Chicken Enchilada Soup

IMG_9330My love of Mexican food runs deep and I’m not quite sure why I haven’t shared this with you before. It’s super simple but very warming and homey on a fast-paced week night. I usually only cook/eat flour or whole wheat tortillas, but the corn tortillas are what really make this dish…

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Chicken Enchilada Soup

Ingredients:

1 onion-diced
1 clove garlic-minced
2 teaspoons canola oil
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups water
2 (12 1/2 ounce) cans white meat chicken-drained
1 tablespoon Worcestershire sauce
1 (4 ounce) can chopped green chiles
1 teaspoon cumin
1 teaspoon chili powder
pinch of pepper
And if you used low sodium broths, add in a pinch of salt
8 corn tortillas-cut into strips
1 cup cheddar cheese-shredded

Directions:

In a soup pot, over medium heat, sauté the onions and garlic in the oil. Add the remaining ingredients except the tortilla strips and cheese; bring to a boil. Cover and reduce heat and simmer for 1 hour., stirring occasionally.

Uncover: stir in the tortilla strips and cheese. Simmer an additional 10 minutes. Serve with sour cream, cheese, chives or green onions on top.

adapted from www.tasteofhome.com

Habanero Pepper Jelly

IMG_9324Hubby loves hot and spicy stuff so I knew I had to give this recipe a try. We ate it over cream cheese on crackers and it was awesome! I also used it as a topping on a pulled pork sandwich–to die for…

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Habanero Pepper Jelly

Yield: 4-1/2 pint jars

Ingredients:

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 up finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers - I removed the seeds but you can leave them in if you want it REALLY hot
3 cups granulated sugar
1 pouch liquid pectin

Directions:

Cut apricots into 1/8 inch slices. Measure into a large, deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; then add to a food processor and pulse a few times. Measure each ingredient; add to apricots. Stir in sugar.

Bring to a full rolling boil. Stirring constantly, boil for 1 minute. Remove from heat and add liquid pectin, mixing well.

Pour jelly into hot jars, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims and apply lids.

Process 10 minutes in a boiling water bath. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly.

Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

www.allrecipes.com


Turtle Mud Pies-No Bake

IMG_9322I don’t think it will surprise you to see another turtle recipe here, after all my “turtle” obsession runs long and deep. I made this recently when both boys were home and they gobbled it up in no time…

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Turtle Mud Pies-No bake

Ingredients:

1 cup crushed pretzels
4 tablespoons butter-melted
1/2 tablespoon sugar
1 (8 ounce) package cream cheese-at room temperature
3/4 cup powdered sugar
1/2 cup caramel ice cream topping
3/4 cup Cool Whip-thawed
1 (3.4 ounce) box chocolate pudding
1 1/3 cups milk

Directions:

Mix together the pretzels, butter and sugar and spoon into the bottom of 5-6 small jars; set aside.

In a medium mixing bow, combine the cream cheese and powdered sugar, beat until creamy. Add the caramel and beat. Fold in the Cool Whip and spoon into the jars.

In a medium mixing bowl, combine the pudding and the milk and whisk for 2 minutes. Spoon on top of the Cool Whip mixture. Refrigerate at least 2 hours. Top with white chocolate shavings (like I did) or more Cool Whip or another drizzle of caramel sauce.

Weeknight Shepherd’s Pie

IMG_9320This is just one of those true comfort foods that never gets old. And truth is, you can add or change this in so many ways that I ususally don’t have to go to the store, I just use up what I have. So this is the “basic” Shepherd’s Pie, but feel free to make additions or changes and see how you like to eat it best…

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Weeknight Shepherd's Pie

Ingredients:

2 pounds ground beef
1/2 onion-diced
garlic powder and seasoning salt-to taste
3/4 ounce package brown gravy mix
2-10 3/4 ounce cans cream of mushroom soup
2 1/2 cups water
2 cups frozen carrots and peas (thawed)
Salt & pepper-to taste
2 1/2 cups potatoes, peeled, cooked and made into mashed potatoes.
Paprika-to taste

Directions:

Preheat oven to 350 degrees.

In skillet, brown the ground beef and onion: drain well and season with garlic powder and seasoning salt. Pour into a large mixing bowl.

Stir in the gravy mix, soup, water, carrots and peas; mix well. Spoon into a greased 9 x 13 baking dish; sprinkle with salt and pepper and top with the mashed potatoes.

Bake, uncovered, for 30 minutes or until browned and bubbly. Top with a sprinkling of paprika.

TIP:

I find that this makes enough to freeze half for another time-BONUS!!

Some variations could be to change the meat to veal, ground turkey or ground chicken. Add in other favorite vegetables: corn, okra, mushrooms, etc. Add cheese into the mashed potatoes.

Baked Brussels Sprouts

IMG_9319 I just heard my mom drop to the floor as she opened this recipe to reveal brussels sprouts! I am mostly not a very good vegetable eater so this recipe will come as a huge shock to her (and to most people that know me well). But you know what? I actually really liked this recipe and if you like brussels sprouts, you will probably really LOVE this recipe!

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Baked Brussels Sprouts

Ingredients:

1 pound brussels sprouts
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
3/4 cup Swiss cheese or Gruyere Cheese (something that melts easily)
Salt & Pepper to taste
1/2 teaspoon cayenne pepper

Directions:

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil. Cut off the stem end and pull of the loose leaves of the sprouts. Add them to the water and blanch for 5 to 7 minutes. Immediately remove and put them in an ice water bath.

Make the sauce by melting the butter then whisking in the flour over medium heat. Cook, stirring constantly for about 1 minute or until the flour is incorporated into the butter, slowly whisk in the milk and continue stirring until thick and creamy, about 3 to 4 minutes. Add 3/4 of the cheese and stir until melted. Season to taste (add in the cayenne if you'd like- I did and it added a little pop).

Halve the brussels sprouts through the core and put them in a baking dish. Pour the sauce over, cover with the remaining cheese and bake for 12-15 minutes, or until bubbly and browned.

A FEW TIPS ON BUYING BRUSSELS SPROUTS:

Look for a firm, tight brussels sprout with dark, unblemished leaves.

The smaller the sprout, the sweeter it will be.

Refrigerate them, loosely wrapped in paper towels and sue within 3 days.

They are a terrific source of vitamins C and A, fiber and potassium.

adapted from 5 Ingredient Fix by Claire Robinson