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Showing posts from 2018

Crockpot Chicken Tortilla Soup

Last week I made this tried and true Crockpot Chicken Tortilla Soup for our amazing teachers at Morgan's school. After getting a request for the recipe, I realized I needed to repost this must-have golden nugget. The original 2013 post is below. Enjoy! With the cold season upon us it's the perfect time to simmer soups and stews in your slow-cooker. Last week I picked up a rotisserie chicken from Costco (you can't beat $4.99 for a whole chicken) and made this delicious Crockpot Chicken Tortilla Soup  from Allrecipes . I had never had this type of soup before and quickly realized that I have been missing out. Don't forget a splash of lime juice right before serving as it sends the fresh flavor over the top! GNG Tip: I replaced the 2 cups water with chicken stock and added a can of black beans (drained). Also, after picking off all of the chicken I placed the carcass in another crockpot with ten cups of water, 2 celery stalks, a carrot, and onion to make homemade ch

Pumpkin Bread

Every time we go to visit our friend Chris' family in Virginia Beach it's a given that his mom, Barb, has this pumpkin loaf just waiting for us on the stove (as well as her chocolate chip bars, coming soon to GNG) . Scott loves this pumpkin bread so much that sometimes I wonder if he really wants to see Chris or just hang out in Barb's kitchen.  He begged me to get the recipe and try it at home... success! Ingredients 3 cup sugar 3 eggs 1 tsp. vanilla 3 cups flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. cloves 1tsp. nutmeg 1 tsp. baking powder 1 cup softened butter or margarine 15 oz can of pumpkin In the Kitchen Preheat oven to 350 F. Cream butter and add sugar gradually; beat in eggs. Add pumpkin and vanilla. Mix well. In a separate bowl sift together flour, salt, soda, baking powder, and spices; blend together with pumpkin mixture. Thoroughly grease and lightly flour one 9x5 loaf pan or two 8.5x4.5 loaf pans. For two small loaves, bake approximately one