Mmmmmm.....we LOVE this one at our house. I borrowed this recipe from my mom, and I've never returned it. Oops. If you're like me, Cheez Whiz isn't a regular staple in your pantry, but it makes this soup oh, so yummy. What's wrong with a little fake cheese every once in a while? You won't regret it!
3 c chicken broth
1 c diced celery
1 diced onion
5 c cubed, cooked potatoes
1 can sweet corn
1 tsp salt
1/2 tsp pepper
3/4 c butter
1 qt milk
3/4 c flour
1 8 oz jar Cheez Whiz
Boil celery and onion in broth until tender. Add cooked potatoes. In separate pot, melt butter. Whisk in flour. Stir in milk. Stir until thick and add Cheez Whiz. Add mixture to potato broth mixture. Add seasonings and corn. Stir. Serve. ENJOY!!!
Monday, November 8, 2010
Thursday, November 4, 2010
Creamy Chicken Noodle Soup
My mom makes the BEST chicken noodle soup EVER. When I found this recipe, I thought it was hers (don't ask me why I didn't just get it from her). I do, however, like the THICKNESS of this and the CREAMINESS of this, so it's become MY recipe for chicken noodle soup.
I found it on The Sisters Cafe blog.
2 cans chicken broth (14oz) (I use 3 cans. You can use 4 if you don't want it so thick. It's really thick with 3, so 2 would be EXTRA thick.)
1 t chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk
Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don't soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.
I found it on The Sisters Cafe blog.
2 cans chicken broth (14oz) (I use 3 cans. You can use 4 if you don't want it so thick. It's really thick with 3, so 2 would be EXTRA thick.)
1 t chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk
Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don't soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.
Creamy Vegetable Soup
This is a family favorite and it's so healthy it will help you live to be 100!
1 turnip, peeled and cubed
3 potatoes (I like to sub 2 big sweet potatoes instead), peeled and cubed
1 carrot, peeled and cut in chunks
1-2 celery sticks, cut in pieces
1 small onion, quartered
1 large tomato, peeled and quartered (I don't peel mine)
2 tsp. salt
5 cups water
Cook all together for 45 minutes. Do not drain. Blend in a blender. Enjoy.
Monday, August 30, 2010
Southwest Chicken Wraps
Courtesy of Realmomkitchen.com
I just tried this recipe last week, and we all LOVED it. It's more of a burrito than a wrap, and it is oh, so delish!
1 cup cooked rice, warm or at room temperature
2 chicken breasts, cooked and shredded (I just put them in the crockpot all day with some water and chicken bouillion)
3 Tbsp. lime juice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1 can black beans, rinsed and drained
1 green onion, finely sliced (green and white parts)
1/2 roasted red pepper, diced (see instructions below or purchase at store, you can also substitute with 1/2 can fire roasted chilies)
1/4 cup fresh cilantro, chopped
2 2/3 cups shredded taco blend or Mexican blend chicken
8 burrito-sized flour tortillas (I used uncooked whole wheat flour tortillas...yummo!)
1/4 cup melted butter (I used canola oil)
Sour cream, salsa, and/or guacamole
1. Mix together rice, chicken, lime juice, chili powder, cumin and garlic salt.
2. Add beans, green onion, peppers, and cilantro to the rice mix.
3. Brush rolled up wraps with butter. Place on a heated panini maker or George Foreman grill. Cook for 3 minutes and serve with sour cream, guacamole, and/or salsa for dipping.
Note: this can be made in a skillet if you don't have a Foreman grill or panini maker. Heat a large skillet (or griddle) over medium heat. Arrange 2 wraps, seam side down, in a pan and cook until golden brown and crisp, about 2-3 minutes per side. Serve.
TO MAKE A ROASTED PEPPER:
For grill method: Grill pepper on the grill until charred and black
For oven method: Brush pepper with vegetable oil and place on baking sheet lined with parchment paper (I just put it on a folded piece of aluminum foil . Broil until pepper is black and charred.
Place black and charred pepper in a bowl and cover with plastic wrap. Keep in bowl for 15 minutes. After 15 minutes remove plastic wrap. remove skin, stems, and seeds from the pepper.
I just tried this recipe last week, and we all LOVED it. It's more of a burrito than a wrap, and it is oh, so delish!
