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Category Archives: Pinterest

Chicken Tortilla Soup

What to do when you buy a Costco or grocery store rotisserie chicken and have leftovers? SOUP.

DSC_0003-2  This will easily feed 4 to 6 people as a main course. The ingredients list seems long, but it can be simplified by making the changes noted in red.

Chicken Tortilla Soup

INGREDIENTS

  • 1 Rotisserie chicken (half chicken is enough)
  • 1 15-ounce can Black beans (drained)
  • 2 Carrots
  • 2 Celery stalks
  • 3 tbsp Cilantro, fresh
  • 2 cups Corn, frozen (1 small can or corn or more)
  • 3 Garlic cloves
  • 1 Lime, wedges
  • 1 cups Peas, frozen (1 small can of peas)
  • 1 Poblano peppers (Optional)
  • 1 Red onion
  • 1 Reserved red onion
  • 28-ounce can Tomatoes
  • 4 cups Chicken broth
  • Salt and freshly ground black pepper
  • 3 tbsp Taco seasoning (see elsewhere o the blog for homemade taco seasoning)
  • 1 tbsp Olive oil, extra-virgin
  • Crispy tortilla strips or crushed tortilla chips
  • 1 Jalapeno, seeded and minced

DIRECTIONS

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the Poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.
  2. Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.
  3. Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper. Serve with tortilla strips and just maybe, a touch of sour cream.
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Tequila Lime Shrimp

One of our favourite restaurants here used to serve tableside this wonderful tequila lime shrimp. Hope you will also enjoy this great recipe I found. Where else? Pinterest...

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Tequila Lime Shrimp

Serves 2-3 | Prep Time: 10 Minutes | Cook Time: 5 Minutes

Ingredients:

12 oz. peeled and deveined shrimp* (see note below)_
2 pinches of 
salt
3 dashes 
ground black pepper
1/4 teaspoon paprika
1 tablespoon 
olive oil
2 cloves garlic, minced

2 or 3 tablespoons tequila
1 1/2 tablespoon lime juice
1 tablespoon chopped cilantro leaves

Method:

*You can use frozen shrimp for this recipe. Do NOT thaw it. Add directly to the sauteed garlic and stir frequently. Overcooked frozen shrimp turn rubbery. Just two or three minutes should be all it takes to warm the shrimp through. Then proceed with the tequila, etc.

Season the shrimp with salt, pepper and paprika.

Heat up a skillet (cast-iron skillet preferred) and add the olive oil. Saute the garlic for a little bit before adding the shrimp. Continue to cook the shrimp until they turn slightly charred and burned. Drizzle in the tequila, toss the skillet a few times. Add the lime juice, stir to combine well.
Turn off the heat and add the cilantro. Serve the tequila lime shrimp with Mexican rice or wrap with warm tortilla. Avoiding the carbs, I just served them with some steamed broccoli.

Overnight Refrigerator Oatmeal

Do you ever get tired of the same old breakfast? How many days a week can you eat granola, yogurt, bacon and eggs, bagels and cream cheese, toast and peanut butter? I desperately needed a change. PINTEREST…help!!! Overnight refrigerator oatmeal I had never heard of until this week. With Mason jars at hand (found here in Merida) I set out to try something different. Below are three variations… use your imagination to come up with others…

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Overnight Refrigerator Oatmeal

THE BASIC PROCEDURE

Step 1. Assemble these ingredients & supplies:

  • old fashioned rolled oats (not instant, quick, or steel-cut)
  • Greek yogurt (regular yogurt is thinner; if you use it, you’ll need to reduce the amount of milk
  • milk (I used coconut, but any kind will work)
  • chia seeds;
  • half pint (1 cup) mason jars,

Step 2. Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors (see options below).

Step 3. Put a lid on the jar and shake to combine. I use white plastic jar lids sized to fit canning jars–they last longer than the metal tops and rims that come with the jars, and they are easier to screw on.

Step 4. Add fruit and stir gently until combined.

Step 5. Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit. The non-banana varieties have been good after 4 days for me.

