"Cooked Well" Tortilla Soup Recipe

I found this soup base at HEB and a recipe, which I tinkered with to come up with the following. It is a delicious tortilla soup that freezes well and is sure to please.

“Cooked well” Tortilla Soup

INGREDIENTS:

2 jars Cookwell and Company Tortilla Soup (available at HEB stores and online)

1-14.5 oz. can petite diced tomatoes

1 package super sweet frozen corn

1 tsp. cumin (to taste)

1.5 pounds diced cooked chicken

2 medium avocados, diced

Garnish:  Shredded Mexican Cheese, crumbled tortilla chips

INSTRUCTIONS:

Combine pre-made tortilla soup base, diced tomatoes, sweet corn and cumin in large stock pot. Heat to boiling. Add chicken and reduce heat to simmer. Cook on low at least 30 minutes. Just before serving add in diced avocados and cook an additional 3-5 minutes to heat through.

Can be cooked longer on low in a crockpot for a make ahead meal.

Serve with shredded Mexican cheese and crumbled tortilla chips.

Serves: 8

Cheese Making - Lessons Learned

I started making cheese this summer. Most people start with mozzarella or goat cheese. These types of cheese do not require aging and provide relatively instantaneous results. I, however, started with aged cheeses. In hindsight, learning on the easier, non-aged varieties might have been a better plan, but those cheeses are a cake walk after making the aged varieties.

Top 10 Cheese Making Tips

1. Get a kit. Having everything you need at hand makes the process easier. The kit I chose was fairly simple to follow and had a lot of recipes from which to choose.

2. Digital thermometers rock. I purchased a nice digital thermometer for cooking meats prior to my cheese making adventure. I am glad I had it. Much of cheese making requires monitoring temperatures, and the digital thermometer makes it easy.

3. A little color goes a long way. After making white cheese, I decided to go for a little yellow cheese. Liquid annatto is used to give cheese its yellow color. What looks light when in the milk stage gets much darker in the condensed curd stage.

4. Mold and cheese are close friends. Rubbing vinegar on a the cheese with a cheesecloth takes off the mold and also reduces mold after the cheese is waxed.

5. Buy a pot for cheese wax that is only used for that purpose. It is a pain trying to clean out the wax, so just get a pot and leave it for wax only.

6. Cheesecloth is reusable. If it is yellowed from the annatto, just put it in a little bleach, and it will be snow white and ready to reuse.

7. Bricks and hand weights will work. Hard cheeses have to be pressed at various weights. For square or rectangular molds, I use bricks. For round molds, hand weights work. I hope to get a cheese press some day, but in the interim, bricks and weights will do the job.

8. Cheese molds with followers work best. A follower is an insert that presses the cheese into the mold. It helps keep the top smooth once weight is applied and provides a surface to balance weights. Without the follower, it is really hard to press cheese without a press.

9. Use more rennet than it says. I wind up using double the rennet (which makes the curds) that what the recipe requires. I don't know who writes these recipes, but none of them seem to have enough rennet listed.

And the most important lesson I've learned...

10. DOGS EAT CHEESE. My dogs have stolen several blocks of cheese that have been on the counter (allegedly out of reach) that were drying. It has been frustrating going to all the work to make cheese only to have it become a dog snack. Large quantities of cheese seem to have no ill effect on the dogs, but they have made them cheese enemy #1. This stuff is irresistible, so keep it locked high out of the way of marauding pets.



(FYI, I am not being paid to promote any products on this blog. All opinions are mine and no promotional fees have been paid for endorsements on this site.)

Black Bean Corn Salsa

Black Bean Corn Salsa

This has become a recent favorite obtained (multiple times) from my friend Terry Parish. It is easy to make and a great appetizer or snack. Serve it with "Scoop" style tortilla chips so you can enjoy every morsel.

SALSA

2 cans Ranch Style black beans, drained

1 bag frozen corn (16 oz.)

¼ c. chopped red onion

½ c. green onion chopped

4-5 Roma Tomatoes

¼ c. chopped cilantro

DRESSING

½ c. olive oil

¼ c. red wine vinegar

½ T. sugar

1-2 chipotle peppers chopped

1 Tbs. adobo sauce (from chipotle peppers)

DIRECTIONS

Mix salsa, mix dressing. The heat of the salsa can be controlled by removing some or all the seeds from the peppers. Combine salsa and dressing.

