Busy Brunette Bakerista

This soup is so good we serve it during special holidays in our family. During these times when we are at home cooking more for our families...it's a good soup to make and freeze as well. You can adjust the seasonings but it’s awesome just plain by itself! I’ve had lots of tortillas soups, and this one is the best . Chicken Tortilla Soup de Ortega Serves about six 7 T. vegetable oil 10 corn tortillas chopped 6 cloves garlic (minced or through a garlic press) ½ cup chopped cilantro 1 yellow onion chopped 1 (28oz.) can diced tomatoes 2 T. ground cumin 1 T. chili powder 3 bay leaves 6 cups chicken broth 1 t. salt ½ t. cayenne pepper 4 cooked chicken breasts or 6 cooked chicken thighs 1 lemon toppings:  shredded cheese,  avocado slices It’s important to cook the chicken first to give the soup great taste! Place chicken in a pot and cover with water. Slice one lemon and add slices to the pot along with a little sa...

Just as the name states, this dish is simple and so tasty! I promise when you make it, your house will smell like Thanksgiving no matter what time of year it may be. The consistency of the chicken thighs helps make the apple mixture soft and the perfect addition as a sort of “chutney” to the chicken. Serve along side some rice, biscuits, or even at Thanksgiving. Fall Chicken Thighs with Roasted Apples and Garlic About 1 ½ pounds of Braeburn, or other crisp apples, chopped 1 teaspoon fresh sage, chopped ¼ teaspoon ground cinnamon 1 / 8 teaspoon ground nutmeg 4 or 5 garlic gloves, skin removed and crushed or chopped ½ teaspoon salt, divided 8 chicken thighs, boneless, skinned (about 2 pounds) ¼ teaspoon black pepper Cooking spray Preheat oven to 475 degrees (yes, that hot). Line a rimmed baking sheet or jelly roll pan with foil and spray with cooking spray. Combine chopped apples, cinnamon, nutmeg, and garlic in a large bowl and stir gently. Add ...

Mediterranean Meatless Sandwich It's back...my favorite summertime sandwich! ----------------------- If you love Greek food or fresh herbs, you will love this “fork and knife” sandwich as much as my vegetarian friends. Lose the bread and make these for your next lunch and you’ll be surprised at the delicious blend of flavors! Ingredients: ¼ to ½ cup all-purpose flour 2 large eggs, beaten 1 cup panko bread crumbs 1 medium eggplant          {cut into ½-inch think                   slices} ½ cup olive oil kosher or sea salt 2 large tomatoes, sliced ½ cup fresh basil leaves 4 oz. fresh goat cheese            {crumbled or sliced into             tablespoon pieces} Place flour, eggs, and panko bread crumbs into separate shallow bowls. Dip each slice of eggplant into flour, then eggs (making ...

This is an easy, delicious, make-and-leave-it, slow-cooker recipe that I make all the time. The cornbread crust gives it a wonderful texture too. For a more meaty dish, add cooked, ground turkey or beef. Enjoy! Cornbread-Topped Enchilada Casserole 1 teaspoon ground cumin 1/2 teaspoon of salt 1/2 teaspoon of chili powder 1/4 teaspoon black pepper 1 (15oz.) can black beans, rinsed and drained 1 (15oz.) can kidney beans, rinsed and drained 1 (15 oz.) can of diced tomatoes with mild green chiles, drained 1 (11oz.) can of corn, drained 1 can (10 oz.) enchilada sauce (your choice) 2 green onions chopped 1/4 cup chopped fresh cilantro 1 lb. cooked ground turkey or beef (optional) 1 package (8.5 oz.) cornbread mix 2 eggs 1 to 2 cups shredded Mexican cheese blend Combine seasonings, beans, tomatoes, corn, enchilada sauce, green onions, and cilantro. Stir then cover and cook on low for six hours. In a small bowl, combine corn bread mix, two eggs and sp...