Mexican Meatball Chili



Cuisine at Home Mexican Meatball Chili

I made this Mexican Meatball Chili for our Superbowl party. I also made an Italian Wedding  with Turkey sausage. The Mexican Chili was Marks favorite. I thought I would share the recipe. It used several ingredient's that I have never cooked with before.

8 Anaheim Chili's
1/4 cup oil
4 cups diced tomatillos
3 cups diced onions
1/4 cup diced jalapenos
1 TBS garlic minced
1 TBS ground cumin
2 tsp oregano
1 TBS chopped Cilantro
3 corn tortillas finely shredded
4 cups chicken stock
1 cup corn
1 cup pinto beans
1 TBS lime juice
salt and pepper to taste

For Meatballs
1/2 cup rice
2 eggs beaten
1 TBS chili powder
2 tsp ground cumin
2 tsp salt
1/2 ts each garlic powder, oregano, and chopped cilantro
1 lb ground pork
Stir together rice, eggs, chili powder, cumin, salt, oregano and cilantro/ Add pork and mix until combined.
Shape pork-rice mixture into balls about the size of a walnut. Roll until smooth and chill until ready to use.

For Soup
roast chili's over a burner or on a baking sheet under the broiler until charred, turning often. Transfer chili's to a bowl and cover with plastic wrap for 10 minutes. Peel, seed and dice chili then set aside.
Brown meatballs in batches in oil using a dutch oven or large pot. Drain on paper towel and set aside.
Sweat tomatillos, onion, jalapenos, cumin, oregano and cilantro in same pan used for meatballs. Takes about 10 minutes. Add shredded corn tortillas, chilli's and chicken stock. Bring to a simmer and add meatballs. IT needs to simmer 35 minutes to finish cooking meatballs. Off heat add beans, corn, salt and pepper. Serve with sliced green onions and sour cream. We also had good tortilla chips to dip with.

Ina's Gazpacho

I am a few days late in posting my recipe for Barefoot Contessa Gazpacho. I have never attempted Gazpacho before. I don't know if I was scared of a cold tomatoe based soup or too much chopping involved. I am so happy that Delta of Delta Whiskey chose this recipe. My husband and I both loved it so much. This was a perfect lunch for a hot hot hot day! I did add a little extra spice to it. I loved the addition of olive oil at the end. This tasted like something we would have eaten in Italy with some crusty bread. The only thing that I would have added was some shaved Parmesan and more basil!!! This is my idea of summer food.

Soup and good company

I have been very excited to try the Barefoot Bloggers recipe this week. This soup is something both myself and husband love. It brings back memories of the food we ate in Tuscany last year. It is a very satisfying, thick soup called Pappa Al Pomidoro. Natalie of Burned Bits chose this recipe and it can be found in the new Back to Basics cookbook on page 68.

My in-laws came for a week long visit and this is what I made for them. They really enjoyed it as well. We finished off most of the pot at one meal : ) I made chicken Parmesan meatballs to go along with the soup and added a crisp salad. I also wanted a little more garlic and roasted a head of garlic to add to the soup if people chose too. The topping was a mixture of croutons, basil, bacon (pancetta)and Parmesan cheese. It was perfection the way that Ina added the topping to this soup. It makes all the diffence to me! This is one of my new favorites and will be made again and again in our house! Thanks Natalie!

Mexican Soup

The Mexican Soup from Barefoot Bloggers was a keeper. Our family enjoyed the flavours of this soup. Judy of Judy’s Gross Eats chose Mexican Chicken Soup for this weeks recipe. I am so glad it was a soup after all the heavy foods that I have eaten over the last week. The only major change that I made to the soup was to leave out the jalapenos and the cilantro. We had it on the side. My brother-in-law doesn't like spicy foods. Thanks Judy for the great recipe. We loved it!

Mexican Chicken Soup (serves 6 to 8)
4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil

Kosher salt and freshly ground black pepper

2 cups chopped onions (2 onions)

1 cup chopped celery (2 stalks)

2 cups chopped carrots (4 carrots)

4 large garlic cloves, chopped

2 1/2 quarts chicken stock, preferably homemade

1 (28-ounce) can whole tomatoes in puree, crushed

2 to 4 jalapeno peppers, seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 to 1/2 cup chopped fresh cilantro (optional)

6 (6-inch) fresh white corn tortillas

To serveSliced avocado

Sour cream

Cheddar cheese

Tortilla chips
Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions starts to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in half, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.

Chicken Corn Chowder

All cozy by the fire!

We are a soup family! As soon as the weather turns the slightest chilly I am ready with the soup pot and grabbing all my soup books to see what I want to make. We had some flurries last night and that got us in the mood. I love Cuisine at Home magazine. I have had a subscription since 2001. They come out with cookbooks every few months and one of the books that I bought was called "Splendid Soups and Spectacular Sides." There are so many soups in this book that I want to try. I couldn't decide between Corn Chowder, Roasted Tomato or Tortilla Soup. I ended up combing a couple recipes to make Chicken Corn Chowder. It was so good!

Saute in 2 T butter

1 cup onions.

2 cloves garlic,

2 skinless boneless breast cut into chunks

add 2 cups corn

4 cups chicken broth

cook about 10 minutes then add

4 corn tortillas cut into cubes.

cook these another 5 minutes until absorbed into soup. It gives the soup a great texture.

add 1/2 cup cream

1 ts cayenne pepper

salt and pepper to taste.

We sprinkled this with cheese and chopped tomatoes. It simmered on the stove for about 30 minutes on low until my husband got home. He ate a couple bowls last night and took the rest to work today. My daughter ate a bowl and loved it as well. We will be saving this recipe to make again. Happy Fall!