Spicy Chicken Tortilla Soup

Tortilla soup has always been a favorite to eat, but I’d never made it myself! Leading up to Cinco de Mayo, I tried out a few new Tex Mex recipes, including this one for spicy chicken tortilla soup. It was love at first bite – very easy to toss together, super colorful, somewhat healthy, and has amazing flavor with all of the peppers and spices.

I slightly adapted the original recipe, excluding hominy and adding some corn and crispy tortilla strips. Side note: to make crispy tortilla strips to top your soup, simply slice a few corn tortillas into strips, put them on a lined baking sheet, and bake at 350 degrees for 10 minutes, flipping once halfway through. Super simple and adds a nice texture when you dig in.

Enjoy!

Spicy Chicken Tortilla Soup

Ingredients:
2 cups chicken, shredded or chopped
2 Tbsp olive oil
1 small onion, diced
1 jalapeno pepper, diced (with or without seeds)
2 cloves garlic, minced
1 poblano pepper, roasted and diced
1 tsp chili powder
2 tsp cumin
1 tsp ground coriander
1 tsp salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 15-oz cans black beans, drained and rinsed
1/2 bag frozen corn
1 14-oz can fire roasted diced tomatoes
4 corn tortillas, cut into strips (plus more if making crispy strips)
Juice of 2 limes
Shredded monterey jack cheese, optional for serving
Chopped cilantro, optional for serving
Sour cream, optional for serving

Yield: Serves 6-8

Directions:
First, roast the poblano pepper over a burner on a gas range stove or under the broiler. You want the pepper to be very dark and charred— almost black. Set aside on a plate to cool then dice. (you can either leave or remove the seeds)

Heat the olive oil over medium high heat in a large pot. Once hot, add the diced onion and jalapeno and cook for five minutes, until soft. Add the garlic and diced poblano pepper and cook for another minute. Add the chili powder, cumin, and coriander and mix until well combined.

Pour in the chicken stock and add the tomatoes, corn, black beans, green chilies, chicken, and salt. Bring to a boil.

Finally, add the regular tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese, plus crispy tortilla strips and sour cream if wanted.

Source: Slightly adapted from Eat Live Run

Blackberry Mojito

Not sure when I became such a mojito person, but now it’s totally my go-to drink at home when I’m craving a little something. Maybe it’s because my mint plant is still booming, or maybe it’s just because I like mashing things together in a glass. Regardless, when I saw blackberries for next to nothing at the grocery store, I bought a few packs with smoothies and mojitos in mind.

While you can definitely use some simple syrup, one random thing I like to use when making mojitos is raw cane sugar instead. The tart blackberries and lime with the sharp mint and a touch of sugar makes for a beautiful and delicious drink. This definitely won’t be the last mojito you see around here!

Blackberry Mojito

Ingredients:
4 blackberries
4 mint leaves
1 tsp raw cane sugar (like Sugar in the Raw – I just use a 5 gram packet)
1/2 lime, juiced
1 1/2 oz white rum
Soda water

Yield: 1 drink

Directions:
Muddle the blackberries, mint, sugar, and lime juice in the bottom of your glass. Add the rum and stir. Top it off with some soda water and garnish as desired.

Source: Slightly adapted from One Martini at a Time

Clementine Martini

There’s so much beautiful winter citrus in season right now, just asking to be transformed into something tasty. I have a big bag of clementines that I can’t eat fast enough, so decided to use some of them to make this sweet and light cocktail.

OXO also recently gifted me a set of cute mini measuring beakers that I was eager to use. Aren’t they adorable? Perfect for Beckster’s Laboratory! They make measuring small amounts of liquid quick and easy.

Gin + Clementine + Lime = Yum!

This recipe can be used with all kinds of juices like pomegranate, blood orange, and grapefruit – I can’t wait to try some different variations!

Cheers and hope yall have a very Merry Christmas!

Clementine Martini

Ingredients:
1 1/2 oz gin
1/2 oz triple sec
4 clementines, juiced
1 Tbsp fresh lime juice
Ice cubes
Slice of clementine for garnish

Source: 1 drink

Directions:
In cocktail shaker filled with ice, add gin, triple sec, and juices. Cover and shake until well mixed.

Strain into a martini glass and garnish as desired.

Source: Slightly adapted from Betty Crocker

Cherry Lime Mojito

Mojitos have become one of my favorite drinks – you can do so much with different flavors and ingredients to create a tasty cocktail. Plus, fresh mint is just plain awesome.

