- Dish type
A simple champagne style cocktail. It's the perfect drink for celebrations. Serve on New Year's Eve.
3 people made this
- 4 teaspoons lemon rum
- 4 teaspoons Blue Curacao
- 175ml champagne
- 1 twist lemon zest, garnish
MethodPrep:2min ›Ready in:2min
- In a champagne flute, pour the lemon rum and Blue Curacao.Fill glass with champagne and garnish with a twist of lemon.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
A Recipe For Two Doughnuts
Here’s the thing: when my brain convinces me that I need a homemade doughnut, it’s not telling me that I need a dozen homemade doughnuts. As a solo person in a houseful of cakes, I’ve come to hack desserts to half their size for my own sanity. Remember ages ago when I made Single Lady Pancakes? Yup: spot on. I even remade them here with a massive amount of blueberries The Single Pancake. Not a single regret.
I’d also like to remind you of French Toast For One (or Two), which is a tremendous idea any day of the week.
Which brings us to doughnuts – a recipe for just two. Both for you or a wonderful opportunity to display your unlimited generosity.
They’re twisted, yeasted doughnuts (not a bit of dough is wasted) drenched in cinnamon sugar.
Here’s what you’ll need doughnut friends:
• an egg, a pat of butter, and a dash more than a splash of whole milk
• yeast and warm water, sugar, and salt
• cinnamon and sugar for dredging.
We’ve made all sorts of doughnuts around here. For a step-by-step of doughnut dough in the making see Banana Cream Pie Doughnuts.
I use an electric stand mixer with a dough hook to bring the dough together. It’s actually very simple, once the yeast is combined with the warm water to activate it, the rest of the ingredients are just combined in the bowl and mixed to smooth.
The fat will make a velvet smooth and pliable dough.
Allow the dough to rest in a warm place in the kitchen for an hour or so. It will puff and double in size. It’s really very satisfying.
Now let’s make two doughnuts!
Divide the risen dough in half.
Roll each half into a 15-inch dough rope.
I find that I needed a bit of flour, but really not much at all. You want the dough to stick to the counter just a bit, giving it enough resistance to stretch.
Fold the dough rope in half so the ropes are parallel.
This is where it also helps to have the dough be just slightly sticky. It will help the dough ropes stick together once twisted.
Twist to the end and tuck the edges under, sealing with a pinch.
Let the twists rest for about 30 minutes. The dough will puff up lightly and the inside twist will start to stick together.
While the dough rests and rises we can whisk together the cinnamon and sugar in a large bowl.
And we can start to heat the oil.
I used 1 quart (that’s 4 cups) of oil in a 3 quart saucepan. Even though we’re only making two doughnuts, we need enough oil, and depth of oil, to fully submerge and float our frying doughnut.
What I’m saying is, don’t try to skimp on the oil. We need this.
For best results, exercise extreme patience and fry one doughnut at a time.
The dough is cooked in hot hot oil (355 degrees F to be exact – get thyself a fry thermometer) to golden brown.
From hot oil to a cinnamon sugar bath, and maybe an extra cinnamon sugar shower. Get it on there.
We deserve a second cup of coffee and some quality time with this twist. Call a friend, or you know… don’t.
Luscious Lemon Cheesecake
Lemon cheesecake is SO DELICIOUS! This luscious lemon cheesecake is definitely to die for.
The first time I ever made a totally from scratch lemon cheesecake, my daughter and I waited for it to set up in the fridge overnight and when I took it out the next morning, the spring form pan gave way and the whole thing flipped over. The lemon glaze was kissing the ground. Needless to say, we were very disappointed. So, here is another luscious lemon cheesecake that I want to share with you. This time I made it in a nice, solid deep dish pie plate. Mainly because the dish matched the color of the cheesecake. )
This luscious lemon cheesecake is full of amazing lemony flavor. Moist, creamy and so heavenly! Sweet, tart and lip puckering delicious.
Just look at that glaze starting to ooze it&rsquos way down the side of this piece of luscious lemon cheesecake. So yummy. Actually, I could have cooked the glaze a little longer, but it turned out amazing just like this.
Lemon cheesecake is a favorite around here. Lemon anything is a favorite. This luscious lemon cheesecake is well worth the time it takes to make. It&rsquos SO amazing! Like I said above, it&rsquos heavenly and you will definitely be in heaven with the first bite.
Spring is finally here! Make a delicious, luscious lemon cheesecake on this first day of Spring. I promise you this, you will not be disappointed. This delicious, luscious lemon cheesecake is mostly adapted from the Lady Behind The Curtain. I added more lemon zest and a few more adaptions. I LOVE this cheesecake and so will you! Make sure to check out all of her delicious recipes.
