Who Put The Lime in the Soup? Easy Sopa de Lima

Last weekend, my dad and I made Sopa de Lima which is also known as Yucatan Lime Soup or soup of the lime. This recipe was very easy to make.  We made it even easier by using left over chicken from dinner from a few nights ago. We also used canned tomato and chillies to keep it simple. 

The soup starts with a chicken stock.  We used some of  my dads homemade chicken stock for the liquid and added lime to it for the citrus flavor and tomato for acid.  We topped it with avocado chunks and tortilla strips.

The soup was very creamy from the avocado.  The flavors were complex for such an easy meal.  Overall, it took us about 15 minutes to prep the soup and another 15 minutes to cook. Can you say EASY and YUMMY!!!

Sopa de Lima (aka Lime Soup)

INGREDIENTS

1 lb left over chicken – from rotisserie
8 cups of chicken stock (or broth if you must)
2 tbsp olive oil
1 medium onion, peeled and diced
4 large garlic cloves, peeled and minced
1 Serrano chilies, seeded and minced (or two if you want more heat)
1 can of tomato and chilies (found in the Latino section of the grocery store)
2 limes, juiced (about 1/3 cup)
1/2 cup chopped fresh cilantro leaves or 1 tbsp of dried cilantro
salt and pepper to taste

Garnish: diced avocado, lime wedges and pre-made tortilla strips (found in the salad section of the grocery store)

DIRECTIONS 

1. Shred the chicken into bite sized pieces
2. Heat the oil in a sauce pan
3. Add onions and sauté until translucent – stir so they don’t burn
4. Add garlic and Serrano and cook for about 2 minutes
5. Add canned tomato, lime juice and chicken stock and bring to boil
6. Once it boils, lower and let simmer for 15 minutes to let favors come together
7. Add in cilantro and cook another minute or two
8. Add salt and pepper to taste

TO PLATE

1. Place shredded chicken at the bottom of the bowl 
2. Pour the soup mixture over the chicken 
3. Add avocado to soup 
4. Top with tortilla strips and a side of lime wedge

NOTE:  The soup can be served hot or at room temperature

There is Something Fishy in the Kitchen?

Tonight for dinner we pan seared swordfish.   We made two different types - one was with lemon pepper butter and the other was with a spicy dry rub. 

With the fish we had salad, delecata squash and left over white rice. We also made iced tea from the loose tea leaves that my mom and dad brought back from St John last week.  All of our plates were licked clean!

Winter Winter BBQ Dinner

Today we made a BBQ brisket in the slow cooker because it is too flipping cold outside to use the grill.  I got the idea from Gordon Ramsey Home Cooking video. My dad supervised me but I did it all.

Its a pretty simple recipe to make. All you need is spices, meat and slow cooker.  It took ten minutes to mix the spices and rub it into the meat.   It will cook in the slow cooker for the spices to settle in.  In 8 hours the meat will be ready and it should fall apart.  I am not sure I can wait 8 hours - it smells SO SO GOOD!!!

The ingredients for the rub are:

• 1 TBSP of dried thyme
• 1 TBSP of paprika
• 2 TSP of black pepper
• 2 TSP of sea salt
• 1 TSP of onion powder
• 1/2 TSP of garlic powder
• 1/2 TSP of cayenne pepper
• 1/2 TSP of ground cumin
  
• 3 pounds of beef - brisket
• 1/2 TSP of liquid smoke

1. All you need to do is - mix all the spices together
2. Rub the spices into the meat (on both sides)
3. Put the meat in the slow cooker
4. Sprinkle liquid smoke on the meat

This is My First Post

Hi! My name is Tyson!  I am eight years old and love to cook with my dad.  He is teaching me how to cook.

This morning for breakfast I made a potato and onion pancake topped with sunny side up eggs and bacon.  Yum.

I got the recipe from Gordon Ramsey - Home Cooking Season 1 - Episode 11 - American Food.
I cooked the recipe mostly by myself but my dad supervised me.  

The next recipe we are going to do is the Beef BBQ Brisket from the same show.

The link for the show is: http://www.channel4.com/programmes/gordon-ramsays-home-cooking/4od#3612464