Creamy Garlic Spinach Soup

A delicious recipe recently shared with me. We all love it at our house.

1 large bunch of spinach
4 cups chicken broth
2 large carrots, grated
1 large onion, chopped
8 cloves fresh garlic, minced
1/2 cup butter
1/4 cup flour
1/2 cup light cream
1/2 cup whipping cream

Chop spinach coarsely, combine with chicken broth and carrots in 2-3 quart pot. Cook 5-10 minutes until carrots are tender and spinach wilted. Remove from heat. Meanwhile, saute' onion and garlic very gently over low to medium in butter. Onions should be very tender and translucent, but garlic should not be browned. Add flour and cook stirring constantly 5-10 minutes. Combine spinach broth and onion/garlic mixtures in food processor and blend in small batches. Return to pot. Add creams and salt and pepper to taste. Heat until hot, but not boiling. Garnish with croutons.

Baked Chicken Taquitos



Baked Chicken Taquitos

3 oz Cream Cheese 1/4 Cup Green or Red Salsa
1 Tablespoon lime Juice
1 teaspoon chili powder
1/4 teaspoon Garlic Salt
2 Tablespoon sliced green onion
2 Cups Shredded chicken
1 Cup grated cheese
flour tortillas

Soften cream cheese.  Stir in Salsa, lime juice, and spices until well mixed then add green onions.  Stir in shredded chicken and cheese.  Preheat oven to 425.  Line cookie sheet with tin foil, spray with cooking oil.  Spoon 2-3 Tbsp of mixture in a row across bottom third of tortilla, keeping 1/2 in away from edge.  Place seam side down on cookie sheet so they are not touching.  Lightly spray with cooking spray and sprinkle with salt.  Bake 15-20 minutes or until crisp and edges start to turn golden brown. 

I served them with Spanish rice and guacamole and sour cream to dip them in. My family loved these and they were super easy to make.

Tex-Mex Bean Salad

1/3 Cup Salsa
3 Tbsp sour cream
1Tbsp apple cider vinegar
3 Cups canned black beans, drained and rinsed
1 Cup grape tomatoes, halved
3/4 Cup canned yellow corn
1/2 Cup diced avocado
1/2 cup scallions
6 cups lettuce
2 oz cheese, cubed or shredded.

In large bowl, stir together salsa, sour cream and vinegar.  Add beans, tomatoes, corn, avocado, scallions.  Toss to coat.

Place 1 1/2 cups lettuce on 4 plates;  top with 1 1/2 cups of bean mixture.  Sprinkle each serving with 2 Tablespoons of cheese, add a few tortilla chips and enjoy. 

Serves 4