Creamy Southwestern Chicken Soup

January 29th, 2010

Part I.

  • 1 tablespoon of olive oil
  • 2 pieces of boneless chicken breast
  • ¼  teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoon garlic powder
  • 1/2 teaspoon parsley
  • ½ onion chopped

Take the olive oil and pour it in a frying pan. Heat up the pan to medium heat. Season the chicken breast with the remaining ingredients. Put the onions and seasoned chicken in the frying pan. You want to cook the chicken enough to where the chicken can easily be pulled apart. You can use two forks so that you can pull the chicken when it’s ready.

Part II.

  • 4 cups of water

Place the pulled chicken and onions in a large cooking pot. Now pour some water into the frying pan to get the bits of the pan to mix with the water. Pour the water from the pan into the cooking pot. Make sure you measure 4 cups of water into the pot.

Part III.

  • ½ jar of chunky salsa
  • 1 can of fire-roasted diced tomatoes
  • 1 can of condensed tomato soup
  • 2 teaspoon of chili powder
  • 1 can of whole kernel corn, cleaned & drained
  • 1 can of chili beans, do not drain!

Take the next group of ingredients and pour them into the cooking pot. Heat to boil and then lower the heat to medium for 25 mins.

Note: I would season them with the same seasons you placed on the chicken. Season to taste.

Part IV.

  • 8 oz of sour cream

Add sour cream to the pot and make sure to stir it in so that the streaks disappear. Cook for an additional 5 minutes.

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The Bane of Cooking Rice

January 12th, 2010

Rice just like the egg is one of the tougher things to cook perfect every time. Most people own rice cookers for the sole fact of not having to face crunchy or soggy rice. It takes the guess work out of what can be complicated by your stove and cookware. These items will change what it takes to have a perfect rice. It means taking time with your cookware and stove to figure it out. So yes a rice cooker has a lot of appeal.

But unfortunately I do not use one and probably never will. My rice comes nearly perfect sometimes but perfect most of the times. The trouble is making flavored rice.

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Tomato Basil Marinated Shrimp

January 11th, 2010

Ingredients:

  • 1/4 cup of shrimp
  • 1 teaspoon dried Basil
  • 1/4 cup of Cherry Tomatoes – quartered
  • 1 tbsp Red Wine Vinegar
  • 1 clove Chopped Garlic
  • 3 tbsp Olive Oil
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Salt

Directions:

  1. Using a ziploc bag, place shrimp in the bag.
  2. Mix the rest of the ingredients into the bag.
  3. Close the ziploc and make sure to let out any air.
  4. Then shake up the bag and let it marinate for at least 15 mins.
  5. After it’s been marinated, drop into a skillet on medium heat.
  6. Cook until the tomatoes and shrimp are browned.

Makes 1 to 2 servings.

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