Sacramento Taco Soup

I am not sure of the original origin of this recipe. I have seen it printed in both a Weight Watchers and a Southern Living cookbook. I found it on a WW recipe review board years ago. It is a very delicious soup recipe, I see why it gets so much attention. The key to this recipe is the green taco sauce. It is what makes this soup so different. I think it echos the green chilies and adds a bright tartness. I love that there are so few ingredients and very little chopping. Sometimes I don't even chop. I use kitchen shears and snip the green onion and cilantro right into the bowl. Delicious and easy, you can't beat that.

Sacramento Taco Soup

Serves 8 (1 cup servings)

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
    ~ (or 12 oz. pre-cooked chicken, cut into bite-size pieces) ~

2 (14.5 oz.) cans diced tomatoes, undrained

4 cups fat-free low sodium chicken broth

1 (4.5 oz.) can chopped green chilies, undrained

1/4 tsp. kosher salt

4 (6-inch) corn tortillas, halved

1/2 cup green onions, chopped

1/2 cup Monterrey Jack cheese, shredded

1/4 cup chopped fresh cilantro

1/4 cup green taco sauce

Directions

Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes (If using pre-cooked chicken, add in the last 15 minutes of cooking time).

Tear each tortilla half into 1-inch pieces; place 1 tortilla half in each of 8 soup bowls. Ladle soup into bowls; top each with 1 Tbsp. green onions, 1 Tbsp. cheese, 1-1/2 tsp. cilantro and 1-1/2 tsp. green taco sauce. 

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
The Chicken Chick: Clever Chicks Blog Hop
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
The Tumbleweed Contessa: What'd You Do This Weekend
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin' Wednesday
Family Home and Life: Wow Us Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
My Turn for Us: Freedom Fridays with All My Bloggy Friends

Mexican Egg Thingy

Have you heard of the Sunday Eggy Thing? It is a breakfast for dinner creation that Dr. Phil made on Rachael Ray. It is so delicious! Basically it is a flour tortilla fried in olive oil, seasoned with salt, topped with fried eggs and soy sauce. The description doesn't do it justice because the technique fuses the ingredients into the Eggy Thing. You have to watch the video, you will totally get it then. I confess I never can remember the name of this unusual dish. In my house it is known as a "Egg Thingy". Sorry Dr. Phil. I also make a smaller version. Mine is a fajita size tortilla and only one egg. I love the soy sauce with the rich egg yolk! The crispy tortilla is amazing too. A must try.

This morning I went rogue and invented my own Mexican "Egg Thingy". I still had a scoop of Guacamole left from yesterday's Chef Salad Al Carbon. So I thought I had to put it to good use. I am going through an avocado and Sriracha phase. They are delicious together on toast. But I didn't have bread, all I had was flour tortillas. Light bulb! I will make an Egg Thingy and top it with guacamole! Such a great idea. It was de-li-cious! I skipped the soy sauce and drizzled the thingy with Sriracha. SO GOOD! Not something you want to serve your sweetie for a early breakfast. It is probably a little too savory and spicy for 6:00 am (inside joke). But it is perfect for brunch or breakfast for dinner. I will be making this again real soon.

Mexican Egg Thingy
Serves 1

Ingredients

Olive oil
1 - 6" flour tortilla
1 large egg
Kosher salt
Sriracha chili sauce
Guacamole (click here for recipe)

Directions

Drizzle olive oil in a large nonstick skillet over medium-high heat. Once hot, put a tortilla into the pan and heat for a few seconds. Crack the egg on top of the tortilla. Let the egg cook on top of the tortilla for a minute or two just until eggs start to set. When the tortilla is brown underneath, flip the tortilla over with a spatula and cook the egg on the other side for another minute. While cooking, sprinkle with a dash of salt. Once cooked, remove to a plate and serve egg side up with a drizzle of Sriracha and a scoop of guacamole.

