Sunday, November 27, 2011

Chicken Poblano Soup

This is a super yummy soup. I have made it a couple of times and everyone loves it. I serve it with Tortilla scoops. Make sure to plan ahead and have your cooked rice ready. Enjoy!

1/4 cup olive oil
1/2 teaspoon cumin
1 tablespoon chicken bouillon
1/2 teaspoon thyme
salt and pepper, to taste
1/2 bunch cilantro, chopped
2 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 poblano peppers, veined, seeded, and diced
3 quarts chicken broth
1 rotisserie chicken
1/2 stick (1/4 cup) of butter, melted
1/4 cup flour

1 small bag frozen corn

2 cups cooked rice

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

Note: The original recipe is above, I changed a few things when I made it. I doubled the cilantro, used brown rice instead of white, you couldn't even tell and so much better for you, andI doubled the roux, because I wanted it thicker like a chowder

from ldsliving soup competition

Thursday, November 3, 2011

Pumpkin Pie Bites

We made these for Halloween, they were super yummy. They could also be made for Thanksgiving just drizzle melted chocolate over the tops, or just serve with whip cream.

Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature

1/2 cup sugar

1 cup canned pumpkin

3 eggs

1 teaspoon vanilla

1 teaspoon pumpkin pie spice

3 3/4 wide Pumpkin-shaped cookie cutter, or a round cookie cutter just be sure to make a stem in the pan


1/2 cup chocolate morsels

vegetable oil

re-sealable plastic bags

Preheat oven to 350 degrees.Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.Press dough shapes into a 24 cup mini muffin tray. Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other. I ended up making alot more out of them and they didn't touch.Apply egg whites from one egg to the top edges of each pie.Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.Spoon mixture into each pumpkin-shaped pie crust.Bake for 12-15 minutes.Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

From Bakerella