Pasta with Creamy Bacon and Pea Sauce

Here’s what you’ll need:
- 1 pound small shaped pasta
- 1 to 2 tbsp olive oil
- 1 to 2 tbsp butter
- 10 slices bacon or pancetta, cut into short, thin slices
- 2 cups frozen peas
- 2 heaping tbsp creme fraiche
-- salt and pepper
- juice of 1 lemon
- 6 oz. Parmesan cheese
- Fried (no oil just heat in frying pan) or boiled (10 min) sausage on the side

Instructions:
This is another recipe with a really simple sauce, so before you start any really cooking you want to bring a large pot of salted water to a boil and drop your pasta. Make sure to reserve a cup or so of the cooking water.

In a large, high-sided pan, melt the butter and olive oil together over medium heat. Toss the pancetta into the pan with some pepper and cook until crispy and golden brown, about five minutes. Add the peas to the pan, stirring to combine. Give the peas a minute or two to defrost, then add the creme friache. Stir until the creme friache has coated everything nicely. Season with salt and pepper.

Drain the pasta and add it directly to the sauce pan. Pour the lemon juice over the pasta and stir everything to combine well, making sure the sauce coats each piece of pasta nicely. Finally, mix in the Parmesan cheese. Add some of the cooking liquid to thin out the sauce if desired (this is based totally on personal preference).

 

This is really a great recipe — something different, yet familiar. The combination of the creme friache and Parmesan made for an extra creamy sauce that wasn’t too heavy. This is a great creamy pasta dish for those who fine traditional cream sauces too heavy, and a great dish for spring and summer months. It goes great with fried or boiled sausage.

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
Penne pasta

Optional toppings
Avocado
Black Olives
Tomatoes
Sour Cream
Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.
Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.
Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through.
Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Honey Sauced Chicken

3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Cut Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice.

To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.




- Posted using BlogPress from my iPad

Swiss Cheese Chicken

4-5 chicken breasts
4-5 slices Swiss cheese
1 can cream of chicken soup
1 can chicken broth
1 box stuffing mix
1/2 cup butter, melted

Arrange chicken breasts in a shallow baking dish and place one slice of cheese over each piece.  In a separate bowl, melt butter and add to stuffing mix.  Spoon cooked stuffing over the chicken.  Stir can of soup and broth together and pour over the stuffing.  Bake uncovered at 350 degrees for 1 hour, or until done.

Pork Tacos with Chili Verde

Recipe from Our Best Bites

2-3 Tbsp EVOO
2 lbs pork sirloin roast, rinsed, and cut into cubes
21/2 tsp kosher salt divided
1/2 tsp pepper divided
1 onion
5-6 cloves of garlic
11/2 lbs tomatillos, husked and halved
1 green pepper
1-2 jalapenos
1/2 bunch cilantro
4 cups chicken broth
1 1/2 tsp cumin
2 tbsp sugar

In Large saucepan or stockpot, heat EVOO over med. heat Add pork cubes and season with half salt and pepper. Add onion and garlic. Cook, stirring frequently, until everything is tender.

While onions are sauteing, combine tomatillos, green peppers, jalapenos, and cilantro in blender. Process until smooth. (DONE)

Pour tomatillo mixture over pork and add broth, salt, pepper, cumin, and sugar. Simmer for 30 min to 1 hour, depending on the consistency you want.

CROCK POT INSTRUCTIONS
Combine pork, onions, garlic, tomatillo mixture, and chicken broth in slow cooker and cook on low all day until desired consistency is reached.

Chicken with Mango and Ginger

Ingredients

• 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
• 8 chicken cutlets (about 1 3/4 pounds total)
• 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
• 1/3 cup fresh cilantro leaves
• 1 medium jalapeno, thinly sliced
• Coarse salt and ground pepper
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• Lime wedges, for serving

Directions

1. Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
2. Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

Pork Kabobs with Orange and Thyme / Cilantro Garlic Rice

Ingredients

• 1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest
• 5 garlic cloves
• 2 tablespoons coarsely chopped fresh thyme
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch pieces

Directions

1.     Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature.

2.     Heat a grill or grill pan until medium-hot. Thread 5 or 6 pieces of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes.

