Thursday, September 10, 2020

Green Enchilada Chicken Soup - Slow Cooker

 I am still here!  I have been MIA but wanted to share an easy, quick, low-carb soup with you.... Green Enchilada Chicken Soup from Seeking Good Eats Two of my girls are home this week and it is cold and rainy in Nebraska.  My friend Susan shared this recipe with me.  We loved it.  We put tortilla chips in the bottom of the bowl and we all topped with green onion, cilantro and avocado.  Next time, I would love to top with some Cotija cheese.  YUM!  Thank you Seeking Good Eats! We will be making this again!



Green Enchilada Chicken Soup (adapted from Seeking Good Eats)

2.5 lbs chicken breasts or chicken thighs (I used a mixture I had in my freezer)

28 oz can green enchilada sauce 

24 oz can chicken broth

Spray slow cooker with cooking spray.  Add in chicken, enchilada sauce and broth.  Cook 6 - 8 hours.  Shred and add back in to broth.  Add:

1 cup half and half

2 cups Monterey Jack Cheese, shredded

4 oz cream cheese, cubed

4 oz salsa verde

salt and pepper to tate

Stir until cheeses are melted.  Add any additional salsa or salt and pepper to taste. Serve over tortilla chips or enjoy just as is.  

garnish with ... avocado slices, cilantro, green onion, sour cream, shredded cheese


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Thursday, June 25, 2020

Artichoke Hummus

I was in Texas recently and saw lots of friends and family!  It was SO fun!  The first weekend in Texas was spend with about 7 of my Baylor girls at a lake in Texas.  We always enjoy being together!  It is amazing to think I have known these girls since the early eighties!

Gretchen is the big sister of my Baylor roommate.  Gretchen is a great cook and brought a homemade artichoke hummus to our weekend.  I came home from Texas and wanted to make it.  I have made it threes times in the last week to take to different social gatherings.

I took the recipe from Gretchen and one from Feed Me Phoebe. I love it!  This hummus has great texture and so much flavor.  Serve with veggies and or pita chips.


Artichoke Hummus (adapted from Feed Me Phoebe)

1  14 oz can artichoke hearts, drained
1  15 oz can garbanzo beans, drained
1/2 cup tahini
3 Tbsp lemon juice
2 garlic cloves, minced
1/4 cup water
1 tsp sea salt
3/4 tsp cumin
1/2 tsp red pepper (or more to taste)

Blend everything in a food processor.  I don't have one so I used my Vitamix and it worked beautifully.  Blend until you reach the desired consistency.  Pour into a serving bowl. Top with a drizzle of olive oil, crushed red pepper and fresh or dried parsley.  Chill until ready to serve.  Enjoy with fresh veggies and pita chips.

Tuesday, June 23, 2020

I hope everyone is doing well.  This has been such a crazy time in our country.

After Annie and John-Mark got married, COVID 19 happened.  Meg and Jenna were here for about five weeks and we had so much fun.  I cooked a lot and we played games - just so fun.  I also think I gained about 10 lbs.

Life is somewhat getting back to normal.  I haven't shared any recipes in a while  - just making old recipes and hanging out with family.

I have made some great recipes.  If you like to eat good food and mainly low carb, you should visit Peace, Love and Low Carb.  I follow Kyndra Holley on Instagram. She has written like six cookbooks and just has so much to share on Instagram.  I make her Egg Roll in a Bowl on a weekly basis.  If you haven't made Egg Roll in a Bowl, I highly recommend it.  I love the flavors and the texture and everything about it.

One of my most recent favorites from Kyndra is her Bacon Jam.  Kyndra calls it Keto Bacon Jam.  I followed her recipe and made it Keto.  You could use regular brown sugar instead of a brown sugar substitute.  I thought this recipe was amazing.  Chris made little slider burgers.  Meg had a friend over and they couldn't get enough of the Bacon Jam.  The only thing I would do differently is either cut my onion into thicker slices or even dice it in bigger pieces - my onions got a little stringy.  It truly was amazing. We had just a little left and I have been enjoying it on eggs.  Please visit Kyndra's site or check out one of her cookbooks - especially if you are enjoying a Keto or low carb lifestyle.

                                  Visit Peace, Love and Low Carb - her picture is much better!




Saturday, May 2, 2020

S'mores Chocolate Chip Cookie

This is another heavenly cookie from Ashley at Baker by Nature.  There are a lot of good cookie recipes out there but I think hers are just better - a little extra goodness.  Annie thinks this cookie is one of her very favorites.  I made these when Jenna and Meg were here and they loved them.  Jenna loved how the marshmallow melts and kind of "candies" around the edge of the cookie.  I think the only thing I changed was ... I took the cookie dough ball and put the top of the ball in a bowl of graham cracker crumbs before baking.

Make these soon!!

P.S.  One thing that Ashley does that I should do more often and why her cookies always look as amazing as they taste... she puts a few chocolate chips and marshmallows in the top of her cookies before baking.  I try to but she intentionally does it and her cookies look so amazing.


S'mores Chocolate Chip Cookies (adapted from Baker by Nature)

2 1/3 cups all purpose flour
1/2 cup graham cracker crumbs, very finely crushed (I used purchased crumbs)
1 tsp baking soda
1/2 tsp salt
2 sticks (8 oz) butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 large eggs, room temperature
2 cups semi-sweet chocolate chips
1 cup mini marshmallows
2 sheets graham crackers, roughly chopped (about 1/2 cup)

extra graham cracker crumbs for topping before baking

Preheat oven to 375.  Line 2 large baking sheets with parchment paper or baking mat. In a medium bowl, whisk together flour, graham cracker crumbs, baking soda and salt.  Set aside.

In a bowl of stand mixer or a large mixing bowl, add the butter and both sugars and beat on medium speed for 2-3 minutes, or until light and fluffy.  Add in vanilla and beat until smooth.  Beat in eggs one at a time, beating well after each addition.  Reduce mixer speed and gradually add in the flour mixture.  Be sure not to over beat.  Turn off mixer and using a sturdy spatula, fold in chocolate chips, marshmallows and roughly chopped graham crackers.

I used a smaller cookie scoop than Ashley.  She used 3 Tbsp of dough for her cookies.  I like to have more cookies so I used a medium sized cookie scoop.  I took the cookie dough ball and pressed the top into a bowl of graham cracker crumbs.  Bake cookies for 8 - 12 minutes - depending on the size of the cookie.  The edges will be golden but the cookie should still be soft in the middle.  I baked mine 8 minutes.  Let cookies cool on a baking rack before transferring to a wire rack to cool completely.

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