Lime and Chicken Soup


Lime and Chicken Soup

Lime and Chicken Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…


 Lime and Chicken Soup Recipe


Lime and Chicken Soup

3 limes

1 jalapeno chili

1 Tbsp. minced cilantro, plus 6 sprigs

1 tomato

1 red onion

¼ (4 oz.) mild yellow cheese

2 corn tortillas

½ lb. (8 oz.) uncooked chicken breast

5 cups Kitchen Basis chicken broth

1 tsp. oregano

1 tsp. basil

1 bay leaf

Freshly ground black pepper



Juice 2 of the limes and cut the remaining lime into thin slices.  Mince the jalapeno and the cilantro.  Chop the tomato and the red onion.  Cube the cheese.  Cut the tortillas into strips.

Place the chicken in a large saucepan.  Cover with water, bring to a boil, and cook for 5 minutes (blanching the chicken).  Remove it to a plate and slice it into very, very thin strips or shred it.

In soup pot, combine the broth, lime juice, oregano, basil jalapeno, bay leaf and pepper.  Bring to a boil, reduce to a simmer and cook for 10 minutes.

Add the chicken, tomato, red onion, cilantro and salt to taste.  Bring chicken to a boil, then reduce to a simmer and cook for 10 minutes.  Remove bay leaf.

Garnish with cheese cubes, slices of tortilla and lime and cilantro sprigs.          6 serving


(Recipe for Lime and Chicken Soup, was in The Everything Soup Cookbook, 2002, 2015)


Spicy Cranberry Pork Tenderloin

Spicy Cranberry Pork Tenderloin

Spicy Cranberry Pork Tenderloin

I found this recipe for, Spicy Cranberry Pork Tenderloin, in one of the many magazines I get.  I hope you will try it.

Spicy Cranberry Pork Tenderloin Recipe


Spicy Cranberry Pork Tenderloin

2 pork tenderloins, about 1 lb. each

2 limes

1 tsp. kosher salt

½ tsp. black pepper

1 tsp. vegetable oil

12 oz. cranberries

2/3 cup packed light brown sugar

1 jalapeno, seeded and finely chopped


Preheat oven to 400 F.  Finely grate zest from both limes and juice the limes, too.  Set the lime juice aside.  Mix half the lime zest with salt and pepper in a small bowl, set aside. Brush tenderloins with oil and place in nonstick roasting pan, fat side up.  Roast for 8 minutes, flip and top with lime zest mixture.  Continue roasting until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium), about 20-35 minutes.

In medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno, lime juice and remaining lime zest.  Bring to a boil over medium heat.  Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juice thicken, about 5 minutes.  Set aside.

Transfer pork to carving board and let rest 3-5 minutes.  Add cranberries sauce to roasting pan and bring to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon.  Remove from heat, carve pork and serve sauce.


(Recipe for Spicy Cranberry Pork Tenderloin, 2014)  


Thai Pork Noodle Bowl


Thai Pork Noodle Bowl

Thai Pork Noodle Bowl


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This recipe, Thai Pork Noodle Bowl, was advertising pork in the Taste of Home magazine.  I love pork dishes, so here goes.

Thai Pork Noodle Bowl Recipe


Thai Pork Noodle Bowl

4 boneless ribeye (rib) pork chops (3/4 to 1 inch thick)

Marinade:        ¼ cup soy sauce

¼ cup chopped cilantro or 1 Tbsp. dried cilantro

3 cloves garlic, crushed

3 Tbsp. brown sugar

1 Tbsp. vegetable oil

1 lime, juiced

Peanut Noodles & Sauce:         10 oz. pasta (spaghetti, linguini or angel hair)

1 lime, juiced

2 cloves, finely minced

½ cup peanut butter

1 cup hot water

2 Tbsp. soy sauce


In large baking dish, arrange ribeye pork chops evenly.  Whisk marinade ingredients together in bowl.  Set ¼ cup marinade in refrigerator.  Pour remaining marinade over pork chops and marinate 20-30 minutes.

Meanwhile, cook pasta according to package directions.  Whisk together remaining peanut sauce ingredients in large bowl.  Drain cooked pasta; toss with peanut sauce.  Add more soy sauce if desired.

Heat an indoor grill pan or outdoor grill to medium-high.  Remove pork chops from marinade and discard excess marinade.  Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium) on meat thermometer.

Transfer grilled pork chops to a cutting board and let rest 3 minutes.  Slice pork against grain.  Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.         4 servings


(Recipe for Thai Pork Noodle Bowl was in, 2014)