Chili's Chicken Enchilada Soup

Chili's Chicken Enchilada Soup

1 tablespoon vegetable oil
1 pound chicken breast fillets
   -- (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic -- pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 can enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

GARNISHES (optional):
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

METHOD:
Add vegetable oil to large pot over medium heat. Brown chicken breasts for 4-5 minutes per side. Set chicken aside.

Add onions and garlic to pot and sauté over medium heat for 2 minutes—or until onions begin to become translucent. Add chicken broth.

Combine masa harina with 2 cups water in medium bowl whisk until blended. Add masa mixture to onions, garlic and broth.

Add remaining water, enchilada sauce, cheese and spices to pot. Bring mixture to a boil.

Shred chicken into small, bite-size pieces. Add it to pot. Reduce heat. Simmer soup for 30-40 minutes or until thick.

Serve soup in cups/bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips, or pico de gallo.

Recipe Tips:
To save time, use 4 small cans of chicken breast (tuna can size) or 2 large cans instead of shredded chicken breast. You may then use the chicken juice to thin the soup—as it has a tendency to get pretty thick. The chicken juice also adds really good flavor.

If chicken is too dry, try boiling the chicken breasts instead of frying them.

This soup can be a dip for tortilla chips or sauce for nachos

Parmesan Potato Soup

Parmesan Potato Soup

8 medium chopped and boiled potatoes       
¾ c. chopped onion        
½ C. butter              
¾  C. flour                     
½  t. dried basil                     
½  t. season salt              
1/4 tsp.  celery salt                          
½  t. garlic powder                
¼  t. onion salt               
¼  t. pepper                    
¼  t. rubbed sage               
 ¼  t. dried thyme                 
2 cans chicken broth                          
3 C. milk                         
¾  C. grated, canned parmesan cheese                                   
10 bacon strips, cooked and crumbled

In large pan over medium heat, saute onion in butter. Stir in flour and seasonings. Gradually add broth, stirring constantly. Bring to a boil, cook and stir for 2 minutes. Add potatoes, return to a boil. Reduce heat, cover and simmer for 10 min. Add milk and cheese, heat through, stir in bacon.

Smokey Corn and Shrimp Chowder

Smokey Corn and Shrimp Chowder 

4 ears fresh sweet corn (or canned corn)      
 4 bacon slices                         
1 medium white onion, chopped
1 tsp. salt                                  
1 tsp. smoked paprika           
¼ tsp. cayenne pepper        
2 tbsp. flour                       
2 medium potatoes, chopped       
5 c. 2% milk                
1 pound shrimp (deveined, if large)                                
4 c. baby arugula or spinach

Cut corn from cob. Scrape cobs with back of knife to release milk. Set aside. Cook bacon in large Dutch oven. Remove from pan, drain and crumble. Add onions, corn, paprika, and cayenne pepper to bacon drippings. Saute 10 minutes. Add flour, whisking well and cook 2 minutes. Add potatoes and milk. Cook 10 minutes or until thick and creamy. Add shrimp. Cook until pink. Stir in arugla. Serve with crumbled bacon.

Hamburger Barley Soup

Hamburger Barley Soup 

1 lb. hamburger-browned and drained       
1- 16 oz can petite diced tomatoes                       
½ onion, chopped
5 carrots, chopped (or to your liking)                  
3 stalks celery, chopped                
1 tsp. dried b       
½ c. pearled barley                   
1 tbsp. beef bouillon                            
1-2 tsp. season salt 
5 c. water    

Combine all ingredients. Boil. Reduce heat, cover, and simmer 40-50 minutes.

Aloha Chili

Aloha Chili

2 lbs. ground beef drained and rinsed    
2 cans kidney beans                             
1 can crushed or diced tomatoes
1 can tomato sauce                
1 can crushed pineapple                
1 onion chopped                                                        
1 bell pepper chopped            
1T. chili powder                    
1 t. red pepper                           
salt and pepper for flavor

Brown hamburger, drain and rinse. Sautee onions and bell peppers. Add tomatoes, and tomatoes sauce, crushed pineapple, and seasonings. Simmer then serve.

Can serve with cheese, sour cream, corn chips...whatever suites your fancy.

