Marry Me Chicken Soup

Photo credit to Insanely
Good Recipes

Another favorite being added to the list for 2024! This soup was fan-freakin-tastic.

What I did:

• I actually measured everything out. I didn't eye ball anything and the seasoning was spot on

What I didn't do:

• I don't care for sundried tomatoes, so I swapped those out for fire roasted diced tomatoes.
• Didn't add the spinach because cooked spinach is icky
• Forgot to add the lemon juice in the end, and I still loved the recipe so unsure it was necessary. 
• Instead of adding the parmesan cheese to the soup, I added it on top of my bowl. 

Bottom line, if you're looking for an easy, creamy soup for the winter, this is the soup for you. 

Marry Me Chicken Soup

Recipe from Insanely Good Recipes

Serves 4

• 4 boneless, skinless chicken thighs (or chicken breasts)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional for a bit of heat)
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup sun-dried tomatoes (drained and chopped)
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste
• 1 cup baby spinach
• 1/4 cup fresh parsley, chopped (for garnish)
• Juice of half a lemon

Season the chicken with salt and pepper on both sides. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chicken thighs (or breasts) and sear for about 5 minutes per side until browned. Remove from the pot and set aside.

In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the garlic, thyme, oregano, and red pepper flakes. Cook for another minute until fragrant.

Pour in the chicken broth and add the chopped sun-dried tomatoes. Stir well to combine. Return the chicken to the pot, cover, and let it simmer for about 20-25 minutes until the chicken is fully cooked and tender.

Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.

Stir in the heavy cream, grated Parmesan cheese, rosemary, and basil. Let it simmer for 5-10 minutes, allowing the flavors to meld. Add the baby spinach and stir until wilted.

Squeeze in the lemon juice for a fresh burst of flavor. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if needed.

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread for dipping. Enjoy!

Sabrina's Carne Picada

Carna picada was a staple in the house when I lived with a Mexican family in Guadalajara in 1990. It
was my favorite meal she made. We ate it mostly with rice, then used the rest as leftovers in tacos the following days. I always knew it was picada day because you could smell it from down the street. 

Photo from Dinner
Then Dessert

It's a surprisingly easy recipe to make that results in mouthwatering flavors. The ingredients for this recipe most have in their home. You may have to actually buy the beef, but the rest we all usually have in the pantry. 

I've made carne picada before and claimed it a favorite. The one I made from Hola Jalapeno is still my favorite. 

This recipe was delicious though. My only "complaint" and I say that mildly, is that the chili powder is too strong of a flavor. I love chili powder, but like it to be just a hint and not a main flavor. It didn't stop me from eating this and loving it though. 

Sabrina's Carne Picada

Recipe from Dinner then Dessert

Serves 6

• 3 pounds bottom round roast
• 1/4 cup flour
• 2 tablespoons chili powder
• 1 tablespoon kosher salt
• 2 teaspoons coarse ground black pepper
• 1 teaspoon cumin
• 29 ounces diced tomatoes
• 4 ounces diced green chilies
• 1 teaspoon sugar

Cut the beef roast into 1/2-inch cubes.

Mix the flour, chili powder, salt, black pepper, and cumin. Toss the meat with the flour and spice mixture.

Add vegetable oil to a large dutch oven on high heat. Add the beef in batches and brown, about 4-5 minutes per batch.

Add tomatoes, green chilis, and sugar to the pot with the beef. Stir to mix, cover and simmer on low heat for 90 minutes.

Serve in tacos, burritos, or over rice in burrito bowls.

Easy Banana Chocolate Chip Muffins

I've been on a bit of a banana kick lately. Once I discovered I could eat bananas while having the big D, they just have to be more green than ripe, I was all in with bananas. Which is weird, because prior to being diagnosed with the Big D I wasn't a banana person. 

The problem with bananas that at a certain point they become too ripe and thus too much sugar in them. So instead of tossing them, I try to make some low carb muffins or something. Still sugar, but in my brain less banana per muffin I guess. 

So this recipe made a good muffin. I swapped chocolate chips out for sugar free chips and sugar alternative. While this recipe still uses flour, I thought swapping out the other sugars will make them at least a little healthier. 

Easy Banana Chocolate Chip Muffins

Recipe from Insanely Good Recipes

Makes 12

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large ripe bananas, mashed
• 3/4 cup granulated sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/2 tsp vanilla extract
• 3/4 cup chocolate chips

Preheat the oven to 350 degrees Fahrenheit and grease the muffin tins with cooking spray.

