Tuesday, January 09, 2007

calling all cooks

As I type, the aroma of Santa Fe Chicken Soup drifts up my stairs and it smells heavenly! I tried the soup at a friend's house and begged the recipe from her. Mike and I made a decision together to eat out less so I'm cooking more. Problem is, cooking is NOT my forte. So I'm asking for the help of my friends. I can get by with a little help from my friends, right? (That's a Beatles reference for all you young'uns.) :)

Please take a minute (don't just type the first thing that pops in your head!) and leave me your most favorite, yet easy, recipe. I know how to cook spaghetti and lasagna well so Italian probably isn't what I need. I also know how to cook a roast and a mean Chicken Enchilada Casserole. But I'll take any other chicken recipes, any soup recipes (we love soup in the Winter) and just anything else easy and great.

Thanks! I can't wait to see your favorites!!!

Peace out!

"Faith is the lens of the soul that reaches out and sees what the natural eye cannot see." -Pastor Joseph Morgan

12 comments:

Amanda said...

Potato Soup
4-5 white potatoes
2 cans chicken broth
1 can cream of celery soup
1 can cream of onion soup
1/2 pint of half and half (or milk)
5 oz. each- Monterey Jack & Cheddar cheese (I use Kraft pre-shredded Mexican style these two are pre-mixed. Amount isn't exactly 10 oz. total, but I use the entire package)
1/2 onion chopped
pepper to taste (will be salty b/c of chicken broth)

Peel and cube potatoes, add chopped onion and cover w/ chicken broth & simmer until potatoes are cooked. Add soups, bring to a simmer, add half & half or milk and cheese. Simmer until cheese is melted and serve. You will need to continue to stir to prevent sticking.
Enjoy!
(if you don't like onions use cream of mushroom soup instead and don't add chopped onion!!)

Chelle said...

HA! I was going to type my potato cheese soup recipe. Well then...I'll just have to think of another one to share.

TracieClaiborne said...

Yay!! Thanks!

Hollye said...

I make this often. Sometimes I double the batch and freeze part of it.

Taco Soup

1 lb ground beef
1 c. diced onion
3 15 oz cans tomatoes
1 15 oz can of pinto beans
1 15 oz can of kidney beans
1 15 oz can of whole kernel corn
1 pkg Ranch dressing mix
1 pkg of taco mix
1 4 oz can/jar chopped green chilies
1 cup water
taco chips
shredded cheese

Brown meat and onion; drain. Add tomatoes, beans, corn, taco mix, dressing mix, chilies, and water. Cook slowly for 1 - 1-1/2 hours.
Serve with cheese and taco/Frito chips - I also serve w/a dollop of sour cream.
-----
Variations:

can add/substitute black beans, green beans or any other combo or even a can of prepared chili (Bush's Chili Magic)
can add/substitute rotel tomatoes
can add 1 clove garlic, garlic salt or powder
frozen corn works too
Crush the taco chips
serve w/cornbread instead of chips

kimB said...

Hi Tracie! Here's the recipe for a soup I "invented" years ago when my children were small. It's become a family and potluck favorite :)

"Kim's Bacon-Cheese Chowder"

* 1 large or 2 med potatoes, cubed and boiled till tender (not soft)
* 1/2 to 1 whole onion, sliced or diced and sautee'd till tender
* 1 can whole kernel corn, drained
* 1/2 to 1 lb bacon, cooked, drained and torn into pieces
* 4 small (10 oz) cans cream of mushroom soup
* 3 soup-cans milk
* 1 to 2 lbs Velveeta cheese, cubed

1) Combine all ingredients except cheese into large Dutch oven or crockpot - simmer on low-med heat.

2) Place cubed Velveeta into large microwaveable bowl and add a couple tablespoons of milk. Cook on high for two minutes - stir and return to oven for another minute or two or until cheese is melted. Add to soup mixture.

3) If cooking on stovetop, simmer for at least three hours on low, stirring occasionally to prevent cheese from scorching on the bottom of the pan. If using a crockpot, cook on low to med for at least three hours, stirring occasionally.

Tastes best if made a day ahead; heat through and stir well before serving. I serve it with fresh crusty rolls and sometimes a green salad.

Possible substitutions/additions:
* Replace bacon with canned chicken or tuna (drained), diced cooked ham or chicken, or burger that has been seasoned, cooked and drained.
* Replace mushroom soup with cream of chicken or mix the two
* Add diced, sautee'd celery, bell peppers, red peppers, fresh mushrooms
* Replace potatoes with cooked rice, macaroni or other pasta

Hope you enjoy this if you try it!

