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Chicken Tomato Soup

August 18, 2018 / / 0 Comments

I don’t usually make hot food in the summer, unless it’s on a bbq.  But I had some tomatoes that needed to be used and some chicken breasts to cook.  I thought I would make chicken and rice with a tomato stew, but it quickly turned into a beautiful soup.   I threw in onions, carrots, mushrooms and some Mexican spices, along with the juice a lemon in for good measure.  It was easy and fun to make.  I love to let my instinct’s go and see where they take me.   I would add cilantro at the end but when I made this I didn’t have any.  But I will for the next batch!

 

 

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Chicken Tomato Soup
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 bowls
 
Easy weeknight dinner
Ingredients
  • 4 Chicken breasts, skin on, bone in
  • 1 Medium onion, chopped
  • 2 Carrots, peeled and sliced into rounds
  • ½ Container of button mushrooms (more if you like mushrooms), sliced
  • 1 Potato chopped into squares
  • 6 Large vine ripe tomatoes, roughly chopped
  • 4 Cups homemade chicken stock
  • 1 Lemon, juiced
  • 1 Tbsp Olive oil, more if needed
  • 1 Tsp chile powder
  • 1 Tsp cumin
  • 1 Tsp taco seasoning
  • 1 Tsp Extra Bits from House of Zeta Hot Sauce
  • Salt & pepper
  • Cilnatro chopped for garnish
Instructions
  1. Add a tablespoon of olive oil to a dutch oven on medium heat
  2. Dry off the chicken breasts and season with salt and pepper
  3. Place chicken skin side down for about 8-10 minutes
  4. Flip chicken over and turn down heat a little and cover with a lid.
  5. Cook till done.
  6. Set aside to cool
  7. Add onion on medium heat.
  8. Cook for a minute or two
  9. Add mushrooms and cook for 3-5 minutes
  10. Add potato, cook for 5 minutes
  11. Next add carrots and cook for 5 minutes
  12. Add chile powder, cumin, taco seasoning and Extra Bits
  13. Add tomatoes and cook down on a low heat till they make a sauce
  14. If you like a spicy soup add more Extra Bits after tomatoes
  15. While that is cooking shred chicken breasts.
  16. When tomatoes have made a sauce add chicken stock, chicken and lemon juice
  17. Bring to a quick boil and then simmer for about 10 minutes till potatoes are fully cooked.
  18. Serve with brown rice at the bottom of bowls
  19. Garnish with cilantro
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Extra Bits For Extra Goodness

January 10, 2018 / / 2 Comments

As some on you may know, I have been making hot sauces for a while.  You may even remember that I made a second and arguably evermore useful ingredient for your cooking adventures.  I am talking about our Extra Bits.  I even wrote a post about how versatile and unique this product is.  Now I’m going to give you a very simple recipe that I made on Boxing Day.  It was a huge hit and very simple to make.

 

 

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Extra Bits Pork Shoulder
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 7-9 lb Pork Shoulder
  • 4-6 cloves of garlic
  • 2 Tbsp Extra Bits separated into thirds and a little extra
  • 1 large orange
  • salt and pepper
  • olive oil
  • Roasting pan
Instructions
  1. Pre heat oven to 300 degrees
  2. Remove shoulder from packaging a pat dry
  3. Score the fatty side
  4. Pole holes with knife in cuts between the fat
  5. Make sure you puncture though the meat, but not too far
  6. Cut garlic in halves
  7. Take the a little extra of the bits and put in the holes made by knife punctures
  8. Then push the garlic halves in holes made by knife punctures
  9. Generously rub fatty side of pork with ⅔ of Extra Bits.
  10. Make sure to get in all the crevices(If you need more use more.)
  11. Then take the rest, and rub the rest of the shoulder with it
  12. Drizzle a little olive oil, just to cover the bottom of the roasting pan and spread it around
  13. Lower heat to 250
  14. Place shoulder I middle of pan and place on middle rack.
  15. In around 3 hours pull shoulder out and squeeze orange juice all over the fat side
  16. Return shoulder to oven and continue to cook for 2-3 more hours
  17. Or till the meat start to fall away with a fork and knife
  18. If you want really crispy skin then the last hour of cooking turn the heat up to about 350
  19. Keep an eye on it as it can burn the skin.
Notes
Try to find one that doesn't have the ball socket/joint. It looks sort of like a handle. This will make it much easier to score. It may not always be possible but it really helps.

The size of the shoulder may vary. I prefer on closer to 7 pounds but one that size isn't always available. The last one I used was 9 lbs. The main difference will be the cooking time. The bigger the roast the longer to cook it.

