By NEMS Daily Journal
Easy Chicken Tortilla Soup
2 cans Ro-tel Mexican diced tomatoes with lime and cilantro
1 can fat-free refried beans
1/2 cup frozen whole kernel corn
2 cans reduced-sodium chicken broth
2 cups cooked, shredded chicken*
Chili powder, cumin and salt and pepper to taste
Fried corn tortilla strips or chips
Sour cream (optional)
Shredded Cheddar cheese (optional)
Combine tomatoes, beans, corn and broth in a medium saucepan and cook over medium-high heat. Stir until ingredients are combined. Bring to a boil, reduce to low heat and simmer 5 minutes, stirring occasionally. Add chicken and heat until hot. Adjust seasonings.
Serve on top of tortilla strips or chips. Top with a dollop of sour cream and shredded cheese, if desired.
If desired, cook instead in a Crock-Pot. Start it out on high and reduce the heat to medium or low and cook slowly, stirring occasionally.
* You can use a rotisserie chicken, remove the meat from the bones and shred the meat.
Guacamole Tossed Salad
2 medium tomatoes, seeded and chopped
1/2 small red onion, sliced and separated into rings
6 bacon strips, cooked and crumbled
1/3 cup vegetable oil
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 large ripe avocados, peeled and cubed
4 cups torn salad greens
In a bowl, combine the tomatoes, onion and bacon. In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce. Pour over tomato mixture; toss gently. Add avocados. Place the greens in a large salad bowl; add avocado mixture and toss to coat. Serve immediately.
Makes 4 servings.
Tres Leches Cake
11/2 sticks butter, softened
11/2 cups sugar, divided
11/2 teaspoons vanilla extract, divided
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1 teaspoon cream of tartar
1 cup whole milk
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
2 cups heavy cream
Fresh berries for garnish (optional)
Preheat oven to 350 degrees.
Combine butter and 1 cup sugar in a large bowl. Beat with a mixer at medium speed until fluffy. Add 1 teaspoon vanilla. Beat in eggs, one at a time, mixing well.
Combine flour, baking powder and cream of tartar. Add to butter mixture slowly and beat well. Spread batter in a greased and floured 9×13-inch pan. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Set aside to cool.
Stir together milk, evaporated milk and condensed milk. Pour 3 cups over cake. Reserve remaining milk mixture to serve with cake. Refrigerate cake.
Combine heavy cream, remaining 1/2 cup sugar and remaining 1/2 teaspoon vanilla. Beat until thick and spread over cake. Refrigerate until ready to serve.
Pour leftover milk mixture onto dessert plates. Slice chilled cake into squares and place on dessert plates. Garnish with fresh berries, if using.
Cream of Jalapeampño Soup
2 tablespoons butter
5 jalapeampño chilies, seeded and chopped
1/2 cup chopped peeled onion
1 medium carrot, peeled and grated
2 tablespoons all-purpose flour
4 cups water
1 can low-sodium chicken broth
3/4 cup half-and-half
2 tablespoons chopped fresh cilantro
1 teaspoon salt
11/2 cups shredded Monterey Jack cheese
In a large, heavy-bottomed pot, melt butter over medium-high heat. When foam subsides, stir in jalapeampños, onion and carrot. Sautampé until tender, about 4 minutes. Sprinkle in flour and cook another 2 minutes, stirring constantly. Pour water and chicken broth into pot in a slow, steady stream, whisking constantly. Bring to a boil, reduce heat and simmer for 30 minutes. Strain soup, reserving liquid.
Purampée strained vegetables in a blender or food processor until smooth. Return to pot along with reserved liquid and heat over medium-low heat. Pour in half-and-half, stirring until well mixed and thoroughly heated. Remove from heat and stir in cilantro and salt. Serve garnished with Monterey Jack cheese.
Makes 6 servings.
3 cups coleslaw mix
1/4 cup Mexicorn, drained
1 jalapeampño pepper, seeded and chopped
2 tablespoons chopped red onion
1 tablespoon minced fresh cilantro
1/2 cup shredded Cheddar cheese
1/2 cup ranch salad dressing
11/2 teaspoons lime juice
1/2 teaspoon ground cumin
In a large bowl, combine the first six ingredients. In a small bowl, combine the salad dressing, lime juice and cumin. Pour over the coleslaw and toss to coat. Refrigerate until ready to serve.
Makes 6 servings.