Mexican Soup

Tony made this Mexican soup, which he adapted from Taste of Home: https://www.tasteofhome.com/recipes/super-fast-mexican-soup/

See notes below for his changes. This was an excellent soup.
 
Prep/Total time: 25 minutes
Serves 4
 
Ingredients
 
2 teaspoons olive oil
1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 tablespoon reduced-sodium taco seasoning
1 cup frozen corn
1 cup salsa [red]
1 carton (32 ounces) reduced-sodium chicken broth
 
Directions
 
In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning.
 
Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
 
Notes:
 
Used 1.5 lbs chicken thighs, lightly salted.
 
Used 1 t chili powder, 1 t Tajin, and 1 t paprika in lieu of the taco seasoning. This was so flavorful!
 
Added minced garlic and some diced celery.
 
Added 1/2 c green salsa and  1 4-oz can diced green chili’s.
 
Added some fresh chopped parsley; and a handful of fresh spinach.
 
Added a couple of small potatoes (about 3/4 lb), diced, microwave until half cooked; then added to the pot.
 
To serve: We added some tortilla chips, crushed, and a dollop of sour cream.
 
Next time:  Will use cilantro instead of parsley. Will add beans and will double the amount of potatoes.
 
Other optional toppings: diced avocado, a fresh squeeze of lime juice, or shredded cheese.

Chicken Liver Mousse

 
Chicken Liver Mousse
 
Makes 1.5 cups
 
Ingredients:
 
12 oz chicken livers, rinsed, patted dry, trimmed, and halved if large
1/4 t table salt
1/4 t pepper
2 T unsalted butter, plus 4 T cut into 4 pieces and chilled
2 sprigs fresh thyme, plus 1/4 t minced
1 shallot, minced
3 T brandy
1/4 c heavy cream

Crostini or crackers 

 
Directions:
 
Pat chicken livers dry with paper towels and sprinkle with salt and pepper. Melt 2 T butter in 12-inch nonstick skillet over medium-high heat. Add livers and thyme sprigs to skillet and cook, without stirring, until livers are lightly browned, about 2 minutes. Flip livers, and shallot, and cook until livers are lightly browned on second side and shallot is just beginning to soften, about 2 minutes. Off heat, add brandy and allow residual heat in skillet to reduce brandy to 1 T, about 1 minute. Discard thyme sprigs.
 
Process live in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. With processor running, add remaining 4 T chilled butter, 1 piece at a time, until incorporated, about 1 minute. Strain liver mixture through fine-mesh strainer into large bowl, pressing on solids to extract as much liver mixture as possible; discard solids.
 
Whip heavy cream in separate large bowl until still peaks form. Fold whipped cream and minced thyme into strained liver mixture until fully incorporated. Season with salt and pepper to taste.
 
Spoon mousse into two 6-ounce ramekins and smooth tops. Press plastic wrap against surface of mousse and refrigerate until completely chilled and set, at least 1 hour or u to 3 days. Bring to room temperature before serving.

Serve with crostini or crackers.

Here's my recipe for crostini:  https://monicacooks.blogspot.com/2024/06/crostini.html
 
My Notes:
 

I made this for a cookbook club in my community. This recipe (adapted) is from the America's Test Kitchen, Boards: Stylish Spreads for Casual Gatherings.

I did not strain the mixture. I made 1 day ahead.

I used Kentucky straight bourbon whiskey, as I did not have brandy on hand.

This could use a clove of minced garlic.
 
Everyone loved this!

Lamb Cassoulet

For a recent Cookbook Club dinner, 17 May 2023, one participant made this delicious hearty cassoulet. This recipe is from the Better Homes and Gardens New Cook Book Limited Edition.
 