1 cup cooked rice, warm or at room temperature
2 chicken breasts, cooked and shredded (I just put them in the crockpot all day with some water and chicken bouillion)
3 Tbsp. lime juice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1 can black beans, rinsed and drained
1 green onion, finely sliced (green and white parts)
1/2 roasted red pepper, diced (see instructions below or purchase at store, you can also substitute with 1/2 can fire roasted chilies)
1/4 cup fresh cilantro, chopped
2 2/3 cups shredded taco blend or Mexican blend chicken
8 burrito-sized flour tortillas (I used uncooked whole wheat flour tortillas...yummo!)
1/4 cup melted butter (I used canola oil)
Sour cream, salsa, and/or guacamole
1. Mix together rice, chicken, lime juice, chili powder, cumin and garlic salt.
2. Add beans, green onion, peppers, and cilantro to the rice mix.
3. Brush rolled up wraps with butter. Place on a heated panini maker or George Foreman grill. Cook for 3 minutes and serve with sour cream, guacamole, and/or salsa for dipping.
Note: this can be made in a skillet if you don't have a Foreman grill or panini maker. Heat a large skillet (or griddle) over medium heat. Arrange 2 wraps, seam side down, in a pan and cook until golden brown and crisp, about 2-3 minutes per side. Serve.
TO MAKE A ROASTED PEPPER:
For grill method: Grill pepper on the grill until charred and black
For oven method: Brush pepper with vegetable oil and place on baking sheet lined with parchment paper (I just put it on a folded piece of aluminum foil . Broil until pepper is black and charred.
Place black and charred pepper in a bowl and cover with plastic wrap. Keep in bowl for 15 minutes. After 15 minutes remove plastic wrap. remove skin, stems, and seeds from the pepper.
Thursday, July 29, 2010
Texas Pork Burritos
I found this recipe in my Taste of Home magazine. That's the BEST $4.00 for a magazine subscription I've ever spent! It was soooooo good.
Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 cans (10 ounces each) green enchilada sauce
1 large onion, thinly sliced
2 medium carrots, thinly sliced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup chicken broth
2 tablespoons ground cumin
3 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
10 flour tortillas (8 inches), warmed
2 cups (8 ounces) shredded Mexican cheese blend
Directions
Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.
***Here are the changes I made: I didn't cook the pork prior to putting it in the crock pot. I just put the whole thing in there, and after 6 hours, I shredded the pork. Much easier. Also, I omitted the carrots. That seemed like an odd addition. Next time I make it, I'm going to use a 1/2 tsp of chicken bouillion (instead of chicken broth), in order to avoid it being so soupy (possibly less enchilada sauce as well. It was pretty soupy. I may make it AS a soup come this winter!). I also heated up some black beans and topped the burritos with those. YUMMY!!!**
Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 cans (10 ounces each) green enchilada sauce
1 large onion, thinly sliced
2 medium carrots, thinly sliced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup chicken broth
2 tablespoons ground cumin
3 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
10 flour tortillas (8 inches), warmed
2 cups (8 ounces) shredded Mexican cheese blend
Directions
Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.
***Here are the changes I made: I didn't cook the pork prior to putting it in the crock pot. I just put the whole thing in there, and after 6 hours, I shredded the pork. Much easier. Also, I omitted the carrots. That seemed like an odd addition. Next time I make it, I'm going to use a 1/2 tsp of chicken bouillion (instead of chicken broth), in order to avoid it being so soupy (possibly less enchilada sauce as well. It was pretty soupy. I may make it AS a soup come this winter!). I also heated up some black beans and topped the burritos with those. YUMMY!!!**
Grilled Chicken Tostadas
I found this recipe on realmomkitchen.com. I think I would prefer the Cafe Rio style dressing to the Lime Crema, but Liz says she's got a good recipe for Lime Crema, perhaps you could add it, Liz?
These were DELISH. And a great summer meal!
2 limes
3 Tbsp. extra virgin olive oil
1 clove garlic, minced
3 boneless skinless chicken breast (about 1 1/2 pounds)
kosher salt
fresh ground pepper
1 cup sour cream
6 (6 inch) corn tortillas
additional olive oil
guacamole (oooh, Nate makes the BEST)
pico de gallo
In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic. Season with salt and pepper. Add chicken and marinate for 1 hour.
While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema. Store in refrigerator until ready to serve.
Preheat grill to high. Grill chicken for about 4-6 minutes per side until juices run clear.
Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp. Remove from grill and sprinkle with salt.
Slice cooked chicken breasts into slices and build tostadas. To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema. Serve with Bush’s Texas Ranchero Grillin’ Beans on the side. Makes 6 tostadas.