Chicken, Ham, and Cheese Roll-Ups

Ingredients

8 thin chicken cutlets (about 1 1/2 pounds total)

Coarse salt and ground pepper

2 tablespoons honey mustard

4 slices deli ham (about 4 ounces total), halved lengthwise

12 thin slices Swiss cheese (about 4 ounces total), halved lengthwise into 24 strips

1 package (10 ounces) frozen peas

1 tablespoon butter

3/4 cup couscous

Directions

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface,

and season with salt and pepper.

2. Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place,

seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and

chicken is opaque throughout, 6 to 10 minutes.

3. Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover

and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.

Beef and Broccoli

Directions:

Pre-cook broccoli about 1/2 way

Steak is marinated already.. add to a hot pan w/ a little cooking oil.

Cook steak 2 minutes.

add container of sauce

add broccoli, cook another 2-3 mintues.

add container of cornstarch/water

lower heat and sauce will thicken.

Serve over rice :)

Crunch Chicken Tenders / Mac n Cheese

CHICKEN

batter (done)

1 cup buttermilk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 pounds of chicken strips
2 cups breadcrumbs
Olive oil, for drizzling

dressing (done)

1/3 cup buttermilk
3 tablespoons 2% Greek yogurt
1 tablespoons chives, minced
1/4 teaspoon kosher salt

Directions

1. Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.

2. Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing.

3. Serve chicken with dressing.

MAC N CHEESE

Ingredients

Salt
1 pound pasta
3 cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Freshly ground black pepper
Pinch of cayenne pepper
1/2 teaspoon Dijon, or yellow mustard
2 1/2 cups grated sharp cheddar cheese (about 10 ounces), plus 4 tablespoons for topping
 
Directions
 
1. Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl.

2. Heat milk in a medium saucepan over medium heat until hot. Melt butter in a deep skillet over medium heat. When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes.

3. Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne, mustard, and cheese; stir until melted.

4. Stir cheese sauce into the pasta, and serve immediately.

Green Beans and Pork (New Recipe)

Ingredients
1.5 lbs boneless pork loin
Fresh Beans
1 ½ tbsp stir fry or peanut oil
½ tsp garlic salt
½ tsp powdered ginger
1 ½ tbsp soy sauce
¾ cup of chicken broth
1 tsp cornstarch

1. Remove all the fat from the pork and cut it into thin strips. Sprinkle the pork strips with ¼ teaspoon of garlic salt and ¼ teaspoon of powdered ginger. (Done)
2. In a large wok or non stick pot, heat the oil on high. Add the pork and cook until brown. The key is to get most of it brown without overcooking it. If you find that the meat has quite a bit of water in it, drain it in between flipping, and add just a teaspoon more of oil.
3. Once the meat is cooked set it aside and stir fry the beans on high for about 8 minutes. They should have a few brown spots on the skin, yet still be green and crisp. Return the meat to the pan.
4. Stir fry for about 1 minute and add the chicken broth.
5. Mix the cornstarch and soy with a little water just so that it dissolves. Add this mixture to the pan and stir until it thickens.
6. Serve with white rice.

Taco Chicken (From our Best Bites)

1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
Grill about 7 minutes per side. Remove from heat and allow to stand a few minutes so it doesn’t lose its juiciness

Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce

In this recipe, half the marinade is used to flavor the meat and vegetables. The other half is whisked with peanut butter to create a tasty dipping sauce.
Ingredients

• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1 teaspoon peeled and grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon lemon pepper
• 1 pound fresh asparagus, rinsed and snapped
• 2 pound pork tenderloin
• 1/2 cup peanut butter (smooth or crunchy)

Instructions

1. Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container. DONE

2. Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.

3. Add the peanut butter to the reserved marinade and whisk the mixture until smooth. DONE

4. Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145º in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150º). Meanwhile, grill the asparagus spears for 2 minutes per side.

5. Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.