Servings: 8
 
Ingredients
 
2 cups dry navy beans
1 pound lean boneless lamb, cut into 1-inch cubes
1 tablespoon cooking oil
1 cup chopped carrots (2 medium)
1/2 cup chopped green sweet pepper
1/2 cup chopped onion (1 medium)
1 tablespoon instant beef bouillon granules
1 tablespoon Worcestershire sauce
2 teaspoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
3 cloves garlic, minced
2 bay leaves
8 ounce skinless, boneless chicken thighs cut into 1-inch pieces
1 14.5 ounce can diced tomatoes, undrained
1/2 teaspoon salt
Salt and black pepper
 
Directions
 
Rinse beans. In a large  Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes.
 
Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Return beans to Dutch oven.
 
Meanwhile, in a large skillet, brown lamb, half at a time, in hot oil; drain fat. Add lamb, carrots sweet pepper, onion, bouillon granules, Worcestershire sauce, dried thyme (if using), garlic, and bay leaves to beans in Dutch oven.
 
Add 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
 
Stir in fresh thyme (if using), chicken, undrained tomatoes and 1/2  teaspoon salt. Return to boiling; reduce heat. Simmer, uncovered, for 30 minutes more. Discard bay leaves. Skim fat.

 
Cooks Notes: Used chicken broth instead of bouillon granules. Probably tastes better if served the next day, but it was still delicious.

Peruvian-Style Chicken w/Green Sauce

I first made this back in 2015 for a rotation group dinner (17 people, 11 April 2015). The dinner theme was Peruvian foods. 

I made Peruvian chicken with a delicious green aji sauce; and a rice/lentil side dish.

I've made this chicken dish many, many times now. I double the green sauce to use for other meals.

Peruvian-Style Roast Chicken with Green Sauce

Recipe from: https://www.onceuponachef.com/recipes/peruvian-style-roast-chicken-with-green-sauce.html

For the Chicken

3 tablespoons extra virgin olive oil
1/4 cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken

Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.

Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.

My notes: 

I used chicken thighs, legs, and a couple of large breasts (cut smaller), 24 pieces. Tony used his grill and followed the directions for roasting. The breasts came out slightly dry, so next time, we’ll stick to legs and thighs. Total cooking time was about 1.5 hours. No resting of the chicken – we dove in and it disappeared quickly.

Green Sauce

  

     

3 jalapeño chili peppers, seeded if desired, roughly chopped

1 cup fresh cilantro leaves
2 cloves garlic, roughly chopped
1/2 cup mayonnaise, best quality such as Hellmann's
1/4 cup sour cream
1 tablespoon fresh lime juice, from one lime
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.

My notes: 

I now double the recipe, but still only use 2 jalapeño chili peppers. I keep some of the seeds for a medium-low heat. I also remove the ribs of the pepper, as that also has some heat. 

I use two bunches of cilantro. 

I use less mayonnaise. 

I add 2 ounces of queso fresco cheese, as it was listed in a similar recipe.

I combine everything into the blender, including the olive oil.  

Adjust the ingredients once blended, as you may want more heat from the seeds.

This sauce is a keeper!! You  can use this sauce with other foods, such as beef, pork, potatoes; and as a dipping sauce with chips or pita bread.

Here are two other recipes from the dinner:

Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina): http://monicacooks.blogspot.com/2015/04/peruvian-potatoes-with-spicy-cream-sauce.html

Peruvian Rice and Lentils (Tacu Tacu): http://monicacooks.blogspot.com/2015/04/peruvian-rice-lentis-tacu-tacu.html

 

Chinese Noodle Chicken Salad

Chinese Noodle Chicken Salad

Serves 20-30
Bon Appétit, June 1994

I’ve been making this recipe for years. If you use the full recipe (rather than half), it does make a very large batch; however, it’s a good amount for large parties.


Salad: 

2 lbs linguini

1/4 C. Sesame oil
2 to 2.5 lbs roasted chicken, skinned, boned, shredded

4 bunches green onions, sliced

2 bunches fresh cilantro, chopped

4 jalapenos, seeded, deveined, minced

1-1/4 lbs snow peas, stringed, thinly sliced lengthwise

Dressing:

3/4 C. low sodium soy sauce

1/4 C. water
1/2 C. Creamy peanut butter
1/2 C. Rice Vinegar
1/2 C. Sesame oil
2 T.  Sugar


Directions:

Combine dressing ingredient in a food process until smooth. Set aside.

