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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One-Pot Cheesy Chicken Pasta

Dutch ovens are probably my favorite cooking vessel.  You can do pretty much anything in them.  My mom recently bought me this giant Le Creuset pot and I want to marry it.  For real.

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Isn’t she gorgeous?! (THANKS MOM)

We’re going to do everything involved for this dish in this beautiful piece of cast-iron wonderfulness.  Although i guess you could cook the pasta in a different pot but I’m feeling lazy about cleaning and ONE POT YOU GUYS.

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One-Pot Cheesy Chicken Pasta

  • 1 box bowtie pasta
  • olive oil
  • 2-3 chicken breasts (sliced or diced)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup white wine (or chicken/vegetable stock)
  • 2 cans whole tomatoes (or you can use marinara sauce for a faster result)
  • 1 tbs dried parsley
  • 1 tbs dried oregano
  • red pepper flakes
  • 1 pinch sugar
  • salt and pepper to taste
  • 1/3 cup sour cream
  • 1/3 cup ricotta cheese
  • 1 cup mozzarella cheese
  • grated parmesan
  • basil (I forgot to buy this)
  • mushrooms (forgot to buy these too, womp womp)

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Orecchiette with Sausage, Corn, Jalapeño and Asparagus

I get this wonderful magazine called Martha Stewart Living every month (a. thanks, Jamie and b. sorry, Mom) and besides oogling at the ridiculous and supposedly “do-it-yourself” crafts that only housewives have the time for, I like to look at the food.  This is loosely based off of a recipe from Martha from the June 2013 issue.  I added mushrooms and asparagus because why not?

Orecchiette with Sausage, Corn, Jalapeño and Asparagus

  • salt and pepper
  • orecchiette
  • hot Italian sausage
  • butter
  • jalapeño
  • mushrooms (I used oyster mushrooms)
  • asparagus
  • FRESH corn kernals (aka cut them off the cob)
  • sour cream
  • cilantro

Start by browning your sausage in a dutch oven.  You want the uncooked stuff and remove it from the casing.  Unfortunately the market I went to didn’t have any uncooked Italian sausages so I got stuck with the already cooked and let’s be real:  I’m too lazy to go to a SECOND grocery store so it is what it is.  I’m just heating it up here.

Sausage!

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