Ingredients

1. •1 Bag thin rice noodles
   

2. •1 Whole organic chicken, 3-4 pounds
   

3. •4 Quarts water
   

4. •Ginger, 3-inch piece unpeeled
   

5. •1 Whole onion, unpeeled and cut in half
   

6. •4 Whole cloves
   

7. •1 Tablespoon whole coriander seeds
   

8. •1 Cluster of garlic, unpeeled and cut in half
   

9. •2 Tablespoons rock sugar (You can also use plain sugar)
   

10. •4 Tablespoons fish sauce
    

11. •3 Tablespoons salt
    

12. •1 Zucchini, cut into 1-inch strips
    

13. •1 Cup white mushrooms, cut in half
    

14. •7 Ounces enoki mushrooms
    

15. •1 Cup tofu, cubed (optional)
    

Toppings

1. •1/2 Cup cilantro
   

2. •1/2 Cup red onion, sliced
   

3. •1-2 Jalapenos, sliced diagonally
   

4. •2-3 Scallions, chopped
   

5. •2-3 Cups mung bean sprouts, rinsed
   

6. •4 Sprigs fresh basil leaves
   

7. •4 Sprigs fresh mint leaves
   

8. •1 Lime, cut into four wedges
   

9. •Sriracha hot sauce to taste
   

10. •Hoisin Sauce to taste
    

Directions

Soak rice noodles in warm water for 10 minutes. Cook the noodles according to package directions. Drain and rinse in cold water. Set aside.

In a large bowl, add 3 cups of ice and enough water to submerge the ice. Set aside.

Place the onion and ginger on a baking sheet and broil for 10 minutes or until charred. I keep the oven light on and flip them to make sure they char evenly and don’t burn.  Once the outside is charred, quickly dunk the onion and ginger in ice water.  Scrape off the charred skin and cut the ginger into thick slices.  Set aside.

Carve the chicken breast meat into big thick pieces. Cut the legs and wings and the rest of the chicken into 3-inch pieces. Rinse all pieces in cold water and place in a large stockpot. Add 4 quarts of cold water, onions, ginger, cloves, coriander and garlic. Turn heat to high and bring the broth to a boil. Reduce heat to low and simmer covered for 40 minutes.

Using a fine mesh, drain the broth into another large pot. Discard everything except for the chicken breast meat. When the chicken breast meat is cool enough to handle, shred it. Add the shredded chicken, sugar, fish sauce, and salt to the broth. Continue to simmer covered for 30 minutes. Add the zucchini, mushrooms and tofu (if adding). Simmer covered or another 

10 minutes.

Putting It All Together

To warm the noodles, place 1 serving amount of noodles, serving size depends on how hungry you are, in a small strainer. Dip the strainer with the noodles in it in the hot broth and then place in a large bowl. Ladle enough broth to submerge the noodles. Serve immediately.

I arrange the toppings on a large platter for each person to garnish their own soup. My sisters and I heap on all of the toppings, add at least a tablespoon of sriracha sauce and another tablespoon of hoison. We also use one lime wedge.

Some people like pho ga without all the garnishes but I say bring on the heat and the all the flavors that make my taste buds dance.

Serves 4

boomer sooner chicken quesadillas

Ingredients

1. •Two boneless chicken breasts
   

2. •3 Cups water
   

3. •2 Teaspoons cumin
   

4. •2 Tablespoons chili powder
   

5. •3 Garlic cloves, broken plus 2 cloves minced
   

6. •3 Tablespoons canola oil
   

7. •1 Medium onion, diced
   

8. •3 Jalapenos, seeded and diced
   

9. •1/2 Cup sliced mushrooms
   

10. •1 Canned diced tomatoes
    

11. •2 Scallions, chopped
    

12. •1 Teaspoon oregano
    

13. •2 Teaspoons salt
    

14. •1 Teaspoon black pepper
    

15. •2 Tablespoons of pickled jalapenos, diced
    

16. •2 Cups cheddar cheese, shredded
    

17. •Salsa
    

18. •Sour cream
    

19. •4 to 8 Soft flour tortillas (I use large tortillas.)
    

Directions

In medium-size pot add chicken breasts, water, garlic, chili powder and 1 teaspoon salt and bring to a boil. Cook covered over medium heat for 25 minutes. Drain saving 1 cup of the broth and chicken breasts.

Set chicken aside to cool. When cool enough to handle, shred into strips.

