Tortilla Soup with Chicken, Avocado and Monterey Jack

Tortilla Soup with Chicken, Avocado and Monterey Jack

This recipe was from one of our favorite restaurants in Edina, MN called Tejas that closed several years ago.

(serves 6)

Ingredients

2 qts. Chicken Stock or Canned Chicken Broth 
1 Bell Pepper (diced)
1 med. Onion (diced)
1 ear Corn Kernels (fresh)
2 stalks Celery (diced)
2 lg. Carrots (diced)
4 oz. Tomato Paste
2 C. Corn Tortilla Chips (crushed) 
2 oz. Cilantro

Procedure

In a large pot, bring all ingredients to a boil and simmer for 10 minutes. Strain and reserve liquid.
Garnish for Soup.

Ingredients
1 ea. Zucchini (halved lengthwise and sliced) 
1 med. Onion (halved and thinly sliced)
8 oz. Chicken Breast (cooked and diced)
1⁄2 ea. Avocado (peeled and sliced into six)
4 oz. Monterey Jack Cheese (grated)
12 ea. Corn Tortillas (julienned and fried in 2 qts. Corn oil at 350 degrees 
1 ea. Cilantro Sprigs (optional)

Procedure
At serving time, reheat soup with zucchini, onion, and chicken. Spoon evenly into separate bowls and top each bowl equally with avocado, tortilla chips and Monterey Jack cheese. Serve immediately.

Thanksgiving Sweet Potato Dish

This recipe if from my husband's aunt. It tastes like dessert!

SWEET POTATO RECIPE

BOTTOM

1/3 cup butter

1 c sugar

2 beaten eggs

1/3 cup milk

3 c mashed sweet potatoes (5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces

Read More http://www.epicurious.com/recipes/food/views/Mashed-Sweet-Potatoes-with-Brown-Sugar-and-Pecans-15683#ixzz1eMBqhnPQ)

1 tsp vanilla

1 tsp sherry

Cream butter and sugar. Add eggs and milk and sherry. Fold in potatoes and vanilla. Put in 9x13 pan.

TOPPING

1/3 c butter

1 c brown sugar

1/3 c flour

1 c pecan chopped ( i don't always use all the pecans - can seem like alot)

Mix brown sugar and flour. Cut in butter till crumbly-don't overmix. Sprinkle over bottom stuff. Sprinkle pecans on top. 350 * for 35-40 min.

Pineapple Sheet Cake with Cream Cheese Frosting

Pineapple Sheet Cake with Cream Cheese Frosting

CAKE

2 cups All Purpose flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
1 tsp. vanilla

(Alt 1.5 c white sugar, 0.5 c brown sugar)

Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.

(Alt 325 for 30-35 min)

FROSTING

8 ounces cream cheese
4 T. butter
2 cups confectioners sugar
1 tsp. vanilla

(Alt add 1/2 cup coconut)

Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake or cupcakes while still a bit warm.

Add 1/2 c. walnuts or pecans for topping