Miss Kay Profile - Allrecipes.com (12704920)

Miss Kay

Miss Kay
Home Town: Kingston, Ontario, Canada
Living In:
Member Since: Dec. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian
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Recipe Reviews 28 reviews
Six Can Chicken Tortilla Soup
This was a quick and easy recipe, as promised. Like others, I made changes. I drained the corn, beans and tomatoes. Couldn't get the tomatoes with green chiles, so substituted with green peppers and onions added. I added about ½ tbs of cumin and garlic powder and 1 heaping tbs of chili powder. A little salt and pepper as well. I chopped up some jarred jalapeños, but next time I might make sure I don't put in quite as many, or don't put the seeds in -- the family thought it was a bit too spicy. I didn't have any cream of chicken soup, so didn't add it. Didn't add any cheese. Cut up some flat bread with a pizza wheel, as suggested, making tortilla "sticks." I fried some diced chicken in garlic butter and added it to the soup. Simmered on low for too short a time, but we were hungry! Anyway, my daughter ate it up and the DH had seconds. A winner for us! Thanks for the recipe!

0 users found this review helpful
Reviewed On: May 5, 2015
Quinoa and Black Beans
Very nice recipe. I like to take bean salads for lunch during the week, and this one doesn't disappoint. Like others, I substituted chicken broth for vegetable broth. I also threw in leftover shredded carrot, chopped celery, half a red bell pepper, some fresh salsa and a chopped fresh jalapeño. Will make again! Thanks for the recipe. Update: I made this again, but cooked the quinoa separately. Then the whole dish came out bland. I added carrots and jalapeños, along with some diced tomatoes and extra cumin. Still fell flat. Too dry. Too bland. Then I added some chipotle mayo. That did the trick. A bit more spicy, but sure ramped up the flavour and texture. Very tasty!

1 user found this review helpful
Reviewed On: Mar. 29, 2015
Make Ahead Lunch Wraps
I like it, but want to let it sit for a bit. I followed the advice of other reviewers and added taco seasoning to the brown rice. I added onions and red peppers to the pan with some olive oil and a bit of brown sugar before adding the corn and green chilies. I pureed the pinto beans with some of the black beans and the onion mixture. I added lime juice and drained diced tomatoes along with a good bunch of chopped cilantro. Right now it seems to need something. I wonder if I should have added more spice to the mixture, such as cumin or cayenne. I've already made the burritos, so will serve with spicy salsa after reheating.

1 user found this review helpful
Reviewed On: Dec. 23, 2014

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