Spicy Shrimp Chowder

2 Tbsp unsalted butter

1 red bell pepper, diced

1 jalapeno pepper, diced

2 Tbsp Old Bay Seasoning

1 Tbsp Chili Powder

2 cups whole milk

2/3 cup long-grain white rice

2 ears corn, kernels removed. 

1 pound medium shrimp, peeled and deveined

Kosher salt and freshly ground pepper

Scallion greens

Heat the butter in a large stock pot over medium heat.  Add the bell pepper and jalapeno, stirring occasionally until peppers are starting to soften, about 3 minutes. 

Add the flour, Old Bay and Chili powder and cook, stirring unti the flour is lightly toasted, about 1 minute.  Add the milk, 6 cups water and rice.  Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes.

Add the corn to the pot and cook 3 minutes.  Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes.  Season the chowder with salt and pepper.  Top with scallion greens.

Mexican Corn Soup

3 cups fresh corn, cut off cob
2 med tomatoes, chopped
4 cups chicken stock
1/2 tsp dried oregano
4 slices thick cut bacon
1/2 onion, finely chopped
1 jalapeno, finely chopped
2 cloves garlic, finely chopped
1/2 cup heavy cream

In a large stockpot, cook bacon over medium heat until crisp.  Remove bacon and drain.  Add onion and jalapeno and cook, stirring frequently, for 5 minutes.  Add garlic and cook for 1 minute more.

Place half of the corn kernels in a blender with all but 1/2 cup tomatoes, 2 cups broth and oregano. 

Add puree to stockpot with 2 cups broth.  Bring to a low boil and add remaining corn.  Simmer on medium low heat until thick (about 20 minutes). 

Stir and remove foam with metal spoon.  Season with salt and pepper.  Add heavy cream and remaining 1/2 cup tomatoes.  

Garnish with crumbled bacon, sour cream and tortilla chips. 

Herbed Chicken Sandwich with Peppers

2 boneless, skinless chicken thighs
Juice from 1 lemon
1/3 cup olive oil
3 tsps fresh rosemary, finely chopped
1 tsp salt
1 tsp fresh cracked pepper
1/3 cup mayo
4 slices Italian salami
1/4 cup sliced pepperocinni peppers
14 cup roasted red peppers
Fontina cheese, cut 1/4 inch thick
2 french baguettes

In freezer bag, add lemon juice (reserving 1 tsp), 2 tsps rosemary, olive oil, salt and pepper.  Seal and shake until combined.  Add chicken to bag.  Refrigerate for 1 1/2 hours. 

Preheat oven to 400 degrees.  Take chicken out of marinade and discard marinade.  In a shallow baking dish add chicken and cook for 20 minutes, flipping half-way through.  Refrigerate chicken until ready to make sandwiches.

In a small bowl, combine mayo, remaining 1 tsp rosemary, remaining lemon juice, salt and pepper. 

Slice baguettes horizontally.  Spread mayo mixture on both sides of baguette.  Top with chicken, cheese and then peppers.

Creamy Tomato and Corn Soup

1 tbsp butter

1 tbsp olive oil

1/2 orange bell pepper, chopped

2 pounds ripe tomatoes, chopped 

1 1/2 tbsp tomato paste
1 chopped chipotle pepper in adobo sauce
1 tbsp adobo sauce
1 teaspoon sugar
2 cups chicken broth
2 ears corn, cooked and removed from husks
1/4 cup half and half
salt and pepper to taste

Heat butter and olive oil in large stock pot over medium heat.  Add bell pepper and cook over medium low heat for 8-10 minutes.  Add tomatoes, tomato paste, chipotle pepper, adobo sauce, sugar and broth to pot.  Bring to a boil and then reduce heat to medium-low.  Cover and simmer for 30 minutes. 

Use either a food mill or food processor to blend together.  Strain if using processor.  Add back to pan, add corn and half and half and warm the soup.   Salt and pepper to taste. Top with cilantro oil if desired.

Green Chile Chicken Posole

2 tablespoons vegetable oil
1 medium onion, finely chopped
3 jalapenos, diced (seeded for less heat)
1 tablespoon salt
3 cloves garlic, minced
2 (7 oz) cans fire roasted green chiles
1/3 cup fresh chopped cilantro
1 tablespoon dried cumin
1 tablespoon dried oregano
2 quarts chicken stock
4 cups water
3 cans hominy, drained
1 rotisserie chicken, diced

Heat oil in a large cast iron skillet over medium heat.  Add onion and jalapeno and sweat until soft, stir occasionally.  Add garlic and cook for 1 minute longer until garlic is fragrant.  Transfer mixture to a food processor and add green chiles (do not drain), cilantro, cumin and oregano and process until smooth.

