Taco Soup

Every recipe I have tried from Carlsbad Cravings is always so flavorful. I love her story and her site and this recipe is no exception! Killer taco soup!

INGREDIENTS:

1 tablespoon olive oil

1 pound lean ground beef

1/2 large onion, chopped

1 tsp EACH chili powder, ground cumin

1/2 tsp EACH salt, dried oregano, smoked paprika

1/4 teaspoon pepper

1 red bell pepper, chopped

4 garlic cloves minced

1/4 cup flour

1 15 oz. can kidney beans rinsed and drained

1 15 oz. can black beans rinsed and drained

1 15 oz. can sweet corn rinsed and drained

1 4 oz. can mild diced green chilies

1 cup mild salsa

1 10 oz. can mild enchilada sauce

5 cups reduced sodium chicken broth

Add later:

1 cup freshly grated sharp cheddar cheese

1 cup freshly grated Pepper Jack cheese

4 oz. cream cheese, cubed and softened

Garnish:

Tortilla chips or Fritos

Sour cream

Tomatoes

Lettuce

Avocado/guacamole

Hot sauce to taste

Fresh cilantro

DIRECTIONS:

Heat 1 tablespoon olive oil over medium heat in a Dutch oven or soup pot. 

Brown the meat with onions until meat is cooked. 

Add all spices/seasonings, red bell pepper and garlic. Sprinkle in flour and cook, stirring constantly for 3 minutes.

Stir in kidney beans, black beans, corn, green chilies, salsa, enchilada sauce and chicken broth. 

Bring to boil then reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until slightly thickened.

Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted. 

Add milk to thin to desired consistency if desired. 

Season with additional salt/pepper/hot sauce to taste.

Serve with tortilla chips/Fritos and additional garnishes as desired.

Instant Pot Chicken Fettuccine

 Well this was delicious :)

INGREDIENTS:

1 1/2 cups chicken broth

1 1/2 cups heavy whipping cream

1 tsp pressed garlic (several cloves)

1/2 lb fettuccini noodles, broken in half

1 lb chicken breast

1 cup parmesan cheese

salt and pepper, to taste

DIRECTIONS:

First, set your Pressure Cooker on your counter and plug it in. Find a safe spot that when you release the pressure, you have clearance above.

Next, layer your ingredients in the order specified. This makes a difference. Start by adding your chicken broth, then heavy whipping cream, and fresh pressed garlic.

Do not stir. Next, break your fettuccine noodles in half. This helps them fit in the pressure cooker. Place them in your milk and broth mixture gently, moving around slightly until they are covered completely.

Top with 1 lb fresh chicken breast (or frozen actually works with this recipe too). Lay over the top (they don't need to be covered with liquid. 

Secure your lid and make sure your vent is turned to pressure (each version is different so check your manual to make sure you understand how to prep your Instant Pot for cooking).

Set your Instant Pot for "Manual" for 8 minutes. Allow it to come to pressure, then the timer will count down the 8 minutes.

Once the 8 minutes are done, allow it to "NATURALLY" release (meaning don't touch it) for an additional 8 minutes. Once that time is up, do a QUICK RELEASE.

Open carefully (away from your face so the steam doesn't burn you)! Remove the chicken (to shred it, or slice it). Then add the parmesan cheese. I use freshly shredded parmesan (not the green can stuff). Stir your noodles with the cheese, then add back your chicken. Salt and pepper, generously, to taste.

Allow it to sit for about 1 or 2 minutes to thicken if needed.

Ritz Chicken

 Love this recipe! This is the stripped down version: she has lots of great tips on her site! But for a quick and dirty recipe, I really like it how it is.

INGREDIENTS:

3 cups cooked shredded chicken breast meat

10.75 oz cream of chicken or cream of mushroom soup

1 cup sour cream or plain greek yogurt

2 sleeves Ritz crackers crushed

1 stick butter, melted 1/2 cup

2 tbs poppy seeds optional

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.

In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.

Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.

Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.

Serve with a green vegetable (I generally serve with fresh steamed broccoli)

Crockpot Cream Cheese Chicken Chili

I've seen this recipe floating around and I looove it!

