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. 

BBQ Chicken Soup

Surprise! I decided to post one more recipe before the new year. I have been wanting to make this recipe for awhile. I thought my guys would really like it in which they did. My daughter really liked it too. My husband even says he will make it another time for us since it is really easy. I have added a new tab for easy recipes to make for my honey. This recipe is really easy since it is a slow cooker recipe. I actually think I've only used my slow cooker three times since buying it several years ago. This time of year I seem to have no time and I really don't want to eat out much so the slow cooker was great. I hope you have a great holiday and I will be posting my favorite recipes for the year next week. Since I have been busy, my beautiful daughter took the photos for me. She did a great job even with one ugly looking dish. Why post recipes? So, I can easily find them to make them again. Enjoy!

BBQ Chicken Soup
2 lb. boneless chicken breast
1 medium onion, chopped
3 cloves of garlic, minced
1 can (15.25 oz.) Southwestern style corn
5 cups chicken broth
1 cup barbecue sauce (I used Jack Daniels original BBQ sauce)
1 tsp salt
top with cheddar cheese

Directions: 

1. In a large slow cooker, add the chicken, onion, garlic, and corn.
2. In a large bowl, mix the chicken broth, barbecue sauce, salt, and pepper.
3. Pour the chicken broth mixture over the chicken.
4. Cover and cook for 6 minutes.
5. Carefully, remove the chicken breast and place onto a plate.
6. With two forks, shred the chicken breast.
7. Return the chicken breast to the soup mixture and cover. Cook for 30 minutes.
8. Serve with cheddar cheese or other desired toppings like crushed corn chips. 

Recipe adapted from Betty Crocker.

One year ago......................................I made Walnut Biscotti.
Two years ago....................................I made Gingerbread Cinnamon Rolls.
Four years ago....................................I made Potato Latkes.

Did you already know.........................
-Crock Pot is the brand name for a slow cooker.
-In 1936, Mr. Irving Naxon patent the crock pot.
-His mother inspired him for the slow cooker since his mother would make cholent which is a Jewish bean based stew that cooks all night. 

Minestrone Soup

The holidays are upon us. During the holidays, I tend to eat more sweets. Well, this year I'm going to try to be good. At least, it is my plan. Also, I have been cooking with the kids more. I made the pie crust and helped the kids make pies for Thanksgiving. The best thing is the kids have been cooking more since I have been cooking less. I love it. Since Thanksgiving is always a large meal, I like to make something healthier. I keep trying to make minestrone and finally figured what I was doing wrong. I needed to add less pasta. Also, I added more herbs. It was so good. My kids loved it. My daughters really liked it.This will be the recipe I will be using from now on when I want to make minestrone soup.

Minestrone Soup
1 Tbsp olive oil
1 large onion, chopped
1 large zucchini, chopped
1 cup frozen green beans
2 stalks celery, chopped
1 large carrot, chopped fine
4 cloves of garlic, minced
4 cups vegetable broth
1 can (15 oz.) red kidney beans, drained
1 can (15 oz.) great northern beans, drained
4 cans (14 oz.) diced tomatoes   
2 Tbsp dried parsley
1 Tbsp dried oregano
1 bay leaf
2 tsp salt
1 tsp ground black pepper
1 tsp dried basil
1/2 tsp dried thyme
2 cups fresh baby spinach, sliced thin
1/2 cup small shell pasta

Directions:

1. In a large pot, heat the olive oil over medium heat. 
2. Add the onion, celery, garlic, green beans, zucchini, and carrot. Saute for 5 minutes.
3. Add the vegetable broth, tomatoes, beans, and spices. Stir and bring the soup to a boil.
4. Reduce the heat and allow the soup to simmer for 20 minutes.
5. Add the spinach and the pasta. Cook for 20 minutes or until desired consistency.
6. Season to taste.

Recipe adapted from Food.com.

One year ago.......................I made Garlic Knots.
Three years ago...................I made Honey Crostini.
Four years ago.....................I made Breakfast Potatoes.

I will apologize now but I will probably not be posting much until after the holidays. Then I'm going to bake more. I want to try more complex recipes. I will let you know the week before what I'm baking if anyone wants to give me some pointers. Since I have been blogging for many years now, my other plan for the blog will be to repost some of my recipes I really liked. I wish you a wonderful holidays!!!!

I love this girl!

                                                       Happy Holidays!!!!!!!!!!!!!!!!!!

