Chicken Tortilla Soup

For the Mathews' FHE this month we decided to do a soup sampler for dinner. Everyone brought different yummy soups and I love getting to try a little of each. We (and by we, I mean Derek) made Chicken Tortilla Soup. I found this recipe (see I'm a good help) on the Pioneer Woman's blog: ( http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/ ). I suggest that you check it out as we puts up pretty pictures and takes you step by step through making the soup. My only suggestions is don't skip the garnishes, especially the avocado.

Chicken Tortilla Soup

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!

Smores Bars

Smores Bars

I found this recipe in a Family Circle magazine. I love smores and my family loved these smores bars.

Ingredients

Crust

• 14 graham crackers crushed (2 1/4 cups)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted (3/4 stick)

Brownie

• 6 ounces bittersweet chocolate, chopped
• 3/4 cup unsalted butter (11/2 sticks)
• 3 eggs
• 11/4 cups sugar
• 1 cup flour
• 1 teaspoon salt
• 2 teaspoons vanilla extract

Topping

• 1 – 7.5 oz jar of marshmallow cream (about 11/2 cups)
• 2 tablespoons milk
• 1 cup mini chocolate Kisses*
• 3 graham crackers, broken up

* I used chocolate chips

Crust Instructions

In a small bowl combine graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Transfer crumb mixture to a 13 x 9 x 2 inch baking pan; press crumb mixture evenly over the bottom and up sides of pan. Refrigerator until chilled and set.

Brownie Instructions

• Combine bittersweet chocolate and butter in a microwave safe glass bowl. Microwave 1 minute. Stir the chocolate mixture until smooth. If necessary, microwave another 15 seconds to melt.

• In a large bowl, beat together eggs and sugar on medium-high speed until well blended. Reduce speed to medium and gradually add the melted chocolate mixture; beat until smooth.

• Stir the flour and salt into the above mixture; stir in vanilla until smooth. Scrape brownie mixture into the crust-lined baking pan; smooth the top level.

• Bake at 350° for 30 minutes or until toothpick inserted in center tests clean.

Topping Instructions

• While crust/brownie is baking whisk together the marshmallow creme and the milk until well blended and smooth.

• When the crust/brownie is done, pour the marshmallow topping mixture over the brownie layer. Tilt the pan to level the topping or spread it, covering the brownie layer completely.

• Sprinkle the mini chocolate Kisses evenly over the marshmallow topping, then scatter the broken graham crackers over the top. Bake at 350° for 3 minutes or until chocolate Kisses are glossy and the marshmallow topping is set. Let cool completely in the pan on wire rack. Cut into bars.

Chicken Artichoke Casserole

I'm always looking for recipes that are different from our normal routine. I tend to season our food with the same seasonings and everything tastes similar. But this recipe used curry powder and it was yummy and tasted very different from what we usually eat. And best of all, it was quick and easy. If you love artichokes (which we do) definitely give it a try.

2 cans (14 oz each) water-packed artichoke hearts, rinsed, drained and quartered

2 T. olive oil

3 garlic cloves, minced

3 cups cubed cooked chicken

2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted

1 cup mayonnaise

1 t. lemon juice

1/2 t. curry powder

1 1/2 cups shredded cheddar cheese

1 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 T. butter, melted

In a bowl, combine the artichokes, oil and garlic. Place in a greased 2 1/2 qt. baking dish. Top with chicken. Combine the soup, mayo, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, Parmesan cheese and butter; sprinkle over the top.

Bake, uncovered, at 350 for 30-35 minutes or until bubbly. Produces 6-8 servings.

Mint Brownies

A family friend made these for my sister's wedding reception and they were super yummy!

1 1/2 Cup Butter

3 Cup Sugar

6 Sq. unsweetened chocolate

Beat together

Add:
6 eggs

1 Tbsp peppermint extract

1 1/2 cup flour

3/4 tsp. salt

Bake in ungreased cookie sheet at 350 degrees for 25-30 min.

Cool completely & freeze. Cover with foil and plastic wrap.

Frosting:
6 Tbsp butter

2-3 tsp. peppermint extract

6 tsp milk

2-3 drops green food color

3 cups powdered sugar

Spread on top of frozen brownies

Glaze:

6 1/2 oz dark chocolate candy bar (Hersheys)

1 cube butter

Melt together. Pour over frosting and tilt it and let it glaze over the top.

(When cut in 1" squares makes about 80-90 per pan)

Rollo Cookies

These cookies are so good and always a crowd pleaser! I hope you like them as much as my family does. :)

1 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

1 cp. peanut butter

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 bag of Rollo Candy

Cream together the first 6 ingredients. Add the remaining dry ingredients. Wrap dough around the Rollo candy and place on a cookie sheet. Bake at 350 for 10 minutes.

Slow Cooked Beef Stew

This is one of my favorite winter recipes and it couldn't be easier!

4-6 potatoes, peeled, and cut into 1 inch cubes
1/2 lb carrots, peeled and cut into 1 inch chunks
1 pkg stew meat (about 1 lb)
1 pkg. Onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 can (8 oz) tomato sauce
2-3 bay leaves
salt and pepper

In an oven proof pot or in a crock pot layer 1/2 of the stew meat, followed by half of the potatoes and carrots. Salt and Pepper each layer. Then repeat with the rest of the stew meat and potatoes and carrots. In a a small bowl combine the soups (cream of mushroom and cream of celery), and tomato sauce. On top of the meat and veggies add the bay leaves and sprinkle the dry soup mix evenly over the top. Then pour the soup/tomato mixture on top of that. Cover with a lid and bake in the oven on 275 for 4-6 hours or in the crock pot on high for 4-6 hours or until bubbly and the veggies and meat are tender. Enjoy! (sometimes I cut up celery in chunks as well and add that if I have it)