Cook linguini until al dente.  Drain, place in a large bowl; cool. Add sesame coat so the linguini doesn’t stick together.

Cook snow peas for one minute. Drain well and cool. [I save the linguini water to blanch the snow peas].

Mix in the chicken, onions, cilantro, jalapenos, and snow peas.

Pour dressing and toss to coat. 

Note: Can be prepared 1 day ahead but add the dressing right before serving.


19 July 2016: I made this again for an office luncheon. I cut the recipe in half (except the dressing) and it was still a very large amount of salad.  Next time I'll make this recipe, I will work around using just 1/4 lb. of linguini.

Chicken Wings with Blue Cheese Dressing

Here's a very easy chicken wing recipe and if you love blue cheese, you'll love the dressing.
My friend Anne brings these tasty wings to my parties so I asked her for her recipe. 

I love the blue cheese dressing!! I made a large batch for a dinner party.

For the wings:

3 T olive oil

3 cloves garlic, pressed

2 t chili powder

1 t garlic powder

salt and pepper to taste

10 wings, separated into individual pieces

 

Preheat the oven to 375 degrees.

 

Combine the olive oil, garlic, chili power, garlic powder, salt and pepper in a large zip lock bag. Add the wings and toss to coat throughout.

 

Bake for 1 hour.

Blue Cheese Dressing:

1 C mayonnaise
1/2 C crumbled blue cheese (3 oz)
1/2 C half and half
2 T sour cream
1 T freshly squeezed lemon juice
1/4 t Worcestershire sauce
1/2 t kosher salt
Freshly ground black pepper

Whisk mayo, 1/4 cup blue cheese, half and half,sour cream, lemon juice, Worcestershire sauce and salt until smooth.  

Gently stir in remaining 1/4 cup of the blue cheese.  

Season with pepper to taste.

Refrigerate until ready to use.

Notes: 

I used a blender for the chicken marinade; marinade in the refrigerator for a few hours or overnight. When cooking I turned the wings half way through.

For the blue cheese dressing, I added extra crumbled blue cheese.

Arroz con Pollo

This is the recipe in my Puerto Rican cookbook Titled: Cocine Conmigo. The first publication was in 1970. It was reissued in San Juan in 1980. The book contains authentic, traditional, Puerto Rican recipes. I like to add chorizo for my distinct taste. Felix Rosario (my father).


1 3-lb Chicken
3 Tbls of salt to rub on chicken
4 Tbls of oil
1 Ounce bacon
2 ounces chopped ham
8 Olives
1 Envelope of Sabor or 1 tomato, 1 green pepper, and one onion
1 Tbsp cappers
1/3 Tbsp oregano
1/2 Cup tomato sauce
Garlic
4 Cups of water
3 1/2 Cups of rice
3 Tbls salt for the rice

Cut the chicken, wash it, and salt it.

Heat the oil and the add ham, bacon. Add the sabor or the veggies, garlic, cappers, oregano, tomato sauce, and 1 cup of water. Add the chicken and cook for 10 minutes stirring it. Increase the heat and add the remainder of the water. Lower the heat, cover the pot and cook for 20 minutes.

Stir the rice and cook for another 15 minutes.

To serve: Adorn with pimientos Morrones. These are the cooked marinated red peppers that come in a jar.

Chicken Chili

Monica J. Pileggi, March 2005


2 lbs boneless, skinless chicken breasts - cut into 1/2" pieces
2 medium sweet red peppers, diced
4 cloves garlic, minced
2 medium onions, chopped
2 T. olive oil
1 T. chili powder
2 t. cumin
1/4 t. cayenne pepper
1 28.5 oz can diced tomatoes, undrained
2 14.5 oz cans fat free chicken broth
3 15.5 ounce can cannelloni beans, drained and rinsed
1 cup salsa
1 10-oz package frozen corn
Salt

In a large pot, sauté the first 4 ingredients in oil over medium heat, until chicken is no longer pink and the vegetables are tender.

