19th Ward Soups-Kimberly Idaho Stake

TORTILLA SOUP

5 boneless, skinless chicken breasts cut into bite-sized pieces.

1 bottle (4 pounds) mild picante sauce

1 box (32 ounces) chicken broth

2 cans (11 ounces each) corn, drained

2 cans (15.25 ounces each) red kidney beans, drained

Garnishes

Grated cheese

Broken tortilla ships

Black olive slices

Sour cream

Sprig of cilantro

In a large pot, cook the chicken in the picante sauce on medium heat for 20-30 minutes. (I cook the whole chicken breasts, after its cooked and cooled I bit I shred ). Add chicken broth, corn and beans. To serve, ladle soup into bowls and top with any or all of the garnishes listed.

Baked Potato

4-6 lrg. potatoes- bake @ 400 let cool

2/3 c. butter

2/3 c. flour

6-7 c. milk

1/4 tsp. salt & pepper

4 chopped green onions

12 pcs. bacon crumbled

1/4 c. shredded cheddar cheese

8 oz. sour cream

Melt butter & flour (rue)

gradually add milk whisk until thick & bubbly. Add sour cream stir until smooth. Peel & dice up cooled baked potatoes. Add cheese & half of the bacon. Garnish with green onion, bacon & cheese.

Shrimp & Mushroom Chowder

1/2 lb. small cooked shrimp

1/2 lb. fresh mushrooms sliced

1 med. onion chopped

1/4 c. flour

1/4 tsp. salt

1/2 tsp. dried thyme

1/2 c. whipping cream

2 Tbl. butter

2 c. chicken broth

1/4 tsp. nutmeg

1/2 tsp. dill

Saute mushrooms & onions in butter for 2 min. Stir in flour & cook for 1 min. over medium heat. Stir in broth & bring to boil. Add salt, thyme, dill & nutmeg, stir well. Reduce heat & add shrimp & whipping cream until heated through. Don't boil.

Chicken Tortilini Soup

2 Tbl. olive oil

4 boneless chicken breast

1 lrg. onion chopped

2-3 stalks celery chopped

2-3 carrots chopped

Saute and then add spices

1 clove garlic minced

1 tsp. basil

1/2 tsp. oregano

1/4 tsp. thyme

1/4 tsp. sage

1 28 ounce diced tomatoes

1 14.5 ounce chicken broth

1 c. cooking wine

8 oz. can tomato sauce

1 small pkg. tortilini (cook seperate)

3 c. chopped spinach (cook 3-5 min)

Simmer for 1 hour top with Parmesean cheese serves 6-8

Lasagne Soup

1lb. ground beef

1/2 c. chopped onion

1pkg. lasagne dinner mix (hamburger helper)

5 c. water

1 14 oz. can diced tomatoes

1 can corn

2 Tbl. grated parmesean

1 small zucchini chopped

Brown ground beef & onion over mediun heat. Add contents of lasgne dinner sauce mix, water, tomatoes, corn & parmesean cheese, bring to boil. Reduce heat cover & simmer for 10 min. stir occasionally. Add lasagne noodles & zucchini. Cover & simmer for 10 min. Serves 10

Taco Soup

1/2 lb. ground beef

1 small onion diced

1 pkg. Taco seasoning

1 can corn

1 can petite diced tomatoes

1can black beans rinsed & drained

1can kidney beans rinsed & drained

Brown ground beef & onion. Add taco seasoning, corn, tomatoes, & beans heat through. Serve over tortilla chips, top with shredded cheese & sour cream.

Green Curry Chicken With Zucchini Keri Oler

2 med zucchini- cut into bite size pieces

1-½ cups unsweetened coconut milk

2 to 3 T green curry paste

¾ pound boneless chicken cut into bite size pieces

1 ½ cusp chicken broth

2 T fish sauce

1 T brown sugar

Handful of basil leaves

Limes (optional)

In a med saucepan, bring ¾ cup of the coconut milk to a gentle boil over medium heat. Cook for 2 to 2 minutes until it begins to thicken and becomes fragrant. Add the curry paste and cook 2 to 3 minutes. Add the chicken and cook 2 minutes more.