Also sometimes there is a little extra fat that is not needed so I cut that off.
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Grilled Slaw Is A Thing

May 24, 2017 / / 0 Comments

 

 

Spring is here and the grill is out!!!  I was recently at my friends apartment that I spend a good amount of time at.  We BBQ a lot in the warm months of the year and are always trying new things on the grill.  Last weekend we grilled cabbage to make a grilled coleslaw.  It was tremendous!!!   But as most of you know I will through anything on the grill.  Grilled celery anyone?  Don’t knock it till you try it.   I’m sure there a lot’s of people who feel the same way I do about grilling everything and anything.  So I am sure you will have no problem with this warm version of slaw.  We used only red cabbage instead of the usual red and green.  I cut the red cabbage lengthwise, about 1/4 – 1/2 inch slices, with the core to keep the slices intact.  I left the carrots whole, peeled and cut the onion into rings.  When everything was done I did a rough chop of the veggies, giving them a rustic feel.  When grilling just use a small amount of olive oil on the cabbage.  This makes it so you won’t have to use a lot of mayo, which is usually essential in a good slaw.  We used a garlic mayo and minced capers for our dressing.  You could also leave out the capers, squeeze a lime and chop some cilantro with the garlic mayo for a different version.  Even add a little red pepper flakes for some heat.  Or whatever your heart desires.  I find grilling things opens my creative mind to different ways of preparing and eating food.  I hope this inspires you to explore and start grilling in different ways!!!

 

 

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Grill Slaw Is A Thing
Author: 
Prep time: 
Cook time: 
Total time: 
 
This is a great way to have a healthier side dish but keeping a bbq staple that everyone loves.
Ingredients
  • 1 Head red cabbage
  • 1 Onion - white, yellow or red
  • 2-3 Large carrots
  • 2-3 Tbsp of Garlic Mayo
  • A Handful of Capers
  • Olive oil
  • Salt and pepper to taste
Instructions
  1. Cut cabbage length wise and keep core intact about ¼-1/2 inch thick.
  2. Peel and slice onion into rings.
  3. Wash carrots thoroughly, and dry them.
  4. Lightly coat onions, carrots and cabbage with olive oil, salt and pepper.
  5. Carrots take a little while so start them first.
  6. Grill veggies till desired doneness.
  7. I usually only flip the onions and cabbage once during grilling.
  8. Gives them a nice grilled sear marks.
  9. While veggies are cooking mince the capers.
  10. When done, cut core out of cabbage and trough away.
  11. Then give a rough chop to all veggies.
  12. I still like to cut the carrots in strings but am not so precise with the chopping.
  13. Toss with mayo and capers.
  14. Salt and pepper to taste.
Notes
The grilling time is approximate. It all depends on your grill and how cooked you want the veggies.
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Chicken Pozole

November 11, 2016 / / 0 Comments

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Chicken Pozole
Author: 
 
Ingredients
  • 1 Chicken
  • ½ Red bell pepper chopped
  • 1 Onion chopped
  • 2 Carrots, search peeled and roasted
  • 2 Celery stalks, chopped
  • 1 Large can hominy
  • 1 Small tomato chopped or 10 cherry cut in half
  • 6-8 Cups chicken stock(use stock from boiling chicken)
  • 2 Garlic cloves, chopped
  • Cumin
  • Chili powder
  • Chipotle powder
  • 2 Bay leaves
  • Salt and pepper
  • Cilantro, chopped
  • Red onion
  • Lime wedges
Instructions
  1. Boil chicken in water, salt, pepper and bay leaf
  2. When chicken is done remove and let cool, save water
  3. When chicken is cool to touch shred and set meat aside
  4. Use chicken water as stock
  5. Add bay leaf, garlic and spices, salt and pepper to taste
  6. Add carrots, celery, onion, tomato and hominy.
  7. Bring to a simmer
  8. When vegetables soften add chicken
  9. Add red bell pepper
  10. Add more spices to taste.
  11. When chicken is brought to temperature of soup your soup is done.
  12. Garnish with cilantro, red onion and lime wedge.
Notes
Roasting carrots before hand will give it a smokey flavor. You can also sauté the onions and add carrots, celery and tomatoes before adding chicken broth and use butter or olive oil to sauté vegetables
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Pozole is total comfort food.  And with it being soup season,  the perfect hearty lunch or dinner.  So grab yourself some comfort and enjoy!

Chicken Pozole

Hot Sauces Are Back!!!

October 11, 2016 / / 0 Comments
A rainbow of Scotch Bonnets
It’s been wwaayy too long, pharmacy but, we have Hot Sauces!!!! We just completed a new batch!!!! Available while they last:
Hot Pant’s
Wench
Sweet Tart
and limited edition:
Sly Fox
 
Also Jars of every cooks favorite something special:
Extra Bit’s
If you wanted a hot sauce and requested one please leave a comment so we can get one to you asap. If we don’t have the one you want let us know there are more of our regular sauces coming soon.
 