Add in chili powder, cumin, and cayenne pepper; stir and cook for 1 minute.

Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.

Add two cans of the beans, salsa, corn, and salt. For the last can of beans, puree in a process and add to the pot (this will thicken the sauce). Cook for another 15-20 minutes on low heat.

Notes:
1. For Weight Watchers: Total of 48 points; 3.55 points per cup. Makes approx 29 1-cup servings.
2. For a hotter flavor, add more chili powder. Any kind of beans can be used.

Moroccan Lemon Chicken with Olives

This is a recipe from my friends Chris and Margaret Hansen, January 2006, which they made for our group rotation dinner.

Yield: 4 servings

1 Medium onion -peeled and quartered
2 Medium garlic cloves, peeled and minced
2-1/2 Lbs chicken, skinned, cut into small pieces
2 T Flour
1 T Olive oil
2-1/2 C water
1/8 t Saffron
1/2 t Ground ginger
1/2 t Ground cumin
1/2 t Paprika
1/4 t Salt
3 T Lemon juice
2 lemon peels grated
1/2 Cups Green olives, pitted and coursely chopped
2 T Minced cilantro
3/4 Cups couscous
Fresh ground black pepper

In a food processor, finely chop onion and garlic. Cut chicken into large portions. Dredge chicken in flour. in a large skillet and heat oil over medium heat. Sauté chicken and onion mixture until mixture has soften, about 10 minutes.

Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Add lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.

While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes.

Spoon chicken over couscous and serve.

Notes: Chris and I added a jar of Trader Joe's Moroccan Tagine Simmering Sauce, however the recipe does not ask for it.

Pollo al Marsala con Peperoni Rossi

Pollo al Marsala con Peperoni Rossi

Chicken Breasts with Marsala and Red Peppers

6 boneless, skinless chicken breasts halves

½ cup flour – for dredging

2 Tbsp. extra-virgin olive oil

Salt and freshly ground pepper

1 red bell pepper, thinly slices length-wise

1 cup Marsala

About ½ cup water

Chopped parsley for garnish

Butterfly the chicken breasts by carefully cutting them open horizontally. Flour on both sides.

In a large pan, brown the chicken breasts in olive oil. Lightly salt and pepper each side. Remove chicken breasts, and set aside.

Add sliced red peppers to the pan and sauté on high heat 2-3 minutes until lightly browned. Return chicken to pan and add Marsala and water.

Cover the pan and cook until juices run clear, not pink, when chicken is pierced with a fork (6-8 minutes). Serve garnished with chopped parsley.

 

Basque Chicken

4 each chicken thighs and legs

3 T. olive oil

1/2 t. dried thyme

1/2 t. dried oregano

1 large clove garlic, chopped

2 shallots, chopped
3 tomatoes, sliced
1 C. chicken broth
Salt and freshly ground pepper
1/2 C. Spanish green olives
1/2 C. black olives

Skin the chicken and trim off any excess fat.

Heat the oil in a large sauté pan over medium heat. Stir in the thyme and oregano and add the chicken. Sauté, turning the pieces as they become golden, 3-4 minutes on each side.

Add the shallots and tomatoes and stir until soft, 2-3 minutes. Pour in 1/2 cup of the stock and bring to a boil. Deglaze the pan by stirring to dislodge any browned bits. Season to taste with salt and pepper.

Add the green and black olives, reduce the heat to low, cover and simmer gently for 30 minutes.

Stir the sauce and then pour in the remaining 1/2-cup of stock. Simmer until the chicken is tender, about 15 minutes.

Transfer the chicken to a warmed platter with the sauce and serve.

Serves 4

Chicken Liver Terrine

This is a recipe from my Mom, Dorothy Rosario. It takes a little time to put together, but it's a delicious terrine. Serve it with an apricot chutney (found here on my blog) and crusty slices of bread.