Add the remaining ¾ cup coconut milk, chicken broth, zucchini, fish sauce, sugar and squeeze a lime. Bring to a gentle boil. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the chicken is cooked and zucchini is tender but still firm- 8 to 10 minutes. Remove from heat and add basil. Serve with rice.

Thai Coconut Red Curry with Pineapple

½-1 T red curry paste

1 can coconut milk

Combine these and simmer for 5 minutes

1 tsp dry basil

¼ cup or small can bamboo shoots

3 T fish sauce

2 T brown sugar

1/3 cup chicken broth

Creamy Chicken Noodle Soup Nicole Ward

¼ lb cooked chicken (1-2 cans chicken)

2 medium stalks celery, chopped

2 medium carrots, chopped

1 medium onion, chopped

2 cloves garlic, chopped

2 cans chicken broth

2 cans cream of chicken soup

1 cup frozen green peas (optional)

1 T parsley- or 1 tsp. parsley flakes

1 tsp dried thyme

¼ tsp pepper

1 dried bay leaf

1 cup uncooked pasta (rotini works well)

Combine everything except uncooked pasta. Bring to a boil. Add pasta and simmer 10-15 minutes or until pasta is done.

Beef Taco Soup Nicole Ward

1 lb ground beef- browned

1 can stewed tomatoes with chilis

1 can corn, drained

1 can tomato soup

1 can kidney beans

1 soup can of water

1 pkg taco seasoning

Simmer 15-20 minutes. Serve with tortilla chips, sour cream, and cheese. Great in the crock-pot! 1 can pineapple tidbits w/ juice. Add these to the milk and simmer 10-15 minutes. Serves 2

Garden Ravioli Soup 6 cups chicken broth 1/4 tsp crushed Italian seasoning 1/4 tsp garlic powder 1 meduim carrot sliced (or 1 can) 1 can Italian stewed tomatoes 1 cup cheese filled ravioli or tortellini Mix broth, spices, carrots and tomatoes. Cook until carrots are tender. Bring to a boil and add ravioli. Cook until pasta in tnder...it will rise to the surface when done. I like to serve this with toasted baguette bread. Clam Chowder 2 cans minced clams 1 can whole baby clams 2 cups potato, diced 1 cup onion, diced 1 cup celery, diced 3/4 cup flour 1 tsp salt 3/4 cup butter 1 quart 1/2 and 1/2 cream 1/2 tsp sugar pepper to taste Drain juice from clams and pour over veggies. Add enough water to barely cover veggies. (I like to buy a bottle of clam juice for this instead of water.) Cook until tender. In a separate pan add flour to melted butter. Blend and cook 1 minute, then add cream until thick and smooth. Add undrained veggies and clams. Stir, heat, and serve. French Onion Soup I'm not an onion or a left over fan, but oh mama, this is good for both!! 1 oz butter...just enough to coat 2 lbs onions, julienned, carmelized 1/2 tsp minced garlic 1/2 c red cooking wine equal amounts of beef and chicken broth 1 Tbsp cooking Sherry 1/2 Tbsp balsamic vinegar Carmelize onions, garlic and butter over low heat. Deglaze with red wine. After this has cooked down add remaining ingredients. Simmer for at least 20 minutes, then adjust flavors to your preference. Serve with french bread....I prefer bag uette...floating in top with gruyere or mozzarella cheese melted over top of bread and soup.

Chicken and Corn Chowder with Sweet Potatoes

3 cups milk
1 cup yellow corn muffin mix (Jiffy works)
2 T. butter
1 onion, chopped fine3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes – I don’t use
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed) – canned works too
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.

Lemon Chicken!

So, here is the best lemon chicken crockpot recipe ever! Thought you guys might wanna try it. It's super easy and yummy.

