Eggplant Involtini

 

Another Sicilian ethnic night recipe from my Williams Sonoma cookbook.  DELISH!!!

Ingredients:

1 large eggplant, about 1 1/2 lb. 

sea salt and freshly ground pepper, to taste 

1 cup whole-milk ricotta cheese 

1/4 lb. fresh mozzarella cheese, shredded 

4 Tbs. grated Parmigiano-Reggiano cheese 

1 Tbs. chopped fresh flat-leaf parsley 

olive oil for brushing 

2 1/2 cups tomato sauce

 

Directions:

 

1. Trim the eggplant, then cut crosswise on the diagonal (so the slices are as wide as possible) 1/4 inch thick. Layer the slices in a colander set over a plate, sprinkling each layer with salt, and let stand for 30 minutes to drain.  - THIS STEP IS VERY IMPORTANT TO PULL THE BITTERNESS OUT OF THE EGGPLANT.

 

2. Meanwhile, in a bowl, stir together the ricotta, mozzarella, 2 Tbs. of the Parmigiano-Reggiano, the parsley and pepper.

3. Preheat an oven to 450°F.

4. Rinse the eggplant slices quickly under cold running water and pat dry with paper towels. Brush the slices on both sides with olive oil, then arrange them in a single layer on a rimmed baking sheet.

5. Bake the slices until lightly browned on the bottom, about 10 minutes. Turn the slices over and continue to bake until browned on the second side and tender, 5 to 10 minutes more. Remove the eggplant from the oven. Reduce the temperature to 350°F.

6. Spoon a thin layer of the tomato sauce into a 9-inch square baking dish. To make each eggplant roll, place a spoonful of the cheese mixture near one end of a slice and roll up the slice. As each roll is formed, place it seam side down in the dish. Spoon the remaining sauce over the rolls, then sprinkle evenly with the remaining 2 Tbs. Parmigiano-Reggiano.

7. Bake the rolls until the sauce is bubbling hot and the rolls are heated through, about 25 minutes. Divide the rolls among individual plates and serve immediately. Serves 4.

Here's the original - http://www.williams-sonoma.com/recipe/eggplant-involtini.html

Arancini

These are amazing little appetizers!!!!  We made this for Sicilian ethnic food night.  They were a hit!  They are definitely time consuming but so worth it!!  It helps if you make them with a friend...while drinking wine :)

Ingredients:

2 1/2 cups chicken broth  
1 cup medium-grain white rice such as Arborio 
1 Tbs. unsalted butter 
pinch of sea salt 
1/2 cup grated Parmigiano-Reggiano cheese 

1 whole egg, plus 1 egg yolk 

1 cup all-purpose flour 

2 cups fine dried bread crumbs 

3 egg whites 

2 oz. prosciutto, chopped  (Wegman's has chopped prosciutto - it's perfect for this recipe!)

2 oz. fresh mozzarella cheese, chopped 

Olive or canola oil for deep-frying  

 

Directions:

 

1. In a saucepan over high heat, bring the broth to a boil. Stir in the rice, butter and salt. Cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, 18 to 20 minutes.

2. Transfer the rice to a bowl and stir in the Parmigiano-Reggiano. Let cool slightly, then stir in the whole egg and egg yolk. Let cool completely.

3. Spread the flour on a dinner plate, and spread the bread crumbs on a separate plate. In a shallow bowl, lightly beat the egg whites until blended.

4. In a small bowl, mix together the prosciutto and mozzarella, and then divide the mixture into 12 equal portions. Moisten your hands with water. Scoop up 1/4 cup of the rice mixture and place it in the cupped palm of one hand. Flatten out the mixture slightly and place 1 portion of the prosciutto-mozzarella mixture in the center. Mold the rice over the filling, adding a bit more rice if needed to cover it completely. Shape the rice into a ball. Roll the ball in the flour, and then in the egg whites to coat completely. Finally, roll the ball in the bread crumbs and place on a rack. Continue with the remaining ingredients to make 12 balls total. Rinse your hands frequently to prevent the rice from sticking to them. Let the balls dry on the rack for at least 15 minutes before frying, or refrigerate the balls for up to 1 hour.

