our weekend adventures

friday

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my girl dropped her album and i am so pumped. she literally…literally, has the voice of an angel. gosh this album is fantastic, it’s on repeat and will be for the rest of my life.

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so fall is over and winter is in full effect. just an fyi.

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we haven’t had a family dinner night with just the three of us since before the wedding so of course we chose our favorite mexican restaurant! yum!

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cale hates when i mess with the thermostat in the car. yes it really needed to be at 90°, it was that cold!

saturday

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oh yes, it’s the best time of the year and ain’t nobody stopping my christmas spirit.

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these two ♥ ♥ ♥ ♥

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i give myself a little credit that i didn’t go out and search for this glorious magazine. ugh, of course not…ha nope i have a subscription so it was delivered to my front door. ha!

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we attended our second friendsgiving with our lovely neighbors! we always love getting together with everyone, especially when we can send all the kids upstairs and just have good old fashioned adult time. thank you jessica & david for hosting such a wonderful dinner!

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the andersons // friendsgiving //2015 }

sunday

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i rolled out of bed, made some breakfast and went on my usual sunday errands. i didn’t realize that i looked like a bum bum until i walked by a full length mirror. yikes! sorry if you saw me it was just one of those days.

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now that the cold weather is here to stay {they are calling for chance of snow this week {!!!!!} } i decided to make all of my favorite soups! this is my {chicken & green chile soup} i posted this recipe a couple months back.
it is seriously my favorite soup!

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so we may or may not have put up our christmas tree already… okay we did! but we have a valid excuse, we usually put up our tree thanksgiving night but this year jazmyne is going to texas to stay with her grandparents on thanksgiving morning. so we won’t have time to put it up and we definitely do not have any free time to do it this week, so we had no choice! don’t be a scrooge!! get in the christmas spirit!!

what did you guys do this weekend??
who else put up their tree??

always,
jess

homemade chicken noodle soup

happy thursday, everyone!
i wasn’t going to post this until tomorrow but i thought that since i’m sick in bed today, it was more appropriate to post it now.

i made this monday night because cale was sick. i’m convinced that he gave it to me but in reality it’s probably our pesky allergies. any who, he was congested, stuffed up and his throat was killing him. when i called him at lunch he asked if i could make my chicken noodle soup, how can i say no to that sicky {but kinda hot} voice?

this is seriously the easiest recipe to make. so easy i only have two pictures to go with it.

what you’ll need:
1 tbsp unsalted butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup chopped carrots
1-2 cloves of minced garlic
7 cups of chicken broth {4 cans}
1 3/4 cups of vegetable broth {1 can}
1/2 pound of cubed chicken breast
1/2 tsp oregano
1/2 tsp basil
egg noodles

IMG_5691 {step 1} chop your carrots, celery, onions and throw them in a pot along with the butter and sauté until soft {about 5 minutes}. meanwhile, mince your garlic & start your egg noodles, follow the cooking directions on the packaging.

{step 2} cube your chicken breast, i didn’t take a picture of this because i have decided raw meat looks nasty, haha.

{step 3} add your garlic in with the veggies after your vegetables are soft, stir for about a minute. then add your broth, chicken and spices.

{step 4} bring to a boil then lower the heat, cover and simmer for 30 minutes.

** i don’t like to add my noodles in until it is served in bowls. i feel like if i add them before it is served, the broth can get really starchy. so i keep them separate but that’s totally a personal preference. 

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{step 5} add as many noodles as you want and spoon some nice, hearty soup in and voila! you have yourself a sickness curing, big bowl of yummy goodness!

this is the best stuff to freeze and save for later. if you do freeze it, obviously, add the noodles in. it will freeze the starch right in!

let me know if you try it out and send me some pictures!

always,
-jess

original recipe {here} just a bit tweaked 

creamy chicken tortilla soup

it’s friday and that means it’s food friday with chef jess!
so welcome back & i hope you enjoy this one!

a little back story on this recipe: i actually learned this recipe from jazmyne’s father’s mom. i lived with them while i was pregnant with jazmina and up until she was 1. so i give all the credit to mrs. annie. thank you for sharing such a great soup!

okay, on to the nom noms!
oh, wait let me just say that this is not a health conscious soup…but it’s definitely a hearty one!

