spanish paella

source: rachael ray | look + cook

i love spanish food & especially manchego cheese. this paella is delish served alongside polenta pan-fried & topped with grated manchego.

{paella with a side of sauteed spinach}

1 pound sausage links {hot or sweet, as desired}
3 cups chicken stock
2 pinches saffron threads
2 tablespoons olive oil
2 chicken breasts, cut into large pieces
salt & pepper
2 tablespoons butter
1/2 cup orzo pasta {i use whole-grain}
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 bay leaf 
1 cup rice {i use brown rice}
1/2 cup dry white wine
1 pound large deveined shrimp {i use already cooked shrimp}
1 can fire-roasted tomatoes
fresh basil, cut into confetti strips


1. in a skillet with 3/4" water, bring to a boil & par-cook the sausages for 7-8 minutes.

2. in a medium saucepan, warm the stock & saffron.

3. in a large skillet over medium with the olive oil, season the chicken pieces with salt & pepper, & cook them for 2-3 minutes on each side. remove the chicken & set aside.

4. add the sausage to the large skillet to crisp up the casings for 2-3 minutes. remove & cut into large chunks.

5. to the same large skillet, add the butter.  once melted, add the orzo & toast for 2-3 minutes.

6. add the onions, garlic, & bay leaf to the orzo. season with salt & pepper, & cook for another 2-3 minutes.

7. add the rice & stir to combine. deglaze the pan with the wine & let reduce for 1 minute.

8. add the chicken, sausage, & saffron stock. cover & simmer for 15 minutes.

9. add the shrimp & tomatoes, & cook for 3-4 more minutes.

serve in the skillet topped with the basil confetti.

6 servings | 19 points+ each

chicken tortilla soup

source: danae original {sorta}

there is this amazing mexican restaurant in raleigh that serves the best chicken tortilla soup i've ever eaten - dos taquitos.  most of their menu offerings are very unique & not at all like the usual mexican restaurant in america.  all my friends that have travelled to mexico say it reminds them of the authentic cuisine of that country.

i made this recipe up based on my memory of the dos taquito soup.  i made a couple of ingredient additions {the cinnamon & honey} inspired by a rachael ray recipe for ancho chicken tortilla soup.

1 can corn, drained & dried
2 tablespoons olive oil
1/2 sweet onion, finely chopped
3-4 cloves garlic, finely chopped
1 chipotle pepper, finely chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon cinnamon
1 bottle mexican beer {i used modelo negra}
1 can diced fire-roasted tomatoes
1 tablespoon honey
2 chicken breasts, cooked & shredded {i boil them for 20-30 minutes & let them cool}
2 cups chicken stock
juice of 1 lime
salt & pepper


toppings:
- corn tortillas, cut into strips & baked till crisp
- oaxaca cheese, cubed {fresh mozzarella can be substituted}
- avocado, diced
- cilantro, finely chopped


1. in a soup pot on high heat, with NO oil, add the corn kernels.  let them char for a few minutes, stirring occasionally if needed.

2. add olive oil, onion, garlic, & pepper.  saute for a few minutes before adding spices, then saute for another 1-2 minutes.

3. add the beer & let cook down for 1-2 minutes.

4. add the tomatoes & honey.  stir to combine.  add the chicken & coat in the sauce.

5. add the chicken stock & lime juice.  salt & pepper to taste.  heat through.  {add more chicken stock or water if you like more liquid.}

{what it looks like in the pot before all the toppings}

serve in bowls with tortilla strips, cheese, avocado, & cilantro added as desired.

the cheese gets all melty & yummy, & the avocado also adds a creaminess that pairs excellently with the crunch of the tortilla strips.  this recipe might be even better than dos taquitos!

chicken suizas quesadilla cake

source: rachael ray | look + cook

we love having quesadillas on wednesdays because they are so quick, yet still versatile, & we are always crunched for time before church!

6 tomatillos
1 medium onion, peeled & quartered
1 jalapeno pepper, seeded & halved
1 poblano pepper, seeded & quartered
2 garlic cloves, peeled
cooking spray
handful fresh cilantro
1 lime, zest & juice
1 tablespoon honey
1 teaspoon cumin
salt
1 rotisserie chicken, skin removed & meat shredded
5 flour tortillas {8 inch}
3/4 cup creme fraiche {or sour cream}
2 cups shredded swiss cheese
2 cups shredded monterey jack cheese


1. heat a grill pan or grill to medium-high heat.  preheat oven to 350 degrees.

2. peel, rinse, & halve the tomatillos.  thread them on metal skewers with onion, peppers, & garlic.  coat with cooking spray.

3. grill vegetables 15 minutes, turning to cook evenly.  char the tortillas on each side, too.

4. put charred vegetables into a food processor.  add cilantro, lime zest & juice, honey, cumin, & salt.  pulse until it becomes a sauce.  {if too thick, add 1/3 cup water.}

5. put the shredded chicken into a large bowl, & pour the sauce over it.  toss to coat.

6. coat a cake pan with cooking spray.  layer one tortilla with one quarter of the chicken mixture, 4 dollops of creme fraiche, & the shredded cheeses.  continue layering in this manner, & top with the final tortilla.

7. coat the top with cooking spray, & place the pan into the oven {or hot grill with the lid down} to melt the cheese for 5 minutes.

8. place a plate over the pan, & invert the cake.  cut into four wedges to serve.