Linking to:
The Chicken Chick: Clever Chicks Blog Hop
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Horrific Knits: Inspired Weekends
The Tumbleweed Contessa: What'd You Do This Weekend
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Family Home and Life: Wow Us Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
My Turn for Us: Freedom Fridays with All My Bloggy Friends

Chef Salad Al Carbon

One of my favorite salads at a Mexican restaurant I use to frequent is the Chef Salad Al Carbon. I ordered it so often when I worked downtown that one of the waitresses would say "The usual?" Embarrassed! Well sort of, it really is a great salad. A delicious Mexican twist on a chef's salad with all the flavor of Tacos Al Carbon. The recipe is really simple; a green salad topped with tomatoes, cheese, hard-boiled eggs, grilled steak or chicken, sour cream and guacamole. They serve house dressing on the side. Sometimes I used the dressing and sometimes I would use salsa. Today since I had fresh Guacamole on hand, I decided to make it at home. It was easy and delicious. The only thing I need practice on is getting the crusty exterior on the steak with a medium rare interior. I think this steak was a little thin today. Practice makes perfect right? Let me know if you have any grilling tips. I will be happy to use them next time.

Chef Salad Al Carbon

Serves 2

Ingredients

For marinade:

Sazon (click here for recipe)

2 tsp. lime juice

1 tsp. light soy sauce

1 tsp. Worcestershire sauce

1 or 2 drops Cholula hot sauce

1 petite sirloin steak (or boneless skinless chicken breast)

For Salad:

Grilled steak (or chicken)

1-1/2 heads of romaine lettuce, torn

1 tomato, chopped

2 Hard-boiled eggs, cut into quarters

2% sharp cheddar cheese, grated in large shreds

Salt and pepper, to taste

1/4 cup light sour cream

1/4 cup Guacamole (click here for recipe)

1/4 cup Creamy Mexican Dressing (click here for recipe)

Directions

Season both sides of steak (or chicken) with Sazon seasoning. Place in a Ziploc bag with lime juice, soy sauce, Worcestershire sauce and hot sauce. Remove as much air as possible from bag and zip close. Place in the refrigerator to marinate 20 to 30 minutes.

Place two eggs in a sauce pan cover with water. Bring to a boil over high heat, when water begins to boil turn off the heat and set timer for 10 minutes. Drain and fill half way with water, cover with ice and set aside to cool. Peel eggs and slice into quarters.

Preheat grill for 10 minutes at high. Place steak on grill and grill for 4 minutes. Flip and finish cooking for 2 minutes (If using chicken or another cut of beef adjust cooking time). Remove from grill and let rest for 5 minutes. Slice into 3/4” cubes.

To build a salad start with half of the lettuce, tomatoes, and cheese. Place four egg quarters along the edges of salad; season with salt and pepper. Top with half of the steak (or chicken), garnish with a scoop of sour cream and guacamole. Place dressing in a ramekin on one side of the plate.

Linking to:
The Chicken Chick: Clever Chicks Blog Hop
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Horrific Knits: Inspired Weekends
The Tumbleweed Contessa: What'd You Do This Weekend
Stone Cottage Adventures: Tuesdays with a Twist
Buns In My Oven: What's Cookin' Wednesday
Family Home and Life: Wow Us Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
Carole's Chatter: Food on Fridays - Salads
My Pinterventures: Summer Salads Party

Guacamole

Cinco de Mayo is just days away. Do you have a dip for your tortilla chips? How about Guacamole? This is how I have been making guacamole lately. I use all the usual ingredients; ripe avocado, tomato, onion, garlic, lime juice and cilantro. But instead of fresh jalapeno I use pickled jalapeno. This way I can put in just enough to match my mood. Plus pickled jalapenos usually have a very consistent heat level. You just never know how hot a fresh jalapeno pepper will be. This guacamole is delicious as a dip for tortilla chips. It is also great on tacos, nachos, salads or any Mexican dish. If you press plastic wrap on to the surface of the guacamole it will stay nice and green. The lime juice helps too. So you can make it a little ahead if you need to. I hope there is a Cinco de Mayo celebration in your future and this recipe will come in handy. Have some fun for me!

Guacamole

Makes about 1-1/2 to 2 cups

Ingredients

1 garlic clove, minced

2 Tbsp. red onion, finely chopped

1 Tbsp. pickled jalapeno, minced

1 Roma tomato, chopped

2 medium large avocados

Juice of 1 lime

2 Tbsp. cilantro, roughly chopped

Kosher salt, black pepper and red pepper flakes, to taste

Directions

Combine all ingredients in a medium sized bowl. Stir to combine mashing some of the avocado with a fork. Press plastic wrap on to the surface of the guacamole so that there are no air pockets. This helps prevent browning. Chill in the refrigerator until ready to serve. Serve with tortilla chips, or as a topping for tacos or any other Mexican dish.

