I was assigned Rose Garden Lane, a fabulous new blog by Katheryn. She lives in Georgia with her husband, Lane, but is originally from Texas. She doesn't have that many recipes yet since her blog is only a couple months old, yet her photos and recipes are all so good already. It's going to be an amazing real blog, not just my silly hobby blog.
Katheryn seems to love Tex Mex food. Of her different recipe categories, a large number of her recipes are Tex Mex. I knew I had to make my own homage to her with a few new Tex Mex recipes of my own. The first was a chicken corn chowder that really had all the flavors of a Tex Mex meal and was perfect for a rainy day The second was some great breakfast tacos, just because those are delicious
Tex Mex Chicken Corn Chowder
- 3 strips bacon
- 2 chicken breasts (mine were larger, but if it's small you might do 3)
- 1 yellow onion, diced
- 1 carrot, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 2 potatoes, diced
- 5 fresh poblano peppers
- 1 bunch cilantro
- 1 lime
- a quart to 6 cups chicken stock
- 3 cups frozen corn (more or less to taste)
- 1 cup milk
- splash of heavy cream
- shredded cabbage for garnish
- Roast poblano peppers on the stove (gas stove or under broiler) until skins blister and turn black. Place peppers in a plastic bag to steam off the skins.
- Cut bacon into small pieces and cook in a large pot until fat is rendered. Remove bacon and set aside.
- Season chicken breasts with salt and pepper and brown well in the bacon fat and remove.
- Add onion, carrot, celery and garlic to the pan and scrape up the fond. Cook until onions begin to soften.
- Add potatoes, chicken breast and chicken stock to the pan and simmer until chicken is cooked through. Remove the chicken and shred with forks.
- Peel the blackened skin off your peppers and remove the seeds. In a blender, place 2 peppers, stems from 1 bunch of cilantro, zest of 1 lime and juice from one lime. Add 2 ladles of soup and blend until smooth
- Add blended soup back to pot and add in the corn and chicken. Chop remaining peppers and add those as well. Add milk and cream and thicken as needed, either with a roux or with corn starch.
- Serve soup with shredded cabbage, cilantro leaves and the crumbled bacon.
Ingredients for Breakfast Tacos
- 6 corn tortillas
- 4 eggs
- 1/4 lb sausage or chorizo
- cheese as desired
- spinach, onion, tomato
- Cook sausage in a large pan and drain off most of the grease. Add onion, tomato, spinach or whatever other veggies you'd like and cook until soft
- In a separate pan, scramble eggs with a little salt and pepper
- Heat tortillas until pliable and add cheese, egg, veggies and meat. Enjoy with plenty of hot sauce!