Tortilla Soup

Ingredients:

• 2 teaspoons olive oil
• 2 (14.5 ounce) cans low-salt chicken broth
• 2 cups water
• 3/4 cup canned Mexican-style stewed tomatoes with juices
• 1 bay leaf
• 4-5 clove garlic, pressed
• 1/4 teaspoon ground cumin
• 1/8 teaspoon dried crushed red pepper
• 12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips
• 2 green onions, sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• tortilla chips

Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions,
cilantro and lime juice. Season with salt and pepper. I like to fry up my own skinny little tortilla strips to pile on top — the different color tortillas (if you can get them) look pretty.

Super Bowl Chili

Ingredients:

• 2 to 2 & 1/2 lbs. of beef (stew meat or thinly cubed sirloin)
• 1 tsp. olive oil
• 1 & 1/2 tsp. ground cinnamon
• 2 tsp. ground cumin
• 3 tbsp. chili powder
• 1/2 tsp. crushed red pepper
• 1 tsp. ground allspice
• 1 tbsp. salt
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 1 12oz. can tomato paste
• 1 15oz. can of tomato sauce
• 4 cups water
• 2 tbsp. vinegar
• 2 tsp. Worcestershire sauce (optional)
• 4 bay leaves
• 1 oz. block of unsweetened baking chocolate
• 1/2 tsp. ground cayene peppers (optional)

Add olive oil to a large (4-6 quart) pot over medium heat. Add first 10 ingredients. Stir until meat is slightly browned. Add remaining ingredients. Bring to a boil, then simmer for 1 1/2 hours. Stir occasionally. REMOVE BAY LEAVES BEFORE EATTING!!!!! Serves 6-8. Serve with cheese, raw onions, cooked kidney beans, and/or spaghetti.

For crock pot cooking, add all the ingredients together in the crock pot and stir. Cover and cook about 4 to 6 hours, stirring occasionally. REMOVE BAY LEAVES BEFORE EATTING!!!!!!!

You can freeze leftovers for later meals!!

AW’s Etouffee

Ingredients:

• 1 teaspoon chopped garlic
• 3/4 cup diced onion
• 1/4 cup diced celery
• 1/2 teaspoons salt
• 1/2 teaspoons cayenne pepper
• 1/2 teaspoons paprika
• 1/4 teaspoons dry mustard
• 1/2 teaspoons worcestershire sauce
• 12 ounce cream of mushroom soup, condensed
• 1/2 cup cream of celery soup, condensed
• 1 cup water
• 1/2 pound crawfish meat OR 1/2 pound cubed chicken breast OR 1/2 pound uncooked shrimp (peeled, tails removed)
• 3 tablespoons sliced green onions
• 1 tablespoon chopped parsley
• 3 cups rice pilaf

Saute garlic, onion, celery and green pepper in butter until soft.  Stir in spices, soups, water and meat of your choice.  Bring to a simmer and continue cooking until meat is cooked through.  Stir in green onion and parsley.  Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.  Pour etouffee over rice.

Clam Chowder

Ingredients:

• 4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)
• 1 garlic clove — chopped
• 1 cup water
• 2 ounces salt pork — finely chopped
• 2 cups chopped onions
• 3 tablespoons flour
• 3 cups fish stock
• 1 1/2 pounds potatoes — peeled, and
• diced into 1/2″ cubes
• 2 cups light cream
• Oyster crackers — (optional)

Directions:

1. Clean the clams and place them in a large pot along with the garlic and water.
2. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
3. Drain and shell the clams, reserving the broth.
4. Mince the clam flesh, and set aside.
5. Filter the clam broth either through coffee filters or cheesecloth and set aside.
6. In a large, heavy pot slowly render the salt pork.
7. Remove the cracklings and set them aside.
8. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned.
9. Stir in the flour and cook, stirring, for 3 minutes.
10. Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
11. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until
12. the potatoes are cooked through, about 15 minutes.
13. Stir in the reserved clams, salt-pork cracklings and light cream.
14. Heat the chowder until it is the temperature you like.

Serve in large soup bowls with oyster crackers on the side.

Chicken Tortilla Soup

Ingredients:

• 4 large chicken breast
• 2 cans mexicorn
• 2 cans rotel
• 2 cans tomato soup
• 2 cans beef broth
• 2 cans chicken broth
• 2 cans stewed tomatoes
• 1 and 1/2 teaspoon cumin
• 1 and 1/2 teaspoon chili powder
• 1 onion
• few garlic cloves
• avocado
• white shredded cheese

Saute onion and garlic and set to side.  Boil chicken and shred.  Mix together all except alvocado and cheese in a pot and bring to boil. Turn down to simmer for at least 6 hours.  Garnish soup with avocado and cheese and add some tortilla strips to add that final touch.

Chuckwagon Stew

Ingredients:

• 1 1/2 pounds cubed beef stew meat
• 1/2 pound smoked sausage of your choice, sliced
• 1 medium onion, chopped
• 3 potatoes, scrubbed and cubed
• 1 (28 ounce) can barbeque baked beans

Place the beef stew meat, sausage, onion, and potatoes into a slow cooker, and stir to distribute evenly. Spoon the baked beans evenly over the mixture. Cover and cook on Low for 8 to 10 hours; or cook on High for 4 to 5 hours.