Chicken Tortilla Soup

Chicken Tortilla Soup

1 small Onion, chopped

2-3 cloves of Garlic, minced

2 cups Chicken Stock

1 jar Salsa, whatever kind you like, I use my homemade

2-3 Chicken Breast, shredded, I boil it in water with some Knorr chicken bouillon and

Knorr

Tomato bouillon

1 can Sweet Corn

1 can Black Beans

Cumin and Chile Powder, you can also use a packet of Taco Seasoning instead

Lime

Salt

Pepper

Garnish with:

fresh diced Tomatoes

diced Avocado

Cilantro

Sour Cream

Kraft Fiesta Cheese Blend

Tortilla Chips, Yellow, White, or Blue Corn

Saute' onion and garlic in a few tablespoons of oil over medium heat. Add chicken stock and salsa. Add shredded chicken, corn and beans. Season to taste with salt, pepper, cumin, chile powder, and lime juice. Pour into bowls to serve and let your family or guests garnish how they like!

Chocolate Chip Toffee Blondies

2 cups plus 2 tbsp all-purpose flour

1/2 tsp baking soda

1/2 tsp table salt

12 tbsp unsalted butter, melted and cooled until warm

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp pure vanilla extract

1 1/2 cups milk or semi-sweet chocolate chips

3/4 cup Heath toffee bits

1. Adjust the top rack of the oven to the center of the oven. Preheat oven to 325 degrees F. Line an 8×8-inch baking pan with aluminum foil so that the edges of the foil overhang two sides of the pan; grease the foil with butter or cooking spray.
2. Whisk the first three ingredients in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl, mix the butter and sugars together until thoroughly combined. Beat in the egg, yolk, and vanilla until just combined. Add in the dry ingredients and beat at low speed until the mixture is just combined – do not overbeat. Stir in the chocolate chips.
3. Bake for 30-35 minutes until a toothpick comes out clean from the bars when tested for doneness. I used a dark pan which took 34 minutes – remember that baking times will differ with different pans. Allow the pan to cool on a wire rack for 15 minutes before carefully removing the bars in the foil from the pan. Allow the bars to cool completely before slicing.

Clayton's Famous Omelets

4 eggs for a big one, or 3 eggs for a little one

Topping options:
tomatoes
mushrooms
green peppers
green onions
cilantro
red onions
bacon
ham
garlic salt
salt/pepper
italian seasonings
oregano

Cheese options:
Cheddar
Colby jack/cheddar blend
motzerella
pepper jack


Heat oil in a skillet on medium high heat.  In a bowl whisk eggs together until consistent.  Combine desired toppings together in seperate bowl.  Once skillet is hot, pour eggs into pan.  Sprinkle spices and small amount of cheese over immidiately.  Let cook for 3 minutes.  When eggs are half way cooked and theres a sall skiff of uncooked eggs on top, sprinkle bowl of topping and cheese all over.  (someties Clayton will fry all the toppings together before he cooks the egg, but not necessary.)  Fold omelet in half.  Let it cook on each side for just a few minutes.  Voila!  Serve with ketchup, salsa, guacamole.  Yum Yum

Easy Whole Wheat Dinner Rolls

Easy Whole Wheat Dinner Rolls

Ingredients:

• 1 1/4 cup whole wheat flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 (0.25 ounce) package active dry yeast
• 1 cup warm (105 to 115°F) milk
• 3 tablespoons butter, melted
• 1 large egg, lightly beaten
• 1 cup all-purpose flour

Directions:

To get started, make sure that all ingredients are at room temperature. Put whole wheat flour, sugar, salt and yeast into a large bowl and stir well. Add milk, butter and egg and beat with a spoon until smooth. Add all-purpose flour and mix until fully incorporated and batter is smooth. Cover bowl and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.

Meanwhile, lightly grease a 12-muffin tin with olive oil and set aside. 

Stir the batter gently to deflate it. Spoon even amounts of the dough into each cup of the prepared muffin tin and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour more.

Preheat oven to 400°F. Bake rolls until golden brown and cooked through, 15 to 20 minutes.

Notes:

I don't have a mixer (yet!) so I love recipes that don't require a lot of kneading. These are simple to prep and I didn't even let them rise for as long as stated (my kitchen is very warm) and they turned out great. My kids loved them. We had them with tomato basil soup for dinner last night. These may become my go-to when I need a crusty bread to pair with soup! I was worried when I first took them out of the muffins tins, as they seemed to hard. However, the inside was perfect and soft while the outside was nice and crusty - perfect combo. I LOVE that they have whole wheat flour as well. 

