Tortilla Soup

This hearty southwestern soup makes a great meal for your family

Tortilla Soup
  1. 2 Tbsp. oil 30 mL
  2. 3 corn tortillas, cut into 1″ pieces 3
  3. 1/2 cup finely chopped onion 125 mL
  4. 3 garlic cloves, minced 3
  5. 1 Jalapeno pepper, seeded & minced 1
  6. 2 Anaheim chilies, roasted, peeled, seeded & finely chopped 2
  7. 8 Roma tomatoes, seeded & diced 8
  8. 2 Tbsp. tomato paste 30 mL
  9. 2 tsp. cumin 10 mL
  10. 1/4 tsp. cayenne pepper 1 mL
  11. 5 cups chicken stock 1.2 L
  12. 1 cup picante sauce (medium) 500 mL
  13. 2 whole cooked chicken breasts, shredded 2
  14. 1 ripe avocado, pitted, peeled & diced
  1. 1/2 cup grated Monterey Jack cheese 125 mL
  2. 1/3 cup chopped fresh cilantro (optional) 75 mL
  3. 2 corn tortillas 2
To make soup
  1. Heat the oil in a large pot. Add the tortillas, reduce heat and cook until they are golden brown and slightly crisp. Add the onion And cook 3 minutes longer; add garlic and jalapeno pepper and cook another 2 minutes. Add the Anaheim chilies, tomatoes and tomato paste; Cook for 10 minutes. Stir in the cumin and cayenne. Slowly whisk in the chicken stock and picante sauce. Simmer the soup for about 20 minutes, or until slightly reduced. Add the shredded chicken and avocado and heat until warmed through.
To make garnish
  1. Preheat oven to 350 F (180oC). Cut tortillas into strips. Place the strips on a baking sheet and cook for 10 – 15 minutes, or until crisp.
  1. To serve, ladle soup into 6 bowls and garnish with the grated cheese, cilantro and baked tortilla strips. Serves 6.
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Chicken in Wine

One of our all-time favourites!

Chicken in Wine
  1. 3 lb. cut-up chicken pieces
  2. 1/2 cup seasoned flour
  3. 6 Tbsp. oil
  4. 2 cups sliced fresh mushrooms
  5. 1 Tbsp. butter
  6. 1 – 10 oz. can mushroom soup
  7. 1/2 cup chicken broth
  8. 1/2 cup orange juice
  9. 1/2 cup dry white wine (or vermouth)
  10. 1 Tbsp. brown sugar
  11. 1/2 tsp. salt
  12. 4 carrots, sliced
  1. Wash and pat dry chicken pieces. Put flour in plastic bag and shake chicken in it. In frying pan, heat oil and brown chicken. Remove chicken to large casserole. Cook mushrooms in butter and add to casserole. Combine remining ingredients; pour over chicken and mushrooms and bake at 350 F. for 1 hour. Serve over rice with a fresh green salad.
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Chicken Artichoke and Wild Rice Casserole

We love serving this with the Avocado and Grapefruit Salad from, “Year of the Best” but any salad will work

Chicken Artichoke and Wild Rice Casserole Serve with Avocado and Grapefruit Salad
  1. 3 cups water
  2. 1 cup wild rice
  3. 1/2 tsp. salt
  4. 1 Tbsp. butter
  5. 1 cup chopped onion
  6. 1 cup thinly sliced celery
  7. 1 cup shredded carrot
  8. 1 3/4 cups chicken stock
  9. 2 cups light cream
  10. 1/4 cup flour
  11. 3/4 tsp. salt
  12. 2 Tbsp. sherry
  13. freshly ground pepper
  14. 3 cups cooked, cubed chicken
  15. 14 oz. can artichokes, drained and chopped
  16. 1/3 cup toasted sliced almonds
  1. In medium-sized saucepan, bring water to a boil. Stir in rice and salt. Cover and simmer 45-55 minutes or until rice is tender but still chewy. Drain rice in colander.
  2. Melt butter in large frying pan over medium heat. Add onion, celery and carrot. Cook 10 minutes, stirring occasionally, until softened.
  3. Add stock to veggies in frying pan and bring to a boil.
  4. In bowl, whisk cream and flour until smooth. Gradually whisk into boiling broth. Add salt, sherry and pepper. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Add rice to sauce.
  5. Add chicken and artichokes to sauce and mix well. Pour mixture into shallow 2 1/2 – 3 qt. baking dish. Cover and bake at 350 F. for 35-40 minutes, or until hot and bubbly.
  6. Sprinkle with almonds.
  7. Book Reference – The Rest of the Best – Vol. 2 (Page: 206), A Year of The Best (Page: 117)
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Honey Baked Chicken and Sweet Potatoes


