Mexican Spaghetti with Meat Sauce

This is SO yummy!! Defiantly going into the rotation!

2 ancho chili peppers, stemmed and seeded {i found a big bag of them at Wal-mart}
3 cups chicken stock
1 tablespoon EVOO - Extra Virgin Olive Oil
3/4 pound ground beef
3/4 pound fresh chorizo {i used soyrizo - couldn't taste the difference at all - neither could Shayne and it's way healthier!}
1 onion, finely chopped
2 cloves garlic, pasted (finely chopped then mashed with salt) or grated
1 bay leaf, fresh or dried
Salt and pepper
2 pinches cinnamon {i omited}
1/4 cup tomato paste
1 12-ounce bottle Mexican beer, such as Dos Equis {i used beef stock}
1 pound spaghetti or whole wheat spaghetti
1/2 cup grated queso asadero, cotija or Jack cheese, plus more to pass at table
Finely chopped scallions, cilantro or parsley, to garnish

Simmer peppers in stock for 15 minutes to reconstitute, then purée stock and softened peppers in a food processor.

Meanwhile, heat EVOO in heavy pot over medium-high heat. Add beef and chorizo, brown 12-15 minutes then add onion, garlic, bay leaf, salt and pepper, and cook 8-10 more. Sprinkle in a little cinnamon then add tomato paste and cook 1 minute, stirring.

Add beer {stock}, stir a minute more then add the stock and pepper purée. Reduce heat and simmer 15 minutes.

While sauce simmers, bring water to boil for spaghetti. Salt water and cook pasta to al dente. Heads up: save a cup of starchy cooking water just before draining. {i didn't need this, my sauce was the right thickness for us}

Toss pasta with reserved water, half of the sauce and a couple of handfuls of grated cheese.

Serve in bowls with extra sauce on top, garnished with more cheese, scallions and cilantro or parsley.

Rachael Ray

Asian Steak Tacos with Spicy Mushroom Salsa

When I saw these in my bon appetit magazine I seriously drooled onto the page... I kid you not. I made them, and they totally lived up to each salivatory drop. Only next time I'll make a few changes to appease mine and my husband's taste buds.

ASIAN STEAK TACOS
6 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
4 garlic cloves, minced
1 tablespoon ground ginger
1 teaspoon lemon peel
1 teaspoon Sicilian sea salt
2 pounds skirt steak, trimmed
8 flour tortillas (6 inch)

SPICY MUSHROOM SALSA
1 tablespoon olive oil
1/2 pound shiitake or crimini mushrooms, sliced (about 3 cups)
2 large shallots, sliced into rings
1 teaspoon chipotle chile pepper {I'll use 1/2 t. next time, too spicy for me}
2 tablespoons chopped green onion
1 tablespoon chopped fresh cilantro
1 tablespoon rice vinegar
1 tablespoon sesame oil {I'll use 1/2 T. next time, it overpowered the natural shroom taste}
1 tablespoon toasted sesame seed
1/4 teaspoon Sicilian sea salt

Mix oil, soy sauce, honey, lime juice, garlic, ginger, lemon peel and sea salt in a small bowl until well blended. Place steak in a glass dish. Rub seasoning mixture all over steak. Cover. Refrigerate 1 hour, or longer for extra flavor.

Meanwhile, for the Salsa, heat oil in large skillet on high heat. Add mushrooms; cook and stir 4 minutes or until golden brown. Add shallots and chipotle chile pepper; cook and stir 3 minutes or until shallots begin to brown. Spoon mushroom mixture into a medium bowl. Add remaining ingredients; toss lightly. Set aside.

Grill steak on medium-high heat 3 to 4 minutes per side or until medium-rare doneness. Remove steak to cutting board. Let stand 5 to 10 minutes before slicing.

To serve, slice steak across the grain into thin slices. Serve in warmed flour tortillas topped with Spicy Mushroom Salsa.

Yum.

It's actually a Cat Cora recipe, promoting McCormick Gourmet spices...

Chili's Salsa

Out of all the restaurant salsa's out there - Chili's and Uncle Julio's are my favorites... This taste's just like Chili's, so I thought I'd share. Sidenote: Why does Chili's have better salsa then On the Border? Same company - you'd think they'd give the better salsa recipe to the Mexican restaurant. Next challenge is to find a match for Uncle Julio's salsa.

