The Very Best Chicken Tortilla Soup

This truly is the best chicken tortilla soup I've had. I crave it. I absolutely love the avocados in it. I got this recipe from another food blog and changed it a bit. (Sorry I don't have a picture yet)

2 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
4-5 c. chicken broth/stock
2-3 c. corn, frozen or canned
1 can black beans, drained and rinsed (optional)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice
2 c. salsa (I like to use homemade canned salsa, but any will work)
1 c. tortilla chips
½ c. shredded Monterey Jack, or cheddar cheese
1 avocado

Boil chicken in a large pot for about 25 minutes or until cooked through. Remove chicken, cool slightly, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add the onion & garlic mixture, broth, shredded chicken, corn, chili powder, lemon (or lime) juice, salsa, and beans (if desired). Bring to a boil. Reduce heat and simmer 15-20 min. Ladle into bowls and top with corn chips, cheese, avocado, and a little sour cream.

Fry Bread for Navajo Tacos

This is such a yummy, quick fry bread recipe, especially when topped with chili, cheese, lettuce, tomatoes, olives, salsa, and sour cream. I've tried several recipes which were tough, but this came out perfectly crispy and soft.

2 c flour
1 TBS baking powder
1 tsp salt
1-2 tsp oil
1 c milk

Combine dry ingredients, add oil and milk and mix well. Knead on a floured counter and add flour until it isn't too sticky. Knead for a few minutes, then let rest for 5 minutes.

Heat an inch of vegetable oil in a deep pan. Divide dough into 4-6 pieces and flatten into a thin circle. Fry on each side for a few minutes, until golden brown. Remove from oil and let rest on paper towels for a few minutes.

This was awesome with my chili recipe. (I will share that one soon!)

Hamilton's Whipped Sweet Potatoes

A few years ago a chef from Hamilton's shared the recipe for their sweet potatoes on Studio 5. I hadn't been a fan of yams or sweet potatoes in the past, but these are awesome. They have a sugary crust on top and can be sprinkled with pecans.

Ingredients:
•4 or 6 sm. sweet potatoes
•1 1/2 tbsp. butter
•1/8 tsp. cinnamon
•6 tbsp. milk
•¼ c - ½ c sugar, depending on sweetness
•1 egg

Brown sugar crust:
•½ c brown sugar
•1 tbsp flour
•1/8 tsp cinnamon
•¼ c melted butter

Method:

Peel and boil sweet potatoes. When tender, pour off water. Add butter, milk, sugar, egg and cinnamon and whip with mixer.

Pour mixture in a 9x9 square baking dish and smooth out. Combine flour, brown sugar, and cinnamon. Spread melted butter evenly over sweet potato mixture. Sprinkle topping over butter and bake for 20 - 25 minutes @ 375º to create a nice crust. Top with chopped pecans.

Butternut Squash Bisque

This is one of my favorites in the fall. I revised this from a recipe on Allrecipes.com.

1 T oil or butter
1/2 cup onion, diced
3/4 cup carrots, diced
4 cups butternut squash, peeled and cubed
3 cups of vegetable or chicken stock or broth
salt
pepper
ground nutmeg
1/2 cup cream

Saute the onions in the oil over medium heat until tender. Add carrots, squash and stock. Season to taste with the salt, pepper, and nutmeg. Bring to a boil, and simmer until all the veggies are tender (the carrots take a little longer than the squash). Using a food processor, or blender puree the soup until it is smooth. (I like to use an immersion blender). Return to the pot and add the cream. Heat through, without boiling it. Serve with a dash of nutmeg.

Apple Cider Glazed Pork Chops

We tried this recipe last night and loved it! I received it in an email from America's Test Kitchen. The flavor was fantastic. Sorry we didn't get a picture. We gobbled them up too fast!

Glaze
1/2 cup distilled white vinegar or cider vinegar
1/3 cup light brown sugar
1/3 cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon soy sauce
Pinch cayenne pepper

Chops
4 boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
1 tablespoon vegetable oil

Instructions
1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Pat chops dry with paper towels; season with salt and pepper.

2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.

3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

Fresh Peach Pie

I adapted this recipe from one on Allrecipes.com. I love it because it doesn't use any artificial glaze and I love the freshness of the peaches.

1 (9 inch) pie shell, baked
3/4 cup white sugar
1/3 cup water
2 tablespoons cornstarch
2 tsp butter
1 1/2 cups fresh peaches, pitted and mashed
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
4 1/2 cups fresh peaches - pitted, skinned, and sliced

Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla. Fill pie shell with half of the sliced peaches, then half of the glaze, then the rest of the peaches and glaze. Refrigerate until cold, then serve.

Chile Salsa

If you are a fan of spicy salsa, this recipe is for you. This is my favorite salsa recipe to date. It is fairly hot, but not uncomfortably so. I got it off of a few university extention websites and it has been tested safe for canning.

I used a food processor to chop everything finely and it saved a lot of time and tears (from the peppers and onions).

Yield: 7 to 9 pints
10 cups peeled, cored, chopped tomatoes
4 cups chopped onions
1 cup vinegar
6 cups seeded, chopped chiles/peppers*
3 tsp salt
1/2 tsp pepper

Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
*Use mixture of mild and hot chiles/peppers.

(If desired, you may substitute lemon of lime juice for the vinegar)