It has been so cold in Alabama the past 2 months, so my family has been living on soup galore. It has finally warmed up thank goodness, but this Southwestern Soup is one of my kid’s favorites. My friend, Nancy, worked hard helping me to perfect the recipe. Many thanks to a wonderful friend. I used rotisserie chicken which saves a lot of time and effort. I love the touch of the homemade tortilla strips. I make this soup even in the summertime, but it’s always fabulous to serve this time of year.
Roasted Vegetable Wraps are as good at they look. You can’t go wrong when you combine fresh Farmer’s Market produce such as squash, zucchini and bell peppers with fresh basil and goat cheese (Belle Chevre is my favorite). This is a light vegetarian lunch or dinner idea, and it’s so easy to prepare. As summer nears, feel free to grill the vegetables over medium heat on a lightly greased grill rack 3 to 5 minutes on a side. You can also warm the tortillas slightly 1 minute on each side.
Guacamole is so easy to make, but I have many friends and college student blog fans always asking me for an easy really good guacamole recipe. This one works great and is just in time for Cinco De Mayo next week. In 15 minutes, you will have wonderful, fresh guacamole. Serve with your favorite tortilla chips. I love the new multigrain tortilla chips with flaxseeds and sea salt made by Garden of Eatin’.
It’s my oldest son, Alec’s, birthday this weekend so I thought I would feature a recipe that he actually made up himself. It’s Pizza Quesadillas, and for those of you who have kids, take note. My kids actually make these by themselves with little help (except turning on and off the stove) so when you’re in a pinch on what to have for dinner, give these quesadillas a try.