I got this off of recipezaar and made a couple adjustments for a fresher taste (the cilantro and lime). It's been a hit every time I've made it... which has been quite a bit lately.

1 (14 1/2 ounce) can tomatoes and green chilies

1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)

4 teaspoons jalapenos (canned,diced, not pickled)

1/4 cup yellow onion (diced)

1/2-3/4 teaspoon garlic salt

1/2 teaspoon cumin

1/4 teaspoon sugar

1/2 c. cilantro, chopped

1 t. lime juice

1. In food processor place jalapenos and onions.

2. Process for just a few seconds.

3. Add both cans of tomatoes, salt, sugar, cumin, cilantro and lime juice.

4. Pulse all ingredients until well blended but do not puree.

5. Place in covered container and chill.

A couple hours of chilling helps blend the flavors, and gets better tasting each hour it sits.

Tamale Pie

I use to make this all the time when I first started cooking. It was when I thought that casseroles was the only form of cooking I could handle. Why I stopped making it, I'll never know because it is goood! But it's for sure going back into the rotation.

PIE

1 lb. ground beef

1 c. chopped onion

1 c. chopped green pepper

1 (16 oz.) can stewed tomatoes

1 (15 oz.) can whole kernel corn, drained

1 c. sliced black olives {i omit, not a fan}

I clove garlic, minced

2 tsp. chili powder

1 tsp. cumin

1 tsp. salt

1 ½ c. grated sharp cheddar cheese {i use 1/2 c., and it's plenty}

CORNMEAL TOPPING

¾ c. yellow cornmeal

½ tsp. salt

2 c. cold water

1 T. butter

- Preheat oven to 375.

- Cook ground beef, onion and green pepper in skillet until beef is browned. Pour off excess fat.

- Add tomatoes, corn, olives, garlic, chili powder, cumin and salt.

- Cover and simmer 20 minutes.

- Add cheese, stir until it melts.

- Meanwhile, stir cornmeal and salt into cold water in saucepan. Cook stirring constantly until mixture thickens and bubbles. Remove from heat and stir in butter.

- Turn meat mixture into greased 9x9 casserole dish {or I'm assuming a pie dish would work, hence the name}. Top with cornmeal mush.

- Bake for 40 minutes or until hot and bubbly.

Blueberry {and Strawberry} Shortcakes with Lemon and Thyme Biscuits

This is from my bon appetit magazine and are super amazing. Puts a whole new spin on the normal shortcakes. I made them for Mother's Day {yes, I love cooking that much} and none of us were saying a word other then, Mmmmmm...., because they were so good. I added some strawberries too, because I can't do a shortcake without them.

berries
4 cups fresh blueberries (21 to 22 ounces), rinsed, drained well
2/3 cup powdered sugar
2 tablespoons water

biscuits
3/4 cup chilled buttermilk
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
2 1/4 cups all purpose flour
1/2 cup (packed) golden brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/3-inch cubes
1 tablespoon raw sugar

Vanilla ice cream or lightly sweetened whipped cream

Berries: Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. DO AHEAD Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Biscuits: Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. Mix buttermilk, lemon peel, and thyme in small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inch-thick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total. Transfer dough rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.

Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly. Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit tops. Place scoop of ice cream or dollop of whipped cream alongside each and serve.

Sloppy Veg-Head Joe

This is from Rachael Ray's Big Orange Book that I got for Mother's Day... this is the first recipe I've tried and it's yummy! I made whole wheat hamburger buns with it {good buns, but use half the salt - they were way too salty for us}. Made it nice and cheap being meatless and with homemade buns and all... and when you borrow the yeast from your neighbor, it makes 'em even cheaper! ;) thanks Dude

1 T. canola or vegetable oil
2 jalapeno peppers, seeded and finely chopped
1 red, green, or yellow bell pepper, seeded and chopped
1 red onion, chopped
2 large garlic cloves, chopped
1 (21-ounce) can black beans, drained and rinsed
1 t. ground cumin
1 t. ground coriander
salt and pepper
1 (15-ounce) can diced fire-roasted or chunky-style crushed tomatoes
1 rounded T. brown sugar
1 T. Worcestershire sauce (see Note below) or vinegar of any kind
1 lime
4 crusty rolls, split and lightly toasted
A handful of fresh cilantro leaves, chopped

Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes.

