Chicken Tortilla soup

One of my favorite things this time of the year is making a lot of soup.  And one of my favorite's is Chicken Tortilla.  Who doesn't love chicken tortilla soup!?  This recipe has lots of flavor and can be low in calories...as long as you don't put a lot of cheese, sour cream and tortilla chips in it (that's why I call them optional:-).  

Did you know that real chicken tortilla soup actually has a tortilla 'melted' in it?  That's what makes the broth rich and creamy.  I don't do that in mine to save some calories, but it still has outstanding flavor and loaded with great foods that are good for you.  It's the perfect meal to top off a cold wintery day because it will keep you warm to your toes and back!

Chicken Tortilla Soup recipe:

2 chicken breast - boiled and shredded
1/2 large onion - diced
1T. olive oil
1 can Rotel (tomatoes and green chilis)
1 can diced tomatoes
1/2 can corn (drained)
1 can black beans - drained
2 t. ground black pepper
1/2 t. cayenne pepper
1 T - paprika
1 T - kosher salt
1 T - onion salt
1 tsp - poultry seasoning
1 tsp - minced dried garlic
1 cup salsa (I used medium spice)
1 cup chicken broth
3 cups water

Optional toppings:
- avocado
- sour cream
- shredded cheese
- tortilla chips

Directions:
- Boil the chicken breasts for 10 - 15 mins, until it is no longer pink inside.  The more done the chicken is, the easier it is to shred.  I boil my chicken, but you can also grill or bake...or even buy rotisserie chicken for the store to use.  

- Dice the onion and place in your soup pot with olive oil over medium/high heat and saute until translucent.  Season with salt an pepper while the onion is cooking.

- Add the chicken and the spices (ground black pepper, cayenne pepper, paprika, kosher salt, onion salt, poultry seasoning, and minced garlic).   This will help season the chicken and the soup as you build it with the rest of the ingredients.
- Add the rotel, diced tomatoes, black beans and corn.  Stir well and let simmer for 5 mins.

- Add the salsa, chicken broth and water.  Stir, cover and let simmer for 20 minutes.  

- Serve in bowls and add whatever toppings you would like to make it your own.  

It's that easy...Enjoy!
Dee

Copy Cat Blue Koi Wonton Soup

With the cold weather outside it is time to warm up from the inside! Perfect weather to try and perfect what I think is the best soup in Kansas City.  If you haven't been to the Blue Koi yet.....WHY?  Great place to grab wontons, (pan fried spicy ones are my favorite) lettuce wraps, and to die for wonton soup.  I really do think that this soup may have healing powers when you don't feel well.

I tried my hand at making these bundles of goodness and recreating the soup.  I think my husband and I both agree that this is a keeper.  So if you aren't feeling well, or would just like some good ol' comfort food for the soul...try this recipe out.

What you will need:

For the soup:

           7 cups chicken broth or stock

           3 thin slices fresh ginger

           4 cups fresh spinach leaves

           2 cups wide egg noodles or homestyle noodles

           Bean sprouts

           Pepper to taste

For the wontons:

            1/2 pound ground chicken

            2 scallions finely chopped

            1 Tbsp minced fresh ginger

            1 garlic clove minced

            1 Tbsp plus 1 tsp soy sauce

            1 tsp rice vinegar

            1/4 tsp sesame oil

            1/4 tsp salt & pepper

            1 tsp chili garlic sauce (the rooster sauce)

            1 tsp cornstarch 

            1 pkg. wonton wrappers (in the produce aisle....I know weird place)

  

In a large saucepan, combine the chicken broth and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat.
Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, chili garlic sauce and cornstarch and mix well.
Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a baking sheet lined with waxed paper and cover them loosely with plastic wrap.

Assembling the Wontons:
1. Place a wrapper flour side up on your work surface. Drop a small spoon of the meat mixture onto the wrapper.
2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
3. Using your finger, make an indentation in the middle of the filled wonton.
4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

Bring the chicken stock to a boil and add the noodles. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside, about 8 minutes. Add the spinach and cook until wilted, add pepper to taste.

Serve with bean spouts as a garnish.

Enjoy!

Banana Nut (and a whole lot more!) muffins

Smiley face!

If I added everything that is in these muffins to the title, it would be very long!  It's packed full of good tasting stuff...that will make you want to each the entire batch!  So, if you're like me and can't really afford to eat 24 muffins on your own; make these the next time you have a pot luck at work, or looking for something to take to the new neighbor to welcome them to the neighborhood... these little gems will be a huge hit!

I used to make a lot of banana bread, but I hated cutting some off and then wrapping it back up; and then ten minutes later, unwrapping and cutting more off...ugh why keep me from my love?  That's why I just started making muffins instead.  They're just like banana bread, only easier to get to, and easier to share, too!

I finally found my go to banana nut muffin recipe, and then started experimenting with it.  It now not only has nuts (I use pecans, but you can use walnuts if you prefer), but dark chocolate chips, butterscotch chips, and toffee pieces.  Yum! 

Here's my my recipe for the best banana nut, chocolate chip, butterscotch, toffee muffins! See - I need a shorter name for them!  Maybe Banana Goodness muffins; or Kitchen Sink muffins?  Ok, I'll keep working on the name, but you just need to make these so you can start enjoying them!

Banana Goodness muffins recipe:
3 - 4 ripe bananas, mashed 
1/2 c butter melted
1 cup sugar
1/2 tsp. salt
2 eggs (I usually use one egg and substitute flaxseed for the other egg...makes me feel like I'm making them healthier...ha!)
1 tsp. almond extract (you can use vanilla, but I like the flavor the almond gives these)
1 1/2 c. all-purpose flour
1 tsp baking soda
1 tsp baking powder
Add ins:
1/2 cup chopped pecans
1/2 cup dark chocolate chips (you can use semi-sweet too, I just like the dark chocolate)
1/2 cup butterscotch chips
1/2 cup toffee bits (you can find Skor or Heath toffee pieces in the baking aisle, or crush your own)

Directions:

• Preheat the over to 350 degrees. 
• Mash the ripe bananas in a large bowl.
• Add the butter and sugar and mix well to combine.
• Add the remaining ingredients up to the Add ins and mix well.

• Stir in the add ins until well combined
• Scoop or pour into a prepared muffin pan that is greased or lined with muffin liners
• Bake for 20 - 24 minutes
• Eat and enjoy!! 

Sweet dreams!

Dee