Quick and Easy Taco Soup

© Can Stock Photo/ ccat82

The other day I came across a couple cans of diced tomatoes I bought by accident. They had diced green chilies in them, and I always buy plain canned tomatoes.

No worries. Like Rosie, of the Rosie’s Riveting Recipes historic cookbook, I don’t throw food out. I see mistakes like this one as a happy accident and a chance to try something new and different. So, after browsing a few online recipes for inspiration, I came up with my own creation. It’s so good that I’ll have to make it again.

Gayle Martin

 

QUICK AND EASY TACO SOUP

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 2 cans diced tomatoes with green chilies (14.5 oz), OR
  • 2 cans plain diced tomatoes with one small can diced green chilies
  • 1 can corn
  • 1 can black beans
  • 1 small can tomato sauce
  • 2 cups beef broth or water
  • 1 package taco seasoning mix
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon black pepper

Brown ground beef and onion in a skillet. Drain, and place in small stockpot. Add canned tomatoes, green chilies, corn, black beans and tomato sauce. Add beef broth or water and stir well. Add seasonings. Stir, bring to a boil, turn heat to low, and simmer for approximately ten minutes. Top with broken tortilla chips and cheese, or with a dollop of sour cream and chopped green onions.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

 

 

 

 

Chicken Scaloppine in Wine Sauce

© Can Stock Photo/
roxanabalint

My favorite supermarket carries fresh, thinly sliced chicken breasts which always seem to be on sale. I’ve come up with several different ways to prepare them, however, this recipe is my favorite. It was originally a veal recipe, but I played with it and came up with something new and delicious.

While this recipe is not included in the Rosie’s Riveting Recipes historic cookbook, I think Rosie would have approved. It’s easy to prepare, and most of the ingredients can be found in our pantries. It’s also delicious.

Gayle Martin

 

CHICKEN SCALOPPINE IN WHITE WINE SAUCE

  • 4 to 6 thinly sliced chicken breasts
  • 3 to 4 tablespoons flour
  • 1 tablespoon butter
  • 2 to 3 tablespoons olive oil
  • 4 to 6 tablespoons white wine vinegar (approximately)
  • 1/4 cup white cooking wine
  • 1 cup chicken broth
  • 1/2 teaspoon salt (optional)
  • 3 cups cooked rice, wild rice, or noodles

Wash chicken breasts thoroughly. Pat dry with a paper towel. Melt butter in a skillet and add olive oil. While the oil is heating roll the chicken breasts in flour until lightly coated. Place in hot oil and cook each side until it’s a light, golden brown color. Pour approximately 1 tablespoon white wine vinegar over each chicken breast and add the chicken broth, white cooking wine and salt, if desired. Heat until sauce mixture begins to boil. Reduce heat to low, cover and simmer for 20 minutes. Serve over rice or noodles.

Variation:  Veal may be instead of chicken, and balsamic vinegar  may be used instead of white wine vinegar.

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.