Fold in the black beans, cumin, and coriander and season to taste with salt and pepper.

Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors.

Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with cilantro to top.

SERVES 4

NOTE Worcestershire sauce contains everything but the kitchen sink, including anchovies. I love it, but if you follow a strict vegetarian diet you might prefer to substitute vinegar.

Sweet Potato Pancakes with honey-cinnamon butter

For the honey-cinnamon butter
1/4 cup unsalted butter, at room temperature
1 1/2 teaspoons honey
1/8 teaspoons ground cinnamon

For the sweet potato pancakes
2 large eggs
1 cup buttermilk, plus more if necessary
2 1/2 tablespoons vegetable oil
1 cup store-bough pancake mix
1 small pinch ground nutmeg
1 small sweet potato, broiled, peeled and mashed (about 1 1/2 cups)

Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.

In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).

Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more.

Serve, topped with the honey-cinnamon butter and a little maple syrup. YUM!

from cookie magazine

Orzo Stuffed Peppers

a Giada recipe, ya really can't go wrong with her!

1 lb. italian sausage {I added this}
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

Preheat the oven to 400 degrees F.

{Cook sausage.} Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

Sweet Potato and Black Bean Burritos

This recipe is from a family friend...who is the healthiest eater that I know. Sounds like a crazy combination, but they're awesome together and amazingly healthy... which makes them even better to me. I added some cheese on top before I baked them. And then topped with some guacamole.

3 cup peeled, cubed sweet potatoes
½ teaspoon salt
2 teaspoon vegetable oil
3 ½ cup diced onions
4 large garlic cloves, minced
1 tablespoon minced fresh green chile
4 teaspoon ground cumin
4 teaspoon ground coriander

4 ½ cup cooked black beans (3 - 15oz cans)
2/3 cup lightly packed cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon salt
8 tortillas
Fresh Salsa
{I topped with 1/4 c. pepper jack cheese before I baked them}
Guacamole/Avocado {I did this instead of the salsa}

Heat the oven to 350 degrees.

Sweet potatoes in medium saucepan with the salt and water to cover. Cover & bring to boil, simmer till tender, roughly 10 minutes. Drain, set aside.

While these cook, warm the oil in a skillet and add onions, garlic, and chile. Cover, cook on med-low, stirring a bit, for about 5-8 minutes. Add cumin, coriander and cook for 3 minutes more, stirring frequently. Remove from heat and set aside.

In food processor add black beans, cilantro, lemon juice, salt, and cooked sweet potatoes; puree until smooth. Transfer mixture to a large bowl, and mix in cooked onions and spices.

Put your burritos together, and then put them seam side down in a lightly oiled baking dish or tray, and cover with foil, bake for 30 minutes. Serve with Salsa.

{Pictured with Rachael Ray's Tex-Mex Fried Rice... yummy!}

Florentine Frying Pan Pizzas

Another Rachael Ray from me, imagine that. This pizza's really good and smells amazing!! She made them in a frying pan for the deep dish approach. I just put the pizza dough on a flat baking sheet and called it good. I got a little confused because it was an "individual" but in on the show she put it in a small frying pan - but yet it's 4 to 6 servings. Not my idea of a slice of pizza. But then again, who ever just has one slice/one serving of pizza?! I spread out the whole Pillsbury pizza dough and it was enough for my whole family: 2 hefty eating adults and 2 hefty eating kids.

She also said that you can also feel good about eating it because of all the vitamins in it... well, I think all the fat in her cheese trumps the vitamins - so I cut way down on the cheese... and it still tasted real good.

4 tablespoons EVOO - Extra Virgin Olive Oil, divided
Salt and ground black pepper
1/2 pound cremini mushrooms, sliced
1 tablespoon butter
1 tablespoon flour
2 cloves garlic, grated
1/2 cup milk
1/2 cup Parmigiano Reggiano, grated (I used 1/4 c.)
A pinch of nutmeg
1 box frozen chopped spinach, thawed and drained
1 store-bought pizza dough from your favorite pizzeria
1 1/2 cups fontina cheese, shredded (I used 1/2 c.)

Preheat oven to 400ºF.

Preheat a large, nonstick skillet over medium-high heat with 2 tablespoons EVOO. Add the mushrooms and sauté until golden brown. Season them with salt and pepper then remove them to a plate.

