Southwest Chicken Tortilla Soup

Although the first day of autumn is not quite here yet, my house is starting to scream FALL. My soaps and Scentsy have all been switched out to fun pumpkin and fall smells. With that, I was pleasantly surprised by the dip in the temperature in Southeast Texas. By “dip,” I only mean below 60°F, but none the less I was excited! What better way to celebrate the upcoming autumnal equinox on September 22nd than a delicious spicy soup?!

With LOVE from Texas,
The Pint-Sized Mayo

Southwest Chicken Tortilla Soup

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 cup yellow onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 jalapeño peppers, seeded and minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder
• 1 teaspoon cumin
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 2 cups cooked, shredded chicken
• 1 cup frozen corn kernels
• 2 roma tomatoes, chopped
• 4 cups chicken broth
• 1 lime, half juiced and half cut into wedges for serving
• 1/4 cup cilantro, chopped, for serving (optional)
• 1 small avocado, diced
• 1/2 cup shredded mexican cheese, for serving (optional)
• tortilla chips, for serving

Directions:

Place a large pot over medium-high heat. Add the oil, and then add the onion, garlic, peppers, and jalapeños. Sauté for a 3-5 minutes.

Next add paprika,chili powder, cumin, red pepper, salt, and pepper. Stir and cook for about a minute.

Dump in the chicken, corn, tomatoes, broth, and lime juice. Stir and bring to a boil. Reduce heat to a  simmer, and cook for 15-20 minutes.

When ready, ladle into bowls. Serve warm with cilantro, avocado, cheese, lime wedges, and tortilla chips.

Enjoy!!

“Every leaf speaks bliss to me, fluttering from the autumn tree.” – Emily Bronte

Parmesan Almond Crusted Tilapia Fish Tacos

Fish with a nutritious coat! Fish tacos are always one of our healthy dinner options. This time I added more protein and vitamins by making an almond crust. It’s also one of those great dinners to do when people have different tastes. Not everyone makes their tacos the same, and this gives others the flexibility to personalize their meal!

With LOVE from Texas,
The Pint-Sized Mayo

Parmesan Almond Crusted Tilapia Fish Tacos

2 Servings

Ingredients:

• 2 tilapia filets, cut in half, length-wise
• 1/4 cup all-purpose flour
• 1/2 tablespoon mojo seasoning (from the S.A.L.T. Sisters)*
• 1 egg whites
• 1/2 lemon, juiced
• 1/3 cup salted almonds, food processed into a ground
• 2 tablespoons parmesan, grated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper, freshly ground
• 4 corn tortillas
• lettuce or cabbage, shredded, for serving
• hot sauce, for serving
• cheese, shredded, for serving
• sour cream, for serving
• avocados, sliced, for serving
• pico de gallo, for serving
• green onions, thinly sliced, for serving
• cilantro, chopped, for serving
• salsa, for serving

* You can also substitute 1 teaspoon salt, 1/2 teaspoon black pepper, and the zest of half a lemon.

Directions:

Preheat oven to 350°F. Cover a baking sheet with foil, and spray with nonstick cooking spray.

Dump the flour and mojo in a shallow plate or dish and stir to combine. In another shallow bowl, whisk together the egg white and lemon juice. In a third shallow plate, mix together the ground almonds, parmesan, garlic powder, and pepper. (I did not add any additional salt to this because the almonds were already salted. If you used unsalted almonds, add 1/2 teaspoon of salt.)

Dredge the fish pieces first in the flour, then in the egg mixture, and then in the crumb mixture. Make sure to shake off the excess in the flour and egg stages. Place the fish on the prepared baking sheet.

Place the pan in the oven, and bake 15-20 minutes, or until fish is firm to the touch and coating is a golden brown. Remove from the oven and allow to cool for 3-5 minutes.

Assemble your tacos with the toppings of your choice, and serve warm.

Enjoy!!

