Chicken Enchilada Soup

 

One of my favorite meals at Chili’s is their chicken enchilada soup.

Now I must say, that I am not a huge soup fan. I guess living in

110 degree weather for so many years kills the appetite for

steaming bowls of soup, however, this is one I will

make the exception for. It was inspired by Chili’s on

one of those rare winter-like days in Phoenix.

 

Chicken Enchilada Soup

2 chicken breasts worth of cooked chicken with juices

(I can my own, you can use canned or boil fresh)

1 Can Rotel Tomato’s and peppers Original

1 can cream of chicken soup

1 can golden Mushroom soup

1 can corn with juices

1 can green chili’s

1 chopped Jalapeno

1 half onion chopped, and sautéed in butter

1 clove garlic finely chopped

1 tsp. Cumin

3 –5 shakes of dried Cilantro

*Optional garnish Shredded cheese, sour-cream, or

fried tortilla strips,

 

 

One thing I forgot to mention; this was also created during my

“Sandra Lee Semi-homemade obsession.” So I categorize this

as a “dump-soup,” the directions are just that…

dump ingredients  in a crock pot set it on low for 4 hours

or on high for two!

 

Very hearty, Very satisfying,

                         very Semi-homemade-esque!

Who is your favorite food-star?

Pin It

Peña-Colada Cake

 

When my mother-in-law told me of a cocoanut cake she came up with,

it instantly got my mind reeling  on how I could add to it and make a

no-sugar added version for my Birthday!

This cake is light, super moist and oh-so easy.

First you will need:

1 yellow cake mix or your favorite yellow cake recipe.

(I used the Pillsbury No-sugar added yellow cake mix)  

1 can of cocoanut milk

2 tbs. Splenda or 1/4th cup sugar

1 small box of vanilla pudding (I used sugar free)

3/4 –1 cup milk

1 small can of crushed pineapple

1/2 cup shredded cocoanut (toasted) 

1/2-1 container of Cool-whip 

 

Start with baking your cake according to directions.

Once it has cooled, poke holes in the cake with a small

instrument. (I use chop sticks)

 

Stir in sugar or Splenda with the cocoanut milk and spread evenly

over cake.

Place cake in refrigerator while you mix the pudding for the

next layer.

In a mixing bowl,  pour dry pudding, and pineapple with

the juice. Mix. Now add the milk a little at a time to

ensure normal pudding consistency. Allow pudding to set up;

then spread evenly over the cake.

Now spread a layer of cool whip evenly over the pudding layer.

and sprinkle the top with your toasted cocoanut.

For best results, allow the cake to set over night in the fridge.

 

This was so satisfying! My husband said that he could not

tell any difference between the sugar version and the

no sugar-added version. So give it a try even if

you do not “have to” have sugar-free. With the cool and moist

effect of the cocoanut milk, pudding, and Cool-whip it is a

perfect dessert for  for the hot days of summer ahead. 

 

I had a few more ideas that you could try with this same recipe:

Add sliced bananas to the pudding layer.

Use a large can of crushed pineapple and add 1/2 of it to the cake mix.

Pour some of the pineapple juice over the cake along with

the cocoanut milk.

 

Linked up with:

Pin It

Refried Beans

STOP BUYING CANNED REFRIED BEANS

Okay I will tone it down a bit, but seriously,

Hear me out… I have a list of reasons why… 

 

1. It is WAY cheaper to buy dried beans in bulk.

What not swayed by money? okay…

2. You can control the fat, salt and the preservatives

Not swayed by health? okay…

3.Refried Beans are ridiculously easy to make at home!

Not swayed by ease of work? Fine then do it for this reason:

4. The taste is supremely better than any brand in a can. 

Allow me to prove my point: 

 

First and foremost, regardless of the quality/brand of beans you must

sift through them. Pull out any beans that are extra dirty, or moldy looking.

Keep an eye out for small pebbles and other debris. Yep that is a corn

kernel in picture number two… I have no explanation… all I can say is, this is a

crucial step. Now, rinse with fresh water several times over.

 

Dried beans more than double in size and soak up a ton of water.

I fill my crock with 1/3 dried beans and the rest of the way with

water.  This will result in a full crock pot of beans .

Place the crock pot on high and let beans cook until tender.

Tip1: keep an eye on your beans and do not allow them to run low on water.

Also note: the older your beans are the longer they will take to

cook and the more water you will go through.

Tip2: do not add salt to your water, this causes more of the skins to peal,

which stick in your teeth later… eeew!

You will know when your beans are done, when you smash a single bean

and they smash with little resistance, the consistency is smooth

and there is no graininess to it’s texture.