3-4 Chicken breasts
1/2 cup white onion, chopped
2 T butter
Juice of 4-5 lemons
1 T parsley
1/4 salt
garlic salt to taste
1/4 tsp thyme
1/4 tsp paprika

I didn't use the thyme and paprika because I didn't have it, so that's optional. It was still great without it. Place chicken, onion, and butter in the crockpot. Squeeze lemon juice over chicken, and sprinkle remaining seasonings. Cover and cook on low for 6 hours.

Serve over pasta. The lemon-butter sauce goes great as the sauce. Enjoy!

--Ashley

Crockpot Recipes!

Hello everyone! I'm excited for some new recipes!! I got a couple requests for some crockpot recipes I love, so here they are. Enjoy!

Cream of Mushroom Chicken

1 can cream of mushroom soup
1 8-oz. package cream cheese, softened
I package Liptons onion soup (dry)
4 chicken breasts, defrosted

Blend soup, cream cheese, and onion soup mix well and put in crockpot on low heat. Add chicken to mixture and cook for 6-8 hours. It is usually done around 5 hours in my experience. Serve over rice or pasta. Serves 4.

Fiesta Chicken

4 chicken breasts
16 oz. can black beans, drained and well rinsed
1 can cream of chicken soup
2 T taco seasoning
1/4 cup salsa

Arrange chicken in crockpot. Combine remaining ingredients and pour over chicken. Cover and cook on high for 3 hours, or low for 5-6 hours. Serve with rice. Serves 4.

Lemon Roasted Chicken

3-4 lbs. chicken
1/2 cup white onion, chopped
2 T butter
Juice of 4-5 lemons
1 T parsley
1/4 tsp salt
1/4 tsp thyme
1/4 tsp paprika

Place chicken, onion, and butter in the crockpot. Squeeze lemon juice over chicken and sprinkle remaining seasonings. Cover and cook on high for 5 hours.

I'm trying to find my recipe for cranberry pork...I will put it up when I do. Tell me what you think of these! Love to all,

Ashley

Carrot and Red Pepper Soup

A friend of ours made this for us the other night. It was DELICIOUS! My daughter (almost 3) did okay with it, and her son (2) loves it.

Vegetarian Cooking for Everyone
Deborah Madison

2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
2 cups diced onion
1 lb. carrots, thinly sliced
2 T. white rice
Sea salt and freshly milled pepper
2 T. parsley, chopped
3 T. dill chopped or 1 1/2 T. dried dill
Grated zest and juice of 1 orange
6 cups water or basic vegetable stock

Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.

Larsen Barbecue

Ok, I have had a few requests for these BBQ recipes, so I am putting them here, enjoy.

Pulled Pork

1 picnic pork roast or a pork shoulder

Rub the meat with a mixture of 3 Tbs. kosher salt, 2 Tbs. pepper, 2 tsp. garlic powder, 2 tsp. onion salt, 1 tsp. cayenne, 1/4 cup paprika, and 1/4 cup brown sugar.

Do the rub on the meat the night before, so it has time to marinade in it, then cook one of the following ways.

You can either cook it in a crock pot on low for 6-8 hours or in the oven covered very tightly with 2-3 layers of foil for 6-8 hours at 275.

When the meat is done, shred it and add BBQ sauce.

Baked Beans
1 lb. bacon, browned and cut into pieces
2 large cans pork and beans {I use Bush's Original}
(This is the semi-homemade and easy was, you can do your own beans if you want)
1 medium onion, diced {I use the dried onions}
1/2 cup catsup
1 cup brown sugar
2 tsp. molasses
3/4 tsp. chili powder
1 tsp. celery salt
5 Tbsp. bbq sauce

Mix all ingredients together and bake at 350 for 2 hours. Really yummy if you can cook it in a dutch oven.

BBQ sauces:

Alabama White BBQ sauce

1 cup reduced fat mayonnaise
4 TBS. white vinegar
1 1/2 tsp. pepper (it is quite a bit, so it has a good kick, if you don't like too spicy, cut this back)
2 tsp. fresh lime juice
mix all together, cover and chill

(Now we use this on regular pulled pork, but it is really, really yummy when you cook the pork in a crock pot in 1 cup apple cider vinegar, 1/2 cup water, 3 TBS. brown sugar, 2 tsp. kosher salt, 1 tsp. pepper, 1/2 tsp. ground red pepper, 1 tsp. chili powder and 1/2 tsp. garlic powder. Cook on low 6 hours, shred the meat and continue cooking for another hour. Top with white sauce on rolls.)