Transfer mixture back to skillet and cook on medium heat until the mixture has turned a dark green (about 15 minutes).  Make sure to stir the mixture often.  Transfer to a large stock pot and slowly add stock.  Bring to a simmer on medium heat, and allow flavors to meld for at least 20 minutes.  Add hominy and chicken.  Once heated through you may serve.

Cilantro Vinaigrette

This recipe comes from a south-of-the-border caprese salad.  While the salad was good, what stole the show was the vinaigrette.  I modified it a little because my husband and I like things on the spicier side.  This dressing is so versitile.  You can use it on a salad, I mixed it in with some sour cream to top a burritto, or simply dip veggies in it. 

1/3 cup red wine vinegar
1/2 cup fresh cilantro leaves
3 tablespoons sugar
1 serrano pepper, chopped
     (use jalapeno and seed to cut the heat)
1 garlic clove, peeled and chopped
3/4 teaspoon salt
2/3 cup olive oil

In a blender, combine the first six ingredients.  While processing, gradually add oil in a steady stream.

Spicy Shrimp and Lobster Soup

2 teaspoons olive oil

1 red bell pepper, seeds and stem removed, and diced

2 teaspoons minced garlic

4 teaspoons minced fresh ginger

2 cups vegetable stock

2 Serrano peppers, seeded and minced

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

12 ounces medium shrimp, peeled and deveined

4 lobster tails, meat removed and diced

2 1/2 cups unsweetened coconut milk

1/4 cup fresh lime juice

Heat oil in a medium stockpot over medium-high heat. Add bell peppers and saute 2 to 3 minutes, or until softened. Add garlic and ginger and cook, stirring constantly, for about 2 minutes. Add vegetable stock, and Serrano peppers. Season the soup with the salt and pepper. Bring to a simmer and cook for about 10 minutes.

Blend soup mixture until smooth.  Add the shrimp and diced lobster meat and simmer for an additional 4 to 5 minutes just until the seafood is cooked through. Stir in the coconut milk, lime juice, and cook 2 to 3 minutes or until heated through.

Chicken Stock

2 chicken carcasses,

wing tips
1 large onion, quartered
4 carrots,
2 jalapenos
1 Serrano pepper
10 sprigs fresh thyme
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
8 cups all natural sodium free chicken broth
4 cups water


Place chicken, vegetables, and herbs and spices in large stockpot. Cook on high heat until boiling. Turn heat down to medium low so that stock maintains low, gentle simmer. 

Skim the scum from the stock with a spoon every 30 minutes. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.







Strain stock through a fine mesh strainer.

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Sopa de Crema de Poblano y Papas (Cream of Poblano and Potato Soup)

4 lg poblano chiles
1 tbsp unsalted butter
1 tbsp vegetable oil
1 medium sweet onion, grated
2 lg garlic cloves, crushed
3 yukon gold potatoes, peeled and thinly sliced
2/3 cup water
1/4 cup cilantro, plus more for garnish
1 cup chicken stock**
1/2 cup frozen corn kernels (thawed) 
1/2 cup heavy cream
1/2 teaspoon salt

** I recommend a stock simmered with chiles.   My recipe is in my blog

1. Roast the chiles directly over a gas flame or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes.  Watch carefully to prevent charring too much or the chiles may get too soft.  Place in a plastic bag and steam about 5 minutes.  Scrape off the charred skin.  Cut the chiles open, remove the seeds and veins.  Chop coarsely and reserve.

2. In a large heavy saucepan, heat the butter and oil over medium heat.  Cook the onion stirring frequently until softened, 3 to 4 minutes.  Add the potato, water, garlic cloves and chicken stock.  Bring to a boil then reduce the heat to medium-low and cook until the potato is very tender, about 15 minutes.

3. When the potato is done, either use a stick blender to blend the contents of the saucepan, or use a blender or food processor.  Add the reserved chiles, cilantro cream and salt.  Puree until smooth.  Return the soup to the saucepan, and bring to a boil over medium-low heat, stirring frequently to prevent scorching.  Divide the soup among four bowls.  Garnish with about 2 tablespoons of corn, and sprinkle with cilantro

Mom's Chili

I know there are a lot of chili recipes out there, but you have to give this one a try.  This chili is spicy and savory.  I guarantee this will be your new go-to chili recipe. 

