Tag: recipes

Mexican Meatball Soup

Mexican Meatball Soup

by Pam on October 28, 2012

Wow.  I absolutely LOVED this soup that I found on Bev Cooks[1]!  The meatballs were tender, flavorful, and juicy while the soup was spicy and delicious.  I loved the creamy bits of avocado in each bite along with the salty cotija cheese.  I had the leftovers for lunch for two days and it just seemed to get better and better.  My kids were disappointed that they couldn’t eat it because it turned out much spicier than I thought it would be so maybe next time I will add only one chipotle pepper for them – they did try the meatballs and liked them a lot!  My husband and I both really loved the spiciness and thought this soup was amazing.

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa[2] and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.

Print[3]



Mexican Meatball Soup




Yield: 8

Prep Time: 15 min.

Cook Time: 30 min.

Total Time: 45 min.



Ingredients:

1 lb lean ground turkey
2 green onions, chopped finely
2 tbsp fresh cilantro, chopped
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
1/2 tsp coriander
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
2 crisp corn tostada shells, pulsed in a food processor until crumbled
2 cups fresh salsa (see link above for recipe)
2 chipotle peppers, in their adobo sauce
2 tbsp tomato paste
1 quart chicken stock
1 avocado, diced
Cotija cheese, crumbled, for garnish

Directions:

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bev Cooks

References

  1. ^ Bev Cooks (bevcooks.com)
  2. ^ salsa (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Halloween Fun ~ Dracula?s Dentures

Halloween Fun ~ Dracula’s Dentures

by Pam on October 25, 2012

I recently made a fun and festive dinner for my kids in celebration of Halloween.  I made Hot Dog Mummies[1] for dinner alongside the Creepy Smiles[2] and Carrot Fingers[3] – needless to say, this meal was a huge hit with my kids.  For dessert, I made these Dracula’s Dentures that I found on The Girl who Ate Everything[4]. I think these cookies are best when made to order so the marshmallows and cookies don’t get stale. Both of my kids were delighted with the dessert and said they tasted AMAZING!

Make the chocolate chip cookies[5] – see recipe here[6].

Once the cookies have cooled, cut them in half.  Spread a bit of red frosting on the bottom of both cookie halves.  Place the mini marshmallows around the front of the bottom cookie.

Carefully place the top cookie half on top of the marshmallows.  Carefully insert the almond slivers in between teeth for fangs.  Serve immediately.  Enjoy.

Print[7]



Dracula’s Dentures




Prep Time: 30 min (including making cookies)

Total Time: 40 min.



Ingredients:

Chocolate chip cookies (see recipe link above)
Red frosting
Mini marshmallows
Almond slivers

Directions:

Make the chocolate chip cookies – see recipe here.

Once the cookies have cooled, cut them in half. Spread a bit of red frosting on the bottom of both cookie halves. Place the mini marshmallows around the front of the bottom cookie.

Carefully place the top cookie half on top of the marshmallows. Carefully insert the almond slivers in between teeth for fangs. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Girl Who Ate Everything

References

  1. ^ Hot Dog Mummies (www.gordon-ramsay-recipe.com)
  2. ^ Creepy Smiles (www.gordon-ramsay-recipe.com)
  3. ^ Carrot Fingers (www.gordon-ramsay-recipe.com)
  4. ^ The Girl who Ate Everything (www.the-girl-who-ate-everything.com)
  5. ^ chocolate chip cookies (www.gordon-ramsay-recipe.com)
  6. ^ here (www.gordon-ramsay-recipe.com)
  7. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Halloween Fun ~ Hot Dog Mummies

Halloween Fun ~ Hot Dog Mummies

by Pam on October 24, 2012

I served these hot dog mummies along with the creepy smiles[1] and carrot fingers[2] as a fun Halloween inspired dinner for my kids.  Needless to say, this meal was a HUGE hit and both of my kids gobbled up every last bite of their dinners with no complaints!  This is a super fun, tasty, and festive dinner to make for your kids and they will think you are super COOL!!!  Stay tuned for the spooky and mouth watering dessert I served with this dinner.

Preheat the oven to 350 degrees.

Separate the dough from it’s container and form into squares (two triangles together).  Pinch the seams closed.  Cut 8 even strips lengthwise with a pizza cutter.  Starting at one end of the hot dog, wrap 4 strips around each hot dog, leaving a 1/2 an inch of the hot dog uncovered at the top for the mummy head. Place onto a baking sheet.

Place into the oven and bake for 10 minutes; turn the mummies over and cook for another 7 minutes, or until golden brown.  Remove from the oven and let them cool for a few minutes.  Add dots of mustard for eyes.  Serve with ketchup.  Enjoy!

Print[3]



Halloween Fun ~ Hot Dog Mummies




Yield: 4

Prep Time: 10 min.

Cook Time: 17 min.

Total Time: 27 min.



Ingredients:

4 hot dogs
4 crescent rolls (there will be extra)
Mustard

Directions:

Preheat the oven to 350 degrees.

Separate the dough from it’s container and form into squares (two triangles together). Pinch the seams closed. Cut 8 even strips lengthwise with a pizza cutter. Starting at one end of the hot dog, wrap 4 strips around each hot dog, leaving a 1/2 an inch of the hot dog uncovered at the top for the mummy head. Place onto a baking sheet.

Place into the oven and bake for 10 minutes; turn the mummies over and cook for another 7 minutes, or until golden brown. Remove from the oven and let them cool for a few minutes. Add dots of mustard for eyes. Serve with ketchup. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ creepy smiles (www.gordon-ramsay-recipe.com)
  2. ^ carrot fingers (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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