Recipe and pic from: http://wholefoodsmarket.com/recipe/easy-whole-wheat-dinner-rolls?sf8075328=1

Get Better Chicken Vegetable Lemon Soup

Ingredients:

• 2 large chicken breasts (or 7 small chicken tenders)
• 3 potatoes
• 12 baby carrots (or two medium carrots)
• 2 stalks celery
• head of broccoli
• 1 clove garlic
• 1 lemon
• couple Tbl Italian dressing (or olive oil and Italian dressing)
• salt and pepper for taste
• thyme
• basil
• cumin
• curry
• 2 or 3 cubes chicken bullion
• 6 to 6 1/2 cups water

Directions:

In a large bowl cook the chicken in some Italian dressing for flavor. add some salt and pepper and dice the chicken into bite sizes.  Meanwhile chop up potatoes (un-skinned), carrots, celery, and broccoli also into small bite sized pieces.  Once the meat is finished cooking, add the bullion and water, then the vegetables. Grate in the garlic, and the skin of the lemon.  Add dashes of thyme, basil, cumin, curry salt and pepper to your desire.  Then squeeze the lemon juice into the soup.  Cook until veggies are tender!

(takes about 1 hour to make, and enough food for about 4

Notes:

I  make this recipe whenever someone is sick.  I don't really like chicken noodle soup, and so this is my own version.  I usually also make mom's rolls to go with it.  The lemon really adds a nice flavor. And many of the ingredients are recommended for when you have the flu! I made it for my brother's family when they were sick and they said it was the only thing that they could eat while they were sick.  So hopefully that says something good :)

- From Heather

Hot-ish Buffalo Wings

Ingredients:

• 2 lbs buffalo wings
• 1/2 cup flour
• 1/4 tsp cayenne pepper
• 1/8 tsp garlic powder
• 1/4 tsp paprika
• 1/2 cup butter
• 1 cup hot pepper sauce
• 2 cups vegetable oil

Directions:

1. Remove the tips of wings and cut at the joint to separate drum from flat part. Rinse under cold water and pat dry.
2. In a bowl, season flour with garlic powder, paprika and cayenne pepper. Dredge chicken wings in flour mixture to fully coat.
3. In a skillet, heat vegetable oil and deep-fry wings for about 10 minutes or until golden brown and juices run clear. Remove from pan and drain on paper towels.
4. While chicken wings are frying, melt butter in a saucepan and add hot pepper sauce. Stir to combine and simmer, stirring occasionally, for about 2 to 3 minutes.
5. Dip fried wings in sauce to fully coat. Serve with blue cheese dressing and celery sticks.

Notes:

I made these last night to try something new for a "finger food" to bring for our March Madness kickoff party.  I really liked this recipe because even though it is still breaded and deep fried, I felt like it wasn't very heavy.  (I usually HATE deep fried anything).  I think it wasn't heavy because you don't use any egg or milk to get more flour to stick.  Still pretty fatty, but not as heavy.  Jeff was a big fan too.  Then I served it with the traditional celery and carrot slices, and blue cheese.  I still have to post Jeff's specialty too!

- Picture and Recipe from http://www.onionringsandthings.com/2012/11/buffalo-wings/

Bacon Wrapped Omelet Bites

Bacon Wrapped Omelet Bites

Ingredients:

• 12 eggs

• 12 slices bacon (I used turkey bacon)

• 1 red pepper, chopped

• 3 cups chopped fresh spinach

• salt and pepper to taste

• about 1 C shredded sharp cheddar cheese

Instructions:

1. Cook bacon according to preference (I baked mine at 400 for about 13 minutes) and let drain on paper towels. Spray muffin tins with nonstick spray and preheat oven to 350F after bacon is done.

2. Place one slice of bacon in each muffin tin, wrapping around edges.

3. Beat 12 eggs in medium bowl.

4. Chop the red pepper and spinach.

5. Add veggies, salt and pepper to taste, and cheese to egg mixture. Use soup ladle to transfer egg mixture to muffin tins, filling 2/3 full.

6. Bake at 350F for 30-35 minutes, when eggs are fluffy and slightly brown on top.

Makes 12 omelet bites.

Notes:

These refrigerate very well and can be easily warmed up throughout the week for a quick breakfast or snack. 

Picture from and recipe adapted from: http://www.menshealth.com/guy-gourmet/bake-bacon-wrapped-protein-packed-omelet-bites