Quick Chicken Tortilla Soup

I know you are surprised I posted a recipe for soup for Memorial Day. This week I wanted to post some recipes my friends and family had recommended. I always like quick meals and thought this soup was great. I really liked it. The kids liked it even though my daughter said enough soups already. I will admit I like to cook soups since they tend to have a lot of vegetables and are healthier for us. I had to serve my husband his bowl first since I hadn't added the beans. He has this thing against beans. Whether you hold the beans or not, this is a great quick meal.

Chicken Tortilla Soup
2 cups cooked chicken, shredded (I used a rotisserie chicken)
1 Tbsp taco seasoning
2 cans (10 oz.) Rotel tomatoes with green chilies
1 cup sweet corn
1 jar (16 oz.) salsa
4 cups chicken broth
salt and pepper

Directions:

1. In a large pot, add the chicken with the taco seasoning over medium heat. 
2. Cook for 1 minute.
3. Add the Rotel, corn, salsa, and chicken broth.
4. Stir occasionally and allow to cook for 20 minutes. 
5. Season with salt and pepper to taste.
6. Serve with tortilla chips, shredded cheese, sour cream, guacamole, etc.

Recipe provided by Aaron. 

One year ago...........................I made Red, White, and Blue Cake.
Two years ago.........................I made Banana Muffins.
Three years ago.......................I made Magic Sauce for burgers.

Did you already know......................
-Memorial Day was established to honor the soldiers who died while serving in the military.
-More Americans died during the Civil War than both World Wars combined.
-In 2000, Congress passed a law for Americans to pause at 3 pm on Memorial Day to remember and honor the military members who died during serving in the military.

Thai Rice Soup Khao Tom

At the grocery store, I stood in front of the fish sauce. I knew I needed it for this recipe but I walked away. Then when I returned to the grocery store, I attempted to buy it again. I had so many thoughts going through my head like it will smell. Does my sister really eat dishes with fish sauce in it? How could it possibly make a dish better? I think I would rather buy anchovies. Then I walked away again. I couldn't do it. This dish is suppose to have fish sauce. This time I omitted it but I will keep it in the recipe just for you. See you may like fish. You may eat it on a regular basis. I avoid it. I will eat seafood just not fish. I remember my Dad taking us fishing. I remember staring at their unblinking eyes. I remember how the house smelt but most of all I remember how it tasted. So, yes I walked away.

Thai Rice Soup (Khao Tom)
8 cups chicken stock
1 Tbsp fresh ginger, minced
2 large shallots, minced
1 celery, chopped fine
1 stalk lemongrass, cut into 2 inch pieces
1 1/4 cups rice
1/2 lb. ground pork
1 Tbsp soy sauce
1 Tbsp lime juice
2 Tbsp cilantro, chopped
garnish: fresh scallions chopped
salt and pepper, to taste

Directions:

1. In a large saucepan, combine the chicken stock, ginger, celery, shallots, lemon grass, and rice.
2. Bring to a boil and then reduce low to a simmer for 3o minutes or until the soup is a porridge like consistency.
3. In a large skillet, brown the pork. Remove from heat and set aside.  
   
4. Dischard the lemon grass. 
5. With a slotted spoon, transport the pork from the skillet into the saucepan. Mix well.
6. Add the cilantro, soy sauce, and lime juice. Simmer for 5 minutes.
7. Garnish with the scallions.

Recipe adapted from Food.com. 

One year ago...........................I made Breakfast Cookies.
Two years ago.........................I made World Peace Cookies.

Did you already know.........................
-Fish sauce is the extraction from salted, fermented fish. 
-It takes about six months to ferment the fish.
-In several cuisines, fish sauce is used as a condiment.

Tomato Basil Soup

My husband hasn't been feeling good. So when he is sick, my husband requests soup for supper. He wanted some tomato soup. The best thing about soup is normally there are some servings of vegetables in it. Plus it tends to be a lower calorie meal. This soup is really good. I actually think the leftovers tasted better the next day. Since this recipe made a lot of soup, I even placed some in the freezer. My husband said they heated up really well. I did forget to add the cream and I liked it just the way it was made.

Tomato Basil Soup
2 tsp vegetable oil
4 large carrots, diced
1 large onion, chopped
1 Tbsp dried basil
3 (28 oz.) cans of Roma tomatoes
4 cups chicken broth
salt and pepper, to taste
light cream, if desired

Directions: 

1. In a large pot, heat the oil over medium heat.
2. Add the carrots and onion. Stir occasionally and cook for 10 minutes.
3. Stir in the basil and cook for 5 minutes.
4. Add the tomatoes and chicken broth. 
5. Bring to a boil and simmer for 45 minutes.
6. Mash or puree the tomatoes. 
7. Season with salt and pepper to taste.
8. Add cream if desired.

