Broccoli Cheese Soup

Broccoli Cheese Soup (serves 4)

1 tablespoon butter, melted
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned (I didn't have carrots on hand so I omitted this)
Few shakes of hot sauce (optional)
salt and pepper to taste
8 ounces grated sharp cheddar

In a large pan, saute (medium heat) the garlic & onions in the butter, salt and pepper. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking the entire time. Simmer for 20 minutes.

Add the broccoli, carrots, onions & hot sauce. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended & serve!

Enjoy!

Chicken Enchiladas

Chicken Enchiladas-serves 6 (or 4 really hungry people)

Ingredients:

• 3 boneless skinless chicken thighs, plus 3 large boneless skinless breasts
• 2 cans (10 oz) of enchilada sauce
  
• 1 packet taco seasoning (we prefer hot, use whatever you like)
• 1 can (4 oz) diced green chiles (optional)
  
• 20 fajita size tortillas
  
• 4 cups Mexican blend cheese

Place chicken in crockpot. Cover with enchilada sauce, chiles plus 1 1/2 of a cans worth of water. Mix in taco seasoning. Cook 8 hours on low. Remove meat and shred with a fork.

Mix chicken with a couple scoops of sauce remaining in the crockpot, plus 2 cups of the cheese.

In a large baking dish, spoon enough sauce into dish to cover the bottom. Fill each tortilla with meat/cheese mixture, roll up tightly and place seam side down in the baking dish. Top with more sauce and remaining cheese.

Bake at 375 until cheese is melted and bubbly, about 20 minutes.

If you make the chicken ahead of time and refrigerate it, make sure to have one container for the sauce and one for the chicken. If not, the chicken will absorb all the sauce. Also, be sure to leave the enchiladas in the oven a bit longer to insure that the enchiladas are heated thoroughly.

These are really yummy! We serve this with Spanish rice, corn and chips 'n salsa.

Slow-Cooker Chicken Tortilla Soup

• 2 large boneless skinless chicken breasts & 3 boneless skinless thighs
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced (I use the refrigerated pre minced kind)
  
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 small bag frozen corn
• 1 handful chopped cilantro

Topping:

• tortilla chips
  
• sour cream
  
• sharp cheddar
  

Place all the ingredients (except the toppings) into the slow cooker and cook on high for 4 hours. Before serving, remove cooked chicken, shred and add back into soup. Don't forget to take our the bay leaf too! Top with desired toppings.

I don't really like chicken so before I add the shredded chicken back into the soup, I make myself a bowl, sans chicken.

Hubby's reaction, "Mmm, this is Ahh-mazing." I'd say this recipe's a keeper :)

You can cook?

How does one really start blogging? Since I find introductions to be pretty awkward, I'm going to go ahead and skip the intro and go right into my first post...

You can cook? Is usually the response I receive when telling friends and family that I made this or that. So, I've decided to post my recipes & pictures (proof!). Most of the recipes are hijacked from other blogs and modified to our tastes.