Products We Love

I haven't written a product review in a while, but that doesn't mean that I haven't run into some great products. Here are some of my latest "loves."

For the record, I do not receive any compensation or sponsorship for these reviews. They are solely my unpaid experience and personal opinion of products that I use.

Scotch Brite Goes "Extreme"

I just tried the Scotch-Brite Extreme Scrub Scour Pad, and I am a new convert. I had something on my cooktop that we could not get off with any product. This pad took it right off. Word of warning, it will scratch surfaces. That said, if you have baked on grease on pots and pans, this is the magic wand to get them shiny. It is the best scouring pad I've ever encountered, and from now on, it will be the only one for our house.

Protein Chips Worth Enjoying

I eat a high protein, low carb diet. I've tried many protein chips in an attempt to stave off the need to "crunch," and because, honestly, I miss potato chips. For many brands, the cardboard shipping box is preferable to the chips. They taste wooden and artificial. I finally found one that not only has flavor, it has a delightful crunch, only 120 calories, 8 gm of carbs and a satisfying 15 gm of protein! ProtiDiet White Cheddar Protein Crisps deliver flavor and nutrition without breaking the calorie bank. I highly recommend them for all you chip lovers who are looking for a healthier snack.

Goodbye Bridal Shower Games - Hello Crafts

One of my least favorite things is bridal shower games. Word searches, dressing the bride-to-be in tissue paper, clothespin game for crossing your legs... I've played all of them--begrudgingly. So when tasked to plan a shower for a friend's daughter, the thought of more shower games made me want to back out of the event. 

Then an alternative came to mind -- why not do crafts instead? The future bride was an artistic type and most of the guests liked crafting. So out went shower games and in came the crafters.

To do crafts at a shower you need three things:

1. An instructor in the chosen craft

2. Supplies

3. A craft that can be completed in a short amount of time

We chose candle and soap making and cupcake decorating. Guests moved from station to station to create three different crafts.

Decorating the cupcakes was a great idea because it eliminated the need for a decorated cake and allowed everyone to participate in the process. We displayed cupcake creations on a stand. Baked cupcakes, frosting, fondant and decorations were provided. Then at the end of the event, everyone either ate or took home their creations.

Candle making was done by using beeswax sheets to roll candles. Participants chose their color and size and rolled custom candles of their own choosing. It was less messy than pouring candles, plus the microwave was busy melting soap for the third craft.

Soap making involved clear glycerin soap decorated with plastic letters (to spell words like "soap" or "wash") or a variety of plastic decoration in the bride's fall colors (leaves, pumpkins, etc.). Melted soap was poured into decorated molds and cooled while guests made other crafts and watched the gift opening.

The event was a hit with guests and the bride taking home handmade items as their party favors. Better yet was the absence of lame party games! 

Breakfast Roll-Ups - Great for Travel Kitchens and Camping

You are travelling and have a small kitchenette, camp stove or RV kitchen. This means limited cooking ingredients and equipment. So how can you make a great breakfast-to-go that doesn't involve a Pop Tart or cereal?

My solution was a breakfast roll-up. It was fast and delicious, plus I could make it in my min-kitchen. Here's the recipe:

2 slices of bread, crusts removed, rolled flat with a glass

1 Oscar Mayer P3 Protein Pack (I used smoked ham) Use only meat and cheese.

1 egg beaten

Butter or cooking spray

Cook scrambled egg in frying pan with cooking spray or butter. Press short edges of bread slices together to form rectangle and butter one side. Place egg, cheese and ham (from P3) on the unbuttered side of the bread and roll (jelly roll style). Place roll (seam side down) in heated skillet and brown bread rotating to brown all sides. Snack on nuts from P3 as you prepare your breakfast.

Enjoy!

Best Cooking Tip - Ever

I wish I had know this tip years ago. It solves a long-term cooking problem I've had that becomes even worse each Easter. The problem is how to peel an egg without tearing it to shreds? The answer? Stay tuned.

You see, I've tried numerous "tricks." Older eggs peel better than very fresh eggs, so I would buy eggs a couple of weeks in advance of when I would need them to ensure some "aging." But even this doesn't guarantee a smooth peel.

