Famous Chicken Tortilla Soup

I got this recipe from a friend who bragged that it was from a famous restaurant in Houston.  Not being from Houston though, the restaurant name meant nothing to me and I have no memory of which one it is.  Lucky for me, the kids don't care one bit whether it's famous or not--this meal has been on our menu for more than a decade now and it's still one of my favorite stand-by meals for crazy nights. Not only is it flavorful and satisfying, but it's also one of the quickest meals out there.  When I use pre-cooked chicken and dried onions, I can whip up a batch of this in 8 minutes flat...ready to eat. Seriously. Even with sauteing the onions and using raw chicken, it's only a thirty to forty minute meal, most of it spent simmering. 

 Click here for printable recipe.

Posted by Lara.

The ingredients:

1 onion, chopped
2 Tbs. vegetable oil
4 cups chicken broth (or 4 cups of water + 4 chicken bouillon cubes)
1/4 tsp. garlic powder
1 tsp. cumin
1 Tbs. chili powder
1 bay leaf
1 can (15-ounces) black beans, drained
4 corn tortillas, torn in pieces
2 chicken breasts, cubed (I usually use a 12-ounce can of cooked chicken breast or 2 cups of leftover chicken chunks)
1 can (14-ounces) diced tomatoes (or you can use a can of diced tomatoes with green chilies if you like it spicier)
Desired garnishments: sour cream, shredded cheese, crushed tortilla chips.

Directions:  Saute chopped onion in hot oil over medium heat. Cook until soft, about 7-8 minutes. [If you're in a big hurry, you can just add some dried onions in with the rest of the ingredients]. 

Add broth, black beans, spices, tortillas, chicken, and tomatoes.

Heat until boiling. If you are using pre-cooked chicken then it's ready to serve immediately, otherwise simmer until chicken is cooked through.

Remove bay leaf and serve hot with sour cream, grated cheese, and corn tortilla chips.

Serves 5-6. 

Enjoy!

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Apple Fritters Recipe

Straight from Grandma Hepworth's kitchen...good old fashioned apple goodness! These are soft and light and have just the right amount of flavor. Our family eats up a plate of these in no time flat!

 Click here for printable recipe. 

The ingredients:

 

1 cup buttermilk
2 eggs, separated
1 teaspoon sugar
pinch of salt
1/4 tsp. nutmeg
2 tsp. cinnamon
2 cups flour (I used part whole wheat)
1 teaspoon baking powder
1-1/2 cups finely diced tart apples (about 2 medium)
Vegetable oil for frying

Mix flour, sugar, baking powder, salt, cinnamon, and nutmeg together.

 (because I used whole wheat flour, the batter is a little darker
than it would be if I had used all-purpose white flour)

Blend buttermilk and egg yolks with flour mixture. Beat  until well combined. Set aside.

Beat egg whites until stiff, then fold egg whites and chopped apple into buttermilk and flour mixture.

 (after the egg whites and apples are folded in)

Heat oil in heavy pan, then drop batter by tablespoonfuls into hot oil.

Cook until golden brown, then roll over with a fork and cook the other side until golden also.

 (My kids thought they looked a little like chicken nuggets before we glazed them)

Remove from pan and roll in sugar or drizzle with orange-butter glaze. Serve hot with fresh fruit.

Enjoy.

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Giveaway!

To welcome all of our new Foodie BlogRoll friends (and our old friends too), Recipe Shoebox is hosting our first ever giveaway. Please leave a comment for a chance to win one of two fabulous prizes:

$25 Visa Gift Card

$25 Gift Card to Regal Cinemas

Winners will be chosen at random from all comments. If you are a follower of Recipe Shoebox, you will automatically receive a second bonus chance to win! All entries must be received by Sunday, February 1st at 11:59pm.

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Hearty Spinach Salad

This recipe from Aunt Zina is the perfect accompaniment to any meal. It's bright, colorful, fun to look at, hearty, and delicious. What more could you ask of a salad? I sometimes serve it with bread as a standalone meal, when we're looking for something light, yet filling.

My mouth is watering just looking at this picture.

This is one of those recipes where you don't really need exact measurements, but I'll include them for a family size salad. You can easily adjust them for your own needs or preferences.

1 bag baby spinach
1/2 container cherry tomatoes
3 hard boiled eggs, chopped
1/4 lb. mushrooms, chopped
2 Tbs. Parmesan cheese
1 avocado, chopped
1 Tbs. toasted sesame seeds

Place spinach in bowl and garnish with remaining ingredients. Serve with your favorite creamy dressing.

Enjoy!

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Peanut Butter Bars Recipe

We got this recipe from AnnaLisa and quickly became hooked on it. We love the chocolate/peanut butter combination and we can't pass a month without either Glen or the kids requesting these as a treat at least once!

 Click here for PRINTABLE RECIPE (updated)

The ingredients:

BARS:
1 cup butter
2/3 cup peanut butter
2 eggs
1 cup sugar
1 cup brown sugar
1 tsp. vanilla
2 cups flour
2 cups oats
1 tsp. soda
1/2 tsp. salt
1/3 -1/2 cup peanut butter (for glaze layer)

FROSTING:
3 cups powdered sugar
1/4 cup cocoa
2-3 Tbs. milk
1 tsp. vanilla
1/4 cup butter, softened

Mix first six ingredients together, then add the remaining four and mix again. Spread in cookie sheet. Bake at 350° for 15-18 minutes (do not overcook). While peanut butter crust is baking mix the frosting ingredients until smooth and creamy.

