Tomato Basil Bisque Soup

The fact that I am blogging right now means I am wasting precious nap time. And to be honest, I have a lot of other things that I would rather be doing. But guess what else that means. . . this soup is dang good. Good enough to sacrifice nap time . . . just to share the recipe with those whom I love.

I had a butternut squash, and wanted to make a soup. This is what I tried and was very pleasantly surprised. Though you would never know it has butternut squash in it. Its just a really really yummy tomato bisque soup. Its light, and we had it with salad and bread. But it was delicious, and more than one person told me to save the recipe so we could make it again.

Go here to see her recipe and a photo :http://www.melskitchencafe.com/2010/03/tomato-bisque-soup-and-a-few-housekeeping-items.html

Here are my notes:

1) TO make your preparation A LOT easier, cook the butternut squash this way:

Cut the squash in half and place one half of it face(inside) down on a plate. Pierce the skin with a fork several times to avoid it blowing up. Then just microwave it for about 8 minutes. I had to let mine sit for a while to cool down, but then you can just scoop out the inside with a spoon. It should be completely cooked and soft. Then do the same thing with the other side. I scooped mine right into the blender.

2) I used heavy whipping cream and it was SO SO SO good. Next time I make it, I'll try to be more healthy and use fat free half and half. If anyone goes this route, let me know how it turns out! I'm sure it will still be good.

Love to you all!

Coconut Tres Leches Cake

Lauren's latest post got me looking at that food blog, and the best recipe showed up last week. So we made the Creamy White Chili with this fabulous dessert yesterday and we were in heaven. It was divine!

Coconut Tres Leches Cake

*Serves 12-16

Cake:Make-ahead Yellow Cake Mix or other preferred cake mix or homemade yellow cake recipe

Milk Syrup:
1 can (15 ounces) cream of coconut
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract

Garnishes:2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown, 7 minutes, or toast it in a skillet over medium-low heat on the stovetop)


Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Place the make-ahead cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes (if using another cake mix or recipe, bake according to box or recipe instructions). Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.


Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.


Sweetened Cream:Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

Go here to see picture and blog.

Jana's notes:

• I don't like banana so I topped with fresh raspberries, blackberries, and strawberries; it was delicious!
• I used a regular Betty Crocker cake mix, it worked great
• I looked at reader's comments and found the Cream of Coconut is located by the alcoholic drink mixes at any grocery store. I found the 15 oz can easily at Smith's.
• The toasted coconut is a must!

White Bean Chili

To me, this is like a creamy chicken tortilla soup. IT IS SOOOO GOOD! I was craving something like it and it turned out EXACTLY how I wanted it to, which never happens. Please make this, it's so good.

I got the recipe from: http://www.melskitchencafe.com/2008/09/creamy-white-chili.html
go there for a picture and her full recipe.

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Lauren's notes:
I have made this at least 3 times now (In the last couple weeks) and I like to make a double recipe and freeze half for a quick dinner. If you trust me: SHRED YOUR CHICKEN. I microwaved it, and shredded it. Then sauteed the onions, added the chicken and garlic powder until it was all mixed, and then continued with the recipe as she says. It makes the chicken ditributed into every bite.

One time I made it, I used 2 cans of green chiles and it wasn't too hot at all, it was perfect. Another time, I added one can and it was pretty hot. So I think it depends on the brand you get. If you are wise, add one can and taste it once its done. If its not too spicy, add the other.

Anyway, I said it once, and I'll say it again: this recipe is so good - please make it.

Carmelitas

This is from Suzie Romans' recipe blog: amealwithappeal.blogspot.com

They are heaven, and so yummy with some ice cream.

32 Craft Caramels
10 T Heavy Cream
3/4 C Butter (softened)
3/4 C Brown Sugar
1 C Flour
1 C Quick Oats
1 t Baking Soda
6 oz Chocolate Chips

Melt caramels in cream in microwave (about 7 minutes) and mix until all caramel is melted. Set aside.

Mix together butter, brown sugar, flour, oats and baking soda. Divide in two.

Press 1/2 of flour mixture in bottom of 8x8 square pan and bake for 10 minutes @ 350.

Pour chocolate chips and caramel on top. Sprinkle other 1/2 of mixture on top and bake for 20 minutes more.

Let cool 2 hours.

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

This recipe is from picky-palate.com, we really liked it. And so easy!

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley


6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.
4 servings

Chicken & Cheese Enchiladas

I got this recipe from another food blog, and tweaked it a little. I didn't make my own enchilada sauce (which made it way easier, and it was still DELICIOUS) and I added chicken. We really liked them, and the boys both said they were so good as lunch the next day.
photo courtesy of: http://www.favfamilyrecipes.com/2009/09/easy-cheesy-enchiladas.html

2 boneless skinless chicken breasts
12 corn tortillas
3 tablespoons oil
4 scallions, chopped
3 tablespoons cilantro leaves, finely chopped
4 cups shredded Monterey Jack cheese, divided
2 cans enchilada sauce (I like mild)

Pre-heat the oven to 375ºF.

For the chicken: I boiled and shredded the chicken. Then I put it in a pan with a little water and some taco seasoning over low heat, just to give it some flavor. Then I set it aside. (I added the chicken part to this recipe, the original recipe is for plain cheese enchiladas).

Place a skillet over medium heat and a little oil (3 Tbsp). Using tongs, soften each tortilla for 15 seconds on each side in the oil, shake off any excess then transfer to a plate covered with paper towels. Repeat this process with the rest of the tortillas.

In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup of the cheese mixture and a few pieces of chicken and roll it up. Set the rolled tortillas in a row in a baking dish.

When all the tortillas have been rolled, pour the enchilada sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes. Serve with spanish rice, refried beans, and guacamole!

EASY Chocolate Molten Cakes

4 squares BAKER'S Semi-Sweet Chocolate
(**I have made it with both semi sweet and dark chocolate and it turned out great using both, just make sure its 4 oz)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping


PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

This recipe is a Kraft foods recipe, its super easy, and for how easy it is, its realy good! I made these one night when I was craving a chocolate treat and didn't have much on hand. I even halved the recipe, which made only 2 cakes (if you make them in the bigger than cupcake size). . . so I didn't end up eating them all the next day.

Go here to see how pretty they are:
http://www.kraftrecipes.com/recipes/molten-chocolate-cakes-69182.aspx