Category Archives: Main Dishes

Hearty Turkey Soup

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Happy Monday!

I hope everyone has gotten their week off to a good start! The weather here has been amazing the last two days! It’s mad me go out without socks! Yes, I am a rebel-no socks in winter! But they say there is a storm coming our way so that no sock business is all done with. It was nice while it lasted.

Who out there makes soup with their left over Thanksgiving turkey? I have been making this soup for about the last 18 years on Thanksgiving weekend. It is sooooo good! I could eat it all by myself!

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It’s  the perfect soup to fill and warm your tummy on a cold day!

Hearty Turkey Soup

Ingredients (serves 6)

  •  2 (13 3/4 oz) cans chicken broth
  • 2 1/2 cups cooked turkey pieces
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • 3 Tblspn. butter or margarine
  • 1/4 cup flour
  • 1 1/2 tspn. seasoned salt
  • 1/2 tspn. rosemary, crumbled
  • dash black pepper
  • 1 can (16 oz) stewed tomatoes, undrained
  • 1 can (16 oz) sliced carrots, undrained
  • 1 can (17 oz) early garden sweet peas, undrained
  • 1/2 cup dry white wine (optional but I totally recommend using it!)

Directions

Sprinkle 3 tblspn. chicken broth over turkey pieces;set aside. Saute garlic and onion in butter in large pot. Blend in flour, seasoned salt, rosemary and black pepper; add remaining broth. Cook over low heat stirring constantly until mixture boils and thickens. Add turkey, tomatoes, carrots and peas. Reduce heat and simmer for 2o minutes. Add wine if desired. Boil 1 minute. Serve and enjoy.

I had some fresh rosemary so I threw that in the pot instead of crumbled rosemary. This soup is especially delicious served with a crusty bread. You can also use chicken in place of turkey and it’s just as delicious.

Have a great week and eat soup!

Besos,

Flor

 

 

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Puerto Rican Style Beans-Revisited

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Hola!

Happy New Year! How’s it going so far ? My New Years Eve was great! I spent it with a friend from work and her awesome family and friends. I hadn’t stayed out until 2 am in many, many years! I’m back at work and have been exhausted! I’m back trying to walk in my regular shoes after foot surgery. My foot is still hurting a bit. The doctor said it would take 6-8 months to totally heal! I am so ready to wear some cute shoes! Winter just isn’t meant for all the cute shoes I want to wear!

Today I’m revisiting a post from March, 2012. The original picture was just so ugly that I wanted to post a much prettier picture of this delicious meal. I make these beans about once a month and I love them.

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Puerto Rican Style Beans

Ingredients

  • 1/2 small onion
  • 1/2 cubanelle (banana) pepper
  • 3 cloves garlic
  • 2 tbsp chopped cilantro
  • 1 tsp olive oil
  • 15.5 oz can pink beans
  • 1/2 cup tomato sauce
  • 1 medium potato, peeled and diced into 1/4 pieces
  • 1 packet sazón
  • 1 bay leaf
  • pinch oregano
  • salt and pepper

Directions:

In a mini food processor, chop onions, garlic, pepper and cilantro-or use your trusty knife. Add oil to a medium saucepan and saute the chopped ingredients about 2 minutes. Drain and rinse the beans and add to the saucepan along with sofrito with 3/4 cup of water. Add tomato sauce, potato, sazón, bay leaf, oregano, salt and pepper. Cover and simmer on low for about 15 minutes.

This is such a simple and fast recipe for all the busy people!

Besos,

Flor

Source Skinnytaste

 

 

 

 

 

Curried Chicken Salad

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Hola, Friends!

It’s been extremely busy for me the last few months. I actually even just had foot surgery on one foot for a heel spur and plantar fascitis three days ago. I am pretty bored as I try to take it easy and stay off my feet. I hope this works so that I can be pain-free!

I think I have mentioned before that my husband loves the Costco roasted chicken. I had been getting pretty tired of seeing it on the kitchen table when I would come home from work, but it really is a blessing sometimes-especially during the busy holiday season.It’s nice to have some cooked chicken on hand sometimes to make a quick meal.

About three years ago I was introduced to Curried Chicken Salad at a work event. OMG–I was in love! I had to find a good recipe for it and I did!

 

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This picture isn’t that pretty but when you have it on your plate the color is just amazing!

Curried Chicken Salad

  • 3 pounds cooked chicken, shredded or diced
  • 1/4 cup diced red onion
  • 3 ribs celery, diced
  • 1/2 to 1 cup currants (optional) (I didn’t add currants)
  • 1/2 to 1 cup chopped peanuts or almonds (optional)(I used almonds)
  • 1-1/2 cups mayonnaise
  • 2-1/2 to 3 tablespoons curry powder, or to taste
  • Dash turmeric
  • Salt and freshly ground pepper, to taste

Directions

In a large mixing bowl, combine cooked chicken, red onion, celery, and most of the currants and nuts, reserving some for for garnish.

