Tortilla Soup

This recipe is so easy and very tasty.

Tortilla Soup

3 chicken breasts cut in cubes and cooked
2-3 cups of chicken broth
2-3 cups water
1 TB chili powder
1/4 C fresh chopped cilantro
3 Roma tomatoes diced or 1 can stewed tomatoes

Boil together for 15 minutes

Serve in bowl and cover with:
broken tortilla chips
grated cheese
diced avocado with fresh lime juice over top

Banana Bread

I'm a picky banana eater - those babies have got to still be green for me to eat them. Yellow? Past the point of perfection.

Instead of wasting those too ripe bananas, I make banana bread. And this recipe is divine.


1/2 cup shortening
1 1/4 cup sugar
2 eggs
2 TB milk
1TB vinegar
2 cup flour
1 tsp vanilla
1 tsp soda
2 ripe bananas, mashed
1 tsp salt

Cream shortening, sugar, and eggs well. Mix milk and vinegar together, then add this and remaining ingredients into shortening and sugar mixture. Bake in loaf tins at 350 for 35-40 minutes.


Honey Lime Enchiladas

(Photo and recipe courtesy of mykitchencafe.blogspot.com)
I REALLY wish I had a picture of these but Gary has the camera with him at work today. Well, I was on the main dish for lunch group today and was on the hunt for something new. I came across this recipe for Enchiladas. I'm a VERY picky enchilada eater and DO NOT like the saucy type, I'm more of the dry enchilada eater BUT, this post had 41 comments on it and half of them were from people who had already made them and came back to comment on how delicious they were. I had to try them and they did not disappoint. These will be made again in my home!
I'm posting the recipe as I made them...I made a few minor changes to the original recipe:

6 Tbs. honey (I think I actually used about 7)
5 Tbs. lime juice (I used it from a bottle but fresh would be divine!)
1 Tbs. chili powder
1/2 tsp. garlic powder

1 lb. chicken, cooked and shredded
8-10 flour tortillas (Um, Costco ones are the BOM.COM!)
1 lb. pepper jack cheese, shredded
16 oz. green enchilada sauce (straight from New Mexico-or if you don't have that luxury, then whatever will be fine)
1 C. heavy cream (or, you could use sour cream if you wanted to make a lighter version)
Mix first four ingredients together and toss with shredded chicken. I put chicken and mixture in a zip-lock baggy overnight to let it season up real nice. Pour about 1/2 C. enchilada sauce on the bottom of a 9x13 pan. Strain the chicken saving the sauce. Fill flour tortilla (after you've cooked them, of course) with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top.

Notes: I think I might even consider making more marinade next time I made it and might even use more honey. These were delicious but I think I'd like a little stronger sweet flavor. Also, I didn't end up pouring the ENTIRE remains of the enchilada sauce on top because I didn't want it to be totally soupy. BUT, do as you wish. Just make sure you MAKE these! They are so yummy!


Curried Coconut Chicken

Ryan & I don't get out much any more. I can't even remember the last time we went out to dinner - honestly. Which is so sad because it used to be a weekly event.

So these days instead of eating at restaurants we try to make fun meals at home.

Tonight was Indian night. My brother & sister-in-law posted the following three recipes on their blog last month and I finally got a chance to try them. They all turned out so good that I had to put them on here so I won't lose them! So thanks, Chris & Brittney for the delicious recipes.

For a moment, we were back at the Bombay House instead of here in Calgary where food is expensive and not-so-good.

This dish had amazing flavor and was surprisingly easy with common ingredients!

Curried Coconut Chicken

  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 1 teaspoon salt and pepper, or to taste
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can stewed, diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 3 tablespoons sugar

1. Season chicken pieces with salt and pepper.

2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

{courtesy of allrecipes.com}

Pea and Almond Pulao (Basmati Rice)

This is the rice we serve with any Indian food. And it makes a huge difference over just regular rice.

