Mexican Gumbo

Our youngest son loves the Mexican Gumbo at Qdoba.  He asked if I could try and recreate the recipe.  I used a rotisserie chicken and it comes together quickly.  Our boys are not a fan of beans…yet, but if I were making this for adults, I would add a can of black beans.  I hope you like it as much as we do.

Mexican Gumbo

mexican gumbo


1 large onion, chopped

2 cups carrots, quartered and sliced

15 oz. can of tomato sauce

10 oz. can of diced tomatoes and green chilies (such as Rotel)

3 cups Spicy V-8 (or store brand)

1 quart chicken stock

1/2 tsp. ground cumin

1 1/2 tsp. chili powder

1 tsp. oregano

1 Tbsp. Worcestershire sauce

1# smoked sausage or kielbasa, cut in half and sliced

8 oz. frozen corn kernels (1/2 bag)

1 can black beans, drained (optional)

1 cooked rotisserie chicken, skinned, removed from the bone and chopped or shredded

Salt and pepper to taste

Steamed white rice


Heat 2 Tbsp. olive oil in a stock pot (about 8 qts.) and saute onion and carrots until onion is soft.  Add chicken stock, V-8, tomato sauce, tomatoes and chilies, Worcestershire sauce and spices.  Bring to a boil and reduce to simmer until carrots are almost tender.

Add sliced kielbasa and frozen corn (add beans if using) and continue to simmer for 10 minutes.  Add the chicken and stir to heat.  Adjust the seasoning by adding salt and pepper to taste.

Serve in a bowl over hot white rice.  Enjoy!

Whenever I am making anything with chicken, Yoshi is ready to help! #chickenlove

Begging Yoshi


Creamy Risotto with Roasted Asparagus

Creamy Risotto with Roasted Asparagus

Serves 3-4 as a main dish or 6 as a side dish


1 bundle of asparagus

olive oil

1 quart chicken stock

1 cup water

1 medium onion, finely diced

3 tablespoons unsalted butter

1 1/2 cup arborio rice

coarse salt

fresh ground pepper

1/2 cup dry white wine

1/2 cup grated Parmesan cheese


Heat oven to 400º.  Cut asparagus on bias in 1 inch pieces.  Place on a baking sheet and drizzle with olive oil, season with salt and pepper.

Roast in the oven for 15 minutes, stirring once.  Remove from oven and set aside.

In a sauce pan, heat the stock and water to a simmer.  In a 3-4 quart sauce pan, melt the better.  Saute the onions until soft, about 5 minutes.  Season with 1 teaspoon salt and 1/4 teaspoon pepper.    Add the rice to the onions, cook on medium heat, stirring, until rice is translucent around the edges, about 4 minutes.  Add the wine, cook until absorbed, about 2 minutes.

Cook the rice by adding 1 cup of stock at a time.  Stir until almost all the liquid is absorbed before adding more.

Stock is absorbed and ready to add more

Keep stirring and adding more stock as it is absorbed in to the rice, until tender.  25-30 minutes total.  Add the asparagus and stir to combine.  Remove from heat and add Parmesan.  Serve, topped with more cheese.

Risotto with Asparagus

This recipe can highlight other vegetables as well.  Try it with sauteed zucchini or sweet peas (previously frozen), mushrooms, or roasted butternut squash.

Chicken and Rice Soup

When it’s a busy week ahead, I love to make a pot of soup so there’s enough leftovers to last a few days.  One of our favorites is an easy homemade chicken soup.  Sometimes I add rice, sometime noodles.  We love it either way.  I encourage you to try it, use stock for best flavor.


1 whole chicken (uncooked), skinned

1 large onion, chopped

4 large carrots, chopped

4 celery ribs, chopped

bay leaf

whole parsley

thyme sprigs

3 quarts chicken stock


precooked rice

salt and pepper


I like to remove the skin from the chicken to cut down on fat in the finished product.

Place the chicken in a large stock pot.  Add chicken stock and water until chicken is covered.  Add the chopped vegetables.

Carrots, Celery, Onions

Tie the thyme, parsley and bay leaf with kitchen twine and place in pot.

Herb Bundle

Bring to a boil and simmer for 1 hour.

Remove whole chicken from the pot to a cutting board.  Once cool enough to handle, remove all meat from the bones and chop or shred into sizes to your liking.

Discard the bones.  Skim the fat from the top of the soup.  Remove the herb bundle.

Add your precooked rice (or your favorite noodles) and adjust the seasoning by adding salt and pepper.