5. Position a rack in the middle of an oven and preheat to 200°F. Line a large baking sheet with paper towels and set it next to the stove. Pour the olive oil to a depth of 3 inches into a deep, heavy fry pan and heat to 375°F on a deep-frying thermometer. The oil must cover the balls by at least 1 inch so they will cook evenly and not burst.

6. Using a slotted spoon or wire skimmer, gently lower a few of the rice balls into the hot oil, being careful not to crowd the pan. Fry until golden brown and crisp all over, about 2 minutes. Using the slotted spoon, transfer the arancini to the prepared baking sheet and place in the oven to keep warm. Fry the remaining arancini in the same way, allowing the oil to return to the original frying temperature before adding the next batch.

7. Arrange the arancini on a warmed platter and serve immediately, or hold in the warm oven for up to 1 hour before serving. Serves 4 to 6.

I found this recipe in my Williams Sonoma cookbook.  Check it out here - http://www.williams-sonoma.com/recipe/prosciutto-arancini.html?cm_src=RECIPESEARCH

 

Cake Mix Cookie Bars

These are addicting!!! 

Ingredients:

1 Box yellow cake mix
1 Small box instant vanilla pudding
1/4 Cup water
3/4 Cup vegetable oil
2 Eggs
1 Cup chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Combine cake mix, pudding, water, vegetable oil, eggs and chocolate chips.
3. Spray 10x13 baking dish with nonstick spray.
4. Bake for 25 minutes.

Here's a link to the original - http://parentpretty.com/cake-mix-cookie-bars-recipe/

The Best Cheeseburgers I've Tasted

I love summertime and summer grilling recipes.  These are the best cheeseburgers by far!

Ingredients:

2 lbs ground beef 85/15
1/2 cup of grated Monterrey jack cheese
1/4 cup BBQ sauce
season salt to taste
cracked black pepper
onion powder
hamburger buns of your choice
cheese slices (optional)

Directions:

1.  Combine the ground beef, grated cheese, BBQ sauce, and seasonings. 

2.  Shape patties that are about 1 inch thick.  Make a 1/2 inch indent into the center of the patty.

3.  Grill to your liking!!

Here's a link to the original recipe - http://www.littlemissmomma.com/2011/10/best-burger-ever-recipe-with-secret-sauce.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+blogspot/vlrRO+(Little+Miss+Momma)

Beef Stew

I love crock pot meals.  This one is simple and delicious!

Ingredients:

1 package of beef stew meat
1 package Hidden Valley Ranch Dressing mix
1 package brown gravy mix
1 package Italian dressing mix
1/2 cup very warm water

Directions:

1.  Place beef stew meat into crockpot.

2. Mix the ranch mix, brown gravy mix, and Italian dressing mix.  Pour over beef stew meat.

3.  Pour in 1/2 cup of warm water.

4.  At this point you can add some carrots, celery, or potatoes.  Whatever suits your tastes!!

5.  Cook on low for 6-7 hours.

6.  Serve with fresh Italian bread!

Check out the original recipe here - http://keeperworthyrecipes.blogspot.com/2009/10/3-packet-pot-roast.html

Chicken Pot Pie

This is comfort food at it's finest!  My husband and I absolutely love this pot pie and it's perfect for a cold winter night. 
 
Ingredients:
 

3 cups chopped rotisserie chicken 1 cup sliced carrots 1 1/2 cup frozen green beans 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons or more to taste of your favorite seasoning (I use Tastefully Simple's Seasoned Salt) 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts   Directions:   1.  Preheat oven to 400.    2.  In a saucepan, combine carrots, green beans, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.   3.  In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.   4.  Stir the chicken and the vegetables into the broth mixture.  Generously add your favorite seasoning.  Give a few taste tests to make sure it's seasoned properly.   5.  Roll out the first pie crust and press into the bottom of a pie plate.   6. Pour hot liquid mixture over pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.   7.  Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.   Here's the link to the original recipe - http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx

Buffalo Chicken Dip

I love buffalo chicken.  I always come across buffalo chicken dip recipes that call for blue cheese which I hate!  This one just uses good old ranch dressing!

