Mexican Chicken Soup
From the Kitchen of Tiffani Hampton
It's actually a recipe from barefoot contessa that I change slightly.
2-4 chicken breast (cubes and cooked in olive oil, garlic salt, and pepper)....works with shredded chicken too
2 cups chopped yellow onions
1 cup chopped celery
2 cups chopped carrots
4 large garlic cloves chopped
2 1/2 quarts chicken stock (I use chicken bullion cubes and 2 1/2 quarts water)
1 (28oz) can crushed tomatoes (or you can crush your own. I've done it both ways)
2-4 jalapeño peppers, seeded and minced (I use Serrano peppers instead)
1 teaspoon ground cumin
1 teaspoon ground coriander seed (I have made it without this before and it tastes just as good)
Salt and pepper
Olive oil
1/4-1/2 cup chopped fresh cilantro (optional, but it is so good)
6-8 (6 inch) white corn tortillas (cut in half, then cut them crosswise into 1/2 inch strips)
For serving:
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips
Heat 3 tablespoons olive oil in stock pot and then add onions, carrots, and celery. Cook until soft- about 10 minutes. Add garlic and cook for another minute.
Add chicken stock, tomatoes with their purée, jalapenos, cumin, coriander, salt, pepper, and cilantro. Mix and then add tortilla strips. Bring soup to boil, lower heat and simmer for 25 minutes. Add chicken and season to taste.
Serve with avocado, cheese, sour cream, and crushed tortilla chips.
It is so good and makes a fair amount. It's great for having people over!
Friday, November 5, 2010
Grilled Peaches with Raspberry Yogurt and Almonds
Grilled Peaches with Raspberry Yogurt and Almonds
Cooking with Curtis Stone, Biggest Loser
Recently the Season 10 contestants had a cooking challenge with celebrity chef Curtis Stone and this grilled peach dessert got high marks!
Ingredients
½ cup fresh raspberries
1 cup nonfat Greek yogurt
2 peaches, pitted and halved
2 teaspoons agave nectar
¼ cup sliced and toasted almonds
Place the raspberries and the yogurt into a blender and blend until the mixture is smooth and the raspberries are completely broken apart.
Remove from the blender and refrigerate covered until serving.
Preheat a nonstick grill pan over medium high heat.
Rub the agave nectar over the peaches so they are completely coated.
Place the peaches skin side up onto the preheated grill pan and grill for 4 to 5 minutes or until the peaches have caramelized and are tender.
Remove the peaches from the grill pan to serving plates.
Spoon some of the raspberry yogurt over each peach and sprinkle with the toasted almonds and serve.
Serves 4
Per Serving: Calories 100; Total Fat g 3; Sat Fat g 0; Cholesterol mg 0; Sodium mg 20; Total Carb g 15;
Dietary Fiber g 2; Sugar g 11; Protein g 7
Cooking with Curtis Stone, Biggest Loser
Recently the Season 10 contestants had a cooking challenge with celebrity chef Curtis Stone and this grilled peach dessert got high marks!
Ingredients
½ cup fresh raspberries
1 cup nonfat Greek yogurt
2 peaches, pitted and halved
2 teaspoons agave nectar
¼ cup sliced and toasted almonds
Place the raspberries and the yogurt into a blender and blend until the mixture is smooth and the raspberries are completely broken apart.
Remove from the blender and refrigerate covered until serving.
Preheat a nonstick grill pan over medium high heat.
Rub the agave nectar over the peaches so they are completely coated.
Place the peaches skin side up onto the preheated grill pan and grill for 4 to 5 minutes or until the peaches have caramelized and are tender.
Remove the peaches from the grill pan to serving plates.
Spoon some of the raspberry yogurt over each peach and sprinkle with the toasted almonds and serve.
Serves 4
Per Serving: Calories 100; Total Fat g 3; Sat Fat g 0; Cholesterol mg 0; Sodium mg 20; Total Carb g 15;
Dietary Fiber g 2; Sugar g 11; Protein g 7
Monday, November 1, 2010
Pumpkin Doughnut Muffins
Pumpkin Doughnut Muffins
from Everyday Food, November 2010, Adapted by Kristin Sumption
Makes 12 regular or 36 mini muffins
For the Batter:
2/3 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk (regular milk, with a few good squeezes of lemon juice, let stand for 5 min.)
