Chorizo and Black Bean Soup

Ingredients
1 link chorizo (about 3oz spicy mexican sausage), coarsely chopped
2 1/2 cups chicken broth
2 (15 ounce) cans black beans, rinsed and drained
1 medium onion, chopped
1/2 green bell pepper, chopped
1 garlic clove, finely chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons oil

Optional: Sliced lemon and/or chopped cilantro for garnish

Directions
1) Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a large saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
2) Add broth and beans and simmer for 15 minutes, partially covered.
3) Lightly mash beans with potato masher to slightly thicken.
4) Garnish, serve and enjoy!

Mozzarella Chicken

Ingredients
4 skinless, boneless chicken breasts
1/4 cup butter
salt and pepper to taste
4 slices mozzarella cheese
1 egg, beaten
2 cups all-purpose flour for coating
1 cup seasoned dry bread crumbs
1/4 cup butter
2 teaspoons minced garlic
2 cups marinara sauce
optional: Shredded mozzarella or parmesan cheese for topping

Directions
1)Preheat oven to 350 degrees.
2)Pound each chicken breast to 1/4 inch thickness. Spread butter over the inside, then add salt and pepper to taste.
3)Place slice of cheese on chicken, roll and close with toothpick. Repeat with each breast.
4)Dip rolled chicken breast in flour, then egg, followed by breadcrumbs.
5)Place coated breasts in a lightly greased 13x9 inch baking dish. Top with marinara sauce and cover baking dish with foil. Bake at 350 degrees for about 30 minutes. If you are using mozzarella cheese as topping, sprinkle it on the chicken after it is baked and return the dish into the oven until the cheese is melted.

Chicken Fajitas

Ingredients
3-4 whole boneless, skinless chicken breasts, sliced into strips
2 tbsp. vegetable oil
2 yellow onions, sliced
2 green bell peppers, seeded & sliced into strips
1 jalapeno pepper, seeded & chopped fine (optional-this will make it spicy)
1 pkg. fresh, lg. flour tortillas

Spices:
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. cumin
1/4 c. fresh, mild salsa
1 pkg. fresh, lg. flour tortillas

Optional Condiments
Cheese- Chihuahua Cheese or any mexican blend
Guacamole
Chopped tomatoes
Salsa
Sour cream

Directions
1)Saute onions and peppers in oil over medium heat until onions are translucent.
2)Increase heat to high and add chicken and saute quickly until chicken is just cooked through, about 5 to 10 minutes. Add salt, pepper, cumin and salsa and turn heat to low. Simmer for 5 minutes.
3)Heat tortillas. You can wrap tortillas in foil and heat in 350 degree oven for 10 minutes or you can heat them individualy on a pan.
4)Serve fajitas by placing chicken mixture in center of warm tortilla and topping with your choice of condiments.

Chicken Fried Rice

Ingredients
1/2 tablespoon sesame oil (vegetable oil will work too)
1 onion
1 1/2 pounds cooked, diced or shredded chicken
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
3/4 cup fresh peas
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce

Directions
1) Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2) Stir in carrots, celery, peas and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3) Stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

White Chocolate Latte

This yummy latte recipes is the perfect treat to share with a friend on a cold winter day.

Ingredients
1 1/2 cups milk
1/2 cup brewed espresso
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/4 cup white chocolate chips, chopped

Directions
Combine cream and milk in a saucepan and whisk over high heat until hot. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and chocolate chips in a mug. Pour half into another mug when mixture is smooth. Top with the frothy hot milk and stir to blend flavors. Enjoy!

Coconut Pound Cake

I visited my friend over the weekend and she served this cake with a side of fresh fruit. It was so delicious I just had to have the recipe.

Ingredients
3 cups all-purpose flour
3 cups white sugar
2 cups flaked coconut
8 ounce) package cream cheese, softened
1 cup butter, softened
6 eggs
1 teaspoon coconut extract
1/2 teaspoon baking powder

Directions
1) Preheat the oven to 325 degrees. Grease and flour a 10 inch tube pan or a bundt pan.
2) Cream together the butter and cream cheese in a large bowl until well blended. Add sugar and beat the mixture until it is fluffy.
3) Blend in the eggs one at a time. Stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in the flaked coconut.
4) Pour the batter into the pan. Bake the cake for about 1 hour and 20 minutes or until a toothpick inserted into the cake comes out clean. Cool the cake and enjoy!

Greek Omelet

Ingredients
8 large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 cup chopped tomatoes
1/2 cup crumbled feta cheese
1 teaspoon dried oregano, divided
1/2 teaspoon salt, divided
Black pepper, to taste
1 tablespoon olive oil

Directions
1) Heat a 12-inch non-stick skillet over low heat. Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
2) In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste.
3) Add oil to the pan, and increase heat to medium-high. About a minute later, add the egg mixture to the skillet. Cook for about 3 minutes or until egg mixture is fully cooked, but still moist.
4) Reduce heat to low and pour the tomato mixture over half of the omelet. Carefully fold the other half over the filling with a spatula. Use the spatula to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
6) Cut the omelet into 4 wedges and serve immediately.

Balsamic Roasted Potatoes

These potatoes make a flavorful side dish and definitely hit the spot on a cold winter day.

Ingredients
2 pounds small quartered red potatoes
6 garlic cloves, minced
1 tablespoon finely chopped green onion
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper

Directions
1) In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic and stir (or toss if your a master chef). Add the thyme, rosemary and nutmeg and stir (or toss) well. Cook and stir for 2-3 minutes or until potatoes are hot.
2) Transfer to a baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender.
3)Now stir in the vinegar, salt and pepper. Bake 5-8 minutes longer or until potatoes are tender. Enjoy!

Brocolli and Cheese Soup

Ingredients
3 cups chicken stock
3 cups milk
2 cups uncooked broccoli
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon white pepper
2 cups shredded cheddar cheese

Directions
1)Melt the butter in a pot over medium heat. Mix in flour. Reduce heat to low, and cook mixture for about 2 minutes, stirring constantly. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2)Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3)Gradually mix the cheddar cheese into the pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.