Happy Thanksgiving, a Birthday and Barefoot Blogging!
Happy Thanksgiving everyone! The kiddos started their morning with setting up camp in our family room. They are peeking out for a picture. I hope you are all spending the day with friends or family and are able to count the blessings in your lives. I have too many blessings to count. This blog and my many blogging friends are two of them so thanks to all of you.
Not only is today Thanksgiving but it is also my little guy’s birthday. He doesn’t like being called a little guy so it is my big seven year old’s birthday. He will be having a delayed bowling party with his friends but today he asked for a crumb birthday cake to eat for breakfast. I thought it was funny but I went and made Camilla’s Enlightened Starbuck’s Coffeecake. For the recipe click here
. Enlightened Cooking
is a great blog and Camilla is so knowledgeable about healthy cooking. I decided to make this in a round springform pan. Here is the happy boy with his breakfast.
The wonderful hubby took the little guy to a high school football game so my daughter and I are just relaxing and lounging this morning. We are going to a good friends house later for dinner. In case you have leftover turkey, here is my Barefoot Bloggers
recipe for this week. It started out as Mexican Chicken Soup picked by Judy’s Gross Eats
but I made some changes and now it is Mexican Turkey Vegetable soup. For the original chicken soup recipe by Ina, click here
. It is quite healthy and I am looking forward to eating it for lunch tomorrow.
Don’t forget about my Wholly Wholesome Giveaway
. Scroll down or click here
to enter. You have until Friday at 11:59 EST. Happy Turkey Day!
Mexican Chicken Vegetable Soup
2 TBS olive oil
1 onion, chopped
1 cup chopped celery
2 cups chopped carrots
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
1 can (4 oz) fire roasted jalapenos
1 teaspoons ground cumin
1 teaspoon paprika
2 cups frozen corn
1 can (15 oz) black beans, rinsed and drained
4 cups cooked shredded turkey (or chicken)
1/4 cup chopped fresh cilantro leaves
salt and pepper to taste
In a large Dutch oven, heat olive oil and saute onion, celery, carrots and garlic for 5 minutes or until veggies start to brown. Add chicken stock, tomatoes, jalapenos, cumin, paprika, corn and beans. Bring to boil, reduce heat to low and simmer for 25 minutes. Add chicken and cilantro and simmer for 5 more minutes. Season with salt and pepper to taste. Makes about 6 servings.