Category Archives: Dinner Ideas

Lemon Rosemary Garlic Chicken and Potatoes

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , , ,

Rosemary Lemon Chicken1

This dish is easy enough to put together for any weeknight meal and presents beautifully for a get together with company. The lemony, garlic, rosemary sauce is a welcome accompaniment to the tender, succulent chicken and vegetables. I chose to add carrots to the original recipe as they go well with red potatoes and adds nice color to the presentation.

Lemon,Rosemary,Garlic,Chicken and Potatoes
Southern Living JANUARY 2014

Makes 6 servings

You will need:
6 chicken legs
4 chicken thighs, bone-in and skin on
2 pounds small red potatoes
1/2 pound peeled carrots

Season chicken with salt and pepper. Cut potatoes in half or quarters if too large.
Place a large roasting pan on the stovetop over 2 burners. Over medium high heat, add 3 tablespoons olive oil to pan. Place chicken skin side down in pan, add potatoes and carrots and cook until chicken starts to brown, 10-15 minutes.

While the chicken cooks, make the sauce. In a medium bowl, mix the following ingredients. The original recipe calls for 10 cloves of garlic, you can cut that amount in half for a milder garlic flavor.

1/3 cup olive oil
1/4 cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves minced
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil

Turn chicken over and cover in lemon sauce.
Bake for 50 minutes until chicken is done (165 degrees) and potatoes and carrots are tender. Spoon sauce over chicken and vegetables and serve.

Lemon Rosemary chicken 2

Pesto, Pasta, Shrimp and Asparagus

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , , , ,

Pesto Pasta 3

Pesto and pasta is a great combination and during the summer months I love to make fresh pesto with basil from my garden. But summer is still months away and with asparagus in season and so reasonably priced at the grocery store, this recipe wouldn’t wait. A store bought jar of pesto works just fine for this lemony fresh pasta creation and saves time in the kitchen too.

Pesto, Pasta, Shrimp and Asparagus

Inspired by recipe for Pasta, Shrimp, Asparagus and Basil
Good-Housekeeping, May 1994 issue

You will need:
8 oz. spaghetti
1/3 cup store bought pesto
1/4 cup fresh lemon juice
1 lemon sliced
1 tablespoon olive oil
1 lb. asparagus, cut on the diagonal, into two inch pieces
1 lb. large shrimp, shelled and deveined
1/8 teaspoon crushed red pepper or more if you like the heat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Cook pasta according to package directions.
Add olive oil to a large non skillet over medium heat. Season the shrimp with salt, black and red pepper and sauté until pink, just for about 3 minutes per side. Do not overcook. Remove shrimp from pan and set aside.

Add asparagus to pan and cook until crisp tender. Add lemon juice.
Drain spaghetti and add to asparagus. Toss with pesto. Add shrimp back in with lemon slices and toss again.

Makes 4 servings.

Pesto Pasta Shrimp and Asparagus2

To make fresh Pesto add the ingredients listed below to a food processor or blender and process until smooth.

1 cup packed fresh basil leaves
2 garlic cloves
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt

Baked Pasta with Sausage, Tomatoes and Cheese

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , ,

Pasta with sausage

This is a recipe I saved from Cooking Light magazine years ago and it’s still one of my favorite baked pastas. I love dishes you can prepare a day ahead and bake the next day. I’ve made it with both sweet and spicy sausage and it’s great either way.

Baked Pasta with Sausage, Tomatoes and Cheese
December 2007 Cooking Light

1 (1 pound) package uncooked ziti or rigatoni
1 pound hot or sweet turkey Italian sausage links; your preference
1 cup chopped onion
2 garlic cloves minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (14.5 ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 1/2 cups shredded mozzarella cheese
1 1/2 cups grated fresh Parmesan cheese

Preheat oven to 350 degrees
Cook pasta according to package directions, drain and set aside.

Start by removing the casings from sausage. Cook the sausage with the onion and garlic in a large nonstick skillet over medium heat. Stir sausage to crumble and cook until browned. Next, add tomatoes, tomato paste, salt, black pepper and bring to a boil. Reduce heat and simmer for about 10 minutes to let flavors meld, stirring occasionally.

Add half the mixture in the casserole dish and top with half of the cheese. Repeat. Bake at 350 for 25 minutes or until bubbly. Recipe makes 8 1-1/2 cup servings.

