My PB + J

Restaurant Style Chicken Tortilla Soup {recipe}

It’s been pretty chilly in San Diego the past few weeks, reaching low 30’s at night. I love it and sitting down to dinner with a nice warm bowl of soup just makes everything seem better. Especially when it’s a hearty bowl of chicken tortilla soup that like my hubby said, “tastes way better than at a restaurant”. This recipe is made in a crock pot throughout the day, your house will have a warm aroma of spices, peppers and onions, the reward is exceptional! Top with oven baked tortilla chips, creamy avocado and sour cream. It’s a notch ahead of your favorite restaurant plus a lot easier on the bank.

Restaurant Style Chicken Tortilla Soup

Ingredients:
3-4 chicken breast, trimmed
15oz can no-salt added sweet whole corn kernels, drained
15oz can no-salt added diced tomatoes, drained
4C sodium-free chicken stock (one carton)
1 onion, chopped
1 green bell pepper, chopped
1 anaheim or pasilla pepper, chopped
3 cloves garlic, minced
2 TB chili powder
1 TB cumin 
2 TB salt, divided
2 tsp ground pepper, divided
2 chicken bouillon cubes, dissolved in 1/4 water
sharp cheddar cheese, shredded
avocado
sour cream 
*oven baked tortilla chips (recipe below)

Line your slow cooker (the slow cooker bags are amazing, no clean-up!) To your slow cooker add first ten ingredients plus 1 TB salt and 1 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. You may shred chicken by hand. Season chicken with remaining salt and pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently. Next, add in chicken bouillon. Taste for seasoning. You might need to add additional salt, pepper and chili powder based on your taste.

If serving immediately, divide among bowls. Top off with shredded cheese, avocado, sour cream and baked tortilla chips (cilantro and lime wedges would also be a great addition). 


For Baked Tortilla Chips:

Preheat oven to 400º. Quarter slice corn tortillas. Place on a baking sheet, toss around with enough olive oil to lightly coat. Sprinkle with sea salt and chili powder. Bake until lightly browned, around 8-10 minutes. Remember to make enough to snack on, you’ll be upset if you don’t!

new year

We had a very low-key New Year’s Eve. It was actually perfect. The day began with Payton and I baking cinnamon rolls to be delivered to family and friends (our NYE tradition). Later after delivering the rolls, teaching her about giving to say thanks rather than always receiving, we headed to the park where you could clearly see that other parents had the same idea of getting the kids tired out early. It worked. My parents came down to bring Delilah back down and the remaining gifts we couldn’t fit in our packed-to-the-roof car last week. We had a simple dinner of stuffed pork tenderloin, mac & cheese, salad and broccoli. We put the kids to bed, ate some store-bought apple pie (gasp! I know) and watched Ted. Midnight came, we had champagne and then went to our room to continue the last episodes of Homeland. Glad we finally caught up after just beginning them two weeks ago, but sad it’s over. I guess that goes for the holiday season as well. Sad it’s over but looking forward to fresh beginnings. I snuck away to lunch yesterday with a girlfriend at the Cheesecake Factory. Another great beginning to the New Year, making time for the ones I care about most is on my help, er, I mean to-do list. Half tipsy from my martini at lunch I was able to get most of Christmas put away, but a certain three-year-old was having a heart attack about it all going away so the tree will be done while she’s asleep tonight. We’ve had to hype up Valentines Day so now we can be found at Michael’s three times a week preparing for lovey dovey day. I hope you all have a safe and prosperous New Year. I know, so cliche. 
mixing the maple icing. YUM! 

Grandma bought noise makers, I could’ve killed her but the kids had fun and they forgot about them after twenty minutes. Well, until the next morning. 

She fell asleep saying, “Happy New Years mama. I love you”. Melt! On New Year’s Day we showed her the recording of Taylor Swift, we watched her sing three times and watched the ball drop four times. It was perfect. 

I made this pork tenderloin stuffed with cream cheese (although next time I would do goat cheese), roasted red bells, pesto and spinach. I also made Emeril’s baked mac & cheese sans the bacon. So, so yummy. 
For breakfast New Years Day we dined on cinnamon rolls (I did not bake our pan until that morning), mimosas and egg casserole.
This breakfast casserole (ham, cheese and green onion) was so yummy and prepared the night before. I might start making this at the beginning of each week for the kids to have for breakfast. It can easily be cut into squares and reheated. It is very versatile and great for gatherings. 

What is your New Year’s tradition?

