mexican chicken vegetable soup

Mexican Chicken Vegetable Soup

I had a version of this at a restaurant in Cabo San Lucas.  As soon as I got home from vacation I worked to make this recipe for Mexican Chicken Vegetable Soup, which has a lot more veggies.   It's basically a chicken vegetable soup with poblano peppers, queso fresco and cilantro to give it the Mexican flavor.  This is one of my favorites, especially when it's cold outside.  You get a little heat from the poblano pepper and the temperature of the soup.   I hope you like it! Gluten Free Avenger Episode 3: Mexican Chicken Vegetable Soup is now live on YouTube, you can use this link (http://youtu.be/HiMdqWJDmtQ) or view it below: Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 2 cups chopped white onion 2 medium garlic cloves, finely chopped 2 cups carrots 1-2 large poblano peppers, roasted, sweated, peeled, seeded and diced (instructions below) 2 cups corn kernels, fresh or thawed 2 cups zucchini 2 cups fresh tomatoes 2 cups celery 1/2 teaspoon kosher or coarse sea salt, or to taste Freshly ground black pepper, to taste 4 cups chicken broth 2 large roasted chicken breasts, shredded Queso Fresco, crumbled Cilantro for garnish Directions 1. Place...Read More
Gluten free almond blueberry pancakes, gluten free avenger

Gluten Free Almond Blueberry Pancakes

Everyone that knows me knows that I LOVE breakfast.  I always have.  I like to start my day off right by eating something healthy and yummy.   These are my favorite gluten free pancakes.  I think it's because they have my two weaknesses....almonds and blueberries.  They're light, fluffy, and oh so full of flavor!  I hope you like them too! Gluten Free Avenger Episode 2: Gluten Free Almond Blueberry Pancakes is now live on YouTube, you can use this link (http://youtu.be/ktMWAxOrbYc) or view it below:  Gluten Free Almond Blueberry Pancakes  I like to start my day off right by eating something healthy and yummy.   These are my favorite gluten free pancakes.  I think it’s because they have my two weaknesses….almonds and blueberries.  They’re light, fluffy, and oh so full of flavor!  I hope you like them too! 2 eggs1 teaspoon almond extract2/3 cup milk or unsweetened almond milk1 tablespoon sugar2/3 cup all purpose gluten free flour- king aurthur flour1 cup almond meal1 teaspoon baking powder¼ teaspoon salt4 ounces fresh blueberriesButter or cooking spray for pan/ griddle (more for pancakes)Maple syrup for pancakes In a medium size mixing bowl, whisk together the eggs, vanilla, almond extract, almond milk, and sugar until...Read More