Posole (also spelled pozole; pronounced poh-SOH-lay) is a hearty, meaty Mexican soup or stew that includes hominy, although there are vegetarian versions out there, too. This recipe for Green Posole with Chicken is delicious, super easy to make and perfect for entertaining!

The recipe calls for 1 cup of bottled green salsa but I used one 12-oz. jar of Trader Joe’s Salsa Verde. I also added 1 crushed clove of garlic, a teaspoon or so of cumin, and a few teaspoons of dried oregano. Serve with a variety of garnishes (avocado, sliced radishes, chopped onion, Queso Fresco, chips, etc.) so each person can dress up their posole as they like. Enjoy!

Green Posole with Chicken
-recipe from Sara’s Secrets for Weeknight Meals by Sara Moulton

Posole is a hearty soup from the Jalisco region of Mexico that is traditionally made with pork and hominy. Hominy is dried corn kernels from which the hulls and germs have been removed. (In its ground form hominy is called grits.) Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes. -Sara Moulton

Makes 4-6 servings.

 2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green salsa (salsa verde)
4 cups canned chicken broth or Chicken Stock
1 rotisserie chicken, skin and bones discarded and meat shredded
Two 15-ounce cans white hominy, rinsed and drained
Kosher salt and freshly milled black pepper

Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes.

Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve, ladle into bowls and let everyone garnish their own portion.

Garnishes: Finely chopped onion, chopped avocado,slivered radishes, chopped cucumbers, shredded napa cabbage, and tortilla chips.

Tags: chicken soup, Cinco de Mayo, green posole, hominy, Mexican, Mexican Chicken Soup, posole, soup, stew, Trader Joe's salsa verde

I love fish tacos, and this version is easy to make and full of fresh flavors. This recipe features chile-marinated grilled fish served with fresh Pico de Gallo salsa and a super tasty Lime-Cilantro Sour Cream Sauce. You can make almost everything ahead so it’s perfect for entertaining…just grill the fish right before serving.

The recipe has you use 2 tortillas per taco, which is brilliant because the inner tortilla will start to fall apart so you’ll still have the outer tortilla to keep the taco together. Definitely take the extra few minutes to make fresh Pico de Gallo salsa — It’s super easy and compliments the flavors of the tacos better than the jarred store-bought stuff. Serve the tacos with Arroz Verde (Green Rice) and a green salad drizzled with a Mexi-inspired vinaigrette. Enjoy!

Grilled Fish Tacos
-recipe from Fine Cooking Magazine 

A grilled fish taco is a beautiful thing to eat. San Diego and points south are where they originated. Although many of the fish tacos in the area are fried, the grilled ones really stand out and are much lighter. Serves 6-8, Yields 12 tacos.
 
For the lime-cilantro sour cream sauce:
1 cup sour cream 
1/2 cup mayonnaise 
3 Tbs. minced fresh cilantro
Grated zest of 1 lime 
1 Tbs. fresh lime juice

For the tacos:
2 tsp. ground ancho chile powder 
1/2 tsp. ground cumin
3 cloves garlic, minced
1/2 tsp. kosher salt 
1/4 tsp. freshly ground black pepper 
2 Tbs. olive oil 
3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod) 
2 dozen 6-inch corn tortillas
2-1/2 cups shredded green cabbage 
2-1/2 cups shredded red cabbage 
Pico de Gallo 
4 limes, quartered

To make the lime-cilantro sour cream sauce:
Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.

To make the tacos:
In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.  

Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.

Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.

Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.

In a large bowl, combine the green and red cabbage.

To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of  lime over the filling, fold the tortillas, and eat.

Tags: Cinco de Mayo, fish, fish tacos, grilled fish tacos, grilling, Mexican, Mexican food

You can never have too many chicken recipes! This delicious Thai-inspired dish is easy to make and perfect for a weeknight meal. The super flavorful peanut sauce is the star of the show here. If you like Thai food then you’ll love this recipe!

Don’t feel like pounding the chicken breasts? I ‘spose you could use chicken cutlets or chicken tenders instead, although they will take less time to cook so be careful not to overcook them. Serve with Thai-Style Cabbage Salad and steamed jasmine rice. Enjoy!