Chili's Chicken Enchilada Soup. in the Crock Pot!
I went on a little road trip down to the Meadowlands in Secaucus, NJ last weekend to the PBGV specialties that take place every year on the Saturday before Westminster. And for lunch between the two shows (parent club in the morning, New Jersey club in the afternoon), a gang of us went to Chili's. As chains go, it's one of my favorites, and I'm sad that we don't have one in my town. This time, I decided to try some different things on their menu. I ordered a chicken club quesadilla which was nothing to write home about, but I also got a cup of their chicken enchilada soup, which was FABULOUS!
Since the closest Chili's is over in Burlington, I knew I needed to work up one of my copycat versions, and of course, convert it to be made in the crock pot. If I do say so myself, this soup turned out GREAT, and because it makes use of several "convenience" ingredients, it can be thrown together for a weeknight dinner. I also think this would make a terrific potluck dish that people would just love. In fact, as this recipe makes at least four quarts of soup, I will be taking my leftovers into share with my lucky co-workers! -)
Crock Pot Chicken Enchilada Soup
2 tablespoons vegetable oil
2 medium onions, diced
In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.
*Most of the recipes that I found online called for one or two cups of masa harina to thicken the soup. The store I was shopping in didn't carry that, so I got the brilliant idea to just chop up some corn tortillas and let them dissolve in the soup. it worked perfectly, and gave the soup great flavor. just like chicken enchiladas!
**Chili's chicken enchilada soup doesn't have corn in it, but it's delicious in this, amplifying the corny flavor of the tortillas. You could even go crazy and also add a can or two of black beans. That would be yummy, too.
What is chicken soup base? A bullion cube?
No, it's like a paste. I prefer it to bouillon cubes or granules--but those would work fine.
How many servings? I am having 19 during the Christmas holidays.Barbara
Well, it filled my five quart crock pot, so that's 20 cups of soup. enough for a small portion for everyone at your holiday gathering, and one for you as well!
did you use red or green enchilada sauce?
What's Tyson roasted and diced chicken? You mean like a seasoned roasted chicken the store cooks and sells ready to grab and go?
Oh, sure. You could break down a roasted chicken from the deli if you like. I used the Tyson roasted and diced chunks in the freezer section. same as the frozen brown-and-serve fajita strips, which you could also cut up and use. Or cook some boneless, skinless breasts and dice those up. Basically, any kind of chicken you like!
58I also LOVE this soup and have tried two copy cat recipes for it. Still was not as good as Chilis. I asked our server what type of cheese they used and she said Pepper Jack, cheddar and velveeta. You wrote 1 cup co-jack cheese, shredded? Was that Colby jack cheese? I like your idea of using corn tortillas instead of masa harina because the masa gives it a chalky taste to me.Thanks so much for sharing:) My daughter wanted to go get some today but it was 105 here and I was no a little to warm for soup. :)
What brand of enchilada sauce do you use?
I'm not really loyal to any particular brand. whatever's on sale!
Looks excellent and I prefer soup bases too!
A-Mazing. My family loved it! When I tasted it, it had quite a kick to it, so I was unsure how my 20 month old son would do with it. Not to fear, he loved it! He kept asking for "more doup" until I finally cut him off! My husband said it was so flavorful. I used homemade chicken stock. Next time I will use homemade enchilada sauce too!
Thanks for the awesome feedback, Erin! Love to hear it!
And to the anonymous poster who asked about the cheese, yes, I used colby jack and then cayenne pepper for heat. But you could always skip the cayenne and swap out pepper jack and cheddar instead of the co-jack. Your call.
Found this on pinterest and it was awesome! Everyone loved it, including kids. I used rotisserie chicken and it worked great. One thing is the shredded cheese did not melt as nicely. but didn't care because it was so yummy. Great recipe
The flavor of this soup was exactly like Chili's. I loved it! However, it was "grainy" I guess from the corn tortillas. I tried whisking it to make it smoother, but it didn't help much. Any tips?
Well. I enjoyed the added texture (and thickening) from the tortillas myself! You could substitute masa harina, but I think that would make it even grainier and one commenter says it has a "chalky" taste. But if you leave out a corn meal component altogether, it's not going to taste as much like an enchilada. Did you use a stick blender to blend it? If so, maybe blend it longer (not just whisking)? Or if it's really offensive to you, you could try straining the soup through a fine mesh sieve. --Gina
@Camden, if you used pre-shredded cheese, that's probably where the graininess is coming from because companies have to use a stabilizer powder to keep the shreds separated. Next time, try shredding your own and see if it makes a difference! :)
This soup is so amazing. My husband and I loved it! i put a layer of jack cheese,fried tortillas, avacado, sliced cherry tomatos and chopped cilantro on top. looks super fancy :)
Oh my goodness! I fell in love with the soup when I had it at Chili's and was so thrilled to try it! Came out amazingly delicious. Also love that it's a crockpot recipe being a college student because I can let it cook while in class. Thanks :D
I found this recipe on pinterest. I tried this last night and will be having leftovers tonight. We love Chili's chicken enchilada soup and this tastes very similiar. Next time I will only use mild enchilada sauce (I used one medium and one mild this time) and omit the cayenne, because it was too spicy for our family.