Sauerkraut Suppe/Soup

Sauerkraut Suppe/Soup

1 can sauerkraut—I use the bigger can-or two small ones—
20 plus ounces total
4 medium potatoes-peeled and cubed—the smaller the pieces the better –Add a few more potatoes if you need to feed more. 

1 lb. sausage-cut up and warmed—I like to fry mine up a little in a separate pan

1 cup sour cream—you can add what you like…makes it the creamy base

1 tablespoon flour

Dill weed                                                                                   
Caraway seeds

Cover potatoes with just enough water and boil until tender. Don’t drain water from potatoes. Add warmed sausage pieces and sauerkraut to potatoes that are still covered in the water they were cooked in. Add dill and caraway to mixture. This is where you add the amount that you like. I would say I start off with ½ tsp. of each and then add equal amounts of each until I get the flavor I like. The flavor will get stronger as it cooks. Boil for 5 minutes. In a separate bowl, mix together sour cream and flour. Add to mixture and heat on medium until warm.

Best served with black bread or rye bread. (Panera makes a really good rye bread for $3.00 a loaf. You can have it sliced for free and it’s a pretty big loaf.)

Zucchini Soup

Zucchini Soup

9 c. sliced zucchini       
1 ½ c. water       
3 tbsp. minced onion
1 tbsp. season salt       
1 ½ tsp. parsley       
2 tbsp. chicken soup base (or bouillon)

Cook above ingredients until tender and puree in blender.

6 tbsp. butter           
6 tbsp. flour       
1 ½ tsp. pepper      
 ¼ tsp. msg (optional)

Melt butter in pan. Add flour and stir. After well blended add the remaining ingredients. Cook until bubbly and thick. Stir in the zucchini mixture until smooth. Serve with sour cream and sprinkle with paprika.

Quick Chili

Quick Chili

1 lb. ground beef       
1 large onion, chopped       
2- 1 lb can tomatoes
2- 15 oz cans ranch style beans       
½ tsp. garlic powder       
1 tbsp. chili powder
1 small can green chilies   
1 c. water       
salt to taste

Saute onion in a little butter in pot. Remove from pot. Lightly brown meat in same pot. Sprinkle with salt and chili powder. Add onions and remaining ingredients and let cook slowly for one hour. Delicious!

Soups

And now for some Soup!

Red and Green Enchiladas

Red and Green Enchiladas 

1 onion chopped
 1 Red bell pepper chopped
 1-2 tomatoes chopped
 1 can rotel
 1 small can tomato paste
 1 can corn, drained
 2 cans beans, drained
 2-3 Tbsp.  taco seasoning
 Whole wheat tortillas
 Salsa verde
 Cheese

 Sauté onions and bell pepper.  Add tomatoes, rotel, tomato paste, corn, beans and taco seasoning.  Heat through.  Fill each tortilla with about 3/4 c filling, roll, and place in 9x13 pan. Cover rolled enchiladas with desired amount of salsa verde and cheese of your choice.  Bake at 350 for 20-30 min, until filling is bubbling and cheese is melted.  This recipe is very forgiving!

Laugen Brotchen

Laugen Brotchen  

(German Pretzel Rolls - recipe belongs to Fleischmann's)
  
coarse salt - if desired to sprinkle on top
Dough:
1 cup milk       
2 tablespoons butter       
2 tablespoons brown sugar
1 envelope Rapid Rise Yeast               
2 teaspoons salt    
3 cups all-purpose flour, more as needed.

Boiling Solution:
3 quarts water       
3/4 cup baking soda
Egg Wash:
1 egg            
1 teaspoon water

Anti-stick material:
Parchment paper    Some cornmeal

Directions:
1. Heat milk and butter until warm; the butter will not completely melt. (I heat for one minute in the microwave). Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes (I just stir). Gradually add enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic (8-10 minutes). Place in greased bowl, cover and let rise for 1 hour, or until doubled in size.
2. Preheat oven to 400 degrees F.  Combine boiling solution and bring to boil. Use a large pot, as this creates lots of splatter.
3. Punch dough down and divide into eight equal portions. Roll each piece into a tight, smooth ball. Boil each piece in the solution for 2 minutes. Lift out with a slotted spoon and place on a wire rack. Allow to drip dry for about  5 minutes. Line a cookie sheet with parchment paper, and sprinkle generously with cornmeal. Place buns on the parchment paper.
4. Brush with egg wash and if desired, sprinkle with a coarse salt. With a super sharp knife, cut a cross on top of each bun. Bake for 15 minutes. Then reduce the temperature to 350 F and bake an additional 10 - 15 minutes, until the buns are evenly browned. (Should be dark brown on top). Remove and cool on a wire rack.

