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

Directions:

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. 

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

Directions:

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.

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

Directions:

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.

Best of 2016

     I keep meaning to blog, to say hi, or even post a new recipe but time wouldn't slow down for me. Now, we are already at the end of the year. I actually like blogging. I love cooking. I just haven't been cooking as much. Luckily, my husband has been cooking. He really does a good job.

     Before I recap our favorite recipes, I want to recap the year. We are still in North Carolina but we bought a house. Moving is so much work. We still have boxes to unpack and we moved over 5 months ago! At work, I have been working on a temporary detail which I love. However, it is temporary but I am still able to work on the detail for a couple more month. Personally, I love my husband and kids with all my heart. We have lost a cousin, nephew, an Aunt, and friends. It has been hard and they will always have a place in our heart and memories. Now, lets talk about food.

Favorite Breakfast:

 

 Breakfast Bake 

Favorite Dinner:

 

Skillet Hamburger Pasta

Favorite Cake:

 

Italian Cream Cake

Favorite Dessert:

 

Chocolate Souffle 

I wish you and your family a 

Merry Christmas and a Wonderful New Year!

Scotland

Greetings Everyone! I have returned from my trip to Scotland. It was great since I spent time with my Dad and sister. Also, I tried some great food over there. Yes, I had tea and scones in Edinburgh. I tried sticky toffee pudding and Cranachan. I had dinner in a pub and snacks on a train. I have photos to share with you.

 This is a photo of Edinburgh castle. Queen Mary of Scots lived there. She gave birth to future King James of England. As you can see, the castle is well defended and was never conquered.

Since we took a tour of the castle, I wanted to share some photos of the grounds. It really is beautiful with a spectacular view. The Edinburgh castle is one of Scotland's most visited attractions. During our visit, we were unable to visit the Holyroodhouse Palace since Queen Elizabeth was in residence.

I had to capture a Scotsman in full outfit. I did see the gentleman at several locations. Normally, I did not see many men wearing the traditional kilt but it was nice to spot some. I did ask the family if anyone wanted me to bring them home a kilt. Sadly, my family said no. Since kilts are not cheap, I didn't buy one even with a lower than normal exchange rate.

This is a photo to show a view of the city. It is beautiful with so much history. One day I will bring the kids and my husband with me. Cheers!

Six Bean Salad

     Occasionally, I will post a healthy recipe. My philosophy is to eat your fruits and vegetables, then you can have some sweets. No wonder my kids will eat their vegetables. The first time I had a five bean salad was while I was in the military. I liked it but I like beans and green beans. My favorite is green beans so I doubled the green beans.
     Since we were having a cook out. I decided to make some easy side dishes. The five bean salad was one of the side dishes. My husband will not eat this dish. He wouldn't even try it. The kids would try it but they preferred the macaroni salad. 
     I will have to make this dish for my Dad. He would appreciate it as much as I did. I will post photos of my trip soon. I hope you have a wonderful 4th of July. Be safe.

Six Bean Salad
2 cans (15 oz) green beans
1 can (15 oz) waxed yellow beans
1 can (15 oz) kidney beans
1 can (15 oz) black beans
1 can (15 oz) white kidney beans
1 can (15 oz) garbanzo beans
1 tsp grated onion
3/4 cup sugar
2/3 cup apple cider vinegar
1/4 cup vegetable oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp celery salt, additional for garnish

Directions:

1. In a small saucepan, heat the green beans and yellow wax beans. Drain and allow to cool.
2. Rinse off the kidney beans, black beans, and garbanzo beans. Set aside. 
3. In a small bowl, combine the onion, sugar, vinegar, oil, salt, and pepper. 
4. Gently, toss all the ingredients in a large bowl. 
5. Lightly top with additional celery salt.
6. Cover and chill until ready to serve.

Recipe adapted from Samina Cooks. 

Two years ago.......................I made Strawberry Fool with blueberries.
Three years ago.....................I made Strawberry Whoppie Pies.
Four years ago.......................I made Bacon and Cheddar Scones.

Did you already know........................
-Green beans originated from Mexico and South America.
-In the 16th century, the Spanish explores introduced beans to Europe.
-Green beans and dry beans belong to the Phaseolus vulgaris family.

