Dee's Tortilla Soup

1 Tbs oil
1 c. (or one small) onion, chopped
2 cloves garlic, chopped
8 c. chicken broth
1/2 c. (or one small can) diced ortega chilies
1/2 tsp salt
1 3/4 c. (or one can) diced tomatoes, drained
1/2 c. fresh lime juice
2 c. cooked shredded chicken (I love Costco again!)
1 big can hominy
opt: tortilla chips, cilantro, cheese, avocado, sour cream, corn

Heat oil in a large pot over medium heat. Add onions and garlic. cook 3-4 minutes until onion is tender. Add broth, tomatoes, chilies, lime, salt. Bring to a boil. Add chicken and hominy. Reduce heat to low and cook uncovered 8-10 minutes. Add toppings as desired. Serves 8

Cilantro Lime Rice

I like this recipe even better than the Cafe Rio one. Not quite as gooey.

4 Tbsp oil
2 cups white rice
amount of water the package calls for
2 Tbsp chicken bullion
1 cup chopped cilantro
The juice of 3 medium limes

Heat the oil in a pan. Add the rice and brown until it looks golden. Add water and chicken bullion. Cover and simmer until the water is about 90% dissolved. Stir in the lime juice and add cilantro. Simmer until all the rice is fully cooked and the water is absorbed.

Rice cooker option: after browning in the pan, put rice, water and bullion in the rice cooker. Cook as normal. When done, add lime juice and cilantro and cook for about five minutes more.

Lime Cilantro Chicken Tacos

1/4 cup fresh lime juice
1 tsp grated lime rind
1 tsp soy sauce
2 Tbs chopped fresh cilantro
1 tsp ground cumin
2 1/2 cups roughly shredded rotisserie chicken (Costco is my favorite)

Whisk together lime juice and rind, soy sauce, cilantro and cumin in a large bowl. Add shredded chicken. Put in your favorite tortillas with your favorite toppings (cheese, sour cream, grilled peppers, cilantro). Drool.

Sugar Cookies

I am horrible at making cookies. It is passed down from my mom, she admits it. We never made holiday shaped cookies growing up. I didn't even like them. But now that I have kids, I figured they should have the chance to decorate cookies like all other kids. Then came the search for the fool-proof recipe that even I couldn't screw up. So here it is--and even I can't eat enough of them!

Lark Lungren's Sugar Cookies
2. c sugar
1 1/2 c. shortening
4 eggs
1 T. vinegar
1 tsp vanilla
5 c. flour
1/2 tsp. salt
1 T. baking soda

Cream together sugar and shortening. Add vanilla, eggs and vinegar. Mix well. Add flour, baking soda and salt. Roll thick (about 1/2") and cut with cookie cutters. Bake at 375 degrees for 8-10 minutes. Do not let them brown. Remove from pan quickly and cool.

Magnolia Bakery Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Roasted Brussell Sprouts from The Barefoot Contessa (foodnetwork.com)

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Sprinkle with garlic salt, parmesan cheese or balsamic vinegar to amp up the flavor.

Crock Pot Ham

1 8-lb bone in picnic ham (smoked, not honey glazed)
4 cups brown sugar

Discard glaze/ seasoning packet. Scatter 3 cups brown sugar on the bottom of the crock pot. Rub one cup brown sugar on the ham. Turn crock pot on low for 8 hours. Serve.

Hawaiian Chicken with Pineapple Salsa

Recipe from Cooking Light Super Fresh & Simple Meals

1/4 C Pineapple Juice

2 T Ketchup

2 T lower sodium soy sauce

1 1/2 tsp Minced, peeled ginger

2 cloves garlic, minced

4 (6 oz) boneless, skinless chicken breast halves

3/4 tsp salt

1/4 tsp black pepper

2 C hot cooked long-grain white rice

1/4 C fresh cilantro

SALSA:

1 red bell pepper; halved lengthwise.

sliced pineapple

1/2 red onion, chopped

Directions:

1. Combine 1st 5 ingredients. Reserve 1/4 C marinade. Place remaining marinade in a zip lock plastic bag. Add chicken to bag. Seal. Chill for 4 hours.

2. Heat a grill pan over med-high heat. Coat pan with cooking spray. Remove chicken from bag. Discard marinade in bag. Sprinkle chicken with 1/2 tsp salt and pepper. Add chicken to pan. Baste with 2T reserved marinade. Cook 6 minutes. Turn chicken over. Baste with 2T reserved marinade. Cook 6 mins (*or until done; until temp reaches 160 degrees).

3. Add pineapple slices & bell pepper halves to grill pan. Cook until browned. Dice. Add chopped red onion.

4. Combine rice, 1/4 tsp salt and cilantro.

5. Serve!

Yields 4-6 servings