CARMALIZED BAKED CHICKEN

CHICKEN

Ingredients

3 pounds chicken wings

2 tablespoons olive oil

1/2 cup soy sauce

2 tablespoons ketchup

1 cup honey

1 clove garlic, minced

salt and pepper to taste

Directions

1.      Preheat oven to 375 degrees F (190 degrees C).

2.      Place chicken in a 9x13 inch baking dish. Mix together the oil, soy     sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. (DONE)

3.      Bake in preheated oven for one hour, or until sauce is caramelized.

RICE

Ingredients

1 tablespoon of olive oil

1 cup of Basmati Rice

3/4 Cup of Coconut Milk

1 cup of Chicken Stock

Directions

1.     Saute rice in oil until slightly brown.

2.     Add milk and stock and cook covered on low for 13 minutes.

3.     Turn off heat and let sit for five minutes.

Orange Chicken

Orange Chicken & Jasmine Rice
A few options:

Mix egg and cornstarch, dip chicken in mixture and fry until chicken is fully cooked--then add the sauce.

Saute the chicken in olive oil or butter until no longer pink and then add the sauce.

Prepare the chicken how you like (fry or saute), add the veggies and then the sauce.

Saute the veggies separate.

Each of my children prefer a different option...of course.  So many options, so little time.

Thanks ladies.  Have a wonderful week.

Chipotle Shrimp Taco's

Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts & Crispy Sage

1 lb Rotisserie Chicken
9 oz fresh mini ravioli
2 oz (1/2 cup) walnuts
4 tbsp butter
1/3 cup fresh sage leaves

Boil and drain the ravioli according the to package directions. Place the walnuts in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently. Remove and chop. Wipe the skillet clean, and melt 4 tablespoons of butter in the same skillet over medium heat. When the butter just starts to turn brown, add the sage and stir constantly for one minute. Immediately add the ravioli and stir to combine. Add the chicken and most of the chopped walnuts and stir. Plate the pasta and top with remaining walnuts.

Slow Cooker Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breast halves (I cut mine into strips, to make them into more reasonable serving sizes for the kids)

1/2 cup plain bread crumbs

1/2 cup grated Parmesan cheese

1 tsp. Italian seasoning

1/4 tsp. ground black pepper

1/4 tsp. kosher salt

1 Tbs. olive oil

1 egg, beaten

4-6 slices mozzarella cheese

2 jars favorite marinara sauce (One for the slow cooker and one for the noodles.)

Directions:

Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.

In a medium bowl, beat egg. In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.
Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides. Place chicken breasts on bottom of crockpot. Place a layer of mozzarella slices on top of breaded chicken breasts. Cover cheese layered chicken with entire jar of sauce.

Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. Serve over cooked pasta.

Chicken Alfredo

Vito's has a Sunshine Sauce that I love.  I found that if I mix a little red sauce with my Alfredo sauce it has a similar taste.  That is why I sent both.

Happy noodle week!

Chicken Calabaza

Directions:
Grill Chicken, then pour Zucchirii sauce on top.

Chicken seasoninq:
Garlic salt
Onion powder
Cumin
Pepper
Liquid smoke

Calabaza Sauce:
4 TBS butter
32 Zuechini slices (give or take)
6 TBS Corn
6 TBS Rotel
1tsb crushed red pepper
8 oz Velveeta cheese
12 oz chicken broth
Heat butter over med heat, saut6 zucchini, corn, and Rotel in butter with crushed red
pepper for approximately 2 min. Add cheese and chicken broth, let simmer stirring
regularly till cheese is melted or desired consistency. When done pour over chicken,
make sure zucchini is on top.

Dr Pepper Prok

Cook 4-5 lb pork roast in a crock pot on low for 12 hours, pour water in (1/2 up side of meat)
Drain
Add:
1 TB cumin
1 c brown sugar
1 4oz can green chili
1 12oz bottle La Victoria taco sauce
40 oz Dr Pepper (not diet)
cook 4 more hours, shred meat and cook for 2 more hours.

Rice
Add 2 1/2 cups water to rice and cook, when finished add cilantro and lime juice.

Chili and Buttermilk Cornbread

Uptown Downhome Chili - recipe courtesy of Rachael Ray
Heat and enjoy.

