Chicken Enchilada Soup

 

Ingredients:

Seasonings:

• ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
• ¼ teaspoon cumin
• 1 pinch EACH: cinnamon, cayenne pepper

Soup:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced (I food processed to hide them.) 
• 1 jalapeño pepper, seeds removed and diced (optional)
• 3 cloves garlic, minced (I used frozen Dorot cubes.)
• 10 oz. red enchilada sauce
• 10 oz. diced tomatoes with green chiles, undrained (I food processed a can of fire roasted tomatoes + 2 ounces of mild green chiles.  This made the soup less "chunky.") 
• 15 oz. black bean, drained and rinsed
• 15 oz. canned whole kernel corn, drained (I used 1 cup of frozen fire roasted corn.)
• 1 teaspoon hot sauce, optional
• 4 cups chicken broth 
• 1 large boneless skinless chicken breast (I used about one pound.)
• 4 oz. cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded (freshly grated is best!)
• ½ cup Monterey Jack cheese, shredded (freshly grated is best!)

Directions:

• Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey jack cheese from a block and set aside.
• Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the (optional) peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
• Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese.
• Bring the soup to a gentle boil and allow the chicken to slowly cook through for about 15 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
• Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
• Taste and add any additional seasonings as needed, then serve!
  *www.thecozycook.com

Coffee Cake Muffins

 

Ingredients:

Muffin Batter:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Cinnamon Sugar Swirl:

• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• pinch of salt

Buttery Crumb Topping:

• 1/3 cup brown sugar
• 3/4 cup all purpose flour
• 2 teaspoons ground cinnamon
• 6 tablespoons butter, melted

Finishing Glaze:

• 1.5 cups powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 2–3 tablespoons milk

Directions:

1. Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners and set aside.
2. In a large mixing bowl, make the muffin batter.  Combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the sour cream, buttermilk, and vanilla extract.
3. Add the flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Set aside.
4. Next, make the cinnamon sugar swirl and the crumb topping. In a small bowl, combine all of the ingredients for the cinnamon sugar swirl. Stir to combine and set aside.
5. In a third separate bowl, combine all of the dry ingredients for the buttery crumb topping. Add the melted butter and mix together until the mixture clumps together. Set aside.
6. Use a 2 tablespoon scoop (or 1/8 measuring cup) to drop muffin batter into prepared muffin tins. Next, drop a large spoonful of the brown sugar mixture over the muffin batter. Top the brown sugar another 2 tablespoons of batter to fill the muffins up about 3/4 of the way.
7. Top each muffin with a large spoonful of buttery crumb topping, gently pressing into the top of the muffin so that it sticks.
8. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes.
9. While the muffins cool, make the glaze. Combine all of the glaze ingredients in a bowl and whisk together until smooth. Drizzle the glaze over the crumb topping. Enjoy!

*www.bromabakery.com

10-Minute Mexican Chicken

 

Ingredients:

• 3 cups shredded rotisserie chicken
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper, optional
• 1 14.5 oz. can fire roasted tomatoes (I food processed this to minimize the tomato "chunks.")
• 1/4 cup water or chicken broth
• 2 tablespoons canned mild chopped green chiles (from a 4 ounce can) (I threw these in the food processor with the fire roasted tomatoes.)
• 2 tablespoons tomato paste (I did not use.)

Directions:

• Heat a large skillet over medium heat.
• To skillet, add chicken and all seasonings; stir to evenly coat. Stir in chicken broth, diced tomatoes, tomato paste (if using), and green chilies. Cook for 5 minutes or until heated through. Add additional water/chicken broth if chicken seems dry. Season with salt and pepper to taste and cayenne pepper (optional) to taste.
• Use chicken in tacos, burritos, enchiladas, salads, nachos, burrito bowls, etc.
  
  
  *www.carlsbadcravings.com

Brownie Mix Cookies

Ingredients:

1 box Ghirardelli brownie mix (double chocolate one because it has the chocolate chips in the mix already!....red box) 

2 eggs

1/2 cup veggie or canola oil

1/4 cup unsweetened cocoa powder

1 tablespoon of water (if you prefer slightly thinner cookies)

Directions:

1. Preheat oven to 350 degrees.

2. Combine the brownie mix, eggs, vegetable oil, cocoa powder, (and optional water) in a bowl.

3. Using a 1.5 ounce cookie scoop, place batter on a parchment-lined baking sheet. Bake 10 minutes or until cooked through! 

*Broma Bakery dupe