Friday, February 11, 2011

Chicken Tortilla Soup

 Soak chicken in Olive Oil and 1/2 packet of taco seasoning and garlic powder....

 Chop and saute veggies in oil.....

 After Chicken is seasoned and soaked for 30 minutes, pan fry it... chop into pieces
 Add together all in pot, add in the corn meal paste....

 I topped mine with red onions, Avocado, Monterey Jack Cheese and sour cream.... mmm, sooo good!

Chicken Tortilla Soup
Adapted from the Pioneer Womans recipe and Jessica from Love From Texas

3 boneless, skinless chicken breasts

olive oil
1 packet taco seasoning
garlic powder
1 diced onion
1 diced green bell pepper
1/2 diced red bell pepper
1 tbsp minced garlic
1 can diced tomatoes, drained
32oz chicken broth
1/2 small can of tomato paste
4c hot water
1 can black beans, drained
1 can corn, drained
3 tbsp corn meal
salt to taste

pepper to taste

corn tortillas, cut in to strips (I used flour tortillas bc I forgot to get corn)

sour cream
diced avacado (a MUST)
diced red onion
shredded monterey jack cheese
cilantro ( I didn't add this, I don't like cilantro)

1. Cut chicken in to 1" pieces. Season with 1/2 packet of taco seasoning, a few tabblespoons of olive oil, and garlic powder. Let sit for at least 30 minutes. Pan fry chicken in large dutch oven/casserole until done. Remove from pot and set aside.

2. Heat 1-2tbsp of olive oil in pot with minced garlic. Add onion and bell peppers. After a few minutes, add the remaining taco seasoning. Stir and cook until sauted.

3. Add chicken, broth, water, tomatoes, tomato paste, beans, and corn. Bring to a boil and then let simmer for 45 minutes.

4. Mix corn meal with a little water to form a paste, add to soup and simmer for another 30 minutes. (PW's trick!) I added a tsp or two more salt here just for flavor.

5. Turn heat off and let sit 15-20 minutes. Ladle in to bowls and add tortilla strips. Let sit with tortillas for 5 minutes before serving. (I chose to keep my tortillas out and add them as we eat it.) Top as desired!

Yum, this was super delicious and makes a lot, we had lots of leftovers!

Monday, February 7, 2011

About that Bun...

 She's a girl! More pink for us!

We are thinking her name is Lilah.. Here she is...Looks like she has a beard and is an alien!

Juicy Pot Roast

I always like to add onions, carrots and potatoes to my pot roast, I think it's the best, but it is your choice, I'm sure it's good without it... actually I'm not sure of that, but if you are weird you could omit it all :)

                            JUICY Pot Roast

                                  2 boneless beef chuck roasts {2 1/2 lbs. each. I only used 1}
1 can cream of mushroom soup ( I only had Cream of Chicken)
1 pkg. ranch salad dressing mix
1 pkg. Italian salad dressing mix
1 pkg. brown gravy mix
1/2 cup water
2 tbsp Worcheshire sauce
In a large bowl, mix together soup, dressing mixes, gravy mix, and water until thoroughly blended & set aside.  Add chuck roasts to crock pot and pour the dressing/soup mix on top.  Set on low and cook for 7-8 hours.
Since we only used 1 chuck roast, I added 1 large onion {cut into big chunks} and baby carrots...if you don't like them mushy you can add them halfway through cook time..