Day old pretzels are not nearly as good! Eat these as soon as possible, while still fresh and yummy. Warm buns served with butter - super yummy. When cold, good with butter, salami or ham and a slice of cucumber. When day old or worse, heat in microwave for a few seconds. Don't store in airproof  bag or container, as the salt will absorb the moisture.

Indonesian Fried Rice

Indonesian Fried Rice 

(Nasi Goreng)

2 c. uncooked long grain white rice
2 eggs, beaten
2 tsp. sesame oil
½ tsp. salt
8 oz. boneless, skinless chicken thighs – cut into ½ inch strips
6 oz raw shrimp, peeled   
2 tbsp. vegetable oil
2 tbsp. chopped garlic
1 med onion, finely chopped
2 tsp. finely chopped fresh gingerroot
1 tbsp. dried shrimp paste
½ tsp. fresh ground black pepper
1 tbsp. Chili bean sauce or 1-2 tsp. sambal oelek
1 tbsp. oyster sauce
1 tbsp. ketjap manis, or dark soy sauce
Garnish: 3 tbsp finely chopped onion sprigs, ½ c. chopped cilantro leaves

Directions: Boil rice in plenty of salted water. Rinse, drain and spread to cool. Leave overnight in fridge or wait at least two hours. Combine eggs with sesame oil and salt. Make 2 thin omelets from egg mixture and cut into strips.  Set aside. Heat wok or large frying pan. Add oil and wait until very hot and smoking. Add onions, ginger, shrimp paste, garlic, and pepper. Stir fry for 2 minutes, squashing the shrimp paste as you go. Add chicken and shrimp and fry another 2 minutes. Add rice. Fry an additional 3 minutes. Add chili bean sauce, oyster sauce, and soy sauce; fry 2 minutes. Add eggs and continue to fry another minute.  Turn onto a large serving platter and garnish with onion and cilantro. Serve hot.

Judy’s Chicken Enchiladas

Judy’s Chicken Enchiladas   

1 c. onions, chopped           
2 tbsp. taco seasoning           
¾ tbsp. chili powder
¼ tsp. pepper               
add cumin if desired
3 cans cream of mushroom or cream of chicken soup               
1 1/2 c. sour cream
3 c. chicken               
1 c. monterey jack cheese       
tortillas

Brown onions in skillet. Add seasonings, soup, and sour cream. Stir until smooth and warm. Add chicken. Put cheese and sauce with chicken in tortilla. Roll up. Place in pan. Cover with foil. Bake at 350 until heated through, about 20 minutes.

Brownies

Brownies

4 c. sugar       
6 eggs       
1 1/3 c. margarine       
1 tsp. vanilla
Mix.
1 ½ c. cocoa       
½ c. oil

Mix and add to other mixture. Add:
2 2/3 c. flour       
2 tsp. baking powder       
1 tsp. salt    
chopped walnuts (optional)

Pour into a 10 ½ x 15 in. pan. Bake at 350 for 40 minutes.

Feijoada

Feijoada 

(Brazil)

8 cans of black beans
1 lb bacon           
1 lb kaobasa sausage
1/2 an onion chopped        
1 T. Mixed garlic      
  Salt to flavor

Cut bacon and sausage into bite size pieces. Pour all ingredients into crock pot on low 6-8 hours. Serve over rice.

Knoephla Soup

Knoephla Soup 

(German)

2-3 large cans chicken broth (add extra water and bouillon to taste if needed)
3 c. finely chopped celery
3-4 c. chopped carrots
½-1 c. chopped onion
¼-1/2 c. butter-not margarine
6-7 potatoes, chopped
2 pints heavy whipping cream

 Knoephla’s:
1 ½-2 c. flour        1 egg, beaten        ½ c. milk        1 tsp. salt
Mix into a stiff dough. If it’s too sticky add more flour, if too dry add more milk. Break into several chunks and roll each one out into a thin 1/2 “ rope. Cut into ¼” pieces with a scissor and drop into boiling soup. You can double this if you want more dumplings.