Right after removing from the oven, dollop gobs of peanut butter over the top. After the peanut butter has softened a bit, spread it in a thin layer. Then add layer of frosting. Makes 24 bars.

Enjoy!

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Makeover Turkey Chimichangas

I was pleasantly surprised at how much more everyone enjoyed this new healthier version of this meal.  All that without beef or deep fat frying...I'll be making them again soon! 

Click here for printable recipe.  

The ingredients: 1 lb. ground turkey
1 small red onion, diced
1 can (4-ounces) green chilies
1 green or red pepper, diced
1 tsp. chili powder
1 cup salsa
1 cup cheddar cheese, shredded
10 medium sized tortillas
cooking spray (like Pam)
garnishments of your choice (sour cream, salsa, guacamole)

Directions: Preheat oven to 350°. Saute ground turkey, onion, and green pepper until turkey is cooked through. Drain and add salsa, chilies, and chili powder. Cook until heated through (about 3 minutes). Remove from heat and stir in cheese.

Assemble chimichangas by placing about 1/4 cup of filling in each tortilla, then tuck in the sides and roll. Place in lightly greased 9x13" pan, then spray each chimichanga with a light layer of Pam. Cook for 20 minutes. Then turn the oven to broil and allow the top to brown for one minute (watch very closely so they don't burn). Remove pan from oven, flip each chimichanga upside down and brown the other side under the broiler too.
Serve with the garnishments of your choice. We like sour cream, salsa, and guacamole.

Enjoy!

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Pumpkin Pancakes

We found this recipe on my friend Andrea's blog. Emma decided to make them one morning for our family and we thought they were a fun, healthy, yummy way to start the day!

The ingredients:
1 cup wheat flour
1 cup white flour
2 Tbs. brown sugar, packed
1 Tbs. baking powder
1-1/4 tsp. pumpkin pie spice (I used a mixture cinnamon, ginger, nutmeg)
1 tsp. salt
2 Tbs. ground flax (optional)
1-3/4 cups milk
½ cup pumpkin
1 egg
2 Tbs. oil

Mix wet and dry ingredients separately, then add wet to dry. Mix just until moistened. If batter is too thick, add more milk. Cook by ¼ cupfuls on griddle. Makes about 12 pancakes.

Enjoy!

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Easiest Chicken Enchiladas Ever

This is another one of those recipes that I can truly call my own. I started making these in our newly married days in Baltimore and all these years later Glen and I still prefer them over other enchilada recipes I've tried. My cousin Trish, an authentic enchilada maker, is probably laughing in derision right about now at this cheap and easy version that I dare call enchiladas...but, hey, I like cheap and easy so I'll risk the wrath of Trish and go ahead and share this long time favorite of ours! [I'll have to try taking a new picture next time I make these...this picture definitely does not do them justice)

The ingredients: 2 chicken breasts, cooked and shredded (I usually use a can of Costco chicken)
1 can refried beans
1 jar (or can) of enchilada sauce (29 oz)
2-1/2 cups shredded cheddar cheese
corn tortillas

Mix refried beans, chicken, 1 cup shredded cheese, and 3/4 cup enchilada sauce. Heat corn tortillas briefly in microwave to make them easier to roll. Place a stripe of filling down the center of each tortilla, then roll and place in casserole dish. When pan is full, pour remaining enchilada sauce evenly over the top of the rolled tortillas. Use a spoon to spread it evenly if needed. Sprinkle remaining cheese over the top. Bake at 350° for about 20 minutes or until heated through. Serve hot with corn bread. Serves 8.

Enjoy.

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Chocolate Chip Oatmeal Cake

We just found this in an old ward recipe book and decided to try it one night for our Sunday dessert. We all really enjoyed it and I felt like the oatmeal made it at least a little healthier than some desserts. :)

The ingredients:
1-3/4 cups hot water
1 cup oatmeal
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1-3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
3 Tbs. cocoa
2 cups chocolate chips

Pour hot water over oatmeal and let stand 10 to 15 minutes. Soften butter and add sugars. Mix and add eggs. Add flour, soda, salt, and cocoa. Mix and add oatmeal. By hand, mix in 1 cup of chocolate chips. Pour into greased 9x13" pan and top with remaining chocolate chips. Bake at 350° for 40 minutes or until done in center.

We liked it with a little bit of whipping cream and some Heath bar crumbled on top. Yum.Enjoy!

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Oreo Truffles

My roommate made these the other day and I pretty much fell in love with them:) They are so yummy and so easy to make.

1- 18 oz package Oreo cookies (mint Oreos are the best!)
1- 8 oz package cream cheese
1- 12 oz package semi-sweet chocolate chips

Crush the Oreos into small pieces (my roommate put them in the blender and they crushed really well). Then mix 3 cups of the crushed Oreos with the cream cheese (my roommate mixed them together in her Bosch or a Kitchenaid would work too). Form Oreo and cream cheese mixture into 1" balls.   Freeze formed balls for about 1-hour.  Melt the chocolate chips in the microwave and then dip the balls into the melted chocolate (as messy as it may be, your fingers will work best for dipping, although using two spoons will work too). Place the balls on a pan lined with wax paper. Sprinkle the remaining Oreo mixture (or other sprinkles) on top of the balls and place in the fridge to cool for about an hour. Then take out and Enjoy! Yields about 40- 1" truffles.

YUMMY!

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