Mexican Chicken Noodle Soup

All the soups!

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Mexican Chicken Noodle Soup

  • 1 tbsp olive oil
  • 1/2 white onion, diced
  • 1/4 cup celery, diced
  • 1/2 cup carrot, diced
  • 3 garlic cloves, minced
  • 1/2 jalapeño, diced
  • 1 large chicken breast
  • 32 oz chicken stock
  • 1 14 oz can roasted tomatoes
  • 1 cup angel hair pasta broken into small pieces
  • 1/4 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • a few pinches of salt, to taste
  • 1/2 tsp ground black pepper
  • 1 lime, juiced
  • a little cilantro

Heat the olive oil over medium heat and add the onion, carrot and celery.

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Cook until the onion becomes translucent.  Add the garlic and jalapeño and cook for another minute.

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Dump in the roasted tomatoes, chicken stock, and chicken breast and bring it to a boil.

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When the chicken is cooked through, lower the heat to low, remove the chicken and shred it.

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Spicy Beer and Lime Chicken Enchiladas

Enchiladas for dinner, because who doesn’t love them?!  Based on THIS recipe:  http://www.howsweeteats.com/2013/12/spicy-beer-braised-lime-chicken-enchiladas/

Spicy Beer and Lime Chicken Enchiladas

  • 1 1/2 lb boneless skinless chicken breasts
  • the zest of one lime
  • 1 tsp sugar
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 8 oz of beer (I used Corona)
  • 1 jalapeño pepper, diced
  • the juice of one lime
  • 8 oz monterey jack cheese, shredded
  • flour tortillas (I used 9, but depends on the size of them, I suppose)

Let’s start with the rub.  Zest the shit outta a lime into a bowl:

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Add the sugar, cumin, paprika, chili powder, garlic powder, salt and pepper.

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Heat a skillet or something (I used my Dutch oven because duh its the greatest most versatile thing in the kitchen) with the olive oil over medium high heat.  While that’s heating up, mix together your rub and smother those chicken breasts.  I mean, COVER them with the entirety of the contents of the bowl.  Add to the skillet.

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Brown them on both sides, a few minutes per side.

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Dinner Lab – Tour de France

In my first Dinner Lab event in awhile, I saw an all-French menu and had to go.  Chef Jacques Richard lived and cooked in France until moving to Austin and is now a chef at Whole Foods.  His menu is a tour around the different regions of France, with each course representing a different place.

Course 1:  Gironde, Atlantique Ocean.  Baked stuffed mussels, ham, butter, pastis, bread crumbs

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The mussels were really tiny, but the clam itself was nice and light, and they didn’t dry out in the oven, either.  Not sure if it was just a garnish or not (most of the snobs around didn’t eat it), but the sautéed spinach was also delicious.

Course 2:  Lyon.  Lyonnaise Salad, red wine dressing, Lardons, croutons, poached eggs

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The problem with an event like Dinner Lab, where a chef is serving 50 or more people without a real kitchen, things have to be cooked in advance and they have to sit around.  Poached eggs are just not going to be good if they sit around.  The egg had to have been quail or some other small bird, so it was small, and was overcooked, rubbery, and the yolk was so small none of it was runny.  The intent of the salad was good in theory, had the yolk broken open and combined with the vinegar dressing to coat the salad, but it ended up flopping.

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