Monday, January 23, 2017

Chicken Enchilada Soup

My husband isn't a big fan of restaurants. He would rather do take out then wait at a table with hungry kids. This soup is a copy cat recipe from the Chili's restaurant. I haven't ate at a Chili's restaurant for over ten years and I never ordered any soup. When I suggested this soup, he wasn't a big fan. So, I suggested I should make it for the kids and he could make his favorite can soup. He said alright. Then I made the soup. It smelled really good. My son tried it and loved it. So, my husband tried it. Then he had a bowl of it. Then he even had it as leftovers. Yes, he liked it that much. It is really good. I even had some leftovers and so did my son. This is an easy meal to make. Since I love fire roasted tomatoes, I substituted them.
Chicken Enchilada Soup
1 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup Mesa Harina mix
2 cup hot water
4 cup chicken broth
2 (14 oz. ) cans black beans, rinsed and drained
2 (10oz.) cans red enchilada sauce
1 (4 oz.) can green chilies
2 (14 oz.) cans Mexican stewed tomatoes
2 tsp salt
1 tsp sugar
2 tsp chili powder
2 tsp cumin
1 tsp butter
3 cup cooked chicken, shredded
3 cups sharp cheddar cheese
garnish: tortilla strips, green onions, cheddar cheese

  1. In a large pot, heat the oil over medium heat for 1 minute.
  2. Add the onion and garlic. Cook for 5 minutes. 
  3. Add the Mesa mix and stir for 2 minutes.
  4. Add the water and chicken broth. Stir to combine.
  5. Add the black beans, enchilada sauce, green chili, and the tomatoes.
  6. Add the salt, sugar, chili powder, cumin, and butter. Stir. 
  7. Stir in the cooked chicken. Allow to simmer for 10 minutes.
  8. Stir in the cheese. Cook until melted. 
  9. Serve and garnish with desired toppings.
Recipe adapted from Jamie Cooks It Up.

One year ago.........................I made Chocolate Souffle.
Two years ago.......................I made Mango Rice.
Three years ago.....................I made Steamed Buns.
Four years ago.......................I made World Peace Cookies.
Five years ago.......................I made Orange Chicken.
Did you already know.....................
-In 1975, Larry Levine formed Chili's restaurant.
-The first store opened in Dallas, Texas.
-There is a Chili's restaurant in all 50 states and 24 internationally. 

Monday, January 16, 2017

Smothered Chicken Casserole

Did I surprise you by blogging 2 weeks in a row? I am trying to get back into sharing recipes with you. The best part to me about blogging is how easy it is for me to find a recipe we like and the photos of the kids. They have really grown up so fast since I started this blog. 
Since chicken is my husband's choice for dinner, it can get a little boring. So, I figured I would try this dish. The original recipe called for frozen broccoli but I prefer fresh every time. The original recipe had bacon crumbles on top but I hate cooking bacon so I didn't add it. This recipe does look pretty boring. I was hoping the parsley would brighten it up but I don't think it worked. Boy, I am glad it tastes better than it looks! I even told my oldest daughter she should make it. It isn't a hard recipe.
Smothered Chicken Casserole
1 tsp olive oil
4 boneless chicken breast
1/2 tsp garlic salt
1/2 tsp pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/4 cup half-and-half
1 tsp smoked paprika
4 cups of cooked rice
Parsley for garnish

  1. Preheat the oven to 350 degrees F.
  2. Spray a 2 1/2 quart casserole dish with nonstick baking spray. 
  3. In a large skillet, heat the oil over medium heat. 
  4. Add the chicken breast. 
  5. Sprinkle the chicken with the garlic salt and pepper. 
  6. Cook the chicken for about 5 minutes per a side until golden brown and the internal temperature reaches 160 degrees F. 
  7. In a large bowl, combine the soup, half-and-half, and paprika.  
  8. Remove 3/4 cup of the sauce and set aside. 
  9. Add the rice to the sauce and mix. 
  10. Spread the rice mixture evenly into the casserole dish. 
  11. Top with the chicken breast.
  12. Spread the reserved sauce over the chicken breast. 
  13. Sprinkle the parsley over top. 
  14. Cover and bake for 20 minutes.
  15. Uncover and bake for another 10 minutes or until the sauce bubbles. 
Recipe adapted from Betty Crocker.

One year ago.........................I made Angel Food Cake.
Two years ago.......................I made Quiche Lorraine.
Three years ago.....................I made Cookies and Creme Cookies.
Four years ago.......................I made Italian Ranch Dip.
Five years ago......................I made Creme Brulee.
Did you already know...................
-More hens talk to their chicks while they are still in their egg.
-Chickens have more bones in their necks than giraffes.
-Chickens have no teeth and swallow their food whole.

Monday, January 9, 2017

One Pot Spinach Sausage Pasta

How has your year been going so far? Are you still going strong on your New Year resolutions? Have you broken any? Our New Year resolution is just to be a little more frugal and eat more fruit. It really isn't that hard. Also, the other New Year resolution is the kids and I are doing a number of exercises for the number of the day into the year which means if it is the 9th day of the year we will do 9 sit ups, stretches, push ups, jumping jacks, etc. So, far so good but I am unsure when we hit day 50 of the year!
     I have started cooking new dishes again. Recently, I have been trying to make easy one skillet meals. The kids like them. My husband likes them. Plus I can add additional vegetables which no one complains. Whether they notice or not, they haven't said anything.
     I may spend less time preparing supper but we still eat at the table as a family. I can't remember the last time we have not ate at the table. I think it is less messy plus we talk. We normally will ask about the best part of their day. It is cute how the kids go into stories about their favorite part of the day. The stories they tell us tend to make us laugh. When my oldest daughter lived at home, she always went last. Her stories always took the longest. Any other time of the day, she spoke the least. I think she was saving it for supper.
     My children practiced their photography skills and took the photos for me. I asked them to take a photo of themselves but they didn't. I will have to get some photos of them soon.
One Pot Spinach Sausage Pasta
1 tsp vegetable oil
1 package smoked sausage, chopped
8 oz. mushrooms, chopped
4 garlic cloves, minced
2 cups uncooked pasta
4 cups water
2 Tbsp basil plus more for garnish
2 cups spinach
1/2 cup heavy cream
1/2 cup milk
1/2 cup grated Parmesan cheese plus more for garnish
salt and pepper to taste

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chopped sausage and saute until heated. 
  3. Remove the sausage and place on a plate lined with paper towels.
  4. Add the mushrooms and garlic. Cook for 4 minutes.
  5. Add the pasta, water, and basil. 
  6. Season with salt and pepper. 
  7. Bring to a boil and cook for 10 minutes or until the pasta is the desired tender.
  8. Stir in the spinach, heavy cream, Parmesan cheese, milk, and sausage. 
  9. Allow to simmer for 5 minutes. Stir often.
  10. Serve with additional Parmesan cheese and fresh basil. 
  11. Season with salt and pepper to taste.
Recipe adapted from Chef In Training.

One year ago......................................I made Italian Cream Cake.
Two years ago....................................I made Stuffed Pepper Soup.
Three years ago..................................I made Sausage Wonton Appetizers.
Five years ago....................................I made Burgundy Mushrooms.
Did you already know...................
-More kids eat their vegetables if they eat supper with their family.
-Kids that eat supper with their family tend to be more exposed to new foods.
-Dinner conversation helps improve kids vocabulary which help improve their grades.