Monday, February 28, 2011
•2 Tablespoons Olive Oil
•1 cup Chopped Onion
•⅔ cups Chopped Cilantro, Divided Use
•1 Tablespoon Minced Garlic
•14-½ ounces, weight Can Of Diced Tomatoes
•¾ Tablespoons Ground Cumin
•½ Tablespoons Chili Powder
•¼ teaspoons Cayenne Pepper
•2 whole Bay Leaves
•4 cups Chicken Broth
•2 whole Large Carrots, Sliced Thin
•1 whole Chicken Breasts, Sliced Thin
•1-½ cup Shredded Monterrey Jack Cheese, Divided Use
•¾ teaspoons Salt
•1 bag Tortilla Chips, 12 Ounce Bag
•1 whole Avocado, diced
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.
Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
Sunday, February 20, 2011
I am not exactly sure where this recipe originates from but it has been in our family for as long as I can remember. All you need is three simple ingredients: popcorn, sugar, IMPERIAL margarine. (it has to be Imperial no other margarine or butter will work)
1. Pop some popcorn in an air popper (just follow the directions that come with your popper). I do one batch of popcorn because I like my popcorn to have more caramel.
2. Place popcorn in a paper bag with holes cut out in the bottom just like the picture above shows. Shake out all of the unpopped kernels. Your dentist will be happy you did this.
3. In a large pot place 1 cup sugar and 1 cube IMPERIAL margarine then turn the heat to high. Stirring constantly until the butter and sugar melt and it becomes the color of caramel. This will not take to long so don't walk away from it. It can burn very easily.
4. Turn off the heat and pour your popcorn in the pot and stir until all popcorn is coated. Dump mixture onto waxed paper to cool.
5. Eat and enjoy!
Easiest caramel corn period
1 cup sugar
1 cube IMPERIAL margarine (must be Imperial!)
1 batch popcorn