Ingredients:

1 lb fresh chicken livers, cleaned
1/2 c. port wine
1/2 t. dried thyme
4 bay leaves
1 lb. sausage meat (ground pork; or a combination of pork and veal)
1 slice bread
Enough milk to soak the bread
1 egg
1.2 c. dry white wine
1 large clove garlic, finely chopped
Freshly ground pepper
1 slice ham, thick cut, about 5.5 ounces
1/2 medium onion, finely chopped
Pistachio nuts - a handful, chopped
1/2 lb. thin slices of bacon (pound them if they are too thick)

Marinade the chicken livers with the port, thyme, and 2 bay leaves (crumbled) in a bowl. Refrigerate for 2 hours.

Reserve 1/4 of the chicken livers. Place the rest through a food processor with the ham and coarsely chop.

Chop the onion and garlic.

In a large bowl, add the ground pork, the liver/ham mixture, bread, wine, garlic, pepper, pistachio nuts, and onions. Mix with a large spoon.

Line the bottom and sides of a terrine dish, meatloaf pan or 7" square pan with the bacon.


Add 1/2 of the meat mixture into the pan.

Layer the middle with the reserved livers (coarsely chopped). Top with slices of bacon and the two bay leaves.


Cover the pan with tin foil or with lid. Place in a pan of hot water 1/2 way up the sides and bake at 375 degrees for 1.5 hours, or until the center reads 150 degrees.

When out of the oven, place a weight* on top of the terrine and pour off the excess juice. Cool, keep covered, and refrigerate overnight. Three to five days is much better.


*For the weight (I use a curved terrine), I wrap in tinfoil a cardboard piece, lay it on top of the terrine, and weigh down with soup cans. This is weighed down overnight.

To Serve: I used French bread and toasted them, which were lightly brushed with olive oil. Serve with my apricot chutney recipe.

Chicken Salad Finger Sandwiches

2 12.5-oz. cans chicken meat, white breast, drained
2-3 T. Mayonnaise
1 t. mustard
2 t. bluecheese dressing
Chopped green onion
2 T. red onion, chopped
1 t. fresh tarragon, chopped
2 t. fresh parsley, chopped
1/4 cup sliced almonds
Salt and pepper to taste
Baby greens
Whole wheat bread slices

Combine all ingredients. Prepare sandwiches topping with the baby greens; cut into 4's on the diagonal. Makes approx. 10 sandwiches or 40 finger sandwiches. Serves 8-10.

Note: The measurements for the mayonnaise, mustard, and bluecheese dressing are approximates since I made a large batch. Add slowly until you get the consistancy you'd like.

Chicken Wings, Asian Style

There are many wing recipes. This is mine.

4 T soy sauce
6 T dry sherry
1.5 T sugar
2 minced garlic cloves
3 t. ginger
2 1/2 t. sesame seeds
3 T sesame oil
1/2 teaspoon pepper
A few dashes of hot sauce, depending on how hot you like it
3 pounds wings, trimmed and separated

Mix all ingredients in a bowl, ensuring the sugar has dissolved. Add the wings and coat well. Place in a 9x13 glass container. Marinade overnight (or at least 3 hours) turning on occasion to coat the wings.

Bring to room temperature 1 hour before broiling. Place the wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes.

Serves 10-12

Note: I like to line the baking pans with tin foil for easy cleanup.

Chicken Liver Pate

1/8 lb. butter
1 lb. cleaned chicken livers
4 large cloves of garlic
Pinch of thyme
Ground pepper
1/2 small onion, chopped
Splash of Brandy

1. Cook onions in butter until clear. Add the liver, crushed garlic, and thyme. Cook livers only until pink in the middle.
2. Place in blender, small amounts at a time, and process until smooth. Add more melted butter if too mealy.
3. Place in a bowl and cover with melted butter. Refrigerate overnight.
4. Serve lump or large slice on a bed of lettuce. Garnish with pickles and/or sliced tomatoes, and toast.