crockpot chicken enchilada soup

I found this recipe on pinterest, and was a little bit skeptical. It’s slightly adapted from a blog called Scattered Thoughts of a Crafty Mom. I used good quality chicken, and I really think that made it great! The enchilada sauce gives it a nice hint of lime flavor, and the little bit of cream cheese and rice makes it thick enough, but not too heavy. For a cold winter night when you don’t have time to do something fancier, this is a great go-to. J

Ingredients:

28-32 oz. low sodium chicken broth (plus about a cup of water)

16 oz. organic air chilled chicken breasts (about 2 large breasts)

2 cans mild green enchilada sauce

4 oz. can diced green chilies

2 T cumin

1.5 T chili powder

1 t onion powder

1 t garlic powder

1 t garlic salt

ground pepper to taste (I used about a half teaspoon)

1-2 c frozen corn, defrosted

1 block 1/3 reduced fat cream cheese, cut into cubes

¾ c instant brown rice

garnish: avocado, cilantro, shredded cheese, and tortilla chips

Directions:

Add broth, water, enchilada sauce, chilies, and spices to crockpot. Add chicken. Cook on low for 7 hours. Remove chicken and shred with 2 forks. Put chicken back in, along with corn, cream cheese, and instant rice. Cook about 30 more minutes.

Garnish with cilantro, shredded cheese, tortilla chips, and avocado.

Enjoy! 

light creamy mushroom soup

I think by now you know how much I love soup. 

I love mushrooms almost as much. 

I don't love really thick, overbearing soups though...

this one is perfect. 

Even the "carbs-loving" husband of mine asked me to make this again. 

Spring is almost here. 

Try this before it's too warm. 

Texas friends..it may already be too late for you. (turn on your AC and make it anyway)

I'll post a fish taco recipe soon to commemorate the beginning of spring. 

:) 

Ingredients: 

2 c mushrooms, roughly chopped 

(use a variety. i used half cremini, half baby bella)

1 T olive oil

3 cloves garlic, chopped

1 T butter

1 T fresh thyme (or 1 t dried)

2 bay leaves

1 t worcestershire 

1 c broth

1 T flour

sea salt

1 c fat free half & half

dash nutmeg

ground pepper

fresh parsley or thyme, for garnish

Directions: 

Heat oil in saucepan. Add butter and lightly sauté garlic on medium hear.

Add mushrooms, thyme, bay leaves, and worcestershire. 

Cook about 5 minutes.

Gradually add in broth, stir occasionally until boiling.

Reduce and simmer 10 minutes.

Add flour and stir until it thickens. 

Season with salt and nutmeg. 

Taste and adjust seasoning. Add "cream" and bring to simmer.

Turn off heat. Add pepper and stir. 

Garnish and enjoy :) 

Simple Chicken Tortilla Soup

Quick, easy, weeknight meal. 

Leftovers are great for lunch the next day. 

Ingredients: 

2 c cooked, shredded chicken

1 onion, chopped

2 cloves garlic, minced

4 zucchinis, chopped

1 small can rotel tomatoes, drained

1 11 oz. can shoe peg corn, drained

6 c chicken broth

2 t chili powder

2 t cumin

juice from 2 limes

s&p to taste

handful fresh cilantro

Directions: 

Drizzle bottom of soup pot with olive oil. 

Heat over medium-high heat. Add onion and zucchini and sauté until tender, about 3 minutes.

Add garlic, chili powder, cumin, salt and pepper. Stir until fragrant. 

Pour in broth, rotel, and corn. Bring to a boil.

Add shredded chicken, reduce heat to medium and simmer until chicken is heated through.

Add lime juice and fresh cilantro. Taste and adjust seasoning. 

garnish ideas: crushed tortilla chips, avocado, cilantro, shredded cheese 

enjoy :) 

Vegetarian Taco Soup

This is a tiny bit adapted from my friend Melissa's taco soup recipe. 

She is by far the best vegetarian cook that I know.

 I love love love picking her brain for recipes. Thanks, friend!

p.s. I'm making it for small group this week...miss you guys so much! 

Ingredients:

1/2 lb. morning star ground beef substitute

1 onion, chopped

1/4 jalapeño, finely chopped

1 tomato, chopped

1 can pinto beans, drained and rinsed (15 oz)

1 can dark red kidney beans, drained and rinsed (16 oz)

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

1 can shoe peg corn, drained and rinsed (11 oz)

1 can rotel diced tomatoes (10 oz)

1 small packet hidden valley ranch style dressing

1 low sodium/organic package taco seasoning

4 cans water

Directions: 

Brown together first 3 ingredients. 