Salting the cooking water is another recommendation. But I never had any luck with that tip.

Running the eggs under water while you peel them brings moderate success if you can break the thin membrane under the shell and get water under it. Still, not a foolproof method.

So what is the answer? A pinch of baking soda in the cooking water.

Adding just a pinch of baking soda to the water as you cook the eggs makes the boiled eggs peel easily. I and others I know have tried this several times now and it works like a charm. No more ragged eggs. They peel smoothly and perfectly.

Oh, if I had only known sooner...

Don't Cry Over Broken Cookies

Do you dread taking cookies off the cookie sheet because you know you will fight to keep them from breaking? There is a simple solution to this problem -- Patience.

To make taking cookies off the cookie sheet trouble-free, just wait 2 minutes after removing them from the oven before taking them off the cookie sheet. This allows the cookies to "set" sufficiently to be removed in one piece. I set a timer for two minutes, so I don't forgt them. The two minute rule is good because if you leave the cookies on the sheet too long, they will stick and you will have trouble getting them off the baking sheet.

Other cookie tips:

1. Use an "air-bake" pan. You will have to increase the
cooking time about 2 minutes, but you will never have burned cookie bottoms trying to get the tops browned.

2. Use a cookie scoop for even, round cookies.

3. Crisper cookies - use butter for shortening. Softer cookies use Crisco or a mix of butter and shortening. Increase flour for softer cookies.

Better Bruschetta

I have been on a bruschetta kick for the last few months. After sampling some at a couple of restaurants, I've come up with a favorite recipe that combines my favorites.

Ricotta Mix:

3/4 c. Ricotta
2 large fresh basil leaves finely chopped
1/2 lemon zested
2 Tbs. heavy whipping cream

Whip all ingredients together with a hand mixer until smooth.
A Microplane Zester makes easy work of the lemon.

Tomato Mix:

1/2 pkg. Cherub cherry tomatoes (finely diced)
3 large fresh basil leaves finely sliced
2 cloves garlic finely sliced
2 Tbs. extra virgin olive oil
Salt and pepper to taste

Combine tomatoes with basil, garlic and olive oil. It can be used immediately, but it is better to allow to marinate 30 or more minutes to get a fuller flavor. I use a garlic slicer to speed slicing the garlic.

Bread and Garnish
Sliced baguette brushed with olive oil
Thinly sliced Parmesan Cheese

Brush bread with olive oil and toast bread either in oven or toaster oven. Spread with ricotta mix and top with tomato mixture. Garnish with Parmesan Cheese Serve immediately.

Knitting - 100 Needles at a Time

We recently purchased a knitting machine. It is a used Bond knitting machine, which is an entry-level model. I like to crochet, and recently had a friend teach me the basics of knitting. I like how knitting looks, but am slow and really never mastered the art.

Then along came the knitting machine. The machine has 100 "needles.". Actually, they are individual "latch hooks" that pull the thread through in a pattern. You can easily knit a large project in an evening or two rather than spending several weeks or months on it. This is the perfect type of knitting for a type-A individual.

There is a bit of a learning curve getting started with a knitting machine. We watched YouTube videos to get the basics. Some machines come with training videos. It took a couple of evenings to get the hang of it.
Once you master the basics, there are many patterns available, and you can make anything from an afghan, to a sweater, hat, scarf, or placement -- anything you could make with a regular pair of knitting needles only much faster.

Although I only have one scarf under my belt, I have learned a couple of tips so far:

1. Buy a smooth, light to medium weight yarn. It is hard to work with thin or thick yarn. The light and mid-weight ones glide through the machine more easily.

2. It is easier to rip out a mistake than to try to fix it. The rows unravel easily leaving the loops still on the machine. If you drop one or two stitches (which will happen), then sure, go ahead and fix them by pulling the yarn through the loops that were missed. However, if you have more than a couple of stitches to fix, it is probably better to rip it out and start over since knitting a row or two does not take much time.

3. Weight is your friend. Their is a weight bar that you use to start the project, but should your project be a larger or longer one (like my scarf) you need to keep tension on the yarn loops so they stay properly on the machine. You can purchase knitting machine weights to attach to your projects, which is an important addition to your machine.

