Tag:

comfort food

Love tortilla soup, but can’t quite nail that restaurant flavor? I’ve got you covered! Be sure to top it with all the same fixings you’d get at the restaurant for an authentic flavor. You’ll never guess how important all that cheese and avocado really is until you’re missing it!

Don’t forget your toppings!

Avocado or guacamole, shredded pepper jack or Monterrey jack cheese. chopped cilantro, tortilla Chips (obviously), sour cream, diced jalapenos, limes

Chicken Tortilla Soup

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Soup
Cuisine: Tex-Mex
Servings: 6
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Ingredients:
 
  • 1 lb chicken breast
  • 2 Tbsp olive oil
  • 12 cups chicken stock
  • 2 limes (juiced)
  • 1/2 cup sour cream
  • 1 large onion (diced)
  • 1 medium carrot (minced)
  • 6 cloves garlic (minced)
  • 2 tsp chicken bouillon
  • 2 tsp paprika
  • 1 15 oz can diced tomatoes
  • 1 15 oz can Rotel
  • 1 15 can white hominy
  • 1 Tbsp + 1 tsp cumin
  • 2 Tbsp + 1 tsp chili powder
  • 2 tsp Mexican oregano
  • 1 tsp epazote
  • 1 chipotle en adobo pepper (minced +1 tsp sauce *see notes)
  • 1 Tbsp garlic powder
  • 1 bunch cilantro (stems included. (chopped finely))
  • 1 tsp black pepper
  • Salt to taste
Instructions:
  • In a large pot over medium-high heat add 2 Tbsp olive oil, onion, carrot, and 1 tsp salt. Saute until onion has browned and carrot is soft.
  • Add garlic, Mexican oregano, and cilantro to the pot and saute until fragrant (about 1-2 minutes).
  • Add chicken breast, bouillon, diced tomatoes, Rotel, and all 12 cups of chicken stock to the pot, stir well, and bring to a boil.
  • Once boiling, reduce heat to a simmer and add all remaining ingredients- except sour cream. Simmer for 30-40 minutes, or until chicken breast is cooked through. This will vary depending upon the size of your chicken breast.
  • When Chicken is cooked through remove it from the pot and shred. Place shredded chicken back into the pot, add the sour cream, and stir well.
  • Bring the soup back to a boil and allow to boil for 10 minutes before serving. Taste for salt.
  • Serve topped with plenty of garnishes and *preferably* Selena’s angelic vocals filling your house because #AnythingForSelenas, but if you don’t want that- that’s cool too…I guess.

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
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Notes:

If you can’t find or don’t have chipotle en adobo you can substitute one diced jalapeno (seeds and membranes removed for mild, or included for spicy) and 1/2 tsp chipotle powder or you can omit the chipotle powder completely. Just use what you have. No need to sweat it!

Sometimes if I’m feeling extra Squilliam Fancyson I’ll take a few tostadas, top them with lots of shredded cheese and stick them under the broiler for a few minutes until the cheese is melted, bubbling, and gooey. Then I toss those directly on top of the bowls of tortilla soup cheese side up, and top them with whatever you’re feeling. It looks fancy, and takes 5 minutes. Give it a go!

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Named after the largest ranch in America the King Ranch is ironically a cattle ranch! No one really knows how this dish started or who named it first, but it’s a favorite around these parts!

King ranch chicken

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Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Course: Main Course
Cuisine: Tex-Mex
Servings: 8
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Ingredients:
 
  • 3.5 lbs chicken breasts
  • 2 packages GF taco seasoning
  • 15 oz can green enchilada sauce
  • 12 oz mexican blend shredded cheese
  • 12 oz shredded pepper jack cheese
  • 8 oz shredded sharp cheddar cheese
  • 10 oz bag tortilla chips (I like scoops)
  • 1 12 oz box cream of mushroom soup ((Pacific brand is GF))
  • 1 12 oz box cream of chicken soup ((Pacific brand is GF))
  • 8 oz diced green chiles (drained)
  • 15 oz can rotel (drained)
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 2 Tablespoons garlic powder
  • 2 tsp onion powder
  • 1 tsp dried mexican oregano
  • 1 8 oz container sour cream
  • 1 Tablespoon cumin
  • 2 tsp ancho chile powder
  • 1 Tablespoon green chile powder
  • 1 Tbsp olive oil
  • 1 large onion (diced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 poblano pepper (diced)
Instructions:
  • Preheat your oven to 350°F
  • In a large pot combine chicken breast with taco seasoning and enchilada sauce. Cover with water and simmer over medium heat until chicken is cooked. About 30-45 minutes.
  • When chicken is done reserve one cup of liquid, shred and set aside in a bowl. Add the cup of liquid to the shredded chicken. It will absorb while it sits. Dump out the rest of the liquid and save the pan.
  • In the same pan over medium high heat add olive oil, diced onion, diced bell peppers (red and green), and diced poblano pepper. Saute until soft and onion is translucent. When done place in a bowl and set aside.
  • In the bowl with the pepper and onion mix, add your cream of mushroom soup, cream of chicken soup, diced green chiles, rotel, salt, pepper, oregano, onion powder, garlic powder, cumin, green chile powder, ancho chile powder. Mix it up! Get that wrist twistin’ like it’s stir fry!- and set aside.
  • Mix your shredded cheeses and set aside.
  • In a 9 x 13 pan add enough of your sauce mixture to coat the bottom of the pan. Add 1/3rd of your shredded chicken, then 1/3rd of your sauce mixture, then 1/3rd bag of your tortilla chips- lightly crumbled, and 1/3rd of your shredded cheeses.
  • Repeat layers until you run out.
  • Bake for 45 minutes or until casserole is heated through and cheese is hot and bubbling.
  • Allow to cool slightly and serve.
  • Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut

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Real gumbo takes a long time and there’s just no way around that. Sure you can find quicker recipes, but you and I both know that those hour or less gumbos (delicious as they may be) aren’t real gumbo. Give this recipe a shot when you’ve got some free time- it’s worth it!

