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MamaJo's Black Bean Tortilla Soup Close-Up

Plated, with cheese quesadillas.

Plated, with cheese quesadillas.

MamaJo’s Black Bean Tortilla Soup

Ingredients:

  • 1 large pablano pepper, seeded, cut in 1in x 1/4 in strips
  • 4 green onions, chopped
  • 1 c (app) fresh cilantro, chopped
  • 2 T canola oil
  • 4 cups (app) natural chicken broth
  • 1 can black beans, rinsed
  • 1 can diced tomatoes and green chiles
  • 8 oz frozen corn
  • 1 bay leaf
  • 1/2 t cumin
  • 1/4 t salt
  • 1/4 t black pepper
  • 8 corn tortillas
  • spray oil (canola or olive)
  • sour cream
  • 2 avacados

Instructions:

  1. Add oil to large skillet, heat to medium.
  2. Add pepper and onion, saute until just tender.
  3. Turn off heat, add cilantro.
  4. Pour chicken broth in large sauce pot, set heat to med high.
  5. Add contents of skillet to broth.
  6. Add black beans, tomatoes, corn, and spices. Increase heat to high, bring to boil.
  7. Reduce heat to low, simmer at least 20 minutes, stirring occasionally.
  8. Cut tortillas into 1/2 in strips.
  9. Set oven to broil.
  10. Spray cookie sheet with spray oil.
  11. Place strips on cookie sheet, try not to overlap.
  12. Spray tortilla strips with spray oil, sprinkle with kosher salt.
  13. Cook in broiler until exposed sides are golden (just a minute or s0).
  14. Flip strips, brown other side.
  15. Garnish soup with tortilla strips, fresh diced avocado, and a small dollop of sour cream.
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Lemon Butter Chicken Breasts

Ingredients:

  • 2 boneless-skinless chicken breasts
  • 2 T unsalted sweet cream butter
  • 2 T lemon juice
  • garlic powder, salt, pepper

Instructions:

  1. Melt butter in iron skillet over medium heat.
  2. Generously sprinkle garlic powder, black pepper, and salt on one side of the chicken breasts.
  3. Add lemon juice to skillet.
  4. Place chicken, spiced side down onto skillet.
  5. Repeat step 2 on exposed side of chicken.
  6. Brown chicken, approximately 5-7 minutes.
  7. Turn chicken over, cover 2 minutes.
  8. Finish browning chicken, approximately 3-5 minutes.
  9. Allow chicken to rest for at least 2 min.

Garlic and Herb Mashed Potatoes

Ingredients:

  • 3 medium russet potatoes
  • water
  • 3 T butter
  • 1/4 c milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/2 tsp basil

Instructions:

  1. Set a large pot of water to boil.
  2. Clean potatoes thoroughly, dice in 1/2 inch cubes.
  3. Boil potatoes until tender, drain, return to pot.
  4. Add remaining ingredients, except milk, and mash with a potato masher.
  5. Gradually add milk until potatoes reach your desired consistency. A little more milk may be needed if you prefer soupier potatoes.

Stir Fry Veggies

When making veggies, I usually try to carry the protein’s flavor over so that they compliment each other well. These stir fry veggies were prepared to compliment the lemon butter chicken, but any combination of flavors, spices, or oils would really be fine.

Ingredients:

  • 8 oz frozen stir fry veggies
  • 2 T extra virgin olive oil
  • 1 T lemon juice
  • salt and pepper to taste

Instructions:

  1. Heat oil in small pan to medium.
  2. Add veggies, stir.
  3. Add lemon juice and salt and pepper, stir.
  4. Cook until just tender, stirring occasionally.
  5. Note: Veggies may turn slightly yellow/brown. This is an effect of the lemon juice and does not affect the taste.

PS- Can you tell I love my iron skillets? There’s hardly a meal that I don’t use them for.

MamaJo’s Sooouuiii! Skillet

Ingredients:

  • 1 large iron skillet (this is a MUST for this recipe)
  • 1 roll breakfast sausage of your choice (we prefer Jimmy Dean Sage)
  • 3 small russet potatoes, cleaned and diced in half inch cubes
  • salt and pepper to taste
  • 3 T canola oil
  • 10 large white eggs
  • 1/4 c 1% milk
  • 1 c freshly grated cheddar

Instructions:

  1. Heat skillet to medium, brown sausage (about 7 minutes).
  2. Place sausage on a paper towel to soak up the grease, set aside.
  3. Add oil to skillet, adjust heat to med-high,  allow oil time to heat.
  4. Generously salt and pepper the potatoes, mix well.
  5. Add potatoes to hot oil, cook until golden brown, flipping with spatula ever 3 min or so.
  6. While potatoes are cooking, spray a large pan with nonstick cooking spray (we use spray olive oil) and heat to med.
  7. In a medium sized bowl, mix eggs and milk and whisk until fluffy.
  8. Pour eggs in pan, scramble.
  9. Set oven to broil.
  10. Place potatoes on paper towel to soak up oil, return to skillet, spread evenly.
  11. Spread cooked sausage evenly over potatoes.
  12. Spread cooked eggs evenly over sausage.
  13. Sprinkle cheese evenly over eggs.
  14. Place entire skillet in oven to broil 5 min.

Serve with warm biscuits and a variety of jellies or as breakfast tacos wrapped up in hot flour tortillas.

MamaJo's Friend Cheryl's Ziti Salad 

MamaJo’s Version of Cheryl’s Ziti Salad

Ingredients:

  • 1lb  ziti pasta, cooked, drained and rinsed in cold water
  • 1 red pepper, cut in app 1 in x 1/4 inch pieces
  • 1 bag fresh spinach
  • 8 ounces mozzarella, cut into ½ inch cubes
  • 4 ounces sliced provolone cheese, julienned
  • 1 3.5 oz bag of Real Bacon Recipe Pieces

Instructions:

In a VERY large bowl or stock pot, toss all the above ingredients together.  Plate, then top with chicken breast chunks and the following vinaigrette.


 

MamaJo’s Version of Cheryl’s Vinaigrette Dressing

Ingredients:

  • 1/2 c olive oil
  • 4 TBS cider vinegar
  • 4 TBS lemon juice (I use lemon juice from concentrate, but fresh is better)
  • 2 cloves minced garlic
  • 3/4 tsp pepper
  • 3/4 tsp salt
  • a generous splash of red pepper sauce (Tobasco or Louisiana Hot Sauce works)
  • 1/3 c freshly grated Parmesan cheese

Instructions:

Whisk above ingredients, or put in a dressing carafe and shake until well blended. Serve with Ziti salad. (Make a little ahead of time and chill for best results.)

About the Cook



I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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