Author Archive

Tortilla Soup

January 13, 2011

One of the recipes that I make probably the most often in the fall and winter months is a tortilla soup recipe from my mom. My family loves soup, especially on cold days like today. Adam adores this soup and would probably eat it everyday, so it has been a “keeper”. 🙂 Hope you find you like it too.

TORTILLA SOUP:

Ingredients:

• 3-4 boneless chicken breasts – cut into small cubes before cooking
• 2 large cans of chicken broth (or 4 small cans)
• 1-2 cans corn
• 1 large chopped onion (peel onion, cut into 4’s, put in blender with water, & drain off water)
• Salsa (to taste)
• Mexican diced tomatoes
• Frozen Hash Browns
– Velvetta Cheese (about 1/2 of one big box)

Directions:
1. Cook all ingredients, except cheese, for about ½ hour (@ simmer with lid on)
2. Once the chicken looks done and potatoes are soft, then put some cubes of velvetta cheese in until melted.
3. Add fried corn tortillas (I just buy in the dressing section at the grocery store next to the croutons Tortilla strips) to the side when ready to serve.

Lettuce Wraps and Egg Rolls

December 4, 2010

Here’s my late post.  Sorry if you were greatly anticipating my post a few days ago and were disappointed when it wasn’t there. 🙂

If you have ever been to the Chinese restaurant, PF Chang’s, you might know about these wonderful things called Lettuce Wraps.  My family has liked PF Chang’s for a long time and we always order up the lettuce wraps as an appetizer when we go.

I have recently found a recipe for Lettuce Wraps that really taste like the real thing.  So, here it is:

LETTUCE WRAPS

Ingredients:

– 1 lb. cooked, cubed chicken

– 2 Tbsp. sesame oil

– 1 Tbsp. Garlic, minced

– 1 Tbsp. minced ginger

– 6 scallions, thinly sliced

– 1 8 oz. can water chestnuts (drained and chopped)

– 1/4 cup soy sauce

– 2 Tbsp. Hoisin Sauce

– 1 Tbsp. vinegar

– 1 tsp. cornstarch

– salt and pepper to taste

– 12 lettuce cups (I just buy iceberg lettuce and take it apart leaf by leaf.  A great tip that my mom gave me to keep the lettuce crisp is gently rinsing each leaf with hot water and cover with plastic wrap, then place in the fridge for awhile until you’re ready to serve)

Dipping Sauce:

(at PF Chang’s they mix up a yummy dipping sauce for you to dip your lettuce wraps in, if you like)

– About 1 tsp. Hoisin Suace

– About 1/2 tsp. Hot mustard

– About 1 tsp. Chili Garlic Sauce

– About 1 Tbsp. Soy Sauce

Instructions:

1.  Place chicken in plastic wrap and freeze for 15 minutes.  Then place in a food processor and chop coarsely.

2.  Heat oil in a skillet and add garlic, ginger, 3/4 of onions and stir fry for 30 seconds.

3.  Add chicken to the mixture and stir fry 3 minutes.  Cook until no longer pink.

4.  Add chestnuts, cook 1 minute.

5.  Mix soy sauce, hoisin, vinegar, cornstarch with 1/4 cup very cup water.  Mix until smooth and add to the above pan.  Stir until mixture boils and thickens.  Then turn heat to low.

6.  Simmer 1 minute.  Season with salt and pepper.  Top with the rest of your onions.  Serve with lettuce cups.

7.  Mix dipping sauce, if desired.

(if you’ve never had lettuce wraps before, you may not know how to eat them.  So, I will tell you how. 🙂  You lay your lettuce cup out and then put about 1-2 Tbsp. of chicken mixture in the center.  Then you fold in the sides like a taco and roll it up and eat.)

Hope you enjoy!  My family loves these, and I hope you do too!

(another thing that my family enjoys and that Adam can’t get enough of are these egg rolls…)

EGG ROLLS:


Ingredients:

– 1 package egg roll wrappers

– 1 thing of regular sausage (I think Jimmy Dean brand tastes the best)

– 1 cabbage

-1 bag shredded carrots or whole carrots that you shred yourself

– Soy Sauce

– 1 can water chestnuts

-1 medium onion

Instructions:

1.  Chop up about 3/4 of your cabbage and coarsely grind in a food processor, or chop on you own.

2.  Take carrots and do the same thing.

3.  Chop onion and chop water chestnuts in small pieces.

4.  Place sausage in a big skillet and brown.  Add onion and then add carrot and cabbage.  Cook about 5 minutes until carrot and cabbage are soft and cooked through.  Then add your water chestnuts and cook another 3 minutes.

5.  Season with soy sauce to your liking.

6.  Place mixture in strainer and allow to drain for about 15 minutes.

7.  Now you’re ready to roll up your egg rolls!

1.  Get out your egg roll wrappers and lay them out diagonally.

2.  Fill the center with 1-2 Tbsp. of mixture.  Roll from the bottom up and then place your finger in water and wet the edges of the egg roll.

3.  Fold up both sides (look at picture above).

4.  And then roll up the rest of the way sealing with water.

Now you’re ready to fry!

– Pour some vegetable oil in a pan and heat on medium high to high heat.

– Then drop your egg rolls in a few at a time.

– Watch them get brown, which won’t take long.  And then as soon as they’re light brown, take them out and lay on a plate with a paper towel.

Add now you’re ready to eat them!  Enjoy!

(I usually serve these recipes with rice and stir fry)

 

(one last note about the egg rolls is: this recipe makes a lot of the mixture.  So, I freeze the left overs, and then it’s super easy to fry up some egg rolls the next time that I want to make some.  It freezes really well.)