Inspiration in the kitchen...

Here are two recipes I enjoy making! They always are a hit and are VERY easy to make. My kids, almost 5 and 6 years old can help me make these. The soup is cooked on the stove, so be careful with that, but they can help with the "chopping" (using the food processor), a great way to involve them, but doesn't make too much of a mess. If you prep this in advance (soup) it is even easier. Have fun and enjoy!!



Kelly’s 30 Minute Chicken Tortilla Soup

3 carrots
3 stalks celery
½ medium size onion
2-3 cloves garlic
I put the above ingredients in my food processor (or blender) and process until very small pieces (my family is picky and won’t eat any of the above, but if they can’t see it they will eat it, hence why I use the food processor).
2 TBLS canola or corn oil
Saute veggies and seasoning, listed below, in oil in Demarle small or medium stock pot, till the veggies are tender.
1 TBLS chili powder
½ TBLS cumin
½ tsp salt
¼ tsp pepper
2 cups stewed tomato (or use 1 16 oz. can chopped tomatoes S&W Mexican ones work good)
2-4 cups water
1 1/2 TBLS Better Than Bouilon OR
1 container Pacific Organic Chicken Stock (if using this reduce water as necessary)
If using Better Than Bouilon (found at Costco) put it in a jar with a tight fitting lid and ¼ cup water or stock, shake till combined, then add to stock pot. It works best this way. Add tomato, water or chicken stock to veggies and stir.
At this point taste the “broth” and make sure it is seasoned to your taste. The taste will change as it cooks and the flavors combine, but not too much.
1-2 frozen chicken breast (approx. 6 oz. each)
Just add the chicken breast frozen solid, straight from the freezer (I know it sounds weird, but bear with me I will explain) cook on medium high heat, so the soup just bubbles but is not boiling, for 20 minutes. Using a fork take out the chicken breast place on a cutting board and chop into appropriate size pieces. It will be HOT! Use a fork to hold the chicken while you cut it up. You can also cut it in half and use the food processor to chop it up. After it is chopped, add it back to the soup.
10 each corn tortillas OR
1 cup Masa flour
1 cup milk, optional
If using tortillas chop them up before adding to the soup. The smaller you chop them, the faster they will disintegrate ie the sooner the soup will be ready to eat. If using the Masa flour, put it in a Mason jar with tight fitting lid add the milk or some of the soup to the jar and shake till combined and no lumps. You may need to do this ½ cup flour at a time, depending on the consistency you want your soup. The Masa flour thickens the soup more than the tortillas. I don’t add the milk, but it will make the soup richer and creamy.
Our family likes cheese and tortilla strips, that I toast in the oven on my Silpat, to top off the soup! This is a great 30 minute meal that it full and robust!! Enjoy!

This can be done in a crockpot also! Chop everything, including chicken (leaving it raw). Put all seasoning, veggies, and meat in a gallon Ziplock bag. You can put it in the freezer and keep for up to a month. Set your crock pot on low add everything from Ziplock, water, tomato and water or chicken stock, cook for 6-8 hours. Add tortillas in last hour, or they can be added right before serving, but make sure it is long enough so they soften.



Sweet Corn Tomalitos

This is an amazing size dish!! Thanks to my friend Sara for inspiring me to find this recipe and suffering through a couple trials before we got it right!! THANKS SARA, you’re the best!!!

5 TBLS margarine, softened (I use I Can’t Believe It’s Not Butter)
¼ cup masa flour
1/3 cup sugar
2 cups corn kernels (frozen or fresh)
½ cup cornmeal
½ cup water
1 tsp. baking powder
½ tsp. salt
2 TBLS milk (I use water)

In the Demarle mixing bowl, mix the margarine, masa, and sugar with a mixer till light and fluffy, about 1 minute. Blend the corn with the water in the food processor (blender) until mostly chopped up. Combine with the margarine mixture, mix well. Add cornmeal, baking powder, salt, and milk (water). Put in the flower mold, bundt mold, or muffin tray(if using the muffin tray only fill ½ way or there won’t be room for it to rise), cover with a Silpat. Bake in 250 degree oven for approximately 1 hour. Watch very closely because you do not want to overcook it, because it will dry out. It is a cross between a side dish and a dessert. Yum!! Very easy and VERY yummy!! Sure to please!! Great with enchiladas too!