In the same skillet the mushrooms where cooked in, melt the butter. Add the flour and garlic, and cook 1-2 minutes then whisk in the milk and cook until slightly thickened.

Add the mushrooms back to the skillet along with the cheese, nutmeg and spinach. Remove the Florentine mixture and let cool.

Cut the dough into quarters, reserving one for this recipe. Wrap up the rest in plastic wrap and freeze it for another time. Roll out the dough so it fits into a 6-inch skillet (use one that's oven-safe).

Before placing the dough into the skillet, drizzle about 1 to 2 tablespoons EVOO on the bottom of the skillet. Lay the dough into the skillet, pressing gently as you work the dough up the sides so it reaches the edge of the skillet. Fill the with the filling and sprinkle with fontina cheese. Pop in the oven and bake for 35-45 minutes, until the edges and bottom of the crust are golden brown.

Homestyle Potato Soup with Roasted Corn

I wanted a crockpot soup for after church so I snagged the idea of roasted corn from Mel's Roasted Corn Chowder and added it to a crockpot Homestyle Potato Soup recipe I had. The results were SUPER yummy. Between Shayne, I and the 2 kids we almost finished off the whole pot {i don't know if that should be overly embarrassing admitting how much we eat, but it's not!} It's a perfect Sunday meal, ready to eat in only 25 minutes after church.

1 (14 1/2 oz.) can fat-free, less sodium chicken broth
2 c. cubed red potatoes (about 4 lbs.)
1 c. chopped onion
1 c. thinly sliced celery
3/4 c. thinly sliced carrot
3 T. butter or margarine, cut into small pieces
1 1/4 t. salt
1/2 t. freshly ground pepper
3 garlic cloves, minced
1/4 c. all-purpose flour
1 1/2 c. 2% reduced-fat milk
4 c. frozen corn
1 3.4 oz. shredded sharp cheddar cheese

Place first 9 ingredients in crockpot; stir will. Cover with lid and cook on HIGH setting for 1 hour. Reduce to LOW setting and cook 4 to 5 hours or until vegetables are tender. Increase to HIGH setting.

Place flour in a bowl; gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook, uncovered 25 minutes or until thick, stirring frequently.

To roast the corn, heat the oven to 400. Place kernels on an oiled sheet pan (you only need about 1T to keep it from sticking). Roast corn for 17-20 minutes, until it just begins to brown and the sugars are released. When done, gently stir into soup.

Ladle into bowls; sprinkle with cheese and ground pepper.

Chorizo Black Bean Soup

This is my new favorite black bean soup, it beat out my old favorite. It's really good and really cheap to make but totally filling - BONUS!

1 tablespoon EVOO - Extra Virgin Olive Oil
1 pound cured chorizo, casing removed and chopped
1 small onion, chopped
3 to 4 cloves garlic, finely chopped or grated
2 serrano peppers, seeded and chopped
2 teaspoons smoked paprika
Salt and ground black pepper
3 14-ounce cans black beans, drained
3/4 to 1 quart chicken stock, depending on desired thickness
2 ripe avocados
1/2 cup sour cream
Zest and juice of 1 lime

1/2 cup (about a handful) flat-leaf parsley or cilantro, chopped

{{I did 4 cans of black beans and the full quart of chicken broth, and it was barely enough for 1 serving for 4 adults}}

Place a large saucepan over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chorizo to the pan and cook until crispy, 4-5 minutes. Remove from pan and reserve.

Add the onion, garlic, serrano peppers, smoked paprika, salt and ground black pepper to the pan, and cook until the onions are tender, 5-6 minutes.

Add the black beans and chicken stock to the pan, and bring the liquids up to a bubble. Ladle a couple of scoops of the soup into the bowl of a food processor and process until smooth. Return the pureed soup to the pot and keep warm.

After pureeing the beans, rinse the food processor bowl out and return it to the base. Add avocados , sour cream, lime zest and juice and process until smooth.

Serve the soup topped with some avocado cream, reserved crispy chorizo and cilantro.

Rachael Ray

{{I served with Pancheri Cornbread}}

"Shrek Shakes" a.k.a. Green Smoothie

My sister told me all about these Green Smoothies she makes. And after fighting with my kids each meal to eat their veggies, I was completely intrigued. I tried them, held my breath as my kids tried them and they were in love... which means I was in love too. I don't worry about them eating their veggies so much when they down one of these each morning. And since my kids love Shrek, we call them Shrek Shakes.

