Week 7 Monday: Apple Oven Pancake; Chicken Tortilla Soup / Peanut Butter Cup Ice Cream with Magic Shell

It's Monday morning of Week Seven.

 

 

 It's a new week, spring is here and it's starting to get warm outside. School is wrapping up and everyone is ready for it to be over so the lazy days of summer can begin. This is a perfect day for apple oven pancake which are egg-puffed pancakes topped with slices of cinnamon apples baked on top - so good sprinkled with powdered sugar and drizzled with maple syrup. Crisp salty bacon will pair well with them. We all LOVE these. They are so good!

 

For dinner,  it's Monday so it's a soup or stew day -- and up today is Chicken Tortilla Soup it is a rich, flavorful, slightly spicy soup with tender chunks of chicken, tasty chiles, sweet corn and topped with salty crisp fried tortilla strips. It is a crowd pleaser even for people who aren't usually fans of soup. It's really good!

 

For dessert Monday is always something with ice cream. Tonight is ultra simple - Peanut Butter Cup Ice Cream topped with Magic Shell -  Perfect ending to a Monday.

 

Apple Oven Pancake with Bacon

Chicken Tortilla Soup, Peanut Butter Cup Ice Cream with Magic Shell



BREAKFAST:

 

1.       Preheat oven to 425°F. Cut a cube of butter in half. Put one half (1/4 cup of butter) in a 9x13 inch baking pan and put in oven to let butter melt.

2. Peel, core and slice apples.

 

3. Place apple slices in overlapping rows atop melted butter in baking dish. Return dish to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.

4. Meanwhile, add milk and eggs to a mixing bowl.

 

5.       Add sugar and vanilla.

 

6.       Add salt and cinnamon. Whisk well until well blended.

7.       Melt the other half of the cube of butter (1/4 cup) and then add to the mixing bowl.

8. Add flour and whisk (or use mixer like I did) until batter is smooth.

9.       Pour batter over apples in dish and sprinkle with brown sugar.

10.    Bake pancake until puffed and brown, about 20 minutes.

11.    Slice and then sprinkle with powdered sugar, and drizzle with maple syrup if desired.

 

12.    Serve warm. ENJOY!

 

 

DINNER:

 

1.       Pour canned tomatoes and enchilada sauce into crockpot. Turn crockpot on LOW.

2.       Chop onion and add to crockpot.

 

3.       Add green chiles and broth (or water plus chicken bouillon).

4.       Chop cilantro and add to crockpot.

 

5.       Add cumin, chili powder, oregano and bay leaf.

 

 

6.       Add salt and pepper.

7.       Add corn.

8.       Cut chicken into chunks – you can use raw chicken and let it cook in the soup or use already cooked chicken.

 

9.       Stir. Put lid on and let cook for 6-10 hours.

 

10.    About 15 minutes before serving, heat a few inches of oil over medium heat in a medium size frying pan.  

11.    Cut corn tortillas into strips. (Cut as wide or thin as you'd like.)

 

12.    Fry the strips in the oil until golden and crisp, pull out of hot oil – let drain slightly – then immediately salt them.

 

 

13.    Ladle soup into bowls and top with a dollop of sour cream, cheese, avocados and cilantro.

 

14.    Top with fried tortilla strips.

15.    ENJOY!

DESSERT: