Monday, January 18, 2010

Chicken Enchilada Soup

Chicken Enchilada Soup
Adapted from Chili's Recipe

1 Tbsp vegetable oil
1 lb of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16oz Velveeta
1 tsp salt
1 tsp chili powder
½ tsp cumin

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

• shredded cheddar cheese
• crumbled corn tortilla chips
• pico de gallo

Sunday, January 17, 2010

cosmopolitan cake

Cosmopolitan Cake
Adapted from Bake Decorate Celebrate!

2 cans (16 oz. ea.) jellied cranberry sauce
2 packages (18.25 oz. ea.) white cake mix (no pudding added)
1/2 c. fresh orange juice
1/2 c. fresh lime juice
4 tablespoons grated orange zest
2 tablespoons grated lime zest
4 eggs

Preheat oven to 350°. Lightly spray three 8-in. round cakes pans with vegetable pan spray; set aside.

In large bowl, combine cranberry sauce, cake mixes, orange and lime juice, orange and lime zest and eggs. Mix according to directions on box. Pour approximately 3-2/3 cups batter into each prepared pan.

Bake for 45-50 minutes, rotating pans in oven at least once, until cakes test done. Cool in pans 10 minutes; remove from pan and cool completely.

Makes 3 - 8” layers (about 11 cups batter)

orange-lime buttercream
1/2 c. solid vegetable shortening
1/2 cup (1 stick) butter, softened
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon lime zest
4 c. sifted confectioners' sugar (approx. 1 lbs)
additional orange juice or milk

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add orange juice and both zests; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

Makes about 3 cups icing


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