Green Chili, Chicken & Lime Soup

1 Tablespoon extra virgin olive oil

1/2  medium onion, chopped

2 teaspoons of minced garlic, fresh or from a jar

47 oz chicken broth, (I use 1 carton + 1 can)

10 oz can rotel tomatoes, mild

7 oz can diced green chilies

2 boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper (I grill them)

1 1/4 cup cooked rice of choice

2 – 3 Tablespoons fresh lime juice

3/4 teaspoon ground cumin

Pinches of Kosher salt & fresh cracked black pepper

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

1.  Place oil into a large dutch oven over medium heat.  Sauté the onion for 5 minutes and then add in garlic; cook for 1 minute. 

2. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice, and seasonings.  Cook for 5 minutes; taste and season according to your liking.  Right before serving add chopped cilantro.

3.  Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. 

4-6 servings

Buttermilk Syrup

This divine syrup recipe was shared with me by by sister-in-law, Jennifer. 

1 cube butter

1 cup sugar

1 cup buttermilk

1 Tbsp. vanilla

1 Tbsp. corn syrup

1/2 tsp. baking soda

Bring first five ingredients to a boil. Remove from heat immediately and add Baking Soda. To avoid boil over I use a fairly deep, heavy pan. The baking soda will cause a lot of “puffing up.”  The contents of the pan will triple in size.

Chili Rellano Breakfast Casserole

 In a DEEP 9 X 13 pan  toss together:

2 lbs grated cheese

2, 7oz cans diced green chili

Mix together:

4 eggs

4T flour

and 1 can evaporated milk

Pour over cheese and chilis. Bake @ 350 degrees for 45 minutes.

Topping:

Mix together:

1 can El Pato

1 can tomato sauce

Pour over baked casserole and bake for 15 minutes more.

Serve hot.

This will be quite puffy when it first comes from the oven, but will settle before serving.

Corn Cakes

I wish I remembered where I acquired this recipe, but I don't.  We love these Corn Cakes served for both breakfast and dinner.  They are wonderful served either with syrup or black beans, salsa and sour cream on top. Sometimes we eat them with black beans for "dinner" and syrup for "dessert" at the same meal!

Slice and cook 6 slices bacon with 1/3 cup chopped onion.

Meanwhile, in a medium bowl combine:

1 cup flour

1/4 cup green chili, diced

1 t. baking powder

½ t. salt

pinch cayenne pepper

Stir in:

2/3 cup milk

1 egg, slightly beaten

1T oil

1 cup whole kernel corn

2/3 cup co-jack cheese, shredded

Add:

Cooked and drained bacon and onions.

Cook on 350 degree griddle ladled by 1/3 cup.
Cook like pancakes and flip when bubbles begin to burst.

Serve with maple syrup or salsa & black beans. 
Both are fantastic!

Lasagne

When my husband's grandmother passed away {many, many years ago} her next door neighbor brought us this delicious lasagne.  The recipe is easy and quick and my "go-to" when I need to take dinner to someone. I especially like not needing to cook the noodles first.

1 ½  lb. ground beef, browned with onion, salt & pepper

48 oz. jar Prego  (Fresh Mushroom)

1, 15 oz can diced tomatoes

16 oz mozzarella, grated

16 oz cheddar or colby/jack, grated

1, 16 oz cottage cheese with 1 egg stirred in

6-8 UNcooked lasagne noodles

Use a 9x13 pan with HIGH sides.

Add Prego and diced tomatoes to browned ground beef.

Mix mozzarella and cheddar cheeses.

Layer as follows:

1.  Beef Sauce

2.  Noodles (uncooked)

3.  Cottage cheese egg mix

4.  Shredded cheeses

5.  Repeat once more.

Top with leftover sauce. Bake at 375° for 1 hour.  Let stand ½ hour before serving.

**I buy shredded cheese in 2 lb bags and always make two pans at a time.  This freezes well after it’s cooked.

Also, I buy disposable pans at Sam’s Club.  The tall sides are just right for this dish.  I made a HUGE mess when I tried to fit it into a regular 9x13 pan.

IRA -- It's kind of like scrambled pancakes.

My husband grew up with this unusual dish as a favorite breakfast or as a treat on Sunday nights. It is a recipe from his mom's best friend, Laura.


IRA

2 cups Flour

3 T sugar

1/2 tsp salt

3 eggs

1 1/2 c milk

Mix, pour in skillet and cook like scrambled eggs. You’ll kind of flip and chop with your turner at the same time.

Serve with your favorite syrup.

We like Buttermilk Syrup!

Zucchini Relish

Zucchini Relish

Grind/Grate  and set in large bowl.

10 cups zucchini

4 cups onion

5 T. salt

Cover with 5 lbs crushed ice and let stand overnight.

In the morning, drain and rinse in cold water.

Put in large pot and add:

2 ¼ cups vinegar

3 cups sugar

1 t. nutmeg

1 t. dry mustard

1 t. tumeric

1 t. cornstarch

1 green pepper, ground

1 red pepper, ground

2 t. celery seed

½ t. pepper

Cook 30 minutes at a slow boil.  Put in jars and seal. 20 minutes pints. 30 minutes quarts.

** I’ve had this recipe for many years and we love it! It’s the only way Chris will eat zucchini.