Category: Recipes
Slow Cooker Chicken Tortilla Soup
April 27, 2010
I love this recipe from Allrecipes.com… you throw all of the ingredients in the slow cooker and just let it go to town. It’s perfect for a mexican fix when you need it (which for me is often!). Roswell said this was best thing I’ve made since we’ve been together. Yum! Hope you enjoy!
Ingredients
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Directions
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. [I prefer to garnish with shredded cheese, sour cream, avocado, cliantro, etc. Use whatever you like!]
Finished product:
Hoppy St. Patrick’s Day!
March 16, 2010
My boyfriend is always disappointed when he remembers that I don’t like beer. Regardless of his attempts to convert me, I just don’t like it. I’m much more of a cocktail, mixed drink kind of gal.
However, I may have to give beer a second look after reading the March issue of Real Simple. Featured in their monthly “simple list”, here are 6 beer cocktails for you to try out this St. Patrick’s Day:
Beer Shandy: Divide one 12-ounce bottle lager and 1/2 cup sparkling lemon soda between 2 glasses. Garnish with lemon slices.
Stout and Ice Cream Float: Divide one 12-ounce bottle stout between 2 glasses. To each, add 1/2 cup coffee ice cream.
Gingery Apple Beer: Divide one 12-ounce bottle lager, 1/2 cup apple cider, and 1/2 teaspoon grated fresh ginger between 2 glasses filled with ice.
Cherry Stout Fizz: Divide one 12-ounce bottle stout and 1/2 cup cherry cola between 2 glasses filled with ice.
Beer Bloody Mary: Divide one 12-ounce bottle lager and 1 cup tomato juice between 2 glasses filled with ice. To each, add 1/2 teaspoon prepared horseradish, 1/2 tablespoon fresh lime juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon Tabasco, and a pinch each of celery salt and black pepper.
Stout Royale: Divide one 12-ounce bottle stout, 1 cup sparkling wine, and 1 tablespoon creme de cassis (black currant liqueur) between 2 glasses.
[source: March 2010 issue of Real Simple]
French Toast Brunch
March 2, 2010
This weekend I held a brunch meeting for a planning committee for my sorority alumnae club‘s International Reunion Day. The meeting went every well – and I’m looking forward to the luncheon we’ve planned in April!
For brunch, I made a delicious French Toast Casserole from Taste of Home magazine. It’s always been my mom’s go to brunch dish and I think it will be mine as well! 
Enjoy the recipe below!
INGREDIENTS
1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt, optional
Topping:
2 tablespoons butter
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup, optional
DIRECTIONS:
Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Makes about 12 servings.
2 Comments
heather, i printed this recipe so i could make it for breakfast this weekend, and now all of the ladies i work with are excited to try it too!
I hope you enjoy it, Linda! It's quite delicious – even the next day!