Chicken Tortilla Soup

It's getting chilly outside and that means it is time to start eating more soups and stews. I think it can be made in a regular pot but using a crock pot is so much easier, especially when I am working all day. It is so nice to come home to a meal, already prepared! This is an adapted recipe from one that my husband's mom made when he was younger. Even though it is a little different from a traditional Chicken Tortilla Soup, we still really like it.

1 lb chicken, cut into pieces
1 onion, chopped
1 green pepper, chopped
1 can (drained) black beans
2 cans "Mexican Style" diced tomatoes
1 can cream of chicken soup
1/2 can (drained) whole kernel corn
2 Tbsp lime juice
1/4 cup cilantro, chopped
1 1/2 tsp ground cumin
1/2 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1/8 tsp onion powder
1 tsp minced garlic

Stir together ingredients in a crock pot and cook on low for at least 6 hours. Serve with sour cream and tortilla chips.

Pumpkin cake with Cream cheese frosting

4 eggs
1 2/3 c. sugar
1 c. oil
2 c. pumpkin
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda

Beat eggs, sugar, oil and pumpkin until fluffy. Add dry ingredients and mix thoroughly. Pour into ungreased 9x13" pan. Bake at 350° for 25-30 minutes. Frost with cream cheese frosting.

Cream Cheese Frosting
4 oz. cream cheese
1 tsp. vanilla
1/2 c. butter
2 c. powdered sugar

Curry with stir-fried spices

I went to the library last week and found out that they have shelves and shelves full of cookbooks. So I borrowed one called The Great Curries of India. Here is the first one that we tried; it is a recipe from Dehli called Bhuna Gosht.

1/3 cup oil
2 bay leaves
1 black cardamom
2-in cinnamon stick
10 peppercorns
4 cloves
1 1/2 onions, very finely chopped
1 oz fresh ginger, peeled and pureed
2/3 oz garlic, finely chopped
1/4 oz green chiles, chopped
2 1/4 lb lamb (I used chicken)
salt
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
1 tsp garam masala powder
2 small tomatoes, pureed
1/3 cup plain yogurt
1 Tbps chopped cilantro leaves, to garnish

1. Heat the oil in a cooking pot with the bay leaves, cardamom and cinnamon stick. When the leaves begin to fry add the peppercorns and cloves. After a minute put in the onions and saute until lightly colored, about 15 minutes.

2. Add the ginger, garlic, green chiles, meat and 1 tsp salt and stir-fry over a low heat for 20 minutes. During this time stir every few seconds, scraping the spices off the bottom of the pot. Add 2 Tbsp water whenever it gets too dry.

3. Then add the turmeric, coriander, cayenne pepper and garam masala powders and stir continuously for 5 minutes, adding 2 tablespoons water. Add the pureed tomatoes and cook for 5 minutes, stirring frequently.

4. Add 4 cups water and simmer for 15 minutes. Whisk the yogurt and add to the pot. Cook over gentle heat until meat is tender. Sprinkle with chopped cilantro leaves.

Tortilla de Patata

My husband served a mission in Spain. He said that all of the ladies in Spain have their own Tortilla de Patata recipe that they claim is the best, but that they all taste pretty much the same. He made it for me just the other day. I'm not surprised that this dish is so popular in Spain - it is great.

2 Tbsp olive oil
2-3 small potatoes, peeled and cubed
6 eggs
1 tsp garlic, minced
salt to taste

Preheat oil in a small to medium skillet. Roast the garlic in olive oil. Add potatoes and saute until tender and golden brown. In a separate container whisk eggs, then add to pan along with salt. Cook mixture (without stirring) until bottom half is cooked then flip and cook second side.

Tropical Teriyaki Chicken

This is another Husband Invention. As I am posting the recipes from these last couple of weeks I am starting to feel a little guilty because I realize that he has been doing a large percentage of the cooking lately. I have been working a lot of nights...and days.... But don't worry, it won't always be this way. Anyway, here is the recipe.

1 lb chicken
1/2 lb bacon ends and pieces
Pineapple tidbits, approx 1/2 cup
1/2 onion, chopped
Yoshitas Teryaki sauce
Black pepper

Put it all in the pot together and cook it. Serve over rice.

Chicken and Dumplings

My husband had been talking about his mom's Chicken & Dumplings for a long time so we finally decided to call and get the recipe. I had never had this dish before but I knew it was very "American" so I was looking forward to making it. I wasn't feeling very well the day we had planned to make it so my sweetheart made it for me. And let me tell you I was very surprised to find out that chicken and dumplings is just chicken noodle soup with biscuits. Nevertheless it was great. Thank you to the love of my life for making me chicken soup when I feel sick and for all of the things that you do for me. This is the recipe as dictated by his mother, who has made it so many times that she doesn't need exact measurements.

Cut up and cook chicken breast in pot
Add chicken broth (canned or cubes) - 12 cups for a large family (we used less)
Add veggies - celery, carrots, potatoes, a few peas, etc.
Bring to a boil
Add egg noodles - just a handful
Mix in cornstarch mixed with cold water, just enough so that everything doesn't sink to the bottom.
Add black pepper
Cook uncovered for 10 minutes, then covered for 10 minutes. Don't overcook
Add dumplings (follow directions on Bisquick box)

French Fries

The other day my brother and sister in law came over and suggested that we make homemade french fries! Yummy. Chris used to make these all the time before we were married so he was pretty much the brains behind this snack.

Potatoes
Excessive amounts of oil
Seasoning salt

Clean potatoes and cut them into wedges or strips. Preheat oil in deep fryer (or in a pan). Fry potatoes until crispy. Sprinkle with seasoning salt. Enjoy.

Pizza Pockets

One of my family's traditions was that we always got to choose our birthday dinner. Which meant we had Pizza Pockets for pretty much every birthday. If someone chose something different, we were always disappointed. Now that I'm "all grown up" and get to choose my dinner every night we end up having these a lot more often than when I was a kid. My husband has even said that they are his new favorite. We always used to make these with Rhodes frozen rolls, but lately I have been using homemade pizza dough - which is cheaper and I think it tastes even better.

1 pkg. Rhodes frozen rolls
Spaghetti sauce
Mozzarella cheese
Pepperoni
Sausage

Thaw rolls. With rolling pin, roll our each individual roll into an oval shape. If you want bigger pockets, roll 2 rolls together. Put desired toppings in one half (no sauce). We always use pepperoni, sausage, and mozzarella cheese. Once we tried using other toppings and decided that the traditional way was a lot better. Fold dough over and pinch around sides and ends. Puncture top with a fork. Bake at 425 for 15-20 minutes. To eat, dip in spaghetti sauce and remember: no silverware allowed!