A Windy Sneeze and Tortilla Soup!

Unfortunately I came down with yet another cold last night! I swear I get one right before I'm about to host something! I got sick on Christmas Eve and I was having Christmas dinner at my house on Christmas day. I'm having Easter dinner at my house on Sunday and what do you know, a cold hits me right in the face last night! Grr! I was feeling ok until about noon today and now I just want to curl up on the couch and watch food network. :-) I guess I'm kind of doing that now. I took some sudafed about an hour ago and it didn't do anything! In fact, I think I feel worse! Boo!! Anyways, to top off the day, it's sooo windy out here on the island today! The lights keep flickering, and things are flying around everywhere outside! I've seen multiple plastic and paper bags go rolling across the park out my pack window, not to mention a whole recycling bin! I had to go outside and weather proof everything, well just stack the chairs and fold up the table and put them in the corner so they wouldn't blow away. It really does sound like my roof is going to come off and it sounds like someone is banging on the garage door when a big gust comes! So, let's see, I've got a cold and it's cold outside, sounds like a good day for some soup! I was supposed to head up to B-town today to pick up my sister who is staying with me for the weekend, but I don't feel like driving and it's another long day for Jared at work, and he has the car. So my mom and dad are bringing my sister to me! :-) The only deal was that I had to make tortilla soup for dinner. Deal! I know I've posted this before, but I'll post it again because it's such a good recipe! And since the weather is cold and stormy, a nice spicy tortilla soup sounds great!

Slow Cooker Tortilla Soup

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil
• salt and pepper to taste

Add all ingredients to the crock pot except the tortillas and the oil, stir it up for a bit and let it cook 5-6 hours on low or 3-4 hours on high.

Cut the corn tortillas into 1/4 in strips and lay on baking sheet. lightly brush with vegetable oil. Sprinkle with salt and pepper to taste and bake in the oven on 400 degrees F for 10-15 mins until strips are golden and crispy.

Garnish the soup with tortilla strips, cheddar cheese, avocado, and a little lime juice. Some people like sour cream in there too! :-)

Easter Dinner Ideas for everyone!

Hosting or attending an Easter feast this Sunday? Here are some ideas if you are banging your head against the wall! :-)

Main Dish Ideas

Pineapple Ham

1 (12 lb) Bone in ham

1/2 cup whole cloves

1/2 cup packed brown sugar

1 (20 oz) can pineapple rings (in heavy syrup)

1 (4oz) jar chopped maraschino cherries

1 (120z) can sprite or 7-Up

Oven directions:

1. Preheat oven to 350 degrees
2. Place ham in roasting pan and score the rind with a criss cross diamond pattern. Press a clove into the center of each diamond.
3. In a separate bowl, combine the syrup from the pineapples, the brown sugar and the can of soda. Mix and then baste the ham with the mixture.
4. Place the pineapple rings all across the ham and secure them with a cherry and a toothpick in the center of the pineapple hole.
5. Bake uncovered for 4 and a half to 5 hours, basting frequently with juices until internal temperature of the ham reaches 160 degrees f. Remove toothpicks before serving

Crock Pot Directions

Use ground cloves instead of whole, and use pineapple chunks instead of rings. Throw all the ingredients in the crock pot and turn on high for the first hour, then turn to low for the next 5 hours. :-) Nice and easy for you!

Onion and Thyme Roast Chicken

2 (2.5 lb) whole chickens

3 lemons

2 large onions peeled and quartered

6 shallots coarsely chopped

8 cloves of garlic

olive oil

1/2 cup softened butter

Salt and pepper to taste

8 sprigs of fresh thyme

1. Preheat oven to 375 degrees F and lightly grease a medium baking dish that will fit both chickens.
2. Quarter 2 lemons and put into the cavity of the chickens, along with 1/2 the onions and shallots and garlic and thyme. Spread the other half of onions, shallots and garlic around the bottom of chickens.
3. mix the leaves from the remaining thyme into the butter and spread under the skin of the chicken. Slice the last lemon in to thin pieces and place evenly under the skin.
4. Oil the top of the chicken skin and salt and pepper to taste.
5. Bake for 20 mins, then increase the temperature to 400 degrees F for the next 30 mins or until the chicken is golden brown and not pink in the middle and the juices run clear. Baste frequently with juices. Allow 15 mins to cool before serving.

