Chicken Corn Chowder

Chicken Corn Chowder (with my notes ;-) )

5 slices bacon (I have used regular and turkey bacon)
12 oz boneless, skinless chicken breasts cut into bite size pieces
1/2 cup chopped onion
1/2 cup bell pepper (I omit since no one likes peppers except me :( )
1 garlic clove minced
4 cups chicken broth (I use slightly less since this recipe comes out runny)
1 1/2 cups frozen whole kernel corn
1 can (14.75 oz) of cream-style corn (I have made this recipe with and without this)
1/4 cup cornstarch
1 cup milk (I use 1%)
1/2 tsp. salt
1/2 tsp. fresh cracked pepper
1 1/2 cups shredded cheddar cheese (recipe calls to mix it into soup during last step, I use a lot less by putting some on top only as garnish)
Dried thyme to your likeness (usually 1/2 - 1 tsp.)

* A great addition are potatoes (I usually cube a few and par boil them before adding them to soup). Red potatoes with the skin on are our favorite.

1. Cook bacon in large pot over medium heat until browned and crispy; drain on paper towels and crumble when cool enough to handle. Reserve 2 tablespoons bacon drippings. (If you use turkey bacon, you may need to add olive oil before step 2.)
2. Saute chicken pieces, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup. (This is where I add thyme and potatoes.)
3. Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes or so. Add salt, pepper and cheese, stir until cheese is melted. (I omit cheese here and add on top with bacon in next step)
4. Ladle soup into bowls; sprinkle bacon pieces and cheese over individual servings

Tortilla Soup

This is my absolute favorite soup! Everyone I have made it for LOVES it! Enjoy:) Kristin


Servings Size= 4

3 tablespoons olive oil
1 1/2 seven-inch corn tortillas, cut into 1-inch squares
1 1/2 tablespoons minced fresh garlic
2 tablespoons minced white onions
1 1/2 teaspoons minced jalapeno peppers
1 lb white corn kernels
1 1/2 lbs plum tomatoes, chopped
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock
24 blue corn tortilla chips (optional garnish)
2 cups shredded cheddar cheese (optional garnish)
1/2 cup chopped fresh cilantro (optional garnish)

Directions:
Prep Time: 15 mins
Total Time: 30 mins
1 Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
2 transfer to an 8 quart pot.
3 Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. (You can also process in batches in a blender).
4 Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

Chipotle Basmati Rice

4 Tablespoons butter
Fresh Cilantro
2 cups basmati rice
3 cups water
Kosher salt (season to your taste)
3 limes

In a heavy saucepan, heat butter over low heat, stirring occasionally until melted. Add rice and lime juice, stirring together for one minute. Add water and salt and bring to a boil. Cook covered under low heat until rice is tender and water is absorbed. Fluff rice with fork and add chopped cilantro.

Mini Meatloaves

Sauce 1 -- 1 tsp garlic powder & 3/4 c. bbq sauce
Sauce 2 -- 1 tsp Italian seasoning & 3/4 c. spaghetti sauce
Sauce 3 -- 2 tsp chili powder & 3/4 c salsa

1 lb. extra-lean ground beef
1 cup water
1 (6 oz) pkg. Stove Top stuffing
3/4 c. shredded cheddar cheese

Heat oven to 375 degrees. Mix meat, stuffing mix and water. Press into 12 muffin pan cups sprayed with cooking spray. Make an indentation in center of each meatloaf with spoon. Fill with choice of sauce from above. Bake 30 minutes or until cooked through. Top with cheese and bake 5 more minutes until cheese is melted.

Super Easy Salsa Crock Pot Chicken

Toss fresh or frozen Chicken Breasts into your crock pot. The number of breasts depends on the size of your family. Cover with your favorite FRESH salsa. For those of you in AZ I would get a pint or two from Cantina Loredo. Pour salsa over the CK just until it's all covered. You don't want too much. Cook for several hours. When the CK will start to shred then you know you are just about ready. Start Shredding the CK in the pot while it's cooking. The salsa will mix into the CK creating super YUMMY shredded CK that you can use on Salads, Burritos, Tacos, Nachos, etc. This picture is when I started Shredding. I like mine really shredded.

Corn and Black bean Salsa

Can of whole kernel corn

Can of black beans

( both completely rinsed)

Package of cherry tomatoes- quartered

1/2 bushel Cilantro

1 Jalapeno

1/4 of a Red Onion

1 Lime

Cummin or Taco seasoning

1/4 cup Mayo

Salt

Mix all to taste. The first time I made this I tried to keep it as close as possible to the above. But found I needed more spice. I use more onion and more Jalapeno. But it's still not too spicy, my kids love this. It should have a very light taste to it. The mayo is only really needed as a binder. I wish I had more exact measurements. Add the mayo and seasonings last so you can really try to get the taste to what you want. In my opinion this is much better after it has chilled for at least a few hours. It can be used as a Salad topping so you don't need dressing, or with Chips, or to dress up burritos. I have found many yummy ways to enjoy it. But beware, it's very addicting. I always double the batch!

The second picture listed has the shredded CK from the next post. I love this mix b/c it eliminates the need for cheese or sour cream in tacos or burritos.

This recipe is from one of my closest friends, Emily. I am hoping she will join. She is great in the kitchen.