INGREDIENTS:

1 can black beans drained and rinsed 

1 can corn, undrained

1 10-oz. can Rotel tomatoes w/green Chilis, undrained

1 package ranch dressing mix

1 t cumin

1 T chili powder

1 t onion powder

1/2 cup water 

2 chicken breasts

8 oz cream cheese

DIRECTIONS:

Put 2 chicken breasts in the crock pot

Mix up the rest of the ingredients. 

Then add 1 8-oz package light cream cheese

Cook on low for 6-8 hours then stir and then shred the chicken. 

Homemade Sparkling Cider

Tried this recipe a few years ago and it was a hit! Unfortunately, as I returned to her site to make it again, it kept crashing--something about mobile sites makes them crash frequently :( Since I'm not losing this recipe, I figured I needed to share it here. Thanks, Lauren!

INGREDIENTS:

12 ounce can frozen apple juice concentrate, mostly thawed

12 ounce can frozen white grape juice concentrate, mostly thawed*

2 liters 7UP (or Fresca)

6 cups ice

DIRECTIONS:

Add all ingredients to a large punch bowl and stir to combine. Serve immediately.

Note:

*You could also just use two cans of frozen apple juice instead of the white grape! Lauren added thinly sliced apples to the drinks*

Pic of the last time I served it (on my birthday with a few of my favorite people)

Cheesy Chicken & Asparagus Pasta

Came across this recipe from Lil Luna and loved it :)

INGREDIENTS:
1 16 oz. box Bowtie Pasta
2 cups chicken cubed
1 bunch asparagus trimmed and cut into 4
1/2 cup chicken broth
1/2 cup reserved pasta water
1 tbsp olive oil
2 tbsp minced garlic
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
pinch of red pepper flakes
4 oz cream cheese
1/3 cup half n half
1/2 cup Parmesan cheese shredded
garlic salt & pepper to taste

DIRECTIONS:
Heat olive oil in a skillet over medium heat and saute your chicken for approximately 15 minutes.

Cook pasta according to directions on the package. In the last 5 minutes of cooking, add the asparagus to the water. Drain and set aside while reserving a cup of the pasta water.

Once chicken is cooked add minced garlic, onion powder, garlic powder, basil, oregano and red pepper flakes to the skillet. Saute for 5 minutes.

To your skillet combine the broth, half & half, cream cheese and half of your parmesan.

Add pasta and asparagus to your skillet and stir until well combined. If pasta seems too dry, add reserved cooking water a little bit at a time. Stir over med heat until desired consistency. Add salt, pepper and extra Parmesan to taste

Butter Chicken

This recipe comes from Easy Peasy Meals. I've tried a few variations of this but I like how simple this recipe is. Unfortunately, her site keeps crashing and pretty much attacks you with ads so I'm posting it here.

INGREDIENTS:
1 1/2 lbs chicken thighs boneless and skinless or chicken breast (boneless and skinless) cut into pieces.
Salt and Pepper
½ cup sour cream or plain greek style yogurt
1 tbsp lemon juice
1 tsp turmeric powder
2 tsp Garam Masala
½ tsp chili powder
1 tsp ground cumin
1/2 Tbs ginger paste
1 tsp minced garlic
1 Tbs vegetable oil
1 cup pureed tomatoes
1 Tbs white granulated sugar
1 tsp salt
1 cup heavy cream

DIRECTIONS:
Cut chicken into pieces, and season with a little salt and pepper. Set aside.

In a large bowl, combine the sour cream or plain yogurt with the lemon juice, tumeric, garam masala, chili powder, cumin, ginger paste, minced garlic, and toss with chunked up chicken.

Cover and refrigerate at least 1 hour. Preferably longer.

Heat the vegetable oil over high heat in a large fry pan.

Add the chicken coated in the Marinade and cook for 3-4 minutes.

Add the pureed tomato, sugar and salt.

Turn down to low and cover with lid. Let simmer for 20 minutes if using chicken thighs, 15 minutes if using chicken breasts.

Add the cream, and stir well.

Garnish with cilantro leaves.

Serve over rice and enjoy!