Brenda’s notes: This recipe can be cut in half to serve 4. If you do not have fresh basil, you can substitute 1/2 teaspoon dried basil or italian herb blend. Don’t like opening a can of tomato paste just to use one tablespoon? Look for tomato paste in a tube, use what you need and store in the refrigerator.

Southern Tortellini Minestrone

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , , ,

I’m pulling out the southern girl card again and telling you that I love collard greens. More accurately described as a “big ole mess” of greens, seasoned with bacon drippings and served with a slab of hot, buttery cornbread, baked, of course, in a well seasoned cast iron skillet. A southern delight.

So how could I pass up a recipe for an Italian dish with a southern twist? I prefer the mild taste of the collards over kale or spinach; and collards are every bit as healthy as their green counterparts. Crushed red pepper gives it just the right amount of zip. This recipe makes a lot of soup; cut it in half and give it a try.

Southern Tortellini Minestrone

Southern Tortellini Minestrone
from Southern Living December 2007
Serves 8-10

1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 (32-oz.) containers chicken broth
3/4 cup dry white wine
2 (14.5-oz.) cans Italian-seasoned diced tomatoes
1 (16-oz.) package frozen green beans
1 (16-oz.) package chopped frozen collard greens
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1 (16-oz.) package frozen cheese tortellini

Sauté onion in hot oil in a large Dutch oven over medium heat 8-10 minutes or until onion is tender. Add garlic, and cook 1 minute. Stir in chicken broth, white wine, and tomatoes and bring to a high simmer over medium-high heat. Add green beans, collard greens, and next 3 ingredients. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes. Add tortellini, and cook 10 to 12 minutes or until pasta is done.

Shepherd’s Pie

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , , , ,

Shepherd's Pie

Shepherd’s Pie, aka Cottage pie, is an Irish Pub favorite. A savory beef filling topped with fluffy whipped potatoes and sharp cheddar cheese is a delicious way to celebrate St. Patrick’s Day or any day of the week. Add a Guinness and you’ve got a party.

This dish can be made ahead and baked the next day. Remove it from the refrigerator at least a half and hour before baking. You may need to add 10 minutes to the baking time.

Cheddar-Topped Shepherd’s Pie adapted from Everyday Food Oct 2008
Serves 6

5 large Yukon Gold Potatoes, peeled and medium diced
Kosher salt and freshly ground black pepper
1 tablespoon light olive oil
3 large carrots, halved lengthwise, quartered and diced
3 celery stalks, halved lengthwise, quartered and diced
1 cup petite green peas
1 medium onion, chopped
1/2 teaspoon dried thyme
1/4 teaspoon Herbs de Provence
1/4 cup all-purpose flour
1/4 cup tomato paste
1 cup hot water
1. 25 pounds ground beef (ground round)
1/2 cup half and half or buttermilk
2 tablespoons butter
1 1/2 cups shredded sharp white cheddar (6 ounces)

Preheat Oven to 450 degrees

Add potatoes to a large saucepan and cover with cold water. Add 1 teaspoon salt. Bring to a boil, lower heat and simmer until potatoes are tender, 15 to 20 minutes.Test with a fork after 15 minutes for doneness. Drain potatoes, then return to saucepan. Over low heat stir continuously until potatoes start to dry out. Remove from heat and add butter and half of the milk. Whip with a mixer, adding more milk if needed. Potatoes should be thick and fluffy. Stir in 1/2 cup of the cheese. Add salt and pepper to taste. Cover and set aside.

In a 5 quart Dutch oven or large heavy bottom sauce pan, sauté vegetables in oil with herbs until tender, about 10 minutes. Add flour and tomato paste and cook for another minute. Add ground beef and cook until no longer pink, stirring often. Add one cup hot water and simmer one minute. Add peas and salt and pepper to taste.

Pour beef and vegetable filling into a casserole dish. I used an 11 x 7 x 3 oval baker. Top with whipped potatoes and spread to the edges. Sprinkle with remaining cheese.

Bake for 20 minutes, or until topping starts to lightly brown and filling is bubbly. Let stand 5-10 minutes before serving.

