Friday, November 07, 2008

Lemon Mist Drink!

Here's a fun and light drink for the holidays

5 quarts of water (that's like 1 gallon and 4 cups)
2 1/2 cups of sugar
1TBS of Citric acid (can be found in the pharmacy section of the store usually)
1 TBS of Lemon Extract ( nope, not juice... EXTRACT)
Lemon Slices
Ice

Directions:
Mix all together and Enjoy :)

*seriously it's THAT easy!*

Baked Potato Soup!

I have SEVERAL baked potatoe soup recipes. This Comes from the kitchen of my friends Kathleen A.K.A "Sprite" and is one of my favorites I hope you enjoy.

Bake 4 large potato on 350 for about 60-70 minutes. Cool completely and diced.
1/2 c green onions slices
2/3 c flour
1 ts season salt
1/2 ts ground pepper
1 cup sour cream
12 strips of bacon cooked crisp & crumbled
2/3 C butter (please people, REAL butter, it's better for you anyway)
1/2 ts onion powder OR 1 small chopped onion
1/2 TBS of minced garlic
6 Cups of Half and Half
1 Cup Shredded cheese

Cook bacon til crisp
add butter to the 2 TBS of bacon drippings and melt. Stir in flour and seasonings with a whisk. Slowly stir in half and half until smooth and thick. Whisks in sour cream and cheese. Add potatoes, green onions and bacon.
ENJOY!

Amazing Tortilla Soup

I used to hate soup. But now, I'm a "Souper." I usually recommend breadbowls for soup, but they don't work so well with broth base soups.
Anyway, this soup is fabulous and I promise you will absolutely love it!

2 TBS of olive oil.
1/2 c chopped onion
1/2 T minced garlic
1/2 c red bell peppers
1/4 c chopped green chiles. (or a small can of green chiles)
3/4 T dried basil
1/2 ts salt 1/4ts ground pepper
15oz Can of diced or stewed tomato (if you can find tomato and cilantro together it's even better)
10 six inch corn tortillas
2 cups of shredded chicken breast
4 cups of chicken broth
**Garnish**
Sliced avocado
1 cup shredded cheese

cook onion and garlic in 2TBS of olive oil until soft. Stir in chicken broth, red bell peppers and green chiles, basil, salt and pepper, and can of tomatos. Heat to boiling. simmer uncovered for 30 min. Cut corn tortilla's into strips in hot oil and fry until crispy and golden brown..
To serve:

put 1/4 cup some of the tortilla strips in bottom of a bowl, add some shredded chicken on top. pour chicken broth/soup over the top. Garnish with avocado slices and shredded cheese.

It makes about 4 servings. I recommend you double it because you WILL want 2nds!