Ancho chicken tacos

I should really call it left over ancho chicken tacos, but the word leftover tends to be a dirty word. Well, it used to be, now it's one of my favourite.

I used left over grilled chicken from the night before and kept adding things until it smelled good.

It turned out way better than I had hoped! This should break my Quesada addiction!

Left over chicken (about 1 1/2 breasts) chopped up

1/2 cup chicken stock

1 jalapeño seeded and chopped

1/4 cup onion chopped

1/2 tsp red pepper flakes

1/2 tsp ancho chilli powder

1/4 tsp cayenne pepper

Dump in a pan and bring to a boil. Reduce heat to low and allow to simmer for about an hour. If you want more hear, add more peppers or chilies.

If the stock runs out, or dries up, add a little more in.

Swiss chard and chorizo soup

This is the winter that just won't end.

It is April 1st and it's still coming down. I likened it to living in a snow globe owned by a 2 year old. Randomly shaken and shaken until its inhabitants are dizzy and only see white!

So, while others are pulling out BBQ recipes while they garden I am still making soup. 

Chorizo and chard soup to be precise.

Ingredients:

2 large chorizo sausages (casing removed)

1 onion chopped

1 medium potato peeled and chopped

3 or 4 garlic cloves chopped 

1/2 tsp red pepper flakes

1/4 tsp cracked black pepper

1 tsp oregano

4 cups chicken stock

3 cups cleaned, chopped Swiss chard

In a hot pot put a little olive oil and drop in bits of bite sized sausage meat and cook until browned.

Remove sausage and add chopped onion, potato, and garlic. Cook about 5 minutes, sitting constantly until onions are soft.

Add red pepper flakes, pepper and oregano and stir.

Add stock (I used 4 cups of homemade turkey stock and an extra cup of water)

Bring to a boil and simmer 5 minutes.

Add in chopped chard and simmer another 10 minutes.

Serve with a little asiago cheese on top and a good crusty bread. 

And may this snow melt already!