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Drunken Irish Beef Stew

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , , ,

Drunken Irish Beef Stew retake

adapted from thelittlekitchen.net

With St. Paddy’s just around the corner, I’ve been looking for something different than the usual corned beef and cabbage, which really isn’t Irish at all. This slow cooker recipe for Irish stew sounded great. It’s full of root vegetables, browned stew beef in a rich gravy laced with red wine and dark Guinness Stout that imparts a great depth of flavor to the stew. Now if you’re concerned about the name, no worries, the alcohol is removed during the cooking process; you only taste the flavor of the spirits, you will not get drunk!

You’ll need:

2 cups baby red potatoes cut into 1/2-inch pieces
2 cups russet potatoes cut into 1/2 inch pieces
1 and 1/2 cups celery, medium sliced
2 cups carrots, peeled and medium sliced
2 cups pearl onions
2 Tbsp extra-virgin olive oil
1 3/4 pounds stew beef, cut into 1-inch pieces
3 garlic cloves, minced
2 Tbsp butter
2 cups beef broth
1 cup good red wine (Cabernet Savignon)
3/4 cup Guinness Stout Beer
2 Tbsp tomato paste
1 Tbsp white sugar
1 Tbsp soy sauce
1/2 Tbsp dried thyme
2 bay leaves
1 tablespoon water mixed with 1 tablespoon cornstarch
Salt and Pepper to taste
1 cup flour for dredging

Add all of the cut up vegetables (carrots, celery, potatoes and onions) to the crock pot and set aside.

Drunken Irish Beef Stew 2

Add olive oil to a heavy bottomed sauté pan or dutch oven such as Le Crueset. Salt and pepper the beef and dredge in flour.

Drunken Irish Stew 3

Brown beef over medium high heat in small batches so you get a good crust. Crowding the pan will cause steam and you don’t want to steam the beef. Add additional oil as needed.

Drunken Irish Stew 4

Drunken Irsh Beef Stew 5

When all of the beef is browned, add to the vegetables in the crock pot.

Lower heat, add butter and garlic and cook for just a minute. Return the heat to medium and add beef broth, wine, beer, tomato paste, soy sauce, sugar, thyme, salt and pepper. Bring to a boil then lower heat and simmer uncovered for about 10 minutes. Add cornstarch paste and stir. Pour over beef and vegetables. Add bay leaves.

Drunken Irish Beef Stew 7

Cook on high for 4-5 hours or low 6-7 hours until vegetables are tender, stirring occasionally. Taste for seasonings, add more salt and pepper if needed. Remove the bay leaves and any fat that has accumulated on top of the stew and serve.

Drunken Irish beef stew retake 2

Now should you decide to finish off the left over Guinness and wine, remember to always drink responsibly; especially when chopping vegetables.

Stacked Chicken Enchiladas

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Stacked Chicken Enchiladas

The inspiration for this recipe comes from the March Cooking Light magazine. For an easy shortcut I decided on using a rotisserie chicken instead of chicken thighs and I went with more sauce and cheese than the original recipe. Layering the tortillas instead of rolling them saves on prep time.

Stacked Chicken Enchiladas
8 servings

adapted from Cooking Light

You will need:

1 rotisserie chicken (2-1/2 pounds) skin removed and shredded
2 cups diced sweet onions
1- 14 1/2 ounce can whole peeled tomatoes
1 -16 ounce jar Salsa Verde
12 Corn Tortillas
6 ounces shredded pepper jack cheese
1 teaspoon cumin
1/4 teaspoon red pepper
1 tablespoon olive oil
1 large clove garlic, minced
1 cup chopped cilantro
1 dozen pickled jalapeño pepper slices
Sour Cream

Sauté onion in olive oil until translucent, add minced garlic and sauté for one more minute. Add tomatoes, cumin and red pepper. Break up tomatoes. Add shredded chicken and mix well. Continue to cook 5 more minutes on low heat to meld flavors. Remove from heat and set aside.

Preheat oven to 425 degrees.

Coat an 11×7 baking dish with cooking spray (Pam). Cover the bottom with 1/3rd of the salsa verde and 1/3rd of the cilantro. Add 4 tortillas, overlapping. Top with 1/2 the tomato and chicken mixture then 1/3rd salsa and cilantro. Repeat layers (tortillas, chicken and tomatoes, ending with tortillas, salsa and cilantro) Top with grated cheese and jalapeño pepper slices.

