Need:
1 onion
3 cloves garlic
1 Jalapeno Pepper
3/4 t. Oregano
1 t. Cumin
4 c. Chicken broth
2 cans diced tomatoes
Juice of 1 lime
Topping ideas:
Cooked shredded Chicken
sour cream
tortilla strips(baked)/chips
avocado
Cheese
cilantro
Sauté onion in oil. Add garlic and Jalapeno pepper. Sauté until soft. Add cumin and oregano stir until spices infuse their flavor. Add Chicken broth and tomatoes. Bring to a boil. Simmer for 10 min.
Add lime juice. Blend up the soup with an inversion blender or just in the blender. Serve with your toppings. Enjoy!!!
This soup freezes well, is very filling and healthy.
Saturday, April 25, 2009
Friday, April 24, 2009
Ericas Chicken Caesar Bowtie Salad
Chicken Caesar Bowtie Salad
One bag Caesar salad (you can purchase a pre-made bag or just buy a head of lettuce)
Caesar dressing (if you have a pre-bagged salad it will be included but you'll need more dressing)
4 diced chicken breasts cooked, seasoned with salt and pepper to taste
3 cups cooked and cooled farfalle (bowtie) pasta {Or any other kid of pasta Bowties are good)
croutons
tomatoes and any other vegetable you would like (if desired)
coarsely shredded Parmesan cheese
Toss salad, Pasta croutons and cheese. Add chicken. Add packet of dressing if using bagged salad or add 2/3 cup Caesar dressing if using head of lettuce. Toss all ingredients together and serve with garlic bread, bread sticks or what ever you deem tasty.
++add Caesar dressing to taste. I always go on the lighter side and then have some handy if someone wants more on their portion++
I just make a Caesar salad and add pasta to it.
***This came from ericasbloggityblog.blogspot.com*** Thanks Rachael
One bag Caesar salad (you can purchase a pre-made bag or just buy a head of lettuce)
Caesar dressing (if you have a pre-bagged salad it will be included but you'll need more dressing)
4 diced chicken breasts cooked, seasoned with salt and pepper to taste
3 cups cooked and cooled farfalle (bowtie) pasta {Or any other kid of pasta Bowties are good)
croutons
tomatoes and any other vegetable you would like (if desired)
coarsely shredded Parmesan cheese
Toss salad, Pasta croutons and cheese. Add chicken. Add packet of dressing if using bagged salad or add 2/3 cup Caesar dressing if using head of lettuce. Toss all ingredients together and serve with garlic bread, bread sticks or what ever you deem tasty.
++add Caesar dressing to taste. I always go on the lighter side and then have some handy if someone wants more on their portion++
I just make a Caesar salad and add pasta to it.
***This came from ericasbloggityblog.blogspot.com*** Thanks Rachael
Ericas Cream Cheese Chicken Enchilada's
Cream Cheese Chicken Enchilada's
8-10 Flour tortillas..( I filled a lot more than that.... I think I did 12 regular size and then 6 corn)
FILLING:
1 can cream of chicken
1 can cheddar cheese soup (optional)
3 cups shredded Mexican blend cheese
8 chicken breasts cooked and shredded
1 can green chilies
1 8 ounce cube cream cheese
1 cup salsa (just a rough estimate)
Mix everything except chicken and shredded cheese. Then Add the chicken and Shredded cheeses. (It is a lot of cheese and chicken to add so I used my hands to mush it together)
Fill your tortillas, generously. (the cook yourself are the best with this.) Place in Greased 9X13 Pour red chili sauce with cream on top. Top with more Shredded cheese. Bake 350 degrees for 25-30 min.
RED CHILI SAUCE WITH CREAM:
3 cups canned or homemade mild red enchilada sauce
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
Pinch of oregano
1/2 cup heavy cream
In a shallow medium saucepan combine the red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat.
