Daylight Saving Recipe

Last week my friend sent me an email with a variety of fast and easy soup recipes with this description: "good the first day but even better the second." Even though I believed her, I had to try it for myself!
Tortilla Soup  fit her description perfectly and is a daylight saving recipe,too!  Even better, it makes enough for a couple of freezer portions to really help the cook when the days are too busy for burning daylight in the kitchen.


Tortilla Soup

3-4 Chicken Breasts,cooked and shredded
2 Tablespoons Olive Oil
1 chopped onion
1 clove garlic,minced
3 cans chicken broth
2 Tablespoons Mexican seasoning or 1 envelope taco seasoning
1 can Rotel tomatoes
1 can diced tomatoes
1 can pinto beans
1 can kidney beans
1 can Great Northern beans

Toppings:Tortilla chips,jalapenos,shredded cheese

Saute onion and garlic in olive oil. Add chicken and all other ingredients. Simmer 1 hour. Serve with tortilla chips,jalapenos, and shredded cheese.

                                     

                                                I recommend enjoying this with a cold  glass of milk!

Dairy Soup Solution

Whether you're thinking about Superbowl Sunday, a cure for January's bone chilling weather like  we've been experiencing  or what to do with a few left over baked potatoes, Dairymom Jonna  Schutte of Iowa has shared a perfect  solution with Chunky Baked Potato Chowder at
 Dairy Makes Sense.


Chunky Baked Potato Chowder

Ingredients

2 slices bacon
1 cup chopped onion (about 1)
1/2 cup chopped carrots (about 1)
1/2 cup chopped celery (about 2 stalks)
4 cups lowfat 1% milk
2 tablespoons flour
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Cheddar cheese
3 Russet potatoes, baked and cut into bite sized pieces

Preparation

In a large skillet, cook bacon until crisp. Remove from pan, crumble and set aside. Add onion, carrot and celery to bacon drippings and sauté over medium heat until onions are soft (about 10 minutes).

Meanwhile, in a large pot over medium heat, whisk together milk, flour, paprika, salt and pepper. Bring to a boil and stir for one minute. Reduce heat and slowly add in cheese, stir constantly until melted. Add cooked onions, carrots, celery, and potatoes; stir well. Heat until all ingredients are warm. Serve with a sprinkling of bacon crumbles.

Variation: For a thicker, creamier soup, puree 2 cups chowder in blender. Pour back into pot and stir thoroughly.

 

 

Souped Up Monday

After Saturday's rain in Northwest Arkansas, there's a definite feeling of fall on the farm. I'm thinking about getting 'souped up'  on Monday with a recipe I found on the Dairy Makes Sense website.

Cheesy Broccoli Potato Soup

Ingredients:
4 tablespoons butter
1 cup onion,chopped
1/2 cup flour
4 cups chicken broth
4 cups low-fat milk
1 (16-oz) package frozen chopped broccoli
2 cups potatoes, peeled and diced
11/2 cups shredded Cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper


Preparation:

Melt butter in large saucepan over medium heat. Add onion and cook until tender. Add flour and stir until blended. Gradually stir in broth. Heat until slightly thickened. Add milk,
broccoli and potatoes. Cook over low heat for 30 minutes or until broccoli and potatoes are tender. Stir in cheese and seasonings.

                                                                 Happy Monday!