Chicken Breasts with Red Thai Curry Peanut Sauce
-recipe from Fine Cooking Magazine
 
2 Tbs. chopped fresh ginger
1 Tbs. chopped garlic
1/2 cup natural smooth peanut better, preferably at room temperature
1/4 cup rice vinegar
2 Tbs. soy sauce
2 Tbs. mirin or granulated sugar
1-3/4 tsp. red Thai curry paste
4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), trimmed
Kosher salt and freshly ground black pepper
2 Tbs. canola oil; more as needed
1/2 cup unsweetened coconut milk
3 Tbs. minced fresh cilantro

In a food processor, combine the ginger, garlic, peanut butter, rice vinegar, soy sauce, mirin (or sugar), 1-1/2 tsp. of the curry paste, and 3 Tbs. water. Process until smooth, about 30 seconds. Taste to check the heat level and add the remaining 1/4 tsp. curry paste if you like.

If the chicken breasts come with tenders, remove them and reserve them for another use. Between two sheets of plastic wrap, lightly pound the chicken breasts to an even thickness with a meat mallet, a heavy pan, or the side of a cleaver. Season the chicken all over with salt and pepper. Set a large, heavy skillet over medium-high heat and add the canola oil. When the oil is very hot, add two of the chicken breasts and cook until nicely browned, 3 to 4 min. Flip the chicken and continue to cook until it’s cooked through, another 3 to 4 min. Transfer the chicken to a platter. Repeat with the remaining chicken, adding 1 to 2 Tbs. more oil if the pan is dry.

Reduce the heat to low and add the coconut milk and 1/2 cup of the peanut sauce to the skillet. (Save the remaining sauce for another use). Stir to combine and heat through, about 2 min. Remove from the heat and stir in the cilantro. Drizzle the sauce over the chicken and serve immediately.

Tags: Asian chicken, Chicken, Chicken breasts with Red Thai Curry Peanut Sauce, chicken recipe, chicken with peanut sauce, curry chicken, peanut sauce, Thai chicken, Thai curry chicken, thai curry peanut sauce

This recipe for Chicken Potpie Pasta is an easy-to-fix twist on the classic comfort food dish. You get all the chicken potpie flavors without the fuss of making pie crust…perfect for a weeknight meal!

I added a little white wine and some freshly chopped parsley to the sauce, and substituted a cup or so of frozen peas for the green beans. This would also be a great way to use up leftover turkey. Enjoy!

Chicken-Potpie Pasta
-from Everyday Food Magazine

Serves 6.

Total Time: 30 minutes

Salt and pepper
3/4 pound penne or other short tubular pasta
1/3 pound green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
1/4 cup all-purpose flour
2 cups chicken broth
2 cups diced cooked chicken

In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.

Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.

Stir pasta into chicken mixture.

Tags: chicken pot pie, chicken potpie, Christmas, Comfort Food, leftover chicken, leftover turkey, Martha Stewart Everyday Food, Thanksgiving

I’m always on the search for new ways to use up leftover turkey, which is what led me to this delicious soup. It’s loaded with fresh veggies and herbs, and you can substitute different veggies depending on what you have on hand. For instance, I used green beans instead of zucchini. Serve with crusty bread and enjoy in front of a roaring fire!

Heartland Turkey and Vegetable Chowder
-from The New Thanksgiving Table by Diane Morgan

This is a hearty, chock-full-of vegetables chowder using leftover turkey. I make variations on this recipe throughout the winter when I have leftover chicken. See what’s fresh in the produce aisle and feel free to vary the vegetables. You could use kale instead of Swiss chard, or even substitute spinach, adding it at the last minute. Add green beans in place of the zucchini, if desired. Serve this soup with a loaf of crusty French bread for a perfect one-course meal. – Diane Morgan

Serves 8.

