Southwest Chicken Soup

This is a modification of this recipe found on food.com 

Ingredients:

1 whole chicken
1 Can rotel tomatoes
2 Cans black beans, drained (and rinsed if you want)
6ish cups chicken stock (reserved from cooking chicken)
Cilantro
Olive Oil
2 Garlic Cloves
1 Onion
1/2 tsp Chili Powder
1/2 tsp Cumin
1/8 tsp Cayenne Pepper
1 or 2 cans corn (optional - I didn't use this)
Cilantro
Salt (if you want - I didn't use any)

1. Boil chicken until skin and meat is falling off the bones.  Pull meat off the bones and tear/cut into bite sized pieces.
2. Reserve chicken broth and strain.
3. In pan, add olive oil and brown onion and garlic (recipe says to brown chicken - that might be good)
4.  Combine all ingredients and cook for 15-30 minutes

You can add shredded cheese, sour cream and tortilla chips to the top.

Make it quicker and easier - You could you chicken breasts or a rotisserie chicken and add some canned chicken broth.

Eye of the Round Roast - So Yummy

From All Recipes.com

Ingredients

• 1 (3 pound) beef eye of round roast
• salt and pepper to taste (I put salt, pepper, garlic powder and white pepper)

Directions

1. Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
3. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve. When I took the roast out of the oven I could pick it up with my bare hands.  I'm not sure if it is supposed to be that cool or not.  

The roast is still pink on the inside.  We sliced it up and put it on rolls with Mayo and Boars Head Horseradish sauce.  It was very tasty!

1.  

Joe's Italian's Tomato Basil Soup

This was on AL.com

Joe's Italian is a tasty little place in Alabaster/Pelham that we Bham girls to go sometimes.  It is so tasty and Joe and Mama are always there.

2 tablespoons butter
2 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced fresh garlic
4 cups ground tomatoes
1 cup chicken broth
1 teaspoon oregano
Salt and pepper, to taste
1/2 cup heavy cream or half & half
1/4 cup chopped fresh basil


1. Melt the butter with the oil over low heat in a heavy bottom pot.
2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring.
3. Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper.
4. Add basil. Stir in the cream or half & half, simmer for another 30 minutes.
5.Garnish with fresh basil before serving.

Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor

stir-fried chicken with chili and basil

This is a really delicious -- and really modifiable! -- recipe from Bill Granger, an awesome Aussie chef. I am copying the recipe exactly as it is in his book, Bill's Open Kitchen, but will add notes about changes I have made in the past in parentheses.

This takes less than 30 minutes to prepare; just have all the ingredients chopped up and ready to throw in the pan once you start cooking -- it's that quick.

Serves 2-3 depending on your appetite

• 4 garlic cloves
• 1 large red chili (or any type of hot chili -- I've used jalepenos but would steer away from chipotle or anything smoky-tasting.)
• 1/4 tsp sea salt
• 2 T vegetable oil
• 7 oz chicken breast, sliced on the diagonal (tofu works too)
• 10 oz green beans, cut into 1.5-inch lengths (I have used just about any other vegetable combo)
  
• 2 T fish sauce
• 1 T soy sauce
• 1 T sugar
• 2 large red chilis, cut lengthways, seeds removed, extra (ditto for the earlier chili; you can also omit these if you're scared of the heat!)
  
• 1/2 cup Asian basil leaves/regular basil leaves (have made without, but it's a nice touch)
  

Roughly chop the garlic and chili. Place in a mortar and pestle with the salt and pound into a paste. You can also just sprinkle the salt onto the chopped garlic/chili and continue to chop/smash with the side of the knife until it reaches a paste-like consistency.

Mix the sugar, soy sauce and fish sauce; set aside.

Place a wok or large nonstick frying pan on the stove on high heat; add oil. Once heated, add paste. Fry for about 15 seconds, or until lightly brown and fragrant. Add chicken and beans (or other veg -- sometimes I add a Tbsp or so of minced ginger, too). Cook, stirring, for about 5 minutes. Add the sauce and chili and stir-fry for 30 seconds longer. Remove from the heat and stir in the basil. Serve with steamed jasmine rice.

I just made this tonight but ate it up before taking pictures! So I have included a picture of Bill Granger. It looks like pretty much any other stir-fry, but tastes fresh and light.

Make sure to wash your hands thoroughly after chopping chilis -- I just rubbed my nose and it burrrns.

xo Trish

no bisquick chedder cheese biscuits

1 cup self rising flour *
1/2 cup chedder cheese
1/2 cup milk
2 Tablespoons mayo
*(if you don't have self rising add 1 1/2 tsp bakig powder and 1/2 tsp salt to cup then fill with regular flour)

Add cheese to flour, stir in milk and mayo until just combined. Fills 6 muffin cups. Fill your remaining with water.
Bake at 425 for 17 - 20 minutes



These were so tasty! Next time I'll add some garlic.

White Chicken Chili Delicioso

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 (4-6 ounce) can chopped green chile peppers
• 2 teaspoons ground cumin
• 1 tablespoon fresh cilantro
• 2 (14.5 ounce) cans chicken broth
• 3 cups chopped or pulled cooked chicken breast (~4 chicken breasts-I boil mine with 2 reduced sodium bullion cubes)
• 3 (15 ounce) UN-drained cans of white beans (puree ONE of the cans)
• (OPTIONAL) Monterey Jack cheese and/or sour cream (to top)

Directions

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, and 1/2 of the cilantro. Continue to cook and stir the mixture until tender, about 3 minutes.
2. Mix in the chicken broth, chicken, pureed beans and the remaining canned beans. Simmer 20-30 minutes, stirring occasionally.
3. Serve with cheese and sour cream and top with fresh cilantro

To add more spice, add 1 teaspoon cayenne pepper and 1 can (4oz) of diced jalapeno peppers

Yield 4 servings

Green Bean Casserole

This is my tasty green bean casserole which is usually a hit. It is basically your standard GBC but with a punch of cheese and mushrooms. This is the only GBC made at Thanksgiving and there is never any left. Of course, there are usually about 20 people at dinner so that is a factor too ;) This recipe is easily doubled for more people.

Ingredients

• 3 cans Green Beans Cut (drained)
• 1 can Cream of Mushroom Soup
• 1 can Cream of Chicken Soup
• 1 can Mushrooms (pieces and stems) (drained)
• 2 cups of Shredded Cheese
• 1 big can of French's Original Fried Onions
• Splash of Milk

Directions

Preheat oven to 350


Combine all ingredients into an oven safe bowl less a handfull or two of the cheese and fried onions (we will be layering these on the top after everything is mixed together)



Mix everything together and take the remaining cheese and make a thin layer on top of the casserole. Cover with fried onions.

Bake at 350 for about 30-40 minutes so that the top is golden brown.



Eat!!!

Hope you Enjoy!
Jennie