This is one of those soups that I am embarassed to even call a recipe. This is an open cans and dump in the pot kind of meal. But it's handy because you can always keep the ingredients on hand for a last minute meal.
My family loves this soup and I always serve it with some kind of warm bread or biscuit.
Chicken Enchilada Soup
Categories: Poultry, Soups/stews
Serves: 6
Ingredients:
1 can fiesta nacho cheese soup (southwest pepperjack is even better but I can't find it here)
1 can cream of chicken soup
2 2/3 cups milk
1 10 oz can chunk white chicken
1 10 oz can enchilada sauce
1 4 oz can chopped green chiles
Instructions:
In a large saucepan combine the soups, milk, chicken, enchilada sauce and chilies; mix well. Cook until heated through. Garnish with sour cream and serve with tortilla chips.
Photo Credit #ILoveLakeMac My little spot in the world...Lake McConaughy. This is where we live work and play. The people here are solid gold, couldn't ask for any better.
Tuesday, April 27
Monday, April 19
French Bread
FRENCH BREAD
2 1/2 c warm water
2 T sugar
2 T dry yeast
1 T salt
2 T oil
6 c flour
In a large mixing bowl, pour water, then stir in sugar and yeast and allow to stand until yeast is dissolved. Stir in salt, oil, and 1/2 the flour. Beat vigorously. Stir in remaining flour until all dry ingredients are completely mixed in. Allow dough to rest 10 minutes, then stir down. Allow dough to rest another 10 minutes, then stir down. Repeat this process until dough has been stirred down 5 times. Turn dough onto floured surface, knead only enough to coat dough with flour so it can be handled, then divide into 2 parts. Roll each part of dough into rectangles about 9x13" and roll up like a jelly roll, rolling from long side. Pinch edge of loaf to seal the dough. Arrange lengthwise, seam-side down, on a large cookie sheet that's been sprinkled with corn meal.( I put these in my french bread pan) Let rise at room temp for 30 minutes. With a sharp knife, cut three gashes at an angle on top, then brush with lightly beaten whole egg. Bake immediately at 400 degrees for 25-30 min or until brown. Remove and cool.
This is such a simple recipe but is very good bread. Don't expect it to last long at your house.
2 1/2 c warm water
2 T sugar
2 T dry yeast
1 T salt
2 T oil
6 c flour
In a large mixing bowl, pour water, then stir in sugar and yeast and allow to stand until yeast is dissolved. Stir in salt, oil, and 1/2 the flour. Beat vigorously. Stir in remaining flour until all dry ingredients are completely mixed in. Allow dough to rest 10 minutes, then stir down. Allow dough to rest another 10 minutes, then stir down. Repeat this process until dough has been stirred down 5 times. Turn dough onto floured surface, knead only enough to coat dough with flour so it can be handled, then divide into 2 parts. Roll each part of dough into rectangles about 9x13" and roll up like a jelly roll, rolling from long side. Pinch edge of loaf to seal the dough. Arrange lengthwise, seam-side down, on a large cookie sheet that's been sprinkled with corn meal.( I put these in my french bread pan) Let rise at room temp for 30 minutes. With a sharp knife, cut three gashes at an angle on top, then brush with lightly beaten whole egg. Bake immediately at 400 degrees for 25-30 min or until brown. Remove and cool.
This is such a simple recipe but is very good bread. Don't expect it to last long at your house.
Signs of Spring at my house on April 5th..
Thoughts
Spring is here, it was even raining tonight. I love thunder and lightning. I love the smell of rain. And I love how the flowers and trees seem to wake up after the first couple of rains in the spring.
My potatoes are planted and a sketch has been drawn for the rest of the garden. I don't do the planning...I tell my wonderful husband what I want to grow and he plans how to make it all work. We are loving the square foot gardening system we started last year.
Last week was my birthday. I am now 47...wow, I hate to even write that. It's getting so close to that other number that shall remain unnamed. On the flip side people in my family seem to live long, so I'm thinking I haven't hit middle age just yet.
Talking about getting older I was lamenting my very gray head. Seriously, it never bothers me; until I look in the mirror. I asked Preston, who is 6, if I should color my hair and what color should it be. He said I should color it pink. Hmm, I say..."don't you think my friends would make fun of me if it was pink?" He thinks about it a minute and says.."yes, you should make it blonde!" So for all of you that have known me for any length of time...what do you think? Am I blonde material? Personally I can't picture it. Of course since my hair is practically pure white, I just tell people that I'm super platinum blonde. Works for me.
My potatoes are planted and a sketch has been drawn for the rest of the garden. I don't do the planning...I tell my wonderful husband what I want to grow and he plans how to make it all work. We are loving the square foot gardening system we started last year.
Last week was my birthday. I am now 47...wow, I hate to even write that. It's getting so close to that other number that shall remain unnamed. On the flip side people in my family seem to live long, so I'm thinking I haven't hit middle age just yet.
This is a picture that Breck took last week on my birthday. I'm thinking there is some wind in those clouds.
Monday, April 5
Some things that made me smile today
This is probably my very favorite print from Mary Engelbreit. I wish I had one in my kitchen.
I saw this over at Your Homebased Mom today. Look at the jellybeans and peeps in the bottom of the vase.
These are easter cookies, but I think they would be fun for a mother/daughter lunch too, or maybe a bridal shower. What do you think? Bakerella can really do cute right!
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