Category: Main Dishes

Description
A bright coconut chicken soup with rice noodles, spinach, peas, curry, and lime.

Ingredients

• 4 cups water
• 3 cups fresh spinach leaves
• 1/2 pound snow peas, trimmed and cut
• 1 package pad thai rice noodles
• 1 tablespoon canola oil
• 1/4 cup thinly sliced shallots
• 2 teaspoons red curry paste
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 can light coconut milk
• 2 1/2 cups shredded cooked chicken breast
• 1/2 cup chopped shallots
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1/2 cup cilantro leaves
• 1/4 teaspoon crushed red pepper
• Lime wedges

Instructions

1. Boil the water in a large saucepan.
2. Cook the spinach and snow peas briefly, remove them, then cook the noodles and drain.
3. Heat the oil in the pan and saute the sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic for 1 minute.
4. Add the chicken broth and bring to a boil.
5. Stir in the coconut milk and simmer 5 minutes.
6. Add the chicken, chopped shallots, sugar, and fish sauce and cook 2 minutes more.
7. Pour the soup over the noodles and vegetables.
8. Finish with cilantro, crushed red pepper, and lime wedges.

Description
A pantry-friendly tortilla soup with chicken, beans, corn, Rotel, and taco-style seasoning.

Ingredients

• 2 teaspoons minced cilantro
• 1 cup finely chopped onion
• 1 can pinto beans
• 1 can corn
• 1 can Rotel
• 1 packet taco seasoning
• 1 packet ranch mix
• 1 1/2 quarts chicken broth
• Chicken breast
• Olive oil
• 1 1/2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions

1. Cook the chicken breast and shred or dice it.
2. Saute the onion in a little olive oil until softened.
3. Add the broth, chicken, beans, corn, Rotel, taco seasoning, ranch mix, cumin, chili powder, garlic powder, salt, and cilantro.
4. Simmer until the flavors come together and everything is hot.
5. Serve with tortilla strips or chips if desired.

Description
A quick shrimp dinner with broccoli and a sweet-savory stir-fry sauce.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds shrimp, peeled and deveined
• 24 ounces broccoli florets
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced
• For the sauce: soy sauce, oyster sauce, rice wine vinegar, brown sugar, and fresh ginger

Instructions

1. Whisk the sauce ingredients together.
2. Heat the oil in a large skillet or wok.
3. Cook the broccoli until crisp-tender.
4. Add the shrimp and cook until almost done.
5. Pour in the sauce and cook just until the shrimp are fully cooked and the sauce coats everything.
6. Top with sesame seeds and green onion before serving.

Notes

• The source file cut off before the exact sauce quantities, so this recipe should be reviewed before publishing.

Description
Pan-fried tuna patties with onion, cracker crumbs, and lemon.

Ingredients

• 2 cans tuna
• Crackers, crushed into crumbs
• 1/2 yellow onion, finely diced
• 1 egg
• Lemon juice
• Salt and pepper
• Butter for the pan

Instructions

1. Drain the tuna.
2. Mix the tuna with the onion, cracker crumbs, egg, a little lemon juice, salt, and pepper.
3. Form into 3 patties.
4. Cook over medium heat in a little butter until golden brown on both sides.
5. Finish with an extra squeeze of lemon juice and serve.

Description
Simple fish tacos with a pineapple-tomato salsa and cayenne mayo.

Ingredients

• Halibut or cod
• Flour tortillas
• Lemon
• Lime
• Tomatoes
• Pineapple
• Red onion
• Cayenne pepper
• Mayonnaise
• Salt

Instructions

1. Dice the tomato, pineapple, and red onion and toss with lime juice and salt to make the salsa.
2. Mix mayonnaise with cayenne to taste.
3. Cook the fish in a skillet with a little cayenne.
4. Spread the tortillas with the cayenne mayo.
5. Add the fish and top with salsa.
6. Squeeze lemon over the tacos before serving.

Description
Homemade French onion soup built on a simple bone broth and topped with bread and cheese.