Sweet and Tangy BBQ sauce
1/2 cup maple syrup
1/2 cup ketchup
1 TBS. Worcestershire
1 TBS. A1 steak sauce
1 TBS. yellow mustard
1 TBS vinegar
1 TBS vegetable oil
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
dash of ground cloves

Bring to boil and simmer 5-10 minutes.


Bold and Spicy BBQ sauce
2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire
1/4 cup packed brown sugar
2 tbs. molasses
2 tsp. yellow mustard
1 TBS. Tabasco sauce
1 Tbs BBQ rub (recipe above)
2 tsp. liquid smoke
1/2 tsp. black pepper

Combine in saucepan, bring to boil over medium-high heat. turn to a simmer for 10-15 minutes.

My favorite is to have both ref sauces and mix together, but I like them separate as well.

I also like to serve it with coleslaw, so this is the recipe I use
Coleslaw
2 pounds shredded cabbage
4 carrots shredded
1 medium onion chopped (I leave this out sometimes)
1/2 cup mayonnaise
1/4 cup mustard
2 tsp. cider vinegar
1 cup sugar
1 tsp. black pepper
dash of cayenne pepper

Mix dressing and pour over vegetables, cover and chill for 2 hours.

Krispy Kreme Doughnut Bread Pudding

I have never made this but I saw it on a blog and it sounds AMAZING. Thought I would post it here.


Preheat oven to 350 F.

Ingredients:
- 2 dozen Krispy Kreme glazed doughnuts, torn into little chunks. (You can also use 2 dozen glazed crullers if you want a heavier texture.)
- 3 eggs, beaten.
- 1 can sweetened condensed milk.
- Vanilla flavoring to taste. About 1 tsp.
- 1/2 stick melted butter.
- Cinnamon to taste. Takes more than you think. Just add until you think it tastes right.
- Can of fruit cocktail OR milk

Instructions:
Combine the eggs, condensed milk, vanilla, melted butter, and cinnamon.

Pour over doughnut chunks and stir. You can also use a KitchenAid

At this point it's going to look really dry so you can either add a can of fruit cocktail (it really cuts the sweetness) or,add milk while stirring until you have a lumpy cake batter consistency.

You don't need milk if you add the fruit cocktail--it's the perfect amount of liquid.

Now you can add 1 cup of chopped pecans if you'd like. Or not. Depends on your preference. It's great both ways. The pecans again cut down on the sweetness.

Now you can add 1 tsp of nutmeg if you want to.

Pour this into a 13 x 9 glass pan and cook for 30 minutes. Test with a toothpick to see if it's done. If not, give it a couple more minutes.

Take it out and let it cool. You can eat it this way or you can add a glaze.

Two different types of glazes.
SIMPLE SUGAR GLAZE

Ingredients:
- 2 cups confectioners' sugar
- 3 to 4 tablespoons milk or water

Instructions:
Mix together and beat until it becomes smooth and pourable. Pour over bread pudding. You can make more if you need to.

BUTTERMILK GLAZE

Ingredients:
- 1/4 cup buttermilk
- 1/2 cup sugar
- 1/4 tsp soda
- 1 1/2 tsp cornstarch
- 1/4 cup margarine
- 1 1/2 tsp vanilla

Instructions:
Combine first five ingredients in a saucepan and bring to a boil. Remove from the heat and cool slightly. Add the vanilla. Pour over pudding.

TDF Chocolate Chip Cookies

TDF = To Die For - and seriously they are!!!

1 c shortening
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 T water
1 tsp vanilla

Beat until fluffy.

2 c. flour
1 tsp soda
1 tsp salt
1 c. oatmeal
2 c. chocolate chips

Gently add dry ingredients to egg and shortening mixture. Bake at 375 for 10 minutes.