Day 4: Albondigas Soup with a Chicken Burrito w/ fresh Pineapple Salsa

Happy Mexican Monday! This past weekend, in my leisure time, I was watching Food Network channel. Sandra Lee was making a chicken burrito with fresh pineapple salsa, tortilla soup, and this pineapple drink. I got to thinking, "that pineapple salsa looks really good and easy to make. Instead of cooking the tortilla soup, I'll make my albondigas soup with the buritto. YES!". Thats where Mexican Monday originated from.

On today's menu we have Albondigas Soup, which I call 'Meatball Soup', and a chicken burrito with pineapple salsa. If you are going to attempt both of these meals, here are some things to take into consideration:

1) Both of these meals, for a family of two, seems like two main courses(if you cook according to the directions,without halving everything). If you have a family of 4 or more, this may be right down your alley!

2) If I would have prepped and cooked both meals by myself, I would have been in the kitchen for at least three hours or more. Since I have a wonderful fiance who decided to help me, things went by faster and smoother! (Hint: great couples activity!)

Chicken Burrito with Pineapple Salsa
(offical recipe from Food Network)

-1 (3.5 to 4 pound) chicken

-Kosher salt and fresh ground pepper

-1 (8 ounce) can pineapple chunks, drained and chopped

-1 small red onion, diced

-1 jalapeno pepper, seeded and chopped

-2 tablespoons chopped cilantro

-1 table spoon chili powder

-2 table spoons lime juice

-3 scallions, chopped

-1 can red or black beans, drained and rinsed

-1 cup shredded jack cheese

-Tortillas (white or wheat fine)

As a side note, we had frozen chicken in a bag in the freezer so it seemed pointless to go out and buy the thawed chicken, that you can find in the meat produce section, so I ended up using 4 chicken breasts. If that equal 3.5 to 4 pounds of chicken, heck if I know! It was enough to feed 2 people and have enough for two burritos as leftovers. As for the lime juice, I thought we had lime juice, but we didn't. I was thinking lemon juice, which we did have. So instead of LIME juice, we used LEMON juice which seemed ok. I am sure the lime juice would have added that extra UMPH. Next time. Also, we did not use scallions. If it makes a difference, I am not sure. The salsa tasted great to us.

Directions:

In a large pot, put the chicken with a pinch of salt and pepper with cold water. Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour. (It took us less then 30 minutes with our chicken breasts)

While the chicken is cooking, make the salsa by mixing together the diced red onion, pineapple chucks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve.

Remove the chicken and allow it to cool. Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat (We microwaved the beans)

Thats basically it! If you want proper instructions to build a burrito, google it.

Jimmy's Ranking on the chicken

Salsa: 7/10. We added too much onion
Burrito over all (w/ salsa): 7/10-We let the chicken and the beans cool while we were eating the soup first.

Albondigas Soup

This soup is really good, especially on a cold night. Its very comforting, the same feeling you get when having your favorite meal made by a family member. This recipe is really easy, and it leaves options to experiment with different vegetables.

You will need either:

12 cups of beef OR chicken stock

6 cups of beef stock and 6 cups of water

6 cups of chicken stock and 6 cups of water

(I use 6 cups of chicken stock and 6 cups of water)

The vegetables are up to you, but I used 2 zucchini squash, 2 large carrots (peeled and cut up), and half of an yellow onion.

Different recipes say you should use string beans, peas, etc. Experiment! Decide what YOU like best.

Universally, you will need

Half an onion (yellow or white) or a whole onion. Depends if you are a lover of onions.

1 large garlic clove

2 tbsp of olive oil (or as Rachel Ray says: EVOO)

1/2 cup of tomato sauce

1/3 cup of white rice (I'm sure you can use brown rice)

1 pound of beef

1/4 cup of fresh mint leaves

1 raw egg

Salt, Pepper to taste. Cayenne if you wish. (I don't use cayenne)

Cilantro

What you will need to do is let the onions simmer for a few minutes in the oil until tender (five minutes). Add garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to a boil, then reduce heat and let simmer. Add your vegetables

Prepare your meatballs. Put the pound of beef, egg, and rice into a big bowl, mix, and form into a meatball shape (about 1 inch)

Add meatballs one at a time. Be careful not to splash yourself while dropping the meatballs into the broth. Cover and let simmer for a half a hour.

Garnish with cilantro (in your own bowl, not in the pot)

Both of these dishes are really good, but take a ton of prepping/cooking time. If you choose to do either the burrito with salsa OR the meatball soup, it will be super easy and remotely quick. If you decide to do both courses, plan your time accordingly.

Jimmy's Rating:

With cilantro: 8/10

Without cilantro: 7/10

My rating: You cant have a meatball soup without cilantro. Cilantro makes it Albondigas Soup. Either way, its warm and comforting, and theres plenty for leftovers. Note: if you put the soup in the fridge, the meat fat will separate from the broth leaving like white chunks within the broth. Its OK. Just take a spoon and dip out the white chunks. If you leave the white chunks in the broth, and reheat the soup, it will just warm up the fat, and the white chucks will disappear. Either way, it wont harm you.

Enjoy!