The phrase for this winter has been ‘artic blast.’ With temps breaking records for all time lows, three days of wind chill warnings and lake effect snow, we are ready for some ‘heat.’ Since a trip to the tropics is out of the questions, I’m cooking up some ‘heat’ with my Fiesta Chicken Soup and Jalapeno Cheddar Biscuits for supper. And because I really need a break from the winter gloom, I’m making a batch of strawberry/coconut margaritas to go with it 😀
Fiesta Chicken Soup
What you need…
HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.ADD tomatoes, broth, water, corn, jalapeno, and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 min. or until chicken is cooked through and onions are tender. Meanwhile, preheat broiler.
LADLE soup into four ovenproof serving bowls; top with cheese. Broil, 6 inches from heat source, 2 to 3 min. or until cheese is melted.
Jalapeno Cheddar Biscuits
What you need….
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon paprika
5 tablespoons cold butter
3/4 cup 2% milk
1 cup (4 ounces) shredded sharp cheddar cheese
3 tablespoons diced jalapeno slices
What to do….
In a large bowl, combine the flour, baking powder, salt, thyme and paprika. Cut in butter until mixture resembles coarse crumbs. Stir in the milk, cheese and jalapeno.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet.
Bake at 450° for 12-14 minutes or until golden brown. Serve warm.
What are some of the ways you beat the winter gloom????