It was so quick and easy im the crockpot. I used my immersion blender and it was the perfect texture. I did not add the corn. I used rotisserie chicken. We topped with cilantro. Thank you for this recipe. It is definitely going into the rotation.
I am eager to try this, but will need to wait for some cooler weather (and after we get the frige and freezer cleaned out a bit!). Does anyone have any idea how well this would freeze/reheat? Only cooking for family of two here.
I saw this recipe and had to try it. So glad I did, it was a big hit with the whole family, all 12 of them. It's hard to please that many people all at the same time, but they all enjoyed it. Will definitely be a meal to have again
I am wondering, could I replace the velveeta with more shredded cheese from a block? Thanks!
Was wondering since this makes so much if this freezes well?
I suppose you COULD replace Velveeta with more cheddar. I'm sure it would taste good, but you'll lose that very soft, smooth texture that you get from the processed cheese. Think of the difference between nachos made with melted cheddar cheese and nachos with Cheez-Wiz type sauce.
To the other poster, I haven't tried it, but I see no reason why this wouldn't freeze well. Of course, you could just make a half batch! -)
Made this today, its not even actually finished just added the chicken, corn and black beans. I think I could make this every weekend and my family be would happy- we have already tasted cause we couldnt wait. I used chicken breasts that I brushed with oil and seasoned with a little Slap Your Mamma seasoning for a little extra kick. This was a great recipe. Thank You Lindsey!
Do you cook the chicken before adding it to the crockpot?
Yes. I used cooked chicken for this, added at the end for about a half hour, just to heat it through.
I wanted to let you know that I reviewed, and linked, this recipe for The Pinspiration Project, on my blog, this weekend. Hope it brings you some visits. Great recipe!
Hey has anyone tried to can this recipe? I am looking for hearty soup type meals to can. I think it will work, don't know about the cheese part though. Thanks for the recipe and the feedback
i made this last night and it was incredible. i'm a huge fan of this soup and our chilis closed so it was awesome to have a whole crock pot full of it! thank you for sharing your recipe!
Would it still turn out okay if I put in raw chicken breasts at the beginning with everything else? We've got a one year old and I'm trying to find SUPER quick recipes for our family. Thanks!
Hmm, haven't tried that, so I can't say for sure. But if I were going to attempt it, I would slice the breasts into bite-sized pieces first, then add to rest of the soup before cooking. Otherwise, they might not have enough time to cook through, plus it would make a big old MESS trying to fish whole breasts out and slice them afterwards. However you do it, be sure to report back and let us know how it goes! --Gina
Found this on Pinterest and we loved it!! It's so good. I cut the extra tortillas into strips and baked them with a little oil to make crispy strips on top. My husband wanted it a little thicker so I might try to add more tortillas next time. Thanks for the great recipe.
I made this tonight and ohmygoodness it's good! I used a deli rotisserie chicken, pepper jack and colby jack freshly grated cheese and my husband said it was "slap your momma good. I will definitely be making this again!
I used cream of mushroom to thicken it..it was awesome, for those who don't want it too cheesy.
Hey Lindsey. First tim here and greetings! Just wanted to let you know I "borrowed" your recipe and turned it into more of a stew. I did give you all due credit and hope you are at least amused by my changes! Thanks, terrific recipe and I do love the original, but my pantry forced me to make a few changes.
BTW. Come see your name lovingly in print if you like.
Any idea how many calories per serving?
No clue. But anything with Velveeta in it wouldn't be terribly figure-friendly. (Ha ha.)
This is in my crockpot right now. My tastebuds have never been so happy!
You go girl, look at all your comments on this. I had a bowl of this soup at Chilis yesterday( Julie got a free meal for Veterans day) and we traded. I took the soup/salad, she took my happy hour nachos. Anyway, I thought chili's version was really salty. I went looking on pinterest and found yours. LOL.
If u don't have an immersion blender could u use a regular hand mixer?
I would just puree it in batches in your blender or food processor.
