Chicken Posole

This is one my husband's favorites! Whenever he walks in the door and smells this he says, "Oh, you must love me!" and I really do. But I also love how fast this dinner is to make and relatively cheap to boot. I made it once for my father in-law and I was surprised to hear it was a meal from his childhood in California. So now I consider it my duty to make it over and over again. You can garnish this soup with any of the wonderful Mexican toppings you have on hand. We've done chips, cheese, and avocado. But David swears this is most authentic with lime, fresh onion, and diced jalapeno or Serrano on top. Enjoy!

Yes, those are bones and some skin. This is how they like it.

Chicken Posole

1 white onion diced divided in half

6 cups chicken broth

2  30 oz. cans of White or Yellow Hominy

6 oz. tomato paste

4 bone in with skin chicken thighs

¼- ½ cup fresh cilantro chopped

1 lime

1 teaspoon Chili powder

1 teaspoon Cumin

1 teaspoon garlic

1 teaspoon oregano

fresh diced jalapeno

1. Saute half of the onion in butter or oil for a few minutes and add everything until the cilantro. I don't drain the hominy. Add in the seasonings. Save the cilantro for the last few minutes. 
2. Cook the chicken thighs in the soup for 30 minutes or until the chicken is cooked all the way.
3. Take out the chicken thighs and de-bone them and put back in the meat. I leave in some skin and the bones because my husband and kids like to get skin and bones in their bowl. Weird, I know. 
4. Adjust the seasonings a bit. For a stronger flavor you can add more if that's how you like it.
5. Add the cilantro and allow to blend for a few minutes. 
6. Squeeze in one lime.
7. Serve and top with the other half of the onion and some fresh jalapeno

Gluten Free Lemon Blueberry Breakfast Cake

I know this is supposed to be a dinner blog but what would dinner be without dessert? I converted this GF Lemon Blueberry Breakfast Cake from a glutinous version Melissa sent me here. She loved the original so I changed it a bit and made a gluten free and dairy free version that is delicious and I can eat to my heart’s content. It comes out like a breakfast muffin or sweet bread with a fluffier texture. It is beautiful and does't deflate like most gluten free cakes. It's not too crumbly and has a lovely texture on the inside. It passed the husband and kids test so I'll be making it again and again. Next time I want to try adding vanilla and a dash of nutmeg.

Check this gorgeous baby out. And yes that is a giant blob of sugar...Oh, yes.

Gluten Free Lemon Blueberry Breakfast Cake

2 cups GF flour mix (I used GF Baking Classic’s mix of white rice, potato starch, and tapioca starch)

1 teaspoon of xanthan gum

1 tablespoon baking powder

1 teaspoon salt

¼ cup granulated sugar

1 cup packed brown sugar

1 cup almond or coconut milk

2 Tablespoons lemon juice

Zest from one orange

1 Stick of melted butter

3 eggs

1 cup fresh blueberries

Topping

½ cup fresh blueberries

3 tablespoons granulated sugar

1. Preheat oven to 350 degrees and grease a 9x13 pan with butter.
2. Mix the dry ingredients together and the wet ingredients together and then combine those thoroughly. 
3.  Mix 1 cup of fresh blueberries in with a spatula and pour in the 9x13 pan.
4. Pour the ½ c. of fresh blueberries on top and spoon the sugar topping over evenly.
5. Cook for 30-35 minutes or until a toothpick comes out clean.

Welcome! Let's Start Cooking...

The truth is, my sister in-laws and I are food snobs. We love to make food. Every night in our five families amazing concoctions are being made. Since we all have kids sometimes it's less than beautiful, sometimes it's "creative," sometimes it's pulled together at the last minute. But it always tastes amazing. Well, almost always.. I can't wait to see what the girls are cooking up tonight.