Chicken Tortilla Soup (allrecipes)
- 2 skinless, boneless chicken breasts
- 1/2 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2 (14.5 ounce) cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 cup chunky salsa
- 8 ounces corn tortilla chips
- 1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
- In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterrey Jack cheese and a little sour cream.
Kelly's Sirloin Burgers (my own recipe)
1/2 lb. ground sirloin
1/2 lb. ground beef
Kosher salt, pepper, and granulated garlic to taste
1 Tablespoon A1
1Tablespoon Famous Dave's sweet and zesty BBQ sauce
Mix in bowl and form burgers. Heat grill. I use a charcoal grill and put the coals on one side. On a gas grill it would be like having half the grill set to high and the other half set to low. I put the burgers on the hot side for a couple minutes making sure not to burn. Then flip burgers over onto the low side of BBQ and put down lid. After a minute or two Put a dollop of BBQ sauce on each burger topped with a mild green chili. Put down lid for another couple minutes. Cover the chilies with Jack cheese and put down lid again. When burgers are cooked and cheese is bubbly remove. I serve on a bun with only BBQ sauce. These are our favorite burgers. Charlie doesn't like the chilies so he has his with avocado, tomato and lettuce. If you make the burger really thick just be aware that the different meats cook at different temperatures so mix really well and make sure it is cooked all the way through. Medium to thin burgers don't really have a problem.



















Christmas morning for our family.