I just made this with the following variations: I used the Mexican Velveeta. It added flavor and a little spice. I also boiled my chicken breast and shredded it before adding. Really - only because I'm pregnant and can't stomach big pieces of chicken. My husband dished up multiple bowls and my son begged me to show him how to cook it. My sister and a friend are on their way to finish the leftovers! Lol. I did do the breakdown of calories and carbs: I used 1.5 lbs of chicken breast, but everything else was pretty much the same. It came out to about 246 calories and 13 carbs per cup - not bad for what I thought it would end up being and really delicious! This is definitely a new Fall favorite in our house! Thanks! :)
Where do you find the chicken soup base? What aisle at the grocery?
In the soup aisle, with the bouillion and boxes of stock. Better Than Bouillion is my favorite brand.
Had this last night. Hubs deemed it the best soup I've ever made. He gets the chilis soup every time we go and he said its better than theirs.
Chop them up into very small bits.
Make a creamier style chili sauce. Puree the chili sauce mixture in a food processor for a smoother consistency.
Thanks so much for sharing this, I found it on pinterest and made it yesterday with a couple changes to suit what I had on hand. I used 4 raw boneless skinless chicken breasts, put them in whole with all of the ingredients except the corn and cheeses. I set it for 8 hours on low while t work. Removed the chicken breasts, which were super easy to shred because they were falling apart. I then added the cheeses and let the soup cook for 30 min on high. I then puréed it with my immersion blender. Finally, I put the chicken back in with some frozen corn and cooked until heated through. The results were fabulous! This will definitely be a part of my regular rotation, thanks again!
I've got this is the crockpot for tonight. It's my third time to make it. It's so good.
I was wondering if anyone tried putting black beans in there? Would I put them in when I put the corn and chicken in?
Yes, I mentioned black beans in the little note at the end of my original post. Just throw them in with the chicken and corn (if using).
This was a hit for Monday Night Football! Added the corn and black beans then used roasted cumin in place of regular cumin. Yum!
My family just had this tonight! It is spot on! Delicious!
Loved this! I was lazy and used taco seasoning and extra cayenne which made it way too salty. It still had amazing flavor but the salt was too mcuh. I can't say I've ever eaten at Chili's so I can't compare to the original. Next time, I'll follow the recipe as written. But this was amazing, thank you :)
I don't have a crock pot, any suggestions about making it just in a pot on the stove? changed cooking times or anything??
Begin the recipe as written but in a Dutch oven or stock pot. After the initial saute, add everything except the chicken (and corn, black beans, etc. if using) and I'd cook it on medium low for 20-30 minutes, whisking occasionally. Then add the chicken and cook until warmed through, another 5-10 minutes. That should work fine. But do report back!
Ok, so I made the soup last night, in my regular pot that I make soup in, I don't have a dutch oven and I am not really sure what it is lol. I first Cooked my chicken (I used 3 boneless skinless breasts cut into chunks), then sauteed my onions and garlin. I used everything else as per recipe except I added 1 more 8oz can of tomato sauce since I wasn't using a crock pot. I also used taco seasoning instead of the corn tortillas and it all turned out wonderfully!
How much masa harina do i use in place of the corn tortillas? I bought some masa for a recipe i tried awhile back and have almost a whole bag left, might as well use it when i can since i already have it!
One cup, I think. That's what most of the similar-sounding recipes say anyway.
Yes I used about 1 cup of masa, but I mixed it into the broth separately and then poured the masa/broth mixture through a fine mesh strainer so I didn't have any gritty/grainy bits the soup. Don't know if it was necessary or not but it turned out great! Thanks for the recipe!!
Just made this and it is amazing. I put frozen chicken breasts in the crock pot and let them cook. Took them out and shredded them (they shred sooooo easily after cooking in crockpot). Then I put the broth in my blender and returned back to the crockpot along with the shredded chicken.THANKS SO MUCH!
it smells so good! in my crock pot right now!! I don't like the rib meat or the artificial taste of cooked freezer chicken so I cooked my onions in my dutch oven skillet and then added them to the pot and then cooked the chicken breasts just enough to brown,diced and cubed in the same pan and added the garlic for a few more so it will add a depth of flavor! very excited to eat it! I will be using the masa instead to thicken, I also use it in my chili and its awesome!!
AWESOME! This is the closest version of Chili's that I have ever tried. So close you could have fooled me! YUMMY.
This looks like a great recipe! I have tried a copy cat recipe and I used the Masa four- WAY too much masa corn taste! I think using the corn tortillas instead will be better!
I made this tonight but instead of using corn I used about a cup of leftover cooked rice I had in the fridge, as well as a can of rinsed kidney bean. And I didn't have any masa but I have found that a small amount of cornmeal sprinkled in works just as well, and it thickens up the soup when it boils without making it taste chalky. Add a dollop of sour cream and some crumbled up tortilla chips. Super yum! Thank you for this recipe, its very forgiving to taking to suit what you have on hand.