Add all other ingredients.

Bring to a boil, reduce heat to simmer, simmer about 1 hour.

garnish options: cilantro, chips, cheese, tomatoes, avocado

enjoy :) 

Crockpot Tomato Basil Parmesan Soup

Growing up, my mom never cooked in a crockpot. Ever. 

Mom, do you own a crockpot??

I've been told many times that "the apple doesn't fall far from the tree" 

when it comes to being like my mama. 

 Because of a busier work schedule this year, I've veered from "the tree" 

and started resorting to my crockpot. a lot! 

Life saver!
(thank you, Tom & Camille for my wonderful crockpot!)

In the original directions, this soup has a lot of fuss and hoop-la and 

stuff you're supposed to do before adding it to the crockpot. 

To me, that defeats the purpose of using a crockpot.
It's already hard enough to crawl

 into the back of my cabinet to lug the thing out....

So I decided to just dump all the ingredients in at once and voila.
Delicious. 

Ingredients: 
3 cans diced tomatoes, with juice (low sodium if possible)
1 can tomato sauce
1 cup diced celery
1 cup chopped carrots
1 cup chopped onion

1 T dried oregano
1 T chili powder
1/2 t cayenne pepper
4 c broth
1 bay leaf
1 c shredded parmesan cheese
2 T butter, optional
2 c skim milk (or fat free half and half)
1/2 cup fresh basil
1 t salt
1 t pepper

Directions: 
Add all ingredients to the crockpot
EXCEPT the fresh basil and 1/4 cup parmesan cheese.

Cook on low for 5-7 hours.

Add basil and reserved parmesan for last 30 minutes of cooking time.


enjoy :)

Spicy Black Bean Soup

Soup season is in full force around here and it makes me oh so happy.

This is a new favorite of mine. I found it on Pinterest and it's originally from the gorgeous The Novice Chef blog. ( http://www.thenovicechefblog.com/)

It’s filling, it’s healthy, and it warms the insides on a chilly night.

Eat outside by a fire with friends and a glass of wine for additional happiness :)



(borrowed the Novice Chef's lovely picture)

Ingredients:

3 tablespoons olive oil
2 large white onions, chopped
4 large jalapenos, minced
1 large shallot, minced
5 garlic cloves, minced
2 1/2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons white (or black) pepper
2 teaspoons dried oregano
6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
6 cups water, plus 3 tablespoons Better Than Bouillon Vegetarian No Chicken Base

*I also add about a half cup of orange juice (thanks for the suggestion, Mom!)

Directions: 

In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.

Add spices and mix until well combined. Cook for 3 minutes more.

Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.

Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.

Serve with avocado, fresh orange slices, and cilantro or a dollop of sour cream and chives.  

Happy Fall, Y’all! 

Enjoy.



kale is the new spinach

According to Mitch on Modern Family, "kale is the new spinach". That show cracks me up! It does seem like kale has taken its spot as the new "hip vegetable". Well, "hip" or not..it tastes great..and is super healthy. Kale chips. Kale salad. Steamed kale. Kale in soup. Yes, kale in soup. So I got a little over zealous with the whole turning off the heat thing and the making margs thing. I've had to scrape ice off my car a couple more times (hopefully we're finished with that!)...and our heat is back on. (my winter boots are staying in the closet though).  And I made soup again. I'm not complaning. I absolutely love soup.

This soup was so good. A new favorite of mine actually. We are substitutes in a CSA here...a local organic produce co-op... and I get giddy every time I hear that there's a sub spot open. I had lots of white potatoes, which I usually am not sure what to do with, kale, and more from the co-op so this soup was perfect.

Kale, Potato, and White Bean Soup

adapted from allrecipes.com

Ingredients:
2 T olive oil
1 yellow onion, finely chopped
3-5 cloves garlic, minced
1 bunch kale, stems and rib removed and leaves chopped
6 cups water
1 15 oz. can diced tomatoes
1 can petite diced tomatoes with herbs
about 5 white potatoes, peeled and cubed
2 15 oz. cans cannellini beans, rinsed and drained
4 carrots, peeled and sliced thin
2.5 T Italian seasoning
2 T dried parsley
s & p to taste

What to do:
Get vegetables ready...washed, chopped, etc. Rinse and drain beans. Open canned tomatoes.
Heat olive oil in a large soup pot. Cook onion and garlic until soft, 3-5 minutes. Stir in kale and cook until wilted, about 2 minutes. Stir in water, tomatoes, potatoes, carrots, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25-30 minutes or until potatoes are cooked through. Season with s & p to taste.