I still have a lot to learn about machine knitting. It is an exercise in patience until you get the hang of it. Having a more expensive machine would probably solve some of the issues, but these can run into the thousands of dollars. I will stick with my $90 eBay model and muddle along.

I'll keep you posted as I complete other projects and learn more about machine knitting. These are some photos of my machine and an example of a knitting machine weight.

Pecans - From Tree to Tummy

My friend's pecan trees worked overtime this year. She had so many pecans, that she shared them with me, as long as I picked them up. This was an easy task as she has a pecan roller. This little gadget works great. Rolling it on the ground takes little effort, and the pecans pop right into the cage. They remain there until you dump them out. It is a real back saver.

Once collected, we wash and crack them. This is very labor-intensive. I prefer to crack them by hand. My friend has a fancier table mounted hand cracker. I find I have more control with the hand cracker. The key to getting whole pecans or halves seems to be in removing the shell in the center of the nut first, thus preventing breaking the nut in half. This prevents having to pick little bits of nut meats out of the shells. It is easy to shell the pecans while watching TV, so I just keep some handy as I view my favorite shows.

While raw pecans are tasty, nothing compares to the roasted ones. to roast the pecans:

Preheat oven to 350 degrees.

Place nuts in a shallow pan. Spray with cooking spray and shake to coat the nuts.

Bake nuts for exactly 10 min. (longer and you may scorch them, shorter and they aren't fully roasted.)

Remove from oven and immediately salt (I use popcorn salt as it is finer and sticks better).  Enjoy!

 

Enjoy a Special Family Valentine's Day

Going to a restaurant on Valentine's Day is the last thing I want to do. Long lines, crowded tables and often rushed, poorly prepared food is not what I consider a celebration.

Celebrating at home with your family is much more fun. We've done it for years and my children look forward to our home party.

We start with special food. I generally create a favorite meal. Heart-shaped jello, valentine's cookies, decorated cupcakes, cake pops, etc. have made the celebration. I sometimes make meatloaf in a heart-shaped pan and cover it with ketchup.

Next is the party. Everyone makes a valentine "mailbox." Sometimes these have been from kits, other times they  have been empty cereal boxes or large envelopes. Each family member needs one (you can make one for less crafty or grumpy family members). Then during the day each family member places Valentines for each person and small gifts in their box. After dinner we open our cards. It becomes a nice time to show how much we love each other.

Another feature of our party is a Valentine hunt. Red construction paper hearts, pre-purchased foam or cardboard hearts or heart-shaped doilies work nicely. Also some Valentine candy sweetens the hunt. A few "prize" hearts contain special treats (like a free trip for ice cream, a gift card, staying up 1 hour past bedtime
--whatever is appropriate for the age children you have). Much like an Easter egg hunt, the children scour the house for well-hidden hearts. Sometimes they are too well-hidden and we find them months later.

We often fill a jar with M&Ms or other candies and have a guessing contest. The one who guesses closest to the actual number wins the jar of candy (although they generally share). We count after everyone has guessed, so the counting is part of the process.

Finish the evening with a romantic movie or a family board game. Then when the kids go to bed, Mom and Dad can enjoy a glass of wine and relax together.

Free Movies

Free Movie Previews - If You Don't Mind the Wait

I recently came across a way to view movies free before they come out in theaters. There are a number of companies that offer free screening passes to help build buzz about upcoming films. They also like to have full audiences when members of the press screen movies. So how do you get in on this free deal?

1. Register at free screening sites.

GoFoBo is the largest free moving screening site. Most of the screenings run through GoFoBo. You can sign up free on their Website so that you can information about upcoming screenings.

Other sites to find out about screenings and to enter contests for tickets include: Red Carpet Crash, Advance Screening, Moroch Productions, I Watch Mike and my personal favorite Get Screening. There are others, but these are some of the major ones.

2. Not all cities have all screenings. These movie screenings are done only in certain markets. Most major cities get all of them. Smaller locales get fewer ones. Don't be disappointed if you don't live near a major metropolitan area if there are limited showings.

