Dinner Archives - A Slice of Style

Roasted Tomato Basil Soup

November 13, 2014

A flavorful and fresh roasted tomato soup, perfect to use those garden veggies!

It’s been a while since I last posted a recipe and I decided it was about time. I just love posting deals for you every day, so I’ve been caught up in finding the best deals! I actually made this soup a few weeks ago using fresh tomatoes and basil from my garden. It was so bright and colorful that I think I had permanent smile on my face while I was making it. That is, until I put the soup in my Blendtec to blend and the heat made the top pop off and I had red soup all over my kitchen. That wasn’t very funny 🙂

Roasted Tomato Basil Soup

Printable recipe

Yield 4 to 6 servings

Ingredients

2
1/2 pounds fresh tomatoes, mix of fresh heirlooms, cherry, vine and plum
tomatoes. (I used cherry tomatoes from my garden and it turned out great)
6 cloves garlic, peeled
2 small yellow onions, sliced (I used purple onion because that’s all I had in my fridge)

Small red pepper (the original recipe didn’t call for this but I wanted to use the one from my garden!)
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Directions

1. Preheat oven to 450 degrees F.

2. Wash, core and cut the tomatoes into halves. Spread the tomatoes,
garlic cloves and onions and red pepper onto a baking tray. If using vine cherry
tomatoes for garnish, add them as well, leaving them whole and on the
vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper.
Roast for 20 to 30 minutes, or until caramelized.

3. Remove roasted tomatoes, garlic and onion from the oven and transfer
to a large stock pot (set aside the roasted vine tomatoes for later).
Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil,
reduce heat and simmer for 15 to 20 minutes or until liquid has reduced
by a third.

4. Wash and dry basil leaves, if using, and add to the pot. Use an
immersion blender to puree the soup until smooth. I don’t have an immersion blender so I used my Blendtec and it worked perfectly. Return soup to low
heat, add cream and adjust consistency with remaining chicken stock, if
necessary. Season to taste with salt and freshly ground black pepper.
Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of
heavy cream.

Note: Recipe adapted from The Food Network

Mango Chicken Tacos

September 3, 2014

These tacos are very simple to put together and a hit with everyone at any dinner!

These tacos have been a favorite since I married my husband and first tried them at my in-law’s house. Everyone that tastes them absolutely loves them. You use your crockpot to make them which I am always a fan of because they are so simple. We go to Lake Powell every year and my sister-in-law brought a friend who taught us to spray the tortilla with some cooking oil then sprinkle with sea salt before heating it on the grill. It’s really good that way. My favorite corn tortillas are the TortillaLand corn tortillas that you cook yourself for the first time.

If you have a membership to Costco, you can find both the tortillas and the mango salsa that I like to use there. Otherwise you can find the same tortillas at a grocery store near you and you can use any mango salsa. Enjoy!

Mango Chicken Tacos

Serves 8-10 people

Printable Recipe

Ingredients

For the meat:

4 chicken breasts

2 cups mango salsa

3/4 cup brown sugar

1 tsp salt

For the toppings:

Corn tortillas

Cilantro

Limes

Tomatoes

Avocado

Onion

Cheese

Directions

1. Place chicken breasts, mango salsa, brown sugar and salt in a crock pot for about 4 hours on low heat.

2. Shred chicken with fork when done, then heat for 20 more minutes to let chicken soak up juices.

3. Serve with warm corn tortillas and garnish with toppings.

4. Enjoy!

White Chicken Chili Enchiladas

July 29, 2014

These enchiladas are very simple to put together but full of flavor for a great dinner the whole family will enjoy!

Throughout my marriage I have searched for recipes and meals that are simple to prepare and that I always have the ingredients on hand so that I can make dinner quickly on pinch. I have made various versions of these enchiladas for years and have added or removed ingredients throughout. These are very forgiving and simple to make so they are a perfect recipe for anyone!

Oh, and I should note that I always use the Tortilla Land flour tortillas to make them. They are so soft and really make the enchiladas I think. I always buy mine at Costco but they also sell them at these stores. They are uncooked and you cook them yourself at home. Their corn tortillas are also to die for. Here’s a coupon for a dollar off!

White Chicken Chili Enchiladas

Makes 9 enchiladas

Printable Recipe

Ingredients

9 flour tortillas (my favorite are Tortilla Land – get $1 off here)

8 chicken tenders

1 cup pepper jack cheese

1 cup sour cream

1 4 oz can diced green chilies

Extra pepper jack or cheddar cheese to top

Lettuce, tomatoes and salsa to serve with

Directions

1. If you’re using Tortilla Land uncooked tortillas, cook the tortillas on a skillet then lay out the tortillas on the counter when cooled.

2. Cook chicken tenders on the stove with desired seasoning. When done, cut into cubes.

3. Mix pepper jack cheese, sour cream and diced green chilies in bowl then add chicken. Spread evenly among flour tortillas then roll up and put into a dish. I normally cook half and freeze half for later. Top with pepper jack or cheddar cheese.

4. Heat oven to 375 degrees F then cook for 15 minutes or until cheese is melted.

5. Serve immediately with lettuce, tomatoes and salsa.

Note: If you freeze them, add an additional 10 minutes to cook time approximately.

Enjoy!

Shop pretty plates to serve with: