Coconut Yams

My sister-in-law Mindy introduced us to this yummy yam dish a few years back, and it's become part of our Thanksgiving dinner ever since. It's the topping that does it... coconuts? pecans? brown sugar? How can you go wrong?

COCONUT YAMS

4 medium-sized yams (about 5 cups mashed)
3 eggs, beaten
1/2 cup milk (preferably evaporated)
1 cup coconut
1 cup chopped nuts (I use pecans)
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter

Peel yams, cut in pieces, and boil until tender. Drain. Add milk to pot of drained yams and mash a bit. Add beaten eggs and mash to desired consistency. Spread yams in 9x9 pan.

In a separate bowl mix dry ingredients for topping. Toss melted butter with dry ingredients. Spread topping over mashed yams.

Bake at 375 degrees for 35 minutes or until top is brown.

(This can be made ahead of time and frozen. Cover with foil and bake at 350 degrees until warmed through. Remove foil and let top brown.)

Pumpkin Cookies

Pumpkin Cookies - from Helena Woidka
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Mix in bowl and set aside. In a large bowl cream together:
1 c. shortening
1 c. sugar
1 c. canned pumpkin

Add 1 egg, 1 tsp. vanilla, and 1/2 cup chopped nuts (optional)

Add flour mixture.

Drop on a greased sheet. Bake at 350 degrees for 10 to 12 minutes.

Glaze:
Heat to boiling and boil 2 minutes -
3 Tbs. butter
4 Tbs. milk
1/2 c. brown sugar

Stir constantly.

Cool and add 1/2 cup powder sugar and 3/4 tsp. vanilla. Glaze cookies

Makes 2 dozen.

Coconut Cookies

What's better to do on a Fast Sunday than to torture yourself with a new cookie recipe? I'm on a coconut kick these days, so I found this recipe on allrecipes.com and made them last Sunday. They turned out pretty good! I dipped the bottoms in chocolate... everything is better with chocolate!

COCONUT COOKIES

ingredients:
* 1-1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup butter
* 1/2 cup packed brown sugar
* 1/2 cup white sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 1-1/3 cups flaked coconut

directions:
1. Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Enjoy!

Orange-Scented Cold Peanut Noodles

I got this recipe from Wondertime magazine and tried it out last night. Super delish! I especially love it because I don't have to heat up my oven when it's 100 degrees outside. I also grilled some chicken on my George Foreman, cut it up and added that as well.

Serves 4 generously
1/2 cup creamy peanut butter
3 tablespoons balsamic vinegar
1/3 cup orange juice
1 clove garlic, pressed
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
1 tablespoon ginger, freshly grated
1/4 cup hot water

1 pound angel hair pasta, cooked, drained and rinsed
2 scallions, very thinly sliced (optional)
1 English cucumber, peeled, seeded, and sliced into long, narrow strips, then cut crosswise
2 tablespoons cilantro, coarsely chopped (optional)

Whisk together first 9 ingredients in a large bowl. Add pasta, scallions, cucumber, and cilantro, and use your fingers to toss and coat the noodles. Add salt or more vinegar if it isn't as vibrant as you like. Let sit at room temperature if you're going to eat fairly soon — otherwise refrigerate.

Cedar Plank Salmon

I don't have pictures but we used Sam the Cooking Guy's instructions for grilling salmon using a cedar plank. The salmon was absolutely amazing. If you are in the mood for some good salmon, here is the link to Sam's recipe and video to go along with it. I bought a package of cedar planks at Costco a few weeks ago-six to a package and the package was $8.95. Have fun with this one!

Chicken Pineapple Fajitas

I tried this recipe from the Gourmet Momma blog and it was DELISH! The only thing I think I might add next time would be green onions? We'll see. The grilled pineapple totally made this dish.

Easy Chicken Pasta Primavera

This is a total basic recipe that I got from my Betty Crocker Cookbook when I was first married. It is easy though, and a favorite of my family. You can serve with pasta or rice - as Shawn likes it.

1 cup chopped broccoli

1/3 cup chopped onion

2 cloves garlic, finely chopped

1 carrot, cut into very thin strips

3 tablespoons vegetable oil

2 cups cut-up cooked chicken or turkey

1 teaspoon salt

2 medium tomatoes, chopped

4 cups hot cooked macaroni shells or wheels (I used egg noodles)

1/3 cup freshly grated Parmesan cheese

2 tablespoons snipped parlsey

Cook and stir broccoli, onion, garlic and carrot in oil in 10-inch skillet over medium heat until broccoli is crisp-tender, about 10 minutes. Stir in chicken, salt and tomatoes; heat just until chicken is hot, about 3 minutes. Spoon chicken mixture over macaroni; sprinkle with cheese and parsley. 6 servings.