Honey Baked Chicken and Sweet Potatoes
  1. Honey Baked Chicken and Sweet Potatoes
French Dressing
  1. 1/3 cup vegetable oil
  2. 2 Tbsp.white wine vinegar
  3. 1/2 tsp. paprika
  4. 1/4 tsp. dry mustard
  5. 1/4 tsp. dried tarragon
  6. 1 garlic clove, minced
  7. 1/3 cup liquid honey
  8. salt and pepper to taste
  9. 8 boneless, skinless chicken breast halves
  10. salt and pepper to taste
  11. 2 sweet potatoes, peeled and cut into bite-sized pieces
  1. To make dressing: mix oil, vinegar, paprika, dry mustard, tarragon, garlic, honey, salt and pepper together.
  2. Preheat oven to 350 F.
  3. Sprinkle chicken with salt and pepper and place in deep casserole (you don’t have to brown it). Pour dressing over chicken; cover and bake for 30 minutes.
  4. Boil potatoes just until fork tender. Drain. After chicken has cooked for 30 minutes, add sweet potatoes to casserole, stir to coat, cover and cook another 20 minutes.
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Chicken Breasts Stuffed With Asparagus

Celebrate the rites of spring

Chicken Breasts Stuffed With Asparagus
  1. 4 Whole chicken breasts, halved, boned and pounded
  2. 24 medium asparagus spears, lightly blanched
  3. 1/4 cup butter, melted
  4. 1/4 cup Dijon mustard
  5. 2 garlic cloves, finely chopped
  6. 1/4 cup white wine
  7. 1 1/2 cups bread crumbs
  8. 1 Tbsp. grated Parmesan cheese
  9. 2 Tbsp. finely chopped parsley
  10. Book Reference – The Best of the Best – Vol. 1 (Page: 212), Aces (Page: 120
  1. Prepare chicken and asparagus. Combine butter, mustard, garlic and wine. Dip chicken breasts in this mixture to coat. Place 3 asparagus spears on each breast and roll securing with a toothpick. Mix bread crumbs, Parmesan and parsley together and roll breasts in this mixture. Bake 30 minutes at 350 F. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
  1. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
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Family Favourite Meatloaf

We are amazed at how often we are asked for good old meat loaf so here’s our favourite

Family Favorite Meatloaf
  1. 1 lb. ground beef (500 g)
  2. 1/2 medium onion, chopped
  3. 1/2 cup milk (125 mL)
  4. 1 egg, beaten
  5. 8 crushed soda crackers
  6. salt & pepper to taste
  1. 1/4 cup ketchup (60 mL)
  2. 1/4 cup water (60 mL)
  3. 1 tsp. dry mustard (5 mL)
  4. 1/2 cup brown sugar (125 mL)
  1. Combine ground beef, onion, milk, egg, crackers, salt and pepper and mix well. Place in a large loaf pan and make a groove down the center of loaf. In a bowl combine ketchup, water, mustard and brown sugar. Pour over meat and bake at 350 F (180 C) for 1 hour; drain. Serve with baked potatoes and a green vegetable. Serves 4-6.
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