3. Be prepared to arrive early. They overbook these showings to ensure a full house. If you want your choice of seats you will need to arrive about 3 hours before showtime. You may get in arriving an hour early (I have done that), but you will probably be separated from your guest or have to sit in the front row. I generally take a folding lawn chair (they allow this) and set up camp for a few hours. Since much of my work is on computer, it doesn't really matter where I do it. I bring a WIFI card, a laptop, but some popcorn and I am set for the afternoon. If I do this, I have my choice of seats. You can generally bring one guest. They usually arrive about an hour prior to the show. This is when they start seating. You can hold one place in line at our theaters without any problem.

4. No electronics. Take your phones and any electronic devices to your car prior to seating. No devices of any kind are allowed in so that the movie is not pirated. That means cell phones, e-readers, tablets, etc. have to be left in your car. Otherwise they confiscate them and you have to retrieve them at the end of the show.

5. Enjoy the crowd. I've met several people since April when I started attending these events. There are a group that always goes to every screening. Overall, they are a nice bunch of folks, so take some time to talk to your fellow movie lovers in line. They are an interesting bunch.

6. Remember it is a free movie. OK, so you have to wait, it may start late as they try to get everyone seated, there will be a person you don't know sitting right next to you, and some people are jerks. It is a FREE movie and you are getting to see it before the general public. Deal with it.

7. No previews. One thing I enjoy about the screenings are the movie starts immediately. So if you hate the ads, these screenings are perfect.

8. Tweet and repeat. After going to a screening, it is polite to post or Tweet about the movie. Your review is one of the first for the movie. You were invited to share the buzz. It's OK to pan a movie if it wasn't good, but regardless of whether you liked or did not like the movie--share your impressions.

A Healthier Meatloaf

Mom’s Tofu Meatloaf

A few years ago, I discovered the health benefits of tofu. The bad thing is, it is a hard sell when trying to feed it to your husband and kids. I found out, though, if you hide it they will eat it. Ground beef is the best disguise for tofu. It is virtually undetectable when soft tofu is mixed in thoroughly. It provide a much softer texture to meatloaf and hides well in spaghetti sauces and other hamburger-based dishes. Even Hamburger Helper ramps up the protein and decreases the fat with a little tofu. Here is one of my favorite disguises for tofu.

Ingredients:
1 lb. ground beef (leaner is better)

¾ block of soft tofu

1 egg beaten

¼ c. ketchup

1 small onion chopped

1 c. uncooked oatmeal

2 T. Barbecue Sauce

Directions:
Combine tofu into ground beef until it is thoroughly combined. Add remaining ingredients. If mixture is too moist, add additional oatmeal until desired consistency is obtained. Coat loaf pan with cooking spray. Pat hamburger mixture into pan to form loaf. Cook 350 for 45-60 minutes. During the last 10 minutes, spread additional ketchup over the top of the meatloaf and finish cooking time.  Serves 6.

Kabobs - Fun and Fabulous

Having guest over for dinner. Get them to help cook. Kabobs are a great way to get guests talking and socializing around food. Assemble all the ingredients and let your guests assemble his or her own custom kabobs. You can use different colored permanent markers to identify each individual's kabob once they come off the grill. The guest gets exactly what she or he likes to eat,

and you get help with the assembly! You can pick and choose your ingredients to offer guests. The ones below are our favorites. We have family members with pepper allergies, so we typically do not offer peppers.

Easy Beef Kabobs

2 lbs. sirloin steak cut into 1 to 1-1/2" cubes

1 c. Baby carrots

1 head fresh broccoli

1 small summer squash

1 bag pearl onions

1 lb . fresh mushrooms (stems removed-caps only)

2 stalks celery

1 pkg cherry tomatoes 

Green or red peppers (optional)

2 pkg. McCormick's Meat Marinade

1/2 c. oil

1/4 c. tbsp. vinegar

1 tbsp. water

1/4 c. red wine (Cabernet or Syrah works well-optional)                                                                  

Wooden skewers

Directions: Prepare McCormick's Meat Marinade according to directions (blend seasoning mixes with oil, vinegar and water) and add red wine if desired. Place sirloin in a bowl or plastic container. Use half the marinade and pour over cubed sirloin. Pour the other half of the marinade for the mushroom caps. Let both marinades sit a minimum of 15 minutes (longer is better).

