Bob Harmon and Harmon's Chef Lesli Sommerdorf show us three easy recipes that are perfect for any Halloween Party. Check out the recipes below!
Chicken Tortilla Soup
1 Tbsp canola oil
3 Anaheim or poblano chiles, stemmed, seeded, and diced
1 medium onion, diced
1 tsp ground cumin
1 tsp Mexican oregano
1 lb boneless, skinless chicken thighs, trimmed and cut into 1' pieces
4 cups low-sodium chicken broth
1 (14-oz) can diced tomatoes with green chiles
1 (14-oz) can white hominy, rinsed and drained
2 Tbsp lime juice
½ cup shredded sharp Cheddar cheese
½ cup Mexican crema
¼ cup chopped fresh cilantro
2 cups crumbled tortilla chips
-In a large saucepan over medium-high heat, add oil. Add chiles and onion and cook, stirring, until the onion softens, about 5 minutes. Add cumin and oregano and cook, for 1 minute. Add chicken, broth, tomatoes and juice, and hominy.
-Bring to a boil, reduce heat to medium-low and simmer until the chicken is cooked through, 12-15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the cheese, crema, cilantro, and tortilla chips.
Wicked Snack Mix
3 cups corn chips
2 cups candy corn
1 cup salted peanuts
2 cups pretzel sticks
1 cup M&Ms
-In a large bowl, combine the corn chips, candy corn, peanuts, pretzel sticks, and M&Ms.
1 qt orange sherbet
1 (12-oz) can frozen pineapple-orange juice concentrate
1 liter bottle ginger ale, chilled
1 liter bottle club soda, chilled
2 small clementines, sliced
Dry ice (optional)
-Line a 15' by 10' by 1' baking pan with foil. Place scoops of sherbet on baking pan. Freeze until ready to serve.
-In a large punch bowl combine pineapple-orange juice concentrate, ginger ale, and club soda. Add scoops of sherbet and clementine slices. If desired, add a few small pieces of dry ice to create a smoke effect.