Black Bean Couscous Salad

Our family loves this salad and it is so good for you. This salad is great for a warm day-add some chicken or turkey and you have a great main dish!

Black Bean Couscous Salad
(about 12 servings)
1 cup couscous
1 ¼ c. chicken broth
3 T. olive oil
2 T. lime juice (lemon if you’re out)
1 tsp. red wine vinegar
½ tsp. cumin
4-8 green onions
1 red bell pepper
1/4 c. cilantro
1 c. thawed, frozen corn or small can corn, drained
1 can black beans, rinsed and drained
A handful of grape tomatoes (optional)
Salt and pepper to taste

Boil the chicken broth and then stir in couscous.
Cover, remove from heat, let stand 5 min. (think Minute Rice)
Combine oil, juice, vinegar, cumin in small bowl.
Chop onion, red pepper, and cilantro.
Fluff couscous with fork.
Toss all ingredients in large bowl.
Tastes good the next day!

1 serving: 109g.(3/4 cup)-218 cal.,4.3g fat,6.5g fiber,4WW points

Ceviche

We're having Mexican food for Mother's Day dinner at my parent's house tomorrow, so I made Ceviche. I got the "recipe" from my Mexican friend, Angelica, and it always turns out yummy. There aren't any measurements... you kind of need to eyeball it and adjust to your taste. I'll list the amount I used today, but be forewarned... it made A LOT.

CEVICHE

imitation crab (1 package from the frozen section - serves 4)

uncooked shrimp (1 lb. Try to find the little ones, otherwise cut up the big ones)

tomatoes - chopped (I think I used 4-5 medium sized Roma)

onion - chopped (1 large)

cilantro - chopped (1 bunch)

limes - for juice (I don't recall how many I used... maybe a dozen? You need a lot of juice)

hot sauce (I use El Tapatio)

* Marinate the raw shrimp in the lime juice until pink. (The acid in the lime juice "cooks" the shrimp)

* Add all the other ingredients, hot sauce to taste.

* Serve with tortilla chips or tostadas.

NOTE: The longer it sits, the better the taste. Recommend making it several hours (at least) before serving.

Blueberry Oatmeal Muffins

I got this recipe from Cooking Light, but made a few changes to it. Don't be afraid of the fact that they are healthy, they really are good. My son's friend said he had never had blueberry muffins before and tried them and even he liked them!

1 2/3 cup rolled oats
1/3 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup packed light brown sugar (I use the Splenda mix)
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 1/2 cup buttermilk
1/4 cup vegetable oil
2 tsp. grated lemon rind
2 large eggs
2 cups frozen blueberries
2 Tbs. granulated sugar(opptional)

Preheat oven to 400 degree. Place oats in food processor; pulse 6 times. Place in large bowl. Add flours and next 5 ingredients (through salt) to oats in bowl. Stir well with a whisk. Make a well in the center of mixture.

Combine buttermilk, oil, rind, and eggs in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Gently fold blueberries into the batter.

Spoon batter into 16 muffin cups coated with cooking spray or foil liners; sprinkle with 2 Tbs. sugar. Bake at 400 degrees for 20 minutes or until muffins spring back when touched in the center. Remove from pans immediately. Place on wire rack to cool. Yield: 16.

Baked Chicken Tenders with Mustard, Almond, and Parmesan

This recipe is from a great South Beach Diet blog called Kayln's Kitchen. I have adapted it for our family. We use tenders instead of the chicken breast. I also don't cook them as hot or as long because we like them moist and not as crisp. The first time I made these Zane LOVED them and has requested them every week since. We love having the extras the next day over salad. Yummy! Thanks for the photo mom.
12 chicken tenders

Marinade:
3 T mayo
3 T Dijon mustard
1 1/2 T apple cidar vinegar
1 1/2 T water
3/4 tsp. garlic powder
3/4 tsp. poultry seasoning

Coating:
3 T parmesan cheese (freshly grated or coarsely grated, not the kind that comes in a can)
1 cup almond meal (you can also grind 1 cup almonds in the food processor- which is what I do)
1/2 tsp. poultry seasoning
salt and fresh ground black pepper to taste

Wisk together mayo, Dijon, white balsamic vinegar, water, garlic powder, and poultry seasoning. Place chicken tenders and marinade in plastic bag and marinate in refrigerator for 3-4 hours or as long as all day.

