Chicken Tortilla Soup

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Most girls are mean.

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I realize that’s a very general statement, but my years of research have proven it’s true. & if they’re not mean, they’re probably insane. If they’re both, umm… I have no suggestions here. Pray for them????

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I like to think I’m in the insane category. At least the crazy ones are quirky! We are flawed, yes, but we keep it interesting. (Do you see how I’ve found a way to make myself sound perfect despite my insanity?)

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I wasn’t always crazy. I was a mean girl in my youth. In 6th grade, I lined girls up & made them take a quiz I created to see if they could join my friend group. If they didn’t select Limited Too as their favorite clothing store, they were immediately disqualified. But I have EVOLVED.

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Cheers to my fellow crazy girls who aren’t afraid to let their cuckoo shine!

 

Time: 1 hour (prep + cooking) | Serves: 3-4

 

Ingredients:

  • 1 rotisserie chicken, shredded
  • 1 onion, diced
  • 1 zucchini, diced
  • 2 jalapenos, diced
  • 2 tbsp of garlic, minced
  • 1 can of fire roasted diced tomatoes
  • 4 cups of vegetable stock
  • 1 can of black beans, rinsed + drained
  • 1 can of corn, drained
  • 2 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of crushed red pepper
  • 6 corn tortillas, cut in small strips
  • 2 tbsp. of olive oil
  • Juice of 1/2 a lime
  • S+P, to taste
  • Avocado, for serving
  • Cilantro, for serving

How to:

  • Preheat an oven to 375 degrees
  • Heat a tbsp. of olive oil in a large pot over medium heat
  • Add onion + S+P, cook for 3 minutes
  • Add zucchini + S+P, cook another 3 minutes
  • Add jalapenos + S+P, cook another 2 minutes
  • Add garlic + chili powder + cumin + crushed red pepper + S+P, cook another minute
  • Add fire roasted tomatoes + stock, bring to a boil
  • Add beans + corn + S+P, cook for 3 minutes
  • Add shredded chicken, cook for another 5 minutes
  • Stir in lime juice
  • Meanwhile, cut tortillas into thin strips + arrange on an aluminum-foil lined baking sheet
  • Drizzle with olive oil + S+P + bake for 10 minutes
  • Serve hot with avocado + cilantro + tortilla strips, store the rest (tastes gooood the next day)
  • Use hands to scoop to mouth more quickly + effectively

Hawaiian Chicken Burgers

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Do y’all’s parents ever randomly text you baby names for your future, very unborn children? Oh – just me? Kewl.

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It’s taken me 24 years to get to a place where the thought of bringing a life into the universe doesn’t make me actually hurl. We are making some serious progress over here.

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My dad texts me yesterday to tell me that my future daughter’s name has come to him in a dream. He sees me sitting in a rocker holding the baby girl I will name Hondo. That is not a misspelling.

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I don’t even know if that’s a word, let alone a name. Imagine if the poor thing is chunky – the kids will most obviously compare her to a Honda. I really can’t afford any more therapy.

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& I think he’s confused about our ethnicity because he then suggested Guillermo for a son……..

 

Time: 1 hour (prep + cooking) | Serves: 8 burgers

Ingredients:

  • 2 pounds of ground chicken
  • 1 pineapple, sliced thin
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of cumin
  • 1 tbsp. of garlic, minced
  • 4 tbsp. of soy sauce
  • Pepperjack cheese slices
  • Hamburger buns, thin ones used here
  • S+P, to taste

How to:

  • Preheat a grill
  • In a bowl, combine chicken + chili powder + smoked paprika + cumin + garlic + S+P with your hands
  • Form into 8 patties & arrange on a baking sheet
  • Cover with the soy sauce
  • Refrigerate for 30 minutes
  • Arrange chicken on the grill + cook for 8 minutes
  • Flip + cook another 8 minutes
  • With 2 minutes left, top with pepperjack slices + let melt
  • Arrange pineapple on grill + cook for 2-3 minutes on each side
  • Put a burger + a slice of pineapple between a bun + serve hot
  • Eat leftovers cold in the middle of the night like I did

Chicken Parmesan Burgers

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I don’t know how it happened or where along the way I took a wrong turn, but somehow I ended up at the county fair this weekend.

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I wouldn’t consider myself a carnival type of gal. Ferris wheels give me extreme anxiety unless Ryan Gosling is hanging off of one. But this fair was surprisingly red neck & enjoyable!

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We went to partake in a beer & cider tasting. (Lure us with alcohol & we will blindly follow you anywhere.) But there were so many other activities to enjoy! I even participated in the petting zoo portion of the evening. Like, I touched a horse named Wasabi & met a llama named Chewie. Then I got a little jealous because I hate realizing that there are other people out there who are good at naming animals, too.

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And it took every measly ounce of strength I had to deny myself a funnel cake. I haven’t had one in exactly 2 years and 3 months. I know this because I remember the exact time & place of every funnel cake I’ve ever had. It’s an experience to me. But the last time we met, I vowed to never look at one again. Why? Heart disease & obesity, obviously. But I’d like one of these on my deathbed for anyone keeping score at home.

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Next year I’m not leaving until Garrett has won me a giant stuffed animal I have no use for.

 

Time: 45 minutes (prep + cooking) | Serves: 6 burgers

Ingredients:

  • 1 lb. of ground chicken
  • 1 onion, diced
  • 2 tbsp. of garlic, minced
  • 1/4 cup of parmesan cheese, shredded + more for serving
  • 1/4 cup of marinara sauce + more for serving
  • 1/4 cup of panko breadcrumbs
  • 1 tbsp. of oregano
  • 1 tsp. of crushed red pepper
  • 1 tsp. of italian seasoning
  • Ciabatta rolls, toasted
  • Basil, for serving
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic + cook another minute
  • Pour onion mix into a large bowl + let cool for a few minutes
  • Add ground chicken + parmesan + marinara + panko + oregano + crushed red pepper + italian seasoning + S+P, mix well
  • While a grill is heating up, form chicken into 6 patties
  • Grill on each side for 10 minutes
  • Add a patty to a toasted bun + top with marinara + parmesan + basil
  • Serve hot
  • It’s ok if you accidentally make soft groans while eating this

 

Idea came from this month’s Cooking Light, but I can’t find it online so take my word for it!