Ingredients:

3 large cans of Hormel chicken breast
1 (8 oz) block of cream cheese (I use low fat Neufchatel cheese), cubed
1 (16 oz) bottle of ranch dressing (I use low fat)
1 medium sized bottle of Frank's Red Hot Buffalo sauce
2 cups of shredded cheddar cheese (I used reduced fat)

Directions:

1.  Melt cream cheese over low heat.

2.  Add the chicken breast.

3.  Mix in the shredded cheddar cheese until melted.

4.  Add in half of the ranch and half of the Frank's Buffalo sauce.

5.  Start taste testing!  Add more ranch/buffalo sauce until you reach your desired consistency and taste. 

Smooth & Creamy Mashed Potatoes

These potatoes are the perfect compliment to a holiday dinner.


Ingredients:

10 russet potatoes, peeled and cubed
1/3 cup milk
8 oz low fat cream cheese, softened and cubed
3/4 cup butter, softened
2 teaspoons onion powder
3 teaspoons salt
bacon and shredded cheddar for garnish

 

 

Directions:

 

1.  Boil potatoes in large pot of water until tender.


2.  Drain and return to pot.


3.  Add cubed cream cheese and one stick of butter.


4.  Using a hand mixer blend until combined.


5.  Add milk, 1/2 stick butter, onion powder, and salt and blend until creamy and smooth.


6.  Add more salt and/or onion powder to taste.


7.  Let cook over low heat for about 15 - 20 minutes, stirring occasionally.


8.  Garnish with crumbled bacon and shredded cheese.

Incredibly Easy Root Beer Pulled Pork

I couldn't believe how easy this was to prep.  My husband and I loved the flavor!!

Ingredients:

1 prepackaged Hatfield Original pork tenderloin
1 liter of root beer (I used A&W)
1 white onion, sliced into large pieces
12-18 oz BBQ sauce of your choice
Kaiser rolls

Directions:

1.  Spray crockpot with Pam.

2.  Place half of sliced onions on bottom of crock pot.

3.  Top with pork tenderloin.

4.  Pour root beer into crockpot until it just covers the top of the pork

5. Top with remaining onions.

6.  Cook on low for 6 hours.

7.  Remove pork from the crockpot and transfer to a casserole dish.  **Be careful as the pork will be very tender and may start to fall apart when you move it to the casserole dish.**

8.  Shred the pork in the casserole dish and add in some of the onion slices from the crock pot.

9.  Add the BBQ sauce to the shredded pork and mix well.

10.  Cover with foil and bake in the oven for 15 - 20 minutes at 350. 

11.  Serve on Kaiser rolls.


Here's the link to the original recipe - http://www.kissmyapron.com/2013/08/root-beer-pulled-pork-crock-pot-recipe.html

Zesty Pasta Salad

This pasta salad is perfect for a summer picnic.  It's refreshing and has a little bit of kick!

Ingredients:

1 (16 ounce) box rotini pasta, cooked to your liking according to box

8 ounces Zesty Italian dressing

1 (1/2 ounce) packet ranch dressing mix
1 large cucumber, peeled and chopped
3 1/2 ounces diced pepperoni (or you can use the mini pepperonis - no need to dice!)

2 1/4 ounces sliced olives, drained
4 ounces Monterey jack cheese, cubed
4 ounces cheddar cheese, cubed
1/2 cup shredded mozzarella cheese


Directions:

 

 

1. Cook the pasta, drain, and pour into large bowl.  Let cool. 


2.  Add chopped cucumber, dry ranch, pepperoni, and olives to the pasta.


3.  Stir well then add half of the bottle of dressing.


4.  Cover and refrigerate for at least two hours.


5.  Right before serving add the cheese cubes, shredded mozzarella, and remaining dressing and stir well.

Deliciously Easy Chicken Cordon Bleu

I LOVE Chicken Cordon Bleu.  It was one of my most requested meals while I was living at home.  It's surprisingly easy and a great weeknight dinner. 

