Recipes

So, I have started to try new things....as far as food goes. And I am really liking it. I can't take credit for any of the following recipes, but I can tell you, I am a picky eater (I guess I can't say I WONDER WHERE MY BOYS GET IT FROM) and I LOVE ALL these recipes. So here goes:

Spicy Albondigas Soup (This tastes like La Casita's if you ask me!)

Recipe from allrecipes.com

Ingredients-

Meatballs:

2 lbs. ground beef

1 egg

1/4 cup bread crumbs

1/2 cup uncooked white rice

2 teaspoons ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

Soup:

10 cups chicken broth

4 carrots, sliced

1/2 lg. onion, chopped

4 stalks celery, chopped

1 (10 oz) can diced tomatoes w/ green chile peppers

1 (8 oz) can tomato sauce

1 (7 oz) can diced green chiles, drained

1 bunch cilantro leaves, chopped

1/2 teaspoon garlic powder

1 teaspoon dried oregano

2 teaspoons ground cumin

4-5 Potatoes, diced (this is something I added to the recipe that I fond. It tastes better with potatoes!)

DIRECTIONS-

1. Combine all ingredients for meatballs in large bowl. Mix well.

2. Bring chicken broth to boil over medium heat in a large pot/kettle (I usually start this first, then mix the meatball stuff while it is heating up)

3. Form beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat per ball. Turn the heat down under the broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for about 20 minutes, until meatballs are cooked through.

***I usually make the meatballs, then I start preparing the rest of the ingredients. By the time I'm done peeling and chopping and opening cans and measuring stuff out, the meatballs are usually cooked.

4. Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for an hour to cook the veggies and blend the favors. ***I usually like to cook it for more like 2 hours to let the veggies get nice and soft, especially the potatoes.

This soup is SO good. I usually can't stand celery, or onions, but in this soup, they all just taste like the soup! I make a big batch like this and then I have it for the next few days, unless people find out and come take it all!

This next recipe is from Elder VW's Mom.....THANKS! WE LOVE IT!!

Poppy Seed Chicken

2 cups of cooked diced chicken (I just boil boneless, skinless chicken breasts, then dice)

mix equal parts of Cream of Chicken Soup to Sour Cream (I use a family size can & lg. Sour Cream)

3 sleeves of Ritz Crackers, crushed (easiest way is to crush in the sleeves, then open)

1 Tablespoon poppy seeds

1 cube of butter, melted

***Mix the crackers, poppy seeds, and butter together.

Layer in 9x13 pan: Chicken, the soup and sour cream mixture, top with cracker mix. Put in oven at 350 fr 30 minutes or until hot. Serve over white rice!

And Last, but certainly not least......

GERMAN PANCAKES (Elder Poulsen's Mom gave me this recipe!)

1 cube butter

Put in 9x13 pan and let melt in oven. (I usually put the butter in the pan and place in oven, turn on to pre-heat and while its heating up, it will melt the butter just perfectly!)

Preheat oven to 425.

In blender, blend the following while oven is heating (and butter is melting)

6 eggs

1 Cup Flour

1 Cup milk

1 teaspoon Salt

When oven is heated and butter is melted, take pan out. Pour in the ingredients from blender. Place bake in oven. Bake for 10 to 15 minutes. Pancakes will bubble up. you know its done when the batter pulls away from sides and butter is almost all gone off top (but not completely). Take out of oven and let sit for a few minutes. (It will start to fall a bit). Serve with whatever you like. Different members of our family like different stuff on it. Some of our favs are syrup (of course), Nutella *My personal favorite*, and strawberry jam (or preserves).

I hope you all enjoy. Leave me a comment letting me know if you try any of these and what you think. Otherwise, I won't bother posting any more recipes!