4 boneless skinless chicken breasts
1 Tbsp olive oil
4 tsp minced roasted garlic
4 Tbsp brown sugar
Preheat oven to 500°F. Line a casserole dish with aluminum foil and spray it lightly with cooking spray. Place the chicken breasts in the casserole and sprinkle with salt and pepper to taste.
In small sauté pan, sauté garlic with the oil for a minute or so. Remove from heat and stir in brown sugar. Spread warm mixture over the chicken breasts.
Bake uncovered for 15-30 minutes.
This was a little too sweet for my taste, but not bad. Found on Pinterist.
Sunday, October 21, 2012
Saturday, October 20, 2012
Mexican Meatball Soup
Mexican Meatball Soup
1/2 cup crushed tortilla chips
1 Tbsp Worcestershire sauce
1/3 cup salsa
1-2 Tbsp water
1.5 lbs meatloaf mix (ground chuck + ground pork)
Salt & Pepper to taste
2 Tbsp chili powder
1 Tbsp ground cumin
3 Tbsp olive oil
1/2 large green bell pepper, chopped chunky
1/2 small red onion, chopped chunky
1 packet taco seasoning mix
6 oz can tomato paste
1 carton beef broth
2 cups water (or more if needed)
1 can black beans, drained and rinsed
1 can vacuum packed whole kernel corn
1/2 cup long grain rice
Combine crushed tortilla chips, Worcestrshire sauce, salsa, and 1-2 Tbsp water in a large bowl. Allow to soak for about 5 minutes.
Heat the olive oil in a large Dutch oven over medium to medium-high heat.
Add the meat, salt, peppr, chili powder and cumin to the tortilla chip mixture and mix well. Form into meatballs (about 18-20) and brown in the oil on all sides. You'll have to do this in 2 batches because you don't want to crowd the meatballs. Remove them to a plate and set aside. It's OK if the meatballs aren't totally cooked through yet.
Add the bell pepper and onions to the remaining oil (should only be a tablespoon or so if you used good lean meat - if not then drain of the excess oil!) and cook until the onions are translucent, scraping up the browned bits in the bottom of the pan. Add about 1 cup water, the taco seasoning mix and the tomato paste and stir until well combined. Stir in the beef broth and then add the meatballs gently back to the pot. Gently stir in just enough water to cover the meatballs. Bring to a boil, reduce heat and simmer 20 minutes.
Add black beans, stir and simmer another 10 minutes. Add the corn and rice and simmer about 20 minutes or until the rice is done, stirring occasionally.
Serve in bowls with diced avocado, crumbled queso fresco and a bit of chopped cilantro to garnish. This soup is awesome! We all loved it and I will be making this again!
This soup was inspired by a picture I saw on Pinterest of a similar soup which I would love to try one day. I had to make this heartier version or my husband would have accused me of starving him to death because the original recipe only had meatballs in broth. Personally, I would love this with just the meatballs and broth.
1/2 cup crushed tortilla chips
1 Tbsp Worcestershire sauce
1/3 cup salsa
1-2 Tbsp water
1.5 lbs meatloaf mix (ground chuck + ground pork)
Salt & Pepper to taste
2 Tbsp chili powder
1 Tbsp ground cumin
3 Tbsp olive oil
1/2 large green bell pepper, chopped chunky
1/2 small red onion, chopped chunky
1 packet taco seasoning mix
6 oz can tomato paste
1 carton beef broth
2 cups water (or more if needed)
1 can black beans, drained and rinsed
1 can vacuum packed whole kernel corn
1/2 cup long grain rice
Combine crushed tortilla chips, Worcestrshire sauce, salsa, and 1-2 Tbsp water in a large bowl. Allow to soak for about 5 minutes.
Heat the olive oil in a large Dutch oven over medium to medium-high heat.
Add the meat, salt, peppr, chili powder and cumin to the tortilla chip mixture and mix well. Form into meatballs (about 18-20) and brown in the oil on all sides. You'll have to do this in 2 batches because you don't want to crowd the meatballs. Remove them to a plate and set aside. It's OK if the meatballs aren't totally cooked through yet.
Add the bell pepper and onions to the remaining oil (should only be a tablespoon or so if you used good lean meat - if not then drain of the excess oil!) and cook until the onions are translucent, scraping up the browned bits in the bottom of the pan. Add about 1 cup water, the taco seasoning mix and the tomato paste and stir until well combined. Stir in the beef broth and then add the meatballs gently back to the pot. Gently stir in just enough water to cover the meatballs. Bring to a boil, reduce heat and simmer 20 minutes.
Add black beans, stir and simmer another 10 minutes. Add the corn and rice and simmer about 20 minutes or until the rice is done, stirring occasionally.
Serve in bowls with diced avocado, crumbled queso fresco and a bit of chopped cilantro to garnish. This soup is awesome! We all loved it and I will be making this again!
This soup was inspired by a picture I saw on Pinterest of a similar soup which I would love to try one day. I had to make this heartier version or my husband would have accused me of starving him to death because the original recipe only had meatballs in broth. Personally, I would love this with just the meatballs and broth.
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