In a smaller bowl, whisk together mayonnaise, curry powder, turmeric and salt and pepper, combining until smooth.

Pour the mayonnaise mixture atop the chicken mixture and blend, working gently until chicken is fully coated. Refrigerate until use.

Spoon curried chicken onto greens or atop toasted rolls. Garnish with reserved currants and peanuts or almonds. Feeds 6 to 8.

I had my chicken salad on the skinny rounds and of course had to add some chopped jalapeños to it!

Have a fabulous Friday!

Besos,

Flor

Recipe source Whole Foods Curried Chicken Salad

 

 

Slow Cooker Pepper Steak

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Hey!

Even though I am on summer break I still like to use my crock pot. I don’t use it as much as I do during the school year, but sometimes I would prefer to do something other than cook. Maybe we have plans for the day or maybe I’m just feeling lazy!

Either way I love my crock pot. This recipe was absolutely delicious!

I apologize for this huge picture! This was just so easy and really hit the spot.

Slow Cooker Pepper Steak

Ingredients

  • 2 lb beef sirloin steak, cut into 2 inch strips
  • 1 garlic powder, to taste
  • 3 tbsp vegetable oil
  • 1 cube beef bouillon
  • 14 cup hot water
  • 1 tbsp corn starch
  • 12 cup onion, chopped
  • 2 large green bell pepper, roughly chopped
  • 1 can (14.5 ounce) stewed tomatoes, with liquid
  • 3 tbsp soy sauce
  • 1 tsp white sugar
  • 1 tsp salt

Directions

  1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker
  2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
  3. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours.

Can it be any easier than this?

Enjoy!

Besos,

Flor

Recipe from Kitch Me

Chicken Fried Chicken

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Hola!

How is everyone doing? I’ve just been going along with the adventure of life. It’s been pretty busy the last couple of months and I’ve had so many things to do. I will be on summer vacation soon and I can’t wait!

When I make chicken I always try to make a meal that might be a little more on the healthy side. This chicken is NOT healthy! But IT IS delicious! It even looks pretty in the pan of hot, hot oil!

 

Pure deliciousness…

I can’t believe how delicious this was! Then again all fried foods are delicious. If you have left overs this chicken would make a wonderful sandwich too!

Chicken Fried Chicken

Ingredients

  • 4 boneless, skinless chicken breasts, halved and pounded flat (for 8 cutlets)
  • 1/2 teaspoon of Creole or Cajun seasoning or to taste
  • 2 cups of self rising flour
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 1 cup of milk
  • 2 large eggs
  • One-half inch of cooking oil (canola, vegetable) for the skillet

For the Gravy:

  • 1/4 cup of reserved pan drippings
  • 1/4 cup of reserved seasoned flour
  • 1-1/2 to 2 cups of milk
  • 1 teaspoon of kosher salt, or to taste
  • 1/2 teaspoon of freshly cracked black pepper,or to taste

Directions

Use a rubber mallet to gently pound the thicker part of the chicken breasts between two sheets of plastic wrap until breast is flattened and even. Cut in half to make 8 cutlets, and season both sides with Cajun seasoning. Place a rack over a baking sheet covered with paper towels; set aside.

Whisk together the flour, salt and pepper; remove and set aside 1/4 cup of the seasoned flour mixture for the gravy. Beat the cup of milk with 2 large eggs for an egg wash. Dip the chicken into the seasoned flour, the egg wash and back in the flour, shaking to remove any excess flour. Let cutlets rest at room temperature for about 10 minutes.

Heat the cooking oil and bacon fat in a cast iron or heavy bottomed skillet over a medium high heat. Cook the chicken in batches to avoid overcrowding the skillet, until browned on the bottom; turn and finish cooking until golden brown and cooked through. Place onto the rack of the prepared pan and tent very loosely with aluminum foil to hold.

Remove all of the oil from the skillet except for 1/4 cup, and over medium heat, sprinkle in the 1/4 cup of reserved seasoned flour a little at a time. Cook, stirring constantly until a light blond color. Slowly whisk in 1-1/2 cups of milk until fully incorporated and until mixture begins to thicken. Bring to a boil, reduce heat and let cook for a few minutes, adding additional milk, if needed, to reach desired consistency. Taste, season with salt and plenty of pepper and adjust as needed.

Place a piece of chicken on each plate and spoon a bit of the gravy across the center of the chicken. I served the chicken with mashed potatoes and peas.