It does take several hours for your beans to cook up. The time

varies depending on the age of your beans, your crockpot, and

how large the batch is that you are cooking.

Tip 3: if you plan on serving your beans the day of cooking be sure to start them

in the morning.

Tip 4: I strongly dislike the smell of beans as they cook. If you place a glass of vinegar

out on the counter near your beans it reduces the smell. (I do not know why this

works but it really does. … I know … Weird!)

My beans are cooked … NOW WHAT?

This is my favorite part, as I have developed a very easy and very

healthy way of mashing my beans with no added oil

and very little effort…… It’s quick,

it’s effortless it’s…..

….the MIXER method!

 That’s right I put my slightly cooled beans directly from the

crock pot to the mixer and tah-dah! Perfectly smashed beans!

At this point they are ready to store or re-heat in a skillet to eat.

If you are eating them right away, now is the time to season with salt.

 If they seem too thick or on the dry side simply add a little water

to them. If they are a little runny, allow them to cook longer

uncovered and the extra water will evaporate.

Tip 5: you do NOT have to “fry” your beans. Simply heat them up and

season with salt to your liking. No oil/lard needed. Which is way healthier!

If you are freezing some or all the beans, you can place them in your

favorite freezer-ware  or…

Tip 6: place your freshly mashed beans in freezer bags. Freezing the

beans in this flat way speeds up the thawing process.

Or,

  If you are like me and do not always remember to pull stuff from the freezer

before work, I simply slice the bag open and pop my “bean brick” in a skillet add

a little sprinkle of water and this flat package thaws and cooks up in no time!

(Keeping the convenience of the dreaded “canned beans.”)

 

So have I pled my case well?

Let me add just a couple more facts.

Myth: I have to soak my beans overnight before cooking.

Your beans will cook just fine without this old school step. I have not

tasted or noted ANY benefit to soaking.  

Myth: I have to add lard to the beans as they cook to make them soft.

This is a traditional way to make beans, and it does help make them

soft faster. However, your beans will be just as soft without the lard

with a little more time on the fire. Also, your heart and family will thank you later

for not adding this heart disease causing agent.  

Myth: I have to fry them with oil when I mash my beans.

You can still call them refried beans without actually frying them.

It is simply an unnecessary, unhealthy step. 

Myth: I need to add a lot of salt to make them taste good.

As I have stated in several of my posts, the way I keep the

salt content down in my cooking is by allowing the diner to

“salt to taste” which generally results in less salt in-take.

 

Try making your own tortillas to go with your beans by reading this!

 

Linked up with: Lil’Luna,

 

Pin It

Dollar Store gift basket

Chili- Cook Off Prize

My husband was assigned to spend no more than

ten dollars for a prize for the Hottest Chili at

our church chili cook-off. Well…

he asked for help and I jumped on it!

Nearly all  contents from the dollar store.

 

*buffalo wing flavored chips

* Red chili pepper flakes

*Jar of sliced Jalpenos

*Tapatio taco sauce

* Dried, whole red peppers

*Strike anywhere matches

*Red slotted spoon

*red and white dish cloth

all composed in a red bucket and

nestled in red and yellow tissue-flames!

To top it off, I made a paper crafted wheel

labeled of course : HOT!

All for $10.00

Never underestimate the power

of the dollar store!

Pin It

Memory Lane…Can I revive this?

In speaking with a new acquaintance and local photographer,

I found that something old and familiar is starting to sir within me.

I used to spend hours drawing and painting. I have not done such

artistic work since I was in high school. Why? well for a few reasons.

I found that many things I do such as cooking, home décor, crafts, sewing

and other housewife/mommy type activities stimulate similar feelings in

me as drawing and painting does. More so, I find that it is very

difficult to find the space and time to sit down and do such involved

projects.  This particular painting is my “one minute of fame”

it hung in many places throughout Arizona including the

airport. It is a combination of watercolor and Prisma color-pencil.

It was also the only painting I ever sold. I have often

regretted doing so. This picture simply does not give it justice.

The colors are much more vivid and her eyes were far less forgettable.

It was purchased by a local sculpture artist in downtown Phoenix.

I was extremely flattered by his interest and $250.00

seemed like thousands at the time.  I did not keep his information

and I have often wondered if he still has it and if it is on display.

I have dreamt of  finding it and buying it back.

 

With the raw grief I find myself facing currently, I feel a gentle push to

explore what used to be an escape from reality. My life

right now feels grey and lacks the color of hope, confidence,

and direction that I am accustomed. Maybe, just maybe

this dormant talent still resides within me. Maybe by

attempting to “awaken it” I will find the peace and

understanding I so hope is in store for me and my future.

