Kristi Hill Dinner---Cornbread and Santa Fe Chicken Stew

Erika posted brownies from Kristi last week and today when I decided what I was making for dinner, I remembered they were both Kristi's recipes too! She made this dinner for a relief society activity a few years ago and we have loved it ever since!

Cornbread

1 package yellow cake mix prepared as directed (you will use half for cornbread and can make a few cupcakes with the rest)

2 cups of cake batter

1 cup yellow cornmeal

1 cup flour

3 T. sugar

1 T. baking powder

1 tsp salt

1/3 cup soft butter

1 egg

1 cup milk

1 tsp vanilla

Combine dry ingredients and mix. Cut in butter until well blended. Beat egg and milk together. Add to dry and mix until blended. Add cake batter and stir together. Pour into 8x8 pan or into cupcake pan. Bake 20-25 min at 375.

Santa Fe Chicken Stew

1/2 sweet yellow onion

1 tsp olive oil

3-4 chicken breasts, cut bite sized

Saute onions and chicken until chicken is barely done.

15 oz can Great Northern White Beans

14.5 oz. can Mexican style tomatoes, undrained

14.5 oz can petite cut tomatoes, undrained

20 oz. chicken broth

1 can corn or a cup of frozen

4.5 oz can chopped green chilis

2 tsp chili powder

1/2- 1 cup chopped cilantro

2-3 green onions, chopped

Add all ingredients to pot. Hold cilantro and onions until ready to serve.

*garnish with sour cream, shredded cheese, and avacados. (sometimes I throw in some taco seasoning to the soup too.)

Lasagna Soup

This soup is so good! Tastes like lasagna but fresher.

1 1/2 lb ground Italian sausage
2 onions, finely chopped
4 garlic cloves
2 tsp oregano
1/2 tsp red pepper flakes
2 Tbs tomato paste
1 28oz can diced tomatoes
6 c chicken broth
2 bay leaves
8 oz fusilli pasta (spirals)
1/2 c grated Parmesan cheese
1/4 tsp salt
pinch of pepper
2 c shredded mozzarella cheese

Sautee sausage in large pot over medium heat, breaking into small pieces, until sausage is no longer pink. Drain excess fast from pot. Add onions and sautee until softened, about 6 min. Add garlic, oregano, and red pepper flakes and saute for 1 min. Add tomato paste and saute until rusty brown, about 5 ,in. Add tomatoes with juice, broth and bay leaves. Bring soup to boil then reduce heat and simmer for 30 min.

Add pasta, then increase heat and bring to boil. Boil until pasta is tender. Discard bay leaves, then stir in basil. If desired, season with salt and black pepper to taste.

In small bowl, combine ricotta, parmesan, 1/4 tsp salt and pinch of pepper. Mix well. To serve. place about 1 1/2 Tbs of cheese mixture in bowl, sprinkle with mozzarella cheese and pour soup on top. So yummy!

Corn Chowder

This is a must for snowy days. I hope you enjoy it as much as our family does.

Corn Chowder

Ingredients
1/2 cup butter
1 onion, diced
1 carrot, finely diced
1 celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
salt and freshly ground black pepper

Directions
Melt butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.

You can also add chicken, shrimp, clams, or bacon to kick it up another notch.

Merry Christmas!

Creamy Tomato Soup

Ok, seriously, if you haven't looked at this website you need to go there NOW. Every recipe I have tried on there has turned out delicious, so be prepared to see a lot of those recipes posted on here. I really love tomato soup and so does everyone in my family, so instead of breaking out good ol' Campbells, I tried to make my own. It was surprisingly easy and it tasted like heaven. It doesn't taste a bit like Campbells, more like a grown up version.

1 T real butter
1 C chopped onion
¾ C shredded carrot
1 T minced garlic
1 tea sugar
¼ tea pepper
¼ tea salt
4 Fresh Basil leaves plus some for garnish (or substitute 1-2 t dried basil, see note below)
1/2 C sliced sun-dried tomatos, packed in oil with herbs
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz 1/3 less fat cream cheese

1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, and garlic, and cook for 5 minutes or until vegetables are tender, stirring frequently.


2. Add sugar, pepper, and salt and cook 2 more minutes. Then add sun-dried tomatoes, diced tomatoes, and 4 basil leaves.

If you're substituting dried basil, the rule of thumb is 1/3 part dried herb = 1 part fresh so for this recipe you can eyeball it, but I'm guessing you'd want to add about 1-2 t dried basil

3. Stir to combine and finally add chicken broth and bring to a boil. Cover, and reduce heat, and simmer 30-40 minutes.

4. Remove from heat. Place soup in blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid splatters. Process for a couple of minutes until very smooth.

5. Divide soup among bowls and garnish each serving with a sprinkle of shredded Parmesan cheese and a basil leaf.

Tomato with Orzo Soup

I got this recipe from the Wegman's Menu magazine. I changed it a little to suit our tastes and our pantry! I've been wanting to make a homemade tomato soup and this looked really good, especially served with grilled cheese sandwiches! Me, Peter, and Lauren loved it and Natalie was able to eat most of hers with limited gagging---we call that a win!