Coffee Lovers Gift Basket #DeliciousPairings #CBias

With only a few days until Christmas I have found myself (yet again) panicking over tackling my holiday gift giving lists. I catch myself in this position every year and it’s partly because of Payton’s birthday being on the 18th. I mentally cannot get everything started until after her big day, so this morning I started checking items off of my list. 
Over the weekend I made a trip to Walmart before my nieces birthday party to pick-up some stocking stuffers. While I was there I visited the bakery department and saw some stress-free cinnamon rolls with cream cheese icing for breakfast for the busy week ahead. Plus, with my Mom coming to visit I needed to stock-up on Starbucks ground coffee. Sadly, I did not locate the delicious pairings display but found the items individually. 
As my Mom and I were recovering from our trip to Disneyland for Payton’s birthday I fixed a warm pot of Starbucks Holiday blend coffee. I usually like to visit my local Starbucks, but for mornings where I am literally dragging I brew my favorite blend at home. Plus, it’s something I tend to stock-up on this time of year for gifts for my parents and our neighbors. 
I love the holiday blend, it might be my favorite blend besides the espresso roast that Starbucks offers. I just love the mild notes in this blend, especially when just drinking by itself. I am more of a full-throttle kind a gal, but it needs to be taken down a notch with some sweetener and milk. This blend eliminates the excessive amount of milk and sugar. After our cinnamon rolls were done being warmed up I had another sip of my coffee. I was pleasantly surprised that the ginger, cinnamon, orange, pumpkin and clove notes brought out the flavors of the cinnamon roll and honestly, they tasted better together. 

Since it was just Payton’s birthday and I had a gingerbread cupcake order to fulfil, I caved and let Payton have a cupcake for breakfast, I know, I know…but she didn’t get cake on her birthday. Since it was my first go at this recipe I wanted to try the cupcake before thirty or so people would be tasting them. I was even more pleased with the cupcake after having a sip of my coffee. Pairings are a wonderful thing and before this delicious pairing I learned all about the benefit at my last job where we paired beer and food. It truly does enhance the item you are dining on and Walmart’s baked goods paired with my favorite coffee is no exception.

After the cinnamon goodness was finished it was go-time before Grandma headed back home. I needed to finish our neighbor gift baskets. My inspiration was beginning with the Starbucks holiday blend coffee. At the end of the holiday season I always stock-up on gift baskets for the next year, purchasing them for nearly 80-90% off.

For this particular basket I included: Starbucks Holiday blend coffee, Starbucks hot cocoa mix (also purchased at Walmart for $5), two holiday themed coffee mugs (purchased at Michael’s for $1.50 each), a few peppermint candy sticks to make a peppermint mocha, hand dipped chocolate marshmallows to stir into the coffee, a Starbucks gift card and a Starbucks ornament.

 I also gifted homemade almond roca in a glass Christmas tree container I purchased at Walmart for $1.98. All-in-all, I was able to create an amazing personalized gift basket for under $25. It doesn’t have to be expensive, look around for clearance items and make things from scratch. It means a lot more and usually is way cuter than pre-packaged baskets.

Do you make gift baskets for gift giving? I know they’re one of my favorite things to gift. What’s your favorite theme? 

Disclaimer: I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™. #CBias #SocialFabric All opinions are my own. 

Happy 3rd Birthday, Sweet P.

Sweet baby girl you are three today! The years are flying on by and it’s crazy how much of a little lady you are turning into. You are such a firecracker, though most days we are so exhausted by the time night falls we wouldn’t change a single day. Your personality is radiant, you love helping others (especially your little bro) and you’re already wise for your years. You undoubtedly inherited your old soul from us. You spend your days whipping up crazy imaginary baked goods, serving me pink red sparkle tea, singing Taylor Swift from the top of your lungs asking for it to be, “louder…louder…no, higher!” If you had it your way you would survive off of lollipops and popsicles but then there are days where you wake-up asking for frozen green beans. You’re still a lover of anything food related but typically request lunch at Panera for broccoli cheese soup. The cuddlebug in you is what we look forward to and we love when you asked to be “sqqeezed” but not too tight. You love to sing, point out shapes wherever you see them within nature, count and recognize the abc’s. Each day we are reminded how blessed we are to call you our daughter. We continue to talk about your future and the person you are becoming. We love you peanut, happy third birthday. 

Holiday Tot Party #ChooseSmart #CBias


Last weekend we had the pleasure of hosting our nearest and dearest for a holiday tot party. When envisioning the party I knew that I wanted each child to be able to decorate home baked cookies, create holiday themed crafts and take home an apron as a party favor. Since most of the kids in our lives take a nap around 1 PM we chose brunch for the food theme and asked each guest to bring their favorite breakfast dish to share. I wanted to keep it as simple as possible, and honestly, it’s the way to go when throwing a party. Instead of sending out paper invites I sent out cute holiday evites and let each guest tell me what dish they would prefer to bring. Once I saw what everyone would like to share I made my grocery list for: overnight pumpkin french toast, caprese dip, egg cups, reindeer cookie pops, polar express hot chocolate for the kids and mimosa’s for the adults. Once I had my shopping list in hand the kids and I headed to Smart & Final to gather all the necessary items for a successful holiday party.