This drink is basically a grown up cherry limeade. The tart lime mixed with the sweet cherry and of course, the delicious rum, is a refreshing treat for the summertime heat. I first made these for me and my husband and we absolutely loved them. I’m currently visiting home – my mom and younger brother had never tried a mojito before so I made a few last night. It’s always fun to give people a taste of something new!

Cherry Lime Mojito

Ingredients:
2-3 cherries, pitted and quartered
3 mint leaves
1/4 lime cut into wedges
3/4 tsp turbinado sugar
1 oz white rum (2 oz if you like it stronger!)
1 cup carbonated water (lemon-lime flavored if possible! Sprite works too)

Yield: 1 drink

Directions:
Place cherries, mint, sugar, and lime in a tall glass. Muddle the ingredients together at the bottom of the glass. Add a few ice cubes and pour in the rum. Fill the glass the rest of the way with carbonated water and garnish as desired. Serve and enjoy!

Source: Seafield Farm

Mango Pico de Gallo

I never used to be a big lover of pico de gallo, but now I’m a huge fan. It’s such a delicious healthy addition to any meal. The traditional style is great, but this mango version is perfect for the summer with it’s fresh fruity flavor. Pile it on top of a taco or simply scoop it up with tortilla chips and you’re in for a tasty treat!

Mango Pico de Gallo

Ingredients:
2 large tomatoes, chopped
1/4 red onion, diced
1 small jalapeño, deseeded and minced
2 mangos, chopped
Juice from one lime
Cilantro
Dash of salt

Directions:
Combine all of the ingredients in a bowl and mix until combined. Add additional salt or cilantro to your liking. Refrigerate until ready to serve and enjoy!

Source: Slightly adapted from A Zesty Bite

Fiesta Rice

This colorful and healthy side dish is perfect for any Mexican inspired meal. I made a huge batch and contently ate from it for days. You can use white or brown rice depending on your preference and could include any extra vegetables and seasonings you like. The cilantro and lime were plenty for me and mixed perfectly with the corn, tomatoes, and black beans. Totally delicious and guilt free

Fiesta Rice

Ingredients:
1 1/2 cups cooked long grain rice
3/4 cup canned black beans, rinsed
3/4 cup cooked corn
1 large tomato, diced
1/4 cup chopped cilantro
2 Tbsp fresh lime juice
Salt and pepper to taste

Directions:
In a large bowl, combine hot rice, heated corn, heated beans, tomato, cilantro, lime juice, and salt and pepper if needed. Toss and serve.

Source: Skinny Taste

Watermelon Tequila Mojito

I’m such a fruity drink girl. (if you haven’t noticed) We’ve been on a watermelon kick lately and it’s already getting warm here in TX – so I thought a nice refreshing watermelon infused drink would hit the spot.

I haven’t had a mojito in a long time and forgot how tasty they are. This one is no exception – the lime, mint, watermelon, and tequila are a dreamy combination. It’s not too sweet and has just enough of a kick for my liking, though you can easily make it stronger if you’re not a lightweight like me. Plus, how can a drink so bright and cheery be bad? I’m sure we’ll be having plenty of these throughout the season and I can’t wait!

Watermelon Tequila Mojito

Ingredients:
10 mint leaves
1/2 of a lime, cut into three wedges
2 – 3 tsp sugar, depending on how sweet you like your drink
3 Tbsp tequila
Ice cubes
About 1/2 cup seedless watermelon, blended until liquidized and strained
Splash of lemon-lime soda or sparkling water
Mint and lime for garnish (optional)

Directions:
In a glass, muddle the mint, lime wedges, and sugar. Add the tequila and stir to mix and dissolve the sugar.  Add ice, watermelon juice, and the soda or sparkling water and combine. Garnish with a slice of lime and mint leaves, if desired.

Source: Girl Cooks World

Cherry Vanilla Lime Pound Cake

I made this cake for National Pound Cake Day yesterday. At first, it was going to be a simple vanilla lime cake. But then I was inspired by my hubby’s favorite cherry vanilla limeade drink and decided to give it some extra pizzaz! This flavors combined in this buttery dessert are absolutely delicious – the smooth vanilla bean blends beautifully with the tart lime and sweet cherry. Plus the glaze gives it some extra color and even more of a tasty cherry punch. Enjoy!

