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

Macadamia Crusted Chicken with Tropical Salsa

Mmm if you haven’t had macadamia nuts, you are missin’ out. I LOVE macadamia nuts, and my love for them grew even more when I visited Mauna Loa in Hawaii. This chicken is deliciously enrobed in a macadamia nut crust and topped with a refreshing tropical salsa just in time for summer!

With LOVE from Texas,
The Pint-Sized Mayo

Macadamia Crusted Chicken with Tropical Salsa

4 Servings

Ingredients:

• olive oil cooking spray
• 1 mango, diced
• 1/2 cup pineapple, diced
• 1/4 cup onion, chopped (Depending on how sensitive your onion tastes are, you can use any type. I used yellow since my husband doesn’t care for red onions.)
• 1 jalapeño pepper, minced (depending on how spicy you like salsa, you can omit the seeds)
• 1 tablespoon cilantro
• 1 tablespoon rice vinegar
• 1 lime, cut in half, juice divided
• 1/2 teaspoon ground cumin
• 2 chicken breasts, thinly cut in half (you’ll have 4 pieces)
• salt and black pepper, freshly ground
• 1 cup macadamia nuts
• 1/2 cup panko bread crumbs
• 1 can light coconut milk

Directions:

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

Place the mango, pineapple, onion, jalapeño, cilantro, white vinegar, juice of half a lime, and cumin in a small bowl. Toss to combine, and place in the refrigerator until ready for use.

Season chicken breasts with salt and pepper on each side.

Place the macadamia nuts and panko in a food processor. Pulse until the nuts are finely crushed and well incorporated into the bread crumbs. Dump this mixture on a plate. Pour the coconut milk a small bowl.

Dip each piece of chicken into the coconut milk and then into the bread crumb-nut mixture, be sure to shake off the excess at each dipping.

Place the coated chicken on the prepared baking sheet, squeeze some lime juice on top of each piece (with the remaining half of the lime) and spray with cooking spray again.

Place the sheet in the oven, and bake for 15-18 minutes or until golden brown. Remove from oven, and allow to cool for 2 minutes.

Serve warm with the prepared tropical salsa on top.

Enjoy!!

“I eat everything, that’s a problem. I don’t have discipline. My favorite dish is the Caribbean. Meat, rice, lots of grains. But I do like to do exercises. Lately, I’ve been having capoeira classes and lots of cardiovascular exercises, such as jogging and cycling.” – Ricky Martin

Chipotle Sloppy Joe Baked Potatoes

I have not been cooking recently, but it’s about time I get back to it. I feel more like myself when I spend time in the kitchen. After a recharging weekend, I have been reinvigorated to cook and bake once again. Yesterday, I was craving a sloppy joe and baked potatoes. So naturally I decided that they would be fabulous together. 😀

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Sloppy Joe Baked Potatoes

4 Servings

Ingredients:

• 4 russet potatoes (even sized)
• 1 tablespoon olive oil + some to coat the potatoes
• 1/2 teaspoon salt + some to sprinkle on top of the baking potatoes
• 1 teaspoon coriander seeds
• 1 pound ground pork
• 2 slices bacon, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper, freshly ground
• 1 cup white onions, chopped
• 1 jalapeño, minced (I removed the seeds and the ribs from mine.)
• 2 cloves garlic, minced
• 1 (12 ounces) can tomatoes
• 1/4 cup ketchup
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 1 chipotle in adobo, roughly chopped
• 1 cup chipotle cheddar cheese, shredded, for serving (optional)
• 1/2 sour cream, for serving (optional)
• 1 cup fresh cilantro sprigs, for serving (optional)

Directions:

Preheat oven to 400°F, and cover a small baking sheet with foil.

Scrub the potatoes under cold running water, and dry them well. Stab the potatoes on all sides with a fork to allow the steam to escape while baking. Rub the potatoes with olive oil, and place them on the prepared baking sheet. Sprinkle each potato with some salt. Place the baking sheet in the oven for 45 minutes.

While the potatoes cook in the oven work on the filling. Place a small pan over medium heat, and add the coriander seeds. Cook until they are toasted and fragrant, about 2 minutes.

In another large saucepan over medium heat, add 1 tablespoon of olive oil. Add the ground pork, bacon pieces, toasted coriander seeds, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until meat is halfway browned while stirring occasionally. Next, add the onions, jalapeños, and garlic. Continue to cook until the meat is browned, the vegetables have softened, and the garlic is fragrant.

Add the tomatoes, ketchup, flour, sugar, vinegar, and the chopped chipotle in adobo. Stir and lower the heat to a simmer. Allow to cook for an additional 20 minutes.

Once the potatoes have finished baking, remove them from the oven and set aside.

Cut each potato open, and fluff the inside with a fork. Spoon the sloppy joe mixture into the opening, and top with chipotle cheddar cheese, sour cream, and cilantro.

