There are a million versions of this recipe on Food.com, but this is my own personal adaptation. Plenty of veggies, and just the right amount of lemon, imho. Don't boil the pasta longer than 4 minutes or it will be overcooked by the time the soup is done. Let me know what you think!
This very simple recipe comes out looking disgusting, but don't be fooled. It's deLISH!!! Also filling and VERY healthy. I have never had anyone try it who didn't love it. I personally omit the seasonings, since the existing flavors blend so wonderfully on their own and the chicken broth usually contains plenty of salt.
My bf and I concocted this after having some FANTASTIC roasted garlic soup from a local gourmet pizzeria. We looked up some other recipes on the web, made some adjustments, and voila! Delicious! Just don't leave out the squeeze of lemon at the end, it makes ALL the difference in the flavor. I like to add just a little bit at a time and then taste...
This is very easy to make and delicious!!! I usually serve it thinly sliced on a bed of cous-cous with a big dollop of sauce on top. You will need an oven-safe covered skillet, or you can transfer the meat to a casserole dish after browning on the stove.
Like most tex-mex food, this isn't the healthiest fare but it sure is yummy!!! I use low-fat sour cream, low-fat cheese, and whole wheat tortillas to cut a little of the fat and calories and it doesn't effect the flavor at all. Use more or less green chilies to control the spiciness, too. And, to save time cooking, you can use leftover chicken breasts or a whole pre-cooked rotisserie chicken from the grocery store.
A friend of mine developed this recipe while trying to copy the ceviche from his favorite restaurant in the Rio Grande Valley. This is just perfect for an appetizer or a light summer meal, and tastes great with a bottle of Dos Equis! Make a lot because it's yummy the next day, too.
My mom clipped this recipe out of the Chronicle years ago and it's been a family favorite ever since! It's SO easy and quick to make and is SO delicious that even people who think they don't like salmon will LOVE it. Just remember not to over-cook the salmon. It should be dark pink and slightly translucent in the center. I've found if I take it out of the oven when it still looks only half done, it's perfect by the time I serve it.
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