**This recipe is from ericasbloggityblog.blogspot.com ***
8-10 Flour tortillas..( I filled a lot more than that.... I think I did 12 regular size and then 6 corn)
FILLING:
1 can cream of chicken
1 can cheddar cheese soup (optional)
3 cups shredded Mexican blend cheese
8 chicken breasts cooked and shredded
1 can green chilies
1 8 ounce cube cream cheese
1 cup salsa (just a rough estimate)
Mix everything except chicken and shredded cheese. Then Add the chicken and Shredded cheeses. (It is a lot of cheese and chicken to add so I used my hands to mush it together)
Fill your tortillas, generously. (the cook yourself are the best with this.) Place in Greased 9X13 Pour red chili sauce with cream on top. Top with more Shredded cheese. Bake 350 degrees for 25-30 min.
RED CHILI SAUCE WITH CREAM:
3 cups canned or homemade mild red enchilada sauce
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
Pinch of oregano
1/2 cup heavy cream
In a shallow medium saucepan combine the red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat.
**This recipe is from ericasbloggityblog.blogspot.com ***
Monday, March 30, 2009
Spinach-Pasta Toss
It tastes like a restaurant dish, but is way easy! Originally from the Spring '09 Food & Family magazine, I adapted it to what I had. I'll post the original and then say what I did.1 can (14 1/2 oz.) Italian-style diced tomatoes, undrained
2 C penne pasta, uncooked
1 C water
1 pkg (9 oz.) baby spinach leaves
1 C Kraft 2% Milk Shredded Italian 3 cheese blend
Boil tomato, pasta, and water in large saucepan. Stir. Cover. Simmer on medium-low heat 10 min. Uncover. Simmer 1 min. or just until pasta is tender. Add 1/2 of the spinach. Simmer, covered, 2min. or until wilted. Stir. Repeat with remaining spinach. Served topped with cheese.
*I only had a regular diced tomato can, so I used it and some italian seasoning (maybe 1 T or so). Also, we just put mozzarella and parmesan on it cause I didn't have the blend. It was good! Serve with some garlic bread and you have a meal!
Thursday, March 19, 2009
Irish Soda Bread
We tried this for St. Patrick's Day and really liked it! Recipe from simplyrecipes.com. Too bad I didn't take a picture!
4 to 4 1/2 C flour
2 T sugar
1 t salt
1 t baking soda
4 T butter
1 C raisins
1 egg, lightly beaten
2 C buttermilk
Sift together the flour, sugar, salt, and soda in a large mixing bowl. Using a pastry cutter, work butter into flour mixture until it resembles coarse meal, then stir in raisins. Add egg and buttermilk and mix in with wooden spoon until dough is too stiff to stir. Kneed gently, adding more flour if too sticky. Don't overknead! Shape into a round loaf. Put on a cast-iron skillet or baking sheet. Using a serrated knife, score top of dough about 1/2" deep in an X shape. Bake about 35-45 min, at 425, until bread is golden and bottom sounds hollow when tapped with a knife. Check for doneness by putting a thin and long skewer into the center. If it comes out clean, its done. Transfer bread to a rack to cool briefly. Serve warm, or at room temperature, sliced, and if you want to you can even toast it.
*Don't get burned on your cast iron skillet when you take it out of the oven!
4 to 4 1/2 C flour
2 T sugar
1 t salt
1 t baking soda
4 T butter
1 C raisins
1 egg, lightly beaten
2 C buttermilk
Sift together the flour, sugar, salt, and soda in a large mixing bowl. Using a pastry cutter, work butter into flour mixture until it resembles coarse meal, then stir in raisins. Add egg and buttermilk and mix in with wooden spoon until dough is too stiff to stir. Kneed gently, adding more flour if too sticky. Don't overknead! Shape into a round loaf. Put on a cast-iron skillet or baking sheet. Using a serrated knife, score top of dough about 1/2" deep in an X shape. Bake about 35-45 min, at 425, until bread is golden and bottom sounds hollow when tapped with a knife. Check for doneness by putting a thin and long skewer into the center. If it comes out clean, its done. Transfer bread to a rack to cool briefly. Serve warm, or at room temperature, sliced, and if you want to you can even toast it.
*Don't get burned on your cast iron skillet when you take it out of the oven!
Tuesday, March 17, 2009
Microwave Popcorn!
No more buying the store-bought kind! We did this last night and it really works! Depending on your preference, you will need to add some butter and salt after its done cooking.
1/4 C popcorn kernels
1 brown lunch bag
Put kernels in the bag and fold the top down 3 little time. Put in microwave and cook for about 1 1/2 - 2 minutes. Enjoy!