Each hand crafted bottle is $8
Shipping is a usually $5 in the US
Extra Bit’s $13 (shipping cost varies)
We generally don’t ship outside the US.

Moving, Moving, Moving!

September 16, 2016 / / 0 Comments

 

Moving for some can be a traumatic experience.  For me, mind other then looking for a place, which is exhausting, the actual move is cathartic.  I am one of those people who likes to purge my belongings, especially when moving.  I usually like to get rid of around 50-60% of what I have.  I think of it as a way to get new things!  I look forward to getting new furniture or items that I want for the new place.  I always see it as the new home tells me what is needed.  That old dresser may not work anymore.  I may only need a side table or a desk.   I even get rid of clothes, books and knick knacks.  It’s like Christmas for myself.    Fun times!!!

I’ve been in my new place for two months now, and I still don’t have furniture, but, I am in no hurry.  My room will tell me what I need.  I know I will find what I need, when I need it.  But as a treat for you all I have been exploring my new neighborhood.  So here are few pictures for you to enjoy.

Quick Pickling For Summer

June 16, 2016 / / 0 Comments

IMG_4670 (1)

 

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Quick Pickled Peppers
Author: 
 
Ingredients
  • 1 lb peppers sliced
  • 1½ cup apple cider vinegar
  • 1½ cup water
  • 2 cloves of garlic peeled and mashed
  • 2-3 Tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper corns
  • 1 tsp coriander seeds
  • 1 bay leaf
Instructions
  1. Combine vinegar, help water, stuff sugar, salt, pepper corns, coriander seeds and bayleaf in sauce pan
  2. Heat on medium till salt and sugar dissolve
  3. Let liquid cool
  4. Put peppers and garlic in a jar
  5. Add liquid and put in fridge for 12-24 hours
  6. Peppers should last at least a week.
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With summer in full swing the thought of canning seems like a huge chore, not to mention, who wants to heat up jars in a hot kitchen?  I have a solution that I’m quickly becoming obsessed with.   Quick pickling!  All the benefits of canning without using a stove for hours.   Not only is it easy, but you get to take advantage of the fresh produce available you can’t get in the fall or winter.  We have already pickled carrots, cipollini onions and are already planning much, much more!   This week it’s peppers, celery and garlic scapes.  Yum!

Simple Celery Soup

March 24, 2016 / / 0 Comments

I love celery!!  The taste, malady the crunch, the smell, yum!  I know nutritionally its lacking, but the flavor is undeniable.  It adds so much to most dishes that most people probably take it for granted.  We use it as an appetizer with cream cheese or peanut butter, as a garnish for color, or to stop the heat from a chicken wing, even adding that crispness to stuffing.  Just to name a few.  But a celery soup, is a great way to celebrate a sometimes through away vegetable.  It’s bursting with flavor and richness that any creamed soup could want.  Celery has an important roll in most soups so why not let it shine on its own?  I recently had some left over and decided to make my own soup, and I was glad I did.  I read up on some recipes and I didn’t have everything they were asking for, so I decided to go with my gut and make my own version.  Enjoy!

 

Celery Soup

Celery Soup

 

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Simple Celery Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 3 Cups chopped celery
  • ½ Red onion chopped
  • ½ Garlic clove chopped
  • 4 Cups chicken or vegetable stock
  • 3 Tablespoons butter
  • Pinch of red pepper flakes
  • Salt
  • Pepper
Instructions
  1. Melt butter
  2. Add onions and saute for about 5 min
  3. Put in a sprinkle of salt and pepper
  4. Add celery, saute for another 5 minutes
  5. Add garlic, saute for 1 minute
  6. Add pinch of red pepper flakes
  7. Add another pinch of salt and pepper
  8. Pour in stock
  9. Bring to boil, then lower flame and simmer for 10 minutes
  10. Let cool then blend
  11. Reheat and serve
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Huevos Rancheros

March 6, 2016 / / 0 Comments

Breakfast of Champions, pill or giant gut bomb.   It’s hard to decide which is true.   Either way huevos rancheros is one of my guilty pleasures.   It’s been a staple in my life for as long as I can remember.   I love ordering it or making it.  Ordering it at a restaurant is by far the easier way, but as you all know I don’t mind spending the time in a kitchen.   My challenge is making the perfect ranchero sauce.  It has plague me for decades.  I have tried many times to get it right.  Not always with the best results, but that has not stopped me from trying!   And today, I think I have made the best one yet.  So good, I have to share it with you.