Tip: To substitute for self rising flour, use 2 cups of all purpose flour with 1-1/2 teaspoons of baking powder; add salt and pepper and proceed as above.

I couldn’t get enough of this chicken!

Enjoy!

Besos,

Flor

Recipe from Deep South Dish

 

 

One Pot Sausage, Tomato and Pesto Pasta & Hair

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Hola!

Brrrrr! It’s cold here! I am home due to school closings today because of the cold. I figured I would spend the day studying and catching up on some organizing. I studied until I got a headache. I am baking a bit then will go and organize. There will be more studying this evening too!

I don’t usually share product opinions here on my blog but I absolutely have to share this one because I love it so! I received a sample of Carol’s Daughter Styling Creme in my Ipsy  monthly subscription before I went on vacation this past June. I took it with me figuring it was small and a great time to try something new. OMG! I haven’t stopped using it!

I have very fine hair and have always used gel to keep my hair up in a ponytail. That gel left my hair hard, too shiny looking and flaky when I brushed it out. This styling creme leaves my hair still soft and natural looking yet keeps my hair in place.And no flakes! It’s a bit pricey for me (about $13.00 for 3 oz.) but so worth it! I have since thrown out all the hair gels I had! I just had to share some information on this awesome product! Just FYI I did not receive any compensation (or free product) for this post. This is solely my opinion.

Let’s talk sustenance! Yesterday I wanted to cook something quick and easy! This recipe was just the thing!

This was done in no time. It gave me extra time to do some organizing and even watch TV and take a nap! Imagine that! It was delicious! There was enough leftover for today though it was a bit drier. It still tasted delicious!

One Pot Sausage, tomato and Pesto Pasta

Ingredients

  • 1-1½ lbs sausage, casing removed (I used turkey Italian sausage)
  • 1 tsp minced garlic
  • 1½ tsp salt
  • 5 cups dry rotini pasta (or other short pasta-I used penne)
  • 2 cups chicken broth
  • 3 cups milk
  • 1 14oz can diced tomatoes, drained slightly
  • 2 tsp basil pesto
  • 1 cup mozzarella cheese
  • ½ cup parmesan cheese

Directions

  1. In a large pot, crumble sausage and cook over medium-high heat until browned. Add garlic and salt and cook 1 minute.
  2. Add pasta, broth, milk, tomatoes, and pesto and bring to a boil over medium heat. Cook, stirring frequently, for about 10-12 minutes until pasta is cooked and liquid has reduced and thickened. Stir in cheese.
  3. If there’s still quite a bit of liquid in the pasta, let sit for 4-5 minutes and it will continue to thicken. If your liquid has reduced before your pasta has cooked, add in a small amount of liquid and continue cooking.

Easy Peasy! This was delicious and I think would make a nice filling meal for a group if you double or triple the recipe.

If you are somewhere cold-stay warm. If you are somewhere warm-enjoy that awesome weather!

Besos,

Flor

Recipe source The Recipe Rebel

 

 

 

Smothered Pork Chops

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Hola!

I hope everyone had a wonderful Christmas! We celebrated Christmas Eve here at my house and it was a blast as usual!

We went to see “Into the Woods” and I really enjoyed it. The only downside was that Johnny Depp was not in it long at all. Other than that I did a lot of lying around all last week and now I am trying to be sort of productive! I’ve gotten rid of old magazines, cleaned my craft area and am going to hopefully tackle some of the linen closet. It’s never ending…

Last week we went to Cemitas Puebla in Chicago. They had been on Diners, Drive Ins and Drives a while back.  I have never had a cemita before so I had nothing to compare it to.

I loved the cheese on it! The sandwich as a whole was good. I was a bit disappointed with the pork because there were a lot of fatty pieces which I hate. It’s probably not somewhere I would go back over and over. Maybe I need to try some of their other foods.

We did get to go to the Lights at Brookfield Zoo over the weekend . That was a lot of fun!

The other day I saw a recipe for Smothered Pork Chops which I have never had. Holy Cow! They were amazing!

What I loved the most about this recipe was the gravy. I could not get enough of it!

Smothered Pork Chops

Ingredients

  • 4 large bone-in pork chops, about 1 inch thick ( I used boneless chops)

  • 1 teaspoon poultry seasoning
  • salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/4 cup buttermilk
  • 1/4 cup water
 Directions
  1. Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
  2. Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
  3. Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
  4. Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

I served the chops with homemade mashed potatoes and that gravy on the potatoes makes them addicting!

This is definitely a recipe I will be making again, but I will double the gravy recipe!

Besos,

Flor

Recipe source Allrecipes