Chile Relleno Soup

Ingredients:

• 5 poblano peppers
• 2 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups chicken bone broth
• Salt and pepper to taste
• 1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces
• 8 ounces cream cheese, cut into cubes
• 2 cups shredded cheddar cheese, divided
• 2 cans northern white beans

Directions:

1. Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
2. Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
3. In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
4. Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
5. Add cream cheese and two cups of the cheddar cheese and whisk until smooth.

***I used green chilles instead of poblanos.

Bran Rolls

Ingredients:
1/2 c. Bran Buds
1/2 tsp. salt
1/2 cube margarine
1/4 c sugar
2 eggs, beaten
2 tsp. yeast in 1/2 c. warm water,
2 1/2 c. flour

Directions:
Place bran, salt, margarine and sugar in bowl, pour 1/2 c. boiling water over this.  Cover and wait 15 minutes.  Add remaining ingredients; knead.  let raise once.  Form into rolls or loaves for bread.  Cook 30-45 minutes at 375 degrees.

***I layer in my bread maker in this order:  1 c. water, buds, salt,margarine, sugar,  Let sit 15 minutes.  Then add eggs, top with flour and put yeast in the top of the flour.  Press timer and start.

Chicken Soup

Ingredients:

3 lg. carrots, cut small
3 sticks of celery, cut small
1/2 onion, chopped
8 c. chicken broth
2 large chicken breasts
1 c. frozen corn
wide egg noodles
salt & garlic pepper
bay leaf
8 oz. sliced mushrooms, optional

Directions:

Boil chopped veggies in broth while frying chicken pieces.  Add chicken pieces, corn, noodles,, salt, pepper and bay leaf.  Boil till noodles are almost done and add mushrooms.  Top with chopped green onions and serve with fresh baked rolls.

Mexican Street Corn

Ingredients:

1 16oz. bag frozen corn, 3-4 cups
2 Tbls. olive oil
3 Tbls. mayonaise
3-4 oz. Cotija cheese, crumbled
2 Tbls. lime juice
1 Tbls. jalapeno pepper, finely chopped
1/3 c. fresh cilantro, chopped
2 Tbls. red onion, chopped
2 cloves garlic, minced
1/2 tsp. chili powder
salt and pepper to taste

Directions:

1.  Heat oil over medium heat.  Add frozen corn and let cook until corn starts to char, stirring occasionally...7-8 minutes in a cast-iron skillet.
2. While the corn is cooking, mix together mayo, cheese, lime juice, cilantro, red onion, garlic, chili powder and salt/pepper in a large bowl.  
3. When corn is done, gently fold it in with the other ingredients.  
4. Serve immediately and store any leftovers in the refrigerator.

***Best when served with pulled pork tacos at Leslie Wheeler's house.

BEST Caramel Apple Dip -

Ingredients:

2 c. brown sugar
1/2 c. real butter
1 c. corn syrup
1/8 tsp. salt
1 can sweetened condensed milk
1 tsp. vanilla
8 oz. sour cream
8 oz. cream cheese, softened

Directions:

1.  Combine butter, brown sugar, corn syrup, and salt.  Bring to a boil on medium-high heat and boil for 7 minutes.  Stir consistently so it doesn't burn.
2.  After 7 minutes, reduce heat to low.  Pour in the sweetened condensed milk and vanilla and cook for 5 more minutes. Remove from heat.  Cool until warm.
3.  Meanwhile pre-stir the sour cream and cream cheese together to get out any large lumps.  Add sour cream and cream cheese to cooled caramel.  Stir until smooth.
4.  Store in the fridge in an air-tight container.  This caramel dip stay soft, so you will not have to reheat it each time you eat it unless you want it warm.  Dip apples, bananas, or other fruit in it.

*** From sofestive.com

Bruschetta

Ingredients:

2 -3 c. Meaty tomatoes, chopped small
1/2 c. Onion, chopped fine
2 T. Garlic
2 t. Balsamic vinegar
2 T. Olive Oil
12-15 Basil leaves, chopped
1 t. Sea salt

Combine all ingredients.  Let rest a couple hours.  Serve over toasted baguette bread.

Huli Huli Chicken

Ingredients:

Serve with grilled pineapple and coconut rice.

• 4 pounds boneless skinless chicken thighs, chicken breasts also work
• 1 cup unsweetened pineapple juice
• ½ cup soy sauce
• ½ cup brown sugar
• ⅓ cup ketchup
• ¼ cup chicken broth
• 2 teaspoons fresh ginger root, grated
• 1½ teaspoons minced garlic
• green onions, sliced for garnish

Directions:

1. In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
2. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired