This is probably my most asked for recipe. It is definitely not my own recipe…but it’s amazing. I make this roughly once a week and I am STILL not tired of it. My soccer moms love it and I get asked almost weekly for the details! There are so many crockpot recipes for tortilla soup, or easy methods. If you want EASY, this is not for you. I mean it’s easy…it’s just not fast. It is time consuming and has lots of steps. BUT that’s what makes it my favorite thing ever. That’s what makes it drool worthy. So if you have a free afternoon or evening to dedicate a half hour/45 minutes to it….Here you go!
(Pictures are not mine either- they are from Pinterest)
- 1 Tbsp canola oil
- 1 1/2 cup chopped yellow onion (1 medium)
- 1 Tbsp finely minced garlic (3 cloves)
- 1 jalapeño, seeded and chopped (1/4 cup) — Only if you want it spicy
- 1 (32 oz) carton low-sodium chicken broth
- 1 tsp of each chili powder, cumin, and paprika– For less spicy use half the chili powder
- Salt and freshly ground black pepper, to taste
- 1 1/4 lbs boneless skinless chicken breasts*
- 1 (15 oz) can diced tomatoes with green chilies
- 1 1/3 cups milk
- 1/3 cup corn meal
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn
- 2/3 cup heavy cream
- 1/4 cup sour cream
Toppings: Cilantro, Shredded Mexican cheese, Avocado, and Tortilla chips (Juanita’s are the best)
- 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.
Share with your friends, family and definitely your soccer mom group!
*recipe and photo source: Cooking Classy
Welcome, welcome, welcome back. I think I am referring to myself here, since it has been almost a year since I have last posted. WOW. I have had many people scold me for this and I know it has been too long. What has happened this year? Well, we now have a 13 month old, traveled to Scotland with three children for a month, loved, lost, and celebrated. Alas the summer is here..again and I am writing. Today won’t be long–but very important. It has been a ridiculous western Washington summer here. Like record holding summer. Luckily we are one of the few to enjoy AC in our home..but it has still been challenging. Who wants to cook when you are that hot? Like really? A sweaty mess and kitchen mess? No thanks. I am however finding I like smaller snack type foods when it’s this hot. Which is why I brought out the Black Bean and Corn salsa today. Seriously the most refreshing, chunky, EASY EASY EASY thing to make ever. Here it goes.. NEED:
- 1 can of corn
- 1 can of black beans
- 1 can of Petite Diced Tomatoes
- Juanita’s chips (because they are the sh*t)
WHAT TO DO:
- First dump all three canned items into a strainer and wash them under cold water
- next, pour them into a medium size bowl.
- Chop up some cilantro
- Cube some Avcocado
- squeeze some fresh Lime
- sprinkle a little Salt
AND JUST LIKE THAT—-you’re done. Enjoy with a cold beer, lime and some Juanita’s You are welcome.
OH my gosh people. I just made possibly the most amazing cookies of my life. This may or may not have to do with the growing little boy inside my stomach..but regardless they are amazing. I have always been a big fan of the cake batter cookies…I may have even posted about them before. SUPER easy and SUPER good. BUT I took it to a whole new level today…where I have not gone before.
To add to today’s post I must update you on the new “pregnancy cravings” of recent. Strawberry cheesecake anything, strawberries, blueberries and fruit in general. Sooooo we have been pretty regular at Menchies lately…don’t judge…This week they have the flavors: Cheese cake and their always best seller- Cake Batter. Mix the two together…add some white chocolate chips, fresh strawberries, fresh blueberries, and cheese cake bites..HEAVEN!!! This is all leading me into the most amazing cookies ever…no worries.
