Tags
Chicken Tortilla Soup, chipotle peppers in adobo sauce, corn tortilla chips, crock pot, dinner, Miss Craft It, skinless chicken thighs, soup
01 Friday Jun 2012
Posted Recipes
inTags
Chicken Tortilla Soup, chipotle peppers in adobo sauce, corn tortilla chips, crock pot, dinner, Miss Craft It, skinless chicken thighs, soup
01 Tuesday May 2012
01 Thursday Mar 2012
Tags
baking, chocolate chip cookies, classic cookies, peanut butter chocolate, peanut butter chocolate chip cookies
26 Saturday Nov 2011
Posted Recipes
inRoasted Vegetable Soup with a Basil Cream 2 Zucchinis 3 carrots and parsnips each 3 large tomatoes 1 large red onion 1 red and green pepper 1 entire head of garlic 2 tbsp of olive oil 4 cups chicken stock 1 tbsp lemon juice salt and pepper to taste 1 tbsp chopped basil 1/2 cup of light sour cream 1. Cut up all the vegetables in large pieces, toss in olive oil, salt/pepper and arrange in a large baking sheet. Cut the tip off the garlic, put in aluminum fold, add a bit of olive oil and wrap close. Place garlic in the center of the pan. 2. Roast @ 425 for about 45 mins to an hour. Tossing everything half way though. 3. Mix chopped basil and sour cream. Set aside. 4. Once vegis are tender and have cooled a bit, puree in food processor or blender. 5. Pour everything in saucepan, add chicken broth and bring to simmer for 15 mins. 6. Add lemon juice. 7. Serve and top off with a dollop of basil cream.