Recipe for Pico de Gallo (also from realmomkitchen.com):
2 medium tomatoes, seeds removed and diced
1/4 onion, diced
2 Tbsp. cilantro
1 clove of garlic, minced
salt and pepper to taste
a squirt of lime juice (optional)
Blend ingredients together in a bowl and serve.
These were DELISH. And a great summer meal!
2 limes
3 Tbsp. extra virgin olive oil
1 clove garlic, minced
3 boneless skinless chicken breast (about 1 1/2 pounds)
kosher salt
fresh ground pepper
1 cup sour cream
6 (6 inch) corn tortillas
additional olive oil
guacamole (oooh, Nate makes the BEST)
pico de gallo
In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic. Season with salt and pepper. Add chicken and marinate for 1 hour.
While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema. Store in refrigerator until ready to serve.
Preheat grill to high. Grill chicken for about 4-6 minutes per side until juices run clear.
Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp. Remove from grill and sprinkle with salt.
Slice cooked chicken breasts into slices and build tostadas. To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema. Serve with Bush’s Texas Ranchero Grillin’ Beans on the side. Makes 6 tostadas.
Recipe for Pico de Gallo (also from realmomkitchen.com):
2 medium tomatoes, seeds removed and diced
1/4 onion, diced
2 Tbsp. cilantro
1 clove of garlic, minced
salt and pepper to taste
a squirt of lime juice (optional)
Blend ingredients together in a bowl and serve.
Monday, February 15, 2010
Smokey Beef Tacos and Three Dressings (yes, use all three)
From Martha Stewart
2 to 3 tablespoons chopped canned chipotle chiles in adobo
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
(Um...I just put it all in the crock.)
Avacodo - Red Onion Relish
2 diced avocados
1 finely chopped medium red onion
1 tablespoon fresh lime juice
Salt and pepper
Corn and Tomato Sala
1 10-ounce box thawed frozen corn
1 cup quartered grape tomatoes
2 teaspoons vegetable oil
2 teaspoons red-wine vinegar
Salt and pepper
Cilantro Lime Crema
16 ounces reduced-fat sour cream
1/4 cup fresh lime juice
1/2 cup chopped cilantro
Salt and pepper
2 to 3 tablespoons chopped canned chipotle chiles in adobo
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
(Um...I just put it all in the crock.)
Avacodo - Red Onion Relish
2 diced avocados
1 finely chopped medium red onion
1 tablespoon fresh lime juice
Salt and pepper
Corn and Tomato Sala
1 10-ounce box thawed frozen corn
1 cup quartered grape tomatoes
2 teaspoons vegetable oil
2 teaspoons red-wine vinegar
Salt and pepper
Cilantro Lime Crema
16 ounces reduced-fat sour cream
1/4 cup fresh lime juice
1/2 cup chopped cilantro
Salt and pepper
Saturday, January 30, 2010
White Chili
1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans, undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
½ to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes
1. Cook the chicken by the desired method. Cool and tear into pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook and stir until the onion is translucent, 2 to 3 minutes. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving.
4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.
Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family or guests tear the bread instead of serving it sliced. Pass the butter.
Variation: For a thinner chili, the consistency of soup, add more chicken broth, up to 6 cups total.
Steps 1 and 2 can be done ahead of time.
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans, undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
½ to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes
1. Cook the chicken by the desired method. Cool and tear into pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook and stir until the onion is translucent, 2 to 3 minutes. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point and refrigerated or frozen for serving later.
3. Add the 1 cup sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving.
4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.
Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family or guests tear the bread instead of serving it sliced. Pass the butter.
Variation: For a thinner chili, the consistency of soup, add more chicken broth, up to 6 cups total.
Steps 1 and 2 can be done ahead of time.
Wednesday, January 20, 2010
Crockpot chicken and stuffing
Before giving you all the info. I just want to say I LOVE crockpot cooking bags. They are wonderful and I would suggest using them every time you cook with your slow cooker.
Ingredients:
4 chicken breasts
1 can cream of mushroom soup
1/2 can chicken broth
chicken stove top stuffing
paprika
salt
pepper
butter
To be cooked separately:
Instant rice - wheat would be better but I was out
Broccoli
Directions:
Mix dry stuffing with a small amount of melted butter. Layer the bottom of the pan. Place chicken breasts on stuffing and repeat the first step. Add chicken broth. Spread the cream of mushroom soup on top of the chicken breasts and sprinkle with paprika, salt, and pepper.
Cook for 4 hours and enjoy!
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