1 1/4 cups pure pumpkin puree ( I still can only find this at Whole Foods)
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups. Make batter. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes (15 minutes if using mini cups). Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
from Everyday Food, November 2010, Adapted by Kristin Sumption
Makes 12 regular or 36 mini muffins
For the Batter:
2/3 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk (regular milk, with a few good squeezes of lemon juice, let stand for 5 min.)
1 1/4 cups pure pumpkin puree ( I still can only find this at Whole Foods)
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups. Make batter. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes (15 minutes if using mini cups). Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Saturday, October 30, 2010
Pecan Cheese Ball
Pecan Cheese Ball
From: Souther Living Christmas Cookbook via Susan Reid
2 (8 oz) packages cream cheese...softened
1 (8 oz) can crushed pineapple, drained
1/4 cup chopped green bell pepper
2 TBSP finely chopped onion
2 tsp seasoned salt
2 cups Chopped pecans, toasted and divided
Combine first 5 ingredients; stir in one cup pecans. Cover and chill until firm.
Shape mixture into ball; roll in remaining 1 cup of pecans. Place cheese ball on a serving platter; serve with crackers and strips of bell pepper (red and green recommended). Cheese ball will be about 5 inches in diameter.
From: Souther Living Christmas Cookbook via Susan Reid
2 (8 oz) packages cream cheese...softened
1 (8 oz) can crushed pineapple, drained
1/4 cup chopped green bell pepper
2 TBSP finely chopped onion
2 tsp seasoned salt
2 cups Chopped pecans, toasted and divided
Combine first 5 ingredients; stir in one cup pecans. Cover and chill until firm.
Shape mixture into ball; roll in remaining 1 cup of pecans. Place cheese ball on a serving platter; serve with crackers and strips of bell pepper (red and green recommended). Cheese ball will be about 5 inches in diameter.
Wednesday, October 13, 2010
Fresh Cucumber Dip
Fresh Cucumber Dip
From the Kitchen of Margot
1 (8oz) cream cheese
1/2 cup mayo
1 TBSP lemon juice
2 Med. Cucumbers peeled, seeded and diced
4 green onion sliced
2 tsp fresh dill
3/4 tsp hot pepper sauce (I personally use more about 3 tsp extra)
1/4 tsp salt
Beat cream cheese, add mayo and lemon juice and beat until blended.
Stir in cucumbers, onions, dill, hot pepper sauce, and salt until well
mixed.
Cover and chill for 3 hours
Serve with crackers and veggies
From the Kitchen of Margot
1 (8oz) cream cheese
1/2 cup mayo
1 TBSP lemon juice
2 Med. Cucumbers peeled, seeded and diced
4 green onion sliced
2 tsp fresh dill
3/4 tsp hot pepper sauce (I personally use more about 3 tsp extra)
1/4 tsp salt
Beat cream cheese, add mayo and lemon juice and beat until blended.
Stir in cucumbers, onions, dill, hot pepper sauce, and salt until well
mixed.
Cover and chill for 3 hours
Serve with crackers and veggies
Friday, October 8, 2010
Breakfast Made Ahead of Time
One of my sweet friends, who has an awesome Blog called Feed My Monkeys, just posted this awesome recipe for making 18 "egg mc muffins" for the month and the tips on how to freeze them so that either you or your hubby could have breakfast ready in the morning for pretty much every work day of the month. She states that it costs about $10.00 to make all of these sandwiches. I don't know about you, but that is awesome that you can feed your hubby breakfast every work day for so little. Here is the link to Freezer Cooking: Egg Muffin Sandwiches.
I am going to hunt for a little egg frying pan and then attempt this and see how Alex likes it.
If you guys try it or have any other tips like this one for saving time and money for your family, please share.
I am going to hunt for a little egg frying pan and then attempt this and see how Alex likes it.
If you guys try it or have any other tips like this one for saving time and money for your family, please share.
