Friday, September 24, 2010

Southwest Chicken Soup

One of my favorite recipes, because... it is SO EASY. And it's delicious

Again, I got this recipe from my favorite blogger, so click here to check her out!

Southwest Chicken Soup

Are you ready for this....

1 jar of salsa verde (I used the Pace that is pictured above)
1 rotisserie chicken
1 (15 oz) can of navy beans drained
(I used Bush’s)
1 (large 49oz) can of chicken stock (I only used about 2/3 of the can)
garnish: shredded cheddar, sour cream & tortilla chips
Remove skin from chicken and shred meat with forks. Combine all ingredients into a large saucepan. Bring to a boil, reduce heat and simmer 10-15 mins. I used the entire jar of salsa verde and it’s “make-your-nose-sweat hot”… if medium salsa is too hot for you… just add 1/2 the jar of salsa.
THAT IS ALL. HOW EASY IS THAT!??! If you really want to get fancy with it, you can check out her blog to see how to make homemade tortilla chips. Haven't felt the need to do that yet :)
You will love this, try it and let me know what you think!!

Sunday, September 19, 2010

day 1- fudge pie

Today is one of my dearest friends birthday, Claire :) I wanted to do something special for her today and decided that I would make her a fudge pie. I know she likes this because she borrowed my grandmother's recipe from me once. But I decided to try this lady's recipe. Easy Peasy Lemon Squeesy is what it is.

First of all I have tried a couple of Darby's recipes before and LOVED it because it's delicious and easy as pie (yes, I did that on purpose).

Fudge Pie

1 stick melted butter
2 eggs
1 t. vanilla
1/4 C. cocoa
1/4 C. self-rising flour
1 C. sugar
1 ready to bake regular size pie shell {not deep dish}

(This is darby's final picture)

Mix ingredients together in bowl with fork until well combined. Avoid using a mixer if possible, over beating the filling will cause the top to rise and crack after baking. Bake at 300 degrees for 45 minutes. Let sit for 10-15 or as long as you possibly can resist. Feel free to double, triple, quadruple, quintuple, sextuple, septuple, or even get crazy and octuple this recipe. But I can’t find the word for 9-fold so you’ll have to stop at octuple.

Ok, so I am a little nervous about how this one will turn out because I accidentally spilt the vanilla into my batch, so I have NO idea how much went in. I am sure it will still be great!

(conclusion- DELICIOUS!!!)

Friday, September 17, 2010

The Julie/Julia Project

Ok, I have been inspired by Julie and Julia (one of my favorite "must-see" movies). I have been having trouble deciding on what to blog about, but when watching this movie for the 93 billionth time, I thought maybe I could also blog about my cooking experiences.

If you don't know, I have had ZERO cooking experience before I got married three months ago. And I mean squat. I was constantly made fun of by friends and family for different things, like when I would "take credit" for different meals at Thanksgiving... " Yes, I made those! I put them in the kitchen aid mixer and pressed GO".... "Yes, my mom finished making it, but that's only because I was busy welcoming guests"(or I would think of some excuse for why I wasn't really cooking or helping out). I am probably the dead last person you would want cooking your meal. I remember in college, when I actually thought I was cooking by putting a veggie burger from the freezer (that was already pre-cooked) and cooking it on the stove for 1o minutes.
And sometimes I would even put some mushrooms on the stove and cook it. WITH NO DIRECTIONS.

So for example, my blog for tonight's dinner would look like this: Subway. I pulled into Subway around 4 where there was a very strange long line, I then had to choose what sub I wanted, and what I wanted on that sub. With choosing the bread, meat, toppings, (and deciding if I wanted to add a drink or bag of chips), it took me around 5-10 minutes.
Ok so I will blog about the food that I am literally cooking myself.
this will be me soon. Smiling ear to ear, not because there is a naked bird with it's legs spread open by my face, but because I'll be a master chef!