Saturday, March 20, 2010

Creamy Chicken Tortilla Soup

The other day I as I was going through my magazines, I happened upon the Feb/March 2010 issue of "Taste of Home." As I thumbed through it again, I saw a recipe for Chicken Tortilla Chowder that looked as good as it sounded. So after culling through our pantry I found I had some of the ingredients but not all of them. So I improvised and came up with a close version of it. Let me tell you, this is such a creamy, hearty soup that is easy and definitely on the "make again" list.

Creamy Chicken Tortilla Soup
3 (10 3/4 oz) cans cream of chicken soup
2 c. whole milk
2 c. chicken stock
1 (15 oz) can whole kernel corn, drained
1/4 c. diced bell pepper (I used frozen pre-chopped)
2 c. diced chicken (I used frozen boneless skinless breasts)
1 tsp. enchilada seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
black pepper to taste
1/4 c. chopped jalapeno peppers
3-4 flour tortillas, cut into small strips
2 c. grated cheese

In a medium skillet, combine chicken, bell pepper, onion powder, garlic powder, enchilada seasoning and pepper. Saute until meat is no longer pink. If you already have cooked chicken on hand, omit this step. Just add seasonings directly to the soup and allow it to season as it cooks.

In a stock pot combine soup, milk and chicken stock. Stir to mix well. Heat thoroughly. Stir in drained corn, chicken mixture and chopped jalapenos. Bring mixture to a boil. Reduce heat and stir in grated cheese. Heat until cheese is melted. Stir in tortilla strips and cook for 5-8 minutes. Serve warm.

*if soup is too thick add chicken stock as desired

**Recipe adapted from Taste of Home

Click HERE for printable recipe

Monday, March 8, 2010

Sour Cream Pork Enchiladas (An Adaptation)

I love making roasts in our crock pot, which is what I did this weekend. We still have plenty of it left over, so instead of making sandwiches or anything with it, I thought for tonight's dinner, I would try Kelly's recipe for Sour Cream Chicken Enchiladas but use my pork roast in place of the chicken. By the way....if you have never visited Kelly's blog, let me warn you in advance...get in your most comfy chair and have a nice glass of tea next to you because you will be there awhile. She has one of the most darling blogs. I just love everything about her blog, and I am sure you will to!

Sour Cream Pork Enchiladas

3 c. cooked, shredded pork (I used a left over pork roast)
1-1/2 c. low fat sour cream
1 (10-oz) can enchilada sauce
1/2 c. jar salsa
1 small can chopped green chiles (undrained)
1/2 c. chopped cilantro
2 c. grated cheese
1 tsp. garlic powder
1/2 tsp. dried bell pepper (we dehydrate our own but it is optional to add in recipe)
salt & pepper to taste
1 dozen flour tortillas (can use corn if you prefer)

Preheat oven to 350* In a medium size mixing bowl, stir together sour cream, enchilada sauce, salsa, green chiles & cilantro. Set aside.

In separate bowl, mix pork, 1 cup of the sour cream mixture, garlic powder, bell pepper, salt & pepper & 1 cup of shredded cheese. Heat tortillas in microwave oven until soft.

Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat bottom.

Place 2 Tblsp. of the pork mixture in each tortilla, roll up and place seam side down in the baking dish.

Pour remaining sour cream mixture on top and sprinkle with remaining shredded cheese. Cover with foil and bake for 25-30 minutes, or until heated through.

*Recipe adapted from Kelli's Sour Cream Chicken Enchiladas

Click HERE for printable recipe

Friday, March 5, 2010

Cake Mix Brownies

Today I pulled out my new GBP book "Dinners On A Dime" and made the Cake Mix Brownies recipe (pg. 208)...they are delicious!!! My only interjection is that it says to use a 9x13" baking pan...however, since it did not make a large amount of batter I felt using this large of a pan would make the brownies too thin. So instead, I used a smaller round baking dish (6 inch). They cooked up nice and high and were great!!! The cooking time was the same so it worked out well.

Cake Mix Brownies

1 (18-1/2 oz.) pkg. devil's food cake mix
1 egg, beaten
1/3 c. oil
1/3 c. water

Stir all ingredients together to make a thick batter. Spread into a greased 13x9" baking pan. Bake at 350* for 20-25 minutes.

Cool then cut into squares. Makes one dozen brownies.

Click HERE for printable recipe

Wednesday, March 3, 2010

Re-visiting An Old Friend & Fresh Bread

Today I decided to spend a little time with an old friend. I had seen this trusty pal many times over the past several months but, it was just in passing...unfortunately, I just hadn't given any time to our relationship. I wasn't going to let that be the case today though. So after a few moments of finding the perfect recipe I wanted to make, I pulled out my faithful bread machine and gave her a good once over. Yes, she had a bit of cabinet dust on her from being stored away for so long, but I gave her a good wipe down and then filled her with ingredients. Even though I had neglected her, she still started right up and began to mix, knead and bake a fresh loaf of bread for me. Oh how she hummed as she worked for me. That sound...that glorious sound. She didn't hold it against me for not giving her that proper place in our kitchen all these months. But no more...she now graces our counter top where she rightfully belongs.

The fact that I had neglected my trusty bread machine, yet she still was there for me when I needed her (or should I say...when I was ready for her) made me think. How many times do we go about our busy routines only to walk right by our Heavenly Father and not even give Him a few minutes of our time? Faithfully, He waits and waits until we "have time for Him" or "need something from Him" and then we decide it's time to invite the Lord over for a visit. Even though we may neglect this precious relationship, the Lord is always willing to meet us where we are...and on our time schedule. He is forever our trusty friend that we can call upon anytime of the day. How sad that we fail to give Him His proper place in our lives. I am guilty of this myself, so I claim no exceptions or make any excuses. But no more!

"Jesus I give You my full attention and place You front and center in my life. I repent of taking You and our relationship for granted. Please forgive me Lord of wasting precious time by serving myself and my self-centered needs instead of asking what it is that You would have me do. Father, I am sorry for any wrong that I have made in life and mistakes I have made because I have failed to keep my focus on You. Thank You for always being there for me, even when I passed You by and left You waiting for a moment of my time. Take my life and let it be a sweet savor to You. I love You, my Heavenly Father. In Jesus Name I pray. ~Amen"

Oatmeal, Wheat & Flax Bread (Bread Machine Version)
1-1/2 c. luke warm water
2 Tblsp. oil
1 Tblsp. honey
1/2 tsp. salt3-3/4 c. whole wheat flour
1/2 c. uncooked oatmeal
2 Tblsp. flax seed powder
2 tsp. dry yeast (not rapid rise)

Add ingredients in order as suggested by your bread maker recommendations. Set machine to wheat bread cycle and select 2-lb loaf size. Start machine and let bake. Yields: 2-lb loaf

**Baker's Note: this is a dense, semi heavy bread that can be used for sandwiches quite nicely, however it will not be as "light" as most sandwich breads are.

Click HERE for printable recipe