Friday, October 1, 2010
Taco Soup
Taco Soup
From the Kitchen of Amy Young
Boil a half chicken, debone and shred meat and place in a huge pot
or brown 2lbs of ground beef or turkey
brown/saute 1 med chopped onion for 5 minutes
Add:
2 pkg taco seasoning
2 pkg ranch dressing mix
2 cans whole kernel corn drained
2 cans pinto beans (undrained)
2 cans kidney beans (undrained)
1 large can organic tomatoes diced (drained)
1 can rotel tomatoes (undrained) *my mother uses 2 cans
Several cups of water (use your best judgement)
Simmer for several hours on the stove. Season to taste.
Top your bowl with fresh cilantro and avocado!!
YUM
From the Kitchen of Amy Young
Boil a half chicken, debone and shred meat and place in a huge pot
or brown 2lbs of ground beef or turkey
brown/saute 1 med chopped onion for 5 minutes
Add:
2 pkg taco seasoning
2 pkg ranch dressing mix
2 cans whole kernel corn drained
2 cans pinto beans (undrained)
2 cans kidney beans (undrained)
1 large can organic tomatoes diced (drained)
1 can rotel tomatoes (undrained) *my mother uses 2 cans
Several cups of water (use your best judgement)
Simmer for several hours on the stove. Season to taste.
Top your bowl with fresh cilantro and avocado!!
YUM
Wednesday, September 22, 2010
Broccoli Cheddar Soup
Broccoli Cheddar Soup
From the Kitchen of Stephanie
Ingredients:
Two Boxes of Organic Chicken Broth (turns out to be about 8 cups of broth)
1 whole yellow onion (diced)
1 tsp Extra Virgin Olive Oil
2 Garlic Cloves (minced)
1 cup finely chopped green onions
1/2 Cup Butter (unsalted, 1 stick)
6 Red Potatoes (4 of them cubed, 2 of them diced...bite sized)
In total about 8-10 cups broccoli, chopped....you can leave 2 cups whole b/c it will be blended later
4-5 cups Medium Cheddar Cheese
1 cup water
7 TBSP flour
1 1/2 cups milk (I used 1% Organic Milk)
2 tsp Garlic Powder
Salt and Pepper to taste
1 tsp dill
Directions:
Saute onions and garlic until translucent in bottom of a stock pot with the EVOO. Add the 4 cubed red potatoes, the stick of butter and one box of chicken broth (4 cups). Cover and cook about 15-20 minutes....for the last 8 minutes add the 2 cups of whole broccoli florets and cover.
Once broccoli is steamed and fork tender, use hand blender (or food processor/blender) to blend the soup together. This will create a base to make your soup thick later on. Add some salt and pepper, dill, and 1 tsp of garlic powder.
Once blended add 2nd box of chicken broth, milk, and the green onions. Allow soup to come to a boil. Once boiling, add the 2 diced potatoes and 4 cups of broccoli. Bring back to a boil and then turn down heat until your soup is at a low simmer. In the meantime, dissolve flour into the water.
After about 15 minutes, turn the heat back up to medium and add water/flour mixture, 1 more tsp of garlic powder and more salt and pepper if you think it's needed.
Cook another 20-25 minutes (on medium low to low) until soup starts to get to a good thick consistency, stirring every 5 minutes or so to keep anything from sticking to the bottom. In the mean time shred your cheese.
Next, add about 2.5 cups of cheese and stir. Allow cheese to melt and add next two cups. Again, stir and allow to melt. Add the last 2-4 cups of chopped broccoli and allow to simmer until broccoli is fork tender (about ten minutes). Check one more time on the seasoning and add any extra salt, pepper, or garlic powder as desired.
Serve each portion with some of the cheese that is left over and croutons (if you have any). Enjoy!
From the Kitchen of Stephanie
Ingredients:
Two Boxes of Organic Chicken Broth (turns out to be about 8 cups of broth)
1 whole yellow onion (diced)
1 tsp Extra Virgin Olive Oil
2 Garlic Cloves (minced)
1 cup finely chopped green onions
1/2 Cup Butter (unsalted, 1 stick)
6 Red Potatoes (4 of them cubed, 2 of them diced...bite sized)
In total about 8-10 cups broccoli, chopped....you can leave 2 cups whole b/c it will be blended later
4-5 cups Medium Cheddar Cheese
1 cup water
7 TBSP flour
1 1/2 cups milk (I used 1% Organic Milk)
2 tsp Garlic Powder
Salt and Pepper to taste
1 tsp dill
Directions:
Saute onions and garlic until translucent in bottom of a stock pot with the EVOO. Add the 4 cubed red potatoes, the stick of butter and one box of chicken broth (4 cups). Cover and cook about 15-20 minutes....for the last 8 minutes add the 2 cups of whole broccoli florets and cover.