4 strips bacon, chopped
1 large yellow onion, cut into 1/2-inch dice
2 large ribs celery, trimmed and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
2 large red potatoes (about 8 ounces each), peeled and cut into 1/2-inch dice
1 small butternut squash (about 1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice 
8 cups turkey stock or canned low-sodium chicken broth
1 medium zucchini, cut into 1/2-inch dice
2 cups chopped deribbed Swiss chard leaves
2 cups diced of roast turkey (1/2-inch dice)
1 tablespoon minced fresh sage
1 tablespoon fresh thyme
Salt and freshly ground pepper

In a heavy 6- to 8-quart Dutch oven with a lid, cook the bacon over medium heat, stirring frequently, until crisp and browned. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Set aside. Pour off all but 3 tablespoons of fat from the pan and return it to medium heat. Add the onion, celery and carrots. Sauté, partially covered, stirring occasionally, for about 5 minutes until the vegetables are soft but not browned.

Add the potatoes, squash, and stock. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Partially cover the pot and cook for about 15 minutes until the potatoes and squash are tender. Add the zucchini, Swiss chard, turkey, sage, and thyme. Cook for 5 minutes longer. Add the bacon and season to taste with salt and pepper. Ladle the soup into warmed bowls and serve immediately. The soup an be made up to 2 days in advance. Cover and refrigerate.

Tags: Christmas, holiday leftovers, holidays, leftover turkey, soup, Thanksgiving leftovers, turkey, turkey chowder, turkey soup, turkey vegetable soup

We spent last weekend at a friend’s house in Newport, Oregon. Since we were at the coast I thought it would be fun to make this delicious cioppino — a tomato-based fish stew that originated in San Francisco — for dinner. It was a perfect meal after a day spent walking along the beach and searching for hidden treasures in the sand. 

I used 1 lb. of cod and a thawed bag of  Trader Joe’s Frozen Seafood Blend (shrimp, scallops, calamari rings) for the stew. It only takes a few minutes for the seafood to cook so be careful not to overcook it. 

Garnish each serving with chopped parsley and serve with a green salad and crusty sourdough bread. Enjoy!

Quick and Easy Cioppino
-recipe from Gourmet Magazine (October 2007)

The legacy of San Francisco’s Italian and Portuguese immigrants—many of them fishermen—lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew. Makes 4 servings.

1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
1 medium onion, quartered
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
2 Turkish bay leaves or 1 California
1 1/2 teaspoons dried thyme
1/8 teaspoon dried hot red-pepper flakes
1 (28-ounce) can crushed tomatoes in juice
1 1/2 cups water
1 cup full-bodied red wine such as Zinfandel or Syrah
1 (8-ounce) bottle clam juice
1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks
1 pound cultivated mussels

Pulse fennel, onion, and garlic in a food processor until coarsely chopped.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.

Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

Tags: cioppino, fish soup, fish stew, Gourmet Magazine, Newport, Oregon, San Francisco

Not only are quesadillas super easy to whip up but they make a great snack, lunch or light dinner. This particular recipe is jazzed up with a creamy, smoky chipotle and corn filling…it’s delicious! Serve the quesadillas with mixed greens drizzled with Southwestern Vinaigrette and you’ve got a tasty meal!

Note: The recipe calls for a grill pan but I cooked the quesadillas in a regular frying pan. Also, chipotle chiles in adobo are smoked jalapenos that are canned in a red sauce. You can find them in the Mexican foods section of your grocery store.

Grilled Monterey Jack and Corn Quesadillas
-recipe from Gourmet Magazine

Yield: Makes 2 to 4 servings

4 ounces Monterey Jack cheese, coarsely grated (about 1 1/2 cups)
1 cup frozen corn, thawed
2 tablespoons mayonnaise
2 scallions, thinly sliced crosswise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped canned chipotle chiles in adobo
4 (8-inch) flour tortillas
1 tablespoon vegetable oil

Special equipment: a well-seasoned ridged grill pan

Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner.

Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.

Tags: chipotle, chipotle chiles, Epicurious.com, Gourmet Magazine, Monterey Jack cheese, quesadillas

I love Indian food so I was eager to try this recipe for Tandoori-Style Chicken Thighs. The grilled chicken is tender and flavored with fragrant spices. Let the chicken marinate for several hours (up to 12) for best flavor. Serve with basmati rice and a cucumber salad.

Grilled Tandoori-Style Chicken Thighs
-recipe from Fine Cooking Magazine 

 This recipe can also be prepared as kebabs (see the instructions below). Serves four to six. 