“God gives almonds to one who has no teeth.” – Spanish Proverb

Beef Brisket Tacos

Mmm melty-in-yo-mouf brisket…one of the delicious things in this *points to self* Texan’s life. This is another easy slow cooker recipe, so go ahead and enjoy some at home! (No matter what country or state you live in.)

With LOVE from Texas,
The Pint-Sized Mayo

Beef Brisket Tacos

4-6 Servings

Ingredients for the meat:

• 2-3 pounds beef brisket, fat trimmed (Mine was 2.5 pounds)
• salt and black pepper, freshly ground
• 1 tablespoon olive oil
• 1 small white onion, roughly chopped
• 3 cloves garlic, smashed
• 1/4 cup red wine vinegar
• 1 (12-ounce) can/bottle light beer
• 1 cup beef broth
• 2 tablespoons liquid smoke
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 jalapeño, seeds and stems removed, julienned

Ingredients for the tacos:

• 8 flour or wheat tortillas
• shredded cheddar and monterey jack cheese, for serving (optional)
• cilantro, for serving (optional)
• white onions, chopped, for serving (optional)
• avocado, sliced, for serving (optional)
• favorite salsa, for serving (optional)

Directions:

Night Before Preparation

First, place your slow cooker lining in your slow cooker, if you like to use them. (I like to spray a little nonstick spray in there just to make sure it won’t stick.)

Sprinkle the brisket liberally with salt and black pepper. Heat a pot (large enough to hold the meat) over medium-low heat, and add olive oil. Brown the brisket on all sides, about 5 minutes per side.

Remove the brisket from the pot and place it in the prepared slow cooker (fat side up if you still have some on there).

Next, add the onions to the hot pan. Sauté until they begin to brown, and then add the garlic cloves. Cook until they are fragrant, about 2 minutes. Remove from heat, and pour in the red wine vinegar. Be sure to scrape along the bottom to loosen all of the pan drippings.

Pour this mixture on top of the brisket in the slow cooker.

Next, pour in the beer, beef broth, and liquid smoke into the slow cooker. Add the bay leaves, cumin, and jalapeños into the liquid portion, and stir to combine. Cover the slow cooker and store in the refrigerator overnight to allow the flavors to marry.

The Next Morning

Remove the slow cooker pot from the fridge and allow to acclimate to room temperature. Before you leave for work that morning, place the slow cooker on low so it will cook low and slow for 8-10 hours.

Once it is cooked, remove the bay leaves and shred the meat.

Serve warm on heated tortillas with all the fixins that you love!

Enjoy!!

“This was a silly experiment. … It has been well documented that great white sharks prefer brisket over bacon. These men had no business attempting such a dangerous experiment. I myself pioneered the study of great white shark food preferences and published the definitive work on the subject titled: Great White Shark Food Preferences: A definitive study.” – George Burgess

Beer Battered Fish Tacos with Chipotle-Lime Slaw

Fish tacos…baja style. Super nommy. Adding the beer batter just makes my mouth water. Adding the chipotle-lime slaw is just the cherry on top of a wonderful taco!

With LOVE from Texas,
The Pint-Sized Mayo

Beer Battered Fish Tacos with Chipotle-Lime Slaw

2-4 Servings

Ingredients:

• canola oil, enough to fill your deep fryer (can use peanut oil if you prefer)
• 1.5 teaspoons salt, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper, freshly ground
• 1 cup all purpose flour
• 3/4 pound tilapia, cut into 1″ strips
• 6 ounces beer (half of a can or bottle – drink the other half 😉 I used Shiner Bock)
• 1.5 cups (6-ounce package) broccoli slaw
• 1 lime
• 2 tablespoons cilantro, chopped
• 1 chipotle pepper in adobo, minced
• 1/2 cup olive oil mayonnaise
• 1 clove garlic, minced
• 8-10 corn tortillas
• 1 avocado, sliced, for garnish (optional)
• 1 lime, cut into wedges, for garnish

Directions:

Turn on your deep fryer, add the oil, and heat to 350°F.