Recipe adapted from The Sister's Cafe.

Two years ago...................Banana Bread Cookies.

Did you already know...............
-China is the largest producer of tomatoes. 
-In Spain, the La Tomatina Festival is held the last Wednesday of August.
-At the La Tomatina Festival, participates throw over 150,000 tomatoes at each other.

Stuffed Pepper Soup

Sometimes my husband does something that will surprise me. We have been married forever-alright 12 years. I think I know him pretty well but when he asked me to make him stuffed pepper soup, I was surprised. I didn't know this man in front of me. Make what? Something with green peppers? I thought he didn't like green peppers. He must not been feeling good. Maybe he was cloned by aliens and the imposter thought he could pull one over on me? I love green peppers so I had to make this soup. I loved it. My husband had tried it when he was at the poker room. Since the poker room has such a limited selection, he tried it. He was even surprised he liked it. Being such a good husband, he even told me that my soup was even better than the soup he had tried.

Stuffed Pepper Soup
2 cups rice
1 tsp olive oil
1 lb. ground beef
2 green bell peppers, chopped
1 large onion, chopped
1 jar (14 oz.) tomato and basil pasta sauce
1 can (14.5 oz.) Italian diced tomatoes sauce
4 cups chicken broth

Directions: 

1. Cook the rice according to the package directions. Set aside.
2. In a large pot, heat the oil over medium heat.
3. Brown the hamburger with the chopped onions and green peppers. 
4. Cook until the hamburger is cooked through. 
5. Add the pasta sauce, tomato sauce, and the chicken broth. Heat through.
6. Before serving, Scoop half a cup of rice into a bowl.
7. Ladle the soup over the rice and stir. 
8. Serve immediately.

Recipe adapted from Taste of Home. 

One year ago.............................Sausage Wonton Appetizers.
Three years ago........................Burgundy Mushrooms.

Did you already know..............
-In 1840, Queen Victoria created the tradition of wearing a white bridal gown according to Women's Day. (I wore baby blue since blue is my husband's favorite color.)
-To give a betrothed a ring has been around since Roman times.
-Since 1477, Archduke Maximilian of Austria was the first recorded history to give a fiancee a diamond ring.

Chicken Cordon Bleu Casserole

Since I've been baking more, I've been making easier dinners. So, I made this chicken dish. While we were eating, my son told me that it wasn't done since the middle was pink. I told him the pink was the ham. Then my daughter asked why I put ham in the middle of chicken. I said it was suppose to be like that. I make new dishes all the time but boy my children didn't like the idea of ham inside their chicken. My husband said it had a nice taste and he liked it. The kids said they liked it besides the ham. I guess I will have to make more dishes stuffed so it isn't such a foreign idea to them.

Chicken Cordon Bleu Casserole
1 cup plain bread crumbs
2 tsp garlic powder
salt and pepper, to taste
1 cup milk
1 egg,whisked
2 lbs. chicken breasts
8 slices of swiss cheese
4 slices of ham
1 Tbsp olive oil
1 (10 3/4 oz.) can of cream of chicken soup
1 cup broccoli, chopped

Directions: 

1. Preheat oven to 350 degrees F.
2. Combine the bread crumbs, garlic powder, salt, and pepper onto a plate. Set aside.
3. Slice the chicken horizontally. Flatten the chicken out.
4. Place one slice of cheese and ham on top of the chicken. Fold the chicken over in half.
5. Dip the chicken into the egg and then coat with the bread crumbs. 
6. Repeat steps 2 through 4 with the other pieces of chicken.
7. In a large skillet, heat the oil over medium heat.
8. Brown the chicken on each side for 3 minutes. 
9. Remove from the pan and place into a baking dish. 
10. Top each piece of chicken with a slice of cheese. 
11. In a small bowl, combine the milk with the cream of chicken soup. 
12. Mix the broccoli with the soup mixture. 
13. Evenly distribute the soup mixture over the chicken. 
14. Bake the chicken for 30 minutes or until the chicken is cooked through.

Recipe adapted from Food.com

Two years ago.........................I made Bran Banana Muffins.
Three years ago.......................I made Lemon Frosted Cupcakes.