1-1/2 Tbs. ground cumin
1-1/2 tsp. curry powder
1-1/2 tsp. kosher salt
1 tsp. garlic powder
1/2 tsp. ground ginger
1/4 tsp. cayenne
2 Tbs. vegetable oil; more for the grill
3 Tbs. red-wine vinegar
1/2 cup regular or nonfat plain yogurt
2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
3 Tbs. chopped cilantro

Mix the cumin, curry powder, salt, garlic powder, ginger, and cayenne in a medium bowl. Heat the oil in an 8-inch skillet over low heat. Stir the spices into the oil and heat until they bubble and become fragrant, 30 to 60 seconds. Return the spice blend to the bowl and stir in the vinegar and then the yogurt. Add the chicken thighs and toss to coat evenly. Let sit 10 min. or cover and marinate in the refrigerator for up to 12 hours.

When ready to cook, prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs. Move the thighs to a platter and let rest 4 to 5 min. Sprinkle with chopped cilantro before serving.

Variations:
To prepare as kebabs: Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss with the flavorings; then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 min. first), folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 min. as dark grill marks form, until cooked through, 12 to 15 minutes total.

Tags: curry, Fine Cooking Magazine, grilled chicken, Indian food, tandoori, tandoori chicken, tandoori chicken thighs

This Southwestern-inspired recipe is a perfect weeknight meal: marinated chicken breasts are grilled and topped with a tangy corn and pepper salsa…simple, fresh and super easy!

Fresh corn would be great in the salsa instead of frozen corn. If using fresh corn, shuck 2 ears of corn and discard corn silk. Cook the ears of corn in boiling water for about a minute. Remove from hot water and place in bowl with ice water (to stop cooking). Once the cobs are cooled, remove from ice water bath, dry the corn then cut the kernels off the cob. Proceed with salsa recipe.

I marinated the chicken for several hours, and it turned out great. Large pieces of chicken will take longer to cook so you should use a lower heat (medium to medium-low). Enjoy!

Grilled Chicken Breasts with Corn Salsa
-adapted recipe from Bon Appétit Magazine

Salsa
1 1/4 cups frozen corn kernels, thawed
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped seeded jalapeño chili

Chicken
1/2 cup dark beer
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons chopped seeded jalapeño chili
2 teaspoons fresh lime juice
1 clove garlic, crushed
1 teaspoon cumin
4 skinless boneless chicken breast halves

 
For Salsa: Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

For Chicken: Combine first 7 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.

Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.

Tags: Bon Appetit Magazine, corn salsa, grilled chicken, Summer

This delicious Mexican-inspired recipe has dinner on the table in no time: quick-cooking chicken cutlets are pan seared then finished in an easy sauce made from salsa verde (green salsa made with tomatillos) and sour cream (or creme fraiche). A tasty weeknight meal doesn’t get much easier than this!

If you can’t find chicken cutlets, just use regular ol’ chicken breasts (they’ll take longer to cook, though). I used Trader Joe’s Salsa Verde but you can use your favorite brand…or regular tomato-based salsa if you prefer it.

Perfect sides for this are Arroz Verde (green rice) and a salad tossed with Southwestern Vinaigrette. Yum!

Saucy Salsa Chicken
-recipe from Every Day with Rachael Ray Magazine

Makes 4 servings.

2 tablespoons olive oil
8 chicken cutlets (1 1/4 lbs.)
1 cup salsa verde
1/4 cup creme fraiche (or sour cream)
1/4 cup chopped cilantro
corn chips and lime wedges, for serving

Heat olive oil in large nonstick skillet over medium-high heat. Season chicken and cook until golden on both sides, 3 minutes; transfer to plate. Add salsa to skillet and cook, stirring, 2 minutes. Remove from heat; stir in creme fraiche. Return chicken to pan, cover and simmer over low heat, 3 minutes. Sprinkle with cilantro; serve with chips and lime.

Tags: Chicken, chicken cutlets, Mexican, salsa, salsa chicken, salsa verde, Southwestern, Trader Joe's, Trader Joe's salsa verde