Nordstrom Cafe Tomato Basil Soup

1/3 C. Extra Virgin Olive Oil

4 large Carrots, peeled and chopped

1 large Yellow Onion, chopped

1 T. dried Basil

4 cans (400 grams each) whole Tomatoes in puree

1.5 (6 1/2 C.) liters low-sodium Chicken Broth

2 C. heavy Whipping Cream

Kosher Salt

freshly ground Black Pepper

2 T. lightly packed fresh basil leaves, cut into fine ribbons

In a 7.5 liter stockpot (a really big one!) over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil and saute, stirring occasionally, until softened, 10-12 minutes.

Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce heat to low and simmer, uncovered, for 2 minutes to blend the flavors. Remove from heat.

Using a stick-immersion blender, puree the soup in the pot. (If you don't have one of those, get one! or, working in batches, puree the soup in a blender or food processor fitted with the metal blade.)

Return the pureed soup to the saucepan, add the cream, and place over medium heat. Warm until heated through. Season to taste with Salt and Pepper. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil, serve immediately.

Be warned, this recipe is a double-batch. It EASILY serves 12-15 people. Halve this for a normal sized starter to feed 6. I made the mistake of just starting to cook...and then I realized I'd have to get out a second stockpot. And yes, use DRIED basil. If you use fresh basil to start, it'll just lose it's entire flavor. This is one of the few times (oregano is another) where I have no problem using the dried stuff.

Jenny's Chicken Tortilla Soup

Mix below in a large saucepan:

3 Cloves Garlic, minced

1 Onion, chopped

3 T. Butter

3 T. Flour

Then Add:

6 C. Milk

6 C. Chicken Broth

1 can Creamed Corn

2 tsp. ground Cumin

1 pkg. Fajita Seasoning

1 T. fresh Cilantro

1 can Herdez Salsa

1 (15 oz.) can Tomato Sauce

1 (12 oz.) can Tomato Paste

After all the above ingredients are added, add either 5 Chicken Breasts, cooked and cubed or 2-3 cans Chicken ( I usually just use canned because it saves me time and you would never know the difference.) You can add the Chicken just about 20 minutes before serving. This soup is better the longer you let it simmer.

Top Soup with:

Sour Cream

Avocado

Limes

Cilantro

Monterey Jack Cheese

Tortilla Strips

Homemade Chicken Noodle Soup

Noodles: (I 4x this recipe for our family)

Combine 1 beaten Egg, 2 T. Milk and 1 tsp. Salt. Add enough sifted flour to make a stiff dough, about 1 C. Roll very thin on floured surface; let stand about 20 minutes. Roll up loosely; slice 1/4" wide; unroll and spread out and let dry for 2 hours. Drop into boiling soup or boiling salted water and cook uncovered for 10 minutes.

Before putting the noodles in I have this simmering:

1 Onion, chopped

Celery

Carrots

Salt and Pepper

Garlic Salt

2-4 Chicken Broth Cartons

Then about 20 minutes or so before I am ready to serve I add a Rotisserie Chicken or Cooked Cut-up Chicken and then I add the Noodles.

White Chili

This is my very first post on a blog!! i hope it turns out :) This is one of my favorite recipes, and Allie's favorite recipe of mine. I hope you all enjoy it! Ashley


Saute in Pan:
3 cubed Chicken Breasts, 1 Onion chopped, 1 clove Garlic, 1 cube Butter
When chicken is cooked through add 1/4 cup flour to thicken
Then add:
1 cup Milk, 2 cans Chicken Broth - Stir until smooth
Add:
1 or more tsp Tabasco sauce (depending on desired spiciness)
1 1/2 tsp chili powder or paprika
1 tsp salt
1 tsp pepper
Simmer to low bowl
Then add:
2 cans drained White Beans
2 cans chopped green chilies
1/2 bag frozen corn
Simmer 15 more minutes
Then add:
1 8oz container sour cream
Lots of Cheese

Serve with tortilla chips, a dollop of sour cream, avocado and/or anything else that sounds delicious :)

Easy Chicken Enchiladas

2 Cans Green Enchilada Sauce
9-10 6 in Flour Tortillas
8 oz bag Shredded Monteray Jack Cheese
3 Chicken Breasts
Green Chilies (optional)

Boil Chicken , place in bowl and pour 1/2 can enchilada sauce in and shred.
Pour other 1/2 of sauce in bottom of a 9x13 pan. You can add chiles or pico salsa to chicken mixture to spice it up a bit if you like..
Fill each tortilla with chicken and some cheese. Roll.Cram as many into pan as you desire,.,,
Pour the remaining can of sauce on top and the rest of the cheese and VOILA...
Warm in oven on 350 for about 30 min. I like to broil at the end for about 5 min to brown the cheese.
This is also a good recipe if you like beef enchiladas.. Use red sauce, cheddar cheese and 1 lb ground or shredded beef..

MONSTERS

(most commonly referred to as German pancakes!!)

So I totally stole this recipe off my sis-in-laws blog, but i love them the most!! They are so scrumdilliumptious!!!!

1/4 cup salted butter

6 eggs

1 cup milk

1 cup flour

1/2 teaspoon vanilla

Turn oven to 400 degrees. Put butter in 9x13 pan and place in oven while it preheats. Do not let it burn! Mix the rest of the ingredients in a blender till combined. Pour batter in pan and bake for 18-22 minutes. Do not open the oven till Monsters are golden and puffy. Serve with syrup, jam or powdered sugar.

Hayley Buck