Chicken Chili Soup

Now that it's fall it's time to break out those soup recipes. I love making soup because most of mine come from the can and are supper fast.

Chicken Chili

1 1/2 lbs. cubed chicken

1 medium onion, minced

1 16 oz. can tomatoes

1 15 oz. can of chicken broth

1 15 oz. can of pinto beans

1 15 oz. can chili beans (chili starter)

1 10 oz. package frozen corn

1 can tomato soup

1 T. chili powder

1 tsp. cumin

Top with sour cream and cheddar cheese

Cook chicken until browned. Remove from pan. Add onion to pan and cook until translucent. Add remaining ingredients and bring to a boil. Serves 6-8.

If You're in the Neighborhood

While in Daytona yesterday, we discovered a "hole in the wall" type of pizza place.  It seats, maybe 18.  But, the owner (see above) is actually the cook (or is the other way around?)  Anyhow, he makes almost everything from scratch, none of this Sysco frozen stuff you get at the chains.  In fact, he brought out the pan in which he made our pizza's sauce, still remnants at the bottom.  Perhaps not a five star restaurant, but definitely one worth returning to over and over.  (Location:  201 Seabreeze Blvd, Daytona Beach)

Clowers' Week

Here is ours...

Sunday: Broiled Tilipia Fillets w/ Baked Sweet Potatoes and Corn on the Cob, and green salad
Monday: Grilled BBQ Chicken Breasts w/ Herbed Roasted Potatoes and leftover corn
Tuesday: Chicken Parm
Wednesday: Crock Pot of Beans w/ sliced tomatoes and cornbread

That's all I got so far this week...we're out of groceries and I am just throwing things together!

Okay, Nicol...

I did not do much planning this week, but this is what we had...

Sunday - grilled ribs (David is trying to perfect 'fall off the bone' ribs - which was successful this attempt!), green salad, potatoes
Monday - grilled Cod fillet seasoned with salt/pepper/butter, fried rice (Hiromi told me how to do it RIGHT, thanks!), lima beans (the girls LOVE them)
Tuesday - homemade chicken strips, potatoes, green beans w/ almonds
Wednesday - Nicol's black bean burgers, potatoes, grilled squash
Thursday - pulled pork sandwiches
Friday - leftovers
Saturday - another round of David's ribs (I never even ate ribs, ever, until I married David), fried rice w/ vegetables, garlic bread and Michelle's blueberry muffins

I am trying to perfect foccacia bread, so hopefully I will have a recipe posted soon.

Red Beans & Rice

1Lb bag dried red beans
Smoked Pork Hock
Onion/chopped
3-4 cans chicken broth
Smoked sausage (optional)

Soak beans overnight. In crockpot, cook pork hock and onion in chicken broth on low overnight. The next morning drain and rinse beans, add to crockpot. Cook on low all day. You could cut up some smoked sausage and add them with the beans. Serve over rice.
I usually serve this with some green vegetable, and corn bread of course.
Super Easy, Super Yummy!

I'm Not the Only One

Our menu for this week
S: Mac & Cheese
M: Bar-b-que Pulled Pork
T: Chicken & Black Bean Enchiladas
W: Spicy Soba Noodles w/ Chicken in Peanut Sauce
T: Red Beans & Rice
F: Pizza
S: Leftovers

I know you guys plan menus, Let's see them!

Friday

Homemade Chicken Nuggets
This is just something that I throw together, so the ingredients aren’t exact measurements

3-4 Boneless, Skinless, Chicken Breasts(or as many as you may need for your family)
Salt & pepper to taste
Flour
Egg
I cut the chicken into bite size pieces, then salt and pepper them.
Beat egg in shallow pie pan, add little bit of milk to it.
Pour about 1 cup flour in another shallow pie pan.
Dip chicken pieces into egg mixture then into flour.
I pan fry these in olive oil. Really very simple, and my children love them.

We served this with some rice and gravy (remember born and raised in the south), sliced tomatoes and some green beans.

Saturday night we will be having pizza, and I’m not gonna lie, we usually have $5 pizza from Little Ceasars. I have been known a few times to buy a ready made pizza crust and throw some toppings on it. But in honor of Stephanie Nielson and her family, I’m going to make her homemade Wheat pizza crust. The children will enjoy cheese as their favorite topping and Todd and I will top ours with spinach, broccoli, tomatoes, onions, black olives, and peppers.