My Super Yummy Tortilla Soup!

·         1 pound boneless skinless chicken (Optional)
·         2 16 oz boxes of chicken broth
·         1 12 oz can of tomato sauce
·         2 jalapeno peppers
·         2 serrano peppers
·         3 cloves of garlic
·         1 small onion
·         1 package of Kraft Shredded Cheese
·         Tortilla Chips
·         ½ a tomatillo
·         Cumin
·         Oregano
·         Basil
·         Paprika
·         Cayenne Pepper
·         Salt
·         Pepper
In large pot pour one whole box chicken broth and ½ the second box. Add the can of tomato sauce and bring to boil on medium heat.  In separate pot boil the chicken until cooked.  In food processor or blender chop peppers, garlic, onion, and tomatillo.  Sautee in skillet 2-3 minutes.  Mix the chopped ingredients into the boiling pot of broth/sauce.  When the chicken is cooked shred the chicken in the food processor/blender and then add it to the boiling pot of ingredients. 
Now the tricky part. I don’t have exact measurements for the seasonings.  I season to taste. I know it’s a lot of cumin.  Probably 3 tablespoons.  Then about 1 tablespoon each of the remaining spices. 
Add ½ the bag of cheese to the boiling pot.  Pour soup into bowl and top with crushed chips, more cheese, sour cream, silantro and avocado.  YUMMY.  Makes about 10 servings.

Beth's Melt in Your Mouth BBQ Ribs


Ingredients: 4 lbs pork ribs


  1. Preheat oven to 300 degrees f.
  2. Peel off tough membrane that covers the bony side of the ribs.
  3. Mix together the sugar and spices to make the rub.
  4. Apply rub to ribs on all sides.
  5. Lay ribs on 2 layers of foil, shiny side out & meaty side down.
  6. Lay 2 layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  8. Remove from oven.
  9. Brush on BBQ sauce.
  10. Set oven to broil and cook ribs an additional 1 or 2 minutes until sauce is cooked on and bubbly.
  11. Turn ribs over.
  12. Repeat on other side.

Shredded Chicken Tacos

  • 2 (8 ounce) cans Goya Tomato Sauce
  • 2 teaspoons Goya White Distilled Vinegar
  • 2 teaspoons Goya Minced Garlic
  • 3 1/2 teaspoons ancho chile powder
  • 1 teaspoon Goya Ground Cumin
  • 2 teaspoons Goya Oregano Leaf
  • 1/2 teaspoon sugar
  • 2 tablespoons Goya Extra Virgin Olive Oil
  • 2 pounds bone-in, skin-on chicken breasts
  • Goya Adobo with Pepper, to taste
  • 1 (10 ounce) package Goya Corn Tortillas, warmed
  • For the Garnish:
  • 1/4 cup finely chopped white onion
  • 1 lime, cut into wedges
  • 2 tablespoons chopped fresh cilantro
  • Lettuce, tomatoes, avocados and/or onions (optional)
  • Goya Hot Sauce
1.        In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2.        Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
3.        Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
4.        Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
Smashed New Potatoes with Garlic and Chives Recipe
1-2 pounds new potatoes or Yukon Golds
  • 3 tablespoons unsalted butter
  • Salt
  • 1 minced garlic clove
  • 1-2 tablespoons minced chives or green onion greens

1.  Preheat the oven to 350°F. Put the potatoes in a medium oven-proof pot (with a cover) and add about 1 tablespoon of the butter, cut into pieces. Cover and bake in the oven for 20 minutes.

2.  Take the potatoes out and mix them so they’re coated with butter. Sprinkle the potatoes with salt. Return to the oven, cover, and cook for another 45 minutes to an hour, depending on how large the potatoes are.

3. To test for doneness, poke a potato with a fork. If the fork penetrates easily, they're done. When the potatoes are nice and soft, remove the pot from the oven and, using a potato masher, crush each potato. Don’t pound them into oblivion, just crush them. Toss with the garlic and remaining butter. Add more salt to taste.

Sprinkle chives on the potatoes to serve.

Bourbon Street Ribeye Steak

Submitted by Nokomo

  • 1 cup water
  • 2/3 cup bourbon whiskey
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • 3 tablespoons worcestershire sauce
  • 2 tablespoons lemon juice
  • 4 (6 ounce) ribeye steaks


1. Whisk together the water, boubon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the ribeye steaks, coat with the marinade, squeeze out excess air, and seal the bag.  Marinate in the refrigerator for 8 hours or overnight. 

2. Preheat an outdoor grill for high heat, and lightly oil the grate.

3. Remove the ribeye steaks from the marinade and shake off excess. Discard the remaining marinade. Grill the steaks on high. 1 to 2 minutes per side, to sear the meat.  Move the steaks to a cooler part of teh grill and cook for an additional 2 to 3 minutes per side if desired.