Ingredients:

1 package of Perdue thin sliced chicken
1/4 lb of Virginia baked ham
1/4 lb of Swiss cheese
1 egg
1 tablespoon milk
1 1/2 cups seasoned Italian bread crumbs

Directions:

1. Preheat oven to 350.

2.  Line a baking sheet with foil and place a cookie cooling rack right on top of the baking sheet.  ***Trust me on this one - it'll make the chicken nice and crispy on all sides!***

3.  In a shallow bowl combine one tablespoon milk with a slightly beaten egg.

4.  One at a time, dip one side of the chicken into the milk/egg mixture and then into the breadcrumbs.

5.  Place chicken breadcrumb side down on the cooling rack. 

6.  Divide out the ham and cheese and lay across each piece of chicken.

7.  Carefully roll the chicken so that it is seam side down on the cooling rack to prevent it from unrolling. 

8.  Bake for 30 - 35 minutes. 

Queso Blanco Dip

This dip was another ethnic food night hit!  We found it on Pinterest (probably my all time favorite website for finding recipes & ideas!)  This is a restaurant quality queso that I will make again and again.  It makes quite a bit so if you are only cooking for a few people I would recommend cutting it in half. 

Ingredients:

1 lb white American cheese (I used Boar’s Head White American)

2 (4 ounce) cans diced green chilies, undrained

½ to 1 cup heavy cream, depending on thickness of dip you like

1 teaspoon cayenne pepper, or to taste

1/2 jalapeno, seeded and minced

3 tablespoons salsa
Frank's red hot sauce to taste

 

Directions:

 

Combine cheese, green chilies, heavy cream, cayenne pepper, jalapeno, salsa and Tabasco sauce in a medium saucepan over low heat. Stir until smooth. Adjust the seasonings to taste. Serve with tortilla chips.

 

Check out the original recipe here - http://sweetpeaskitchen.com/2011/10/queso-blanco-dip/

 

Cheesesteak Sub Dip

This is the best dip for parties!  Who doesn't love a cheesesteak sub??!

Ingredients:

1/4 cup chopped onion
1 tablespoon butter
8 oz Neufchatel cheese, cubed
1 cup milk (I use 1%)
14 oz can of mushrooms, drained and diced (optional)
1 (2 1/2 oz) package of dried smoked sliced beef, finely chopped (this is typically found near the pepperoni, hot dogs, etc)
1/4 cup Parmesan cheese
salt & pepper, to taste

Directions:

1.  Saute the onion in the butter.

2.  Add cream cheese and milk.

3.  Stir over low heat until cream cheese is melted.

4.  Stir in remaining ingredients and heat thoroughly. 

5.  Serve in a mini crock pot with cubed fresh Italian bread.

Cannoli Cream Fruit Topping

This recipe was discovered during an ethnic food night adventure to Italy.  Check out my other blog for more ethnic food night adventures - http://thetraveliciouskitchen.tumblr.com/  This cannoli cream was can be found in Giada's Everyday Italian cookbook.  WOW!!  It's absolutely perfect over fresh fruit. 

Ingredients:

1/3 cup whole milk ricotta cheese
1/3 cup heavy cream plus 2 tablespoons
3 tablespoons of powdered sugar
pinch of cinnamon
slivered almonds
fresh fruit of your choice


Directions:

1.  Stir together ricotta with 2 tablespoons of heavy cream.
2.  In a separate bowl use an electric mixer to beat 1/3 cup of heavy cream, 3 tablespoons of powdered sugar, and a pinch of ground cinnamon until semi-firm peaks form.  (This take awhile but it's well worth the time!)
3. Fold the ricotta/cream mixture into the whipped cream and refrigerate for 30 minutes.
4. Spoon the cannoli cream over fresh fruit and top with slivered almonds.

 

Cheesy Party Potatoes

My mom has been making these potatoes for as long as I can remember and everyone LOVES them!  It's not uncommon for these potatoes to disappear quickly from potlucks.  They are so easy and are the perfect side to take to your next picnic.

