Mexican Chicken Soup

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15-Minute Mexican Chicken Soup with Avocado

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 8

Ingredients

• 4 cups (32 oz) chicken stock or broth (I prefer stock)
• 1 jar (16 oz) picante type salsa
• 1 can (14 oz) red enchilada sauce
• 2 Tablespoons butter
• 1 Tablespoon sugar
• 1 teaspoon table salt
• 1 teaspoon coarse ground pepper
• 3 cups cubed, cooked, leftover rotisserie chicken

• 2 cans (15 oz each) black beans, drained
• 2 cups frozen corn kernals
• 1 can (14.5 oz) fire-roasted tomatoes, 
• juice of one lime
• 2 cups shredded Mexican cheese
• 2 avocados, cubed
• optional garnishes: green onion, sour cream and cilantro

Directions

• In a large, heavy-bottomed pot, add chicken stock, salsa and enchilada sauce and bring to a boil over med-low heat. Stir in butter, sugar, salt and pepper. Add chicken, black beans, frozen corn, tomatoes and lime and warm through (it's pretty much done immediately)
• Ladle soup into individual bowls, sprinkle with cheese and add copious amounts of California avocado.

Cleaning cabinets

Borrowed & Shareing

Grease stains have a tendency to go unnoticed, allowing them to build up to seemingly impossible proportions. This grime can damage the wood of your cabinets if allowed to remain for a long period of time.

However, as unpleasant as these stains may seem, they are easily remedied. Try the most gentle method first and if necessary, move to more aggressive solutions until you find the best formula for your situation.

Mix 2 tablespoons of Dawn dish soap with 2 cups of warm water and scrub the cabinet with a clean cloth, following the grain of the wood. Rinse the area clean with a sponge, and dry it with a clean towel.

Debbie Williams

Sprinkle baking soda onto a clean damp cloth and scrub the cabinet. Rinse with a clean sponge, and dry the area with a clean dry towel.

Debbie Williams

Add 1 cup white vinegar to the Dawn dish soap and water mixture. The solution is now 2 cups water, 2 tablespoons dish soap and 1 cup white vinegar.

Debbie Williams

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If you need to be still more aggressive, add half a cup of borax to the dish soap, vinegar and water mix. Repeat the scrubbing action with a soft cloth and wipe with a dry cloth.

Debbie Williams

Finish by wiping the cabinets down with a small amount of orange oil, lemon oil or even mineral oil.

Apple Cinnamon Muffins

Apple-Cinnamon Muffins Yield: 12 muffins Prep Time: 30 minutes Cook Time: 18 to 22 minutes Total Time: 55 minutes These apple-cinnamon muffins pack a huge apple flavor with a fabulous cinnamon-sugar crunch on top. Ingredients: For the Muffins: 2 tablespoons unsalted butter 4 tablespoons unsalted butter, melted 2 Granny Smith apples (6½ ounces each), peeled, cored, and cut into ¼-inch pieces (3 cups) 2 tablespoons light brown sugar ¾ teaspoon ground cinnamon, divided 2½ cups (354 grams) all-purpose flour 2½ teaspoons baking powder ¼ teaspoon baking soda 1¼ teaspoons salt 1 cup (198 grams) granulated sugar 2 eggs ¼ cup (50 grams) vegetable oil ½ cup (120 ml) apple cider ½ cup (113 grams) plain whole milk yogurt 1 teaspoon vanilla extract For the Topping: 2 tablespoons granulated sugar 2 tablespoons light brown sugar ¼ teaspoon ground cinnamon Directions: 1. Prepare the Muffins: Adjust an oven rack to the upper-middle position and preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray. 2. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the apples, brown sugar, ¼ teaspoon of the cinnamon. Cook, stirring often, until the moisture has completely evaporated and the apples are well browned, about 9 minutes. Remove the pan from the heat and allow to cool for 10 minutes. 3. Meanwhile, whisk the flour, baking powder, baking soda, salt and the remaining ½ teaspoon of ground cinnamon together in a large bowl. 4. Whisk the granulated sugar, eggs, oil, and 4 tablespoons of melted butter together in a medium bowl until thick, about 30 seconds. Whisk the cider, yogurt and vanilla into the sugar mixture until combined. 5. Fold the sugar mixture and the cooled apples into the flour mixture until just combined. Divide the batter evenly among the prepared muffin cups (there should be able ⅓ cup of batter per cup, and the cups will be filled to the rim). 6. Mix Together the Topping: In a small bowl, stir together the sugar, brown sugar and cinnamon for the topping. Sprinkle the muffin tops evenly with the topping. 7. Bake until golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 22 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 10 minutes. Remove the muffins from the pan and place on a wire cooling rack. Cool for 5 more minutes before serving. The muffins can be served warm or at room temperature. Store the muffins in an airtight container at room temperature for up to 3 days. (Recipe from Cook's Country)

Butter Pecan Cookies

Ingredients Unlock Grocery List! 1½ cups Diamond of California pecans, chopped (195g) 1 cup unsalted butter, softened to room temperature (230g) ½ cup granulated sugar (100g) 1 cup packed light brown sugar (or dark brown) (200g) 2 large eggs, room temperature preferred 2 teaspoons vanilla extract 2½ cups all-purpose flour (measured correctly) (312g) 1 teaspoon cornstarch 1 teaspoon baking soda ½ teaspoon salt OPTIONAL: ⅓ cup granulated sugar, for rolling (67g) Sea salt, for sprinkling Directions In a 300F degree fahrenheit oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 tablespoon of dough each, into balls. You may roll the cookie dough balls into the 1/3 cup of granulated sugar listed under the "optional" ingredients. It's optional because I merely did this for looks, the sugar gives them a pretty sparkle. Or you can bake the cookies without the sugar rolling and sprinkle with a little sea salt when they come out of the oven. If you love salty/sweet, do the sea salt. Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Caramel Chocolate Chip Coolie Bars

Borrowed and Shareing SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS yield: 16 cookie bars prep time: 15 minutes cook time: 30 minutes total time: 45 minutes These cookie bars are the ultimate for chocolate, caramel and sweet & salty lovers! INGREDIENTS: 2 1/8 cups (301 grams) all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 12 tablespoons (170 grams) unsalted butter, melted and cooled to room temperature 1 cup (198 grams) light brown sugar ½ cup (99 grams) granulated sugar 1 egg 1 egg yolk 2 teaspoons vanilla extract 2 cups (340 grams) chocolate chips 10 ounces caramel candy squares, unwrapped 3 tablespoons heavy cream Fleur de sel (or other sea salt), for sprinkling over caramel and bars DIRECTIONS: 1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside. 2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. 3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips. 4. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes. 5. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border. Sprinkle the caramel with sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt. 6. Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days. (Recipe adapted from Two Peas and Their Pod)