Serve warm.

Enjoy!!

“To catch the ball, face up, look at all of my options and then pass. I was playing hot potato. I didn’t want to be the guy to stall the triangle.” – Karl Malone

Chicken & Spinach Enchiladas with Sour Cream Sauce

Chicken Enchiladas! Here is another take on enchiladas. This time we stuffed them with cheesey chicken and spinach, and topped them with a sour cream sauce and tomatillo salsa.

With LOVE from Texas,
The Pint-Sized Mayo

Chicken & Spinach Enchiladas with Sour Cream Sauce

4 Servings

Ingredients for the sour cream sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 3/4 cup chicken broth
• 1/2 cup low-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Ingredients for the enchiladas:

• 1 tablespoon olive oil
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 3 ounces fresh baby spinach, chopped
• 1.5 cups chicken, cooked and shredded
• 1/4 cup frozen corn
• 1/4 cup cilantro
• 1/2 cup monterrey jack cheese, grated
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 10 corn tortillas
• 1 jar of your favorite tomatillo salsa
• sour cream Sauce

Directions:

Place a small pot over medium high heat. Place the butter in it, and melt. Next, add the flour and whisk together until golden. Slowly pour in the broth, and whisk the mixture.

Finally, add the sour cream, salt, and pepper, and whisk together until there are no lumps. Allow the sauce to simmer until it is thickened to your liking. Remove from heat, and set aside for later.

Preheat oven to 400°F, and spray a 7″ x 11″ baking pan with non-stick cooking spray.

Place a large skillet over medium heat. Add the olive oil, onions, garlic, and cumin to the pan. Sauté until onions have softened, about 4-5 minutes. Add the spinach, and cook and stir until wilted.

Add the chicken, corn, cilantro, 1/4 cup cheese, cream cheese, salt, and pepper. Stir until combined, and allow to cook for 4-5 minutes. Remove from heat.

Wrap the tortillas in a damp paper towel, and heat in the microwave for 45 seconds to warm up.

Spread the tomatillo salsa on the bottom of the prepared pan as a base.

One by one, fill each tortilla with filling, about 1/3 cup. Sprinkle some cheese on top of the filling and roll tortilla up. Place it in the pan, seam side down. Repeat until all tortillas have been filled. Drizzle the prepared sour cream sauce on top and then the the tomatillo salsa. Top with additional shredded cheese, if you desire.

Cover the pan with foil and place in the oven. Bake covered for 15 minutes. Remove foil and cook uncovered for an additional 5 minutes. Remove from oven and cool for a couple of minutes.

Serve warm with additional sauce and sour cream sauce.

Enjoy!!

“He’s the Big Enchilada.” – John Ehrlichman

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

Cajun Tilapia with Pico

Simple and yummy. This fresh fish dish can be on the table in minutes. After a long day at work, what else is better to put on the table besides an easy and fast healthy meal?

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Tilapia with Pico

2 Servings

Ingredients for the fish:

• 1 tablespoon olive oil
• 2 boneless tilapia fillets
• cajun seasoning

Ingredients for the salsa:

• 1 small roma tomato, diced
• 1/4 cup white onion, diced
• 1 garlic clove, minced
• 1 tablespoon jalapeño, minced
• 1/4 cup cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Directions:

Mix up all the ingredients for tomato salsa. Set aside until you serve.

Rub the 2 fillets with cajun seasoning on both sides liberally.

Place a medium skillet over medium heat. Add oil to the pan. Cook the fish on both sides, a total of about 5-6 minutes.

Once finished cooking, remove from pan and allow to drain on a paper towel lined plate.

Serve warm and top with prepared pico.

Enjoy!!

“Governing a great nation is like cooking a small fish – too much handling will spoil it.” – Lao Tzu

Brisket Migas

Migas are a Texas breakfast staple. Every Tex-Mex restaurant that serves breakfast here, lists it on their menu. To make this more hearty I added some left over brisket. Feel free to play around with different meats to find your preference!

With LOVE from Texas,
The Pint-Sized Mayo

Brisket Migas

2-4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1/4 cup white onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 jalapeño, seeds and stems removed, minced
• 1/2 cup pico de gallo, divided
• 1/4 cup cilantro, chopped
• 1 cup shredded brisket
• 4 large eggs
• 3 tablespoons low fat milk
• Salt and pepper, freshly ground
• 1/2 tablespoon hot sauce
• 1/4 cup corn tortilla chips, crushed
• 4-8 flour tortillas, warmed
• 1/2 cup monterrey jack and cheddar, shredded
• 1/4 cup favorite salsa

Directions:

Heat a large skillet/pan over medium high heat. Add the olive oil, onion, bell pepper, and jalapeño. Sauté it until they soften, about 5 minutes.

