Mexicali Stew and Blueberry Pancake Kind of Week

Tocci Cafe

The Tocci Cafe is open, and oh, so delicious!  That’s what my little monkeys dubbed our kitchen some time ago and boy, are they knockin’ it outta the park. I can’t wait to see what they are going to try next.

This Week:

Mexicali Chicken-Tortilla Stew

Homemade Corn Bread (gf)

Blueberry Pancakes (gf)

Burgers and BLT Salad

Ham Cannon Balls

Green Beans with Lemon-Herb Butter

The Mexicali Stew was sensational and our oldest did a fine job of preparing it and the corn bread in time for a very busy evening.  I should have a lovely, tantalizing photo for you.  But, no.  I spent the last two days feasting on the leftovers for lunch.  Yum!  I’ll do better, I promise!

The original stew recipe is from Betty Crocker Gluten-Free Cooking, click the link to find it on Amazon.  We did a little tweaking, cuz that’s what we do, and used what we had.  While we love black beans, we happened to be out and used kidney instead – still delish!  This was definitely one to keep and use again later.

Tocci Café version:

2lb. boneless, skinless chicken breast 48 oz. chicken broth 1Tbsp. olive oil
½ – ¾  c. chopped onion 2 tsp. minced garlic 2 c. chunky salsa
1 c. frozen corn 1 Tbsp chili powder 4-6 soft corn tortillas, cut into 1 in. pieces
1 can fire-roasted tomatoes, diced 1 can (15oz.) black beans, rinsed, drained 1 can (15oz.) kidney beans, rinsed, drained

In medium pan, boil chicken and broth.  Reduce to low, cover and simmer 20 minutes until chicken is done.  While this is cooking, heat oil in large pot and cook onion and garlic until tender.  When chicken is fully cooked, remove from broth and set aside.  Add broth to garlic and onions along with the rest of your ingredients.  Cover and simmer 10-15 minutes.  Shred chicken and add to stew.  Cook another 5 minutes until heated through.  Top as you like with shredded cheese, sour cream and cilantro.