Ingredients

2 Tablespoons extra virgin olive oil

1 onion, chopped

4 cloves fresh or roasted garlic, mince

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can rotel tomatoes, mild

7 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper

2 1/2 Cups cooked rice of choice, I used basmati

1/4 Cup fresh lime juice

1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

Directions

1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!!

10-12 servings

1 cup Citrus Balsamic Vinaigrette (recipe follows)
1 cup Chipotle Ranch Dressing (recipe follows)
2 cups cooked Fajita-marinated chicken (recipe follows)
Tortilla Strips (recipe follows)
1 large bag salad greens or red tipped lettuce (8 cups mixed lettuce)
2 Tablespoons minced fresh cilantro leaves
3 large tomatoes, diced
1 (15 oz) can black beans, drained
1 (15 oz) can Green Giant Mexicorn, drained
1 (4 oz) can diced Ortega green chiles (optional)
1 (8 oz) package Avo Classic guacamole
1 1/2 cups shredded cheese use half Cheddar and half Monterey Jack cheese (3/4 cup each)
Salt and pepper (optional, to taste)

Earlier in the day make both Citrus Balsamic Vinaigrette and Chipotle Ranch Dressing and refrigerate.

Prepare marinade and let chicken marinade at least 2 hours.

Shortly before serving assemble salad:
Cook marinated chicken as directed.

Prepare the tortilla strips.

Wash salad greens and place in a large bowl. Dice tomatoes and add to salad greens. Salt and pepper to taste.

Drain the black beans and Mexicorn. If using mix the diced green chilies with the Mexicorn.

Add beans and corn to salad greens. Add the shredded cheeses. Add cooled diced chicken pieces. Toss with desired amount of the Citrus Balsamic Vinaigrette Toss in the tortilla strips, saving a large handful for the top. Toss gently to mix well.

Add deep fried tortilla strips to the salad immediately before serving so that they stay crisp.

Serve with guacamole and Chipotle Ranch Dressing

CITRUS BALSAMIC VINAIGRETTE

1/4 cup fresh orange juice
2 tablespoons balsamic vinegar
2 tablespoons sugar
1/2 teaspoon orange zest
pinch of ground nutmeg

Whisk ingredients in a pan over medium-high heat just until the sugar has melted. Refrigerate until ready to use

CHIPOTLE RANCH DRESSING

1 cup sour cream
1/2 cup buttermilk
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh basil
2 teaspoons chopped canned chipotle pepper
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Mix all the ingredients together in a bowl and adjust seasoning with salt and pepper if needed. Chill.

FAJITA MARINATED CHICKEN

2 boneless skinless chicken breasts
FOR THE MARINADE:*
1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke (optional)
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
dash onion powder

Combine all of the ingredients for the marinade in a small bowl. Pour marinade into resealable plastic bag with chicken breast and let marinate at least 2 hours.

WHEN READY TO COOK:
Preheat barbecue or stove top grill. Grill meat over medium to medium high for 4-5 minutes on each side, until done. Dice cooked chicken into bite sized pieces.

TORTILLA STRIPS
8 corn tortillas
oil (for frying)
salt

Cut a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips.

Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.
*TACO BELL CHICKEN FAJITA MIX
“Here is another “Super Secret” recipe, if you prefer for your Fajita Marinated Chicken.”

DRY INGREDIENTS:
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
WET INGREDIENTS:
2 tablespoons oil
1/4 cup lime juice
1/3 cup water

Combine all of the dry ingredients in a small bowl. Add oil, lime juice and 1/3 cup water to mix ingredients for marinade.

Applebee’s Perfect Margarita Recipe

1 ¼ oz. Cuervo 1800 Reposado tequila

¾ oz. Cointreau

¾ oz. Grand Marnier

1 oz. sweetened lime juice

3 oz. sweet & sour mix

Directions

Applebee’s Perfect Margarita Recipe

Shake all ingredients over ice.

Strain into an ice-filled glass.

CARRABBA’S RECIPES!

Carrabba’s Chicken Marsala Recipe, Carrabba’s Pollo Rosa Maria Recipe or Carrabbas Chicken Bryan Recipe which is your favorite?

If you have a different recipe you love, just ask and I will add it to the bunch.

INGREDIENTS:

1 ounce Sauza Commemoritiva Tequila
1/2 ounce cointreau
1/2 ounce Presidente Brandy
1/2 ounce Rose’s lime juice
1/3 cup sweet & sour mix

PREPARATION:

Combine all ingredients in a shaker with crushed ice. Shake Pour drink into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side.

CHICKEN PIECES:

1 lb. raw chicken breast Cook chicken in oven at 325 degrees until done.

Cut into ½” cubes. Add to soup later.

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ORZO PASTA:

6 cups water In a pot, bring water and salt to a boil. Add pasta

½ lb. orzo pasta and cook for approximately 10 minutes. Strain pasta

¾ teaspoon table salt and flash cool in cold water. Drain off excess water.

Add to soup later.

SOUP RECIPE:

9 tablespoons flour In a pot, melt butter and stir in flour. Cook for 5 minutes

5 tablespoons margarine or butter minutes on medium heat. Stir often.

11 ½ cups water Add ingredients to pot and bring to a boil. Simmer

4 ½ tablespoons chicken base for 15 minutes.

½ cup lemon juice

½ tablespoons lemon zest

½ teaspoon kosher salt

¼ teaspoon white pepper

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1 ¼ cups whisked cracked eggs (6 eggs) Place eggs in a bowl. SLOWLY add hot broth and

2 cups hot soup broth whisk to combine. SLOWLY add back to pot and whisk to combine. Add slowly or eggs will curdle.

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2 tablespoons coarsely chopped sorrel Add ingredients to soup. Season to taste with salt

cooked orzo pasta and pepper.

cooked chicken pieces

Yields approximately 1gallon.

SOUPLANTATION & SWEET TOMATOES RECIPES!

If you are looking for Sweet Tomatoes & Souplantation recipes you have come to the right place. Who wants recipes for soup? I  hope you do. We have a great recipe for Chicken Soup and one for Cream of Broccoli plus more.  We are adding this brand new series and hope to bring you lots of Souplantation recipes!

Ingredients:

* 1 oz. Patrón Silver tequila
* 1/4 oz. Patrón Citrónge orange liqueur
* Pomegranate juice
* Lime squeeze

Preparation:

1. Pour Patrón Silver and Patrón Citrónge over ice.
2. Fill with pomegranate juice.
3. Finish with a squeeze of lime.