Time will tell.

 

Pin It

Trulie-unique layered lemon pie

This one is my own idea and therefore trulie-unique!

…or at least I think/ hope so.

Trying to limit the carbs and white sugar in our home is no easy task.

So with this in mind I started brainstorming ideas for a dessert that would

satisfy my craving for sugar and not be bland and forgettable.

I thought of  lemon because it packs a powerful punch with little effort.

Here was what I came up with!

 

Ingredients:

*you will need 1 graham cracker piecrust

(I used a pre-made one this time – homemade is always better)

1st layer

1/2 package cream cheese softened

1 container light lemon yogurt

1/2 cup Splenda (white sugar or your choice of sugar substitute)

1/2 container of Coolwhip

2nd layer

(adapted from all recipes)

1/4 cup white sugar  (or 1/2 C. if not using sugar substitute too)

1/4 cup Splenda or sugar substitute of your choice

2 eggs

1/2  fresh lemon juice

1-2  lemons, zested

1/4 cup unsalted butter, melted

 

Directions:

1st layer:

In mixer, blend cream cheese, yogurt and sugar until smooth.

Fold in Coolwhip, and spread evenly into a graham-cracker crust

and place in the fridge.

2nd layer:

In a microwave-safe bowl, whisk together the sugar and eggs until smooth.

Stir in lemon juice, lemon zest and butter.

Cook in the microwave for one minute intervals, stirring after each minute

until the mixture is thick enough to coat the back of a metal spoon.

Remove from the microwave, and let cool to room temperature.

Now, spread evenly over the cream cheese layer.

Cover and place back in the fridge to chill.

( leave over-night for best results)

 

This pie is full of flavor and sweet enough to satisfy any craving.

All taste testers were pleased with the result and no one missed

the fully-loaded sugar version.

Pin It

Totally EASY tortilla’s! Who Knew?

Oh my gosh I am so excited!

I just got through making homemade tortillas and they are fab-u-lous!

Having grown up in Arizona, and having really good in-law chefs

that cook truly authentic Mexican food , I am a known tortilla snob!

I absolutely HATE those store brand waxy things they pawn off as

tortillas in the grocery store. If the tortilla is shiny, there is

something wrong with it! Okay off my box !

I used the following recipe from A Sweet Chef with a few

changes typed in blue

Homemade (Flour) Tortillas

Makes 14-16 large flour tortillas

1 1/2 cups all-purpose flour
1 cup bread flour
2 1/2 tsp. baking powder
1 1/4 tsp. kosher salt
1/2 cup lard (or vegetable shortening I used this! ) plus 1-2 tbsp., as needed
1 cup hot water

Directions

In a large mixing bowl, combine both types of flour, baking powder.

Drop 1/2 cup lard into flour mixture and, using a pastry cutter, or two butter knives,

cut lard until it crumbles and is evenly dispersed in the flour.

I added my salt to the hot water to dissolve first ( as seen in many other recipes)

Slowly add the hot water and stir together until mixture sticks to itself.

If not quite moist, add 1-2 more tbsp. lard, as needed. Knead,

in the mixing bowl, for 3-5 minutes or until dough forms a ball and becomes less sticky.

Cover bowl with tea towel and let rest for 1 hour.

Break the dough into 14-16 smaller pieces and roll the pieces into balls.

Cover balls of dough for an additional 30 minutes.

Preheat a large skillet over medium-high heat. Using a well-floured rolling pin,

roll one dough ball at a time into a thin, round tortilla.

Make sure the ball is rolled out to be very, very thin. Carefully place onto the hot skillet and

cook until bubbly and golden, about 30-40 seconds. Flip the tortilla over and continue

cooking until golden on the other side.Wrap the cooked tortilla in a clean tea towel until ready to eat.

Repeat with the remaining dough.

Serve immediately or, once completely cool, store in an air-tight bag or container.

To warm, wrap in damp paper towel and microwave for 20-30 seconds or wrap in foil and warm in oven.

Why have I not tried this before? Well, I have heard two things that discouraged me;

One: “they are really hard to shape”

Two: “they come out too thick”

While I can admit that it will take me a bit of practice to perfect the

shape of my tortillas, I had NO trouble getting them to the right thickness.

I was shocked at how easy and quick these came together. Now, I need to plan a weekend

where I make several dozen and freeze them to make good use of my time.

I found that they taste wonderful,  and are healthier with the use of vegetable shortening

and no preservatives. Not to mention they are a fraction of the cost when you

consider a dozen in the store is running about $3.50 a dozen! If

I did the math, I can bet that this dozen was less than a dollar!

Best of all, my Hubs was super impressed!

Pin It