Chicken Tortilla Soup

Saute for 5 min:
- 1 small onion, chopped
- 1 small can chopped green chilies
- 2 crucshed garlic cloves
- 2 Tbsp veg. oil

Then add:
- 1 can diced tomatoes
- 1 can beef broth
- 1 can chicken broth
- 1 1/2 cup tomato juice
- 1 tsp cumin
- 1/2-1 tsp chili powder
- 1 tsp salt (optional)
- 2 tsp Worcestershire sauce
- 4 boneless skinless chicken breast, chunked

Add last half hour:
- 1 pkg frozen white corn
- 1 can black beans

Bring to boil and simmer 1- 1 1/2 hours.

Toppings:
- shredded cheese
- sour cream
- chopped cilantro
- chopped green onions
- tortilla chips

White Chicken Chili

I love this recipe. Thank you Sarah for sharing it with me.

2 (13oz.) cans of chicken or 2-3 cooked chicken
1 can garbanzo beans
2 cans great northern beans
1 can creamed corn
1 can chicken broth
2 cans diced green chilies
1 med. onion, chopped or 1/4c. dried onion
1 tsp. garlic powder
2 Tbsp. dried cilantro
1 Tbsp. dried chives
1/2 tsp. black pepper
1 Tbsp. cumin
2 tsp. chicken bouillon

Drain and rinse all the beans. Mix all the ingredients together in a crock pot and let cook on low for 4-6 hours.

Chicken Noodle Stir-Fry

3 packages chicken flavored ramen noodles, discard season packet
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 Tbsp. vegetable oil
1 c. broccoli
1 c. cauliflower
1 c. sliced celery
1 c. coarsely chopped cabbage
2 medium carrots, thinly sliced
1 c. bean sprouts (I used home grown alfalfa sprouts)
1/2 c. teriyaki sauce
1 c. chicken broth
1/4 tsp. corn starch

In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. Meanwhile, cook the romen noodles according to package.
Drain noodles; add to the pan. Mix the chicken broth and the corn starch; add to pan with the teriyaki sauce.
Mix well. Serve immediately.

Southwest Stew

2 lbs. ground beef

1 1/2 c. diced onion

1 envelope taco seasoning

2 (15oz.) cans diced tomatoes w/ juice

2 (15oz.) cans pinto beans, rinsed and drained

1 (15oz.) can black beans, rinsed and drained

1 c. salsa

2/3 c. water

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. black pepper

salt to taste

In a skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15-20 minutes. Garnish with shredded cheddar cheese.

Tater- Tot Casserole

This is one of my family's favorites. We have it at least once a month and the leftovers are really good too. I make this in a large rectangle casserole dish, so that I get leftovers. You can cut the recipe in half if you don't want the leftovers.

2lbs. ground beef
taco seasoning (I don't measure
salt, to taste
pepper, to taste
2 cans cream of mushroom soup
1 can corn or any vegetable
tater-tots
shredded cheddar cheese

Press the ground beef into a large rectangle dish, evenly. Sprinkle on the taco seasoning, enough to somewhat cover the meat(I think the more the better) and the salt & pepper. Spread on the soup, evenly, over the meat. Sprinkle on the corn. Place the tater-tots on top of the corn in rows, to cover the whole thing. Then add a layer of shredded cheese (again, I think the more the better). Cook at 400 for 1 hour, or until the ground beef is done.

Everyday Food Storage Recipes » EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes

Everyday Food Storage Recipes » EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes: "EZ Wheat Bread recipe (I doubled this recipe in the video you watched)
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)"

Chicken Soft Tacos

I used a couple of different recipes to make these tacos. My family loved them so much that we had them 2 nights in a row and Jacob wants them again for his birthday dinner. The first night I made them using the Lime Chicken. The flavor was really good but we didn't like the chicken being in chunks, I will shred the chicken next time. The second night I used the Enchilada Chicken. My family seemed to like this better, maybe because it was shredded. Other than the chicken, the tacos were the same.

Lime Chicken

1 1/2 lb. chicken
1/8 c. red wine vinegar
1 lime, juiced
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano

Saute chicken, in medium saucepan over medium high heat for about 20 minutes. Shredded the chicken and return to pan (this is what I will change). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano. Simmer for 10 more minutes.


Enchilada Chicken

1 1/2 lb. chicken
1/2 -1 c. mild green enchilada sauce (I used 1 c. because I like more sauce)
1/4 c. brown sugar

Place chicken in slow cooker with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on low for about 5 hours. Remove from cooker and drain. Shred meat with forks and place back in the slow cooker. In another bowl mix the enchilada sauce and brown sugar until combined. Pour over the chicken, mix well. Keep cooker on low to keep the chicken warm.


