Tag Archives: stew

Pollo con Chile Poblano

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Hola!

It’s Monday again. The good thing about it being Monday is that there is no school today. Thank you, Christopher Columbus!

I can’t believe I missed my blog birthday! On October 10th my blog turned 3!

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I have really enjoyed doing my blog these last three years. It’s not easy with a full time job and taking care of a family but I love it! Thank you for following me. I truly hope that I have inspired you  in one way or another.

Let’s get on with some food!

Today I am sharing a recipe that I absolutely love. My Mom used to make this but would use pork. In an effort to make it a little healthier I decided to use chicken.

I love serving this with Mexican rice.

My husband is always asking me that if I am going to cook something with pepper to make sure the peppers are not spicy. Well, there is really no way of telling if a pepper is spicy just by looking at it. I can usually tell once I’ve cut them and I smell them but for the most part you can’t tell. So tread wisely if you are not too big on pepper. You can of course use less pepper but that doesn’t guarantee that they won’t be spicy. Remember…do not rub your face or eyes when roasting or chopping any type of pepper.

Pollo con Chile Poblano

  • 1 small onion, diced
  • 1 small tomato, diced
  • 2 tblspn chicken bouillon powder (I like Knorr)
  • 4-5 poblano chiles, roasted, peeled and chopped (veins and seeds removed)
  • 2 tblspn vegetable or olive oil
  • 1 tspn salt
  • 2 garlic cloves, minced
  • 5 chicken breasts, chopped into small pieces
  • 6 cups water

Directions

Heat oil in large pot. Add salt to chicken and add to hot pot. Cook chicken until no longer pink in the middle. Add chopped onion and cook for about 4 minutes. Add minced garlic and continue to cook for another 4 minutes. Add chopped tomatoes and cook for another 4 minutes or so. Add Poblano chiles and continue to cook for about 5 minutes. Make sure you stir everything together after every addition. Add 6 cups of water and chicken bouillon. Stir well to dissolve the bouillon.  Allow everything to simmer for about 15 minutes. Adjust salt if needed and enjoy.

If served with rice on the side the broth melds really well with it. If I don’t have rice on the side then corn tortillas are a must! I don’t even know if this is a stew or a soup. I guess it doesn’t matter as long as it’s good!

Enjoy!

Besos,

Flor

 

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Chicken Pasta Stew

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Hey!

Happy Friday! Yes, a three day weekend! I love three day weekends!

My son will be coming back home for the summer soon and I need to get cooking big pots of food so that there is always something to eat. When everyone is on a different schedule it’s just easier to have a big pot of something delicious to eat ready at all times.

This stew is awesome and works so well for lunch and dinner.

This is the kind of meal that really fills you up!

Chicken Pasta Stew

 

  • 1 to 1 1/2 lbs. boneless, skinless chicken breasts
  • 1 T. extra-virgin olive oil
  • 8 oz. fresh mushrooms, sliced
  • 2 c. shredded carrots
  • 1 medium-sized onion, chopped
  • 2 garlic cloves, minced
  • 3 c. chicken broth (2 14.5 oz. cans)
  • 1 c. water
  • 1 (14.5 oz.) can diced tomatoes, undrained
  • 1 (6 oz.) can tomato paste
  • 2 tsp. Italian seasoning
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 1/8 tsp. black pepper
  • 1 tsp. sugar
  • 1/2 lb. Pasta (shells, penne, lasagna, etc…)
  • About 1 c. ricotta cheese
  • About 1/2 c. shredded mozzarella
  • About 4 T. grated Parmesan cheese

Directions

 

  • Cut the chicken into 1/2-inch to 3/4-inch cubes; season with a little salt and pepper. Heat olive oil in a large pot over medium-high heat. Add chicken and onion; cook until the chicken is browned and almost cooked through, about 5 minutes, stirring frequently.
  • Add the mushrooms, carrots, and garlic. Cook until the vegetables are tender, about 4 minutes, stirring frequently.
  • Stir in the chicken broth, water, diced tomatoes, tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, pepper, and sugar. Increase heat to high and bring the mixture to a boil, stirring frequently. Once boiling, reduce heat to medium-low and simmer, covered, for 15 minutes.
  • Uncover and increase heat to medium-high to return the mixture to a boil. Stir in the pasta. Cook for about 20 minutes, until the pasta is tender, stirring occasionally.
  • To serve, spoon into pasta or soup bowls. Top each serving with ricotta cheese, and sprinkle with mozzarella and Parmesan.

A nice piece of bread would be good for sopping up all the deliciousness!

Besos,

Flor

Recipe source The Kitchen is My Playground



 



 

Chicken and Quinoa Meatball Stew

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Hola!

I’ve been going to Zumba for about 6 weeks now for 2-3 nights a week. So far so good! The only problem is that I am exhausted! I think it’s just a matter of getting used to it and also waiting for the weather to change.