Enjoy!

p.s. I'm about to go get my sister from the airport!!
p.p.s. I think my cold is almost gone!
p.p.p.s. I get another box of goods from the co-op tomorrow. I'll post pictures. It really is so fun!

happy weekend everyone. :)

vegetarian chili

This recipe says that it makes 6 servings, but I think it made more like 12. We ate chili for lunch and dinner for several days. Next time, I'll half the recipe probably. It was very easy and good!! Enjoy :)

what you need:
1 (12 oz.) package frozen burger-style crumbles (I used Morning Star brand)
2 (15 oz.) cans black beans, rinsed and drained
2 (15 oz.) cans dark red kidney beans
1 (15 oz.) can light red kidney beans
1 (29 oz.) can diced tomatoes
1 (12 fl. oz.) can tomato juice
2 onions, chopped
3 T chili powder
1.5 T ground cumin
1 T garlic powder
2 bay leaves
salt and pepper to taste

what to do: 
In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

Top with crumbled tortilla chips and a dash of cheese. Mmm!

black bean soup & drop biscuits

The other night my mom asked me what I was planning to make for dinner. She thought my idea, black bean soup, sounded fantastic too so she made it the same night. I guess I shouldn't be too hard on myself  considering that: 1. my mom is the best cook I know (no, seriously!) and 2. she's been cooking for quite a bit longer than I have, but all that to say...her soup turned out much better! I'm going to share her recipe instead of mine :)  (they were almost the same, but I like that hers called for more black beans, half of them pureed, and less rotel) Hope you enjoy!

Ingredients (for soup):
1 onion, chopped
3 cloves garlic, chopped
1 T olive oil
5 carrots, peeled and sliced
1/3 cup chopped celery (optional)
4 ears corn, kernels removed
1 orange, juiced
2 26 oz. cans black beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can mild rotel tomatoes
1 vegetable bouillon cube
water
salt, pepper, cayenne pepper, cumin

Directions (for soup):
Heat olive oil in large pot. Add onion and saute till beginning to soften. Add garlic, carrots and corn (and celery). Stir in tomatoes and orange juice. Process one 26 oz. can black beans in food processor with a little water, pulsing till chopped but not too mushy. Add all beans, vegetable bouillon, water to desired consistency and season. Cook till carrots are slightly done and soup is very hot.
*Serve garnished with mandarin orange segments, avocado slices and greek yogurt or sour cream.

I made these drop biscuits (from Cooks Illustrated) to go with our soup! They were delicious, if I do say so myself :)  

Ingredients (for biscuits):
2 c all-purpose flour
2 t baking powder
1/2 t baking soda
1 t sugar
3/4 t table salt
1 c  cold buttermilk (I used non-fat)
8 T unsalted butter, melted and cooled slightly, plus 2 T butter for brushing biscuits

Directions (for biscuits):
Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 Tablespoons melted butter in medium bowl, sitrring until butter forms small clumps.
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4 cup dry measure, scoop level amounts of batter and drop onto parchment-lined rimmed baking sheet. Makes 12 biscuits.
Bake until tops are golden brown and crisp, 12 to 14 minutes. Brush biscuit tops with remaining 2 T of melted butter. Sprinkle with sea salt.

Curried Pumpkin Mushroom Soup

One of my favorite things about cold weather is soup. I really love a good cup of soup!

My husband, on the other hand, doesn't get quite as much joy from a cup of soup for dinner as I do.

What does he mean "soup's not a real meal?" :)

Even he loves this one...

(I'm back to revise this post a year later. I made this soup this weekend for a little "fall party".  It was a  big hit and it's just so easy. I made a few tiny changes.)

Ingredients:

 1/2 pound mushrooms, thinly sliced

1/2 c chopped onion

2 T flour
2 T butter

 3 c organic low sodium vegetable or chicken broth
1 (15 oz.) can pumpkin

2 T honey or agave nectar

1/4 t ground nutmeg
1/2 t curry powder

1/2 t salt

 1 12 oz. can fat free evaporated milk (OR 1 pint half-and-half (fat free organic))
black pepper to taste
cayenne pepper to taste

Directions:

Melt the butter in a stockpot over medium heat; add the mushrooms and onions, and saute for 10 minutes. Stir in flour and curry; add broth and stir for 1 minute.

Add the pumpkin, honey or agave and seasonings, and mix well. Stir over medium-high heat until the soup comes to a simmer. Reduce heat and continue to simmer for 10 minutes, stirring occasionally.

Add the half-and-half and heat through without boiling. Serve immediately.

Top with chives or toasted pumpkin seeds and serve with warm, toasty bread.

It's like Fall in a cup!