Corn, Avocado, and Tomato Salad

2 Tbsp. olive oil
1 Tbsp. fresh lime juice (I used the juice from 1 lime)
1/4 c. shopped cilantro
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 c. fresh corn kernels (I used 2 ears)
1 1/2 c. diced avocado
1 pint cherry tomatoes, quartered
1/2 c. finely diced red onion (I did not use because I did not have it)

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix.
Serve at room temperature,


Tacos

I used white corn tortillas.
Heat the tortillas in a pan until warm.
Add the chicken then the corn, avocado, and tomato salad, top it off with shredded Monterey Jack cheese.
Enjoy

Beef its what's for dinner!

So you wanna make a roast for dinner...here are some helpful facts to make sure you get a yummy roast. First if you buy a roast with a bone it will cook faster because the bone will help transfer the heat. Second depending on the roast will depend on how you cook it. If your meat is tough you may consider braising it. To do so you need to get a large pot with a little oil in it. Heat up the oil, then take your meat and brown all sides(allowing outsides to caramelize and hold in juices better). Remove meat and add carrots, onion, etc. and saute. Put meat back into pot and fill with a liquid (usually a stock) half way up the meat. You can then simmer on the stove or put into the oven until meat is cooked and tender. It is important to cook slowly and lower heat so the liquid has time to breakdown the toughness. Otherwise if your meat is not tough and is a good quality cut you can just put it straight into the oven. Once meat is finished remove from heat and allow to rest for 15-20 min. before cooking, this allows juices to get pulled back into meat and distribute more evenly. The meat will also continue to cook about 5-10 more degrees while resting so you may want to pull it out a bit early, depending on how you want your meat cooked.

Gravy

Making gravy can be tricky, but if you know a few things it is much much easier to make. When making gravy from a juice of a meat all you need to do is a something to thicken it up and some seasonings. Just mix a little bit of flour with some warm water and then slowly pour into your pot of meat juices. Mixing the flour and warm water first will keep you from getting lumps in your gravy. Also if your gravy has a flour taste to it its ok, it does not mean you added too much and its ruined. Just keep your gravy on a very low simmer and it will cook the flour taste right out.

Garlic!

So one of my FaVoRIte things to add to food is GaRliC! I just LOVE it! An interesting thing I recently learned is that garlic can produce different flavors depending on the way it is prepared. When garlic comes into contact with air, you get a more bitter/sharp taste. If you are trying to avoid the bitter taste try not to incorporate  air, food processors do this. It is suggested the best tool to use is a mortar and pestle because it keeps it from getting air and the heat a processor would do. And as we are on the topic of garlic...keep all oil and garlic mixtures in the refrigerator because they can easily grow harmful bacteria. Also when mincing garlic add a little salt to keep it from sticking to your board and knife.

Food Fact

So I was talking to Stacy the other day and I told her that I was currently in four culinary classes. She asked me if I would send her an email every once in a while with helpful tips or facts. So I decided I might as well post them on this sight so everyone can hear them (unless you would prefer I don't)... anyway, sorry if they are common sense or pretty obvious it is nice to have a reminder or it might strike a question. Please feel free to ask questions too, it will help us all learn. Well then enough said lets get to the point.....

I am currently enrolled in Culinary Nutrition so I thought I would start there with giving you a fact.

*When purchasing whole wheat bread, be aware that titles are deceiving, even if a title had the words whole wheat it does not mean it is whole wheat. Also if a bread is brown in color, it does not mean it is whole wheat (molasses is added to white bread to appear whole wheat). So how do you tell... the list of ingredients is a useful tool. When ingredients are listed the are ordered by weight. Therefore the items at the beginning of the list have the highest quantity. This meaning you should see the words whole wheat flour as the first ingredient. 

My other class is Safety and Sanitation so here are a few fact from there.

*There first one I have to mention should be obvious, but most people just don't think about it. Plus it has to do with a food that most people make for large gatherings. Potato salad... it's just asking for bacteria to start growing and since I have been in this class I have heard too many stories of illnesses because of this food. Let me just say that when you make potato salad please please please cool ingredients before you mix things together. When you take warm potatoes and warm eggs and mix them with mayo and all the other good stuff. It makes the whole mixture warm. Most people than put it in the large bowl to cool in the fridge, but with all that warm food so close, it just became a nice warm place for bacteria to grow. It would take a long time for it all to cool properly in the large bowl, plus you are than just going to take it out and let it sit longer at the picnic. So just cool your ingredients and put them in a shallow dish so cooling is distributed evenly and thoroughly. 

Ok well I feel like this is really long so I will be back with more facts another time... and feel free to ask questions!

Banana Bars

1/2 cup butter, soften
2 cup sugar
3 eggs
1 1/2 cup mashed bananas (takes about 3-4 whole bananas)
1 tsp. vanilla
2 cup flour
1 tsp. baking soda

Mix it all together and pour on to a large cookie sheet. Bake at 350 degrees for 18-25 minutes, until golden brown on top. Let cool and cover with frosting (Vanilla, cream cheese frosting is the best).

