Mexican Soup

Ingredients

• 3 cooked, boneless chicken breast halves, shredded
• 1 (15 ounce) can kidney beans
• 1 cup whole kernel corn
• 1 (14.5 ounce) can stewed tomatoes
• 1/2 cup chopped onion
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 (14.5 ounce) cans chicken broth
• 1 tablespoon ground cumin

Directions

1. Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes

Cheesy Tortillini Recipes

Ingredients

• 1/2 pound ground beef
• 1/2 pound Italian sausage, casings removed
• 1 (16 ounce) jar marinara sauce
• 1 (4.5 ounce) can sliced mushrooms
• 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
• 1 (9 ounce) package refrigerated or fresh cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese

Directions

1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Basil Cream Chicken

• hot cooked and drained fettuccine
• 1 lb boneless skinless chicken breast, cubed
• 1 cup minced onion
• 3/4 lb fresh mushrooms, sliced
• 2 tablespoons oil
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 tablespoon chicken bouillon
• 1 cup whipping cream
• 2 tablespoons minced fresh basil
• 1/4 teaspoon pepper

Directions:

1. 1
   Saute chicken, onions, and mushrooms in oil for 4 minutes.
2. 2
   In lg saucepan, melt butter; stir in flour until smooth.
3. 3
   Add chicken broth, boullion and cream.
4. 4
   Stir in basil and pepper.
5. 5
   Bring to a boil; cook and stir for 2 minutes.
6. 6
   Combine with the chicken mixture.
7. 7
   Serve over fettuccini.

Read more: http://www.food.com/recipe/basil-cream-chicken-32735#ixzz1UvK9Aa00

Shrimp with Butter and Garlic

Shrimp is sauteed with butter, garlic and green onions.

Ingredients:

• 1 pound butter
• 3 bunches scallions, chopped
• 12 medium cloves garlic, chopped
• 1/2 cup chopped parsley
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 cups dry sherry
• 1 1/2 pounds medium to large shrimp, peeled and deveined
• 2 sweet red bell peppers, cut in thin sticks
• chopped parsley, for garnish

Preparation:

Melt butter in saucepan. Add the scallions and garlic; cook 3 minutes. Add parsley, salt, pepper and Sherry; simmer 2 minutes and set aside. Pour a small amount of the butter mixture into a skillet. Sauté the shrimp in batches, adding more butter mixture as needed. Arrange the sauteed shrimp on a serving platter. Saute the red peppers in the pan; add the rest of the butter mixture and pour over the shrimp. Garnish with parsley. Serves 4.

Chicken Enchiladas

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Margarita

Ingredients

• 3/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1/4 cup pineapple juice
• 1/4 cup sugar
• 1 tablespoon lime zest
• 1 tablespoon lemon zest
• 8 lime wedges
• 1/2 cup coarse salt
• 1 cup ice
• 1 cup premium 100 percent agave tequila
• 3/4 cup orange-flavored liqueur (recommended: Grand Marnier or triple sec

Directions

In a medium saucepan, combine the lime juice, lemon juice, water, pineapple juice, sugar, lime zest and lemon zest. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zests. (Can be made in advance and keep in a covered container in the refrigerator.)

Chill the margarita glasses in the freezer for 30 minutes. Place the coarse salt in a shall dish or saucer. Wet the rim of each with a lime wedge and dip the glass into the salt to coat.
In a cocktail shaker, combine the cooled citrus syrup with the ice, tequila and orange-flavored liqueur. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glasses and garnish each with a lime wedge.

Pear Martini

Pear martini
Sugar, for rim of glass

Ice
1 lemon or lime wedge
2 ounces pear juice
1 ounce Absolut Pear Vodka
Makes 1 serving.
Chill a martini glass. Place sugar on a plate. Dampen the rim of the glass using the lemon or lime wedge and dip into sugar to coat.
In a cocktail shaker filled with ice, combine pear juice and vodka. Cover and shake. Strain into prepared glass.

Read more: http://www.macon.com/2008/11/19/531152/pear-martini.html#ixzz1UvGVwu3T