I made this tonite and it was DELICIOUS! I love this soup from chilis as well and have tried the masa version and this is hands down much better! I added the black beans as well as some cilantro at the end soooooo yummy. i find that cilantro gives spanish dishes that corn flavor that you get from the tortillas/masa. very delicious thanks for sharing! also i halved the recipe and used two boiled and shredded chicken breasts.
I am confused as to why this recipe calls for precooked chicken. If it only takes 2 hours to cook and uses precooked chicken (which you add later) why does it need to be made in a crock pot?
Can it also be done using uncooked chicken?
It calls for precooked chicken because I was attempting to recreate a recipe as close as possible to the one at Chili's--and the chicken in that soup seemed to have that sort of commercial, salt solution-injected quality to it. OF COURSE, you may use raw chicken if you prefer. Just dice it up and toss it into the soup at the beginning, as many in the comments section here have successfully done.
And I used a crock pot for a couple of reasons. I like to set it up and have it cook on low all day when I'm at work, and then my roommate (who gets home before me) can just throw in the last ingredients for me in the final hour or so, and it's ready when I get home. It takes about five hours total on low. Also, with all the cheesiness in this soup, I don't want to have to babysit the pot on the stove to make sure it doesn't stick or scorch. But OF COURSE, it doesn't "have" to be made in a crock pot. Nothing does. So if you wish to make it on the stove top, knock yourself out. Won't hurt my feelings one bit. -) Enjoy--Gina
Yeah, I was just thinking, what's the point in using a crock pot if you need to tend to it or come back to add things along the way. Since I love to cook and have no issues with having a pot simmer while I'm doing other things around the house the crock pot seemed unnecessary. But I do appreciate the ability to leave it while I'm at work or doing errands.
I have a recipe that uses the mass harina, which my Walmart had. The key to having it thicken and not be grainy is to boil it. This makes the soup thicker than when I haven't boiled it and does not end up with a grainy texture. I have never done it in my crockpot, just always on my stovetop, because it doesn't take too long to make. I also use American cheese, because it melts so well, then add cheddar on top of the bowl for that stringy cheese effect of the restaurant version.
I have never found the chicken base, so I just use chicken stock in place of water. I have never used enchilada sauce, I may have to try that.
THIS IS THE BEST SOUP I HAVE EVER EATEN HANDS DOWN. I made it a few weeks ago with some roommates and not only was it amazing but its such a large recipe that it fed all 3 of us for days. I recommend adding some white rice into it also if you want something a little more substantial. This is so good that I've been craving it every single day since I made it and its in the crockpot again right now! YUMO
I made this yesterday as my area got blanketed with snow for the 2nd time in a week. It is so good! Thanks for the wonderful recipe to make on a snowy day. We had shredded pork burritos and cilantro lime rice with the soup on the side last night for dinner. Yummy.
Pork burritos and cilantro lime rice? YUM! I want to come to your house for dinner! Then again, that snow has just made it here, so maybe I need to get busy in my own kitchen!
made this tonite again. it was so good i have been craving it! this time i cooked on low and put the chicken in raw and it was cooked perfectly. i pulled the breasts out before using the hand blender and let them cool as i blended the soup. i then cut the chicken into chunks an added it back to the soup along with my corn and black beans. again soooooo yummy! thanks so much for this tasty easy recipe!
I found this recipe through pinterest and I'm in love!
It's in my crockpot right now and I keep going back for nips while I wait for my husband to come home from work.
I used the Velveeta Mexican cheese and a rotisserie chicken. I wasn't sure what you meant by a cup of co-jack (whether 8oz or 1 cup shredded) so I did just a half of brick and I think it's just fine with that.
I think it could use a something more, so next time I think I'm going to add some white beans (not a big fan of black beans) and a can of chopped green peppers (after it's been blended).
I also ran the recipe through weight watchers recipe builder and from what I came up with 11 WW points plus (figuring 10 servings total).
Thanks again for the recipe! It tastes just like an enchilada!
One of the ingredients is minced corn tortillas, how did you mince them? Thanks! Looking forward t trying this recipe!
You just chop up the corn tortillas as finely as you can. Easy-peasy!
This may be the best soup I've ever made. I subbed 2% Velveeta to save on points. I also added a can of rinsed black beans. I ran it through the recipe builder and got 7 points maybe because of the lighter cheese? It is really spicy, so I may scale back on the spices next time.
Has anyone tried to freeze it? That would make this even better!