Did you already know.............
-Cordon Bleu means the highest class.
-In the 16th century, the highest order chivalry knights were awarded a medal on a blue ribbon.
-Cordon blue means blue ribbon.

Zuppa Toscana

Alright, I will admit I have never had the Olive Garden's Zuppa Toscana soup. I always pick minestrone especially in the winter time. So, I can not personally say this recipe taste like the restaurant's version. All I can say is I liked it. It is creamy. It is filling. The kids liked it. It has a vegetable in it. It is an easy dish to make. It is a great soup. I served biscuits with the soup.

Olive Garden Copycat Zuppa Toscana
4 bacon stripes 
1 lb. Italian sausage
2 cloves of garlic, minced
4 cups chicken broth
1 quart water
2 large russet potatoes, cut inot 1/4 inch cubes
1 large onion, chopped
salt and pepper, to taste
2 cups swiss chard, chopped
1 cup light cream

Directions:

1. In a large pot, brown the bacon until crisp.
2. Remove the bacon with a slotted spoon and set aside onto a paper lined plate.
3. Add the sausage and brown.
4. Add the garlic and onion. Saute for a couple of minutes. 
5. Add the chicken broth and the water. 
6. Add the potatoes. Cook for 10 minutes or until the potatoes are tender.
7. Season with salt and pepper to taste. 
8. Simmer for 10 minutes. 
9. Reduce heat to low. Add the swiss chard and cream.
10. Cook for a few minutes until the soup is heated.

Recipe adapted from Food.com.

One year ago.............................I made No Bake Peanut Butter Bars.
Three years ago.........................I made Penguin Cupcakes

Did you already know................
-In 1982, the first Olive Garden opened in Orlando, Florida.
-Olive Garden is the third largest restaurant chain.
-Olive Garden's parent company is Darden.

Spicy Macaroni and Cheese Soup

My family is obsessed with macaroni and cheese. Since my homemade macaroni and cheese takes awhile to make, I like to try quicker versions. When I saw this recipe, I figured this was something my family would like. My husband had to bowls then he put the leftovers away. He also informed everyone that he was claiming the rest for later. My daughter told me that it wasn't what she expected since I hadn't warned her that I made it a little spicy. If you don't want it spicy, then sharp cheddar cheese should be used. I like a little kick. I added more milk to make it more like a soup.

Spicy Macaroni and Cheese Soup
2 tsp olive oil
3 shallots, minced
2 carrots, chopped small
2 stalks of celery, chopped small
1/4 cup flour
4 cups chicken broth
2 cups elbow macaroni pasta
4 oz. pepper jack cheese
4 oz. sharp cheddar cheese
2 1/2 cups milk
salt and pepper, to taste

Directions: 

1. In a large pot, heat the olive oil over medium heat.
2. Add the shallots, carrots, and celery. Cook for 5 minutes or until softened.
3. Sprinkle the flour over the vegetables and stir.
4. Whisk in the chicken broth. Stir until no lumps of flour show.
5. Add the macaroni pasta and cook for 8 minutes or until al dente.
6. Stir in the pepper jack cheese and the cheddar cheese. Allow to melt for 30 seconds.
7. Stir in the milk. Remove from heat. 
8. Season with salt and pepper to taste.

Recipe adapted from Food Network Kitchen.

Two years ago..........................I made Steak Fajita.
Three years ago........................I made Butternut Squash Risotto.

Did you already know..............
-In the 13th century, the Pope set pasta standards.
-Al dente means to the tooth since it should give a little resistance when bitten.
-Americans consume about 20 lbs. of pasta a year.

Summer Minestrone

     After my daughter woke up, she came into my room. I said, "Welcome back."
She asked, "Huh?"
So, I said, "Welcome back from dreamland." She nods.
I ask, "How was your trip?"
She relies, "I'm tired."
I asked,"What did you do on your trip that you are so tired?"
Smiling, she replied, "I don't remember since I slept the whole time."
She is pretty clever even when she first wakes up.
     Since I had so many vegetables from my CSA share, I figured I should make some minestrone. I normally do not make soup in the summer but it was a nice change. My husband decided to make something else since all the vegetables scared him. He even asked why I put beans in it? I replied because I knew you weren't having any. The kids and I liked the soup a lot. I added the kolrobi since I have an abundance of it but you could omit it. I served it with french bread.