I fried the tortillas in vegetable oil, and instead of refried beans between the eggs and tortilla, I combined whole black beans and rice.  If you don’t have whole beans and rice cooked, then use canned refried beans.  The sauce was canned tomatoes and a mix of spices.  Pretty simple.  After years of making it harder then it needs to be, I just went with my gut.  Sorry for the lack of direction, on the sauce, but don’t let that scare you.  Sometimes throwing caution to the wind can give great results.

 

Huevos Rancheros

Huevos Rancheros

 

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Huevos Rancharos and Sauce
Author: 
Recipe type: Breakfast
 
This is a quick and easy sauce. When I made it, as usual I didn't measure. This is a recipe that depends on how you want it to taste. I put about a quarter to half a teaspoon of each spice into the tomatoes. But you may want to alter some of them. I did add less of the chipotle chile then the others as it is very strong.
Ingredients
  • 2 Eggs
  • 2 Tortillas
  • Refried beans (or combo rice and whole beans)
  • 1 Can of chopped tomatoes
  • Chili powder
  • Cumin
  • Crushed chipotle chile peppers
  • Minced garlic
  • Salt
  • Pepper
  • Queso fresco
  • Cilantro for garnish
Instructions
  1. Crumble cheese, set aside
  2. Chop cilantro, set aside
  3. Simmer beans in small sauce pan
  4. Keep an eye on beans, so they don't burn
  5. For Ranchero Sauce
  6. Put tomatoes in small sauce pan
  7. Combine all spices, garlic, salt and pepper into a small sauce pan with tomatoes
  8. Simmer on medium heat for about 10 minutes or till the flavors marry.
  9. Fry eggs over easy
  10. Fry tortillas in oil till crispy
  11. Pat excess oil of with paper towel
  12. Place fried tortilla on plate
  13. Then a spoonful of beans on fried tortilla
  14. Place egg on top of beans
  15. Drizzle sauce over eggs
  16. Garnish with cilantro and cheese
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Spice Rubbed Pork Shoulder

March 1, 2016 / / 0 Comments

I love pork shoulder.  Well, it’s fair to say I love pork.   Be it bacon, ribs, the shoulder, or chops, I’m ready to cook and or eat!  Pork shoulder is a pretty easy piece of meat to cook.  You either slow roast in the oven or in a crock pot.  Although it does take some time, it’s worth every minute.  I usually like to make pulled pork tacos with the shoulder.   In my mind, which may not be saying much, it’s probably one of the most common ways to have this cut of meat.  Most of the time I keep it pretty simple with garlic, salt, pepper and a squeeze of citrus, but this time I added a spice rub to give it that extra oomph.   I made this for an Oscar party I convinced some friend give, well the promise of pulled pork tacos really helped.   And, everyone loved it!   I hope you do too.

 

Scored with rub and garlic

Scored with rub and garlic

 

Pork Shoulder Ready To Cook

Pork Shoulder Ready To Cook

 

Finished Pork Shoulder

Finished Pork Shoulder

 

Pulled Pork Tacos

Pulled Pork Tacos

 

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Spice Rubbed Pork Shoulder
Author: 
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Pork shoulder, 4-5 pounds
  • 3 or 4 cloves of garlic
  • ½ teaspoon of chili powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon of chipotle chile from jar
  • ¼ teaspoon of oregano florets, preferably Mexican
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Drizzle of olive oil
Instructions
  1. Pre heat oven to 250 degrees
  2. Dry off the pork
  3. Cut excess skin and fat from under side of shoulder
  4. You only need the top part of the skin and fat.
  5. Score the skin
  6. In some of the slits poke holes to put garlic pieces into
  7. Rough chop garlic and place in holes
  8. How to make rub
  9. Add chile powder, salt, pepper and oregano florets to a bowl
  10. On low heat roast cumin seeds and chipotle chile
  11. Roast till cumin gets smokey and chipotle dries out
  12. The jarred chipotle is little sticky thats why you want to roast it.
  13. Also it give is even more smokiness.
  14. Grind cumin seeds and chipotle chiles in mortar and pestle
  15. Add ground cumin and chipotle into bowl with the rest of the rub
  16. Give it a stir and crush the oregano florets
  17. Rub the spices into the scored parts of the pork
  18. Drizzle roasting pan with olive oil
  19. Place pork in oven for 5 - 6 hours
  20. After about 2 hours place a sheet of foil over pork till its done.
  21. It should fall apart with touch and or fork.
Notes
I mentioned two ways to cook a pork shoulder. Here you have the oven version. The crock pot version is just as simple, just cut off all the skin. If left on it will be super chewy and not at all appetizing. Next use the same rub but just add it to the pot, you may want to increase the amount and add a bay leaf. Also still you can still poke holes into the meat and put garlic in them. Or rough chop the garlic and add it like the spices. Also you will need water to keep it from drying out. Adding a little orange citrus is nice, but not necessary.

* You should treat this like you would a regular roast*
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