About 1 1/2 cups chopped onion, celery and carrots
2 T. veg oil
1 T. chopped garlic
1-14 oz can stewed tomatoes
1 -14 oz can tomato sauce
1 1/2 tsp Italian Seasonings
32 oz. hot chicken stock (I used broth)
1 cup orzo pasta
1 cup cream
salt and pepper to taste

Saute veggies in oil in large stock pot 6-7 minutes. Add garlic and cook 2 more minutes. Add all tomatoes and seasonings, simmer 10 minutes. Add stock; return to simmer. Add orzo. Simmer 8-10 minutes. Remove from heat. Temper cream: pour cream into medium bowl. Add a few ladles of hot soup to cream to slowly raise cream temp. Add cream mixture to soup.
(The directions say it freezes very well too.)

Taco Soup, Weight Watchers Recipe

I make this once a week and then eat the left-overs all week long. It's more like chili than soup. It's full of fiber and nutrients and low on points. Delicious!

3/4 to 1 pound ground turkey
1 onion chopped
1 packet taco seasoning
1 packet ranch flavor seasoning
1 can chilli beans
1 can pinto beans
2 cans diced tomatoes (one Mexican flavored)
1 can corn
Fresh cilantro

Cook the ground turkey and onion together until the turkey is browned and the onions are tender. Add the seasoning packets. Add the remaining ingredients except for cilantro, DO NOT DRAIN THE CANS. Simmer for 15 to 20 minutes or put it in the crock pot and heat until you are ready to eat it. Serve with fresh cilantro.
2 points per cup.

Black Angus Baked Potato Soup

Here is our favorite:

4 Large potatoes
1/2 C butter
1/2 C flour
3 C milk
4 chopped gr onions
6 slices bacon cooked and crumbled
1/4 t pepper
1/2 t salt
1 1/2 C shredded cheddar cheese
8 oz sour cream

Bake potatoes then remove pulp then stir to smooth out chunks. In seperate pan, melt butter then add flour. Whisk to paste. Add milk. Stir constantly till thick and bubbly. Remove from heat and add everything else. (add cheese and sour cream one-at-a-time at the end) Serve in bread bowls. (Just a sidenote...I usually end up using more milk and salt.)

Potato Soup

8 slices bacon, chopped
1 c onion, chopped
2/3 c flour
6 c chicken broth
5 large potatoes, peeled, cubed and cooked
2 c half and half
2 t minced garlic
1 1/2 t basil
1 t salt
2 t pepper
1/2 t Tabasco sauce

Cook bacon and set aside. Use some bacon grease to cook onion. Add flour and mix until dough0like ball is formed. Add broth and cook until thicker. Add remaining ingredients and simmer 10 in. Add 1 c cheddar cheese before serving and mix until blended. Serve with: grated cheese, sour cream, green onion, crushed bacon (that you cooked earlier), and parsley.

*Can use southern hash-browns instead of potatoes*

Chicken Tortilla Soup

From Jody Adams

4 chicken breasts
1 garlic clove, minced
2 T margarine
2- 14.5 oz cans stewed tomatoes
2- 14.5 oz cans chicken broth
1 C salsa
1/2 C chopped cilantro
1 T cumin
monterey jack cheese
sour cream
tortilla chips
lime wedges

Cook and cube chicken, set aside. Mince garlic and saute and margarine. Combine all ingredients except last four. Cook on low for 8-10 hours. Serve with cheese, chips, sour cream and a squeeze of fresh lime.

Pumpkin Soup (made in a pumpkin!)

1 med pumpkin
1 onion
1/2 lb ground beef
4 tbsp soy sauce
4 tbsp brown sugar
2 cans cream of chicken soup
21/2 cup rice
8 oz water chestnuts
2 cans mushrooms
1 cup chicken broth

Clean out pumpkin. Saute onion and meat. Add soy, sugar and soup. Simmer 10 minutes and then add rice and chestnuts and mushrooms. Spoon mixture into pumpkin and add broth. Replace pumpkin top and place pumpkin on baking sheet.

Cook on 325 for 3 hours. Yummy.

Pumpkin Soup

This recipe is really simple and I love to have it with rolls and salad- our own soup/ salad/ breadstick dinner. I love it in the fall, obviously! It is from the 2005 Taste of Homes Halloween magazine.

1/2 C finely chopped onion
2 T butter
1 T flour
2 cans chicken broth
1 can (15 oz) solid-pack pumpkin
1 t brown sugar
1/4 t salt
1/8 t pepper
1/8 t ground nutmeg
1 C heavy whipping cream

In large saucepan, saute onion in butter till tender. Remove from heat; stir in flour till smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to boil. Reduce heat and simmer for 5 minutes. Add the cream and cook for 2 minutes until heated through.

Cream Cheese Chicken Soup

Anell made this soup for our Mother/Daughter Activity last night. It was so good! And since it remains a bit chilly around these parts, soup might just be the perfect solution to warm you up.

Cream Cheese Chicken Soup

1 small onion chopped
1 Tbsp butter
3 cups chicken broth
3 medium carrots sliced
2 medium potatoes peeled and cubed (I didn't peel mine)
2 cups cooked chicken
2 Tbsp minced parsley (I used dried parsley flakes)
Salt and Pepper to taste
1/4 cup flour
1 cup milk
1 pkg (8 oz) cream cheese cubed

In a large saucepan, saute the onion in butter. Add broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper and heat through. Combine flour and milk until smooth. Add to the vegetables, bringing to a boil. Cook and stir 2 minutes or until thickened. Reduce heat and add cream cheese. Stir and cook until melted.