Boil carrots until tender so that a skewer can penetrate the carrot. Peel squash and cut into chunks. Cut the celery stalks into 1-1/2 inch pieces. Break broccoli head into skewer size portions.

Soak wooden skewers in water while meat and mushrooms marinate.

Assemble kabobs, alternating ingredients per diner's preferences (use only the ingredients you like).  Grill kabobs turning frequently until meat is to desired doneness.

Serve with rice.

Photo by Alex Mestas - Lights Out Films

Muffin Mess

Filling muffin tins is typically a messy job. Spills on a muffin tin become rock hard after baking resulting in extra cleanup time. Even using muffin tin liners (cupcake papers) doesn't eliminate the mess caused by drips.

So what is the best way to fill those pesky muffin tins?

There are several options from using decorating bags or zipper bags with an end cut out to careful spooning.
However, the two options I like best are:

1. Use a cookie scoop. The scoop allows you to measure even portions and the release provides a drip free method for filling the cup.

2. Use a canning funnel. The funnel, with its large opening, is the perfect size to direct batter into a muffin tin.

Perhaps you have other solutions to the problem. If so, feel free to share them with us.

European Bead Bracelets

I recently started making European Bead Bracelets. European beads are the craft name for beads that fit Pandora, Trolli, and other similar type bracelets. While the brand-name bracelets can cost hundreds of dollars  each to complete, you can make your own for around $10 or less. Using the same beads you can also make watches, earrngs and necklaces for a complete set. Beads, charms and other supplies are readily available at craft stores and through online retailers such as Amazon.

Adding charms and spacers make for a more balance look compared to just using beads alone. You need to add a "stopper" bead at the end of the bracelet or watch so that the beads don't tumble off when the bracelet/watch is unfastened.

These are easy to make as the bead holes are large. Jump rings (plain round rings) are used to finish off the chain/bracelet and to attach charms. There are special spacer beads that have a loop on them that allow charms to be attached.

Beyond this, your imagination is the only thing else required. These make a great gift as you can customize the colors and charms to the recipient's interests, favorite colors or life event (graduation, birthday, wedding, new baby, etc.). A bracelet can be completed in just a few minutes, so it is great for a last-minute gift.

Try out Euro beads. They are fun, easy and highly personalizeable.

A Personal Twist on Chicken Pasta Salad

Every time I take my chicken pasta salad to an event, everyone wants the recipe. I have to laugh because there really isn't much to the recipe--it starts off with HEB Creamy Parmesan Pasta Mix. When I tell people this, they are a bit surprised. Actually, the mix is pretty bland, but it is my personal twist that makes it special.

This is true for many recipes or instant mixes. As is, they are ho-hum. You have to be a bit creative and willing to experiment to take ho-hum to ho-yeah! Sometimes it may be a special spice, an extra flavorful or premium ingredient or the addition of meat, cheese, etc.

In the case of the chicken pasta salad, here is how I make it "mine."

Prepare one box of HEB Creamy Parmesan Pasta Mix according to directions and make the following changes.

Use premium olive oil, but reduce the amount to 1 Tbs.

Use the juice of 1/2 lemon or lime

Add 1 Tbs. of red wine vinegar

Add 2 Tbs. of Melting Pot Garlic Wine Seasoning (makes anything taste better)

Add 2 c. cubed, cooked chicken breast

Add 1/2 additional c. of mayonnaise

Mix all ingredients. Let set for at least 1 hour to allow flavors to combine.


As you can see, there is nothing "magic" about this recipe. The changes came from trial and error, but the result is fabulous. Don't be afraid to experiment. Sometimes it works and sometimes it doesn't, but overall you will wind up with better recipes even from mixes.

Peanut Butter Cups Without the Wrapper

Need a quick dessert that is delicious and easy? Try this Peanut Butter Bar recipe. It tastes like the commercial peanut butter cups. The only thing missing is the wrapper.

Ingredients: 
1 cup butter or margarine, melted

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup smooth peanut butter

Topping:
1 1/2 cups semisweet chocolate chips

4 tablespoons peanut butter

Directions

1.In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

2.In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Source: http://allrecipes.com/Recipe/Peanut-Butter-Bars-I/Detail.aspx?prop24=etaf