Trisha's Chicken Tortilla Soup

Trisha's Southern Kitchen Show
www.foodnetwork.com

I changed a couple of things to make this soup lighter like fat-free milk instead of half and half and cooking spray Canola oil instead of butter. I omitted the cumin since I am not a big fan and the fajita seasoning has some in it.
Really good soup, my hubby had seconds.

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion finely chopped
2 tablespoons all-purpose flour
3 (14 oz) cans chicken broth
4 cups half and half
1 (10.75 oz) cream of chicken soup
1 cup salsa, mild or spicy
4 boneless skinless chicken breasts, boiled, drained and shredded
1 (15 oz) black beans, drained
1 (15 oz) red kidney beans, drained
1 (15 oz) whole kernel corn, drained
2 teaspoons cumin
1 1.27 oz packet fajita seasoning or 4 to 4 1/2 teaspoons of my home-made fajita seasoning (See recipe in Condiment Section)

Garnishes:
1 (16 oz) bag tortilla chips
8 oz Monterey Jack cheese, grated
8 oz sharp Cheddar cheese grated
1/2 cup sour cream

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened about 5 minutes. Add the flour and stir well cooking for 1 minute more. Add the broth and the half and half. Stir in the cream of chicken soup, beans, corn, fajita seasoning, salsa, chicken and cumin.

Continue to simmer over low heat for 15 minutes.

Ladle the hot soup into bowls. Serve with the the desired garnishes.

Makes 8 servings

Home-made Fajita Seasoning

3 teaspoons chicken bouillon granules
4 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon cumin
4 teaspoons paprika
3 1/2 teaspoons salt
3 1/2 teaspoons sugar

Mix and store in a air-tight container.

Makes 1/3 cup

Corn and Tomato Pasta Salad

Better Homes and Gardens, Annual Recipes 1997
www.betterhomesandgardens.com

3 oz  ( 1 1/2 cups) farfalle pasta (bow ties)- I used campanelle
2 fresh ears of corn of 1 cup loose-pack frozen whole kernel corn
1 large tomato, seeded and chopped  (about 3/4 cup)
1 cup shredded cooked chicken
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon water or chicken broth
2-3 tablespoons purchased Pesto Sauce
3 tablespoons vinegar

Romaine leaves
2 tablespoons shredded Parmesan Cheese
Snipped basil leaves

Cook pasta according to package directions, Drained pasta. Rinse with cold water; drain again.
Meanwhile, if using fresh corn, cut the kernels off the cob. Cook corn covered, in boiling water about 4 minutes or till tender; drain. If using frozen corn, cook according to package directions; drain. Let cool slightly.

In a large bowl, combine pasta, corn, chicken and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, salt, pepper, chicken broth or water and vinegar. Cover and shake well. Put over pasta mixture. Toss gently to coat. Cover and chill 2 to 24 hours.

To serve, line a serving plate with romaine leaves. Arrange salad atop romaine. Sprinkle with Parmesan cheese and basil,

Note:  I omit the chicken sometimes like in the picture and add 1/4 c extra uncooked pasta.

Makes 8 side-dish servings

Glazed Acorn Squash

2 small or medium size acorn squash, halved lengthwise, seeds and membranes removed
2 tablespoons butter
2 tablespoons packed brown sugar
2 tablespoons maple syrup
2 tablespoons honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Mix the butter, sugar, maple syrup, honey and spices. Spread the mixture inside the acorn squash halves. Place them in  baking pan cut side up.

Bake in a preheated 400 F for 45 minutes -1 hour.

Cream Cheese Cut-out Cookies

www.happyhomemakercindy.com

Picture courtesy of Sara Nay

1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder

1 tub vanilla or cream cheese frosting
Food coloring (if you would like to make the frosting a different color)
Sprinkles

In a large bowl beat butter and cream cheese until well combined. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well. In a small bowl, combine flour and baking powder.
Add dry ingredients to cream cheese mixture. Beat until well mixed.

Divide dough in half. Wrap each portion in plastic wrap and refrigerate until easy to handle-about 1 1/2 hours. Preheat oven to 350 degrees. Roll out 1/4-inch thick or thicker on a lightly floured surface. Using cookie cutters, cut out and place 2 inches apart on a parchment paper lined cookie sheet.

Bake 10-13 minutes depending on how thick you made the cookies or until edges are lightly browned. Remove to wire rack. Allow to cool completely. Ice the cookies with frosting and decorate with sprinkles.

Vegan Multigrain Waffles-Melba-Style

1 1/2 cups whole wheat flour
1 cup all-purpose flour
1/3 quick-cooking oatmeal
1/4 cup wheat germ
1/4 cup flax seed meal
1 tablespoon cornmeal
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons honey
1/4 cup Canola oil
2 teaspoons vanilla extract
2 1/2 cups plus 2 tablespoons fat-free milk
2 very ripe bananas, mashed (1 cup)
1/4 cup chopped pecans

Mix the dry ingredients in a big bowl. Then mix the wet ingredients in another bowl and add to the dry ingredients. Cook the waffles following the waffle maker instructions making sure the batter cooks through.

Serve with peach slices in 100 % fruit juice, strawberry syrup and fat-free whipped cream or your favorite syrup.

Makes 14-16 waffles

Egg Pie

Recipe courtesy of my Filipino friend, Ruby Bradshaw

1 Store-bought pie crust or home-made (see my home-made pie crust recipe on the Dessert Section)

Filling:

1 3/4 cups evaporated milk
3 large eggs
1 large egg, egg white and yolk separated
1 cup granulated sugar
1 teaspoon vanilla extract

Directions:

Follow the instructions of my home-made pie crust recipe. The flattened dough should be wide enough to fit a 9-inch pie plate. Place the crust into pie plate and cut the extra using a pair of scissors. Refrigerate while doing the filling.

Start making the filling by scalding the evaporated milk. This is done by heating in the microwave for 2 minutes.

In a mixing bowl, combine the eggs and egg yolk and whisk. Gradually add the sugar while whisking.

Add the vanilla and mix until all the ingredients are combined.

Pour in the scalded milk and mix thoroughly.

Beat the egg white with an electric mixer until it forms soft peaks. Fold in the beaten egg white in the egg mixture.

Preheat the oven to 350 F. Pour the filling mixture into the refrigerated pie crust. Bake for 15 minutes at 350 F. Then lower the temperature to 325 F and bake for 30-40 minutes or until a toothpick inserted in the center of the pie comes out clean.

Remove the egg pie from the oven and let cool.

Makes 8-10 servings