Ingredients:

1 (32 oz) bag of frozen Ore-Ida Southern Style diced hash brown potatoes
16 oz reduced fat shredded cheddar cheese
1 (10 3/4 oz) can cream of celery soup
8 oz reduced fat sour cream
1 cup melted butter, divided
1 1/2 cups lightly crushed Cornflakes


Directions:

1.  Preheat oven to 350.


2.  In large bowl combine 1 stick melted butter, soup, potatoes, sour cream, and cheddar cheese.


3.  Pour into ungreased 9 X 13 glass baking dish.


4.  Sprinkle with cornflakes and drizzle with 1 stick melted butter.


5.  Bake uncovered for 1 hour to 1 hour and 15 minutes until potatoes are soft and cornflakes are golden brown.

The Perfect Chocolate Chip Cookie

I feel like I have spent the last several years searching high and low for a chocolate chip cookie that was perfectly soft but not too gooey.  I went through several batches of so-so cookies before finally combining a few recipes to arrive at what I believe to be is the perfect chocolate chip cookie.  The search is now over and this is now my "go to" cookie recipe!

Ingredients:

3/4 cup white sugar
3/4 cup light brown sugar
1/4 cup dark brown sugar
1 cup MELTED butter (melted butter is a great way to avoid needing to use a mixer)
1/2 teaspoon vanilla
2 large eggs, slightly beaten
3 cups all purpose flour
1 1/2 teaspoons cornstarch
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups chocolate chips of your choice


Directions:

1.  Stir together the sugars and the melted butter.  Let mixture cool slightly.

2.  Add vanilla and eggs and mix well.

3.  Combine dry ingredients together in a separate bowl.  **Make sure to measure the flour correctly*** I had never realized that I was doing it wrong! Take a spoon and use it to fill the measuring cup - do NOT use the cup to scoop up the flour or pack the flour into the cup. 

 

4.  Add the sugar/butter/vanilla/egg mixture to the bowl with the dry ingredients and stir with a large spoon until completely mixed.
5.  Fold in the chocolate chips.

6.  Refrigerate the cookie dough for at least one hour.  **This step is crucial for the perfect cookie!**

7.  Preheat oven to 350.

8.  Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.

9.  Bake for 10 to 12 minutes.

I adapted this recipe from two cookie recipes.  Check out the original links here - http://www.food.com/recipe/worlds-best-chocolate-chip-cookies-26849
http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/

My Signature Spinach Artichoke Dip

This dip was a concoction that I developed after trying the  spinach dips at Applebees and Olive Garden.  I wanted to create my own dip that was a combination of both of these popular restaurant dips.  I nailed it!  It's perfectly creamy and full of flavor!

Ingredients:

1 (10 oz) box frozen chopped spinach

5-7 artichokes, drained and chopped (leave this out if you don't like them!)

8 ounces Neufchatel cheese, cubed

1/4 cup grated Parmesan cheese

1 (16 oz) jar of Classico Four Cheese Alfredo sauce

garlic & onion powder, to taste

salt & pepper, to taste

crackers, tortillas, or sliced baguette for dipping (I prefer the baguette)


Directions:

1. Cook spinach in microwave by following instructions on box.


2. While spinach is cooking begin chopping artichoke hearts.


3.  Add cream cheese and artichoke hearts to medium saucepan over med-low heat.


4.  When spinach is finished cooking remove from microwave and blot with paper towels to absorb excess moisture. (I usually go through about 10-15 paper towels before all the water is out).


5.  Add the spinach to the saucepan and stir occasionally until cream cheese is melted and all ingredients are combined.


6. Pour in Alfredo sauce and heat thoroughly over LOW heat, stirring frequently.


7. Add parmesan cheese and seasonings to taste, stirring well after each addition. This is the step that I start taste testing :).


