Chicken Tortilla Soup

  • Chicken Thighs
  • Onion
  • Celery
  • Carrot
  • A fresh chile, I use Anaheim or poblano
  • Garlic
  • Zucchini
  • Canned Tomato petite dice, rinsed
  • Salt/pepper/chili powder/cumin/paprika/oregano/red pepper flake
  • Chicken broth

I use about equal portions of the veggies, but I would say that you can vary the amounts to your liking. I think it will still be good. Sauté the veggies except the zucchini and tomato in olive oil until softened. Add cut up chicken, a little more oil and seasonings. Mix and cook until the chicken starts browning a bit. Add the tomatoes, add broth (you can add water if you don’t have enough broth). Simmer until the veggies are tender. Taste for seasoning, adjust if necessary. I put quite a bit of chili powder, so my soup has a dark orange color. Add the zucchini, cook just a few minutes and turn off the heat, the zucchini will continue to cook through.


  • Cilantro
  • Pepper Jack Cheese
  • Crushed Tortilla Chips
  • Corn (my new favorite is to fry it in a bit of butter until golden brown, yum!)


I am sure you’ve heard of biscotti, which means “twice baked”. We call these Un-scotti, since you only bake them once and get a cross between a soft cookie/muffin-y thing. They are delish. Thanks to Diane for this wonderful recipe.

Mix together:

  • 3 eggs
  • 3/4 veg oil
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 2 tsp extract (can use anise, almond, vanilla…we favor almond)

Then add:

  • 2 cups flour
  • Chocolate chips
  • Nuts (we use sliced almonds)

Mix together quickly and form 2 long loaves on an ungreased cookie sheet. Bake at 350 for 21 minutes (yes, that is really what it says). Take them off the cookie sheet and slice into separate cookies to cool. Once cooled, make a simple powdered sugar and water icing and drizzle over the cookies.


Poppy Seed and Walnut Rolls

My Aunt Mary used to make these and I loved them. In the last few years, I have tried out recipes and I think this is the winner.


  • 1 package active dry yeast
  • 1/2 cup warm water
  • 2 tbs sugar

Proof the yeast in the warm water with the sugar. Mix the flour and salt, then mix in the butter until the mixture is sandy (I do this with my hands). Lastly mix in the egg yolk and yeast mixture and knead until the dough comes together.


  • I use canned poppy seed filling.
  • Walnut – 2 cups of walnut pieces (grind them up in a food processor), 1 tsp vanilla, 1 tbs melted butter, 2/3 cup of sugar, 1 tsp of milk.

The dough recipe will make 2 rolls, and the fillings above will each fill 2 rolls in these proportions. So you can make 2 of either roll or double the dough recipe and make 4 rolls (2 poppy seed and 2 walnut).

Let the dough rest for about 10 minutes, then roll out to about a 12×16 rectangle. Spread the filling up to about half an inch from the edges and roll up starting at one of the 12 inch sides. Pinch the ends closed as well as the seam and put the seam on the bottom. Place on a parchment lined baking sheet and brush with the egg whites. Allow to rise until doubled and brush again. Bake in a 350 oven for about 30 minutes or until a nice deep golden brown. (Mine always split and leak filling, but they taste just fine anyway.)

Cool covered with a clean cloth and slice.