In a small bowl, combine 1 teaspoon salt, granulated garlic and pepper. Mix well, and set aside.

In a large bowl, add flour and remaining 1/2 teaspoon salt, and mix to combine. Next, slowly whisk in the beer until fully incorporated.

Take the fish strips and pat dry with clean paper towels to remove any excess moisture. Season both sides of fish with the prepared salt mixture. Next one at a time, dip each strip in the beer batter, and carefully slide into the preheated oil.

Allow fish to fry while turning often until deep golden and cooked through, about 3 to 5 minutes. Transfer to a paper towel-lined plate to drain excess oil, and keep in the oven with just the light on to keep warm.

While your fish is frying or afterwards, work on the slaw for the tacos. First, in a medium bowl, zest and juice 1 lime. Add the cilantro, chipotle pepper, mayonnaise, and garlic. Stir to combine. Finally, add broccoli slaw and toss and coat well.

Once you are ready to serve, wrap the corn tortillas in damp paper towels and place in the microwave for 20-30 seconds to warm them.

To assemble the tacos, place 2 strips fried fish on a warm tortilla, and top with chipotle-lime slaw.

Serve immediately with sliced avocados and lime wedges. (I did not add avocados because my tacos were already full! :))

Enjoy!!

“[coughing, after being shot]…You shot me in my stomach! I’m gon’ die now probably! Man, I had y’all over for dinner – fish tacos! This how you do me? ” – Danny McBride as Red in Pineapple Express

Avocado Chicken Parm

Chicken Parm is one of my favorite dishes to order at Italian restaurants. I was craving it this week, and I spotted an extra avocado from the weekend. Why not place both of them in a happy coupling? So I did. 😉

With LOVE from Texas,
The Pint-Sized Mayo

Avocado Chicken Parm

2 Servings

Ingredients:

• non-stick cooking spray (I use the olive oil one)
• 2 chicken breasts, thin cut
• sea salt and black pepper, freshly ground
• 1/2 cup all-purpose flour
• 1 tablespoon milk
• 1 large egg
• 3/4 cup dried Italian breadcrumbs
• 1/4 cup tomato sauce
• 1 avocado, pitted and sliced
• 1/2 cup shredded jalapeño jack cheese

Directions:

Preheat your oven to 400° F, and spray a foil-covered baking sheet with non-stick spray. Set aside for assembly later.

Place the flour and the breadcrumbs on two separate shallow plates. In another shallow bowl, lightly whisk milk and egg together. Salt and pepper chicken breasts on both sides

First coat 1 piece of chicken breast in flour, and be sure to shake the excess off.  Next, dip the chicken in egg mixture, and then finally coat it in breadcrumbs.

Place the breaded chicken on the prepared baking sheet. Repeat the same process with the last chicken breast.

Lightly spray the prepared chicken with the olive oil spray.

Place in the oven, and bake for 8 minutes, flipping the chicken half way through to achieve golden color on both sides.

Remove from oven and layer each chicken breast with 2 tablespoon of tomato sauce, avocado slices, and finally the mozzarella cheese. Return the pan to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through.

Remove from oven and allow to cool for about 5 minutes. Serve warm!

Enjoy!!

“…the avocado is a food without rival among the fruits, the veritable fruit of paradise ” – David Fairchild

Cobb Salad

Cobb salad…served at many restaurants, but oh so easy to make. It’s also a very colorful one to serve at a group event. This recipe is easy to double or quadruple depending on your needs.

With LOVE from Texas,
The Pint-Sized Mayo

Cobb Salad

2 Servings

Ingredients:

• 1/2 large head of romaine or iceberg lettuce, chopped
• 2 large boneless & skinless chicken breasts
• 3 hard-boiled eggs, chopped*
• 1/4 red onion, diced
• 1 large avocado, chopped
• 4 strips bacon, cooked crisp and chopped
• 1 roma tomato, diced
• 1/2 cup shredded Monterrey and Colby cheese (can substitute crumbled blue cheese)
• salt and black pepper, freshly ground
• dressing of your choice (we used Brianna’s Chipotle Cheddar dressing)

*My egg salad recipe has a fool proof way to hard-boil eggs.

