New and Improved Chicken Enchilada Soup

I have a few different Chicken enchilada / chicken tortilla, and different chicken soups on here, but I did a few things different yesterday when I made this soup and it was soooo good I had to write down what I did. It's cold, winter and blizzardy weather here, and it always makes me crave soup. Nothing like a warm soup at the end of the day to warm you up. I love garnishing soups like this with a lot of different topping choices, just adds a little something to the soup. Garnish with your favorites and enjoy!

 New and Improved Chicken Enchilada Soup

4 or 5 boneless, skinless chicken breasts
2 cups chicken broth
1 4-oz can diced green chiles

Seasonings: I used salt, pepper, cumin, onion powder, garlic powder,  chili powder, smokey paprika and dried cilantro.

Place these ingredients in a crockpot and sprinkle the seasonings over the chicken. Feel free to use whatever seasonings you have and like for this soup. I never measure my seasonings, I just sprinkle a bit of each. I cooked on high for 3 to 4 hours until the chicken was shreddable. Turn off and set aside.

1 Tbsp olive oil
1 small onion, chopped
1 teaspoon minced garlic

In a soup pot, drizzle the olive oil over the bottom and heat over medium high heat till it starts shimmering slightly. Add the chopped onion and cook until fragrant and slightly translucent (around 5 to 7 minutes). Then add the garlic, and cook another 30 seconds. 

Next, sprinkle more of the seasonings you used to season the chicken over the onion mixture and cook over medium heat for another minute. I didn't measure my seasonings, just used a good sprinkle of each. 

Remove the cooked chicken from your crock pot  and add to your soup pot with onions, shred with 2 forks. Next, strain the broth from your crock pot and add to the soup pot with onions and chicken. 

2 10-oz cans red enchilada sauce, I used mild but you can used medium or hot if desired.
2  14-oz cans hominy, I used 1 white and 1 yellow. Rinsed and drained
1 19-oz can black beans, drained and rinsed
4 oz. cream cheese, softened to room temperature. (I warmed in a bowl in the microwave and mixed with one can of the enchilada sauce to get rid of big lumps.)

Add  all of the ingredients above to the soup pot. If you need more chicken broth to thin out a little, add as needed. I think I added another 2 cups. Taste for seasoning and add more salt , pepper,  and a little sprinkle of chipotle powder if you need it a little more spicy. Bring up to a boil, then turn to medium / medium low heat  and let this simmer for about 20 minutes to let the flavors blend. Prepare the garnishes while you wait.

Garnishes :

Fresh Cilantro, chopped

shredded green cabbage

Sour cream

Grated cheese

Chopped avocado

Tortilla chips

Pepitas

Serve! Let people pick the garnishes they like and enjoy!!

Chicken Piccata

 I love chicken Piccata.. and from my photo you can tell I love Parmesan Cheese!! LOL This recipe is breaded chicken that is fried  in a little olive / avocado oil. Then a sauce made with wine, chicken broth, lemon juice, butter and capers. Served over pasta or zoodles, it's amazing. I love it.  I  took two recipes and made my own. The one I used most you can find Here. Enjoy

Chicken Piccata

FOR THE CHICKEN:

• 1½ lbs boneless skinless chicken breasts (I used 4 pieces and butterflied)
• 3 tablespoons all-purpose flour 
• Salt and freshly ground black pepper

• 2 eggs
• 1/2 cup seasoned Italian bread crumbs 
• 1/2. cup panko crumbs
• ¼ cup extra-virgin olive oil or avocado oil

FOR THE SAUCE:

• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons fresh lemon juice, from 1 lemon
• 3 tablespoons brined capers, drained and rinsed

• 3 tablespoons unsalted butter
• Salt and pepper
• ¼ cup chopped fresh Italian parsley (or 1 Tablespoon Dried parsley)

INSTRUCTIONS:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place cooling rack on top.
2. If your chicken is thick, use a very sharp knife and slice each chicken breast in half horizontally. One at a time, place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even ¼-inch thickness.  
3. To a shallow bowl, add the flour, ¾ teaspoon salt, and ¼ teaspoon pepper; stir with a fork  to combine.  Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs, and the panko crumbs with ¼ teaspoon salt. Using tongs (or your hands), dip each chicken breast first in the flour mixture, then the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly. 
4. Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook until the second side is golden, about 2 minutes more. Transfer the chicken to the prepared baking sheet / cooling rack. Finish frying all the chicken, then  place in the oven while you make the sauce. The chicken should reach a temperature of 160 to 165 --should be done by the time the sauce is.
5. To make the sauce, discard any excess oil from the pan and wipe any burnt crumbs out with a paper towel.  Add the wine and simmer rabidly for a minute. Next, add the stock and lemon juice, continue to simmer, scraping up any brown bits from the bottom of the pan, for about two or three minutes, until reduced to about half. Take off the heat, swirl in the butter, capers, and the parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken from the oven and transfer to plates. Spoon the sauce over top.
6. I like to serve over Zoodles, and top with parmesan cheese. 
7. Enjoy

Steak with Creamy Peppercorn Sauce

 I LOVE steak... a good steak with a good sauce... mushroom & butter sauce... yum.  I tried this creamy Peppercorn sauce last week and it was sooooo good!! Served with cauliflower mash and steamed veggies, it's a good way to start off a new year I think.

Steak with Creamy Peppercorn Sauce

2 or 3 New York Steaks or boneless Rib Eyes (or steak of your choice)

Salt and Pepper ( or a good peppery steak rub)

Worcestershire sauce

1 Tablespoon Olive oil or avocado oil

Sauce: 

1/3 cup Brandy or cognac

3/4 cup Beef Broth / stock

1/2 cup heavy cream

2 - 3 teaspoon coarsely crushed whole black peppercorns

Instructions:

Take steak out of the fridge about 1/2 an hour before you plan to start cooking. I sprinkle Worcestershire sauce on my steaks and then the rub. I do this to both sides then let the steak rest and come up to room temperature. 

Crush the Peppercorns using a plastic bag and rolling pin, mortar and pestle or the side of a sturdy knife.

Steaks: 

Heat oil in a skillet over high heat until smoking. Add the steaks and cook the first side for 2 minutes until its has a great crust, then flip and cook the other side for 2 minutes (for medium rare) I like to check my steak with a thermometer, I usually like my steaks from 130 to 135 degrees. Remember the steak will continue to cook a little out of the pan and will come up a degree or two while resting.

Stack the steaks then use tongs to sear the fat strip along the sides for a minute or two. Transfer to a plate or small baking sheet and cover loosely with foil and let rest while you make the sauce.

Sauce:

Turn the heat down to about Medium-high heat on the skillet you cooked the steak in, then add the Brandy / cognac and simmer rapidly, scraping up the bits from the bottom of the pan. Let this cook and reduce for about a minute. This should cook off the harsh alcohol smell as well, about 1 minute.

Add beef broth, bring to a simmer and let simmer for 2 to 3 minutes or until it is reduced by half. 

Turn the heat to medium low and add the cream and crushed pepper corns, simmer for about 2 minutes until it thickens. Don't let this boil rapidly or it will split. 

Taste the sauce and add salt and pepper to taste if needed.

Transfer steaks to serving plates and spoon the sauce down the center. 

Enjoy!