I am not eating meat on Friday’s during Lent and let me tell you that on Tuesday evening before Ash Wednesday I was almost in tears! I totally hadn’t planned for vegetarian meals and I was at a loss as to what to make for lunch and dinner. For lunch on Wednesday I ordered the best vegetable sandwich ever! I was quite happy and full.

My husband saved dinner time by picking up some Chinese food. I am on the ball now and have some recipes to make on Fridays during lent which for some reason it the hardest day ever to give up meat during Lent!

I have a recipe with chicken for you today. I have been using quinoa quite a bit and now it is just a staple in our household.

I really enjoyed this. I loved the texture of the meatballs.

Chicken and Quinoa Meatball Stew

Ingredients

  • 1lb ground chicken breast
  • 1/2 cup uncooked quinoa
  • 1 medium onion, chopped
  • 6 medium sized potatoes, quartered
  • 1 tbsp olive oil
  • 2-3 cups fat free chicken broth
  • 4 cloves garlic, minced
  • 1/4 cup liquid egg substitute
  • 1 packet dry onion soup mix
  • 1 tsp paprika
  • 2 bay leaves
  • 2 thyme sprigs
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Directions

  1. Preheat oven to 350. Line a large baking sheet with aluminum foil and spray with non-fat cooking spray.
  2. Prepare quinoa according to package directions. Set aside to cool.
  3. In a large bowl, combine chicken, quinoa, liquid egg substitute, and onion soup mix packet. Mix well, and form 24 meatballs.
  4. Place meatballs on baking sheet and bake in oven, turning once, for 8-10 minutes. Just enough so that they are browned on the outside, but not entirely cooked through on the inside.
  5. Meanwhile, heat oil in a dutch oven, or large pot, over medium high heat. Add in onions and garlic, and sauté until onions are translucent. Add in potatoes, broth, thyme leaves, bay leaves, paprika and salt and pepper, and turn heat to medium. Cover and simmer for about 20 minutes.
  6. Add in meatballs, adding additional broth as needed to make sure they are all soaking in the liquid.
  7. Cover and simmer an additional 20 minutes.

This stew is weight watcher friendly and one serving size is 3 meatballs and 1/8th of the stew at 6 points+ per serving.
You don’t have to be on Weight Watchers to enjoy this!

Besos,

Flor

Recipe source laaloosh

Slow Cooker Chickpea Stew with Italian Sausage, Tomatoes, and Pesto

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Happy Valentine’s Day!

I love Valentine’s Day! I don’t just love it because of all the sweets and flowers but because I love love. I love romance…doesn’t just about every woman out there? It’s really meant for lovers but now it’s also about your children, friends, parents. Anyone can be your Valentine. Such a wonderful day! I also realize that not everyone likes Valentine’s Day so be careful who you talk to about Valentine’s day!

I have to say that I was going to post this delicious Cherry Nut Bread but…

It didn’t work out well at all! Disaster! It was burnt on the outside and raw on the inside….What the heck! Not every recipe turns out perfect!

So instead I have a delicious crock pot meal.

Now this turned out perfect!

Crockpot Chickpeas Stew with Italian Sausage, Tomatoes and Pesto

Ingredients

  • 2 tsp. olive oil (or slightly more, depending on your pan)
  • 1 pkg. (19.5 oz.) raw turkey Italian Sausage
  • 1 cup chopped onion
  • 1 T minced garlic
  • 1 tsp. ground fennel (probably optional, but this adds amazing flavor)
  • 2 tsp. Italian seasoning
  • 2 cans chickpeas (garbanzo beans), rinsed well and drained
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) crushed tomatoes (or use all diced or all crushed tomatoes if that’s what you have on hand.)
  • 3/4 cup water
  • 1/2 cup basil pesto (I used the basil I made and froze in the summer))
  • salt and fresh ground pepper to taste
  • freshly-grated Parmesan cheese for serving (optional, but good)

Directions

Heat the oil in a large non-stick frying pan, squeeze the sausage out of the casings (discard casings), and cook the sausage over medium-high heat until it’s nicely browned, breaking it apart with a turner as it cooks.    When the sausage is nicely browned, push it to one side of the pan, add onions, and cook until they’re starting to soften, about 3-4 minutes.  Add the minced garlic, ground fennel, and Italian seasoning and cook 1 minute more.  Transfer sausage onion mixture to the slow cooker.
Add Garbanzo beans, diced tomatoes, crushed tomatoes and water  to the slow cooker.    Cook for about 4 hours on high or 8-9 hours on low.
When the beans are quite soft and the flavors are well-combined, add the pesto and cook about 20 minutes more.  Season to taste with salt and fresh-ground black pepper and serve hot, with Parmesan cheese to add at the table if desired.
This was soooo good. I think the addition of pesto is what made this extra delicious. It’s also healthy so you can’t lose on this meal!
Have a wonderful day filled with love!
Besos,
Flor
Recipe source Kalyn’s Kitchen

 

 

Flor’s Albondigas

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Hola!

