Spanish Chicken Soup


Here’s a great, easy to make soup that you should keep in your weeknight arsenal of recipes.  You know, the recipes that you go back to over and over because 1.) It’s easy  2.) It’s quick and 3.) Everyone in the house like’s it!

Start by boiling 3-4 breast of chicken. This takes roughly 15 minutes. While the chicken is cooking dice 1 red onion and sauté it in 1 tablespoon of butter, set aside.

IMG_8583When the chicken is done, shred it by pulling it between two forks.


Add a 28 oz can of whole tomatoes.


Squeeze the tomatoes; breaking them into small pieces. (**Whole tomatoes are generally a better quality tomato than the already “diced” canned tomatoes. The pre-diced tomatoes tend to be hard therefore I always use whole and break them up.)


Dice a medium green bell pepper, add to the mixture.


Add the sautéed onion, salt, and pepper.


For a little heat I add a pinch or two of crushed red pepper. This is definitely optional!


Lastly, pour in 3 cups of sodium free chicken broth.  (*I like sodium free because I like to control the amount of salt I’m adding to a recipe. You can add as little or as much as you personally desire.)

Simmer on medium heat for 30 minutes, stirring occasionally. (* This soup is by far better the longer it cooks but it’s delicious in this time frame for a quick weeknight soup.)


Squeeze a wedge of lime in each serving. Spoon a dollop of sour cream with a zest of lime on top.

Indulge and enjoy,


Spanish Chicken Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

6 servings


  • 3 cups cooked chicken breast, shredded
  • 1 Tbsp butter
  • 1 medium red onion, diced
  • 1 can 28oz whole tomatoes
  • 1 cup green bell pepper, diced
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • pinch crushed red pepper *optional
  • 1/4 tsp celery seed
  • 3 cups chicken broth


  1. Boil 4 medium chicken breast until done. Shred the chicken; add to clean stock pot
  2. While the chicken is cooking, sauté 1chopped medium red onion in 1 Tbsp. of butter; set aside
  3. Add all the remaining ingredients to the chicken including the sautéed onion and combine
  4. Simmer 30-45 minutes.
  5. Serve with lime wedges, lime zest and sour cream



Triple Chocolate Buttermilk Pound Cake

Southern Living did it again! They always seem to pack their magazine full of mouth watering delectables that I can’t wait to try.  Their February issue was no exception! It only took me 3.2 seconds to round up all the necessary ingredients to make the cake that adorns this month’s cover.


Isn’t that a beauty! As much as I would love to tell you my version came out as beautiful as theirs, I simply can’t!  But what I can tell you is that people in the South know a thing or two about pound cakes. You can always find a long list of them in  every service league, school or church cookbook.  But I’ve never discovered a chocolate pound cake as delicious as this one.  The rich smoothness of the chocolate combined with the stout hint of buttermilk gives this cake a texture softer than a babes bootie and smoother than velvet on Aunt Pearls fainting sofa.  In other words, Southern Living‘s description CHOCOLATE GOODNESS, is an understatement and the small price of their magazine doesn’t compare to the reward of scoring this recipe. Without further a due….let’s get started.

Preheat oven to 325° . Whisk together all-purpose flour, unsweetened cocoa, baking powder and salt, set aside.


Beat butter at medium speed with an electric mixer until smooth. Gradually add sugar until light and fluffy. Add eggs one at a time until all yellow disappears. (Make sure your butter and eggs are at room temperature before mixing).


Combine buttermilk, instant espresso and vanilla. (My instant espresso was plain ole’ instant maxwell house coffee……I’m sure you can pay a hefty price for fancy instant espresso but maxwell house did the job just fine!)

Add flour mixture with butter mixture alternately with buttermilk mixture beginning and ending with flour mixture. Beat at low speed after each addition until it looks like this……



Add the bittersweet chocolate morsels. (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.)


Gently fold the morsels into the batter until they’re all incorporated.