Cinnamon Tea Cookies

     Alright, I haven't made cookies for while. So, it was time. I wanted something spicy and sweet which match these cookies. These cookies did not last. I really like spice so I did increase the amount of spice in the recipe. 
     Lately, I have made this deal with my daughter. I will make the cookie dough if she bakes the cookies. Since she wants the cookies, she always agrees. I think it is a nice arrangement. She does a great job. She likes the arrangement since she always gets the first cookie. I always tell her if she doesn't want to make all the cookies then freeze the dough. She has never frozen the dough and has made tray after tray of cookies. Why save some dough for later when she can have all the cookies today. Plus she knows Mom will make more cookie dough if asked. 
     Also, I'm heading to Scotland this weekend. I am going with my sister and we will see my Dad. I will post some photos of my trip next month.

Cinnamon Tea Cookies
1 1/3 cup white whole wheat flour
1/2 tsp salt
1 tsp cinnamon powder
1/4 tsp baking soda
1 cup sugar
10 Tbsp butter, softened
1 egg
2 tsp vanilla extract. 

Directions:

1. Preheat oven to 375 degrees F. 
2. Line a baking sheet with parchment paper and set aside. 
3. In a small bowl, whisk the flour, salt, cinnamon, and baking soda. Set aside.
4. In a large bowl, cream the sugar and butter until fluffy. 
5. Add the egg and vanilla. Mix until smooth.
6. Add the flour mixture to the butter mixture and combine. 
7. Scoop 1 inch dough onto the baking sheet. Space the dough at least 2 inches apart. 
8. Bake the cookies for 12 minutes or until medium brown.

Recipe adapted from Tazo.

Two years ago.....................I made Paint Splatter Cupcakes.
Three years ago...................I made Flag Cookies.
Four years ago.....................I made Sweet Cakes.

Did you already know.................
-Cinnamon sticks are called quills. 
-Indonesia is the largest producer of cinnamon.
-The ancient Egyptians used cinnamon as an embalming ingredient.

Skillet hamburger Pasta

     Since my son keeps requesting this meal, I had to post it. I think we have made this meal at least three times. When I initially made this dish, I forgot to add the cheese (which is very unbelievable for me). Every since, we haven't added cheese. It is very easy and delicious recipe. However, it is very easy to burn the bottom of the skillet. 
     My son even cooked it by himself including chopping the onion. It was crazy the mess he made just from chopping one onion. It even made him cry. My husband liked that my son actually cooked a whole meal with no help but my husband didn't enjoy the aftermath of the mess left behind from our son. The meal is made with one pan but it still appeared our kitchen was hit by a tornado created by our son. This is the perfect meal for a busy night. Remember if an 11 year can make it, you can too.

Skillet hamburger Pasta

2 tsp olive oil
1 lb. ground beef
1 yellow onion, chopped
1 Tbsp flour
8 oz. can tomato sauce
4 cups chicken broth
1/2 cup pasta, uncooked
2 Tbsp ketchup
2 tsp mustard
1 stalk of green onions, chopped

Directions: 

1. In a large deep skillet, heat the olive oil over medium heat.
2. Add the ground beef and onion.
3. Saute until the beef is browned. 
4. Sprinkle the flour over top and stir into the meat. Allow to cook for one minute.
5. Add the tomato sauce and chicken broth. Stir. 
6. Add the pasta and stir to combine. 
7. Allow the mixture to cook for 10 minutes or until the pasta is the desired texture. Stir often. 
8. Add the ketchup and mustard to the mixture and stir to incorporate.
9. Top with the green onions and serve.

Recipe adapted from Budget Bytes.

One year ago............................I made Southern BBQ chicken.
Two years ago..........................I made Steak Stir Fry.
Three years ago........................I made Radish and Potato Soup.
Four years ago..........................I made Red, White, and Blue Cupcakes.

Did you already know....................
-The U.S. has more tornadoes than any other country.
-The U.S. has about 1,200 tornadoes a year. 
-The fastest winds on Earth were from a tornado which can reach about 300 mph.

Strawberry Sour Cream Streusel Cake

Strawberries are very popular at my house. They are one of my two girls favorite fruit. So everyone agreed that we should try this dessert. It is so good. It is very moist and dense. It didn't need any topping like frosting or powdered sugar. I think whip cream would be a nice addition but not a necessary. This dessert was gone by the next day. I will be making it again but next time I'll it with a different type of berry. I really do like this recipe.