Once broccoli is steamed and fork tender, use hand blender (or food processor/blender) to blend the soup together. This will create a base to make your soup thick later on. Add some salt and pepper, dill, and 1 tsp of garlic powder.
Once blended add 2nd box of chicken broth, milk, and the green onions. Allow soup to come to a boil. Once boiling, add the 2 diced potatoes and 4 cups of broccoli. Bring back to a boil and then turn down heat until your soup is at a low simmer. In the meantime, dissolve flour into the water.
After about 15 minutes, turn the heat back up to medium and add water/flour mixture, 1 more tsp of garlic powder and more salt and pepper if you think it's needed.
Cook another 20-25 minutes (on medium low to low) until soup starts to get to a good thick consistency, stirring every 5 minutes or so to keep anything from sticking to the bottom. In the mean time shred your cheese.
Next, add about 2.5 cups of cheese and stir. Allow cheese to melt and add next two cups. Again, stir and allow to melt. Add the last 2-4 cups of chopped broccoli and allow to simmer until broccoli is fork tender (about ten minutes). Check one more time on the seasoning and add any extra salt, pepper, or garlic powder as desired.
Serve each portion with some of the cheese that is left over and croutons (if you have any). Enjoy!
Pumpkin Pancakes
Pumpkin Pancakes
From the Kitchen of Heather Thomas
1 1/3 cups buttermilk
3/4 cup pumpkin
4 eggs (seperated)
1/4 cup sugar
3/4 tsp vanilla extract
1/2 stick of butter (melted)
1 1/3 cups flour
1 3/4 tsp pumpkin pie spice
1 tsp baking soda
1tsp baking powder
1/4 tsp salt
On low speed mix egg yolks, milk, pumpkin,sugar, and vanilla. wisk in butter. wisk in dry ingredients. In seperate bowl beat egg whites. Fold egg whites into batter.
* I think the recipe is from a Bon Appetit magaine a few years ago if you wanted to try to look it up. They are delicious and sooo fluffy:) Hope you like them!
From the Kitchen of Heather Thomas
1 1/3 cups buttermilk
3/4 cup pumpkin
4 eggs (seperated)
1/4 cup sugar
3/4 tsp vanilla extract
1/2 stick of butter (melted)
1 1/3 cups flour
1 3/4 tsp pumpkin pie spice
1 tsp baking soda
1tsp baking powder
1/4 tsp salt
On low speed mix egg yolks, milk, pumpkin,sugar, and vanilla. wisk in butter. wisk in dry ingredients. In seperate bowl beat egg whites. Fold egg whites into batter.
* I think the recipe is from a Bon Appetit magaine a few years ago if you wanted to try to look it up. They are delicious and sooo fluffy:) Hope you like them!
Gingerbread Cake
Gingerbread Cake
From the kitchen of Amy Day
My FAVORITE fall recipe just hit me like a bolt of lightning. Look up a gingerbread cake recipe and make it according to directions, except replace the water with the juice from canned or jarred pears. At the bottom of a bundt pan (which will become the top when the cake is inverted), place a small amout of butter (too much will make the cake fall apart), sprinkle brown sugar and cinnamon, and line the entire top with a thin layer of canned/jarred pears. Pour in the gingerbread cake and bake. Serve with fresh whipped cream, not too sweet. It's amazing!!
From the kitchen of Amy Day
My FAVORITE fall recipe just hit me like a bolt of lightning. Look up a gingerbread cake recipe and make it according to directions, except replace the water with the juice from canned or jarred pears. At the bottom of a bundt pan (which will become the top when the cake is inverted), place a small amout of butter (too much will make the cake fall apart), sprinkle brown sugar and cinnamon, and line the entire top with a thin layer of canned/jarred pears. Pour in the gingerbread cake and bake. Serve with fresh whipped cream, not too sweet. It's amazing!!
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