The Best Tortilla Soup Recipe

The Best Tortilla Soup Recipe

Tortilla Soup Recipe This soup base is delicious and worth the effort. The Guajillo dried chilies are what make this soup stand apart from other tortilla soups, in my opinion. It has a complex,  rich flavor that you don’t get by using chili powder. It’s a fairly simple soup, and garnishes add so much fresh flavor. Ingredients HOT & SPICY Tortilla Soup 1 whole chicken Juice of 1 lemon 2 tbs salt Water to cover Large onion, sliced thin (not in rings) 1 bay leaf 6 Guajillo chilies dried 1/2 container of *The Authentic New Mexican Hot Red Chile (Walmart carries this excellent brand) 1-2 fresh Pasilla Chiles, add seeds if you want it spicy 1-2 jalapenos 1-2 teaspoons ground cumin (toasting for a minute really brings out the flavor, but it does burn easily) 2-3 bay leaves 1 tablespoon Mexican oregano, crumbled 4 celery stalks sliced 2-3 carrots sliced 3-4 smashed cloves garlic Tortilla chips (I bake these few minutes for added flavor and crispiness) Grated Mozzarella cheese * If you can’t find The Authentic New Mexican Hot Red Chile, then use 4-6 Ancho chilies, dried instead. Ancho are very good with Guajillo peppers. GARNISH Radish, thinly sliced Cabbage, thinly sliced Cilantro chopped fine Jalapeno or serranno, minced Red onion chopped fine Limes wedges Dried Mexican oregano (not shown) Avocado slices (not shown…mine weren’t ripe) Boil the whole chicken until the meat is tender and falls off the bone easily. Turn off heat and cool enough so that you can remove chicken to a platter. Allow to cool. Skim the grease off top. Once you have your broth...
Easy Steak Salad | Stylishranchgirl

Easy Steak Salad | Stylishranchgirl

Easy Steak Salad Not only is this main course easy, it’s delicious. Make a delicious, healthy meal in minutes. Start with a pan seared steak, preferably medium-rare. See recipe here. While letting your just-cooked steak rest, prepare a bed of your favorite baby greens. Thinly slice meat against grain and place on bed of lettuce or greens. Top with chopped red onion, parsley, toasted sesame seeds (not shown), and crushed garlic. Add tomato and hard-boiled egg. Finish with salt, pepper and your favorite vinaigrette dressing. That’s it! Delicious, healthy meal in minutes. My favorite dressing is a vinaigrette made with Ume Plum vinegar. The vinegar imparts a unique pizzazz all it’s own. It’s salty, flavorful and not too tart. Not only that, it’s a raw, unfiltered, fermented (probiotics!) vinegar that’s so well flavored you don’t need much else other than extra virgin olive oil. Makes for a quick, delicious dressing....
The Best Pan Seared Steak Recipe | Myth Busting

The Best Pan Seared Steak Recipe | Myth Busting

How To Cook The Perfect Pan Seared Steak There are some key steps to searing the perfect steak in a pan, and the most important steps involve searing and turning myths. I’m going to  make post short and sweet so you can get on with your cooking. I’ve done a lot of experimenting in the area of cooking steaks. I’ve tried the Ruth’s Chris method of finishing off in a VERY hot oven. I’ve tried dry aging, hot searing, and many other techniques. The method I’m listing below is the best, and easiest. It produces a delicious, evenly-cooked steak. Forget The Myths You Have Heard About Cooking Steak Start with a good, thick, well-marbled steak that is chilled. Season it well with a generous amount of sea salt. Dry the steak well. Sear it in hot oil or butter, in cast iron. I prefer searing it in butter. Flip often. Yes, that’s right, forget what you’ve heard about only turning once. Add butter and aromatics. Keep flipping and basting. Rest. Carve. DIG IN! Myth Busting Let steak warm to room temperature. This actually has no effect on the finished center temperature. It makes no difference. The key is to start with a dry steak. Sear over high heat first to lock in juices. Not true! Actually, the opposite occurs. Steak that is cooked gently first and finished with a sear will not only develop a deeper, darker crust, but it also cooks more evenly from center to edge. Only flip steak once! False. Multiple flipping will not only get your steak to cook up to 30% faster, but will...

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