Corn Casserole

1 can cream corn
1 can whole corn, drained
1 egg
8 oz. sour cream
1 stick of butter, melted
1 small box Jiffy corn bread mix
1 cup grated cheese

Mix it all together and place in baking dish. Cook at 35o degrees for 30-40 minutes.

Libby's Pumpkin Roll

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Peanut Butter Balls

1 cup peanut butter
1 cup honey
2 cups powder milk
1 1/2 cup corn flakes

Mix peanut butter, honey and milk together to form a very thick mixture. Roll into small balls about the size of a malnut. Then roll in crucshed corn flakes or powder sugar. Place on wax paper and refrigerate.

Chicken Noodle Soup

Noodles
3/4 cup flour
2 eggs

In a large bowl, beat eggs until frothy with an electric mixer. Slowly add flour and mix well with pastry hook. Knead with hands. roll out very thin on a floured cutting board and cut into 1/4 inch strips. Use immediately or dry and store in an airtight container.

Soup
6 cups water
2 Chicken breasts
3 chopped carrots
3 stalks celery chopped
1 small onion chopped
2 tsp. salt
3 tsp. chicken bouillon
Pinch of garlic salt
1 bay leave
Pinch of pepper

combine all soup ingredients in stockpot. Bring to a boil and reduce to a simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer chicken to a cutting board and cool slightly. Cut into bite size pieces. Return chicken and homemade noodles to soup and simmer 10 minutes. Serve with fresh, chopped parley spinkled on top (optional).

Coconut Chicken

6 pc. boneless skinless chicken
1/2 cup butter milk
2 cups Panko bread crumbs
1 cup coconut
1/4 tsp. salt
1/4 tsp pepper


Place Chicken and buttermilk in quart size freezer bag. Combine bread crumbs, coconut, salt and pepper in gallon freezer bag.
Let chicken thaw in buttermilk. Then dip chiken in bread crumb mixture, place in baking dish. Cook at 350 degrees for one hour. After cooking top with sweet and sour sauce as desired, or use for dipping.

You can skip freezing if desired.

Homemade Ice Cream

6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches or use other fruit (strawberries are great)
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt


In large bowl, mix together eggs and sugar until smooth; puree fruit in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Chex Muddy Buddies

1 cup peanut butter
1 stick margarine
12 oz. chocolate chips
12 oz. chex or crispix cereal
2 1/2 cups powder sugar
1 cup chopped pecans (opional)

Melt peanut butter, chocolate chips and margarine in a sauce pan. Place cereal and nuts in a very large bowl. Pour melted mixutre over cereal and mix well. Put cereal mix and powder sugar in large paper bag and shake well to coat cereal. Pour on to wax paer to let cool. Store in large plastic bags in the refrigerator.

Chicken Cream Cheese Crescents

1 block cream cheese
1/2 cube butter
4-6 chicken breasts cook and shredded
White rice
1 can cream of chicken
1c sour cream

Melt butter and cream cheese and then mix in chicken. Put mixture into crescent rolls and cook according to package. In a sauce pan boil sour cream and cream of chicken. When done place crescent on top of rice and pour sauce over it.

Another thing that was really yummy but there is no recipe is I took a chicken breast, butterfly cut it. Then I pounded it out and put mozzarella cheese and some basil, oregano, and salt and pepper. then I wrapped it up and hooked it with tooth picks. I then wrapped it in a slice of bacon and sprinkle garlic and parsley on it. I then baked it in the oven. It is really simple but tastes so good

Chicken Alfredo

3 chicken breasts
1 small onion
1 large garlic clove
1 pkg. Pasta

Sauce
1/2 c of chicken broth
1 tbs cornstarch
2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1 c whipping cream
1 c parmesan cheese

Cook chicken, chopped onion (as much as you want), and chopped garlic in a frying pan with a little oil. In a sauce man mix all sauce ingredients and bring to a boil. Pour sauce over pasta and add chicken, mix together.

Oriental Chicken Salad

Romaine lettuce
crispy chow mien noodles
slivered almonds
cut up chicken nuggets

Dressing
1 c light mayo
2 tbs red wine vinegar
1/3 c sugar

Chicken and Bacon Fried Rice

6 strips of bacon
3-5 chicken breast
3 eggs
chopped green onions
1/2 tsp of sugar
4 c cooked rice
3 tbs soy sauce

Cut chicken and bacon into small pieces and cook in frying pan, set aside. Cook eggs with a little milk scrambled style, set aside. Then cook carrots in a little oil when they start to get soft add onion. Once these are cooked in a wok or large frying pan put rice, soy sauce and sugar in and cook for a little bit. Then add in all other ingredients until thoroughly heated.

