Easy Chicken Posole

BY: deedee

"This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please."
INGREDIENTS (Nutrition)
  • 2 1/2 pounds skinless, boneless chicken breast halves
  • 4 tablespoons vegetable oil, divided
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 1/2 quarts chicken broth
  • 3 cups water
  • 1 teaspoon crumbled dried oregano
  • 2 teaspoons salt
  • 4 tablespoons chili powder, or to taste
  • 3 cups white hominy, rinsed and drained
  • 10 tostada shells
DIRECTIONS
  1. Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
  2. Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Potato Chips

"Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze."

INGREDIENTS
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste

DIRECTIONS
Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Pasang Iklan Baris Gratis hanya di :

Crawfish, Crab and Shrimp Ceviche

"This three seafood ceviche is worth trying! Serve it in martini or margarita glasses and garnish with cilantro leaves and slices of lime. Serve with chips. I make everything ahead and marinate, but don't put the avocado in until close to serving."
INGREDIENTS
  • 1/2 pound cleaned, cooked crawfish tail meat
  • 1/2 pound jumbo lump crabmeat
  • 1/2 pound cooked small shrimp, peeled and deveined
  • 1/2 cup lime juice
  • 1/2 cup ketchup
  • 2 tablespoons hot sauce
  • 2 tablespoons olive oil
  • 1/3 cup chopped cilantro
  • 1/2 cup diced red onion (1/4-inch pieces)
  • 1 cup peeled, seeded, and diced cucumber
  • 1 cup diced jicama
  • 1 jalapeno chile pepper, seeded and minced
  • salt to taste
  • 1 large avocado, diced

DIRECTIONS

  1. Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
  2. In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.
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Langgan: Entri (Atom)