Chicken Lime Soup

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Instructions

In a large saucepan heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice, season with salt and pepper.
Crush tortilla chips in bowls, top with soup and diced avocado. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Chipolte Cauliflower Nachos

Original recipe found on Love and Lemons

Chipolte Cauliflower Nachos

Delicious vegetarian nachos

Course

Main Dish, Vegetarian

Cuisine

vegetarian

Prep Time

20 minute

Cook Time

5 minutes

Servings

servings

Ingredients

1 c cauliflower chopped
1 c yukon gold potato diced
3 tbsp water
1 tbsp apple cider vinegar
2 tbsp olive oil
1 chipolte pepper one pepper from can
1 garlic clove
1/2 tsp onion powder
1/2 tsp salt

Nachos

tortilla chips
1/2 c grape tomatoes halved
1/3 c black beans drained and rinsed
salsa
1/4 c red onion diced
1/4 c cilantro chopped
1/2 c cheddar shredded
1/2 c monterey jack cheese shredded

Course

Main Dish, Vegetarian

Cuisine

vegetarian

Prep Time

20 minute

Cook Time

5 minutes

Servings

servings

Ingredients

1 c cauliflower chopped
1 c yukon gold potato diced
3 tbsp water
1 tbsp apple cider vinegar
2 tbsp olive oil
1 chipolte pepper one pepper from can
1 garlic clove
1/2 tsp onion powder
1/2 tsp salt

Nachos

tortilla chips
1/2 c grape tomatoes halved
1/3 c black beans drained and rinsed
salsa
1/4 c red onion diced
1/4 c cilantro chopped
1/2 c cheddar shredded
1/2 c monterey jack cheese shredded

Recipe Notes

Preheat oven to broil.

Place the cauliflower and potatoes in a medium saucepan with cold water (about 1-inch). Add a pinch of salt and bring to boil. Reduce heat and let simmer uncovered until fork tender. Takes 8-10 minutes. Drain and let cool.

Using a blender put water, apple cider vinegar, olive oil, chipolte, garlic, onion powder, and salt. Blend until smooth.

Take the cauliflower and potato and mix the chipolte sauce well. Place tortilla chips on baking sheet. Add the cauliflower/potato mix. Top with black beans cheese, red onion. Broil until cheese melted. Once out top with grape tomatoes and cilantro. Serve immediately.

5 Minute Restaurant Salsa

Very quick and delicious salsa. Original recipe found on The Chunky Chef.

5 Minute Restaurant Salsa

Course

Side Dish

Cuisine

Mexican

Prep Time

5 minutes

Servings

people

Ingredients

28 oz can whole plum tomatoes
1 small white onion roughly chopped
1 jalapeno seeded and chopped, can use more to adjust spice
3 cloves garlic chopped
1 1/2 tsp cumin
1 tsp salt to tasgte
1 bunch cilantro washed well and chopped roughly
3 tbsp lime juice

Course

Side Dish

Cuisine

Mexican

Prep Time

5 minutes

Servings

people

Ingredients

28 oz can whole plum tomatoes
1 small white onion roughly chopped
1 jalapeno seeded and chopped, can use more to adjust spice
3 cloves garlic chopped
1 1/2 tsp cumin
1 tsp salt to tasgte
1 bunch cilantro washed well and chopped roughly
3 tbsp lime juice

Instructions

Put all ingredients in blender and mix well. Refrigerate about 30 minutes before serving.

Lettuce Tacos with Sesame Cumin Beef

Servings

Ingredients

5 Tbsp soy sauce
3 Tbsp canola oil
2 Tbsp mirin
1 Tbsp cumin
1 tsp black pepper
1 tsp granulated garlic
1 tsp granulated onion
1 1/2 to 2 lbs flank steak
1 green pepper seeded and sliced
1 lg onion sliced
2 red chile peppers seeded and chopped
4 garlic cloves chopped
1/2 cup cilantro chopped
sesame oil for drizzling
sesame seeds toasted, for sprinkling
romaine or bibb lettuce for serving

Servings

Ingredients

5 Tbsp soy sauce
3 Tbsp canola oil
2 Tbsp mirin
1 Tbsp cumin
1 tsp black pepper
1 tsp granulated garlic
1 tsp granulated onion
1 1/2 to 2 lbs flank steak
1 green pepper seeded and sliced
1 lg onion sliced
2 red chile peppers seeded and chopped
4 garlic cloves chopped
1/2 cup cilantro chopped
sesame oil for drizzling
sesame seeds toasted, for sprinkling
romaine or bibb lettuce for serving

Instructions

In a large bowl, combine @ Tbsp soy sauce, 2 Tbsp canola oil, the mirin, cumin, pepper, granulated garlic, and onion. Add the steak, turn to coat. Let marinate 15 minutes.
Heat the grill to medium-high. Cook steak turning once, 8-10 minutes for medium rare. Transfer to a plate and let rest while you cook the vegetables.
In a large skillet, heat the remaining 1 Tbsp oil over medium-high to high. Add the bell pepper, onion, chilies, and garlic. Cook, stirring often, until the vegetables are crisp-tender, about 6 minutes. Stir in the remaining 3 Tbsp soy sauce. Remove from the heat and stir in the cilantro.
Thinly slice the steak against the grain. Drizzle with the sesame oil and sprinkle with sesame seeds. Pile the sliced steak and vegetables in the lettuce leaves. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Chickpea and Potato Curry

This is a vegan dish which is good served with fry bread or flatbread, and a salad.

Servings

Ingredients

1 1/2 cups dried chickpeas soaked overnight in 5 cups water
2 Tbsp cilantro chopped
2 green onions whites, cut into fine rounds, greens finely chopped
1 Tbsp parsley finely chopped
2 tsp fresh thyme finely chopped
1 serrano chili finely chopped
2 tsp salt
1/4 cup canola oil
1 med onion finely chopped
2 garlic cloves mashed to a pulp
4 tsp currypowder
2 med potatoes peeled and cut into 1 x 3/4" in. chunks
2 tsp garam masala

Servings

Ingredients

1 1/2 cups dried chickpeas soaked overnight in 5 cups water
2 Tbsp cilantro chopped
2 green onions whites, cut into fine rounds, greens finely chopped
1 Tbsp parsley finely chopped
2 tsp fresh thyme finely chopped
1 serrano chili finely chopped
2 tsp salt
1/4 cup canola oil
1 med onion finely chopped
2 garlic cloves mashed to a pulp
4 tsp currypowder
2 med potatoes peeled and cut into 1 x 3/4" in. chunks
2 tsp garam masala

Instructions

Drain chickpeas. In a medium pot, add 6 cups of water to the soaked chickpeas and bring to a boil. Turn the heat down to low, cover, and cook gently for 1 to 3 hours, or until the chickpeas are very tender. Drain, reserving the cooking liquid.
Put the drained chickpeas in a bowl. Add the cilantro, green onions, parsley, thyme, chili, and 1 tsp. of the salt. Mix gently and set aside.
In a large wide pot or deep frying pan, heat the oil over medium-high heat. When hot add the onion and stir and fry for about 4 minutes, or until the onion pieces turn brown at the edges. Put un the garlic; stir and fry for another minute. Now add the curry powder and stir once or twice. Quickly add the potatoes, the chickpeas, their reserved liquid, the remaining salt, and enough water to barely cover the potatoes and chickpeas. Bring to a boil. Turn the heat to low, cover, and simmer gently for 30 minutes. Stir in the garam masala and cook another 5 minutes. Serve hot. Enjoy!

Recipe Notes

Recipe adapted from World Vegetarian