It's been 2 weeks of eating them everyday and they still love them and ask for them each morning (at least Ava does, Nolan still doesn't talk - so he grunts for it)! If you can brave gulping down something green, give it a whirl. They're really good - especially considering how good they are for you!

This is how we make our Shrek Shakes...

Put in your blender...
1-2 T. flax seed
{{contain high levels of lignans and Omega-3 fatty acids. Lignans may benefit the heart, possess anti-cancer properties, may also lessen the severity of diabetes by stabilizing blood-sugar levels. Benefits of flax seed as shown in many studies include lowering total cholesterol and LDL cholesterol (the Bad cholesterol) levels. Other benefits show that flax seed may also help lower blood triglyceride and blood pressure. It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.}}
{{blend}}
1-2 bananas
(make sure it's ripe and not green... this should not be where the green comes from! ;)
2 handfuls of frozen strawberries
(probably 1 cup - like 6 or 8)

**blend these together first, smoothie will be creamy pink

huge handful of spinach
(1 1/2 to 2 cups)
{{rich source of iron and calcium; an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.}}
3-4 large kale leaves
{{considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.^[1] Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium}}
3-4 collard green leaves
{{good sources of vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties.}}
**submerge and blend, smoothie turns green!
6 or 8 baby carrots
1 scoop of soy protein powder
then I add some ice to make it cold
**blend and Voila!!

How's that for some nutritional value before 9am?!?
And here it is from the original Green Smoothie Lady... GENIUS!!

Crock Pot Pork Tenderloin

I got this recipe from a ward cookbook my sister in law gave me from Houston. It was super easy, and tastes pretty good... but the best part - completely ready and waiting for you when you get home from church at 5pm!

4 lb. pork tenderloin
package fajita seasoning mix
ground pepper
2 red peppers, sliced
large onion, sliced in rings
2 garlic cloves, minced
8 medium or 4 small red potatoes, cut into bit size pieces
large zip lock bag

Put all ingredients into Ziploc bag, mix... then add the pork. Dump contents into a Pam sprayed crockpot and put 1/4 to 1/2 cup water in the bottom. Cover and cook on LOW for 6 to 8 hours. The longer, the more tender the tenderloin.

It was good for how fast and easy it is! And for sure works when you want dinner as soon as you get home!!

Smoky Chicken Tortilla Soup

LOOOOOVVEEE the smokiness of this stuff!
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil (EVOO)
4 slices thick, smoky bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce {next time I'll just use the adobo sauce, no chipotles - it was too spicy for my kids to eat}
1 28-ounce can crushed fire-roasted tomatoes
Salt to taste
4 cups corn tortilla chips, lightly crushed
3/4 pound (2 cups) shredded fresh smoked mozzarella or smoked sharp white cheddar cheese
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro, chopped for garnish

Bring broth to a simmer and add the chicken tenders. Poach them for 6-7 minutes with a bay leaf.

While the chicken poaches, heat EVOO in a medium soup pot or deep skillet over medium-high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon to a paper towel-lined plate. Drain off the excess fat, leaving 2-3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes. Stir in chipotles and tomatoes.

Remove the chicken from the poaching liquid, dice it then add it to the tomatoes and chipotles. Pass the poaching liquid through a strainer then add it to the soup pot as well.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at the table.

a Rachael Ray

Mean Green Tortilla Soup

This is a lot like my Mom's tortilla soup that I posted a while back... but Rachael Ray adds tomatillos to it... and I loved it!! It makes it greener, tangier and more flavorful. Next time I think I'll add some rice like in my Mom's recipe.

2 cups chicken stock
2 cups water
3 ears of corn, kernels removed (reserve shaved corn cobs)
1 package corn tortillas, cut into strips
4 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 package (3 pieces) chicken thighs or breasts
1 onion, chopped
2 garlic cloves, grated
2 teaspoon cumin
1 jalapeño pepper, seeded and chopped
10 to 12 tomatillos, husks removed
2 cups cilantro, chopped
Zest and juice of 2 limes
2 cups jack cheese, shredded
3 avocados, chopped (optional)
{1 pint cherry tomatoes, quartered lengthwise - I added}

Preheat oven 400°F.