Chicken enchiladas pre baked

Bake 20- 25 minutes or until cheese is bubbly and starting to brown. Remove from oven and let sit for 5 minutes.  Top with additional cilantro and serve with a dollop of sour cream.

stacked enchiladas 2

Chicken and Orzo Soup

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , ,

Chicken Orzo Soup 1

The polar vortex has paid us another visit and we’re so hoping it’s for the last time. March is days away and more snow is in the forecast. More cold and snow can only mean one thing….more soup! The only good thing about cold weather is having savory, warm comfort food to ease the pain of a winter gone wild.

This soup comes together quickly, even faster if you use a store bought rotisserie chicken. Using a combination of stock and broth gives it a deeper, richer flavor which is enhanced by the addition of provencal herbs.

Chicken and Orzo Soup

1 cup carrots, diced
1 cup celery diced
1 cup onion, diced
2 cloves garlic, minced
3 cups shredded cooked chicken
1/2 cup orzo
1 teaspoon Herbs de Provence
1- 14.5 ounce can low sodium chicken broth
1- 32 ounce container salt free chicken stock
1/4 teaspoon freshly ground pepper
1 teaspoon kosher salt
2 tablespoons butter

Melt butter in large soup pot or dutch oven. Sauté the carrots, celery and onion on low heat until soft, about 5 minutes.
Add minced garlic and cook 2 more minutes. Increase heat, add stock and broth and bring to a boil. Add herbs, salt and pepper and lower heat. Add orzo and simmer for 7 minutes. Add chicken and turn off the heat. Let sit for 5 minutes and serve. Makes 6 servings.

Shrimp and Grits

Posted by Brenda K. Agresta in Dinner Ideas and tagged with ,

Shrimp and grits 1

Mardi Gras is in full swing down south, and while I live in the midwest,  I am a southern girl with vivid childhood memories of chasing parade floats down the streets of Mobile Alabama hoping to catch a moon pie and some peanut butter taffy. So I’m paying homage to this southern tradition and celebrating with a dish that truly symbolizes all that is southern fare- Shrimp and Grits.

There are many variations but my version is based on Bobby’s Dean’s lighter remake of his mom’s recipe. Though I did feel the need to add the butter and cheese back in, mine is still less calories than Paula’s original. Serve with hot, fluffy biscuits and say “hi y’all”.

Shrimp and Grits  (inspired by Bobby Dean’s recipe)

Serves 4

For the sauce:
1/4 cup turkey bacon, diced
2 teaspoons olive oil
1  medium onion, diced
1/2 green bell pepper, seeded and diced
16 large shrimp, peeled and de-veined
3 garlic cloves, minced
1 (14 1/2-ounce) can petite-cut diced tomatoes
1/4 cup dry white wine
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup low fat half-and-half

Sauté bacon in a nonstick skill until crisp. Remove and set aside. Add olive oil to the skillet and sauté the onion and green pepper until tender.

Add the shrimp and garlic and cook just until the shrimp turn pink. Remove shrimp and set aside.

Deglaze the pan with the wine, then add in the tomatoes, hot sauce and 1/2 teaspoon salt. Bring to a boil then reduce heat and simmer for 10 minutes. Sauce will thicken.

Add the bacon and shrimp back in; add half and half and bring back up to a low simmer.

For the grits:
3 cups water
3/4 cup uncooked quick-cooking grits
1 tablespoon butter
1 tablespoon chopped fresh chives or scallions
1 cup shredded fontina cheese
1/2 cup shredded cheddar

In a medium saucepan, bring water to a boil, stir in grits and butter. Lower heat and simmer partially covered, stirring often until thickened, about 5 minutes. Add cheese and stir in until combined. Remove from heat. Serve grits in bowls and top with the shrimp and sauce. Garnish with scallions or chives and cheddar cheese, if desired.

shrimp and grits close up

 

Spicy Chicken and Pasta

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Spicy Chicken and Pasta3

Today was another cold and snowy day here in Chicagoland. Another 8 inches of snow on top of the 60 plus inches we’ve had this year.  We’re getting very weary with it all, to say the least. My son and his family are so lucky to be in Florida this week, soaking up the sun.  So since we can’t be warmed up from the outside in,  I decided to find something to warm us up from the inside out, and that something was hot and spicy pasta.  This dish gets it’s heat from a mix of cajun spice, chipotle and jalapeño peppers, added to store bought marinara for a quick and easy shortcut base for the sauce.