Pineapple Salsa Chicken

Salsa
1 Pineapple or 1 can of pineapple tidbits
1 red pepper
3 Green onions
1/2 c lime Juice
1/4 c honey
1-3 cloves garlic

Marinade
1/3 c lime juice
1/3 c olive oil
1 tsp salt 1/4 tsp pepper

6 chicken breasts

Marinade chicken in a Ziploc bag, I like to add more oil and lime juice to completely cover the chicken. Puree the salsa ingredients, I like to leave chunks to give it the texture of salsa. I also like to include some of the juice from the can of pineapple. Then grill the chicken, put it over rice with salsa on top.

Indian Fry Bread

2 cups flour
1 Tbls baking powder
1 Tbls powdered milk
1 1/2 Tbls honey
1 cup warm water

Mix Dry ingredients together
Mix honey and water, stir to disolve
Combine liquid and dry ingredients
Knead until a light dough consistency is achieved.
Let dough set, cover for 10-15 minutes.
Make dough balls, weighing 4 to 5 oz. each.
Roll dough balls into circular shape until about 1/4 inch thick
Pull and stretch until about the size of a small flour tortilla
Fry in hot oil until golden brown on each side. Turning with tongs.

Top with cooked meat, chili, lettuce, onions, tomatoes, cheese or salse
Or for dessert top with powder sugar, honey, cinnamon, sugar or fruit.

Fruit Dip

1 tub cool whip
1 packet of instant vanilla pudding
2 Tbs. Cream of coconut
Mix it all together

Root Beer Float Cake

1 package white cake mix
1 (12 ounce) can root beer
1/4 cup vegetable oil
3 eggs

Glaze
1/2cup confectioners' sugar
3 tablespoons root beer (or you can use root beer concentrate for a stronger root beer flavor)

1. Preheat oven to 350 degrees F. Grease and flour a 10-inch Bunt pan.
2. In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth. Pour into prepared pan. Bake for 35-40 minutes. Test for doneness. Cool for 15 minutes; then turn out onto rack to cool completely.
3. Meanwhile prepare the glaze. Mix the powdered sugar with the 3tablespoons of root beer until smooth. Poke holes with a skewer or wooden pick at 2-inch intervals and pour glaze over cake.Perfection when served with vanilla ice cream.

Chocolate Chip Cookies

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

This is a big recipe, I like to split it in half.

Chicken Enchilada Soup

1 tablespoon vegetable oil
1 lb. of chicken breast cooked and shredded
1/2 cup diced onion (or dried onions sprinkle around pot)
garlic salt (sprinkle around pot)
4 cups chicken broth
2 cups water
1 cup enchilada sauce or (less spice) 1 cup tomato sauce & 1/3 packet of enchilada powder
16 ounces Velveta cut in to small pieces
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup frozen corn
1 can kidney beans w/ juice
1 can ranch style beans w/ juice

Add all ingredients to the crock pot and cook for a couple of hours

Chicken Spaghetti

1 lb cooked shredded chicken
Velveta cheese (1 small block or half of a large block), cut in cubes
1 can cream of mushroom
1 can cream of chicken
1 can diced tomatoes
1 can chicken broth

Mix it all in a pot and cook over the stove until cheese is all melted
Stir often don't let the cheese burn
Serve over spaghetti noodles
This recipe make a big patch, can feed a lot or freeze extra.

Chicken Enchiladas

6-8 pieces of cooked chicken breast
6-8 flour tortillas
3 cups grated cheese
2 cans of cream of chicken soup
2 cups sour cream
1 (5oz.) can diced green chilies

Cook chicken, let it cool, then shred the chicken
Mix the soup, sour cream and chilies together in a medium bowl
Tear tortillas into medium size pieces
Cover the bottom of a 9x13 pan, over lap the pieces a little.
Cover tortillas with half of soup mixture
Next layer with half of the shredded chicken and half the cheese
Repeat the layer again. (You can make 3 layers if you want)
Bake at 375 for 30-40 minutes

Cranberry Chicken

4-6 pieces of boneless skinless chicken breast
1 small bottle of French or Catalina dressing
1 packet of dry onion soup mix
1 can jellied cranberry sauce

Place chicken in baking dish
Mix other ingredients together and pour over chicken
Bake at 350 degrees for 1 hour

Company Chicken

4-6 pieces of boneless skinless chicken breast
6-8 slices of Kraft American cheese
1 can cream of chicken
2 cups Pepperidge Farms cubed stuffing
1/2 stick of butter

Place chicken breasts in baking pan.
Cover with sliced American Cheese.
Mix 1 can of cream of chicken soup with 1/4 cup of water. Pour on top of chicken.
Cover with one layer of Pepperidge Farm cubed or crumbled stuffing.
Drizzle 1/2 stick of melted butter over the stuffing.
Bake at 325 degrees for one hour.
Serve over rice