Next add in 1/4 cup pico de gallo, cilantro, and brisket. Mix well and cook for an additional 3-5 minutes.

In a medium bowl, whisk the eggs, milk, salt, pepper, and hot sauce, and pour into the pan.

While the eggs start to set, sprinkle the tortilla chips in the pan.

Stir and continue to cook until eggs are cooked through. Remove from heat and allow to cool for a couple of minutes.

Serve with warmed tortillas, shredded cheese, salsa, remaining pico de gallo, and additional hot sauce.

Enjoy!!

“Never work before breakfast; if you have to work before breakfast, eat your breakfast first.” – Josh Billings

Chicken Fajitas

Some more Tex-Mex! This is a quick and easy way to get some yummy healthy fajitas on the table in a few minutes. (It also helps if you have a hubby to grill while you prep the rest!)

With LOVE from Texas,
The Pint-Sized Mayo

Chicken Fajitas

4 Servings

Ingredients:

• 3 tablespoons olive oil, divided
• 1 lime, juiced
• 2 garlic cloves, minced
• 1/3 cup coarsely chopped fresh cilantro
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red chili flakes
• 1/8 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken breasts
• salt and black pepper, freshly ground
• 8 flour tortillas
• 1 green bell pepper, julienned
• 1/2 red onion, julienned*
• guacamole, for serving
• pico de gallo, for serving
• salsa, for serving
• light sour cream, for serving
• 2 ounces colby jack cheese, shredded, for serving

* I used less since the husband prefers mostly bell peppers. I eat all the red onions!

Directions:

In a shallow dish, place 2 tablespoons of olive oil, lime juice, garlic, cilantro, chipotle chili powder, cumin, red pepper flakes, and cayenne. Whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 15 minutes to overnight in the refrigerator.

Heat a grill to medium heat. Once hot, add the chicken breasts and season with salt and pepper. Cook undisturbed until well browned on the bottom, about 8-10 minutes. Flip the chicken, season the second side with salt and pepper, and cook for an additional 8-10 minutes. Remove the chicken from the grill and allow it rest before slicing.

Heat a small skillet over medium heat and add the remaining 1 tablespoon of olive oil. Place the bell pepper and onion in the skillet, season with salt and pepper, and toss to coat. Cook, stirring occasionally, until tender and slightly charred, about 8 minutes. Remove the vegetables to a serving dish.

Return to the resting chicken and slice into 1/2-inch-thick pieces.

To serve, fill a warm tortilla with chicken and vegetables and top with your desired toppings.

Enjoy!!

“Once I saw a duck walking down the street so I went into Subway and ordered two pieces of bread, and they informed me that they could not do that, like there was some special rule at Subway that two pieces of bread weren’t allowed to touch. So the woman asked me what I wanted on the sandwich and I said I do not care it is for a duck, and she was like oh then it’s free. I was not aware that ducks eat for free at Subway. It’s like give me a chicken fajita sub, but don’t worry about ringing it up, it is for a duck.” -Mitch Hedberg

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

One-Pot BBQ Chicken Pasta

How often do we have TOO many dishes to wash after cooking a fantastic meal? Sometimes I wish my kitchen was in a tv show so I could have someone wash all the dishes for us after cooking! This meal is entirely cooked in one pot to cut down on the kitchen dish damage. This meal is dedicated to all those husbands who clean up after their cooking/baking wives! ;D

With LOVE from Texas,
The Pint-Sized Mayo

One-Pot BBQ Chicken Pasta

2-4 Servings

Ingredients:

• 1 tablespoon olive oil
• 2 cups shredded rotisserie chicken (I bought the mesquite flavored from the grocery)
• 1 cup red onion, diced
• 1.5 cups water
• 2 cups chicken broth
• 1/2 teaspoon salt
• 8 ounces multi-grain pasta
• 1/2 cup favorite barbecue sauce (I used The Salt Lick Bar-B-Que Original Recipe Sauce)
• 1/4 cup non-fat sour cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup gruyere cheese, chopped
• 1/4 cup cilantro, chopped
• green onions, sliced, for serving

Directions:

In a large non-stick pot, heat the olive oil over medium heat. Add the onions and sauté. When the onions have softened, remove and set aside. (I put mine in the same container as a shredded chicken.)

Next, add the water, chicken broth, salt, and pasta into the now empty pot. Bring liquid to a boil and simmer until the liquid is almost absorbed and the pasta is tender, about 12-15 minutes.

At this point, stir in the barbecue sauce and sour cream.

Once completely mixed, add in the chicken, reserved onions, and cheeses. Stir to combine and cook until everything is heated through.

Remove from heat, add cilantro and mix.

Serve warm and garnish with green onions and additional shredded cheese.

Enjoy!!

“The story of barbecue is the story of America:  Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. ” – Vince Staten