VARIATIONS

Blueberry Maple Oatmeal

Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 2 teaspoons maple syrup (more or less to taste)
  • 1/4 cup blueberries (or enough to fill jar)

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Banana Peanut Butter Oatmeal

 Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1 tablespoon peanut butter (may substitute PB2 powdered peanut butter)
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, peanut butter (or PB2), and honey. Put lid on jar and shake until well combined. Remove lid, add bananas and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Raspberry Vanilla Oatmeal

Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raspberry jam, preserves, or spread
  • 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled. 

FYI – I found a set of three  1 cup Mason Jars here for 149 pesos…

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Low Carb Crustless Taco Pie

Until recently, soft shell tacos were very hard to find here. Yeah, we could have used tortillas which are everywhere!!! It seems lots of people are on low carb diets these days and I was able to find this GREAT recipe on Pinterest. Who needs a crust? The result was awesome, so much so that we couldn’t believe we ate the WHOLE thing at one sitting.

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FYI…. you will notice in the recipe Taco Seasoning. It’s quite simple to make and cheaper. I have included the recipe I use for taco seasoning at the end of the Pie recipe…

 Low Carb Crustless Taco Pie

Ingredients

  • 1 pound ground beef 
  • 1 packet taco seasoning (see recipe below)
  • 3 green onions thinly sliced
  • 1/4 cup salsa (I like La Costena brand with added chipotle)
  • 1 cup Mexican blend cheese finely shredded, quantity divided
  • 4 large eggs
  • 2/3 cup heavy cream 
  • 1/2 teaspoon sea salt
  • OPTIONAL – a layer of refried beans on the bottom of the pie shell!

Instructions

  1. Preheat oven to 350º Fahrenheit. Prepare a 9″ pie pan by greasing with butter or spraying with coconut oil.
  2. Heat a large skillet over medium high heat. If your ground beef is low in fat or if your skillet is not well seasoned, you may want to spray the pan with coconut oil to prevent sticking. When skillet is hot, add ground beef, breaking up into small pieces with a spoon or spatula. Cook, stirring occasionally until browned. Drain beef and add taco seasoning and cook according to package instructions. Set aside and allow to cool while continuing with the next step.
  3. In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in the green onions, salsa, 3/4 cup of the cheese, and the salt.
  4. Stir prepared taco meat into the egg mixture. Pour this mixture into the prepared pie pan. Sprinkle remaining cheese on top. 
  5. Bake pie in preheated oven for 35-45 minutes or until the top is brown and the pie is set. Allow to cool for 5 minutes before serving.

Serve with your favorite taco toppings such as salsa, sour cream, guacamole, sliced green onions, or whatever else you like! Maybe add a few sliced radishes…

Taco Seasoning (enough for this recipe)

1/4 tsp Garlic powder

1/4 tsp Onion powder

1/4 tsp Oregano, dried

1 tsp Black pepper

1 tbsp Chili powder

1/2 tsp Paprika

1 tsp Salt

1 1/2 tsp Cumin, ground

 

Shrimp and Green Bean Stir Fry

Too many string beans from Costco AGAIN! What to do? Stir fry of course. Hope you enjoy this recipe with or without the rice…

 

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Shrimp and Green Bean Stir Fry

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1/2 pound large shrimp-shelled, deveined and cut into 1-inch pieces (I cheated and used a dozen frozen, cooked shrimp – no need to thaw)
  • Salt
  • 1/2 pound green beans, thinly sliced 1/4 inch thick on an extreme diagonal
  • 1 or 2 sliced radishes (optional) seriously, I have started cooking radishes in my stir fries)
  • 1/4 cup chicken stock or low-sodium broth
  • 1 tablespoon Asian fish sauce
  • Freshly ground pepper
  • OPTIONAL RICE

Heat a wok until very hot.

Add the vegetable oil and heat until shimmering.

Add the garlic and stir-fry for 10 seconds.

Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.

Add the green beans and radishes and 2 tablespoons of the stock and stir-fry until the beans soften slightly, about 3 minutes.

Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.

 

Serve right away.

 

Sweet Potato, Onion and Blue Cheese Frittata

I want something different for breakfast on Sunday! What do I have?  – sweet potato, red onion and bleu cheese, eggs. Why not? It was a pretty straight forward recipe I found and it turned out well. Mr. L thought it was quite rich with the bleu cheese (secret – I added more than the recipe called for…he was right) Stick to the recipe!

