I made this stuff up! Cooking with Mimi

Chicken enchilada soup

I found this recipe on pinterest and tweaked it a bit because I didn't have everything it called for but it turned out good. Enjoy!

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes (I used a can of rotel and didn't add the jalapenos)
4 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

Shrimp and Crab Bisque

Shrimp and Crab Bisque 

• 4 tablespoons butter
• 4  tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 teaspoon chicken bouillon powder
• 4 tablespoons chopped onion
• 1/2 cup water
• 3 cups half-and-half
• 1 pound medium shrimp - peeled and deveined
• 1 pound crabmeat
• 1 cup white wine
• Sprinkle of Paperika, and fresh dill (optional)

Directions

1. In a 2 quart saucepan, melt butter and stir in flour , salt , white pepper , bouillon granules, onion, water and half of the half-and-half.
2. Add shrimp and crab meat; cook over medium heat, stirring occasionally until it thickens. Stir in remaining half and half and wine. Serve hot.

Bacon Wrapped Pork Loin

Long time no new recipes to be shared I know. I had a pork roast in the freezer to use and Tim told me he didn't think I could work the Traeger grill so I had to prove him wrong, of course. This was a good recipe but I'd use a boneless roast next time. This original recipe came from The Smoke Ring website but I altered it a bit and didn't cook it in a pan as they did. My roast was also quite a bit smaller.

Bacon Wrapped Pork Loin

Cooking Time/Temp: @ 250 degrees, 45 min. per pound approx. ** Cook to an internal temperature of 160 degrees regardless of how much or little time the loin takes.
Meat:
7 lb. Pork loin
� lb. Bacon

Dry Ingredients:
4 tsp. Cajun Mix **( A Mix of Dehydrated Garlic, Spices, Salt, Paprika, Dehydrated Onion, and Red Pepper.)

Wet Mixture:
 6oz. Honey **( 2 oz. for slather, 4 oz. for topping)
2 oz. Whiskey
2 oz. Olive Oil

Start by making up the mixture of 2 oz. honey, 2 oz. whiskey, and 2oz. olive oil. Set this mixture to the side for use after you have applied the dry rub.

Apply the � of the dry rub and cover the loin completely. Slather on 2 oz. of the honey making sure that you cover the entire lion.

Place the bacon over the pork loin to protect the skin and secure with tooth pics. The bacon will give the loin protection from the heat of the smoker while adding to the juiciness of the meat and a contrasting flavor within the dish.
Once the bacon is secured, drizzle the remaining honey over the entire dish.

Take the remaining dry rub and sprinkle over the loin and bacon. Place the loin in a preheated smoker set at high. Cook on high for 1 hour in order to allow the spices to �set�. After the initial hour, baste the loin with the juices from the pan every 30 minutes. Place a digital probe in the center of the loin and cook to an internal temperature of 160 degrees. You may pull the loin at 150 degrees if you allow it time to rest and reach the proper temperature while sitting on the table. It is important to note that altitude, cut of meat, and moisture in the cooker effects the actual cooking time of many meats. This is why cooking times are used as guidelines and actual internal temperature is used as identifying the correct level of doneness.

When the loin is done, remove it from the pan and allow it to sit for approximately 30 minutes before attempting to slice.

Crunchy Chinese Chicken Salad

This is an old recipe and I had it last year at a gathering and wanted to make it for Tim's graduation weekend. I will be making it often. I shredded the cabbage in the food processor. It was so yummy no photo but it's worth the effort.

Crunchy Chinese Chicken Salad

For the Salad

• 1 head of Cabbage Shredded or thinly sliced
• 4 green onions, thinly sliced
• 2 tablespoons sesame seeds, toasted
• 1/4 cup cilantro leaves
• 3 tablespoons toasted almonds, sliced
• 2 (3 ounce) packages uncooked oriental flavor instant ramen noodles (save 1 seasoning mix packet for the dressing) crushed
• 2 cups chicken breasts, cooked and cubed

 

For the dressing

 

• 1/2 cup sesame oil
  
• 4 tablespoons sugar
• 1/2 teaspoon fresh ground pepper
• 6 tablespoons rice vinegar
  
• 1 teaspoon fresh ginger root, minced
  

Directions

1. Combine salad ingredients in a large bowl.
2. Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
3. Mix well.
4. Refrigerate overnight or several hours.