8. Let simmer for 15 minutes, stirring frequently.


9.  Serve warm in crockpot stirring once in a while.

Four Cheese Spinach Manicotti

This manicotti recipe is the absolute perfect blend of spinach and yummy cheeses to create the creamiest filling E.V.E.R.  It's no secret that I LOVE cheese (or wine for that matter!)   Another Food.com recipe find by Kittencal.  She's amazing and I absolutely love her recipes.  Check out some of her recipes here http://share.food.com/community/Kittencalskitchen/style.esi?member_id=89831.  I always substitute lower fat options where possible so I've made a few changes to this recipe.

Ingredients:

3 tablespoons olive oil
1/4 cup onion, finely chopped (our grocery store sells containers of diced onion and it's PERFECT for this)
2 teaspoons fresh garlic (I'm not a garlic fan so I'll just add a pinch of garlic powder instead)
1 1/2 cups ricotta cheese (I use part skim ricotta)

1 1/2 cups shredded mozzarella cheese, divided (I use reduced fat shredded mozzarella)
4 ounces cream cheese, softened (I used Neufchatel cheese)
1/3 cup grated parmesan cheese (can use more)
1 teaspoon Italian seasoning
salt, to taste
1/2-1 teaspoon fresh ground black pepper
1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
10 manicotti, cooked and drained
4 -6 cups marinara sauce of your choice
1/4 cup parmesan cheese (or to taste)
reduced fat mozzarella cheese, for topping

 

Directions:

 

1. Set oven to 350 degrees F.

2.  Butter a 13 x 9-inch baking dish.

3.  In a skillet, saute onion in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).

4. In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozzarella cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.

5.  Season with white salt or seasoned salt and black pepper to taste.

6.  Stir in onion mixture and spinach; mix well to combine. (If you don't like spinach you can leave it out)

   7.  Spoon into cooked and cooled manicotti shells. (sometimes this works better if you just use your hands)

8.  Pour half of the pasta sauce into the prepared baking dish.

9.  Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).

10.  Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).

11.  Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.

12.  Cover and bake for 25 minutes.

13. Uncover and top with mozzarella cheese (any amount desired).

14. Bake 5 minutes longer, or until cheese is melted.

15. Let stand 10 minutes before serving.

 

16. Enjoy with a glass of red wine and a side salad.

Here's the link to the original recipe - http://www.food.com/recipe/kittencals-spinach-four-cheese-manicotti-vegetarian-72308

Chicken Tortilla Soup

This is by far the best soup that I have ever made.  It combines the elements of comfort food with a little touch of spice.  I found the recipe on Food.com and was pleasantly surprised by the number of outstanding reviews.  I have been making this soup for a few years and have made several adjustments to the original recipe.  This is perfect for the cold weather months.  It freezes well and tastes even better reheated!  Enjoy with some fresh Italian bread.

Ingredients:

1 cup carrot, diced

1 cup celery, diced

1 cup onion, diced
1/2 teaspoon garlic powder
1/8 teaspoon salt

1/4 teaspoon pepper
1 tablespoon olive oil

4 (15 ounce) cans chicken broth
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning

10 soft taco shells, cut into small strips or squares - must be CORN, not flour!

12 ounces cooked chicken meat, diced (rotisserie works GREAT for this!)

1 cup milk

8-10 Velveeta slices or more if you love cheese as much as I do :)
Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces for garnish

 

Directions:

1. Saute carrots, onions, celery, garlic, and salt & pepper in olive oil until tender.

2. Add chicken broth and bring to boil.

3. Add Rotel, taco seasoning, and chicken.

4. Cut soft taco shells into small squares or strips and add to broth mixture. (This seems very weird I know but the soft shells will eventually turn into noodles!)

5. Let boil for 20 minutes or until shells are thoroughly incorporated into soup stirring occasionally to keep from sticking.

6. Reduce heat and lay a few slices of Velveeta on top of the soup.  Stir the Velveeta into the soup once it looks like it starting to melt.  Continue this process until all the Velveeta has been mixed in.

 

7. Add milk and simmer for additional 10 minutes.

8. If thicker soup is desired, add a few more squares/strips of soft taco shells.

9. Garnish with shredded cheese and broken tortilla chips.

 

10.  ENJOY!!

 

 

Here's the link to the original recipe - http://www.food.com/recipe/chicken-tortilla-soup-ii-4627