Ingredients

• For the broth: 1 pound bones, 1 yellow onion, 2 carrots, 2 celery stalks, 2 tablespoons apple cider vinegar, 1/2 bunch parsley, 4 cloves garlic, 2 teaspoons black pepper, 6 cups water, and 1 tablespoon kosher salt
• For the soup: 4 tablespoons butter, 3 large onions thinly sliced, 1 teaspoon kosher salt, 2 tablespoons soy sauce, 1 teaspoon black pepper, 4 slices French bread, 4 slices provolone cheese, and 1 cup grated Swiss cheese

Instructions

1. Simmer all broth ingredients together 2 to 4 hours, then strain and season to taste.
2. For the soup, melt the butter in a large pot and cook the sliced onions with the salt until soft and caramelized, 15 to 25 minutes.
3. Add the broth, soy sauce, and black pepper and simmer about 30 minutes.
4. Ladle into oven-safe bowls, top with bread and cheese, and broil until melted and browned if desired.

Description
A smoky chicken soup with chipotles, tomatoes, beans, and corn.

Ingredients

• 4 large boneless skinless chicken breasts
• 1/2 medium onion, chopped
• 3 celery stalks, chopped small
• 1 can black beans, drained
• 1 can corn, drained
• 1 can diced tomatoes with juices
• 3 cloves garlic, minced
• 2 chipotle chiles, chopped, plus 1 tablespoon adobo sauce
• 1 teaspoon chili powder
• 4 cups chicken or vegetable broth
• Salt and pepper, to taste
• Cilantro, lime wedges, tortilla strips, and sour cream or Greek yogurt for serving

Instructions

1. Cook the chicken and shred or dice it.
2. Saute the onion and celery until softened.
3. Add the garlic and chipotles and cook briefly.
4. Add the broth, tomatoes, beans, corn, chili powder, and chicken.
5. Simmer until the flavors come together.
6. Season with salt and pepper and serve with your choice of garnishes.

Description
A long-simmered gumbo with shredded chicken, shrimp, sausage, and a dark roux.

Ingredients

• 2 small bell peppers, diced
• 1 head celery, chopped
• 2 medium onions, diced
• 1 bunch green onions, chopped
• 5 small chicken breasts, boiled and shredded
• 1.5 pounds shrimp
• 1 smoked sausage, sliced
• 1 cup oil
• 1 cup flour
• 12 cups chicken broth
• Creole seasoning
• Cooked rice for serving

Instructions

1. Heat the chicken broth in a large stockpot.
2. In a separate saucepan, cook the oil and flour over medium heat to make a dark brown roux.
3. Add the diced vegetables to the roux and cook until softened.
4. Stir the roux mixture into the hot broth.
5. Add the chicken, shrimp, sausage, and Creole seasoning.
6. Simmer 5 to 7 hours.
7. Cool and refrigerate overnight if desired.
8. Reheat gently the next day and serve over rice.

Description
A hearty beef and vegetable soup with potatoes, peppers, and tomato broth.

Ingredients

• 2 1/2 pounds ground chuck
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 3 cups beef stock or broth, plus more as needed
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 carrots, sliced
• 5 red potatoes, cut into chunks
• 3 tablespoons tomato paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons dried parsley
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne

Instructions

1. Brown the beef with the onion, celery, and garlic in a large pot over medium-high heat.
2. Drain off excess fat.
3. Add the remaining ingredients and stir to combine.
4. Bring to a boil, then reduce the heat, cover, and simmer 15 to 20 minutes until the potatoes are tender.
5. Add more broth or hot water if you want a looser soup.
6. Taste and adjust the seasoning before serving.

Description
Lime-marinated chicken finished with a fresh avocado, tomato, and jalapeno salsa.

Ingredients

• 4 boneless skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon lime zest
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 jalapeno, finely chopped
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice for the salsa
• 1 tablespoon olive oil for the salsa

Instructions

1. Whisk together the olive oil, lime juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
2. Coat the chicken in the marinade and refrigerate at least 30 minutes and up to 4 hours.
3. Preheat the oven to 400 degrees F and lightly grease a baking dish.
4. Bake the chicken 20 to 25 minutes until cooked through.
5. Meanwhile combine the avocados, tomatoes, red onion, jalapeno, and cilantro.
6. Whisk together the lime juice, olive oil, salt, and pepper and toss with the avocado mixture.
7. Let the chicken rest briefly, then serve with the avocado salsa spooned over the top.