This really isn’t even a recipe, just stuff I throw in a pot, but since a few people have asked for the recipe, I thought I’d better get it down somewhere.

*All measurements are approximate, just throw stuff in.

ingredients:

2 cups chicken, chunked (I usually use a rotisserie chicken.)

1 can black beans (do not drain)

1 can corn (do not drain)

2 cans chopped green chillies

3 cups chicken broth (or water with chicken base)

1 cup uncooked rice

~1/3 cup salsa verde

directions:

Simmer all together until rice is cooked, add water if needed. Serve with grated cheese, chopped cilantro, sour cream, avocado and tortilla chips.

*If there are leftovers, I will make a second dinner out of this by adding a little more salsa and pouring into a pie pan (the rice will absorb a lot of the water). Top with prepared cornbread  batter and bake according to directions. Then serve with the same toppings as the soup.

2 quarts sweet apple cider
2 cups pineapple juice
1 1/2 cups orange juice
3/4 cup fresh lemon juice
1 cup granulated sugar
2 cinnamon sticks
1 teaspoon whole cloves
*dash of vanilla

Combine ingredients and bring to a boil. Serve hot.

Ingredients
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits
Directions
Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/avocado-and-grapefruit-salad-recipe/index.html?oc=linkback

INGREDIENTS
For the soup:
2 tablespoons vegetable oil
1/2 medium onion, medium dice (about 3/4 cup)
1/2 small carrot, peeled and medium dice (about 1/4 cup)
1/2 medium celery stalk, medium dice (about 1/4 cup)
1/2 medium red bell pepper, medium dice (about 1/4 cup)
1 medium garlic clove, minced
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 cups (1 quart) stock or low-sodium chicken broth
1 cup water
1/2 cup canned crushed tomatoes
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces

For the tortilla strips:
1 1/2 cups vegetable oil
4 (6-inch) corn tortillas
Kosher salt
Freshly ground black pepper

To finish:
1 1/2 cups shredded, cooked chicken (about 8 ounces)
1/2 cup heavy cream
Kosher salt
Freshly ground black pepper

Optional garnishes:
Shredded Monterey Jack cheese
Thinly sliced scallions
Sour cream

INSTRUCTIONS

For the soup:

1. Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
2. Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil.
3. Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips.

For the tortilla strips:

1. Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350°F on a deep-frying/candy thermometer), about 6 minutes.
2. Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside. Line a baking sheet with paper towels; set aside.
3. When the oil is ready, add half of the tortilla strips and fry, stirring occasionally, until golden brown and crisp, about 2 to 2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat with the remaining tortilla strips; set aside.

To finish:

1. When the soup is ready, add the chicken and cream and stir to combine. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed.
2. Serve the soup topped with the tortilla strips, passing any desired garnishes on the side.

Ingredients
1 box cake mix
1 cup flour*
1 cup granulated sugar
generous dash of salt
1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*

2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water
Cut carrots into julienne strips using (or use a vegetable Peeler to make ribbons). Cut bell pepper lengthwise into ¼-inch strips.
Slice green onions; set aside tops for garnish. Trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets. Add vegetable oil to (12-in.) skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork. Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

• 8 oz. Cream Cheese, warmed in the microwave for 2 minutes on 50% heat to soften it – (Even if you’re making your dip in the oven, pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.)
• A dollop of sour cream – maybe 1/4 – 1/3 cup
• A dollop of mayonnaise – about 1/4 cup
• About a cup of chopped spinach (either fresh, cooked, or frozen, thawed)
• 2 cans or jars of non-marinated artichoke hearts, roughly chopped
• Garlic salt
• Chili powder – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili!
• A handful of shredded mozzarella cheese

Mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella, then broil until the cheese is browned.