When ready to cook, let marinated chicken come to room temperature while oven pre-heats to 425 F. Use a food processor to finely grind the almond meal, Parmesan, poultry seasoning, salt, and pepper, and put coating in large flat bowl. Spray non-stick baking sheet well with non-stick spray. Dip each chicken piece into coating, turning to coat both sides, and arrange in single layer on baking sheet.

Bake without turning for 10-12 minutes, or until top side is quite browned and underneath is starting to brown. Then use metal turner and go under each piece of chicken to be sure it's not stuck to the pan, then carefully turn each piece. Some of the coating will fall off and possibly get too browned in the pan, so don't worry about it. Cook 10-12 minutes more until chicken is well browned and cooked through.

Serve hot. Tastes great dipped in a honey mustard dressing or sauce. Great over salad!

Hootinannies

My sister-in-law Mindy would make this yummy breakfast dish whenever I stayed with them, but I'd never tried to make them myself. I got this recipe from Marni Warren and made them for dinner tonight (we love breakfast for dinner). Much to my surprise, the kids, especially Kate, loved them (they're pretty picky kids). So, here it is:

HOOTINANNIES

Pre-heat oven to 425 degrees. Place 1/4 cup butter in a 9x13 pan to melt while oven is pre-heating

In a blender blend:
6 eggs
1 cup milk
1 teaspoon vanilla

Add 1 cup flour to blender and continue blending.

Pour into pan on top of the melted butter. Bake for 20 minutes.

Marni says she grew up squeezing fresh lemon juice on it and sifting a little powdered sugar. I've only had it with maple syrup.

Chicken Alfredo & Rice Casserole

I have to admit I'm not big on casseroles, but I got this one out of this month's BH&G and it was not your ordinary casserole. I especially liked the roasted sweet peppers and would add more next time. So, as far as casseroles go, this one was easy to prepare & would be a good weeknight dish paired with a tasty green salad.

Prep: 25 minutes
Bake: 50 minutes

1 10-oz. container refrigerated light Alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 Tbsp. butter, melted

Directions
1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

Baked Beans

My sister made this last night for our family get-together. She got the recipe from a gal in her ward. Boy, were they good! It's not your typical baked bean dish as it includes butter beans (never had heard of 'em before) and garbanzo beans (which I usually don't care for). The picture's not great (beans aren't so easy to photograph, I've discovered), but here you go:

BAKED BEANS

1 or 2 pounds of bacon, the more the merrier (Set aside)
Fry up bacon and break apart.

2 onions
Thinly slice the onion rings and bake in the bacon grease.

1/2 cup vinegar
1 tsp. salt
1 cup of brown sugar
1/2 cup sugar
1 tsp. mustard

Simmer above ingredients together for 20 minutes.

2 (15 oz) can of butter Beans
1 (15 oz) can of kidney beans
1 (15 oz) can of garbanzo beans
1 (31 oz) can of Baked Beans ( i prefer Bush's or B&M brand)
1/3 cup of ketchup

Mix beans, onion/sugar mixture and ketchup in a 9 x13 pan and bake for at least 1 hour (or more) at 350 degrees. You can either mix the bacon in or sprinkle it on top before baking.

Chipotle Lime Vinaigrette

We had taco salad tonight and I wanted a new recipe for the dressing. I found this recipe on the web and since I have been counting calories the past few months, I lowered the amount of olive oil used and added rice vinegar. It was delicious and very spicy! I analyzed new version by going to www.caloriecount.about.com Type in "recipe analyzer" in the SEARCH box.

1/4 cup fresh lime juice
1/4 cup rice vinegar
1 small clove of garlic-minced
1 Tablespoon minced chipotle peppers in adobo sauce
1/4 cup roughly chopped fresh cilantro
2 teaspoons ground cumin
Kosher salt and freshly cracked black pepper to taste
3 Tablespoons olive oil

Combine all ingredients except olive oil. Stream in olive oil and whisk until mixed thoroughly. Refrigerate until ready to use.

Serving Size-2 Tablespoons
Calories: 73 Fat: 6.9g Carbohydrates: 1.5g Protein: 0.2g

Shrimp Tacos

One of my favorites chefs on TV is Sam the Cooking Guy. He has a unique style and his recipes are really good. We make his Shrimp Tacos regularly. Sometimes we use flour tortillas instead of the corn ones. And I usually buy a bag of regular green coleslaw cabbage instead of using red cabbage. But the recipe is so easy and really good. You can find it here along with a short video demonstrating how he makes the tacos. Enjoy!

