Friday, October 22, 2010

Chicken Lime Avocado Tortilla Soup

Oh my heavens!

This is absolutely DELICIOUS!!!

8 cloves garlic, thinly sliced (I used minced garlic)
4 fresh jalapeno peppers, sliced (or diced green chiles to cut the spice down)
8 ounces skinless, boneless chicken breast halves - cut into thin strips (rotisserie chicken works, too)
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro

1.In a large saucepan over medium heat, put all ingredients together and simmer for 20 minutes until hot.

2.Ladle soup into bowls and sprinkle with tortilla strips to serve.

My notes: I bought the lime tortilla chips to go with this and it's awesome. The 1st time I made this, I made the mistake of not using fresh lime juice and I couldn't really taste the lime. Very disappointing! I highly recommend squeezing fresh limes in it and also on top before you serve it. :) It makes all the difference in the world. I also sprinkle cilantro on top, too. I love love LOVE all things avocado so I used TWO last time and it was amazing! I also snuck in some carrots just because I could. :) Could be served with or without long grain rice.

This recipe is adapted from HERE! I just simplified it to our tastes.

Linking up: 33 shades of green, Blessed with Grace, Dr. Laura , Real Sustenance, Designs by Gollum

Wednesday, October 13, 2010

Easy Pumpkin Muffins

or maybe I should re-name this recipe "3 ingredient pumpkin muffins" really can't get easier than this!

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

*note: I also added a small box of raisins and sub'd all those spices for pumpkin spice*

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2.In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3.Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

No eggs and no oil--no, that's not a typo either! Trust me, they come out perfect! They are dense and pretty much just melt in your mouth.

Next time, I will try a spice cake mix and I'll use golden raisins. We all really loved the raisins in them so I'm glad I threw them in!

Original recipe is found HERE!