TODAY. I am not feeling too good. Baby’s head is wedged in between my pelvic bone (where he has pretty much been camping out since 16 weeks). It is impossible to walk, stand, or even sit. Thanks kid. But I made it to the store, and I made it to the baking aisle, and I just happened to make it home to prepare for myself these delicious cookies 🙂
If you don’t already know how to make Cake Batter cookies I will explain here:
- 1 box Funfettit cake mix (or any flavor you like, doesn’t matter the brand) I used Pillsbury Funfetti
- 2 eggs
- 1/3 cup vegetable oil
That’s it, seriously. Preheat your oven to 375°. mix those three ingredients together in a large bowl, and on a NON-GREASED cookie sheet plop little 1″ balls on to your sheet. Put in over for roughly 8 minutes (or until you see golden brown along the edges of the cookies). My tip top secret?? Even though they look gooey still..or may not be cooked enough…they are. Leave them to cool for about 5 minutes and they firm right up..but just the right amount! Most people put them back in and then they aren’t as moist and soft 🙂
OK so yes that is all wonderful and all but where is the AMAZING part? Well I picked up two frosting’s this time. I usually go for the strawberry one (always tastes wonderful on the cookies) and this time I picked up a cream cheese one. I did half & half (OK Henley did) with the flavors once the cookies were cooled enough to frost. Guess what I did next. I got out my fresh strawberries…cut them into small quarters..and yes I did. I placed those little suckers on the cookies. I took ONE bite out of the cream cheese cookie with strawberries and melted. This may be an over dramatization due to my pregnancy but I kid you not they were probably the best thing ever.
So not only do I have scrumptious cookies in my house but they look pretty darn Valentines Day-ie and I love them 🙂 This is a great lazy day, wanting something sweet to make recipe.
Hope you all have a lovely Vday and maybe you can make these for a kids class party or someone you love!
I don’t know about you but my children seem to be going through a “I don’t want to eat anything” stage. It is getting rather frustrating trying to cook a nice meal that EVERYONE can enjoy. To be honest, I was a HUGE picky eater growing up, it wasn’t until I met my husband that I started eating fish…and most vegetables. I give them credit where it is deserved, like the fact my 5 year old daughter will sit and devour an entire TREE of broccoli by herself and my son will eat Asparagus like it is going out of style. But normal kid food…like let’s say Cheesy mashed potatoes. Good heavens you’d think I was trying to poison them. It’s so absolutely ridiculous. Or maybe the typical all american kid meal- grilled cheese sandwiches. Henley look at it for ten minutes and then finally after her first bite said “But mommy, do I HAVE to?” SERIOUSLY CHILD????? What kid doesn’t love grilled cheese? Mine I guess.
So the trek for home cooked, some what healthy meals that my kids will eat began. I have numerous friends I stay connected with that have larger families as well and you betchya I badgered them with questions and their secrets. Tonight however, was another Pinterest inspiration. Now, normally I would link the fellow bloggers recipe with my own post however I don’t feel the did the best job at explaining–well…anything. The one thing about these adventures in cooking is that I get to try it out first and then post what I would change or what should be changed for the next person to try. This recipe definitely needed some more explanation and some tweaks to it. So I guess we will dive right in.
Ingredients: ( I have a family of 4 and a husband who eats a lot, and kids who eat little..so change the amount depending on you’re own family)
- 6 hot dogs, cut in half the horizontal way
- wooden sticks (we used ones that we had used for Kabob’s previously and they worked great– and cheap. Can be found at any grocery store)
- 3/4 cup cornbread mix
- 4 tablespoons cornstarch
- 6 tablespoons granulated sugar
- 1 cup all purpose, unbleached flour
- 1 1/2 teaspoon salt
- 1 cup whole milk ( I used 2% and it didn’t make a difference)
- 1 raw egg
I first got a large pot and poured canola oil in it…enough to be able to dip the hot dogs in and cover them. (This recipe was a fried corn dog style..more like the fair but I am sure it can be done baked for a healthier style). Turn the heat on to Med-High. Next start your batter. Mix all of the ingredients (minus the hot dogs) in a medium mixing bowl. Stir them all together until it creates a nice smooth, creamy mixture. Take your halved hot dogs and poke your sticks in to them 3/4 of the way. Dip the hot dogs into your batter so that it fully covers the dog. Don’t get it too thick otherwise it won’t cook all the way. Once you have completed this your oil should be hot enough to start frying. Take one at a time and lower the dog with batter into the oil. (We have a netted frying utensil we use for this which makes it easier and less dangerous). Leave the hot dog under the oil for about 2 minutes or until a medium brown color. This is where we messed up. I had coated the hot dogs too thick with batter and the oil was too hot. You want the oil at 375 degrees though I am not sure how you would measure that? Med-High heat should be good. When you bring them out set them aside on a plate with a paper towel to soak up the excess oil.
