Tortilla Soup

I made this last night for dinner and it was delicious - enjoy!

4 carrots, peeled and chopped
4 large stalks celery, chopped
1 large onion, chopped
1-2 Tablespoons olive oil
cooked chicken (I used about 1/2 lb. or less of leftover shredded chicken)
1 - 16 oz. can tomato sauce
1 - 16 oz. can kidney beans, drained and rinsed
2 - 16 oz. cans diced tomatoes w/green chilis
1 small can diced green chilis
1-2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 carton chicken broth (4-6 cups?)

Heat large pot over medium-high heat and add olive oil, carrots, celery and onion. Cook for 3-5 minutes until vegetables are softened. Add chicken, tomato sauce, tomatoes, kidney beans and green chilis then stir. Add seasonings and stir again. Add chicken broth and stir once more. Cook over medium heat for about 20 minutes. Reduce heat to low and cook an additonal 20 minutes. Taste and check if additional seasoning is needed.

Toppings:
diced avocado
chopped fresh tomato
chopped green onions
shredded pepper jack cheese
cilantro
sour cream
limes for squeezing
olives
tortilla chips

Serve bowls of soup and add any or all toppings as desired. Soup was delicious and very filling.

Chicken with Lemon Risotto and Asparagus

Nothing here is mine - so here are all the links!

Chicken (didn't do the veg)

Lemon Risotto

Asparagus

Loved the asparagus. The chicken recipe is my go-to, easy dinner recipe. Really tasty, and very versatile. And risotto. YUM!

Salisbury Steak with Gravy

This is hugely popular around here. The only adjustment I've made is to saute the onions separately instead of mixing them in with the meat. Just accommodating picky eaters. We like it with rice and a veg, although mashed potatoes is more traditional. You have my permission to do what you like!

Ingredients
Meat and Gravy:
1 1/4 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 small onion, finely chopped
1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
Directions
Combine meat, Worcestershire, and steak seasoning or salt and pepper. Form 4 large, oval patties, 1-inch thick.

Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the onions. Season onions with salt and pepper and saute until tender, 3 to 5 minutes.

To onions, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.

Serve with potatoes or rice, a veg and, for our family, ketchup!