Wednesday, February 25, 2009
Monday, February 23, 2009
Friday, February 20, 2009
Highlights: Our pupil dilating experiment - L bird, Charleston Chew, and a flashlight; making playdough eyeballs; cut and pasting a Little Boy Blue; blue jello dessert, decorating Ds for a necklace, dancing like animals beginning with D, going on a # 4 safari (counting the legs on furniture/toys), painting 4 "cherries" on a 4 piece paper plate pie, Miss L calling umbrellas "Cinderellas"...
Thursday, February 19, 2009
Monday, February 16, 2009
Okay, so the picture doesn't do it it justice (blame it on poor lighting and poor photography skills), but this soup is a nice change from your run of the mill tortilla soup.
Chicken Avocado Lime Soup
4 (6 inch) corn tortillas, julienned (I just use tortilla chips)
1 1/2 tablespoons olive oil
1/2 white onion, chopped
1 cloves garlic, thinly sliced
2 fresh jalapeno peppers, diced
8 ounces skinless, boneless chicken breast halves – cooked & cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro
Rice – about 1 cup cooked (optional)
-Preheat oven to 400 degrees F (200 degrees C).
-Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
-In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. -Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
-Ladle soup into bowls and sprinkle with tortilla strips and sour cream to serve.