 

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Sweet Potato and Blue Cheese Frittata

Ingredients

2 Red onions, medium

1 Sweet potato, large

6 Eggs, large free-range

1 Nutmeg, whole

3 tbsp Olive oil

100 g Blue cheese crumbled

Method

  1. Preheat the oven to 190ºC.
  2. Rub the sweet potato with 1 tablespoon of oil and season with sea salt and black pepper. Bake for 40 minutes, or until cooked through. Remove and leave to cool.
  3. Peel and finely slice the onions. Heat 1 tablespoon of oil in a 26cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20 minutes, or until soft. Leave to cool.
  4. Whisk the eggs in a bowl. Crumble in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin. Add a good grating of nutmeg, then season.
  5. Wipe out the pan and coat with 1 tablespoon of oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook.
  6. Reduce the heat to low and cook for 3 more minutes, then transfer to the oven for 10 minutes, or until cooked through.
  7. Delicious served with a seasonal salad.

Too vegan for me…LOL…I cooked some bacon….

 

Chicken Pot Pie Soup

I LOVE chicken pot pie! I dont make crusts…LOL. Nor can I buy the store-bought crusts here. With some leftover Costco roasted chicken, I yearned for pie. FYI…Bisquick isn’t available here either. Turning to my trusty Pinterest, I found this recipe. It was awesome!!!! I left out the mushrooms and added chopped red pepper… The diced veggies looked great so I added a photo of them too!

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CHICKEN POT PIE SOUP

COOK TIME: 15 MINS

INGREDIENTS:

  • 4 Tablespoons butter or olive oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, peeled and minced
  • 1 chopped red pepper
  • 4 ounces button or baby Bella mushrooms, diced
  • 1/3 cup all-purpose or white whole wheat flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound Yukon gold potatoes, diced (I used a can of diced potatoes)
  • 1 cup frozen corn (I used a small can )
  • 1 cup frozen peas (I used a small can)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper
  • oyster crackers (instead of the crust)

DIRECTIONS:

  1. Heat butter in large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add onion, carrots, peppers and celery.  Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in the garlic and mushrooms, and sauté for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  2. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in the chicken stock and milk, stirring frequently.  Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
  3. Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan.  Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
  4. Taste the soup and season with additional salt and pepper, if needed.
  5. Serve immediately, with crackers on top or on the side, if desired.

Green Beans with Lemon and Feta

This is a great and easy accompaniment to a great steak and maybe a potato! Can you tell this by the photo?

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Great for BBQ season as well…

GREEN BEANS WITH LEMON AND FETA

INGREDIENTS:

  • 3/4 to 1 pound of fresh green beans (stem end snipped off), washed
  • 4 heaping tablespoons feta cheese
  • juice of 1/2 of a lemon
  • 2 teaspoons extra virgin olive oil
  • salt and pepper to taste

DIRECTIONS:

  1. Add about 1/2 inch of water to a medium-sized sauté pan. Place over high heat and bring to a boil.
  2. Add beans, cover and continue to cook on medium-high for 4-5 minutes or until fork tender but still crispy.
  3. Drain and return to pan. Add 2 teaspoons of olive oil and toss to coat. Place green beans on a plate and sprinkle with feta, then lemon juice, then pepper (and salt if desired).
  4. Serve immediately. (But they are also pretty great cold!)

 

 

Chilled Strawberry Soup

I have always remembered this soup from my adolescent years for some reason. I was looking for something different for dinner with friends in place of a salad. Too warm for regular hot soup and we happened to have a box of strawberries in the fridge. Pinterest showed me this wonderful and simple recipe!

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TIP – Whether it’s a salad or cold soup, I always freeze my bowls before serving time!

Chilled Strawberry Soup

Author: This Mess Is Ours         Prep time:  2 hours 15 mins

Total time:  2 hours 15 mins     Serves: 4 cups

This soup only takes about 15 minutes of time to prepare but be sure to let it chill for 2 hours before serving so that the flavors intensify.

