Broccoli Cheddar Soup

I went to Chili's the other day and love their broccoli cheddar soup. I tried to make something kind of similar. I think I will do things a little different next time- but it is still good!

2 cans Cream of Potato Soup (next time cream of broccoli or something similar)
1 cup of Skim Milk
1/2 small brick of Velveeta cheese cubed ( I think next time 6 oz of grated cheddar)
2 Medium stalks of Broccoli steamed (I cut off the stems because I think they're yucky)
Grated cheese to put on top
Salt and pepper to taste

Put the cream of whatever soup in a pan with milk and let simmer 10 minutes. Add cheese and let simmer until melted. Add steamed broccoli and salt and pepper to taste. Put in bowls and top with extra cheese- serve in bread bowls or with rolls.

thai chicken green curry

I forgot to take a picture of this recipe, so you may have to use your imagination.
recipe:
1 lb chicken, cut into 1 inch cubes
1 tablespoon soy sauce
1 tablespoon flour
2 tablespoons oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon ginger
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons sugar
1/2 cup cilantro leaves, for garnish
Toss chicken in 1 tablespoon soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place the chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
Reduce heat to medium and stir in the curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger. cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconuut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

I thought this recipe was pretty good, not overpowering with the curry but still had a little bit of a kick to it. next time i make it i'll try to remember to take a picture.

Chocolate Covered Spiders

These are really good and no-bake. I took them to a party, and they were a hit.

1 c. chocolate chips
1 c. butterscotch or peanut butter chips
1 3-oz. can chow mein noodles
1 c. salted Spanish or cocktail peanuts
1 c. mini-marshmallows

Melt chips in microwave.
Stir in noodles, peanuts and marshmallows.
Drop by spoonfuls onto greased baking sheet.
Refrigerate til hard.
Take to party.

ever heard of chocolate chip cookies, anyone?

yeah, yeah, all I did was add 1/2 cup softened butter and an egg. Gotta start somewhere!

lettuce wraps

These were also very good, I made them Sunday night. They are similar to the lettuce wraps served at PF Changs.
The recipe:
1 head lettuce
1 lb ground pork or beef (I used pork)
1 T. cooking oil
1 large onion, chopped
2 cloves garlic, minced
1 T soy sauce
1/4 c. hoisin sauce (found on the oriental food aisle at the store)
2 t. ginger
1 T rice vinegar
1 (8 oz) can water chestnuts, drained and chopped
1 bunch green onions, chopped
2 t. soy sauce
Rinse lettuce and seperate leaves, pat dry being careful not to tear
In a medium skillet, brown meat in oil, stirring often. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, 2 T. soy sauce, hoisin sauce, ginger, and vinegar to the onions and stir. Stir in chopped water chestnuts, green onion, meat, and remaining soy sauce and cook until green onions just begin to wilt, about 2 minutes.
To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito.

breakfast-the most important meal of the day

This was a good meal, eggs cooked on hash browns, toast, bacon, and orange juice.

enchiladas...

I made enchiladas this week, and they made history in the Fisher house. How, you ask? This is the first meal in 3 years that we have had leftovers left, and actually eaten them...all of them. and they were delish. This recipe differs from mom's a little bit, not that mom's isn't already good enough, but I kind of felt like venturing into the wild side of the red sauce enchilada rather than the white sauce. I think they turned out really good. the recipe:
4 chicken breasts, cooked and shredded
1 onion, chopped
1/2 pint of sour cream
1 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
(cook above ingredients in large saucepan until cheese melts)
add:
1 (15 oz) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1 can sliced black olives
1 clove garlic, minced
Simmer about 10 minutes, until sauce starts to thicken.
Divide chicken mixture among 8 (10 inch) flour tortillas, roll, and arrange in a 9x13" pan.
Pour 1 (12 oz) jar taco sauce over the top and sprinkle
3/4 cup shredded cheddar cheese over it. Bake at 350 degrees for 20 minutes.
They are a little spicy, but super good.