Tortilla Soup

• Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and saute 3 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, chili powder, cumin, paprika and season with salt and pepper to taste. Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid and gently boil until chicken has cooked through, about 15 minutes.
• Remove chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes with green chilies to pot. Then, in the 2-cup liquid measuring cup used to measure milk (or a bowl), whisk together milk and masa harina until well blended. Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much). Dice chicken and add to pot, then add black beans, pinto beans and corn. Then stir in cream and sour cream and cook until heated through.
• Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.
• *If chicken breasts are fairly thick, slices them horizontally through the thickness to create two portions. They will cook faster this way and be more tender as they'll cook more evenly.
• **If looking to make this gluten free, be sure the masa harina you're using is labeled as gluten-free, same with the tortilla chips. Masa harina can be found in the Latin section of the grocery store.

Nachos

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

Combine salsa ingredients in a bowl and set aside for flavors to marry.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/super-nachos-recipe.html?oc=linkback

Chicken Enchiladas with Red Chile Sauce

• Source: http://www.pink-parsley.com/2009/08/chicken-enchiladas.html
• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (2 large breasts)
• 1 cup extra sharp white cheddar, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• cooking spray
• salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Triple Chocolate-Peanut Butter Pudding Cake

Triple Chocolate-Peanut Butter Pudding Cake

Ingredients

 

Nonstick cooking spray

1

cup all-purpose flour

1/3

cup sugar

2

tablespoons unsweetened cocoa powder

1 1/2

teaspoons baking powder

1/2

cup chocolate milk or regular milk

2

tablespoons vegetable oil

2

teaspoons vanilla

1/2

cup peanut butter-flavor pieces

1/2

cup semisweet chocolate pieces

1/2

cup chopped peanuts

3/4

cup sugar

2

tablespoons unsweetened cocoa powder

1 1/2

cups boiling water

 

Vanilla ice cream (optional)

 

Chocolate bar pieces (optional)

 

1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
2. In a medium bowl, stir together flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add chocolate milk, oil, and vanilla; stir just until moistened. Stir in peanut butter pieces, chocolate pieces, and peanuts. Spread batter evenly in the prepared cooker.
3. In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa powder. Gradually stir in boiling water. Carefully pour cocoa mixture over batter in cooker.
4. Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick inserted into center of cake comes out clean.
5. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream and chocolate bar pieces.

 

Stuffed Apples

Source: http://www.bhg.com/recipe/stuffed-apples/

 

Ingredients

4

medium tart baking apples (such as Granny Smith, Braeburn, or Jonathan)

1/3

cup snipped dried figs or raisins

1/4

cup packed brown sugar

1/2

teaspoon apple pie spice or ground cinnamon

1/4

cup apple juice

1

tablespoon butter or margarine, cut into four pieces

 

 

Directions

1. Core apples; cut a strip of peel from the top of each apple. Place apples, top sides up, in a 3 1/2- or 4-quart slow cooker.
2. In a small bowl combine figs, brown sugar, and apple pie spice. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Pour apple juice around apples in cooker. Top each apple with a piece of butter.
3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
4. Using a large spoon transfer apples to dessert dishes. Spoon some of the cooking liquid over apples. Serve warm.

 

Nutty Pumpkin-Pie Pudding

Source: http://www.bhg.com/recipe/nutty-pumpkin-pie-pudding/

 

Ingredients

 

Nonstick cooking spray

1

15 ounce can pumpkin

1

5 ounce can evaporated milk (2/3 cup)

1/3

cup sugar

2

tablespoons pumpkin pie spice

1

1-layer-size yellow cake mix

1

cup pecans or walnuts, toasted and chopped

1/4

cup butter, melted

 

Frozen whipped dessert topping, thawed (optional)

Directions

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
2. In a medium bowl stir together cake mix, nuts, and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
3. Cover and cook on high-heat setting for 2 1/2 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes.
4. To serve, spoon warm pudding into dessert dishes. If desired, servings with dessert topping.

Chocolate Chip Cookie Bark

Source:

http://www.thekitchn.com/recipe-chocolate-chip-cookie-bark-recipes-from-the-kitchn-213933?utm_medium=email&utm_campaign=The+Kitchn+121714++15+Breakfast+Recipes+for+Christmas+Morning++Beef+Tenderloin+Tips++Holiday+Grocery+Deals++Chocolate+Chip+Cookie+Bark&utm_content=The+Kitchn+121714++15+Breakfast+Recipes+for+Christmas+Morning++Beef+Tenderloin+Tips++Holiday+Grocery+Deals++Chocolate+Chip+Cookie+Bark+CID_3151cc0e6dcb615f85ed28e47a1b30f0&utm_source=email_newsletter&utm_term=Recipe%20Chocolate%20Chip%20Cookie%20Bark

 

Makes one baking sheet of bark

1 pound white chocolate chips
1 pound dark chocolate chips or couverture disks
1 1/2 cups mini chocolate chip cookies
2/3 cup walnut pieces
1/3 cup mini chocolate chips
Line a standard (18-x-13-inch) baking sheet with wax or parchment paper, and set it aside.
In a microwave-safe bowl, melt the white chocolate chips in 20-second bursts in the microwave, stirring after each heating. (Alternatively, melt in a double-boiler.) Drape a quart-sized plastic bag over a large cup or mug, then use a spatula to transfer the melted white chocolate chips into the bag.
In another microwave-safe bowl, melt the dark chocolate in 20-second bursts in the microwave (or over a double boiler), stirring after each heating, until just melted and liquidy. (See Recipe Notes for tempering instructions, if you'd like to do that!) Pour the dark chocolate onto the lined baking sheet, and using a spatula, spread it into an even layer about 1/4-inch thick.
Snip off a small corner of the bag with the melted white chocolate chips, then pipe it out onto the dark chocolate in 1/4-inch thick stripes, covering the surface of the chocolate. Drag a spatula through the stripes of white and dark chocolate, and then again going the opposite direction, creating a swirled pattern. Repeat down the length of the chocolate.
While the chocolate is still soft and liquidy, quickly press the mini chocolate chip cookies into the surface of the chocolate, spacing them about 1 inch apart. Sprinkle the walnut pieces and mini chocolate chips over top, and press the walnuts gently into the chocolate with the palm of your hand.
Place the sheet of bark in the fridge and allow it to set up for an hour, until completely solid. Cut or break it into large 2- to 3-inch pieces. Serve or store in an airtight container for up to 1 month.

Recipe Notes

• While sprinkling the ingredients over the chocolate, it’s important to work quickly so that the chocolate doesn’t set up before the toppings have had a chance to stick. If the chocolate begins to set up, you can use a hair dryer to gently re-melt the top layer. On a high setting, hold the dryer about 6 inches from the chocolate, moving it around quickly to avoid melting all the way through to the bottom.
• Tempering the dark chocolate: If you’re using pure dark chocolate disks, or couverture, it’s worth going the extra step to temper the chocolate. You can see step-by-step instructions right here, but it’s also easy to temper chocolate in the microwave. Measure about 3/4 of the chocolate into a microwave-safe bowl, then zap it on high heat in quick, 20-second bursts, stirring and checking the temperature after each heating. When it reaches a temperature of around 115ºF, add the rest of the chocolate, stirring frequently until the temperature drops to 81ºF. Place the bowl back in the microwave, this time in 10-second bursts, until the chocolate is heated to 88-90ºF. Your chocolate is now tempered and ready to use.