Ingredients

  • 3 cups sliced fresh strawberries, preferably organic
  • 1 cup plain Greek yogurt
  • ½ cup white grape juice (or white wine)
  • 3 tablespoons raw honey (one tablespoon was sufficient)

 

To garnish

  • freshly ground black pepper
  • sliced fresh strawberries
  • 1 or 2 radishes, cut into thin shreds with a grater or mandoline
  • fresh mint

Instructions

  1. In a food processor or high powered blender process the 3 cups of sliced strawberries, Greek yogurt, white grape juice, and honey until smooth. Stopping periodically to scrape the sides. Cover and chill for 1½- 2 hours. Garnish with freshly ground pepper, sliced strawberries, shredded radishes, and bits of mint. Serve immediately. NB…dont skip the radishes, they were awesome!

 

Greek Moussaka

In the process of cleaning out our freezer and realized I had 500 gm of ground lamb. What to do? I have always liked moussaka in a Greek restaurant, but never made it at home. Good old Pinterest to the rescue, for what appeared to be an easy recipe and without the potatoes on top….less calories. The recipe looks complicated, but I decided to prepare the ground lamb ahead of time and put it in the refrigerator until I was ready to make the complete dish. It gave me time to prepare the eggplant while I was cleaning up from the lamb prep. The dish turned out perfectly, with our guests taking home this recipe! The photo below is from the Pinterest pinner…we got so carried away enjoying the dish that I forgot a photo. Check out Sniff It Out on Pinterest for more tantalizing recipes!

Moussaka

Greek Moussaka

About 500g of lean minced (ground) lamb
2 Aubergines (Eggplants) medium to large in size
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, chopped
1 heaped tablespoon chopped fresh parsley
1 teaspoon ground cinnamon
2 rounded tablespoons tomato purée
3 fl oz. (75 ml) red wine or more
salt and freshly ground black pepper

For the yogurt topping for the Greek Moussaka – I used a large CorningWare casserole dish and ended up doubling the yogurt in order to cover the top.

150ml Greek yogurt (double if necessary)

1 medium egg, beaten

50g feta cheese or more

25g freshly grated parmesan or more

 

  1. Preparing the Aubergines

Leave the skins on and slice the Aubergines into approximately 10mm thick slices.

Put the slices into a colander and sprinkle them with about 1 level dessertspoon of salt. Stand the colander on a plate to catch the water which comes out of the Aubergines and put another plate on top of the aubergine slices.

You now need to weigh this plate down with something heavy (I find that a couple of tins of soup works quite well) and leave them for about an hour to let the juice come out.

After an hour, squeeze out any of the excess juice from the aubergines and dry them well in a clean cloth.

Spread the aubergine slices on a baking sheet and drizzle 1 tablespoon of the olive oil over them tossing them around to get a good coating.

Put the baking sheet in a pre heated oven (around 200 degrees) and roast the aubergines for 30 minutes or until they are browning at the edges.

I usually roast the eggplant simply because the baking tray is much bigger than the frying pan and I can get the slices done all in one go, but, if you would rather sauté the eggplant to use in the moussaka you can do that too.

 

  1. Preparing the lamb for the Moussaka recipe (I did this step first)

    Because the mince can have quite a lot of fat come out of it I usually dry fry the mince until it is nicely browned then remove it from the pan and put it to one side then discard any of the fat which has come out of it before using it to make the moussaka.

Then heat a tablespoon of olive oil in a large frying pan and fry the onions, garlic and thyme gently, without colouring, for about 10 minutes.

Stir the minced lamb back in and add the parsley, cinnamon, tomato purée and red wine and stir to combine the ingredients. Season the mixture well and cook gently for around 20 minutes, stirring occasionally.

  1. Prepare the topping for the Greek Moussaka recipe

    It’s true that Moussaka isn’t the most healthy dish on the planet, that’s why I prefer a yogurt topping for my moussaka recipe because it is a bit lighter than others I have tried but that is purely my preference. Mix the yogurt with half of the cheeses and the beaten egg and season with ground pepper.

 

  1. Putting everything together for the Greek Moussaka!

    Line the bottom of a casserole dish with slices of aubergine, then spoon over some of the meat mixture. Build the layers of the moussaka up until all the meat and aubergine has been used.

Cover with the topping mixture and sprinkle with the remaining cheese and bake in a pre-heated oven at 180ºC / 350ºF for about 1 hour until golden and bubbling.

Let the Moussaka stand for about 20 to 30 minutes before cutting and serving and this will ensure that it keeps its shape when you serve it.