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what you’ll need:
2 skinless boneless chicken breast
1 can ranch style beans
1 can chicken broth {i use low sodium}
1 can cream of chicken
1-2 cans of rotel {depending on how spicy you want it}
corn tortillas
mexican blend cheese {i use low fat}
avocados {optional}

{first} start boiling or baking your chicken breasts. this usually takes the most time for this recipe so i like to start it before anything else.

IMG_3018 {second} in a large pot mix together the undrained ranch style beans, chicken broth, cream of chicken, & rotel. bring to a boil then let this simmer on medium/high until the chicken is done boiling/baking.

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{third} i forgot to take a picture of my shredded chicken so here’s a picture from one of my last recipes {gasp…cheater}. say hi to lulu. while the soup is simmering you’ll need to shred your chicken once it is done cooking. it’ll cook a bit more when you throw it in the soup so it doesn’t have to be fully cooked. add the shredded chicken to the soup!!

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{fourth} once you’ve added the chicken in, it’s time to finish this bad boy up! you’ll then want to cut up some corn tortillas {or rip them depending on how much effort you want to put in it} add some cheese on top and let it simmer for 10-15 minutes on low/medium.

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spoon some big ‘ol heaps into a bowl, add some more cheese & avocados if you want! and enjoy some hot soup on a chilly night!

sorry i’ve been on a soup kick lately, but with this cold weather, i feel it’s only necessary!
i hope you enjoyed this food friday!
have a great weekend!

always,
-chef jess

chicken and green chile soup

welcome to my kitchen! i told y’all that this would be an everything blog and i wasn’t kidding.

so lets talk about this recipe.
before i started working for the county {in texas] i worked for chili’s and we had this bomb soup called…wait for it… chicken and green chile soup. shocker. i seriously could not get enough of it! if it was slow my mangers knew they could find me by the to-go area slurping down a bowl.

so i was determined to recreate it! i’ve searched & searched the internet for recipes and there aren’t very many. i tried all of them but eventually just started putting what i thought would make it taste better.
and here we are!

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lulu says hi
what you’ll need  
1 bunch of cilantro
1 medium onion
2 garlic cloves
1-2 avocados
1 4 oz can of diced green chiles
1 can of rotel
2 cartons of chicken broth {i use low sodium because 1 grain of salt makes me swell insanely}
2 skinless chicken breasts
not pictured because i like to get ahead of myself and not think of everything [sorry]
1/2 tsp cumin {this is really discretionary, i don’t like a lot of cumin in mine}
2 tbsp olive oil
1 lime
1 cup of uncooked rice {but you’re going to cook it}

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i used a dutch oven just because it can hold a bit more than my biggest pot. you can absolutely use a big pot if that’s all you have.

1] you can either boil or bake your chicken {in a separate pot} you’ll want to get that started before you start doing all the choppin’.

2] dice up your onion and mince your garlic cloves. {does anyone else loathe cutting onions? get me a freakin gas mask!} then mix the olive oil and onions {only} in the dutch oven/pot. sauté the onions until they are clear-ish. add the garlic and sauté for an additional minute. {garlic browns very easily and very fast}

3] add the broth, chopped cilantro, rotel & green chiles and bring to a boil. then bring the heat to low/medium

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it should look like this {yummmmm} 

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4] meanwhile cook your rice. i have a handy-dandy rice cooker but you can just follow the directions on whatever rice you choose. {long-grain, basmati, etc}

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be sure you have some quality tv on while cooking. i am a friends fanatic so if i’m home before 6 you can bet your butt this is on!

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5] whenever your chicken is done, shred it. {no i did not use my pork n’ pull because someone [cale] broke my mixer <mad face>} so i had to go old school and use two forks. yuck! when you’re done with the lamest task you can ever do in the kitchen, add it to the broth {that should be simmering}

let that simmer with the lid on for 45 minutes to an hour. your rice should be ready by this time.

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scoop some rice into a big ol’ bowl, add a few scoops of the soup, add some avocado {in my case a lot of avocado} and some squeezes of lime.

enjoy!!

hope you guys try this out on a cold night, it’s seriously delicious and crazy easy!

always,
-chef jess