There was an article in the local paper this week about the farmer's markets around the area. I can hardly wait - this will be fun to visit and plan meals around local produce.
Lots of strawberries on sale this week. 2 pounds of fresh strawberries will make the most wonderful pie you have every tasted - recipe tomorrow.
There were several different stores with specials on pork. It is turning into fabulous grilling weather - Stubbs Marinade for pork is always easy. I need to find something new - that will be my project this week!
With Earth Day this week, lots of store have wonderful specials on Organic products. Sprouts has the best price on organic milk. They also have a decent price on organic ice cream.
If you have never been to the Dallas Farmer's Market, it is quite an experience and well worth the trip to downtown Dallas. Go early on Saturday or Sunday morning.
Thursday, April 23, 2009
Wednesday, April 15, 2009
Slow Cooker Chicken Tortilla Soup
Our days are still cool enough for soup, so here is one of my favorites courtesy of friend Kelly:
Slow Cooker Chicken Tortilla Soup
2 bone-in chicken breasts
1 15 oz. can diced tomatoes
1 medium onion, chopped
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 14.5 oz. can chicken broth
1 teaspoon cumin 1 teaspoon chili powder
1 teaspoon salt ¼ teaspoon black pepper
1 bay leaf 10 oz. pkg. frozen corn
1 tablespoon chopped cilantro
Add all ingredients, except chicken, to slow cooker, stirring to combine. Then add Chicken breasts. Cook on low for 6 – 8 hours or on high for 3 – 4 hours. Remove chicken and cool enough to handle. Remove meat from bones, break into bite-sized pieces and return to soup. Stir and serve with tortilla chips and sour cream.
Slow Cooker Chicken Tortilla Soup
2 bone-in chicken breasts
1 15 oz. can diced tomatoes
1 medium onion, chopped
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 14.5 oz. can chicken broth
1 teaspoon cumin 1 teaspoon chili powder
1 teaspoon salt ¼ teaspoon black pepper
1 bay leaf 10 oz. pkg. frozen corn
1 tablespoon chopped cilantro
Add all ingredients, except chicken, to slow cooker, stirring to combine. Then add Chicken breasts. Cook on low for 6 – 8 hours or on high for 3 – 4 hours. Remove chicken and cool enough to handle. Remove meat from bones, break into bite-sized pieces and return to soup. Stir and serve with tortilla chips and sour cream.
Week of April 15
It has been a while since I posted - mainly because of the new grandbaby and wanting to spend as much time with him as possible. Looking over the ads today, a couple of things caught my eye, so here is recipe #1 for this week. Even though the title implies that it is for the fall season, this is good anytime and it is still cool enough outside to enjoy. Here is what you will need:
14 to 16 ounce package Hillshire Farm Smoked Sausage - $2.50 at Kroger
1 can corn, 1 can green beans, 1 can carrots - 50 cents each at Market Street
1 can Diced tomatoes - Hunts are 75 cents at Market Street
1 chopped onion - 33 cents a pound at Market Street
1 yellow squash or zuchinni squash, 88 cents a pound at Sprouts
Saute the onion in a little olive oil in a skillet. Cut the sausage into 1 inch lengths and add that, together with the other vegetables to the pan. Cook on low for about 30 minutes, until the vegetables are soft. Serve with cornbread. This is very very good! I'll try and add a picture after I cook this week.
Other ideas to come this week:
Is it too late in the season for soup? I don't think so. Bone in chicken breasts are on sale at Albertson's for 88 cents a pound (family pack). For the recipe you will also need onion, canned tomatoes, canned or frozen corn, diced green chilies, chicken broth (maybe we will make our own) and the seasonings like chili powder and cumin that you already have on hand. That recipe will be up tomorrow (Thursday). Have a great evening.
14 to 16 ounce package Hillshire Farm Smoked Sausage - $2.50 at Kroger
1 can corn, 1 can green beans, 1 can carrots - 50 cents each at Market Street
1 can Diced tomatoes - Hunts are 75 cents at Market Street
1 chopped onion - 33 cents a pound at Market Street
1 yellow squash or zuchinni squash, 88 cents a pound at Sprouts
Saute the onion in a little olive oil in a skillet. Cut the sausage into 1 inch lengths and add that, together with the other vegetables to the pan. Cook on low for about 30 minutes, until the vegetables are soft. Serve with cornbread. This is very very good! I'll try and add a picture after I cook this week.
Other ideas to come this week:
Is it too late in the season for soup? I don't think so. Bone in chicken breasts are on sale at Albertson's for 88 cents a pound (family pack). For the recipe you will also need onion, canned tomatoes, canned or frozen corn, diced green chilies, chicken broth (maybe we will make our own) and the seasonings like chili powder and cumin that you already have on hand. That recipe will be up tomorrow (Thursday). Have a great evening.
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