2 lbs course ground beef 
1 lb sweet Italian sausage
1 lb hot Italian sausage 
1 large can chili beans
1 small can kidney beans (lightly mashed) 
1/2 can diced jalapenos 
2 cans rotel 
2 cans stewed tomatoes, cut up in the can
2 cans tomato sauce w/celery and green peppers
1 large onion chopped
1 can tomato paste 
3/4 can beer 
1 packet chili seasoning 
1 tbsp ginger


Brown hamburger, sausage and onion until crumbly, add garlic, drain grease.  Add beans, jalapenos, rotel, tomato sauce, tomato paste, seasoning mix and ginger.  Simmer for 1/2 hour, add beer and simmer until ready to eat. 


Top with shredded cheese, onions, sour cream and fritos.

Chicken, Sausage and Shrimp Gumbo

Combine in a large plastic bag:1 1/2 tsp salt
1 tsp smoked paprika
1 tsp chili powder
1 tsp black pepper
1 tsp garlic powder

Add and shake until completely coated:1 whole chicken, sectioned

Heat in a large heavy pot over med. heat:4 tbps vegetable oil

Brown the chicken pieces on all sides, 5 to 10 minutes. Remove to a platter. Set the pot aside.
Heat in a medium heavy saucepan:1/2 cup vegetable oil
Whisk in:
1/2 cup all-purpose flour

Cook, stirring constantly with a wooden spoon over medium heat until the roux turns dark mahogany brown, about 30 minutes.
Meanwhile combine in a small bowl:1 cup sliced okra
1/2 cup chopped celery
1/2 cup chopped red pepper

Remove the roux from the heat and stir until it stops bubbling, 1-2 minutes. Very carefully add the roux and the vegetable mixture to the stock pot. Whisk in :8 cups chicken stock
1 jar clam juice

Bring to a boil, whisking. Reduce the heat and add the chicken. Simmer until the chicken is cooked through, about 30 mins. Remove the chicken from the pot.
Stir into the pot:12 oz andoullie sausage, cut into slices
1 tbsp chopped garlic

Simmer until the sausage is cooked through, about 10 minutes. Discard the chicken skin and bones, and shred the meat. Stir the chicken into the pot along with:1 1/2 pounds shrimp (uncooked), tailed and deveined
1 tbsp file powder
Salt to taste
Hot pepper sauce

Serve over cooked rice

White Chicken Chili Stew

This stew is absolutely addicting. The broth is so flavorful and rich. This will definitely be a new staple.


1 sm. onion, grated
1 can fire roasted green chiles, drained
1 poblano pepper
1 jalapeno pepper

1 garlic clove, minced

2 tbsp. vegetable oil
2 tbsp. spice blend (recipe follows)
4 cups chicken stock
2 cups diced chicken
2 ears corn cooked and cut off husk (save husks)
1 can hominy
1 can cannelloni beans
3 cups half and half
salt to taste


Cut the jalapeno and poblano pepper in half and seed them. Spray with nonstick cooking oil and roast in oven at 450 degrees until skin starts to blacken and bubble. Peel off skin and dice.


Meanwhile, heat oil in large stock pot. Add onion, garlic and green chiles. Cook on medium low heat for 5 minutes. Add spice blend to pot and stir into onion mixture. Slowly add in chicken broth while stirring.


Add the chicken, diced roasted peppers, corn kernels, corn husks beans and hominy. Bring to a boil.


Reduce heat and let stew simmer for at least a half hour.


Remove corn husks. Stir in half and half.


Spice blend
2 tbsp. Chili powder
1 tbsp. Cayenne
1 tbsp. Smoked Paprika
1 tbsp. Cumin
1 tbsp. Old Bay Seasoning
1 tbsp. Black Pepper
2 tsp. salt
1 tsp garlic powder

Shrimp Avocado and Mango lettuce wrap

Bon Appetit (August 2010) was my inspiration for this meal. I changed it up a bit though. Here is what I came up with!


Shimp, Avocado and Mango Lettuce Wrap with a Sweet Chili-Ginger Vinaigrette
1/2 cup Asian Sweet Chili sauce
2 tablesppons seasoned rice vinegar
1 teaspoon Gourmet Garden Ginger puree (find it in the produce isle)
1/2 pound cooked shrimp with tails off - diced into 1/3 in. pieces.
1 large mango, peeled, pitted and diced into 1/3 in. pieces
1 avocado, halved, pitted, peeled, diced into 1/3. pieces
1 large head lettuce, leaves seperated


Whisk first three ingredients in small bowl, season with salt. Place diced shrimp, mango and avocado in medium bowl, toss with two tablespoons vinaigrette. Refrigerate for 5 minutes to allow flavors to incorporate together. Place shrimp mixture in a piece of lettuce and top with vinaigrette.