In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.

Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.

Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips.

Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.

While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée, stock and chicken to the pot along with the veggies.

Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.

Crockpot Beef Tortilla Wraps

round rump roast
Green Mexican Salsa (I use the La Costena brand)
tortillas
shredded cheddar cheese
tomatoes

Put meat and salsa in crockpot for 4-6 hours on low. Shred. Place in tortillas, sprinkle with cheese and tomatoes. Super simple, super easy and super yummy! I serve with spicy creamed corn.

Spanish Frittata

This is such a pretty dish, and I wanted to make it something special. So when we had a brunch theme for my future sister in law's shower... I thought of this dish. It was awesome, and I got asked for the recipe many times.

"You can make this great meal in either a pie plate or a cake plate, whatever you've got lying around. If you want to entertain with this dish, line your pan with some heavy duty aluminum foil that hangs over all the edges, that way you can just lift it out when it's done baking and serve it on a nice cake stand or serving plate – so fancy!" ~Rachael Ray

1 tablespoon EVOO - Extra Virgin Olive Oil
1/2 pound pre-cooked chorizo, casing removed and meat chopped
1 jar whole roasted red peppers, drained
1 medium to large onion, chopped
2 cups frozen diced hash brown potatoes, defrosted
4 eggs
1/2 cup milk
A few dashes hot sauce (add more if you like it spicy!)
Salt and freshly ground black pepper
1/4 cup (about a small handful) parsley, chopped
1 cup Manchego cheese, shredded

Preheat oven to 375ºF.

Place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Sauté the chorizo in the hot pan until it's crispy, 5-6 minutes. While the chorizo is cooking, prepare a pie plate by lining it with the roasted peppers -- if they're not already broken open, run a knife down the side of them to open up the pocket, just like you're butterflying a chicken breast. Slightly overlap the edges of the peppers so you don't see the bottom or sides of the pan. Put your pie plate onto a baking sheet so it's easier to move later on. When the chorizo is crispy, transfer it to the pepper-lined pie plate, spreading it out to evenly cover the bottom. Sprinkle the chopped onion and potatoes over the chorizo, spreading everything out evenly.

In a medium-size mixing bowl, whisk together the eggs, milk, hot sauce, some salt and freshly ground black pepper. Toss the parsley into the egg mixture at the last minute, give it a quick stir, then pour the mixture slowly into the pie plate (it may take a second for the liquid to settle into all the nooks and crannies of everything already in the pie plate, so wait for it to settle before adding the rest of your egg mixture). Sprinkle the cheese evenly over the top. Carefully transfer the baking sheet to the oven and bake the frittata until the eggs are slightly wobbly in the middle and the cheese is golden brown, 30-35 minutes. Cut the finished frittata into 8 wedges and serve.

Rachael Ray

Santa Fe Wraps

REALLY good, and great for an appetizer or in limited portions. The cream cheese is too rich for me to have as a main course.

2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping, optional
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages flour tortillas

In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.

Paula Deen

i added some of those real bits of bacon, just because all things taste better with bacon

Raspberry Streusel Muffins

1/2 cup butter, softened
1/2 cup sugar
1 large egg
2 cups flour, unsifted
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon 1/2 cup milk
1/2 cup sour cream 1 tsp vanilla extract
1 cup raspberries (fresh or drained frozen)

STREUSEL TOPPING
Blend w/pastry blender:
1/2 C flour
1/2 C quick oats
1/3 C sugar
1/2 tsp cinnamon
1/8 tsp salt

Cut in 6 tablespoons butter. Blend until coarse.

Prepare streusel topping. Set aside.

Grease 12 3-inch muffin pan cups.

Heat oven to 400 degrees.

In large bowl, w/electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until well blended.

In medium bowl, combine flour and other dry ingredients.

In small bowl, combine milk, sour cream and vanilla.

Add flour mixture to butter mixture alternately with milk mixture, beating just until batter is combined.

Gently fold in raspberries.

Spoon batter into muffin cups; sprinkle tops generously with streusel topping.

Bake 20-25 minutes. Cool 5 minutes; sprinkle w/confectioners sugar.

Recipe from my Aunt Vicki... she's also done a variation by substituting the sour cream with raspberry yogurt.