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Tuesday - Chicken Tortilla Soup

Wednesday - Blue Cheese Spinach Risotto

Thursday - Tex Mex Black Bean Dip (Liz Green's recipes)

Friday - Lasagna (Heather Mason's recipe)

Sunday - Cobb Salad w/ blue cheese dressing, onion rings and vanilla ice cream with balsamic reduction

The tortilla soup is the only recipe I've made before. The Cobb salad is basic. Spring mix, blue cheese crumbles, diced avocados, bacon bits, diced tomatoes, blue cheese crumbles and a blue cheese dressing consisting of mixing equal parts mayo and sour cream with a teaspoon of lemon juice, salt and pepper to taste and 6 oz of blue cheese.

Tortilla Soup

• 2 cans cooked chicken
• 2 (14.5 ounce) cans chicken broth
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh lime juice
• 1 teaspoon dried cilantro cilantro
• 1/2 teaspoon ground cumin
• 
  
  

Directions

1. Combine the chicken broth, tomatoes with green chilies, onion, and garlic in a soup pot. Add the chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
2. Add the lime juice, cilantro and cumin. Simmer for 10-15 minutes longer. Serve and enjoy.

Onion Rings

Ingredients

1 large onion, cut into 1/4 inch slices

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 egg

1 cup buttermilk, or as needed

1/2 cup parmesan

3/4 cup dry bread crumbs - Panko bread crumbs

seasoned salt to taste

1 quart oil for frying, or as needed

Directions

1.

Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).

2.

Separate the onion slices into rings, and set aside. Mix flour, baking powder and salt into a plastic gallon bag.

3.

Place onion rings into plastic bag and toss until coated. Set aside. Whisk the egg and buttermilk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Mix bread crumbs and parmesan and place into another plastic gallon bag or into a large tupperware container. Place rings one at a time into the crumbs, and toss to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Set aside. Repeat with remaining rings.

4.

Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Balsamic Reduction

Ingredients

• 1/2 stick unsalted butter
• 1/4 cup dark brown sugar
• 1/2 cup balsamic vinegar

Directions

1. In medium saucepan over medium-low heat melt butter until foam subsides.
2. Add brown sugar and cook, stirring occasionally, for 6 minutes.
3. Add balsamic vinegar, turn heat to medium high and cook until very thick and bubbly.
4. Serve immediately over ice cream.