How to Photograph Food

I signed up for a newsletter from this website: www.photojojo.com. It has some good tips on things you can do with your camera. Since many of the contributors to this blog photograph their food, I thought I would pass along this link-10 Tasty Tips for Photographing Food. Enjoy!

Cafe Rio Pork

This recipe was sent to me by my sister, Traci, but I'm posting it for her cuz it's just so dang good and easy! She said that she used the Splenda brown sugar mix to cut down on the amount of sugar. (It is a lot, but I suspect that's why it tastes so good.) I used less sugar anyways.


1 pork loin (about 2 1/2 lbs.)
1 1/2 c. brown sugar
2 cans chopped green chilies
1 pkt. taco seasoning
3/4 bottle salsa
pinch of dried onion
1/2 cup water

Place pork in crockpot, pour ingredients in with water and salsa last. Cook on high for 4 hours. Shred meat and cook for 1 more hour. Serve with tortillas, sour cream, salsa, cilantro, cheese (you know, the regular Mexican food toppings).

{cake mix} Chocolate Fudge Cookies

I just tried out the cake mix cookies for the first time a few months ago and LOVED how easy it was! I was craving something chocolatey yesterday, so I made these in a snap. Found the recipe on allrecipes.com. Very yummy!


{cake mix} Chocolate Fudge Cookies

1 box (18.25 oz) Devil's Food Cake mix
2 eggs
1/2 cup vegetable oil (or melted butter)
1 cup chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for for a few minutes before removing to a wire rack to cool completely.

You can substitute other cake mixes and/or chips, but I haven't tried anything other than the chocolate.



I bloglifted Tanya's signature idea! Super cool!

Anne's Fresh Salsa

I'm sorry I started this up and haven't posted anything for awhile. I've been so busy making ties, along with the other normal business that comes along with 4 kids. I did manage to make some great salsa, which recipe I got from my old neighbor, Anne Rush. I'm sure she doesn't mind me sharing. Mom & Traci - I know you have this already. This makes tons, so you're welcome to scale it down or make the full batch and have a fiesta!

12-15 Roma Tomatoes
2 green bell peppers
1 yellow or red pepper
3 bunches of cilantro (this depends on the size of the bunch - you decide)
juice of 6 limes
1 white onion
handful of fresh oregano
2 Tbl. salt
1 tsp. pepper
2 14 1/2 oz. stewed tomatoes
*Protect hands and remove seeds of:
1 jalapeno pepper
1 yellow chile

Chop everything up in the food processor -- you will have to do it in stages as this makes ALOT!

Chimichangas

5 pounds roast beef, pork, chicken (9 cups meat)
3 T. shortening
3 chopped onions
1- 4 oz chopped green chiles
2- 7 oz cans green chile salsa
1/4 t garlic powder
4 T. flour
4 t. salt
1 t ground cumin
juices from meat

To make the filling:
Drain meat, reserve juice, shred and remove bones and cool. In pot, melt shortening then add onions and chiles, saute for one minute. Then add salsa, garlic powder, flour, salt and cumin. Cook medium to low for one minute. Stir in juices and meat. Cook 5 minutes until thick. Cool. Freeze or make into chimichangas.

Chimichangas:
3 cups meat mixture make 6 chimichangas
12" flour tortillas (warmed up to roll easier)
Heat 1/2" oil to 400 degrees. Place 1/2 cup mixture on lower third of tortilla. Cook no more than two at a time for 2 minutes each side. Serve over shredded lettuce with guacamole, sour cream and salsa.

I adjusted recipe for some left over roast beef. Turned out delicious! Adjust for onions etc. to your own taste.

Sour Cream Cheesecake

I was watching Sara Moulten one day on Food Network and she had a guest chef on. He made a cheesecake that looked wonderful. I tried the recipe and have made it numerous times. If you follow the instructions carefully-the cheesecake comes out beautifully every time. It tastes light and creamy, not like a heavy cheesecake. It is really delicious!

Sour Cream Cheesecake
By Nick Malgieri

Cheesecake Base:
3 T. unsalted butter, softened
3 T. sugar
1 large egg yolk
1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
1/2 tsp baking powder
1/8 tsp salt

Cheesecake Batter:
1 pound cream cheese
1 cup sugar
1 (16 oz.) container sour cream
3 large eggs
2 tsp vanilla extract

Special equipment: 1 (3” deep) 9” springform pan; a 10x15 jellyroll pan

Position a rack in the middle of the oven and preheat to 350˚. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.