You will need:

4 small to medium boneless, skinless chicken breast halves, cut into cubes

1 /2 tablespoon cajun spice

1 medium sweet onion, chopped

1/3 cup good red or white wine for deglazing

1 small jar roasted red peppers

1 chipotle pepper chopped and seeded

2 small or one large jalapeno chopped and seeded

1 large jar marinara sauce

1 teaspoon adobo sauce

1 cup half and half

1- 16 ounce box linguine

1/2 cup chopped parsley

Freshly grated Parmesan cheese

Season chicken with cajun spice, salt and pepper and brown in olive oil.  Remove from pan.

Sauté chopped onion until soft.  Deglaze the pan with wine. Add next 5 ingredients.  Simmer for 15 minutes.  Add half and half and stir until creamy. Add chicken and heat through.

Cook linguine according to package directions. Drain and toss with sauce.

Add parsley and fresh grated Parmesan before serving.

Classic Chicken and Sausage Gumbo

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Chicken and sausage gumbo redo

What can I say- I’m a southern gal and I love gumbo. A southern classic that originated in Louisiana, this stew can be made with meat or shellfish. It starts with a deep brownish red roux made from oil and flour and is thickened with filé (fee’LAY) powder (ground sassafras leaves). The roux is key for successful gumbo. It does require some patience, as you need to constantly stir it for about 20 minutes, but it is well worth the effort.

Down on the gulf coast of Alabama, I grew up eating seafood gumbo and that is by far my favorite. But here in the midwest, everyone doesn’t like shrimp dishes. I made this version for a dinner party I hosted for some friends and it was a big hit.

Classic Chicken and Sausage Gumbo
from Better Homes and Gardens Soups and Stews Cookbook

1/3 cup all purpose flour
1/4 cup cooking oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
4 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups chicken broth, heated
1 1/2 cups chopped cooked chicken
8 ounces andouille sausage or fully cooked smoked sausage links, halved lengthwise and cut into 1/2 inch slices
1 1/2 cups sliced okra or one 10 ounce package frozen cut okra
2 bay leaves
3 cups hot cooked rice
1 teaspoon File powder

Start by making a roux. In a Large heavy saucepan or dutch oven combine flour and oil until smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes or until roux is dark reddish brown.

Stir in onion, celery, green pepper, garlic, black pepper and cayenne pepper. Cook over medium heat for 3-5 minutes or until vegetables are just crisp tender, stirring often.

Gradually stir in hot chicken broth, chicken, sausage, okra and bay leaves. Bring to a boil. reduce heat and simmer, covered about 15 minutes or until okra is tender. Discard bay leaves, Stir in file powder to thicken. Serve in bowls with rice. Garnish with chopped parsley. Makes 4 servings.

Note: If you don’t eat pork you can find andouille sausage made from chicken at your local grocery store.

Broccoli Quiche

Posted by Brenda K. Agresta in Dinner Ideas and tagged with ,

 

broccoli quiche 2

I work ten hour days during the week, but I don’t want that to get in the way of putting a good, satisfying dinner on the table.

If you’re looking for a quick week night meal, try whipping up a quiche. Store bought pie crust works just fine. Add a green salad and you have a complete meal.

Quiche is also great for brunch with a side of fresh fruit. This recipe is very versatile; substitute spinach or asparagus for the broccoli if you wish.

Broccoli Quiche
Adapted from All Recipes.com

You will need:

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

To Make:
Preheat oven to 350 degrees F

Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft.

Line a 9 inch pie plate or 9-10 inch tart pan with removable bottom with unbaked pie crust.

Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk and whisk until well mixed. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

Bake in preheated oven for 30 minutes, or until center has set.

broccoli quiche 3

Turkey Chili

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Turkey Chili

Back during my college days I had a part time job working at a record shop in Woodfield Mall in Schaumburg, Illinois. At that time it was the largest mall in the United States. Newly transplanted from a tiny town in south Alabama, I was quite overwhelmed by it vastness. There were so many stores and restaurants to choose from. I would often have lunch at a quaint little place called “Tidbits”. I distinctly remember their chili; it had just the right amount of spice and lots of chunky green peppers. Many years later, it was the inspiration for my own recipe.

There must be a zillion ways to make chili. I think we all start with a recipe we borrowed and make adjustments to suit our own tastes. I use ground turkey to save on fat calories, but you can certainly use beef. My recipe has a medium amount of spice; feel free to add more cayenne if you want to dial up the heat.

