Homemade Salsa

• 4 large ripe tomates
  
• 1/2 white onion (finely chopped)
  
• 1/4 cup coarsely chopped cilantro
• 2 green onions thinly sliced
• 2 chipolte peppers in adobe sauce
• 1 red jalapeno seeded & finely chopped
• 1 garlic clove
• juice of 1 lime
• 1 tsp red wine vinegar
• 2 tbsp olive oil
• salt and pepper

1. Roast the tomatoes in the oven at 450 for 10 minutes
2. Remove seeds and skin from tomatoes.
3. Add Tomatoes, onion, cilantro, green onion, chipotle chilies, lime juice, vinegar, olive oil, and garlic to a food processor and pulse a few time ( you can pulse more if you like a less chunky salsa)


So this recipe was found by my roommate on AOL food (I can't find the link to link it). It's what we did since the original recipe called for a handheld blow torch (?) and some other kitchen goodies we don't have. It turned out wonderfully.

Chicken Tortilla Soup

Mmm, another application of the wonderful Shredded Chicken Recipe I posted a few posts back. Leftovers are wonderful for me because I can spend sunday cooking and procrastinating on my homework and make lotsa food for me to eat throughout the week, but something different all the time!

Chicken Tortilla Soup:
Ingredients:

• 10 oz Master Recipe Shredded Chicken
• 1 can canned tomatoes with green chili peppers
• 28 oz chicken broth
• 1 package frozen peppers
• 1 can corn (or frozen I suppose, we used canned)
• Tortilla chips
• Optional: Jalapeno pepper, sour cream, shredded cheddar cheese

Directions:
1. Combine all ingredients in your crock pot.
2. If you want the jalapeno, seed and dice the pepper. BE CAREFUL! Jalapenos are wicked painful to the eyes if you touch your eyes after working with the peppers. Best option is to work with plastic glove. If your hands are going naked, make sure to wash REALLY well. I've made the mistake of NOT washing my hands well enough. It hurts. Real bad.
3. Cook on low for 5-6 hrs or on high for 3.5-4 hrs.
4. Garnish with Tortilla chips (we had pita chips), cheese, sour cream, or whatever else you like in your soup
OVERALL: It was good. Honestly though, I am not a fan of soups. My entire family, who is not as finicky as I am, loved the soup and it was gone within a day. That must say something about it right? But I probably won't make again because I don't like soups. Unless it's cold. Then I would.

Empanadas...

Ingredients:

1 Box of store bought pie dough

Shredded Meat of your choice (I used Taco chicken from the night before on mine, Ground beef

on Lorens, We wanted to use pulled pork meat)

Handful of Shredded Mexican cheese

1/2 cup chopped Onions

Chopped Jalopenos (as much as you can stand)

Unroll the pie dought onto a baking sheet. Mound the meat, cheese, onions, and jalopenos into 4 seperate mounds. drape the 2nd pie douigh over. Using a knife, cut the dough into 4. Bake at 450 degrees for 10 minutes.