Minestrone
1/4 cup olive oil
1 cup onion, chopped
1 cup carrot, diced
1 cup celery, diced
1 cup kolrobi, chopped
2 bay leaf
1 Tbsp thyme
4 cups chicken broth
28 oz. can plum tomatoes
1 cup water
salt and pepper, to taste
2 cups potatoes, diced
2 cups zucchini, diced
2 cups shredded cabbage, shredded
1 cup pasta
1 can cannellini beans 
 1/4 cup Parmesan cheese

Directions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook for 7 minutes.
3. Add the carrots, celery, and kolrobi. Saute for 5 minutes. 
4. Add the bay leaf, thyme, salt, and pepper. 
5. Add the chicken stock, tomatoes, and the water. Allow to simmer for 1 hour. 
6. Add the potatoes, zucchini, and shredded cabbage. Cook for 20 minutes.
7. Stir in the pasta and beans. Cover and cook for 10 minutes.
8. Stir in the Parmesan cheese before serving.

Recipe adapted from Michele Urvater. 

One year ago.............................I made Cherry Muffins.
Two years ago...........................I made Blueberry Coffee Cake.

Did you already know.....................
-The earliest forms of minestrone was made before the Roman Empire since their diet consisted mostly of vegetables. 
-The Italian word for soup is minestra, zuppa, and brodo.
-Minestrone is usually made seasonal vegetables with pasta and beans.

Broccoli Cheddar Soup

My husband has ordered broccoli cheddar soup for the last three times that we ate out. He has even influenced our children so they have been ordering the soup too. Since it is so popular in our household, I wanted to show my husband how easy it is to make. We don't eat out a lot but I think we will be eating out even less now. This soup is so good. He told me that he could easily make this soup for us. Here you go babe!

Copycat Panera Broccoli Cheddar Soup
4 oz. butter, unsalted
1 medium onion, chopped
1/4 cup all purpose flour
2 cups half and half
2 cups chicken broth
1 lb. fresh broccoli, chopped into small pieces
1 cup carrots, julienne
1 Tbsp paprika
2 tsp season salt
1/4 tsp ground mustard
4 oz. cheddar cheese, shredded
salt and pepper to taste

Directions:

1. In a large pot, melt the butter over medium heat.
2. Add the onion and saute for 2 minutes.
3. Sprinkle the flour over the onion and mix. Allow to cook for 1 minute.
4. Whisk in the half and half with the chicken broth. Allow to simmer for 20 minutes.
5. Stir in the broccoli, carrots, paprika, season salt, and ground mustard.
6. Reduce heat to low and simmer for 15 minutes.
7. Stir in the cheese and allow to melt before serving.
8. Season with salt and pepper to taste.

Recipe adapted from The Recipe Critic.

One year ago......................................I made Chewy Brownies.
Two years ago....................................I made Fresa Agua Fresca.

Did you already know.......................
-Broccoli was a popular vegetable of the Romans.
-In the 1900s, Italian immigrants introduced broccoli to the U.S.
-The head of the broccoli is made up of tiny buds that are ready to flower.

Creamed Spinach Soup

My daughter keeps asking me to make creamed spinach. First, she asked for creamed spinach soup. She even found a recipe I should try making. Then she asked for creamed spinach like I did last year. My husband thought she was crazy. To ask to eat something green is a sign of craziness. To please my daughter, I made creamed spinach soup. I really liked it. My son loved it. My husband thinks the craziness must have been inherited from the children's maternal side.

Creamed Spinach Soup
1 lb. fresh spinach
4 cups chicken broth
1 scallion, minced
1 Tbsp butter
1 Tbsp olive oil
2 Tbsp flour
4 oz. cream cheese, softened
2 cups half and half
salt and pepper to taste

Directions:

1. In a large pot, place the spinach, chicken broth, and scallion. 
2. Bring the spinach to a boil over medium high heat.
3. Reduce the heat to medium low.
4. In a small saucepan, melt the butter in the olive oil over medium heat.
5. Whisk in the flour until smooth. Cook for 1 minute.
6. Add the cream cheese and whisk. Cook for 1 minute.
7. Stir in the half and half. Mix until incorporated.
8. Add the cream cheese mixture to the spinach pot.
9. Stir and allow to simmer for 10 minutes.
10. Season to taste with salt and pepper. 

Recipe inspired by Allrecipes.

One year ago...........................I made Lasagna French Bread Pizza.
Two years ago.........................I made Bourbon Cookies.

Did you already know...........
-Spinach originated from the Middle East.
-Spinach was the first commercial sold frozen vegetable.
-In 1929, spinach became very popular to kids with the debut of Popeye.