In a large skillet, heat canola oil, sauté onion, and jalapenos until onions are translucent. Add garlic and mushrooms and sauté over medium heat for another 2 minutes. Add shredded chicken, 1 teaspoon cumin, 1 tablespoon chili powder, 1 teaspoon salt, and 1 teaspoon pepper.  Sauté for 2 minutes. Add the can of tomatoes, broth and the rest of the chili powder, cumin, and oregano. Bring to a boil, lower heat and simmer over medium heat for about 20 minutes or until all the juice is absorbed.

When the chicken mixture is almost done, prepare the tortillas.

Heat a thin layer of oil (1/2 teaspoon or so) in a heavy medium-size pan over medium to low heat.

Place a tortilla in the pan and grill on one side until golden brown. Don’t grill the other side yet. Transfer to a plate.

Place another tortilla in the pan and grill on one side until golden brown. Flip. Sprinkle 1/4 cup of cheese on top. Spoon on about 1/4 cup of the chicken mixture. Layer on the jalepenos and scallions and sprinkle another 1/4 cup cheese on top. The cheese on the top and bottom acts as a glue.

Top with the tortilla you grilled earlier.  Make sure the grilled side is facing the cheese so when you flip the quesadilla, the side that has not been grilled is on the pan.

While you’re layering and adding, the bottom tortilla should have been grilling and now ready to be flipped. If you have to, lower the heat so that you don’t burn the bottom tortilla.

I use a wide spatula and place my fingers on top of the tortilla to flip. Once you flip the tortilla, cook for one to two minutes or until golden brown.

Transfer to a plate. Keep warm while grilling the remaining chicken quesadillas. Cut into wedges and serve with Haes’ Crazy Hot Guacamole, salsa and sour cream.

This recipe makes about 4 large quesadillas (about 32 wedges).

that ain’t a quesadilla veggie quesadilla

Growing up in Oklahoma, I learned that red meat is the only real food. If a dish doesn’t have beef, it’s just salad. This veggie quesadilla is loaded with cheese, portobello mushrooms and variety of veggies and will have a cowboy proclaiming, “This ain’t no chick food.”

Ingredients

1. •2 Tablespoons canola oil
   

2. •4 Cloves garlic, minced
   

3. •1 Large red bell pepper, diced
   

4. •Half of a red onion, diced
   

5. •2 Large portobello mushroom, sliced
   

6. •1 Tomato, diced
   

7. •2 Tablespoons cilantro
   

8. •1 Tablespoon dill
   

9. •2 Teaspoons cumin
   

10. •1 Tablespoon chili powder
    

11. •1 Teaspoon black pepper
    

12. •2 Teaspoons salt
    

13. •1 Cup alfalfa sprouts
    

14. •2 Avocados, sliced
    

15. •1/3 Cup pickled jalapeno peppers
    

16. •2 Cups cheddar cheese
    

•4 to 8 Soft flour tortillas (I use the large tortillas.)

Directions

In a large skillet, heat canola oil, sauté garlic, bell pepper and onions until onions are translucent. Add mushrooms and sauté over medium heat for another 2 minutes. Add the tomato and sauté for another minute. Toss in the cilantro, dill, cumin, chili powder, black pepper and salt. Sauté for 3 minutes.

When the mixture is almost done, prepare the tortillas.

Heat a thin layer of oil (1/2 teaspoon or so) in a heavy medium-size pan over medium to low heat.

Place a tortilla in the pan and grill on one side until golden brown. Don’t grill the other side yet. Transfer to a plate.

Place another tortilla in the pan and grill on one side until golden brown. Flip. Sprinkle 1/4 cup of cheese on top. Spoon on about 1/4 cup of the mixture. Layer on the alfalfa sprouts, avocado, and jalepenos. Sprinkle another 1/4 cup cheese on top. The cheese on the top and bottom acts as a glue.

Top with the tortilla you grilled earlier.  Make sure the grilled side is facing the cheese so when you flip the quesadilla, the side that has not been grilled is on the pan.

While you’re layering and adding, the bottom tortilla should have been grilling and now ready to be flipped. If you have to, lower the heat so that you don’t burn the bottom tortilla.

I use a wide spatula and place my fingers on top of the tortilla to flip. Once you flip the tortilla, cook for one to two minutes or until golden brown.

Transfer to a plate. Keep warm while grilling the remaining quesadillas. Cut into wedges and serve with Haes’ Crazy Hot Guacamole, salsa and sour cream.

This recipe makes about 4 large quesadillas (about 32 wedges).

Coming soon

pitman deviled eggs