Happy Monday! Ahhhh…last day of work then I am on vacation. I hope the day flies by! How was everyone’s weekend? Mine was good. Not too busy but busy enough! Lots of stuff to do at home!

Have you ever heard of albondigas? They are meatballs prepared in a Mexican, Spanish or South American way. My way, the Mexican way is kind of like a soup and they are delicious. Albondigas are a staple in my house that get eaten up quickly! My mom would make them very basic, but I like to add spinach, potatoes, kale any kind of vegetable to pump up the nutritional value.

Aren’t those albondigas beautiful?

Albondigas

Ingredients for Broth

2 tbsp veg or olive oil

1/2 large onion, chopped

2 cloves garlic, minced

1 large tomato, chopped

1 tsp. salt

8-10 cups beef broth

Ingredients for Albondigas

2 lbs. ground beef or 1 lb ground turkey and 1 pound ground beef ( I use turkey and beef)

1/4 cup finely chopped onion

1 tsp. salt

2 garlic cloves, minced

2 tbsp fresh mint, finely chopped or 1 tbsp dried mint

1/4 cup white rice

1 tsp. ground cumin

Directions

To make broth:

Heat oil in large pot. Saute chopped onion until soft (about 2-3 minutes). Add minced garlic and saute for about another 2 minutes. Add chopped tomato and allow mixture to cook about another 3 minutes until tomato is also soft. Add salt and allow to cook for about another 3 minutes. Make sure everything is thoroughly mixed. Add 8-10 cups beef broth and bring to a boil then lower to a simmer.

While your broth is cooking get your albondigas ready!

To make albondigas:

In a large bowl combine ground meat, finely chopped onion, salt, finely chopped mint and rice. Make sure all ingredients are well combined. Form 1″ meatballs and drop into broth.  After the albondigas ingredients are all mixed up I roll my meatballs as I drop them into the broth. Add ground cumin to broth and mix well. Allow albondigas to simmer for 30-40 minutes until rice in albondigas is well cooked. At this point you can add your choice of vegetable to raise the nutritional value and to make the albondigas a bit heartier. I added spinach to mine but another great option is kale or potatoes. Just add the veggie and simmer until those are cooked as well. 

Serve and enjoy with corn tortillas and your choice of salsa.

This is the first recipe I have “written”  myself through step by step. I really hope I didn’t miss anything! Feel free to make adjustments to your taste!

Have a wonderful day!

Besos,

Flor

 

Simple Frijoles Borrachos/Drunken Beans

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Hola!

Not too much going on around here. It’s pretty quiet…so quiet you can hear the crickets! I am so glad it’s Friday! The weekend will be very busy and I love being busy!

When I arrived home from work the other day I found this on my counter…

Beautiful little lettuces! The first harvest from our 2013 garden! They are delicious! I chopped them up and made a salad with quinoa, tomato and a nice oil and vinegar dressing. We  will definitely be eating a lot of salads this summer.

I make  Frijoles Borrachos or Drunken Beans the way my mom made them…super simple! There are other ways of making them but this is what I am used to.

I don’t really have a recipe per say, but here it goes!

Cook one pound of pork chorizo in a dry (no oil) large pot. Add frijoles de la olla or boiled/canned pinto beans including the liquid. The amount of beans should be to your liking. I actually cooked my beans in the crock pot the day before. Add one 12 oz. bottle of beer…your choice! Have an extra beer for yourself. Add some chopped cilantro if you like. Simmer for about 20 minutes or until everything is nice and warm. Serve with some hot corn or flour tortillas and some more cilantro sprinkled on top if you like.

Can it get any easier than that?

Happy Day!

Besos,

Flor

Old Time Beef Stew

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Yes! It’s Friday and I am happy to be done with the Christmas shopping! We ran to the mall to pick up one last gift yesterday and the mall was super empty! I love that. I just have to wrap those gifts and get a crafty gift or two done. I  am going to try to take it kind of easy between this weekend and Christmas…that’s going to be hard! I am the kind of person that feels like they have to be doing something constantly. It’s pretty rare for me to sit or lay down and even watch TV.

If I am not cleaning or crafting I am cooking. Cooking delicious food like Paula Deen’s Old Time Beef Stew. I’ve tried several different beef stew recipes, but this is the one!

This was sooooo good. The meat was soft and tender and the gravy was delicious! It was a bit thicker than other stews I’ve tried which made it more filling!

A nice big bowlful (not a cup like the picture above) is perfect after a day out in the cold. It is sure to warm you up.

Paula Deen’s Old Time Beef Stew

Ingredients

  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 or 2 bay leaves
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots, sliced (I used the little carrots that come ready to throw in the pot!)
  • 3 ribs celery, chopped
  • 2 tablespoons cornstarch
  • 1 cup (or to your liking) thawed peas-I added this because I like peas!

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. Add peas and cook another 10 minutes. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

This is really easy to make and all in one pot!

Happy Friday!

Besos,

Flor

Adapted from http://www.foodnetwork.com/