Whisk the flour, baking soda, baking powder, and salt in a medium mixing bowl. Then, set it aside.

Mix the mashed bananas, sugar, egg, butter, and vanilla in a separate bowl until just combined. Do not over-mix.

Slowly incorporate the dry ingredients using a spatula until combined. Fold in the chocolate chips.

Pour the batter into a prepared muffin tin until each muffin is 3/4 full.

Bake them in the oven for 25 to 30 minutes, or until a toothpick comes out clean.

Transfer them to a wire rack to cool for at least 10 minutes. Enjoy!

Beef Taquitos

Beef taquitos are not something I eat very much of. I mean, they're just small tacos rolled up and then fried. I'm surprised I haven't eaten them more. 

These are super easy to make and ever so delicious. I baked mine in the oven, but next time I'm doing it in the air fryer.

Beef Taquitos

Recipe from Two Peas and Their Pod

Serves 6

• 1/2 tablespoon avocado oil or olive oil
• 1/4 medium onion, diced
• 1 pound ground beef
• Taco Seasoning use the entire recipe of our homemade taco seasoning*
• 1/4 cup water
• 20 corn tortillas
• 1 1/2 cups shredded Mexican blend cheese or cheddar cheese
• Oil, if you are frying the taquitos
• Toppings: shredded lettuce, diced tomatoes, sour cream, salsa, and guacamole
• beef

In a large skillet, heat the oil over medium high heat. Add the onion and cook until tender, about 3 minutes. Add the ground beef and brown for about 5 minutes, breaking up the meat into small pieces using a wooden spoon. Cook until meat is no longer pink. Drain off any excess grease.

Add the taco seasoning and water; stir to combine. Simmer until thickened, about 3 minutes. Remove from heat and drain off any excess liquid. Set aside.

Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute, flipping halfway through, or until tortillas are pliable. Remove from the microwave and keep covered while you assemble the taquitos.

Lay out one tortilla at a time on a flat surface. Place a heaping tablespoon of ground beef in the center of the tortillas. Top with about a tablespoon of shredded cheese. Tightly roll up each tortilla tightly. You can use toothpicks to make sure they stay securely rolled up. Continue assembling taquitos.

To bake the taquitos: Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Place the taquitos in a single layer on the pan, seam side down, making sure they are not touching. Spray the tops of the taquitos with cooking oil or brush with avocado oil. Bake for 15-20minutes or until crispy and golden brown.

To fry the taquitos: Pour the oil into the bottom of a deep skillet, about 2-inches deep. Heat over medium-high heat until the oil is shimmering hot, it should be at 350 degrees F. Once hot, add 3 to 4 taquitos, seam side down, and fry until crisp and golden brown, about 3 to 5 minutes. Use tongs to rotate the taquitos during cooking to make sure they get crisp on all sides.

To use the air fryer: Preheat air fryer to 400 degreesF. Place the taquitos in a single layer in the basket, seam side down. You will have to cook in batches. Spray the taquitos with cooking spray, air fry for 5 minutes, flip and spray again, then air fry for 2 more minutes or until crispy. Transfer to a plate and repeat with remaining taquitos.

Transfer to a baking sheet or tray that has been lined with paper towels. Repeat with remaining taquitos, adjusting the temperature of the oil, if necessary.

If you used toothpicks, remove, and serve with desired toppings.

Hoisin Chicken with Cucumber Salad

I like hoisin. I like chicken. And I like all these ingredients. Oddly, I didn't like them together. 

The jalapeno overpowered the rest of the flavors. I'd only add one jalapenos

The cucumber salad on the side was the winner for me in this recipe. I'll be making that again.

Hoisin Chicken with Cucumber Salad

Recipe from Food Network

Serves 4

For the Chicken:

• 3/4 c hoisin sauce
• 3 scallions, coarsely chopped
• 5 cloves garlic
• 1 2 -inch piece fresh ginger, sliced
• 1 jalapeno pepper, stemmed and halved (remove seeds for less heat)
• Zest and juice of 2 limes, plus lime wedges for garnish
• 2 T rice vinegar
• Kosher salt and freshly ground pepper
• 2 pounds skin-on chicken thighs and drumsticks (separate pieces)

For the Salad:

• 1/2 c rice vinegar
• 2 T sugar
• Kosher salt
• 1 seedless cucumber, thinly sliced
• 1/2 red onion, thinly sliced

Prepare the chicken: Preheat a grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.

Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.

Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. Serve with the cucumber salad and lime wedges.