Want more dips for your chips?

Check out these recipes for your Cinco de Mayo Celebration.

Pico de Gallo

Cilantro Lime Salsa

Hot and Smoky Salsa

Hot Sauce

Pineapple Pico de Gallo

Tomatillo and Avocado Salsa

Garlic Lover's Hot Sauce

You want those chips to be a meal?

Check out these Nacho ideas.

Grilled Shrimp Nachos

Breakfast Nachos

Linking to:

Horrific Knits: Inspired Weekends

The Tumbleweed Contessa: What'd You Do This Weekend

Stone Cottage Adventures: Tuesdays with a Twist

Anyonita Nibbles: Tasty Tuesdays

Buns In My Oven: What's Cookin' Wednesday

Easter, Dad's Birthday and Coconut Baba

WARNING! Long, wordy and lots of photos.

I hope everyone had a very Happy Easter! We had something big to celebrate in our family. Dad's birthday fell on Easter this year. I immediately knew what I wanted to do for him. I would make him a Coconut Baba. My Maw Maw (Dad's Mom) would always make Coconut Baba. I never saw her make it. It was just something she would take from the frig in a covered 9x13 baking pan and unveil at the table after one of her iconic meals. I have never had anything similar any where else. It is a moist yellow cake topped with a creamy coconut layer, then a coconut custard and finished with meringue. We don't have her recipe but Mom would make her own version every now and then. It is definitely a labor of love. Lots of steps involved. Dad said he remembers being the one to crack open the coconuts for Maw Maw. I remember him drilling, beating the coconut with a hammer and even smashing a few coconuts against the garage floor for Mom. See Maw Maw used fresh coconut and simmered it with sugar and the liquid from the coconut. Mom has done this a few times too. But lately we have used store bought sweetened coconut with great success. Warming a bag of sweetened coconut with a can of coconut milk makes a sweet creamy coconut layer. Dad was thrilled with the outcome. He said it tasted like what he remembers. I still wish I had Maw Maw's exact recipe but I am happy I could make our version for Dad's special Easter birthday.

The only problem I had was I needed a deeper cake pan. I found myself dangerously filling the pan to the tippy top. Mom said she thinks Maw Maw used a Jiffy cake mix. I could not find one the day I went to the store. So, I did not use all the custard and meringue for fear it was going to spill over. Jiffy is a smaller cake mix, I think that would help or maybe I just need a bigger pan? Believe me you want to use every bit of these wonderful ingredients.

Now for the Easter garnish. This is totally optional, Maw Maw never garnished her Coconut Baba and it was still delicious. I just got inspired by all the Pinterest desserts featuring little eggs in a nest. I think dear sister's friend "J" would totally approve of using toasted coconut for my nesting material. Mom sure did. She kept asking, "Now how did you do this? What is in the topping?" It is so funny how marvelous toasted coconut is. Coconut is normally quite chewy and not real sweet on it's own. But sweetened and toasted it is like candy! Sweet, light, crispy and still a little chewy. It made a sweet little nest for a few Cadbury eggs. I think this is going to become an Easter tradition.

Coconut Baba

Serves 12 to 16

Ingredients

Cake:

1 box yellow cake mix, prepared as directed

3 eggs

1/3 cup oil

1 cup water

Coconut layer:

14 oz bag sweetened coconut

1 can coconut milk (or cream of coconut)

                                                                                                            

Custard layer:

3 cups 2% milk

1 cup sugar

1/2 cup flour

Dash of salt

5 egg yolks

2 Tbsp. butter

1 tsp coconut extract

1/2 tsp vanilla

Meringue:

5 egg whites

1/4 tsp cream of tartar

1/8 tsp salt

1/2 cup sugar

1 Tbsp corn starch

1 tsp vanilla

2 Tbsp hot water

Easter Garnish:

Toasted coconut

Cadbury candy coated milk chocolate eggs

Directions

Prepare cake as directed on box in a rectangle 9x13 pan. Meanwhile, combine shredded coconut and coconut milk in a sauce pan, heat until creamy. When cake is done, remove from oven and prick surface of the cake with a fork. Spread coconut mixture over warm cake.

Prepare custard by combining milk, sugar, flour, and salt. Cook until it begins to thicken. Whisk egg yolks together, temper with a little of milk mixture. Add yolk mixture to milk mixture continue cooking until thick and creamy. Add butter and extract. Pour on top of coconut.