Hugs from Alaska - kimB

Hollye said...

Do you do any crock pot cooking? If so, I've got a TON of recipes that are easy. Let me know.

Hollye

Hollye said...

CHICKEN (or TURKEY) POT PIE
Filling: 1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups chicken broth
2/3 cup milk
2 ½ - 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed
1 package Pillsbury Refrigerated Pie Crusts (If you are going to make this for someone and take it to them, I suggest that you get the crusts that are in the pans already. You can invert one of them onto a cookie sheet and then use it to cover the pie. That way you don't have to worry about getting your pie pan back.)

1. Heat oven to 425F. Prepare pie crusts as directed on package for two-crust pie using 9” pie pan.
2. In a medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly until bubbly and thickened.
3. Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.
4. Bake at 425F for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Serves 6
(I cook a couple of whole chickens every couple of weeks. Then I debone and freeze the cooked chicken. That way I always have cooked chicken on hand. Sometimes I will freeze the broth, but I have limited freezer space, so I haven't lately.)

annkelli said...

Save these for me!
I will be cooking more too!
Ha!
You and me in the kitchen!!!

Debby said...

Hi Tracie, I actually have one that I got from a friend a long time ago that I did last night that you might enjoy. These amounts are not exact and you can adjust to your taste.

Chicken Casserole

Chicken (breast or tenders-last night I actually used 4 chicken quarters, bone-in, so whatever equivalent to that if you use a different cut that works best for you)
1 large can cream of chicken soup
1 small can cream of mushroom soup
1 box cream cheese (I use the fat free)
2 cans quartered artichoke hearts, drained
2 small cans mushrooms, drained (or if you use fresh, saute and drain them first)
2 cups shredded cheese (flavor your choice)

Preheat oven to 350, spray 9x13 pan (I use my Pampered Chef stone).
Mix soups and cream cheese until well combined. Add all other ingredients, except chicken, and combine till well mixed. Arrange chicken in prepared pan and then spread mixture on top and pop in the oven. Cooking time will depend on the cut of chicken you use. Mine with the 4 quarters I baked for 75 minutes. The breasts and tenders would take less time, probably 45-60 minutes. Serve over your favorite kind of rice.

I like this because it's a little different than most chicken casserole recipes. I've thought of trying spinach added into it as well, or fresh chopped and seeded tomatoes. Anyway, hope you enjoy - let me know what you think.

Debby

{J-La} aka: Jill Gross-LaFaye said...

Carne Asada {Burritos}

Because I know you love Mexican food!!!
Grilling is required...

4 lb. Aracherra {from the Mexican Market..there is one in Hermitage by the Post Office if you do not have one locally that you shop at}:

1 bottle Original Allegro (found in the grocery store in the steak sauce area}

La Costena Taquera Salsa {Hot}
Also found at the Mexican Market

_________________________________

Soak meat in Allegro (30 minutes): Grill meat..DO NOT OVERCOOK! After grilling..and after it cools a bit..cut meat into bite sized pieces & place in large skillet & add La Costena Tquera Hot Salsa..this is not Hot, Hot..Izabelle eats it and loves it! Cook meat in skillet aprox. 15-20 minutes. Serve on a large flour tortilla with fresh refried beans..{I cook dried beans in a crock pot..then refry them in a pan..they taste so much better than canned refried beans!}..Cilantro, shredded cheese, fresh squeezed lime, sour cream and avocado slices. ENJOY!!

{J-La} aka: Jill Gross-LaFaye said...

Torta Di Pasta
{Giada De Laurentiis}

8 oz. spaghetti
1/2 c. oil packed sun-dried tomatoes, drained & chopped {I use fresh roma's..not real fond of the sin-dried}
4 large eggs
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 c. grated parmesan
1 c. grated fontina
1 tblsp. unsalted butter
1 tblsp. olive oil

Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
In a large bowl, whisk the eggs, slat & pepper, parmesan & fontina to blend. Add the cooled spaghetti mixture; toss to coat.
Preheat the broiler. Melt the butter and oil in a 9 1/2 inch diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until top is golden brown, about 5 minutes cool in the skillet to room temperature. Invert the torta onto a platter. Cut into wedges and serve at room temperature. I serve garlic bread with this dish..and pesto if you like: ENJOY!

{J-La} aka: Jill Gross-LaFaye said...

Sin-dried! Ha! I meant Sun-dried.