Another Full Meal! You know you've been waiting for it!!!
Appetizer:
Chicken Tortilla Soup
Ingredients:
2 1/2 teaspoons vegetable oil
6 (6 inch) corn tortillas, cut into 1/2 inch strips
3 cups chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
2 skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup salsa
1/2 cup chopped fresh cilantro
Preparation:
Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
Main Dish: Really Easy!!
Salsa Chicken
Ingredients:
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Preparation:
Preheat oven to 375 degrees F (190 degrees C)
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Drink: To be served with Main Dish
Pomegranate Margarita
Ingredients:
1 cup tequila
1 cup triple sec
1/4 cup confectioners' sugar
4 cups ice
1 cup pomegranate juice
1 cup fresh lime juice
Preparation:
Pour the tequila and triple sec into a pitcher. Sprinkle in the confectioners' sugar, and stir to dissolve. Add the ice, and pour in the pomegranate juice and lime juice. Stir to mix, then serve. You can add more tequila to taste.
*Chibi's note: You can blend it instead of stirring, if you'd like.
Dessert:
Southern Shortcake
Ingredients:
2 quarts fresh strawberries, sliced
1/4 cup sugar
1/2 cup shortening
2 1/2 cups self-rising flour*
1 egg
1 cup buttermilk
Whipped cream
Preparation:
Combine the strawberries and sugar; set aside. In a large bowl, cut shortening into flour until crumbly. In a small bowl, beat egg; add buttermilk. Stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead three to four times. Roll out to 1/2-in. thickness; cut with a 3-in. round biscuit cutter. Place on a lightly greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned; cool slightly.
Split biscuits lengthwise; place the bottom halves on serving plates. Top with about 1/3 cup strawberries and whipped cream. Replace biscuit tops; spoon about 1/3 cup strawberries and more whipped cream on top. Serve immediately.