Pulled Pork Sandwiches

So no photo but this was really liked. It went over big with the kids. This recipe was from all recipes.

Pulled Pork Sandwiches

1 teaspoon vegetable oil 1 (4 pound) pork shoulder roast 1 cup barbeque sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/4 cup light brown sugar 1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1 extra large onion, chopped 2 large cloves garlic, crushed 1 1/2 teaspoons dried thyme 8 hamburger buns, split 2 tablespoons butter, or as needed

Directions:

1.	Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2.	Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3.	Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Maple glazed stuffed pork roast

I found this recipe I had torn out of a kraft magazine they used to send out. I bought a pork roast at Costco on Sunday and we used a small portion for this. It wasn't too difficult and turned out really good. All but onen kiddo liked it and I'll definately make it again. Enjoy!

Maple glazed stuffed pork roast

2 Tbsp. butter

1   apple, chopped

1-1/2 cups hot water

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 pork loin (2 lb.), butterflied

2 Tbsp.  maple-flavored or pancake syrup

2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard

1 tsp.  chopped fresh rosemary

Make It

HEAT oven to 350ºF.

MELT butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 min.; mix lightly.

SPOON stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one short end. Place seam-side down, in roasting pan sprayed with cooking spray.

BAKE 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 min. or until meat is done (160°F). Let stand 15 min. before slicing to serve.

Crockpot Pot Roast that the kids will eat!

I didn't get a photo of this but trust me it's so good! I put my roast in frozen solid which worked out okay. I ended up cutting it in half but it came out great! We made a mashed sweet potato/ regular potato to go with it and it was yummy! Enjoy!

Crockpot Pot Roast

 

2 (10 3/4 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 lbs pot roast

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
2. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours

Taco soup

My mom makes taco soup all the time but she doesn't really have a recipe. I googled it and came up with this Paula Deen recipe which I altered a bit so my kids would eat it. Madeline loved this but didn't care for the olives. It's a hearty soup for those cool autumn evenings. Enjoy!
Taco Soup

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained ( I used frozen corn from my parents garden)
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles ( I only used 1 can of chilies)
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional  (didn't use these)
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Chicken Lasagna/ Roll ups

Tim grilled some chicken last weekend while I was gone and he had leftovers. This turned out wonderful. Tim and I really liked it as well as Natalie. 3 out of 5 ain't bad!

1 box uncooked lasagna noodles

1 (10.5 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup chopped onion

2 Tbsp butter

1/4 cup white wine

1 8 oz container of mushrooms sliced

1/2 cup grated Parmesan cheese

1/2 cup sour cream

1/4 cup mayonnaise

1/2 teaspoon garlic salt

4 cups chopped cooked chicken breast

2 cups shredded Cheddar cheese (I used mozzerella)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile in a pan saute onions in a little bit of oil or butter. When onions are almost brown pull them out and set them aside. Add a little more butter to the pan and saute mushrooms, when they are nearly done add onions back in as well as a 1/4 cup of white wine. 
4. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.
5. In a 9x13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.
6. Bake in preheated oven for 1 hour.

Note: I had leftover lasagna noodles and filling so I laid the noodles on a pan and filled them with the leftover ingredients and rolled them up. I baked them for 30 minutes covered with aluminum foil. They were yummy also!

Chicken marinade

I found this recipe and we tried it out. It was a great marinade we'll use again.

 

Chicken Marinade

3 tablespoons whole grain mustard

1/4 cup cider vinegar

3 cloves garlic

1 limes

1/2 lemons

1/2 cup brown sugar

1 1/2 teaspoons salt

6 tablespoons olive oil

1 to taste ground black pepper

6 boneless skinless chicken breast halves

Directions

1. In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
2. Then whisk in olive oil and pepper.
3. Place chicken in the mixture.
4. Cover and marinate chicken in the fridge 8 hours or overnight.