Oh my! Oh my! and Oh my! I have this in the crockpot right now and the house smells incredibly good! (Which is the primary purpose of a crockpot, in my opinion! Just like walking in to a yummy smelling restaurant that causes the juices to start flowing in your mouth!) I, too, put my raw chicken in the pot at the beginning, and will shred it, and blend the soup, then add the chicken with the corn just before serving. And I have some beautifully ripened avocados to go on top with tortilla chips, sour cream and cilantro. I hope I can stand this smell until dinnertime. Thanks so much for this recipe!
Made this recipe today, after I pinned it on Pinterest! So happy, I have always loved Chili's enchilada soup and this tastes just as (if not more) amazing! Thanks!
Thanks! Can't wait to make this and hopefully freeze in single serving portions for reheating while at work. (also, so cool you're in P-burgh! we lived up there during the Air Force days. )
Has anyone tried it without Velveeta. I'd love to make a "clean" version.
I am going to sub cream cheese for the velveeta and add some cheddar. I bet that would give you the creaminess without using processed cheese!
Great idea! Be sure to report back and let us know if it works. :-)
The recipe says veggie oil, the instructions say olive oil. Since the olive oil has a strong presence which one did you use. or does it matter for this recipe? Thanks!
Oh my gosh! All these years and all these comments, and you were to first one to catch that boo-boo! I will fix it. I don't really think it matters, but I would go with the vegetable oil. (My bad.)
Thanks for catching that. --Gina
Haha! That's awesome! Thanks for posting so quickly. I am making this today for a progressive dinner and needed a crock pot version. Looking forward to making and eating it!! Yours is one of the only slow cooker recipes out there so kudos to you!! Cheers!
Love this recipes, I've made it bunch times in past 6 months!! I use your suggestions and add both black beans and corn, its delicious. I top it with diced green onions, tortilla strips and sour cream. Everyone whose tried it loves it. I dump everything in night before including tyson diced chicken, corn and black beans and it comes out great that way too just in case you hadn't tried it that way. We love spicy so we triple the cayenne pepper, delicious! I always use minced corn tortillas and they disappear, never had to use blender or anything it seems smooth texture when I get home, i cook it 10 hours on low so maybe b/c cooks so long. Thanks so much for great recipe, I am sure make this permanent rotation at my house!!
How much tortilla chips do you use to thicken the soup. (Crushed and in cups)
Also can I use flour tortilla chips.
Hi, Tina. You don't use chips. You use chopped-up corn tortillas. --Gina
This is literally the first comment I've ever left on a post like this, but this recipe is AMAZING! I left out the cayenne pepper, used Wal-Mart brand enchilada sauce, and read the cooking time wrong - cooked on high for 3hrs and 15 min before I re-read the instructions, but this recipe tastes amazing! GREAT job!
This is my favorite soup recipe! I have made it for the first week of school the last two years and it is perfect! So delicious and dinner for the week is done. Thanks for sharing!
I am wondering if it is possible to make this soup as a freezer meal? To assemble everything and freeze and then crock pot when ready?
I made this today. I don't have a food processor or a hand blender so I puréed it in my blender a little at a time. I added black beans, corn, and diced chicken. I did shred the coby jack cheese myself and add the diced corn tortillas. I was out of chili powder so I used 2 teaspoons of on mild taco seasoning. It was amazingly delicious!
i'm definitely trying this today, but I was just wondering since my local supermarket doesn't provide co-jack cheese, what do you recommend I replace it with? thank you!
I can't imagine a store that doesn't have Colby Jack cheese! Does it have Colby AND Monterrey Jack? That's an option. Or one or the other instead of both.
haha the myth exists! I don't live in the states, maybe that's why. any advice?
I gave you my best advice above, but if you can't find Colby or Monterey Jack, then I guess you'll just have to look for something that is mild in flavor and melts smoothly. Gouda? Fontina? Havarti? Ooh, Muenster!
I threw it in the blender before adding the chicken and the corn
I used a block of cream cheese in place of the Velveeta and I subbed sharp cheddar for the Colby jack because that's what was in my fridge. It was fantastic!
I have been making this recipe since you posted it. I love it, my family loves it, everyone who eats it asks for the recipe. Because I am a use-what-is-in-the-pantry kind of cook, substitutions have been made at times. Here is what I learned: Velveeta is essential, other cheese can be cook's choice. Sometimes it is pepper jack, sometimes it is sharp cheddar, sometimes it is a combination of what I have left in the fridge. I keep corn tortillas in the freezer just for this soup. After being frozen, they may be a little mushy when thawed, but that is okay because they break apart anyway. I always use my stick blender before I add the corn, chicken, and beans. I always add the corn, and once I happened to have creamed corn. Yes. That is all I can say. Likewise, I always add beans, usually they are black, but again, it is cook's choice--any canned bean is acceptable. I have used kidney and pinto on occasion, no complaints ever from the fam. Thanks so much for posting this!