A twist on gumbo

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Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Course: Main Course
Cuisine: Cajun
Servings: 8
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Ingredients:
 
  • 3 qts chicken stock
  • 2 bay leaves
  • 2 Tbsp tamari
  • 2 tsp Szechuan peppercorns or black peppercorns
  • 2 inches fresh ginger (peeled and sliced thin)
  • 1 head garlic (halved)
  • 2 bunches green onion
  • 2 star anise pods
  • 1 cinnamon stick
  • 1/8 th tsp Chinese five spice
  • 1 cup Bob’s Redmill cup for cup or favorite gluten free flour
  • 1/2 cup Avocado oil or vegetable oil
  • 2 Tbsp bacon fat
  • 1 large onion (diced)
  • 1.5 cups celery (diced)
  • 1.5 cups green bell pepper (diced)
  • 2 tsp dried thyme
  • 4 cloves minced garlic
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 3 Tbsp Louisiana hot sauce
  • 1 pound andouille sausage (sliced)
  • 2 pounds chicken
  • 1 pound shrimp (tails and shells removed, devained)
  • green onions and hot sauce for serving
Instructions:
  • In a stock pot combine chicken stock, bay leaves, tamari, ginger, whole peppercorns, halved head of garlic, two bunches green onion, two star anise pods, one cinnamon stick, Chinese five spice, and chicken breasts. Bring to boil then reduce heat and simmer for one hour.
  • When chicken breast is cooked through remove from pot, shred, and set aside in a large bowl- you’ll be adding more to this bowl later.
  • Strain broth through a fine mesh strainer and into a bowl to remove all solids. Set the broth aside.
  • Wipe the stock pot dry (Why use a new dish here? I’m not into extra dishes, but you live your best life.)
  • In stock pot over medium high heat, add the sliced andouille and brown. When browned remove from pan and set it in the bowl with your chicken.
  • With the heat still on, add the onion, bell pepper, celery, and dried thyme to the stock pot. When the vegetables have softened and caramelized a bit add in the four cloves of minced garlic and cook until fragrant (about a minute).
  • Remove the vegetable mixture from the pot and add to your chicken bowl.
  • Reduce the heat on your stock pot to low and add 1/2 cup vegetable oil, two Tablespoons bacon fat, and 1 cup of gluten free flour. Whisk together and simmer.
  • The flour and oil mixture you just made is called a roux and they’re a real P.I.T.A. you’ll be here for about 45 minutes stirring. I stir my roux every 5- 10 minutes depending upon how hot my oil is. Your objective here is to get the roux to a dark brown (burnt sienna to be precise) WITHOUT burning it. If it starts to smell burned stop cooking it and move on to the next step. You’ll do better next time champ.
  • If you burn your roux you can start over, but why? Enough hot sauce can cover anything lol.
  • When your roux is finished, keep the heat on low- add all the ingredients in your chicken bowl: vegetables, chicken, and sausage. Stir to coat with your roux.
  • Slowly add all of your homemade stock stirring to create a smooth and thick sauce around your ingredients.
  • Add garlic powder, onion powder, cayenne, and three tablespoons hot sauce. Stir and taste. Add more seasonings to taste if needed. At this point you can add salt and pepper to taste as well.
  • Simmer for 45 minutes over low heat stirring until rich and thick, Be sure to scrape the bottom of the pan well to prevent burning. Add shrimp and cook for 10 minutes longer or until shrimp are cooked through.
  • When shrimp are cooked your gumbo is ready! Serve over white short grained rice, and garnish with green onion and hot sauce. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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A recipe given to me by my grandmother. It’s easy, reliable, and filling!

Sausage Bake

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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: German
Servings: 8
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Ingredients:
 
  • 4 pounds yellow potatoes (diced bite size)
  • 5 green bell peppers (chopped)
  • 2 large yellow onions (chopped)
  • 1/4 cup olive oil
  • 2 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 stick butter
  • 2.5 pounds polish sausage (sliced)
Instructions:
  • Preheat oven to 400°F
  • Chop the onion, bell peppers, potatoes, and sausages into bite sized pieces.
  • Mix together in an oven safe 9 x 13 baking dish.
  • Mix the olive oil, garlic powder, onion powder, salt, and pepper. Pour over the chopped mixture, and toss again.
  • Cut butter into 16 pieces and arrange evenly on the top of the mixture.
  • Cover dish with aluminum foil and bake for 1 to 1.5 hours or until potatoes are fork soft.
  • When done, remove from the oven and carefully remove the foil. There will be steam!
  • Mix everything in the sauce that has been made at the bottom of the pan until coated.
  • Tuck into this immediately with no regard for anyone else or calorie counts. There is no one else. Only sausage bake. Enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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