Tuesday, November 11, 2008

Not another food blog..

Okay, so I admit that some time is spent looking at food blogs and recipes (especially at my favorite site allrecipes.com but this isn't turning into a food blog. I do, on the other hand, feel a responsibility to share a recipe when I find one that is soo good and super easy! Here are two favorites from this week, both super easy, and super yummy! The Chicken Tortilla Soup tastes as good as the restaurants and is much healthier (and I threw it in before church on high for one hour and then on low for another three and the house smelled soo good when we came home.) The corn dog muffins are yummy and fun for kids (and adults!) and they were definitely a hit at the ward party! ENJOY! :)

Slow-Cooker Chicken Tortilla Soup
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"

1 pound shredded, cooked
chicken (I threw 7 frozen tenderloins in!)
1 (15 ounce) can whole peeled
tomatoes, mashed (I used diced)
1 (10 ounce) can enchilada
sauce (I used red)
1 medium onion, chopped
1 (4 ounce) can chopped green
chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Corn Dog Muffins
"A quick, easy way to recreate a fun, family favorite from the state fair."
2 (8.5 ounce) packages
cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins. (I used mini loaf pans - it made 12 mini loaves)
2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

1 comment:

Sean M. Cox said...

This is for Thad. I tried emailing it a couple of times and have been unsuccessful at each attempt. He was interested in some information which is included as part of a comment at the following URL:


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