Family Recipes & Tips

This is the perfect cool-weather soup. We're having this tonight while watching the football games. This is very similar to the Tortilla Soup served at Max & Erma's.

                           Cheesy Tortilla Soup

Serves: 8

1 envelope fajita marinade mix
4 boneless skinless chicken breast, diced
2 tablespoons vegetable oil
1/4 cup butter
1/3 cup all-purpose flour
2 cans chicken broth
1/3 cup Rotel tomatoes w/ green chiles
1 cup Velveeta, cubed
1 1/2 cups shredded Monterey jack cheese, divided
1 1/2 cups half and half
Guacamole
1/2 cup shredded cheddar cheese
Tortilla chips

Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until juices run clear; set aside.

In a large saucepan, cook onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes until thickened and bubbly. Add tomatoes, Velveeta and 1 cup Monterey Jack cheese; cook and stir until cheese is melted. Stir in cream and chicken; heat through (do not boil). Spoon into bowls. Garnish with guacamole, cheddar cheese and remaining Monterey Jack cheese; add tortilla chips.

A few years ago, I found a wonderful recipe website called Steph's Country Kitchen Goodness. That site has since been closed, but I did save a lot of the recipes. I tell you, my family has liked every single recipe I have tried from that site. So with credit to Steph, this is her recipe.
                    
                  GRILLED SALMON WITH HONEY-LIME BUTTER

2 salmon fillets (1 lb each)
1/2 cup vegetable oil
1/2 cup lemon juice
2 green onions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
Honey-Lime Butter
1/4 cup butter, softened
1 tablespoon lime juice
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon lime zest
1/8 teaspoon crushed red pepper flakes

1. Palce salmon in a shallow dish. Combine remaining ingredients and mix well; pour over salmon. Cover and refrigerate for 30 minutes. Drain; discarding marinade.

2. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork.  Serve with Honey-Lime Butter.  Yield: 4 servings.
 
        HONEY-LIME BUTTER

Beat all ingredients in a small bowl until well blended.  Shape butter into a roll about 1-inch in diameter.  Wrap in plastic wrap and chill.  Cut into slices and serve with salmon.  Yield:  about 1/3 cup.

Source:
  "Steph's Country Kitchen Goodness"

This is an old family favorite from my husband's childhood. It is so easy and so yummy. Serve it with a green salad and garlic bread and the meal is complete.

Johnny Marzetti

2 cups macaroni
1 cup cheddar cheese, chunked
1jar spaghetti sauce
1 pound ground beef, browned and drained
                           
Cook macaroni according to package directions. Drain and rinse. Return to saucepan and add spaghetti sauce mixed with cooked ground beef. Heat through. Stir in chunks of cheddar cheese.

Optional: After adding spaghetti sauce, may stir in cheese and bake in 350 degree oven until heated through.

Chicken Caesar Salad

• 1 lb. cooked, cubed chicken 
• 1 head Romaine lettuce
• 3/4 cup shredded Parmesan cheese
• Croutons
• Caesar Salad Dressing

Reheat cooked chicken if desired by placing in the microwave for about 1 minute. Add more time if needed. Chop up lettuce into bite-size pieces and mix all ingredients. Serve.