I made your soup last night. It was delicious! The only thing that I did differently, was that I used garlic and onion powder skipping the first few steps. God forbid my boys find a piece of onion in their food. Lol. We all loved the soup. It wasn't grainy at all.
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I have been making this for about a year. Everyone that has tried it gets excited when they hear I'm making it because I share the leftovers! Absolutely a family favorite just as it is! Thanks!
Recipe Cacio e Pepe Egg Salad
- Calories: 160
- Protein: 14 g
- Total Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6.5 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
I loosely translated the Italian classic cacio e pepe to a colorful and creamy-dreamy egg salad that’s low in carbs and calories—yet packed with protein and tons of flavor. This is SO good. I love to pile a big scoop on leafy greens, or spread it on a toasted English muffin or whole-grain crackers. It’s also yummy wrapped in lettuce leaves… really, there’s no wrong turn. It’s light, lovely and totally luscious.
P.S. No need to waste the extra yolks: I like to mash ‘em with guac, hummus or pesto for an amazing sandwich spread to stash in the fridge.
- • ¾ cup reduced-fat mayonnaise
- • ½ to 1 cup grated Parmesan
- • 1 teaspoon ground black pepper, or more to taste
- • 6 hard-boiled whole eggs, cooled and roughly chopped
- • 6 hard-boiled egg whites, cooled and roughly chopped
- • 1 bell pepper, finely diced
Add the chopped eggs and egg whites to a large mixing bowl. Blend in the mayo, parm and bell pepper and mix until everything is well coated. Mix in the black pepper, starting with ½ teaspoon and adding more until you reach desired taste.
To make perfect hard-boiled eggs: Place the eggs in a large pot and cover with cold water by at least 1 inch. Bring the water to a rolling boil over medium-high heat. Once the water boils, remove the pot from the heat, cover it with a tight-fitting lid, and let it stand for 15 minutes. Rinse the eggs under running cold water until cool to the touch, and they’re ready to peel or to be stored in the fridge.
Note: If you use 12 whole eggs instead of 6 egg whites, each serving will be 330 calories.
Texas Sheet Cake
For the past few, oh I dunno…. decades the only real question for family gatherings is: who is going to make the Texas Sheet Cake? It’s goes without saying that this unassuming, pecan studded cake will be sliced up at the end of every family celebration. As sure as the sun will rise, ya know? So… who is going to make it?
The steady Texas Sheet Cake bakers in our clan are my dad, mom, and aunt Judy. Is one cake better than another? I’ll never tell but they all work from the same, chocolate-stained recipe card from our late Aunt Mary. We’ve learned, after a few well intentioned deviations, not to mess with Aunt Mary’s recipe. Don’t go thinking you can add peppermint extract to the cake, walnuts to the frosting, or god forbid a… fruit. You don’t mess with a good thing and if you do… I mean we’ll still eat it but we’ll shake out heads about it after our plates are clean.
It’s a crime that it’s taken me so long to share this cake with you. It’s classic Americana. It’s classic Wilson family shenanigans.
Let’s talk about a few things.
What is Texas Sheet Cake?
Texas sheet cake is a thin chocolate cake baked in a jelly roll pan. The cake batter is thin, making for a light and tender baked cake. What really sets a Texas Sheet Cake apart from other cakes is the stovetop cooked chocolate frosting made with melted butter, milk, chocolate, powdered sugar and, most importantly – pecans. The warm frosting is poured over warm cake creating a fudgy, undeniably special chocolate cake.
Texas Sheet Cake is known by many other names. Southern Living touts it as a funeral cake, which made me do a double take and made me extra thankful that we don’t wait for a death in the family to enjoy this cake. Some people know it as a Chocolate Sheath Cake or with a touch of cinnamon as a Mexican Chocolate Cake. Some attribute the cake to Lady Bird Johnson. Some to the popularity of a German Chocolate Cake recipe printed in a Dallas newspaper in the 1950’s. Texas Sheet Cake is one of those recipes that, because of its ease and deliciousness (thank you pecans and chocolate), just got around through recipe cards and church cookbooks and imprinted itself into so many of our family recipe arsenals.
What do you need to make Texas Sheet Cake?
• butter for the cake and frosting.
• cocoa for the cake and frosting.
• buttermilk (though sour cream also works wonderfully) and eggs
To start, whisk together the dry ingredients – flour, sugar, salt, and baking soda. Set aside, we have a bit of stovetop work to get to.
