Archive for the ‘Main Courses’ Category

Recipe: Chipotle Chicken Soup

Posted on September 5th, 2012 by author  |  No Comments »

Chipotle Chicken Soup

Yes, lately I have been on a Chipotle kick. I love that smoky flavor that complements many different foods. This is a recipe I featured in the Local Joe last week. It’s super easy and can be adjusted to fit your own spice level. Chipotle chiles are packed full of flavor, so you only need a little bit to create lots of flavor. If you are a spice wimp, you may want to decrease to only one pepper and scrape the seeds out before chopping. Have it as plain soup without chips and avocado or turn it into awesome tortilla soup with tortilla chips, avocado and cheese, if desired. Works great for a crowd too. Just make a big batch of soup and let guests add their own chips and desired fixings. To make this recipe even easier, use meat from a precooked rotisserie chicken. I hope you enjoy it.


  • 1 tbsp vegetable oil
  • 1 red bell pepper, chopped, green may also be used if you can’t find red
  • 4 cups chicken broth
  • 2 to 3 cups cooked chicken, shredded or chopped small
  • 1 small jar picante sauce, 8 oz size
  • 2 chipotle chile peppers in adobo sauce, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp lime juice
  • Tortilla chips and sliced avocado for serving, if desired


Heat oil in dutch oven or large pot over medium high heat. Cook pepper in oil until browned and softened. Reduce heat and add broth, chicken, picante sauce and chipotle pepper. Bring up to a simmer and cook until chicken is thoroughly heated and flavors have blended. Remove from heat and add cilantro and lime juice.

Ladle soup into bowls over tortilla chips and top with avocado slices for serving. May also be topped with a little cheese as well. Try cheddar or monterey jack cheese for a great flavor combination.

Note: If you have food allergies to corn, you can use baked flour tortillas strips or brown rice tortillas strips. You can also leave the tortillas out altogether. It’s still very tasty as is.

© Copyright 2012, Michaela C. Jones. Please do not copy, reprint or repost without permission. Get printer friendly  version here.

Recipe: Chipotle Chicken Tacos

Posted on August 24th, 2012 by author  |  No Comments »

Easy Chipotle Chicken Tacos

Do you like flavorful food? Has allergy-free become synonymous with bland for you? Then you have to try these super easy, very tasty tacos. Check out my guest post on Thriving with Celiac for the recipe. This recipe works very well with the allergy friendly tortillas that can be found in my book, Make It Allergy Free, or use your own favorite.

Get the printer friendly version here.

Recipe: Mexican Chicken and Rice

Posted on July 27th, 2012 by author  |  No Comments »

Yes, it’s the middle of summer and everyone wants to be eating light. However, sometimes you need a quick satisfying meal to put on the table to feed your family without all the muss and fuss. Check out my guest post on Thriving with Celiac for a one-pot meal recipe that couldn’t be easier to make and is sure to please your hungry family.

Here’s the link. Tell me what you think.


Posted on May 17th, 2012 by author  |  1 Comment »

Pulled Pork

I recently shared this recipe in the Local Joe newspaper here in my home city. It’s getting to that time of year. Down here is Texas it starts to get hot, hot, hot about this time of year. Who wants to heat up the kitchen or stand over a grill or smoker all day to make a tasty meal. This recipe is one of my family’s favorites. The sauce was developed to accommodate my food allergy children. I’m a big believer in everyone eats the same thing. So, it has to not only be allergy friendly, but tasty as well. I generally use corn-free organic ketchup for this sauce, but please feel free to use whatever you have. This recipe is also so simple that you won’t believe how easy it is. Plus, you don’t have to stand over the stove all day to make it. This recipe makes a lot, so invite some friends over and have party! However, extras can be frozen and saved for later.


2 lb boneless pork loin roast

1 cup water

1 tsp salt

1/2 ground black pepper

1 cup ketchup

1/2 cup water

6 tbsp brown sugar

4 tbsp apple cider vinegar

4 tsp celery seed

1/2 tsp smoked paprika

1/8 tsp cayenne pepper

1 med onion, sliced into thin rings

pickle slices

favorite buns or rolls for serving



Place pork roast, 1 cup water, 1 tsp salt and 1/2 tsp pepper in slow cooker. Cover and cook on high for 4-5 hours or until pork is tender. Drain liquid. Shred meat with two forks.

While pork is cooking, combine ketchup, 1/2 cup water, brown sugar, vinegar, celery seed, smoked paprika and cayenne pepper in saucepan. Simmer uncovered for 15 minutes, stirring occasionally.

Add sauce to shredded pork in slow cooker. Stir to combine. Reduce heat to low. Cover and continue cooking for 1 hour.

Serve on buns with onions and pickles.

*If you like saucier sandwiches or just like to have a little extra on the side, just double, or even triple the sauce ingredients. Stir some into the meat mixture for cooking and reserve the remainder for serving. You also may need more sauce for cooking if you have a bigger roast.

Get printer-friendly version here. If you try this recipe, I’d love to hear from you.

© Copyright 2012. Michaela C. Jones. Please do not copy, repost or reprint without permission.


Posted on May 1st, 2012 by author  |  No Comments »

Cuban Black Beans and Rice

This tasty recipe was featured in an early April edition of Local Joe where I guest publish once a month. These beans feature authentic cuban flavor, but easy to prepare.

1 cup dry black beans
Salt (see instructions)
2 cups water
2 cups vegetable or low-sodium chicken broth
2 tbsp olive oil
4 strips uncooked thick-cut bacon, chopped, or salt pork
1 cup green bell pepper, finely chopped
1 cup onion, finely chopped
4 tsp ground cumin
1 tsp dried oregano
6 cloves garlic, minced
1/2 tsp salt
2 bay leaves
2 tbsp red wine vinegar
2 cups cooked long grain rice


In large bowl or container, dissolve 4 1/2 teaspoons of salt in 8 cups of water. Add dried beans. Allow to soak at room temperature for least 8 hours or overnight. Rinse and drain.

In large dutch oven, heat olive oil, add bacon and cook until browned. Add bell pepper, onion, cumin and oregano. Cook until vegetables soften and begin to break down, about 10 minutes. Add garlic. Cook and stir 1 minute until fragrant. Pour in water and broth. Add beans, salt and bay leaves. Bring to boil. Reduce heat. Cover and simmer until beans are tender, about 1 1/2 to 2 hours. Add vinegar near end of cook time. Adjust salt as needed. Serve over rice with toppings as desired. Delicious served topped with sliced scallions and a squeeze of lime.

*To make this dish vegetarian, omit bacon and add 1 teaspoon smoked paprika to the seasonings. Increase salt to 1 teaspoon. Makes 6-8 servings as a main course, 8-10 as side dish.

**You can also make this a one pot meal by cooking rice in with the beans. At about the 50-60 minute mark when beans are beginning to turn tender, pour beans through a strainer reserving liquid in large bowl. Return beans to the pot. Measure liquid and add enough broth or water to make 2 ½ cups. Pour liquid back into pot. Add ½ teaspoon salt and the vinegar. Add in 1 ½ cups uncooked rice. Bring back to a boil. Cover, reduce heat, and simmer until all the liquid is absorbed and the rice is tender.

Get printer-friendly version here. If you try this recipe, I’d love to hear from you.

© Copyright 2012. Michaela C. Jones. Please do not copy, repost or reprint without permission.