My shopping cart prior to child #1 joining spot in the basket. 

I had not shopped at Smart & Final for years and I was pleasantly surprised that I was able to get almost everything off of my shopping list. Plus, they had such a great selection of holiday and wine items that it was easy to check-off stocking stuffers and gifts for neighbors and friends alike. 

For any party that I throw I like to check as many items off the list the night before to alleviate any unnecessary stress the day of the party. I was able to prepare the overnight pumpkin french toast (recipe below), hot cocoa marshmallow pops, the sugar and gingerbread cookies and the reindeer (nutter butter) cookie pops. The morning of the party I prepared the egg cups, pulled the french toast out of the refrigerator, assembled the hot cocoa and got it simmering. I also know that most of my friends enjoy pumpkin coffee so I brewed my favorite pumpkin blend and had a mini coffee bar next to the hot cocoa. About forty-five minutes before our guests began to arrive I placed all the items in the oven that needed to be baked. Ten minutes before I turned on holiday music, did a quick switch out of my pj’s and made the final details on the kids table.

We had eighteen children attend. Each place setting had an apron, a plastic Santa or snowman milk bottle, one cookie, a dish of sprinkles and a bag of royal icing. We had extra cookies in the center so each child could take home a gingerbread person and sugar cookie tree. 
The brunch spread. We had everything from chile relleno casserole, potato casserole, lemon cakes, fruit, caprese dip, spinach jalapeno dip and egg cups. 
The coffee bar. Pumpkin spice coffee, vanilla syrup, chocolate ganache dipped marshmallows and polar express hot cocoa. 
Not only are these pops amazing to snack on they are a great addition to a cup of coffee or cocoa. I am even adding them to cookie trays this season.

My friend, Danielle, assembling the meat and cheese platter. 

My sister, Lindsay, preparing the caprese dip and slicing a baguette. 

These egg cups make an appearance at any get together my girlfriends and I have. I mistakenly forgot the butter, how that came about, I am not sure. I honestly don’t think I have ever placed forgot and butter into the same sentence ever, but it happened. 

Popping the bubbly. Tip: When opening a bottle of champagne remove the foil and then take a kitchen towel onto the cork. Slowly pull the cork out, but as the cork is at the top of the bottle hold it there for a few seconds. You will see the bubbly steam seep out. Once a little of this comes out remove the cork and towel. You have now avoided bubbly spraying all over you, the counter and your guests.
Keep the beverages simple. Have options but you don’t need to break the bank. We provided Honest Tea juice pouches, mimosa’s (simply orange juice + Ballatore champagne), coffee, bottled water, hot cocoa and milk. 

Favors: While the aprons were labor intensive they were still a hit and a memorable gift to send the kids home with to use for years to come. I also wanted to provide an edible favor so my friends and I made these Nutter Butter reindeer cookie pops. Instead of using popsicle sticks I found adorable holiday chevron craft sticks. Melted chocolate, Nutter Butters, red m&m’s, edible candy eyes and pretzels made for another defined detail.

From ages one to nine each child had a blast decorating their cookies to their liking. Even if mom got in on the decorating action!

We also had a craft table where the kids could decorate jingle bell necklaces and foam ornaments. 
Overnight Pumpkin French Toast 
Ingredients:
2 loaves First Street French bread, cut into 1″ slices
6 eggs 
2 cups milk 
1 can pumpkin puree 
2 TB cinnamon 
1/4 cup sugar
1 cup pecans, chopped
1/2 cup light corn syrup
1 cup brown sugar
1 stick butter, melted
Directions:
1. Layer sliced bread in an 11×13 oven safe dish. In a bowl, combine the next five ingredients and mix until combined. Pour egg mixture over the bread and cover. Refridgerate overnight. 
2. The next morning remove the casserole and preheat your oven to 375º. In a bowl, combine the pecans, corn syrup, brown sugar and butter. Drizzle the topping over the bread. Bake for 40 minutes or until bubbly and brown. Serve immediately with syrup or by itself. 
Are you hosting the holidays? What’s your favorite holiday tradition?

Remember Smart & Final this season as you tackle your holiday shopping lists and stay connected on Facebook & Twitter.

Disclaimer: I am a member of the Collective Bias™ Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Smart & Final #CBias  #SocialFabric