A friend of mine made this soup for us several months ago and when I asked her for the recipe the response was “I just made it up”. Basically she told me what she put in it and I was left to sort the rest out for myself. So, I decided to take her simple recipe and make it even easier! Hah. I’m so lazy. But I also am still trying to figure out how to be a mother to two children. It has not been an easy road so far! So here is my creation:
Chicken Corn and Potato Soup
- 4 c. chicken stock
- 1 lb. chicken (I bought pre-shredded rotisserie chicken!)
- 1 can corn
- 1/2 tsp. seasoned salt
- 1 T. Goya seasoning
- 2 cans whole potatoes, roughly chopped
- Add all ingredients except potatoes to a pot and cook on low at least 15-20 minutes.
- Serve warm.
**If you choose to use fresh ingredients I would put the broth in a pan and add the chicken. Cook until the chicken is cooked through, about 10 minutes. Add the potatoes and seasonings and cook until tender, approximately 10 minutes. Add the corn and heat through. Serve warm.
Often times I want a quick simple meal or side dish but I want it to taste better that just the pre-packaged or boxed goods you can buy. So Russ and I will often take a boxed or pre-packaged food and enhance it. So this is definitely not a fancy way to make cornbread by any means but it sure does taste good!
Jalapeño Cheddar Cornbread Muffins
- 1 box cornbread mix (Our favorite is Jiff)
- 1 fresh jalapeño (or pickled if you prefer), sliced thinly*
- 3.4 c. shredded cheddar cheese, plus more for topping**
- Preheat oven to 400 degrees.
- Line a 12-cup standard muffin tin with paper liners or coat with cooking spray and set aside.
- Prepare the box of cornbread according to the directions on the box. Add in cheese and jalapeño (if adding) and stir to combine.
- Scoop batter into muffin tins. Top with sliced jalapeño, using your fingertips to gently press the jalapeño into the batter. Sprinkle with cheese
- Follow the directions on the box of cornbread for baking time and cooling.
*for a spicier muffin chop up another jalapeño and add into the batter
**for a slightly different flavor you can do 1/2 c. parmesan cheese and 1.2 c. cheddar cheese
We actually made these chimichangas probably about 2 years ago now? But we made them like 3 or 4 times in one month they were so good! Haha. And since I am craving chimichangas today I thought I would share this one before I forget where I found it… Or how amazingly delicious it is! YUM.
- 3 lb boneless beef rump, cut into one inch cubes
- 1 T chili powder
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 T flour
- 2 T canola oil
- 2 onions, chopped
- 3 tsp jalapeno, minced
- 2 T garlic, chopped
- 2 ¼ c beef broth
- ¼ c red wine vinegar
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- ¼ c lime juice (about 3 limes)
- ½ c fresh cilantro, chopped
- 10 flour tortillas, warmed in the microwave
- Oil for frying
- 2 ½ c shredded pepper jack cheese
- 2 c lettuce, shredded
- 1 c sour cream
- ½ c tomatoes, diced
- In a large stock pot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides. Add onions and jalapeño pepper and sauté for 4 to 5 minutes. Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.
- When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.
- In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.
- Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.