In a small saucepan, melt butter and whisk in cocoa and hot water.
Add the warmed cocoa/butter mixture to the dry ingredients and whisk to combine.
Add the buttermilk and beaten eggs and hand whisk the thin batter smooth.
Pour the cake batter into a greased jelly roll pan and carefully transfer to the oven (truly the hardest part of the recipe).
Bake until the cake is gently puffed and a toothpick inserted in the center comes out dry or with just a few moist crumbs. If the toothpick still has sticky batter, the cake needs a few minutes more.
While the cake bakes… guess what? More chocolate.
We’ll whisk together a warm chocolate and pecan glaze on the stovetop. Butter, cocoa, milk, powdered sugar, vanilla, and chopped pecans. It’s beyond. It’ll take all you’ve got to not eat the frosting with a spoon before the cake comes out of the oven.
When the baked cake emerges from the oven it’s topped with warm chocolate pecan frosting and as it all cools, the most magical thing happens.
The cake and frosting become one. There’s this perfectly tender cake topped with a chocolate pecan shell. In the center, where the cake and frosting meet is a fudgy equator that, as far as I can tell, is a thing of dreams (or, if you’re lucky, a thing of every family gathering).
You should need no further convincing.
In our family, this was the sort of cake that lived awkwardly in the pan, tilted and teetering in the refrigerator, for a day and a half. Each member of the family stealing moments at the open refrigerator to peel back the plastic wrap and sneak slivers with a butterknife.
I secretly hope this cake feels as nostalgic for you as it does me. If it doesn’t, maybe all this chocolate talk is enough to inspire a new tradition. Either way, I sincerely hope this cake finds it’s way into your oven.
“I made this tonight and served it over a big salad. My family loved it! My husband got called into work and took leftovers. The rest of his coworkers are coming over for dinner!”
All the grill marks! Lamb goes wonderful with acidic side dishes like salad or tangy dips. This dish is a crowd-pleaser and wonderful for a picnic or cookout.
How To Cut Lemon Bars
Use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust.
Using a sharp knife, cut into squares or triangles.
Use a fine sieve to dust the squares with Confectioners’ sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
Ingredients for Lemon Delight
Get the printable recipe at the bottom of this post.
- 1 cup flour
- 1/2 cup ground or very finely chopped pecans
- 1/4 cup butter, melted
Lemon Delight Layers:
- 8 oz. cream cheese
- 2½ cups thawed Cool Whip (or homemade Cool Whip – see note below)
- 2 small pkgs instant lemon pudding (roughly 99 grams each)
- 1 tbsp lemon juice (optional, but I like the tartness it provides)
- 3 cups milk
- 1 cup icing sugar (also known as powdered sugar or confectioners sugar)
- 3 tbsp finely chopped pecans (to sprinkle on top)
Note: A thoughtful reader passed along this recipe for homemade Cool Whip for those of you who can’t find the name brand in your grocery stores, or for those of you who prefer to use a less processed whipped topping in your recipes.
12. Lentil Hummus
This recipe is a nice spin on the classic dip, incorporating lentils instead of chickpeas. Lentils are a brain-boosting ingredient and, in some studies, have been shown to help clear brain fog and improve cognition.
13. Black Bean Tacos
Taco time! I made black beans the star of this recipe because they’re busting with nutrition — and they’re a terrific source of plant-based protein and fiber.
14. Quinoa-Black Bean Casserole
This creative spin on my Triple Veggie Quinoa recipe is a great family-style meal for Meatless Mondays! The addition of the eggs and cheese give this dish a unique Mexican flare that your whole gang is sure to love.
15. Three Bean Veggie Chili
This hearty vegan chili gets a powerful punch of protein and fiber from the beans, making it a tasty and satisfying meal.
16. Quinoa-Chickpea Tabbouleh
Tabbouleh is a Middle Eastern salad made with couscous or bulgur, tomatoes, cucumber and fresh herbs like parsley and mint. I substitute quinoa as the grain and add chickpeas to bump up the protein, transforming this side dish into a substantial meal.
17. Slow Cooker Chicken and Black Bean Chili
This slow cooker chili is incredibly tasty on its own, but it also makes a delicious filling for enchiladas and tacos, too. You can even spoon it over a platter of whole grain tortilla chips to create a healthier rendition of “loaded nachos.”
18. Salsa Verde Chicken Chili
I love this chicken chili with salsa verde. I add a can of dark red kidney beans along with a can of white cannellini beans, but you can swap in any beans you have on hand to make it a filling and fibrous all-star dish.
Watch the video: Hot and Crisp Apple Fritters - Kitchen Conundrums with Thomas Joseph (October 2021).