Chicken tortilla soup

2 whole Boneless, Skinless Chicken Breasts
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
Olive Oil
1 Onion, diced
1/2 cup desired bell pepper, diced
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies (undrained)
32 ounces, chicken broth
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, rinsed and drained
3 Tablespoons Cornmeal
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches, toasted to cripsy.

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, bell pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water, to form a paste. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed.
Turn off heat and allow to sit for 15 to 20 minutes before serving.

Ladle into bowls, then top with sour cream, diced onion, diced avocado, grated cheese and toasted tortillas.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31

Southwestern Chicken Salad

2 boneless, skinless chicken breasts, seasoned with salt and pepper, cooked and sliced into bite size pieces
1 (large) head lettuce, chopped into salad form
1 can whole corn, drained
2 cans black beans, drained and rinsed
1 red onion, chopped
1/4 cup shredded colby jack cheese
1/4 cup shredded  cheddar cheese
Ranch Dressing
BBQ sauce
Corn Chips

Mix together first 7 ingredients. Top individual salads with ranch, bbq sauce and Fritos.  Enjoy!!!

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31

Stuffed Flank Steak

2-lbs flank steak
1 pkg chopped spinach, thawed & drained
1/2 cup crumbled feta cheese
1 jar (7 oz) roasted red peppers, drained & chopped
2 TBS dry bread crumbs
1 egg yolk
3/4 tsp garlic salt
3/4 tsp black pepper
1 TBS olive oil

Heat oven to 425. Cut steak thickness in half (long ways-you want two thin pieces-you want a top and bottom).
Mix together spinach, cheese, peppers, bread crumbs, yolk, and 1/4 tsp each of the garlic salt and pepper.
Season each steak piece with 1/4 tsp each of garlic salt and pepper.
On greased baking sheet, place on steak. Cover with spinach mixture. Top with other steak, rub with oil and season with remaining garlic salt and pepper.
Bake for 30 minutes, or until desired done-ness is reached. Let sit for 15 minutes before cutting.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31 

Caramelized-Onion Chicken Sandwich

This is a simple sandwich that packs a lot of flavor! It's easy and quick to put together and doesn't require a ton of ingredients.

1 TBS olive oil
1 large white onion, thinly sliced
1 tsp sugar
2 boneless, skinless chicken breasts, halved and pounded to 1-inch thickness
4 sliced Swiss cheese (Cheddar would be good too)
4 hamburger buns
Small lettuce leaves or baby spinach

Heat oil over medium heat, saute the onions and sugar, cook for about 25 minutes, stirring frequently, until onions are brown and caramelized.
While onions are sauteing, bake chicken in 350* oven until chicken is done. Top chicken with a slice of cheese, place in oven just long enough to melt cheese.
Now simply assemble the sandwich, bun, lettuce, chicken, onions and top bun.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31 

One pot cheesy pasta with Andouille sausage

This simple dish, is quick and packs a lot of flavor. It's so easy to make and the best part it, it's a one pot meal!

1 TBS olive oil
2 cloves minced garlic
1 onion, diced
1 (12oz) package smoked andoullie sausage, thinly sliced
2 cups chicken broth
1 (14 oz) can diced tomatoes (not drained)
1/2 cup milk
8 oz pasta (I used penne)
Salt and Pepper
1 1/2 cups shredded pepper jack cheese

Heat oil in a large skillet. Add the garlic, onion and sausage. Cook, stirring frequently until the sausage is lightly browned. Stir in the chicken broth, tomatoes, milk and pasta, then season with salt and pepper (to taste). Bring to boil, cover, and reduce heat and simmer until the pasta is done (10-15 minutes).
Remove from heat and top with cheese, cover again and let cheese melt. Enjoy!

With hungry thoughts from the kitchen;

Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31 

Gabrielle's Corn Dish

Because I made this recipe, my mom started calling it "Gabrielle's Corn Dish". This really is a great corn dish. We no longer measure our ingredients and just eye it, but here's the base recipe, you can add more or less depending on your taste.

1 can sweet corn (can use frozen, but we normally have cans on hand)

1/2 tbs butter

1 tbs Parmesan cheese

salt and pepper to taste

1/2 to 1 tsp garlic powder

 

Warm up corn and butter, mix int remaining ingredients. Enjoy.

With hungry thoughts from the kitchen;

Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31 

Pierogi Lasagna

12 lasagna noodles, cooked according to directions

1/3 cup vegetable oil

1/2 tsp salt

5 onions, finely chopped

1/2 tsp pepper

1-1/2 cups shredded cheddar cheese

6 cups warm mashed potatoes

Preheat oven to 350. Coat a 9X13 pan with cooking spray. Heat oil, add salt and onions. Saute until tender. Mix onion into the potatoes, along with the pepper and cheese. Mix well!

Place three noodles on the bottom of a baking dish. Spread 1/3 of potato mixture over top. Repeat layers until you have 4 layers of noodles and 3 layers of potatoes (with a noodle layer on the top). Cover with aluminum foil and bake 20-30 minutes, or until heated through.

If desired top with soy sauce (my family loves it on our pierogis). Serve with a side of sauted vegetables.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31