Chicken Avocado Soup

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts,* or 3 cups shredded rotisserie chicken
• 1 Tbsp olive oil
• 1 1/4 cups chopped green onions (including whites, mince the whites)
• 2 jalapeños, seeded and minced**
• 3 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth***
• 2 Roma tomatoes,**** seeded and diced
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper
• 1/3 cup chopped cilantro
• 3 Tbsp fresh lime juice
• 3 medium avocados , peeled, cored and diced
• Tortilla chips , monterrey jack cheese, sour cream for serving (optional)

Instructions

1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end). Bring mixture to a boil over medium-high heat.
3. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice, and rotisserie chicken now if using.
5. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

Notes
*For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.
**You can leave seeds if you want soup spicy, replace jalapeños with 1/2 cup chopped bell pepper if you don't like heat.
***For a less brothy soup you can reduce to 3 cans chicken broth if desired.
****1 (14.5 oz) can canned tomatoes (regular, petite cut, or fire roasted may be used) in place of fresh tomatoes.

From: https://www.cookingclassy.com/chicken-avocado-lime-soup/

Garlic Butter Steak Bites

INGREDIENTS

• 4 cloves garlic
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
• 2 pounds thick-cut New York strip steaks
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter

INSTRUCTIONS

1. Mince 4 garlic cloves. Transfer to a bowl and add 1/2 teaspoon black pepper. Chop until you have 1/4 cup fresh parsley leaves, then transfer to a small bowl. Cut 2 pounds New York strip steak into 1-inch cubes, then season them with 1/2 teaspoon kosher salt.
2. Melt 8 tablespoons (1 stick) unsalted butter in a large skillet over medium high-heat. Add the steak cubes and sear until browned, flipping them halfway through, 6 to 8 minutes total. Add the garlic and pepper and cook for 1 minute more. Remove from the heat and garnish with the parsley.

From: https://www.thekitchn.com/garlic-butter-steak-bites-22947830

Greek Lemon Potatoes

Ingredients

• 1.2 kg / 2.5lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1)
• 1 1/2 cups chicken stock/broth , low sodium (Note 2)
• 1/2 cup olive oil
• 1/3 cup lemon juice
• 5 garlic cloves , finely grated using microplane (Note 3)
• 1 tbsp dried oregano
• 2 tsp salt
• Garnish (optional): Lemon wedges, fresh oregano leaves

Instructions

1. Preheat oven to 200°C/390°F
2. Cut potatoes: Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).
3. Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
4. Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
5. To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
6. Roast 35 minutes: Transfer potatoes to oven and roast for 35 - 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
7. Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
8. Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired. 

Notes

1. Potatoes - use starchy, not waxy potatoes, as they absorb flavour better.
2. Braising liquid - Can use water + 2 stock cubes or 2 tsp powder instead, but liquid stock is tastier. Can use veg stock instead of chicken.
3. Garlic - it's best to use a microplane to finely grate the garlic so it dissolves in the stock so you don't end up with burnt little garlic bits at the end. This is a recipe improvement added in March 2021.

From: https://www.recipetineats.com/greek-lemon-potatoes/