Tortilla Soup Recipe

 *Similar to Rumbi Island Grill Bahama Mama's Tortilla Soup

INGREDIENTS

3 boneless, skinless Chicken Breasts (seasoned, grilled and cut into small pieces)
8 c. Chicken Broth
1 c. thinly sliced Carrots
1/4 tsp. ground Allspice
1/2 tsp. Thyme
1/8 tsp. Cinnamon
1 T. fresh Ginger, chopped
1 T. minced Garlic 
1 c. chopped Tomato
1 c. Coconut Milk
3 T. Cilantro, chopped
Salt and Pepper, to taste
1 c. Mozzarella Cheese, shredded
Tortilla strips
1 Jalapeño, thinly sliced into rings
Limes, cut into wedges

DIRECTIONS

In a large pot add chicken broth, carrots, allspice, thyme, cinnamon, ginger and garlic. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes until carrots are tender. Add chicken, tomato, coconut milk and cilantro. Cook on low until heated through. Add salt and pepper to taste. Top individual bowls of soup with mozzarella cheese, tortilla strips, jalapeño pepper and a lime wedge. 

Asian Cucumber Salad

 INGREDIENTS
1 large cucumber, peeled and sliced
1 T. toasted sesame oil
2 tsp. sriracha
2 tsp. maple syrup
2 tsp. soy sauce
1 tsp. rice vinegar
1-2 garlic cloves, minced

1/2 tsp. salt
1/2 tsp. red pepper flakes
1 T. sesame seeds

DIRECTIONS

Slice prepared cucumbers and set aside. In a bowl combine remaining ingredients. Pour the dressing over the cucumbers and stir. Refrigerate until ready to serve.

Hawaiian Guava Cake

INGREDIENTS

1 strawberry cake mix (we used Betty Crocker but any brand should work. Just substitute the water for guava juice).

1 c. guava juice

3 eggs

1/2 -1/3 c. vegetable oil (check the cake box for specifics on oil.)

Cream Cheese layer:

1 (8 oz.) pkg. cream cheese, softened

1/3 c. granulated sugar

1 tsp. vanilla

1 (8 oz.) container Cool Whip, thawed

Guava topping: (this works great for 9x13 pan. For a 15x10 in. pan I will double this topping next time.)

2 c. guava juice

1/2 c. granulated sugar

1/4 c. corn starch

3 T. water

DIRECTIONS

Prepare cake batter according to instructions on the box. Replace the water for guava juice. Pour batter into a greased 9x13 baking sheet. I also like a 15x10 inch cookie sheet for a thinner cake. Bake cake according to instructions on the package. Let the cake cool completely.

While cake is baking you can prepare the cream cheese layer and guava topping. 

For the cream cheese layer: In a medium bowl add cream cheese and beat with a mixer until fluffy. Add sugar and vanilla. Combine well. Fold in cool whip and place in refrigerator until ready to use.

For the guava topping: In a medium saucepan bring the 2 c. of guava juice and 1/2 c. granulated sugar to a boil.  Remove from heat. In a small bowl combine cornstarch and water. Add cornstarch mixture to prepared guava juice and whisk until well combined. Return to heat and stir constantly until the mixture returns to a boil. Boil for 1 minute until mixture begins to thicken. Remove from heat and let cool. 

Once cake is cooled, spread the cream cheese mixture evenly over the cake. Pour the guava topping on top and spread evenly. Refrigerate until ready to serve.