Strawberry Sour Cream Streusel Cake
Strawberry Puree:
8 oz. strawberries
3 Tbsp strawberry jam
2 tsp cornstarch
2 tsp vanilla extract

Cake:
1 cup sugar plus 2 tsp sugar
2 cups plus 2 Tbsp white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
12 Tbsp cold butter, cut into small cubes
1 cup sour cream
1 large egg
1 Tbsp vanilla extract

Directions: 

1. In a blender, puree the strawberries with the jam. 
2. In a small bowl, combine the cornstarch with the vanilla. 
3. Add the cornstarch mixture to the blender. Mix until smooth. Set aside.

To prepare the cake: 

1. Preheat oven to 375 degrees F.
2. Spray a 9 inch spring-form pan with nonstick cooking spray. Set aside.
3. In a large bowl, combine the sugar, flour, baking powder, and baking soda. 
4. Add the butter cubes and combine until mixture resembles large crumbs.
5. Remove 1/2 cup of the flour mixture and set aside in a small bowl.
6. To the large bowl, add the sour cream, egg, and vanilla. Mix well.
7. To the prepared pan, drop half of the batter by spoonfuls. 
8. Pat the batter down and about 1 inch up the sides of the pan.
9. Add the strawberry puree to the pan and spread over the batter.
10. Cover with the other half of the batter over the strawberry puree. Set aside.
11. In the previously set aside small bowl, add 2 tsp sugar to the flour mixture. 
12. Sprinkle evenly over the cake.
13. Bake the cake for 45 minutes and until lightly golden brown.
14. Allow to cool completely before serving.

Recipe adapted from NY Times Cooking. 

One year ago.................................I made Msemmen Moroccan pancakes.
Two years ago...............................I made White Chocolate Ice Cream.
Three years ago.............................I made Cheese Crackers.
Four years ago...............................I made Macaroni Grill copy-cat bread.

Did you already know.................
-The New York Times began publication in September 1851.
-The newspaper has won 117 Pulitzer Prizes. 
-The New York Times is the second largest circulated newspaper.

Amaranth Porridge

It is summer. It is hot. So, I have been making hot porridge. Where is the logic? Well, my family have been trying these dishes without complaining. I guess when someone is cooking you breakfast with fresh fruit is always a plus. So, I made this porridge with amaranth. I have never cooked with amaranth but I really like the grain. It is smooth and fine. The recipe called for soaking the grain for 24 hours then straining it through a fine mesh strainer before cooking. I have cooked this recipe twice and both times I've soaked it. I hadn't research the grain but had just followed the instructions provided in the recipe. I'm unsure if the soaking is necessary. Other recipes do not state to soak the grain including the package of Bob's Red Mill. The appearance of the grain doesn't appear to change with the soaking and will not plump up. So, I guess it will be your choice to soak or not to soak. I will say that I love amaranth. It still has a slight crunch to it after cooking. Of course I added toasted almonds for even more of a crunch. Again, I really loved this recipe since I've made it a couple of times. Even if it is hot outside, you should try some amaranth porridge today.

Amaranth Porridge with raspberries
1 tsp vegetable oil
1 Tbsp honey
1 tsp ground cinnamon
pinch of sea salt
2/3 cup amaranth
1 1/2 cup milk 
Toppings: milk, toasted almonds, raspberries, etc.

Directions:

1. In a medium saucepan, heat the oil and honey over medium heat.
2. Add the cinnamon and stir. Cook for 30 seconds.
3. Add the amaranth with the sea salt. Stir to coat. 
4. Add the milk and stir. Bring to a simmer. 
5. Reduce heat to low and cover. Stir often. 
6. Cook for at least 20 minutes or until the majority of the milk has been absorbed. The amaranth should be thick and creamy consistency with the grain being tender.
7. Serve with additional milk and desired toppings.

Recipe adapted from The Green Life.

One year ago................................I made Khobz bread.
Two years ago..............................I made Skillet Lasagna.
Three years ago............................I made Cherry Cheese Danish.
Four years ago..............................I made Chocolate Nutella Cookies.

Did you already know..............
-Amaranth grain was the grain of the Aztecs.
-The Spanish Conquistadors banned amaranth since the Aztecs used the grain in the religious ceremonies. 
-Amaranth grain is gluten free.