You will need:

1 pound lean ground Turkey

1- 14 ½ ounce cans Chili Beans or Red Kidney Beans

2- 14 ½ ounce cans diced tomatoes

3- 8 ounce cans tomato sauce

1 green bell pepper sliced into large pieces

½ large yellow onion or 1 small yellow onion diced

2 cloves garlic minced

½ teaspoon oregano

½ teaspoon red pepper flakes

½ teaspoon kosher salt

1 teaspoon chili powder

1/2 tsp cayenne pepper

1 tablespoon olive oil

Saute onion and garlic in oil until softened. Add tomatoes, tomato sauce, green pepper and spices. Simmer over low heat.

Brown ground turkey. Leave in large chunks. Add to tomato mixture and continue to simmer for 20-30 minutes, or until green pepper is tender.

Serve alone or over your favorite pasta shells . Top with jack or cheddar cheese. Serves 6.

Easy Chicken Tortilla Soup

Posted by Brenda K. Agresta in Dinner Ideas and tagged with ,

chicken tortilla soup 3

I love cooking and eating really flavorful fare. During the winter months, I satisfy those cravings with a lot of hearty, spicy comfort foods and Chicken Tortilla soup is often on the menu.

Topped with tortilla chips, sour cream and avocado, this savory fusion of flavors really hits the spot. I love how the cool creamy sour cream and avocado meet with the spicy heat of the soup and crunch of the tortilla chips. It’s like a salsa dance in your mouth.

On a recent shopping trip I was pleasantly surprised to find that Swanson’s now has a Mexican Tortilla Flavor Infused Broth with a great recipe right on the package. It’s quick, easy and quite delicious.

Ingredients:
1 teaspoon canola or olive oil
1 large onion, diced (about 1 cup)
2 large jalapeño peppers, chopped (I leave in the vein and seeds for more kick)
2 tablespoons tomato paste
1/2 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
1 carton (32 ounces) Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
Tortilla chips or strips
Sliced avocado and sour cream for garnish

Heat the oil in a 6-quart saucepot over medium-high heat.  Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally. Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes, stirring occasionally.  Serve topped with the crushed tortilla chips or strips. Garnish with sliced avocado and sour cream.

chicken tortilla soup2

Fish Tacos with Mango Salsa and Chipotle Sour Cream

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Fish Tacos

Fish tacos are certainly nothing new, but it’s taken me a while to warm up to the idea. Fish on a taco? Didn’t seem right. My husband raved about them and ordered them on a regular basis whenever we were out at our favorite Mexican restaurant. Me- I always stuck with my usual tostada. This went on for years until I decided to give them a try. So I made them, and fell in love. Why did I wait so long? Now I’m hooked. It’s an amazing combination of flavors – crunchy fish, spicy chipotle cream and cool mango salsa that will give your tastebuds a kick in the butt. Wash it down with an icy margarita and OH MY GOODNESS. Awesome.

I use a frozen beer battered cod. Pop them in the oven for 20 minutes and they’re done. You can certainly use any mild white fish that you prefer.

Fish Tacos with Mango Salsa and Chipotle Sour Cream
(Makes 8 tacos)

1/2 cup Sour Cream
Chipotle Salsa or Chipotle Hot Sauce
2 Limes
2 cups Shredded Red Cabbage
Mango Salsa (recipe follows)
8 or more Frozen Beer Battered Cod Fillets (use 2 per serving if fillets are small)
8 – 6 inch Flour Tortillas

Cut one lime into 8 wedges. Use remaining lime for the salsa and chipotle sour cream.

Prepare the mango salsa at least 1 hour or up to 24 hours in advance.

Mix sour cream with 1 tablespoon Chipotle salsa or several dashes hot sauce. (Add more or less according to your taste). Add 1 teaspoon lime juice. Mix well and set aside in refrigerator until ready to serve.

Cook fish according to package directions.

Heat tortillas

Build your taco. To each tortilla, add one  or two fish fillets, Top with chipotle sour cream, mango salsa and shredded cabbage.

Serve with a lime wedge. And, oh yeah- don’t forget the margarita.

For Mango Salsa you will need:
1 mango diced
1 jalapeño diced (remove seeds and vein if you don’t like the heat)
1/2 cup cucumber diced
1/3 cup red onion diced
2 teaspoons lime juice
1/3 cup cilantro chopped

Combine all ingredients and refrigerate for at least one hour or overnight.