Sunday, February 22, 2009

Chicken Tortilla Soup
This is an easy soup that I make for my family often in the winter. It's kid friendly because it isn't spicy, but you could add some tobasco if you like it with some heat.

3 boneless, skinless chicken breasts – cut into bite sized cubes
1 T. oil
½ onion, chopped
2 cloves garlic, minced
1 ¼ tsp cumin
¼ tsp chili powder
1 ¾ tsp oregano
1 sweet red, yellow, or orange pepper (or a combination), chopped
4 plum tomatoes, chopped
24 oz. chicken stock (or I use 3 c. water & 4 chicken bouillon cubes)
1 can corn, drained
1 can black beans, drained
3 T. fresh lime juice
½ cup chopped fresh cilantro

Heat oil over medium heat. Add the chopped onions, minced garlic, cumin, chili powder, and oregano; cook for 3 minutes, or until softened. Add the chicken cubes, chopped peppers and cook until chicken is done. Add tomatoes and chicken stock. Bring to a boil, reduce and simmer for 7 minutes. Add corn and black beans; cook for 2 minutes. Stir in lime juice. Add cilantro just before serving. Ladle into bowls and garnish with tortilla chips.

Usually, I'll serve the soup with cheese quesidillas and chips and salsa.

Monday, February 16, 2009

Twisted Kisses

I have seen these on lots of other blogs but I thought I would post them here. My family loved this super easy recipe and my kids loved being so involved. I LOVE the way they taste and just how easy they are to make and I love that there is no mess!!

1 package Hershey Kisses (we used hugs too.)
1 package milk chocolate M&M's (we used Reese's pieces)
1 package pretzles

Line a cookie sheet with wax paper or tinfoil

Preheat oven to 200 degrees.

Lay out pretzles on the wax paper and place a Hershey Kiss on each pretzle.

Place in the oven for 4-6 minutes (remove when the kisses have softened)

Once out of the oven press an M&M on each kiss.

Sunday, February 8, 2009

Chocolate Sandwiches

These were absolutely to die for!

2 large eggs
2 tablespoons milk
4 large slices challah or Italian bread, (cut 3/4 inch thick)
4 ounces thin semisweet chocolate bar
2 tablespoons unsalted butter
Confectioners' sugar, for dusting

1) In a large, shallow dish, whisk together eggs and milk; set aside.

2) Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.

3) Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Cut in half, and dust with confectioners' sugar before serving.