Once we sat down to eat they looked, and smelled delicious. Kids were SO very excited to eat which was a huge plus. When i bit into my first one the batter was not fully done on the inside….and we noticed the ones that had thicker breading where the ones that did not get fully cooked on the inside. The lighter colored breading seemed to be more thin and fully done…just as delicious 🙂 Hope all of this helps the next one to try the recipe!!!
Have a Hot diggity dog day/night wherever you are
My cravings have not changed from one child to the next..I still am obsessed with Mexican food and Red Robin? I am convinced that my cravings are then passed to my child for further more. Liam’s favorite restaurant in the whole world is Mazatlan or any chicken enchilada he can find, and Henley’s favorite is..well, Red Robin.
Aside from those cravings it has been a little different this time..and I will not complain about these. Artichokes. Dear lord. Back a pick up truck full of artichokes and I will devour them. I have no clue why but I have been eating them almost daily. The next one is cucumbers. Yes, raw cucumbers. I probably go through one a day as well, though my kids steal them from me..not going to complain there either. Last weird but not aweful craving…crisp, cold as can be honey crisp apples. I will even wake in the middle of the night craving one of those 🙂
ANYWAYS…The point of this post was to let you know that my recent re-pin of the chimichangas was DELISH. It turned out amazing. I tried out one earlier of the chicken enchilada’s, but this one takes the cake. Here is what I did…
- 2/3 cup Picantae or your favorite salsa
- 1 tspn ground cumin
- 1/2 tspn dried oregano, leaves crushed
- 1 1/2 cup cooked chicken chopped
- 1 cup cheddar cheese shredded
- 2 green onion, chopped, with some tops (about 1/4 cup)
- 6, 8 inch flour tortillas
- 2 tbs margarine melted
- 1 more cup cheddar cheese for serving
- Mix cooked chicken, salsa or picante, oregano, cumin, cheese and onion together
- Place about 1/4 of the mixture in the middle of the tortilla
- Fold in top and bottom ends, then sides and place seam side down on a baking dish
- Brush the top and sides of each rolled tortilla with melted butter
- Bake at 400 degrees for 25 minutes or until golden brown
- Pull from over, garnish with more chopped green onion, sour cream, guacamole, cheese and enjoy!!!
I also made home made mexican rice along with cheesy refried beans.. ( my kids love american mexican food so I tried to imitate) To make the rice you just make regular white rice and add a can of enchilada sauce and about 1/2 cup of salsa…I added a touch of cumin just for taste as well.
Last night I got slightly creative again…well somewhat in part to all my magazine clippings I have been saving 🙂 I made a pesto, Caprese pasta and it was DELISH.
-Pesto ( I used one from Trader Joes and it was wonderful)
-Fresh Basil (again, I used my fresh Basil plant from Trader Joes $2.99!!)
-cut up Roma tomatoes
-chicken breast (marinated in pesto, salt, pepper, garlic and onions)
-fresh squeezed lemon
-salt and pepper
I basically cooked the chicken while the noodles were cooling off in the fridge..it was a hot day and a cooler pasta sounded better. Then I took scoopfuls of the pesto until it looked right 😉 (that’s how I cook) added the tomatoes, basil, salt, pepper, lemon and chicken and it was done! So refreshing and so delightful!
I will be doing a post soon on a home made pesto..I haven’t tried it yet but am super stoked to do so….
s t a y t u n e d!
Brent’s 31st birthday bash…Consisted of killing a pig, getting grass rash on his belly from slip n’ slide, eating a pig straight from the ground, and drinks shared with good friends. I would say it was a very successful birthday celebration. Maybe next time we can actually research how to cook a pig properly in the ground as to avoid the charbroiled head and body. Poor pig.