Sauteed Mushrooms

     My oldest daughter told me she missed my blogs. I have missed blogging too but I just had this cold that I couldn't shake. I was tired. I didn't want to cook. My husband even made me go to the doctor. Then I had to take medicine which made me feel better than my youngest daughter gave me another cold. So, finally I feel great! Great enough to cook! My oldest daughter said I've been posting a lot of desserts so I decided to post about mushrooms!
     When I lived in Colorado, I liked to eat at this restaurant called The Hungry Farmer. I would order there sauteed mushrooms for an appetizer. Well, I haven't been back to Colorado for over ten years. Also, the restaurant has closed. I did find an old menu online. Does the dish taste like I remember? I can't remember. I know this recipe did taste good. My husband liked it. I think these would be an awesome topping for steak. Are they low calories? No so it is a good thing that it was an appetizer.

Sauteed Mushrooms
1 Tbsp olive oil
2 Tbsp salted butter
8 oz. button white mushrooms
1 tsp garlic salt
1 Tbsp dry parsley

Directions:

1. In a large skillet, heat the olive oil and butter over medium heat.
2. Add the mushrooms, garlic salt, and parsley. 
3. Saute the mushrooms for about 5 minutes or until the mushrooms are cooked.

Recipe by Jen of Sweet Morris. 

One year ago.........................I made Caesar Salad Dressing.
Two years ago.......................I made Hardtack.
Three years ago.....................I made PB Cup PB Cookies.
Four years ago.......................I made Feta Topped Chicken.

Did you already know................
-Mushrooms do not require sunlight to make energy since they have no chlorophyll.
-In the U.S., the white button mushroom is the most popular mushroom.
-During the reign of King Louis XIV, a commercial mushroom farm was created in a cave in France.

Strawberries & Cream Torte

It is strange to go strawberry picking at the end of April. In Maine, we would go strawberry picking around 4th of July. Last year, we missed it since we hadn't realized it was so early. I'm glad we take them since the kids love strawberries. My youngest daughter tells me that there is something wrong with people who don't eat strawberries. I think she is kidding. When I saw this recipe, I thought the kids would really love it. It has a sponge cake, strawberries, and whip cream. When my oldest daughter visits, I'll have to make this for her. It really is good.  Surprising, the cake is cooked with a meringue topping. It is a good cake for a dessert like this since the cake is very thin. I really would make this dessert again.

Strawberries & Cream Torte
1/4 cup unsalted butter, softened
1/2 cup sugar and 2 tsp sugar, divided
2 egg yolks
1/2 tsp vanilla extract
2 egg whites
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups heavy whipping cream
1 pint fresh strawberries, hulled and sliced

Directions:

1. Preheat oven to 350 degrees F.
2. Line two 8 inch baking pans with parchment paper.  
3. Spray the baking pans with nonstick baking spray and set aside. 
4. In a large bowl, cream butter and 1/2 cup sugar until flight and fluffy. 
5. Add the egg yolks and beat well. 
6. Beat the vanilla.
7. In a large bowl, whisk the flour, baking powder, and salt. 
8. Add about 1/2 cup of the flour mixture.
9. Alternate with some milk and then more flour mixture. 
10. Continue to alternate until all mixture is combined.
11. Transfer the mixture evenly to the prepared pans. 
12. In a bowl, beat the egg whites until foamy. 
13. Add 1/2 tsp of sugar to the egg whites. 
14. Beat the egg whites until soft peaks form. 
15. Spread the egg whites meringue over the batter in the prepared pans.
16. Bake the cake for 12 to 15 minutes or until a toothpick inserted in the middle comes out clean. 
17. Allow to cool.
18. In a large bowl, combine the heavy cream until soft peaks form.
19. Add 1 tsp sugar to the heavy cream. Combine until stiff peaks form. 
20. In a bowl, combine the majority of the strawberries with 1/2 tsp sugar. 
21. Carefully remove one cake with the meringue up and place on the serving plate.
22. Spread some of the sweetened strawberries over the cake.
23. Add the whip cream and spread evenly over the top.
24. Top with the second layer of cake with the meringue facing up. 
25. Spread some of the sweetened strawberries over top.  
26. Add the remaining whip cream and spread evenly on top.
27. Top with strawberries.

Recipe adapted from Taste of Home.

One year ago.........................I made Kentucky Hot Brown.
Two years ago.......................I made Chicken Enchiladas.
Three years ago......................I made Guacamole.
Four years ago.......................I made Coconut Cream Cheese Cookies.

Did you already know......................
-The German word for cake is torte. 
-A torte is a layer cake. 
-A torte tends to have a filling layer of whip cream, jams, fruit, mousse, or buttercream.
-A torte is made with less flour than a traditional cake and is shorter in structure.