Beat egg whites until foamy. Add cream of tartar and salt. Continue beating adding sugar, corn starch, extract and hot water. Beat until stiff peaks form. Swirl over custard and bake at 325 degrees until meringue is browned evenly about 20 minutes. Remove from oven allow to cool. Refrigerate until ready to serve.

Easter Garnish:
Toast 3/4 cup of sweetened coconut in a dry non-stick pan over medium low heat. Stir often until golden brown. Remove from heat, continue to stir until cool. Store in an air tight container until ready to garnish. To garnish place a spoon full on top of each piece of cake forming a nest. Place two or three Cadbury eggs in the center of the coconut nest.

Linking to:

Jam Hands: Recipe Sharing Monday

Ms. enPlace: See Ya in the Gumbo

My Pinterventures: The Yuck Stops Here!

Yesterfood: Treasure Box Tuesday

It's Your Life: Tuesday with a Twist

Anyonita Nibbles: Tasty Tuesdays

Buns In My Oven: What's Cookin' Wednesday

Miz Helen's Country Cottage: Full Plate Thursday

Turnips 2 Tangerines: Four Seasons Blog Hop

Diamonds in the Rough: Share Your Stuff Tuesdays

My Turn for Us: Freedom Fridays with All My Bloggy Friends

Hungry Harps: Get Him Fed Fridays

Carole's Chatter: Food on Friday - Coconut

Roast Beef and Cucumber Lettuce Wrap

Now that it is getting warmer my thoughts have turned to chilled soups, salads, sandwiches and lettuce wraps. Having just captured a childhood memory of Creamy Cucumber Dressing on a Roast Beef and Cucumber Sandwich. I just couldn't help but wonder how it would be in a lettuce wrap. I embellished it a little more with Greek ingredients. I added feta, tomato and red onion. It was amazing! I liked it better than the sandwich. The dressing really shines in the lettuce wrap version. I dipped my wrap in the dressing. It was nice and messy, so feel free to drizzle the dressing over the top if you prefer. Either way this is a delicious way to enjoy the freshness of a lettuce wrap and those amazing cucumbers.

Roast Beef and Cucumber Lettuce Wrap

Serves 1

Ingredients

1 or 2 Romaine lettuce leaves

3 to 6 slices Deli Roast Beef

6 to 12 English cucumber slices

5 to 10 Roma tomato slices

Red onion, thinly sliced

Feta cheese, crumbled

Kosher salt and black pepper, to taste

Creamy Cucumber Dressing [Click here for the recipe]

Directions

Place one or two lettuce leaves on a plate. Place two or three slices of roast beef in each. Top with sliced cucumbers, tomatoes and onions. Season with salt and pepper. Sprinkle with feta cheese and serve with Creamy Cucumber Dressing for dipping.

Linking to:

My Pinterventures: The Yuck Stops Here!

Anyonita Nibbles: Tasty Tuesdays

Dizzy Busy & Hungry: Wine'd Down Wednesday

Diamonds in the Rough: Share Your Stuff Tuesdays

Carole's Chatter: Food on Fridays - Sandwiches + Food on Fridays - Cucumber

Roast Beef and Cucumber Sandwich

Well here is the sandwich that inspired the Creamy Cucumber Dressing. Well sort of... I could not find pita bread when I went to the store. So I modernized the recipe by using sandwich thins. They were perfect for this flavor combo. The thin bread let the savory roast beef, crispy cucumbers and creamy dreamy dressing shine through. It really brought me back to my childhood. I am so glad I, we all can make this sandwich or pita again. We don't have to rely on a bottle of dressing from the store any more. Smile!

Roast Beef and Cucumber Sandwich

Serves 1

Ingredients

1 Sandwich thin (or Pita)

3 slices Deli Roast Beef

6 or 7 English cucumber slices

Kosher salt and black pepper, to taste

Creamy Cucumber Dressing [Click here for the recipe]

Directions

Place one sandwich thin on a plate. Spread the bottom half with a little dressing. Place two or three slices of roast beef on top of the dressing. Top with sliced cucumbers, season with salt and pepper. Drizzle with a little more dressing and top with other half of sandwich thin. Enjoy!

Linking to:

Jam Hands: Recipe Sharing Monday

Buns In My Oven: What's Cookin' Wednesday

My Turn for Us: Freedom Fridays with All My Bloggy Friends