Directions:

In a pan, cook bacon until crisp. Reserve bacon fat to cook chicken.

Salt and pepper chicken.

Grill chicken in bacon fat for extra flavor, cooking on each side for about 7-8 minutes. Let chicken rest for about 10 minutes and then slice in strips on the bias and set aside.

Add lettuce to 2 large plates. Drizzle your salad dressing over the greens.

Top with cooked and chopped cooked chicken, chopped hard-boiled eggs, onion, avocados, crisp bacon, tomatoes, and cheese.

Enjoy!!

” I think I am just going to get a Cobb Salad. I’d like to make a few substitutions, if that’s OK. I’ll get… no bacon. No eggs. Bleu cheese on the side.” – Larry, Curb Your Enthusiasm

Fajita Turkey Cheeseburgers

Fajitas + cheeseburgers makes me happy. I’m obsessed with combining things together. This brings my love of fajitas into a healthy burger. ¡Olé!

With LOVE from Texas,
The Pint-Sized Mayo

Fajita Turkey Cheeseburgers

2-4 Servings*

Ingredients:

• 1 pound ground turkey
• 2 garlic cloves, minced
• 1/4 white onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon favorite hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup cilantro, chopped
• 2-4 slices of pepper-jack cheese, optional
• guacamole, optional
• avocado, sliced, optional
• tomato, sliced thinly, optional
• salsa, optional
• 2-4 hamburger buns

*This recipe can make 2 half-pound burgers or 4 fourth-pound burgers.

Directions:

Put meat in a large mixing bowl. Add garlic, onion, bell pepper, jalapeño, cumin, thyme, hot sauce, salt, pepper, and cilantro to the bowl and mix together. Form into 2 or 4 patties.

Cook in skillet with oil (or on a grill) over medium high heat for 5 to 6 minutes on each side. Place the cheese over the patties in the last 2 minutes of cooking to melt (optional).

Remove the burgers from the pan or grill and allow the burger rest for 2-3 minutes before serving.

Dress your cheeseburger with guacamole, avocado, tomato, salsa, and any other desired toppings.

Enjoy!!

“Yeah, I’d like 6,000 chicken fajitas, please? Yeah, 6,000 chicken fajitas.” – Peter Griffin, Family Guy

Simple Guacamole

Guacamole! I was not a fan when I was little, but now I loooove it. I will put it on any Tex-Mex thing I eat, and sometimes I even just eat it plain. I’m a big cilantro lover so this has more than most people will put in it. Feel free to scale it back if you’d prefer it that way.

With LOVE from Texas,
The Pint-Sized Mayo

Simple Guacamole

4 Servings

Ingredients:

• 3-4 regular sized ripe avocados
• 1/4 cup roma tomatoes, diced
• 2 tablespoons white onion, finely diced
• 1/4 cup cilantro, chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 lime, juiced
• 1 teaspoon ground cumin
• salt and black pepper, to taste

Directions:

Peel all of the avocados, cut them in half, and remove the large seed in each one. Place the flesh of all the avocados all in a large bowl and mash with fork or potato masher until creamy. (It is ok if there are still some small chunks.)

Add the tomato, onion, cilantro, and jalapeño. Mix until well blended. Next, squeeze the lime juice and add the cumin into the mixture. Combine well.

Taste, and then add salt and pepper, to your ideal preference. (Keep in mind, guac is usually eaten on salty tortilla chips, so don’t over do it.)

Serve on enchiladas, with chips, on a burger, or just by the spoonful! Your imagination is the limit. 😀

Enjoy!!

“Four million dollars! Man! That is a lot a guacamole! A lot of the green. Lot of green.” – Michael Scott, The Office