Tag: cooking

Hearty Chicken Tortilla Soup

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Who doesn’t love a warm bowl of soup on a cold winter day? This weekend I whipped up a delish pot of chicken tortilla soup. I prefer my soups to be on the thicker side, so I used a lot of ingredients in this recipe. My mom said my soup was a bit like chili (chili’s cousin if you will) which I am totally okay with. This recipe was pretty easy to whip up and made plenty for leftovers – perfect for the upcoming work week. My favorite ingredient for acidic dishes like chili, chicken tortilla soup and red sauce is carrots. Carrots really cut out the acidity and smooth out the flavor.

Ingredients:

1 Small Spanish Onion, finely chopped

1 Green Pepper

 1 Yellow Pepper

1 Orange Pepper

2-3 Garlic Cloves

3/4 Cup of Carrots, finely chopped

1 Cup of Frozen Corn

1 Container of Grape Tomatoes

Low Sodium Black Beans (15oz.), rinsed

Low Sodium White Beans (15oz.), rinsed

4 Cups of Low Sodium Chicken Broth

1 Large Chicken Breast, Grilled

3 TBSP Tomato Paste

1 TBSP Chili Powder

2 TSP Cumin

1 1/4 TSP Paprika

Salt & Pepper to Taste

2 TSP Cornstarch (optional)

Avocado and Pepper Jack Cheese

Fresh Corn Tortillas

Directions:

I find it easier to chop all of my ingredients before I begin cooking. Chop the peppers into small, bit sized pieces and set aside. Make sure you get ride of the pepper seeds and the white insides which can make your soup bitter. Next, rinse the beans to remove any unnecessary sodium, set aside. Then use a food processor to chop up the carrots and onion (or finely chop both) and cut the tomatoes into quarters. Last, cut or shred the chicken.  I used a large chicken breast I grilled the night before which I cut into small pieces. You could probably used a store bought rotisserie chicken instead.

Over low heat sautee onion in olive oil over low heat. I like to really like the onion cooked down so it becomes soft and sweet. Next, use a garlic press and add garlic to the onion. Then, add the peppers and carrots, cook about 5-10 minutes to soften over medium heat. After that add the chicken broth, tomato paste, beans, tomatoes, corn, chili powder, cumin, paprika, salt and pepper ( I did not measure, but I know I did not use more than 1 TBSP of salt). If you want your soup to be in the thicker side, add 1-2 TSP of cornstarch or skip this step. Bring your pot to a boil for 5 minutes then simmer for at least 30 minutes. While your soup is simmering, pre-heat your oven to 350 degrees. Using a pizza cutter, slice the tortillas into long strips and scatter on a baking sheet. Season the tortillas with olive oil, salt and pepper then bake for 12 minutes.

The fresh made tortilla chips are my FAVORITE chip. Pop a few of these on top of a hot bowl of soup and garnish with avocado and grated pepper jack cheese.

xo Miss Alyss

Grain-Free Pumpkin Chocolate Chip Cookies

Red Rose & Honey5 Comments

Gluten-free baking is a task some may call, “Struggle City.” It is like a 2nd grade science project gone bad. I spend hours pinning recipes on Pinterest; each with a picture that knocks your socks off. Let’s be real – Pinterest baking recipes rarely turn out to be tasty. My personal experience has resulted in more muffins that look like hockey pucks than cupcakes that make my mouth water.

Baking in general is hard! Measurements need to be so precise unlike with cooking. My mom is both an amazing baker and cook. Everything she makes brings happiness to your heart and your tummy. My approach to baking is a little different than my mom’s. She sticks with the classic; butter, sugar and flour. I on the other hand opt for coconut oil, honey and oats or nut flours. My lack of baking skills and gluten-free diet have not resulted in all that many successful baked goods, but recently I came up with a winner! After reading dozens of recipes I came up with the combo below.  I hope this recipe is a success for you too, so you can bring some pumpkin into your life this season.

Ingredients:

3/4 c Pumpkin Puree

1/2 c Coconut Flour

1/2 c Mini Chocolate Chips

1/4 c Organic Extra Virgin Coconut Oil (melted, but cool)

1/4 c Organic Pure Maple Syrup

1 Organic Egg

1 TBSP Vanilla Extract

1 TBSP Organic Ground Flax Seed

1 1/2 TSP Cinnamon

1/2 TSP Salt

1/2 TSP Nutmeg

Raw sugar for sprinkling (optional)

Directions:

Preheat over to 350 degrees and line cookie sheet(s) with parchment paper.

First, combine wet ingredients in a stand mixer (pumpkin, maple syrup, coconut oil, egg and vanilla). Next, sift together the dry ingredients (coconut flour, flax seed, cinnamon, salt and nutmeg). Then add the dry ingredients to the wet mixture; mix until combine. The batter will be crumbly.  Last, add the chocolate chips and gently combine with a rubber spatula.

Using a ice cream scoop (size should be about a quarter of a cup) evenly scoop the batter to form balls. Make sure it’s a clean even scoop to ensure you cookies bake evenly. Lightly press down on each ball with the bottom of the ice cream scoop and sprinkle with raw sugar if desired. Bake for 26 minutes rotating halfway through. This recipe makes 13 cookies.

Note – If your batter seems too dry, I recommend adding pumpkin puree (not more coconut oil) by the tablespoon.

xo Miss Alyss

Honey Tequila & Lime Shrimp!

Red Rose & Honey2 Comments
 
My first post- college blog post! I actually made this meal the first weekend I came home, but haven’t got around to sharing it until now. This dinner was so quick and easy – a perfect start to summer! Grilled shrimp marinated in fresh honey, lime and tequila with brown rice and homemade guacamole.

Ingredients:
– 1 1/2 pounds of shrimp (I thawed frozen, de-veined shrimp)
– 1/2 cup of tequila
– 1 tsp of lime zest
– Juice of 1 lime
– 1 lime, to serve on the side
– 1 tbsp of pure honey
– 2 cloves of garlic, miced
– 1-2 tbsp of cilantro, finely chopped
– kosher salt and fresh black pepper

Directions:

Whisk together all of your ingredients in a large bowl then add in the shrimp. Make sure all of the shrimp is coated in the marinated and let it sit for about 20-30 minutes. I used a grill pan on my stove; the shrimp quick fast, so keep an eye on them. You’ll known when the shrimp is done when they begin to curl up (probably no more than 3 minutes total). Serve with fresh lime slices on the side, brown rice, homemade guacamole and gluten free corn chips!
 
*My best friend is allergic to shrimp, so I used the same marinate for grilled chicken.