Side Dishes

Bacon Cheddar Deviled Eggs

12 hard boiled eggs

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon fresh lemon juice

1/3 cup crumbled bacon

1/4 cup finely shredded sharp cheddar cheese

2 tablespoons freshly chopped chives or scallions

pepper to taste

1. Cut eggs in half and separate the yolks into a medium bowl.
2. Mash yolks with a fork, then mix in sour cream, mayonnaise, lemon juice, pepper, bacon, cheddar and chives until evenly blended.
3. Either spoon 1 tablespoon of mixture into the egg halves or spoon all the mixture into a piping bag or large ziplock bag with the bottom corner cut off and pipe into the egg halves.
4. Cover and refrigerate to let the flavors blend.

Creamy Au Gratin Potatoes

4 russet potatoes cut into 1/4 inch slices

1 onion sliced into rings

3 tablespoons butter

3 tablespoons all-purpose flour

1/2 teaspoon salt

2 cups milk

1 1/2 cups shredded cheddar cheese

salt and pepper to taste

1. Preheat oven to 400 degrees F. Butter a 1 quart casserole dish
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Bacon Wrapped Asparagus

Asparagus

pepper

1 package of bacon

1. Place asparagus on a sheet of waxed paper; coat with nonstick cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. Grill uncovered, over medium-low heat for 8-12 mins or until bacon is crisp, turning occasionally. Or place on a baking tray in the oven at 400 degrees for 25 mins and finish it off under the broiler for the last 3 mins or until bacon is crisp.

Asparagus and Cherry Tomato Pasta Salad

8 oz penne pasta

3 tablespoons olive oil

2 garlic cloves, minced

1 1/2 pounds thin asparagus, trimmed and cut into 1 inch pieces

Salt and pepper to taste

2 cups (about 9 oz) of cherry tomatoes cut in half

1 cup shelled fresh peas

1/2 cup chicken stock

1 cup fresh grated parmesan

2 tablespoons freshly chopped basil leaves

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
2. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
3. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

No Bake Chocolate Cookies

• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool

Honeydew Tropic Freeze

1 1/2 pounds chopped honeydew melon, about 1/2 a medium melon

1 (15oz) can of cream of cocunut

Rum

Crushed Ice

Put the melon, cream of coconut, rum, to taste, and about 2 cups of crushed ice in a blender. Puree until smooth. Pour into serving glasses and serve.

Easy Lime Margaritas

1 box lime Dryer's Fruit Bars

Tequila

Remove wooden sticks and put popsicle into blender. Add tequila to your liking and taste and blend!

Well I hope you find this somewhat helpful! :-)

I found recipes on allrecipes.com and foodnetwork.com.

Wha-la!!

Was anyone as frustrated as I was trying to figure this blogger thing out? Man! I swear I've spend DAYS trying to get it just right and I still don't have it all down. But for now, I'm satisfied. Maybe someone will give me some tips one day. I feel like it's been so long since high school when I used to be an editor for the yearbook class and I could have probably whipped this thing out in seconds. I really can't believe it's going on 5 years since graduation day! It's going on 5 years that Jared and I got married! I graduated June 18, 2005 and I got married June 22, 2005. Insane! Now it's one Vinny and Carlie and we are a family of 4! (Vinny is our dog child for those who don't know!)

Vinny chewing a stick

I can't believe that in the past 5 years I got married, moved to San Diego, "had baby" Vinny lol, went to cosmetology school, had a real baby, Carlie, and moved back here to this great state of Washington and am living in Oak Harbor. I never thought growing up here in WA that I would ever live in Oak Harbor, but I'm so glad that I am because it's so beautiful out here! You can see bald eagles and deer out here every day! I did see a coyote run across the street while I was driving home the other day though, but still! It's so pretty! Deception Pass is in our backyard and we can see the ocean from Carlie's bedroom window! God really has blessed me and my family!

Deception Pass Jan. 2010

Well, as of now, I love where my life has taken me, and I can't wait for the next 5 years of my life! Who knows where we'll be in 5 years, but for right now, all we have is love On The Island! :-)