Ingredients
3 tablespoons extra-virgin olive oil, divided
2 pounds ground sirloin (Turkey for Kim)
2 tablespoons grill seasoning (recommended: McCormick's Montreal Steak Seasoning) a palm full
1/2 pound baby Portobello mushrooms, chopped
1/4 pound shiitake mushroom caps, sliced - (I use regulate white if I can't find these)
1 medium yellow skinned onion, chopped
3 ribs celery, chopped
1 large red bell pepper, seeded and chopped
4 to 6 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons
1 tablespoon ground cumin, half a palm full
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
2 cups beef stock

Directions
Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in stock to deglaze the pot, scraping up all the pan drippings. Add the black beans, tomatoes, and stock to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings.


Buttermilk Cornbread

1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup corn meal
1 cup flour
1/2 teaspoon salt

Stir together and bake in 8" square pan at 400 degrees for 30 minutes.

CLASSIC MEATLOAF RECIPE

Kim - Yours was all pork. The others are half pork and half ground chuck. The gravy is for the potatoes. You might need to thin it out a bit with water (and add salt). I like less and Mike likes more. So...I figure everyone is the same as us.


Preparation time: 20 minutes to prep, 1 hour to cook.

INGREDIENTS

• 1 cup of finely chopped onion

• 1 celery rib, chopped fine

• 1 Tbsp minced garlic

• 1 carrot, chopped fine

• 1/2 cup of finely chopped scallions (can substitute onion)

• 2 Tbsp unsalted butter

• 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)

• 1 1/2 tsp freshly ground pepper

• 2 tsp Worscestershire sauce

• 2/3 cup ketchup

• 1 1/2 pounds of ground chuck

• 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)

• 1 cup fresh bread crumbs

• 2 large eggs, beaten slightly

• 1/3 cup minced fresh parsley leaves

METHOD

1 Preheat oven to 350 degrees F.

2 In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

3 In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.

4 Bake the meatloaf in the oven for 1 hour.

Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

Chicken Tortilla Soup

Recipe by Our Best Bites


1 recipe Taco Chicken
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (if you’re scared, try serrano peppers; they’re milder)
1/4 c. fresh lime juice (3-4 limes). Don’t even think of buying the stuff in a bottle.
1 tsp. salt
1/4 tsp. black pepper

TOPPINGS:

Store-bought tortilla chips, or 2-3 corn tortillas, plus oil for frying
Sliced avocado or guacamole

Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.

In a large stockpot, heat some olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.

While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, cut up the avocado or prepare the guacamole, and fry the tortillas. Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

Creamy White Chicken Chili

Ingredients
1/2 medium onion (diced)
3 (14 ounce) cans great northern beans
3/4 teaspoon garlic (chopped)
1 teaspoon cumin
3/4 teaspoon oregano
1/4 teaspoon cayenne pepper (more or less depending on what you like)
salt and pepper
2 cups diced cooked chicken (Canned Chicken also works very well)
2 cups chicken broth
1 (4 ounce) can green chilies
12 ounces sour cream

Directions
1.Drain and Rinse Beans.
2.Mix all ingredients, except Sour Cream, in a large stew pot or a crock pot if you prefer.
3.Simmer for an hour, stirring occasionally.
4.Add sour cream just before serving!
5.Enjoy!

Creamy Tortilla Soup & Cheese Quesadillas

Creamy Tortilla Soup

3 chicken breasts, cooked and chopped
1/2 onion, chopped
1/2 cup red pepper, chopped
1/2 cup zucchini, chopped
2 cloves garlic, minced
1 4oz can green chiles
1 can diced tomatoes
1 cup corn
1 cup black beans
1 cup cheese
1/2 cup sour cream
1/2 cup chopped cilantro
2-3 cups chicken broth

Saute onion, pepper, zucchini and garlic.  Add chiles and tomatoes.  Add chicken broth and cook about 15 minutes.  This part is done.  (The soup looked beautiful to me at this point, but I knew my children would not touch with a 10 ft. pole--to chunky, so I pureed a bit.)

You will just need to combine everything.  In order for your cheese to melt and not be stringy, I would suggest this--but please do not blame me if it does not work :).  Warm up about a cup or so of broth from the soup.  On low heat, add the sour cream and then add room temperature cheddar cheese, a little at a time, mixing to combine.  Once you have all your cheese melted and have created a creamy mixture, add it to the rest of the soup, along with the chicken, black beans and corn.  Heat through and serve.