The "listening until it stops popping" trick doesn't work with this, it burns before it gets quiet, so just stop it at 2 minutes or earlier. You can also put a little oil in the bag before you cook it, too.
1/4 C popcorn kernels
1 brown lunch bag
Put kernels in the bag and fold the top down 3 little time. Put in microwave and cook for about 1 1/2 - 2 minutes. Enjoy!
The "listening until it stops popping" trick doesn't work with this, it burns before it gets quiet, so just stop it at 2 minutes or earlier. You can also put a little oil in the bag before you cook it, too.
Tuesday, March 3, 2009
Orange-Glazed Coffee Cake
This recipe came in the mail from "Great American Home Baking" (they wanted me to subscribe). Years later, we tried it. We've been missing out for a long time! This was way good! It is light and sweet, really good warm and still yummy the next AM for breakfast. My kids wanted this for dinner, after having a few pieces each for breakfast. Next time I'm going to put the dough in muffin tins for a better serving option and then we'll have more glaze on each bite!
Cake
1 pkg active dry yeast (scant T)
1/4 C warm H2O
1/2 C warm milk
1/2 C fresh OJ (I used canned)
1/2 C granulated sugar
1/2 C ricotta cheese (I used cottage cheese)
1 T grated orange zest
1/2 t salt
1 egg, lightly beaten
3 1/2-4 C flour
Glaze
1 large egg, lightly beaten
Icing
1 C confectioners' sugar
1 1/2-2 T fresh OJ
Dissolve yeast in warm H2O and let stand until foamy. Mix in milk, OJ, sugar, ricotta, orange zest, salt, and egg. Mix in 2 C flour, then the rest 1/2 C at a time, until a stiff dough forms. Turn onto lightly floured surface and kneed until smooth and elastic, 5-10 minutes, adding more flour as needed to prevent sticking. (I just used my kitchenaid with dough attachment.) Place in a greased bowl, turning to coat. Cover and let rise until doubled, about 1 1/2 hrs.
Grease a 10-inch springform pan. Punch down the dough, turn onto lightly floured surface, and knead for 1-2 minutes. Divide dough into 3 equal pieces, and roll them into a 20-inch long rope (like a playdough snake). Braid the ropes together. Coil the braided dough into the pan, and tuck ends under. Cover loosely and let rise until almost doubled, about 30 minutes. Preheat oven to 425 and brush the dough with the glaze. Cook 25-30 minutes, or until golden brown. Turn cake out onto a wire rack to cool slightly. Spread icing over warm cake. Serve warm.
Cake
1 pkg active dry yeast (scant T)
1/4 C warm H2O
1/2 C warm milk
1/2 C fresh OJ (I used canned)
1/2 C granulated sugar
1/2 C ricotta cheese (I used cottage cheese)
1 T grated orange zest
1/2 t salt
1 egg, lightly beaten
3 1/2-4 C flour
Glaze
1 large egg, lightly beaten
Icing
1 C confectioners' sugar
1 1/2-2 T fresh OJ
Dissolve yeast in warm H2O and let stand until foamy. Mix in milk, OJ, sugar, ricotta, orange zest, salt, and egg. Mix in 2 C flour, then the rest 1/2 C at a time, until a stiff dough forms. Turn onto lightly floured surface and kneed until smooth and elastic, 5-10 minutes, adding more flour as needed to prevent sticking. (I just used my kitchenaid with dough attachment.) Place in a greased bowl, turning to coat. Cover and let rise until doubled, about 1 1/2 hrs.
Grease a 10-inch springform pan. Punch down the dough, turn onto lightly floured surface, and knead for 1-2 minutes. Divide dough into 3 equal pieces, and roll them into a 20-inch long rope (like a playdough snake). Braid the ropes together. Coil the braided dough into the pan, and tuck ends under. Cover loosely and let rise until almost doubled, about 30 minutes. Preheat oven to 425 and brush the dough with the glaze. Cook 25-30 minutes, or until golden brown. Turn cake out onto a wire rack to cool slightly. Spread icing over warm cake. Serve warm.
Subscribe to:
Posts (Atom)