Chicken-Tortilla Soup

I found this recipe many years ago in Cooking Light.  I altered the recipe to make it my own, but it remains essentially the same.  I crave the spiciness of this soup every time I get sick. 

1 Tbs Bacon Grease (or olive oil)

1 c chopped onion

2 cloves of garlic minced

3 cups of shredded, cooked chicken breast (about 1 lb)

1/4 c dry white wine

1 jalapeno pepper that has been seeded and chopped

1 tsp ground cumin

Salt and pepper to taste

1 tsp Worcestershire sauce

1/2 tsp chili powder

48 oz Chicken Broth

1 small can Hunts Petite Diced Tomatoes

1 can black beans

1 1/2 cups crushed tortilla chips

1/2 c sour cream

handfull of chopped cilantro

1.  Heat grease in a Dutch oven over medium-hjigh heat.  Add onion and garlic; saute 2 minutes.

2.  Stir in chicken and next 9 ingredients

3.  Bring to a boil, reduce heat and simmer one hour.

4.  Ladle soup into bowls; top with chips, sour cream and cilantro

Jessica’s Guacamole

English: Guacamole in a bowl. Photograph taken...

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The Hughey’s love guacamole.  It is part of almost all of our gatherings.  We usually put Jessica in charge of the guacamole and she never lets us down.

Jessica’s Guacamole

10 Avacados

1 pkg “Hot” Pico De Gallo (available in the produce section)

Juice of one Lime

Juice of one Orange

Kosher Salt to taste

3 Tbs Tequila

Mash all ingredients to desired consistency

Kim’s Famous Salsa

I have been making this salsa since 1998.  I learned the recipe from a coworker during my first year of teaching.  I’m almost embarrassed to publish the recipe because it is so easy to make.  I have had many people tell me that I should bottle this stuff and sell it.  My family loves it and I make it for them frequently.  I also made sure that each of the kids knew how to make it before they left home!

Kim’s Famous Salsa

1 Large Can of Hunt’s Petite Diced Tomatoes (or other high quality tomatoes)

1 chopped jalapeno seeds and all

3-4 chopped green onions

1 “handful” of fresh cilantro chopped

1 Tbs Lawrys Garlic Salt (must be Lawrys!)

Blend all ingredients in a blender or food processor

Chicken Enchiladas

I got this recipe from Cooking Light but I have made several changes.  The original recipe did not call for bacon grease, but I think bacon grease makes everything taste better!  After years of low-fat living and only getting fatter and fatter, Mom and Dad Hughey have given up on low fat and now eat a diet high in fat, low in sugar, and low in refined carbohydrates.  The pounds have fallen off and we eat delicious food!

Chicken Enchiladas

2 Tbs of Bacon Grease or Olive Oil

1/2 c. chopped onion

1/4 c. flour

1 Tbs chili powder

1 tsp cumin

1/2 tsp cayenne pepper

2 1/2 c. chicken broth

1 c. sharp cheddar cheese (4 oz)

1 c pepper jack cheese (4 oz)

1 c sour cream

3 c chopped chooked chicken (about 1.5 lbs but a little more or a little less won’t matter)

1/2 c salsa (I like to use bottled green salsa, but sometimes I use some of my homemade salsa if I have it)

6 – 8 flour tortillas (small to medium in size)

1.  Preheat oven to 350

2.  Cook onion in fat (bacon grease or olive oil) in a medium saucepan about 3 minutes or until tender.

3.  Combine flour and spices in a medium bowl; gradually add broth, stirring with a whisk until well-blended.  Add to saucepan; bring to a boil, and cook 3 minutes or until it thickens.  Remove from heat; stir in cheese and sour creamm.  Combine 1 cup of this cheese misture, the checken, and the salsa in a blowl.  Reserve the rest of the sauce.

3.  Spread 1/4 to 1/2 cup of the checken mixture down center of each tortialla; roll up.  Place ina 13 x 9 baking dish coated with cooking spray.  Pour remaining cheese mixture over tortiallas.  Batke at 350 for 20 minutes or until bubbly.

Authentic Mexican Rice

This rice is amazing.  Better than any Spanish rice you will ever get in a restaurant.  Many of my Hispanic friends are surpised that I know how to make rice that tastes as good as their mamas, and immedietely want to know where I learned to make this rice.  My son, Ryan, especially loves this rice

Mexican Rice

2 Tbs Bacon grease

1/2 to 1 c. chopped onion (optional)

2 cups rice

4 Tbs of Knorr Brand Caldo de Tomate (found in soup aisle)

4 cups of water

1.  Brown rice and onion in hot grease until rice is very brown (almost burned).  You must stir constantly

2.  Mix together the Caldo de Tomate and water

3.  Pour Water mixture into browned rice, bring to boil, then turn heat down to medium low and cook covered for 20 minutes.  DO NOT STIR!