Friday, April 23, 2010

Slow Cooker Chicken Tortilla Soup

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I've had this recipe forever and finally made it a couple of weeks ago. Why oh why did I let that recipe sit there for so long? It is soooo good! I've tried many tortilla soup recipes and haven't found one yet that I loved, until now. This is fast prep and easy to make. The best thing was that my kids liked it! They are the pickiest kids when it comes to soups, casseroles, chili or anything that has lots of "stuff" in it. Most of the time my kids like all of the ingredients individually but when it's all mixed up they are scared to try it. When they saw their bowl of soup topped with tortilla chips, cheese, sour cream and cilantro they were all for it! All of 3 of my kids love cilantro. When they smell it or see me chopping it up they come running for their own little stem of it to munch on. It just warms my heart since I'm in love with cilantro too! I'm training them well aren't I? At least I'm trying to anyway. I used rotisserie chicken because it is easy, flavorful and moist and I didn't have to cook it. I didn't have frozen corn that day so I just used canned but added it in the last 30 minutes. Oh, and I did not make my own tortilla strips. Who has time for that? I just grabbed some tortilla chips from the pantry and crunched them up over the top. The directions are here, though, if you decide to venture that far.



1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil


1.Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2.Preheat oven to 400 degrees F (200 degrees C).
3.Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Tuesday, April 20, 2010

Sweet and Sour Chicken

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No need for Chinese take-out with this recipe in your file! It's a little time consuming but worth the effort. All of my kids LOVE it! I just serve it with rice and egg rolls or pot stickers (my faves are from Schwan's).


3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

1 1/2 cup sugar
8 tablespoons ketchup
1 cup vinegar
2 tablespoon soy sauce
2 teaspoon garlic salt

Bake for one hour at 325 degrees. Stir chicken every 15 minutes.

Saturday, April 3, 2010

Cucumber Salsa

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I made this last week for a Just Jewelry party that I had. My party was a total flop and probably the worst "selling" party that I've ever had. But on the positive side, more salsa for me! This is cool, refreshing and has just enough spice to it.

CUCUMBER SALSA (can you tell I like this site?)

2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1 (12 ounce) package tortilla chips


1.In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Buttermilk Pancakes

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These are by far the best pancakes I've ever had. I haven't bought a pre-made mix since I started making them a couple of years ago. I can't go back to mixes! Because I don't always have buttermilk on hand, I buy a large carton and freeze it in 3 cup batches so it's there when I need it. Do you see my awesome new griddle? It is HUGE and I love it! No more whining over who gets the first few pancakes anymore!


3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

1.In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2.Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3.Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Baked Dijon Salmon

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I have a lot of catching up to do! I have so many recipes that I am waiting to share and finally have an evening now to catch up. Ethan and Clara are loving my food blog too! When I'm making dinner they'll say "Don't forget to put this on your blog!" Or there's been a few times when they've had dinner and said "Don't put this on your blog it's yucky!" Here's our favorite salmon recipe for you, enjoy.


1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

1.Preheat oven to 400 degrees F (200 degrees C).
2.In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3.Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4.Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.