Carmel Apple Cider

Even if you don't like cider, this makes the house smell amazing. 

1 large jug apple juice or apple cider
3 cinnamon sticks
Whipping Cream
Caramel topping

Simmer on high in a crock pot apple juice with cinnamon sticks. 
Enjoy in a tall mug topped with whipping cream and drizzled with caramel sauce.

This is always a hit on game night or Saturday nights after church.

Cheese Tortellini Soup

This is another delicous soup recipe from my grammy.  Our family loves soups. 

Cheese Tortellini Soup
6 cups water
6 beef boulion cubes
6 oz tomato paste
2 Tblsp basil
pepper to taste
1 Tblsp crushed garlic
1/2 # bacon cut up
1 green onion stalk (green part only)
1 cup chopped zucchini
1 cup chopped yellow squash
2 pkg fresh cheese tortellini
fresh parmesan for garnish

Combine the first 6 ingredients in a pot and bring to a boil.  Reduce heat and simmer while you cook the bacon and green onion.  Drain the bacon and onion and add to soup pot.  Bring to a boil and then turn down to simmer.  Add the zucchini and yellow squash.  Boil slowly until tender.  Add the fresh tortellini and boil for just 3 minutes.  Serve with parmesan cheese.

Salmon Chowder

It's soup season!  My aunt cooked tonight and made a family favorite.  I know it might not "sound" yummy, but trust me, I have not met anyone who does not like this yummy fall soup.  My grandma gave all of us this recipe after she and my grandpa had this soup on their Alaskan cruise. 

Salmon Chowder
1/2 cup each: chopped celery, onion, green pepper
1 garlic clove, minced
3 Tblsp butter
1 can chicken broth (14.5oz)
1 cup uncooked diced, peeled potatoes
1 cup shredded carrots
1 1/2 tsp salt
1/2 tsp pepper
3/4 tsp dill
1 can cream style corn (14 3/4 oz)
2 cups fat free half and half
2 cups cooked salmon, flaked

Cook first 4 ingredients in butter until tender.  Add potatoes, carrots, and seasonings.  Bring to a boil and simmer for 40 minutes or until vegetables are done.  Stir in corn, half & half, and salmon.  Simmer 15 minutes.
Note:  do not use canned salmon for this recipe.  I buy frozen salmon and bake it until it flakes apart, about 20 minutes on 350 degrees.

Chicken Enchilada Pasta

I found this recipe on Pinterest and I forgot to take a picture.  But it is so so good and so fast.  I just put frozen chicken breasts in the crock pot in the morning and let it cook for the day.  Then I just shred it when I was ready to assemble dinner. 
Make this asap...and be sure to serve it with extra yummy toppings.

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Cook chicken, drain, and shred {or shred your rotisserie}.  Meanwhile boil pasta according to package and chop the veggies.  The most time consuming part of this recipe is the time spent chopping the veggies. And seriously…it took like, 5 minutes ;) 

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream