Mix it Up! VII

Chicken Taco Soup
I recently found this recipe at San Diego Cooks and wanted to make it right away because of the photo. I used a rotisserie chicken so it was very easy, but it was so delicious! Elisa tried to eat this on a tortilla like a taco, but it is very wet (it is soup) so it dripped everywhere. I used a small can of chopped green chilies instead of the jalapeño.
1/2 onion, diced
1 clove garlic, minced
1 T oil
1 (14-oz.) can tomato sauce
1 (14-oz.) can diced tomatoes
1 can corn
1/2-1 whole jalapeño
1 T. cumin
1 lb. cooked chicken
2 c. chicken broth
Juice of one lime
1 bunch of cilantro, chopped

Sauté garlic and onion in oil. Add remaining ingredients and simmer 20 minutes. Serve with chips or cut up tortillas, cheese, sour cream and avocado.


Sopa De Frijoles Negros (Black Bean Soup)
This is a really good soup (in the photo), but I also use it as a dip for tortilla chips. I just add less broth and then put cheese on top after it is warm. I use fresh salsa, either my own or from the produce section, but you can try the jarred salsa.
24 oz. canned black beans, drained and rinsed
1 1/2 c. chicken broth
1 T. canola oil
1 small onion, chopped
8 garlic cloves, finely chopped (or to taste)
16 oz. salsa
Juice 1 lime
1 T. ground cumin
1 t. crushed red pepper flakes
1/2 c. plain yogurt

Place half the beans and chicken broth in blender or food processor and blend until smooth. Heat oil in large saucepan over medium heat. Add onion and garlic; sauté for 1-2 or until the onion is tender. Add beans, salsa, lime juice, cumin and red pepper.
Bring to boil and reduce heat to low, cover. Cook while stirring occasionally, for 25-30 minutes. Serve with a drizzle of yogurt, and garnish with chopped red onion and fresh cilantro.


Chicken Fried Rice
I have been making this recipe for years either with chicken for a main dish or without any meat as a side dish, but this time I tried it with leftover grilled beef. We liked it just as much as the other ways. You can also use diced ham. Give it a try with any of the variations. I like to use Teriyaki Baste & Glaze instead of regular teriyaki sauce. I just keep adding it little by little while mixing until the rice is brown, but not saturated or wet.
1 ½ c. cooked chicken, shredded or chopped
1/3 c. green onion, chopped
¼ c. red bell pepper, chopped
½ c. carrots, chopped
1 T. oil
3 c. cooked rice, cooled
½ c. thawed baby peas
2 t. teriyaki sauce

Put green onions, bell pepper, carrots and oil in a 2-quart casserole dish and microwave on HIGH for 2 minutes. Onions should be tender, but not too soft. Put in skillet. Over medium heat combine remaining ingredients with vegetables. Stir often until heated thorough.

Cream Cheese Won Tons
This isn’t exactly a recipe since I don’t have exact amounts. I fried the ones on the right side of the photo and baked the ones on the left. I prefer them fried, but of course, it’s healthier baked. I also fry or bake strips of won tons, which are in the middle in the photo.

Won ton wrappers
Softened cream cheese
Soy sauce
Green onions, chopped

Mix the cream cheese with enough soy sauce to make it brown, but not too dark, depending on your taste. Add green onions and mix well. I usually just put filling in the middle of the square won tons and make triangles by dipping my finger in water and then wetting the edges of the won ton and folding in half. You can make different shapes though. For fried won tons, heat oil in deep fryer and fry won tons, flipping once, until just brown. For baked won tons, preheat oven to 400°. Spray a cookie sheet with cooking spray and place shaped won tons on sheet. Then spray won tons with cooking spray to help them brown. Bake for 7-9 minutes, turning them over halfway through time. Let them sit for a minute or two before eating.

Ultimate M&M’s Cookies
This is the recipe from the M&M's mini baking bits bag. I sometimes use this recipe for chocolate chip cookies too.
1 c. butter, softened
½ c. granulated sugar
½ c. light brown sugar
1 lg. egg
1 t. vanilla extract
2 c. all-purpose flour
½ t. baking soda
1/8 t. salt
2 c. "M&M's" Mini Baking Bits
3/4 c. chopped nuts, optional

Preheat oven to 350°. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in "M&M's"® Milk Chocolate Mini Baking Bits and nuts, if desired. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.

Chewy Double Chocolate Chip Cookies I split this dough in half and added chocolate chunks to half and Andes candies bits to the other half. They are fudgy and very chocolaty. It made about 48 cookies for me.

1 c. butter
2 c. sugar
2 large eggs
2 t. vanilla
2 c. flour
3/4 c. cocoa
1 t. baking soda
1/2 t. salt
2 c. chocolate chips

Preheat the oven to 350°. Cream together the margarine, sugar, then add the eggs and vanilla. Blend in the cocoa and add baking soda, salt and blend well. Add the flour into the creamed mixture and fold in the chocolate chips. Bake at for 8-9 minutes.

Easy Cream Cheese Danish
This is so incredibly rich & delicious that it is hard to believe it is so simple to make. The sugar and cinnamon make a lovely crust. I added the optional almond or orange extract to the ingredients, but I think it makes a big difference. I never make it without. I love to put fresh berries on top after baking. I didn't make the glaze this time for the photo.

Danish:
2 (8-oz.) pkg. refrigerated crescent rolls
1 c. sugar
1 egg, separated
1 t. vanilla
1 t. almond or orange extract, optional
2 (8-oz.) pkgs. cream cheese, softened
1/3 c. sugar
1 t. ground cinnamon

Glaze (optional):
1 c. powdered sugar
1 t. vanilla
¼ t. cinnamon
Milk

Preheat oven to 350°. Lightly grease a 9x13-inch pan. Unroll & spread one package crescent rolls on bottom of pan. Mix sugar, 1 egg yolk, vanilla, extract and cream cheese together. Spread over bottom crust of crescent rolls. Unroll & spread 1 package crescent rolls over top of cream cheese mixture. Brush top crust with 1 slightly beaten egg white. Mix 1/3 cup sugar & cinnamon together. Sprinkle on top of egg white. Bake for 30 minutes. Drizzle with glaze, if desired.

GLAZE: Mix first three ingredients together. Stir in enough milk until mixture is drizzling consistency; pour over Danish.

VARIATION: Stir a few tablespoons jam into cream cheese mixture.