Life

So as I sit here it's a cold, wet 50 degrees outside. Today's MLK Day so no school for the kiddos. From Jack's bedroom I hear Keely's CD player blaring music. Not Hannah Montana, the cast of Victorious or even Justin Bieber, what I hear coming from Jack's room are all three of my babies singing is music from Dick Van Dyke's quartet's CD( Dick Van Dyke and the Vantastix). Just when I think they are growing up too fast I hear them all singing classic Disney songs and being the age they are. Such a relief to know my babies AREN'T growing up too fast.

So when I started this blog I said I would be sharing recipes because I love to cook. Since it's cold out today and we are supposed to get freezing rain tonight I am going to make my friend Shannon King's crockpot Chicken tortilla soup for dinner. I am also making a small pan of enchiladas. I have known Shannon since she was born. I grew up with Shannon and her older brothers. We lived across the street from each other. We had MANY parking lot dance parties, played KIDS INCORPORATED on my lawn together and during the summers would take our dinners over to each others homes and either eat on our lawn or at the picnic table at their apartment complex. Here is her recipe:


ingredients

32oz Chicken Broth

1.5 lbs Chicken Breast, cooked and shredded or chopped (add more or use less chicken if you like)

14.5 oz Can Corn

14.5 can Diced Tomatoes

8oz can Tomato Sauce

15 oz can Black Beans, drained and rinsed

1/2 C Onion, chopped

Chipotle Peppers in adobe sauce( in the same aisle as green chilis, salsa etc)

4 cups water

Cilantro

Chili Powder

Cumin

Pepper

Oregano

directions

1. Pour Chicken Broth, Tomato Sauce, Water, Corn (with juice), Diced Tomatoes, Black Beans, Chicken, Onion into a crock pot.

2. Take one Chipotle pepper out of the can, slice it in half and remove the seeds. Chop up the pepper and add it to the crock pot. ** A note about the Chipotle Peppers.. they have some serious kick to them. The most I have ever used is 2 and it was pretty spicey. One seems to be just enough but add a second at your discretion**

3. Add in the seasonings as you like them. I use approx 1 teaspoon each of Cumin and Chili Powder and just a sprinkle of pepper and oregano. Add cilantro to your taste. It can be a tad on the strong side so I only chop up about 1/8 of a cup.

4. Let it cook in the crock pot on high for 4-5 hours. Top with crushed tortilla chips, cheese, avacado and sour cream.

I'll post my enchiladas recipe later. I have to find it. :o)

Have a groovy week.