Pea and Almond Pulao
(or fancy Basmati Rice)

3 TB vegetable oil
3 cups water

1 small yellow onion
1 tsp salt

1 TB cumin seed
1/4 cup frozen peas

1 tsp black pepper
1/4 cup toasted almonds

1 1/2 c Basmati Rice

Wash and drain rice 3 times to remove starch and foreign debris. With burner on high,heat oil in heavy duty brasier. Add onion and cook until translucent (not brown), about 2 minutes. Add cumin seed and black pepper and stir until bloomed, 1 minute. Add rice and stir, 3 minutes. Add water and salt--stir well. Let rice boil on medium heat until all liquid is gone. Turn off heat. Cover with lid. Let stand 20 minutes. Fluff rice gently with a fork. Before serving gently toss in toasted almonds and peas.


This bread was delicious. We had to leave out the garlic (so baby Austin wouldn't be upset with me) but it was still yummy.

  • 1/2 heaping tsp active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minced garlic (optional)
  • 1/4 cup butter, melted
  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. During the second rising, preheat broiler.
  4. Roll balls of dough out into thin circles and place on a cookie sheet. Brush top side with melted butter. Place cookie sheet on rack 3-5 inches from broiler and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Cook until browned, another 1 to 2 minutes. Remove from oven, and continue the process until all the naan has been prepared.

{courtesy of allrecipes.com}



Sloppy Joes has got to be one of the most unappetizing names for a food. Doesn't make me want to make it...but take my word for it, this recipe is YUMMY.

Every once in awhile when I bake bread I set aside some dough to do scones that night. To go along with the honey-butter dessert scones I make Sloppy Joe filling and fill some scones with it to make a complete meal.

Most recipes I have used leave something to be desired - but this was really good and easy and didn't need to simmer for 2 hours! Bonus.

  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon prepared yellow mustard
  • 3/4 cup ketchup
  • 3 teaspoons brown sugar
  • salt to taste
  • ground black pepper to taste


  1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
  2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
NOTES: I didn't have enough ketchup, so I substituted some barbecue sauce and left out the brown sugar. I also added a little bit of water to make it a little more saucy.

{Recipe found on Allrecipes.com}



One of my favorite things for breakfast is yogurt and granola. Love love love. I was spoiled growing up with my mom's homemade granola so store-bought just doesn't do it for me. So I made some this weekend and I think Ryan has already eaten a bowl for every meal. Yummy and good for you? Doesn't get much better than that.


6-8 cups rolled oats
1/2-1 cup wheat germ
1 cup unsweetened coconut
1/4 cup sesame seeds
1/2 cup raw sunflower seeds
1/2 cup almonds
1/2 cup raw pumpkin seeds
1/2 cup canola oil
1 cup honey
1 Tbsp vanilla
1 cup raisins / Craisins

Mix honey, oil, and vanilla together. Mix all other ingredients (except raisin/Craisins) together and add honey mixture. Stir. Spread on sprayed cookie sheets. Cook at 275 for 30 minutes, stirring pans every ten minutes and switching pans from top to bottom of oven every ten minutes. Add raisins/Craisins. Let cool. Store in airtight containers (ice cream bucket works great!).

I found all the raw ingredients at my local grocery store in the bulk section, but if you are having trouble finding anything try a health food store.


Chicken Curry Salad

As warm weather is quickly approaching (lets keep our fingers crossed it is here to stay) it makes me crave salads and fruit. This recipe is one of those perfect summer-time meals, courtesy of the Lion House cookbook.

Chicken Curry Salad

2/3 cup mayonnaise
2 TB lemon juice
1 tsp salt
1 tsp curry powder
2 1/2 cups cooked chicken, diced
1 cup diced celery
1/4 cup slivered blanced almonds (optional)
1 cup seedless grapes

Blend mayo, lemon juice, salt, and curry powder.

Pour over the combined chicken and celery and mix lightly. Chill.

Serve over salad greens or on a croissant roll.


Light Chicken Parmesan

I get daily recipe emails from Martha Stewart.com and this is the first one I have actually tried out. It turned out SO yummy. And I stole the photo from the website.


  • 2 slices whole-wheat sandwich bread, torn into pieces
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons all-purpose flour
  • 1 large egg white
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 3/4 cup shredded part-skim mozzarella (3 ounces)
  • 1 can (28 ounces) whole peeled tomatoes in puree
  • 1 garlic clove, minced
  1. Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
  2. Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
  3. Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.