Pour batter into a well greased bundt pan.  Give it a tap or two on the counter and place in your preheated oven for 1 hour 15 minutes to 1 hour 25 minutes. (It took my cake 1 hour 30 minutes to completely cook. All ovens are different so I suggest keeping a close eye on it after the 1 hour 15 minute mark. You can quickly insert a tooth pick to see if it’s done. If the tooth pick comes out with wet batter on it you’ll know it needs more time in the oven.) Cool the cake on a wire cooling rack about 20 minutes. Turn cake out onto cake plate to finish cooling process. When the cake is completely cooled, begin making the glazes.

Chocolate Glaze: Combine the semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at Medium (50% power) 1 to 1½ minutes or until morsels being to melt, stirring after 1 minute. Stir until smooth.  Stir in ½ tsp. vanilla.

Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and ¼ tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake. (I poured my glazes in separate zip lock bags, snipped the bottom corner slightly and used it like a piping bag to drizzle.)


Slice this beauty up and serve with a side of strawberries and a hot cup of coffee on this winter day, you won’t regret it!

Indulge and Enjoy,


*This is not my recipe. This recipe was formulated by Southern Living. My side notes and brand selections are my own thoughts and opinions. I am not payed by Southern Living nor any brand mentioned above to advertise their product. My opinions are my own, not anyone else’s. If this were my husbands opinion he would tell you to leave out the buttermilk and use whole milk. If this were my son’s opinion he would say serve it with whip cream instead of strawberries and if this were my daughter’s opinion, she would say one slice is not enough. Therefore, these are only my opinions!

Below you will find the original recipe not in my words but in Southern Livings words…..therefore it’s their opinion :)

SouthernLivings Triple Chocolate Buttermilk Pound Cake


  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1 tsp table salt
  • 1 1/2 cups butter, softened to room temperature
  • 3 cups sugar
  • 5 large eggs at room temperature
  • 1 1/4 cup buttermilk
  • 2 tsp instant espresso
  • 2 tsp vanilla extract
  • 1 cup 60% cacao bittersweet chocolate morsels
  • shortening
  • Chocolate Glaze
  • 3/4 cup semisweet chocolate morsels
  • 3 Tbsp butter
  • 1 Tbsp light corn syrup
  • 1/2 tsp vanilla
  • Buttermilk Glaze
  • 1 cup powdered sugar
  • 1-2 Tbsp buttermilk
  • 1/4 tsp vanilla extract


  1. Prepare Cake: Preheat oven to 325 degrees. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased ( with shortening) and floured 12 cup bundt pan. Sharply tap pan on counter to remove air bubbles.
  2. Bake at 325 degrees for 1 hour 15 minutes to 1 hour 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.
  3. Prepare Chocolate Glaze: combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.
  4. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.

Sweet Valentine

We’ve been preparing for Valentine’s Day around here. My little ones enjoy the festivities of Valentines because you know it’s all about the candy love, and candy sweetness shared with friends and family on that day, but mostly about the candy.

Yesterday, we celebrated the day of candy LOVE with their friends at school.  The children decorated shoe boxes in hopes that they would be filled to the brim with candy cards of sweet sentiments.  After ravaging opening each candy card with care it was apparent that they felt the sugar rush love and kindness they were expecting. It was also apparent that the day of candy LOVE brings out the worst sugar induced disposition best in every child’s heart. It pretty much makes me tired  warms my heart reflecting on the day

This year my little ones wanted to include our longhorn named Valentine on their cards.  Here are a few pictures I took while trying to catch the perfect pose.


Isn’t she grand?


She insisted this was her good side!


Her man made his presence known. You can tell her type; muscular, blonde with a little bit of curl. He’s a manly man but…….


he likes a woman that wears the horns in the family!


See what I mean, she insisted he keep his distance and get supper started.


She gave me the pageant pose…..

IMG_8015 and the selfie pose.


But this is her signature pose……the itch.


Of course there was the occasional photo bomb. There’s always some heifer trying to steal her spotlight!


Out of all the fun we had taking pictures we finally decided that this one was our favorite…….


no, this one……….


well, maybe this one was too………..

IMG_8992and this one!

Clearly we have a problem making decisions or maybe we were just moooo-ved by her splendor and couldn’t decide! Either way we want to wish you and yours a happy Valentine’s Day and we hope it’s filled with all the candy LOVE your little heart desires!