Dinners, food, Recipes, soup, Uncategorized

30 Minute Amazing Pozole…Delicious!

People. You need to try this soup. The cold weather hasn’t left us completely so I must strongly encourage you to make this because you won’t regret it! I found a recipe on Pinterest and tweaked it to make a quick, delicious Pozole that tastes like it was simmering for hours. Please try it, and use up your leftover carnitas! (Or shredded chicken!)20200404_134401

Isn’t it gorgeous? Okay, enough chatting,  here is the recipe:

30 Minute Amazing Pozole

2 T canola or vegetable oil

2 T flour

1/2 small yellow onion,  chopped small dice

1/2 T Chili powder (more if you like it spicy)

1/2 can tomato paste (if you don’t have it, sub in marinara or tomato sauce!)

1/2 tsp cumin

1/2 tsp garlic powder

1/4 tsp cayenne powder (if you really like heat, I did not use it)

1 tsp salt

2 cups water

3 cups chicken broth (I use water and chicken bouillon)

15 oz can hominy

2 cups leftover carnitas (shredded pork or use shredded chicken)

1 lime

Handful of cilantro

Cacique queso fresca or Cotija cheese

Directions:

In a soup pot, heat oil over medium high heat and add your diced onions. Sauté until soft and translucent.  Add a pinch of salt. Add the flour with the chili powder and saute for a couple more minutes continuously stirring.

Add the 2 cups of water, tomato paste, garlic powder,  cumin, and salt. Stir to combine. I also squeezed in 1 lime wedge, just because! Let mixture thicken slightly, then add the chicken broth,  shredded meat and hominy (drained). Cook for another 10 minutes or so until heated through.

Serve topped with rough chopped cilantro and a sprinkle of queso fresca.

*if you like heat or spice, you can add more chili powder, cayenne or diced chiles.

20200404_140837

Hope you give it a try! Let me know if you do and what you think!

❤Charlene

 

Breakfast/Brunch, Recipes, Uncategorized

Zucchini Deep Dish Pie (Quiche) by Pampered Chef – Modified

Zucchini Deep Dish Pie

  • Servings: 8-10
  • Difficulty: easy
  • Print

zucchini pie

Ingredients

    Crust

  • 1 package (8 ounces) refrigerated crescent rolls
  • 2 teaspoons Dijon mustard
    Filling

  • 4 cups thinly sliced zucchini (3-4 small)
  • 1 cup coarsely chopped onion
  • 2 tablespoons butter or margarine
  • 1   garlic clove, pressed
  • 1/2 teaspoon Italian seasoning (I increased this to 1 tsp)
  • 1/2  teaspoon salt (I increased this to 1 tsp)
  • 1/4 teaspoon ground black pepper ( I increased this to 1/2 tsp)
  • 2 tablespoons snipped fresh parsley
  • 2   eggs
  • 1/4 cup cream (I added this to mine)
  • 2 cups (8 ounces) shredded mozzarella cheese

Directions

  1. Preheat oven to 375°F. For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Pie Plate with points toward the center. Using lightly floured Baker’s Roller®, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.
  2. For filling, slice zucchini using Simple Slicer Set blade to #2. Coarsely chop onion using Food Chopper. Melt butter in (12-in.) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.
  3. Whisk eggs & cream in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly. Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve.

Side Note: I increased the seasonings and I would say it was just right. You may need to taste your zucchini after it is done sauteing to see if it has enough flavor. I feel like the cream gave it a little bit of richness but not too much.

 

Enjoy!