Base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.

Place the dough in the pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 min. until the crust is golden and baked through. Transfer to a rack and reduce the oven temperature to 325˚.

Batter: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese on the lowest speed just until smooth, no more than 30 seconds. Stop the mixer and scrape down the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape again. Add 1 cup of the sour cream and mix only until it is absorbed, no more than 30 seconds. Repeat with the remaining sour cream. Add the eggs 1 at a time, mixing only until each is absorbed; stop and scrape after each addition. Beat in the vanilla extract.

Wrap heavy-duty aluminum foil around the bottom of the springform pan so it comes at least 1” up the sides. Pour the batter into the pan. Place the pan in a jellyroll pan or roasting pan and pour warm water into the pan to a depth of 1/2”.

Bake the cheesecake for 55 minutes, or until it is lightly colored and firm except for the very center. Remove from the oven and lift the cheesecake out of the hot water. Remove the foil and let cool completely on a rack. Wrap the cheesecake and chill overnight.

To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide cake onto a platter.

Heath Bar Cake

Heath Bar Cake


1 box German Chocolate cake
1 bottle Mrs. Richardson’s Butterscotch Caramel
Ice cream topping
1 can Sweetened Condensed Milk(14 oz.)
1 large tub-Cool Whip
2-3 Heath or Skor bars (frozen)

Make cake according to box directions and bake in a 9x13 pan.

While cake is hot from the oven, poke holes in cake with a wooden spoon handle.

Combine topping and milk together and pour over cake while the cake is hot.

Let cool and put it in the refrigerator.

Before serving, frost with Cool Whip, break Heath bars into pieces and sprinkle on top.

Thai Chicken Pizza

Think CPK... This is from copykat.com.

Thai Chicken Pizza

SPICY PEANUT SAUCE
1/2 C. peanut butter
1/2 C. hoisin sauce
1 Tbsp. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 Tbsp. roasted sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes)
1 Tbsp. oyster sauce
2 Tbsp. Water

Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; set aside.

THAI CHICKEN
1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes

Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator. (I boiled the chicken, then shredded it.)

PIZZA
Pizza dough (I used Boboli)
2 C. shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 C. white bean sprouts
1/4 C. shredded carrots chopped, roasted peanuts
2 Tbsp. chopped fresh cilantro

Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese. Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 1T chopped peanuts. Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface.

If you'd like to post, let me know!

I just figured out that if you'd like to be an author on this blog, I need to add you on. Just let me know and I'll add your e-mail address to my author list. Anyone who has a Google account can comment. I'm leaving it open now, but if we get any weirdos, I may have to restrict it somehow.

First Post!!!

Yeah! I've been wanting to do this for a long time since our little on-line recipe club at Yahoo wasn't working that great. Hopefully this will be easier for everyone to find. I think you just need to create a Google account if you want to post anything. Anyway, I know I've posted this recipe before, but I always have requests for it so I thought I'd use this as our first recipe. I'm not making it at the moment, so I don't have a picture of it, but it would be awesome if you'd take a picture of your dish to share with the rest of us.

Tortilla Soup

1 Tbl. Butter
1/2 onion - diced
1/4 c. diced green chilies
1 lg. tomato - diced
1 garlic clove - chopped
1 c. diced cooked chicken
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp chili powder
1/4 tsp black pepper
1/8 bunch cilantro - chopped
5 cups chicken stock (use 1 lg. 49 oz. can of chicken broth)--save out 1 cup to mix with Masa
1/2 c. dry Masa

Garnish:
3 corn tortillas
1 c. shredded cheddar cheese
1 c. coarsely diced avocado

Preparation:

Melt butter in stock pot. Add onion, garlic, and black pepper--stir and cook until transparent. Add chilies and the rest of the herbs and spices. Add tomatoes, chicken and stock. Simmer for 15 minutes. Mix Masa with saved broth. Whip until lumps are gone--add to soup and stir until thickened.

Cut corn tortilla into julienne strips. Spray cookie sheet with cooking spray. Put strips on cookie sheet and spray also. Bake in 350 degree oven until crisp. To serve: Place a few tortilla strips and a few pieces of avocado into soup bowl. Pour in soup and top with some tortilla strips and grated cheese.

Makes about 7-8oz. servings.

This is so very yummy!!!!