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Rich and Creamy Potato Soup to warm the soul.

A favorite around the house. Throw the Potato in the oven when you get home and settle in. Then prepare this soup for a wonderful dinner. This makes a great winter meal for two.

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A New Mexican Favorite

Growing up in New Mexico, one of my favorite soups has always been Cream of Green Chili Chicken Soup. It is hard to find in New Mexico and impossible to find outside of the state. The best Cream of Green Chili Chicken Soup I have had in New Mexico is at the Ridgeback Cafe (formerly Timber Ridge Restaurant), in La Cuava located in the Jemez Mountains of New Mexico. This recipe is my own version based on their recipe.

Serving Size: 1 Cup

Makes 6 servings

Ingredients

• 2 cups 2% Milk
• 2 cups Chicken Broth
• 1/4 cup Butter
• 1 Chicken Breast
• 1/2 cup Chopped Onion
• 1/2 cup Chopped Green Chili
• 2 Minced Garlic Cloves
• 1/8 tsp Salt
• 1/8 Black Pepper
• 3 tbs all-purpose flour

Instructions

1. Boil chick breast until completely cooked and then shred chicken and set aside.
2. Melt butter in milk in a medium pot on medium heat. Stirring constantly.
3. Once butter is melted add flour and stir in till mix thickens. Stirring constantly.
4. Stir in Chicken Broth and bring to a boil. Then add Chicken, Onion, Green Chili, Garlic, Salt, Pepper.
5. Reduce to simmer and stir occasionally for 20 to 30 minutes.

Variations

You can use different types of onion for different flavors, green is my favorite onion to use. You can also substitute cream for milk to give it a creamier flavor. You can change the amount of spice by adjusting the amount of green chili or use hotter peppers.

Nutrition

per serving

Calories: 192
Total Fat: 10.8g
Saturated Fat: 6.3g
Trans Fat:
Cholesterol: 51mg
Sodium: 488mg
Total Carbohydrate: 9.0g
Dietary Fiber: 1.0g
Sugars: 4.8g
Protein: 13.8g

My favorite meal of the day is breakfast and my favorite thing to have for breakfast is Eggs Benedict. This wonderful meal is a treat and should only be eaten once in a while since it is so high in calories and fat..

Serving Size: 1 each

Makes 4 servings

Ingredients

You may substitute some ingredients to make this meal a little healthier but I love to make them rich and creamy.

• 4 large eggs
• 2 egg yolks
• 4 slices of Canadian Bacon
• 2 English Muffins
• 1/4 cup cream
• 1/4 cup butter
• 1 lemon
• 1/4 tsp salt

Instructions

Hollandaise Sauce

In order to make the Hollandaise sauce you will need a double boiler. If you don’t have a double boiler then get 2 pots, one that can fit in the other, and add water to the bigger pot so the water level is high enough to make the smaller pot some what level.  Don’t add to much water or else it will boil everywhere and make a huge mess.

1. Bring double boiler to a boil and melt butter in boiler or top pan.
2. Stir in cream to butter once butter is melted. Stirring frequently.
3. Stir in 1 tablespoon of lemon juice or add to taste, I like mine just a little bit sour.  You can roll a lemon on the counter to make it soft then poke a hole in the lemon to be able to save the rest of the lemon.
4. Add salt to flavor
5. Remove from heat and set aside. Whip before serving.

Poached eggs

The hardest part about this meal is poaching the eggs.  I have added a few tricks on how to poach an egg.

1. Bring a pot 2/3 full with water to a boil then reduce to just under a boil.
2. Add a splash of vinegar and salt to the water.  This will help the egg coagulate better.
3. Crack the egg an place it into a small container or a large ladle.
4. Stir the water so it is moving in one direction.
5. Touch the middle of the spinning water to break the tension and pour the egg into the water.
6. Cook for about 3 to 4 minutes.  You can tap the egg white and if it doesn’t jiggle to much it is done. You can test the yolk the same way.
7. Remove the egg with a slotted spoon and serve.

Assembling the Eggs Benedict

There is an art to making the perfect eggs Benedict and it is all how you prepare it.  They must be hot and ready to serve.  So how do you make the perfect eggs Benedict?  Timing and practice.

1. Cut your English Muffins in half.  Separate your egg yolks.
2. First start your Hollandaise Sauce once the butter is melted then start your water for the poached eggs.
3. Place the muffins in the toaster and drop your eggs to start poaching them.  Finish your Hollandaise Sauce and set aside and beat with wisp.
4. Warm up your Canadian Bacon in a pan, the microwave, or in an oven.
5. Take the English Muffin and place it on a plate and add the Canadian Bacon on top.
6. Place a poached egg on top and pour on the Hollandaise Sauce.
7. Add some Paprika to the top, Optional.

If you time it right everything will be done about the right time and you can serve it hot.

Nutrition

per serving

Calories: 432

Total Fat: 34.4g

Saturated Fat: 18.8g
Trans Fat: 0.0g
Cholesterol: 397mg
Sodium: 1351mg
Total Carbohydrate:15.1g
Dietary Fiber: 1.0g
Sugars: 2.2g
Protein: 16.5g