout. Serve plain or with cheddar cheese, Frito's, tortilla chips, saltine crackers, or sour cream.
I love the beans in this recipe, but you can leave them out if you don't. Also, if you can't get your hands on onions or peppers, that's ok too. The seasoning packet usually has dried onions in it. When you use both the beans and the veges, the recipe is super hearty.
This recipe is dedicated to my friend Tracy who hates to measure stuff.
Crock Pot Football Chili
1 regular package of ground beef, turkey or chicken
1 onion (red, yellow or white), diced
1 or 2 bell peppers, diced (I like red, though green are readily available in Tunisia)
Garlic cloves, minced (1 or 2 will do)
1 packet of Chili seasoning (Sorry, this is something you may have to get at the commissary or on Netgrocer. You can also use taco seasoning).
1 big a** can of diced tomatoes
1 normal can of kidney beans
1 regular can of pinto beans
Optional: jalapeno peppers, red chili flakes (If you like your chili hot, use 'em!)
Cook veges in pan for about 5 minutes or until soft. Add ground beef to pan and cook until brown. Mix seasonings and stir. Dump the mixture into the crock pot. Add diced tomatoes and beans to mixture and set on high for 1-2 hours or until heated throughout. Serve plain or with cheddar cheese, Frito's, tortilla chips, saltine crackers, or sour cream.
I love the beans in this recipe, but you can leave them out if you don't. Also, if you can't get your hands on onions or peppers, that's ok too. The seasoning packet usually has dried onions in it. When you use both the beans and the veges, the recipe is super hearty.
Tuesday, August 25, 2009
Enchilada-rama Casserole
My friend, Julie, lives in Paris and is a true Texas girl like myself (hey y'all!). This recipe is from her and how she gets her TexMex fix.
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I can so sympathize with not being able to find even basic ingredients. Just last week, I was trying to buy an onion in Carrefour and I could NOT even find an onion! And the market just outside had closed so NO ONION! What!?! I live in one of the largest cities in the world and could not buy a basic food product. Anyway, the onion ended up not being necessary for the recipe I am sending you below. I am on week # 2 sans Fajitas b/c the owners closed down for the August Holidays so I had to do SOMETHING to get my Mexican food fix. Anyhoo, here is my favorite recipe in the world although I think I am a major cheater b/c most of it comes from imported food!
Enchilada Casserole
1.5 lbs hamburger meat - cow meat...not chavel
1 onion - IF you can find one that day..if not, use dried onion flakes or leeks or green onion
1 bell pepper
1 can creme of chicken soup (imported from the United States or bought at the embassy shop)
1 can creme of mushroom soup (see above)
1 can Rotel - let's face it...there are no real substitutes for this staple..you need to import OR MAYBE a plain ol can of crushed tomatoes will suffice
1 dozen corn tortillas - yeah right..I import mine but you can probably buy yucky corn tortilla chips (El Paso or some other brand) to use instead
Cheese - Preferably some sort of Mexican cheese but get real - You will be lucky to find something that isn't sour or white looking. You need an orange or yellow cheese.. If you have connections (and lets face it, you Embassy girls can at least shop at the little store y'all have there w/ the American products) and can get your hands on some velveeta, you are set..that stuff won't go bad for anything and can be used sparingly to last you a long time. I have my cheese imported from America
1/4 cup of milk or water
Brown the meat and then add your diced bell pepper and onion. Stir in some shakes of cumin and salt and pepper...I can find Cumin here so surely you can find it anywhere. Add garlic to taste. Then add your soups and the can of rotel and milk or water if needed....stir all that together and let simmer in the skillet until it's all mixed. Cut up your corn tortillas into strips and then half those into smaller bite sized pieces. If you just have chips..use those. Put into a 9X13 pan and pour your mixture on top of it. Stir around so that the tortillas or chips are mixed in. Cover with foil and put in the oven at 350 F for about 35 - 40 min. Take out and add your cheese to the top and stick back in the oven uncovered for no longer than the time it takes to melt the cheese. VOILA! Mexican food in Paris or Tunis!
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I can so sympathize with not being able to find even basic ingredients. Just last week, I was trying to buy an onion in Carrefour and I could NOT even find an onion! And the market just outside had closed so NO ONION! What!?! I live in one of the largest cities in the world and could not buy a basic food product. Anyway, the onion ended up not being necessary for the recipe I am sending you below. I am on week # 2 sans Fajitas b/c the owners closed down for the August Holidays so I had to do SOMETHING to get my Mexican food fix. Anyhoo, here is my favorite recipe in the world although I think I am a major cheater b/c most of it comes from imported food!
Enchilada Casserole
1.5 lbs hamburger meat - cow meat...not chavel
1 onion - IF you can find one that day..if not, use dried onion flakes or leeks or green onion
1 bell pepper
1 can creme of chicken soup (imported from the United States or bought at the embassy shop)
1 can creme of mushroom soup (see above)
1 can Rotel - let's face it...there are no real substitutes for this staple..you need to import OR MAYBE a plain ol can of crushed tomatoes will suffice
1 dozen corn tortillas - yeah right..I import mine but you can probably buy yucky corn tortilla chips (El Paso or some other brand) to use instead
Cheese - Preferably some sort of Mexican cheese but get real - You will be lucky to find something that isn't sour or white looking. You need an orange or yellow cheese.. If you have connections (and lets face it, you Embassy girls can at least shop at the little store y'all have there w/ the American products) and can get your hands on some velveeta, you are set..that stuff won't go bad for anything and can be used sparingly to last you a long time. I have my cheese imported from America
1/4 cup of milk or water
Brown the meat and then add your diced bell pepper and onion. Stir in some shakes of cumin and salt and pepper...I can find Cumin here so surely you can find it anywhere. Add garlic to taste. Then add your soups and the can of rotel and milk or water if needed....stir all that together and let simmer in the skillet until it's all mixed. Cut up your corn tortillas into strips and then half those into smaller bite sized pieces. If you just have chips..use those. Put into a 9X13 pan and pour your mixture on top of it. Stir around so that the tortillas or chips are mixed in. Cover with foil and put in the oven at 350 F for about 35 - 40 min. Take out and add your cheese to the top and stick back in the oven uncovered for no longer than the time it takes to melt the cheese. VOILA! Mexican food in Paris or Tunis!
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