Sauté carrots, celery, and onion in butter until slightly tender. Add broth and bring to a boil. Add knoephla and potatoes. Cook until tender. Season to taste with salt and pepper. Right before serving, add cream and heat through.
You can adjust this recipe very easily; whatever suits your taste.   I like mine thicker with more dumplings and veggies.

Aebleskiver

Aebleskiver 

(aka Danish Doughnuts or Pancake Balls)

You will need an aebleskiver pan to make this. Search "Aebleskiver pan" on Amazon and it brings it right up. Cast Iron ones are the best.

2 Cups Flour            
2 TBS Sugar
1 tsp Salt           
3 Eggs
1 tsp Baking Powder        
2 Cups Milk
1 square of Margarine    
Extra Margarine for Cooking in

Separate Eggs. Place yolks to side. Beat egg whites. Melt margarine and mix with milk, egg whites and yolks. In a separate bowl combine remaining dry ingredients. After mixing, add the dry ingredients to the wet.
Heat pan over medium heat-let it heat up before starting to cook on it. Melt approximately 1/3 tsp. of margarine in each hole. Fill each hole 3/4 full. Let bake a few minutes. When bubbles are coming up through the middle turn the aebleskiver over with a knitting needle or fork. Continue cooking till brown.
Serve warm with jam and sugar.
Extra tip-when adding margarine to the pan for cooking swirl the melted margarine around the sides with a basting brush. It makes it a lot easier to turn them. Cooking oil does not work! Especially the spray kind.

Green Chili

Green Chili

1 27 oz can chopped green chilies
2 16 oz cans diced tomatoes
¾ c. diced onion                                                                        
¾ lb cubed pork                                                                            
1 tbsp. chopped garlic                                                                        
½ tsp. ground pepper      
 1 tsp. salt       
2 tbsp. oil       
1/3 c. flour
                                   
Brown pork with flour, garlic, pepper, and salt. Then mix chilies, tomatoes, onion, and 4-6 cups of water.

Chicken or Pork Enchiladas

Chicken or Pork Enchiladas

Cook Meat first (I usually cook in a Crockpot; it makes extras for another batch of enchiladas or tacos another night)

1 jar salsa (16oz) (I use a verde salsa, but you can use a red)
1 package taco seasoning (optional, sometime I just use half)
1 lime, juiced
3 Tbsp of chopped cilantro (sometimes I use the dried cilantro flakes, in that case just use 1.5 Tbsp)
4 Tbsp of Honey (optional)
3 lbs of meat (either chicken or pork should or butt roast)

Place everything in the Crockpot and cook on low for 6-10 hours, then shred the meat in the pot and let it soak up all of the juices. (FYI- pork is very juicy)

Enchilada Sauce:
5 Tbsp of Lime juice
1 tsp. of garlic powder
½ tsp. chili powder (unless you like yours with a kick, then add more)
16oz salsa verde or green enchilada sauce (I use the El Paso green enchilada sauce)
½ cup heavy cream

Mix it all together so it is blended well.

Make Your Enchiladas:
Preheat oven 350. Put a little bit of the sauce at the bottom of the pan. Take your tortillas and add sauce, meat, and cheese and then roll. Place in pan right next to each other. Cover with remaining enchilada sauce and top with cheese. Cover with tin foil and bake for 30-35 minutes, you can take the tin foil off for the last 5 minutes to give it a nice bubbly look.

Old Fashioned Tomato Soup

Old Fashioned Tomato Soup

 —yields ½ gallon of soup

28-32 ounces of canned diced or crushed tomatoes                                 
10 ounce can of chicken broth                                           
2 tablespoons of sugar                                               
1 ounce of butter—one to two tablespoons                                       
1 tablespoon of minced onion                                       
A pinch of baking soda                                       
2 cups of cream—I use a pint of whipping cream. I guess you could try half and half but …..why?

Mix tomatoes, broth, sugar, butter, onion and baking soda together. Simmer for one hour. Take cream and heat in microwave until almost boiling—don’t scald. Add cream to hot tomato mixture. Ready to eat and enjoy! I add a little pepper and salt to taste. You could add a sprinkle of parmesan cheese and crackers. I also take a blender and put the soup through the blender while hot so that it is nice and creamy!

*Wonderful 1940’s recipe from a restaurant called “4B’s Restaurant” in Montana, New Mexico, North Dakota, Washington and Colorado.