Cherry Vanilla Lime Pound Cake

Ingredients:
For the cake:
3 whole eggs
3 Tbsp milk
1 Tbsp vanilla extract
1 whole vanilla bean (contents of)
1 1/2 Tbsp lime zest
1/4 cup fresh lime juice
15 maraschino cherries, chopped
1 1/2 cups all-purpose flour
3/4 cups sugar
1 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, softened

For the glaze:
1/4 cup fresh lime juice
1/2 tsp vanilla extract
1 Tbsp maraschino cherry juice
1 Tbsp milk or heavy cream
1 1/2 cup powdered sugar

Yield: 1 cake

Directions:
Preheat oven to 350 degrees F. Combine the eggs, milk, vanilla extract, vanilla beans, lime zest, and lime juice in a small bowl and whisk together.

In a mixing bowl, combine flour, sugar, baking powder, and salt and mix until combined. Add the butter and mix together until batter starts to come together. Add half of the egg mixture and mix on medium for 30 seconds. Add the remaining egg mixture in two parts, scraping down the sides of the bowl and mixing on medium speed for about 30-45 seconds each. Add the chopped cherries and gently fold them into the batter.

Spray a loaf pan with baking spray. Pour the batter in the loaf pan and bake for 50 – 55 minutes, or until a toothpick comes out clean. If the cake starts getting too brown on top, lightly tent it with foil. Let the cake cool completely before glazing.

For the glaze:
Whisk all of the ingredients together to form a glaze. Add more liquid or sugar until you get to the desired consistency. Pour over cooled pound cake. Slice and enjoy!

Source: Adapted from How Sweet Eats

Indian Spice Grilled Chicken

I’m absolutely in LOVE with the flavors in this dish – the warmth from the cumin combined with the fresh bite from the cilantro and scallions create a one of a kind taste. The marinade is colorful and has such an enticing aroma, you’ll be drooling in no time! I don’t have a lot of experience cooking with cumin, but am quickly becoming addicted to this bold spice. This is simple to grill outside with a cold beer in hand or on an unbearably hot day (aka: here in TX!) you can make it inside on your George Foreman or grill pan. Enjoy!

Indian Spice Grilled Chicken

Ingredients:
4 boneless, skinless chicken breasts
For the marinade:
5 scallions, chopped
2/3 cup fresh cilantro leaves
3 cloves of garlic, chopped
1 small lime, zest and juice
2 tsp olive oil
2 tsp ground cumin
1 tsp paprika
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp black pepper

Directions:
Combine all of the marinade ingredients in a food processor or blender. Blend together until it’s all combined. Put the chicken in a ziplock bag and add the marinade. Zip the bag and shake it up to evenly coat the chicken. Place the bag in the refrigerator and let the chicken marinate for at least 1 hour, but the longer the better! Once your grill is prepped, cook the chicken until done. (depending on how you’re grilling it – I used a George Foreman grill and it only took 8-10 minutes total) Serve while it’s hot and garnish with cilantro and scallions if desired.

Source: A Beckster Original

Cherry Limeade

As a refreshing summer treat, I surprised my hubby with a homemade version of a favorite beverage – the classic cherry limeade! We’re suckers for Sonic’s specialty drinks (especially during the daily happy hour when they’re 1/2 off!) and while my go-to Sonic drink is Ocean Water, he loves their Cherry Limeade. After seeing that a fellow food blogger posted her love for their drinks and shared their “secret recipe”, (thanks Jessica!) I knew I had to try it myself!

This is such a simple beverage to concoct; you can use regular Sprite or save calories with Sprite Zero or something similar. The only ingredient that might be hard to find is the cherry syrup. I found it at World Market – they have a fantastic selection of flavored syrups! I was slightly bummed that I didn’t have awesome ice like Sonic does – my big cubes just weren’t the same as their small “cubelet ice” as it’s known. Just a minor detail, I know, but regardless, this drink really hit the spot on a hot summer day in Texas!

Cherry Limeade

Ingredients:
Juice of 1 small lime
1/4 cup cherry syrup
1 can Sprite, 12 oz
Maraschino cherry and lime for garnish (optional)
Ice

Directions:
Put several ice cubes in a large glass. Add the cherry syrup, lime juice, and Sprite to the glass. Stir to combine. Add a maraschino cherry and slice of lime for garnish, if desired. Easy as that!

Source: Adapted from The Novice Chef Blog