Chicken Tortilla Soup

3-tablespoons olive oil
1-cup onion,chopped
3-teaspoons chopped garlic
1 large poblano pepper,seeded and chopped
1-2 jalapeno peppers,seeded and chopped
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2- teaspoon ground coriander
1-14oz can Fire Roasted tomatoes,chopped
6 -cups chicken broth
1-lb cooked,chopped or shredded chicken (I use rotisserie chicken)
1/4-cup chopped cilantro
2-teaspoons fresh lime juice
1-teaspoon cajun seasoning (Tony's)
1-avocado,peeled and chopped (optional)

Chipotle Crema (recipe below)

In a dutch oven or large heavy pot,heat oil on medium.  Add onions,garlic,peppers, salt,cumin, cajun seasoning and coriander and cook for 5 minutes.  Add tomatoes and cook stirring for 1 minute.  Add chicken stock or broth and bring to a simmer for 20 minutes.  Add chicken and simmer 5 minutes.    Add cilantro and lime juice stirring well.  Remove from heat.

Chipotle Crema(optional)

1/2 cup sour cream
1 teaspoon chopped chipotle peppers in Adobo Sauce
1/8 teaspoon salt

Mix all ingredients in blender ...processing on high speed until smooth

The Best Pound Cake

1-1/2 cups butter
1(8ounce) package cream cheese
3 cups white sugar
1 Tablespoon vanilla extract
1 teaspoon almond extract(I use vanilla instead...preference)
6 eggs
3 cups Cake flour

Preheat oven to 325 degrees.   Grease and flour( I highly recommend
 parchment paper)

1 Tube pan or two loaf pans

Have eggs, cream cheese and butter at room temp.

Cream together the butter, cream cheese and sugar until light. Stir in the vanilla and almond extracts
Add  the flour and the eggs alternately, beginning and ending with the flour.  Pour batter into the prepared pan.  

Bake at 325  for 1 hour and 15 min or until a toothpick inserted comes out clean.

Baby Spinach Salad

6 cups baby spinach (pre-wash bag)

1 can Mandarin oranges, drained

2 tablespoons almonds

4 tablespoons vidalia onion dressing or Newman's own Vinaigratte

   Toss Salad together...add dressing just before serving!