In Susie's Kitchen: Crock Pot Creamy Enchilada Soup

I've made more enchilada soups than I can count. This blog might turn into an enchilada soup blog soon enough. But today I tried a crock pot version of creamy enchilada soup and it honestly was everything I've ever dreamed of and more in an enchilada soup. And I honestly have dreamed about it before. Plus it has to be one of the easiest and cheapest meals I've made in  a long while!

Without further ado, here's the recipe!

Ingredients:

• 2 frozen chicken breasts
• 1 can of corn (don't drain!)
• 1 can of black beans, drained and rinsed
• 1 can of Rotel
• 1 package of dry ranch dressing
• 8 oz. of cream cheese (or greek yogurt if you're healthier than me)
• 1 teaspoon of cumin (I always go overboard and add a little more!)
• 1 teaspoon of onion powder (I also added a few frozen onions)
• Sour cream (optional)
• Cilantro (optional)
• Tortilla chips (optional)
• Mexican-blend cheese (optional)

Cooking Instructions:

• Put the frozen chicken breasts into the crock pot 
• Top the chicken with the Rotel, beans, corn, ranch dressing, and all of your spices
• Stir together
• Top with cream cheese
• Set the crock pot on low and cook for 6-8 hours (I cooked mine for 7)
• Stir occasionally to mix the cream cheese in
• Shred the chicken once it's finished
• Garnish with sour cream, cheese, cilantro, and crumbled tortilla chips

One of the most painless meals I've ever had. And so good!

I will say that I always add a little extra to all of my spices and seasonings to give it a little more flavor. So if it calls for a teaspoon, I almost always add another 1/4 or 1/2 tsp!

Enjoy!

In Susie's Kitchen: Cheesy Salsa Verde Sausage Pasta

At this point I think you all understand what a fan I am of simple meals that I can conquer in under 30 minutes. It's very rare that I have time to cook an extravagant meal when I'm having to rush to the grocery store after work to get all my ingredients and try to have everything on the table before Rafael gets off work. So here's another 30-minute wonder!
I originally found a similar recipe with chicken, but I chose to do sausage because it's easier and cheaper!

Serves 2-3.
Ingredients:

• 1/2 lb. smoked sausage
• 1/2 cup heavy whipping cream
• 1 cup pepper jack cheese
• 3/4 cup salsa verde (If you use a mild/med this will not be spicy at all)
• 1 cup penne pasta
• 1 cup chicken broth
• 2 tsp. olive oil
• Salt & pepper (to taste)
• Cilantro for garnish (optional)

Instructions:

• Add the olive oil and sliced sausage to a medium skillet and cook for 3-5 minutes, or until lightly browned. Remove from heat and set aside when cooked.
• While the sausage is cooking, in a medium pot, add the whipping cream, salsa, chicken broth, and pasta. Mix together and then bring to a boil. Once it is at a boil, lower the temperature to a simmer and cover for 15 minutes or until the pasta is soft.
• Once the pasta mixture is cooked, remove from heat and add sausage, cheese, and if desired, add cilantro for garnish.

And with those three simple steps, you are done! Quick & easy.

Make sure to let me know if you try it and how you like it! I liked it so much when I made it for myself on Tuesday night that I ate my leftovers for lunch the next day at work and had to make a second batch for Rafael on Wednesday night! 

In Susie's Shoes 5th Anniversary!

My blog first started back in the days where Rumi Neely (fashiontoast) ruled the world and bloggers were few and far between. I was fifteen years old and I practically worshipped Rumi and thought what she was doing was the greatest thing since sliced bread (or, in her case, toast). I decided to create a blog of my own (outside of tumblr) and started posting all sorts of things- outfits posts, flat lays, outings and adventures with friends, makeup, Polyvore guides...you name it, I was attempting it.

All of a sudden, blogs started popping up everywhere. Companies would contact me left and right and I was thinking, "Holy crap. This is so. Cool."
I was constantly looking for new things to talk about and to wear, and it was great.

And then I started working every day until 10 pm. And I started college and I suddenly had to start working for my grades (who knew?). My blog posts were dwindling, but I couldn't bring myself to delete it. Just recently I realized what a huge outlet and blessing this blog had been for me and how many opportunities I have been given through it, so I started to get back into the habit of posting occasional outfits and recipes (while not letting it get too consuming).
And I thought to myself, I've been doing this a while. I wonder how long it's been?
Much to my surprise, Blogger tells me I started this old thing in June of 2010. Five years ago. 

 So I wanted to take this opportunity to post a few throwback outfits and to thank everyone who read my blog 5 years ago, everyone who just started reading it, and the all of the companies and organizations who have collaborated with me to make something great.
I am so very thankful for each and every page view, comment, and email I get from all of you!

Here's to another five years!

In Susie's Kitchen: Cheesy Enchilada Rice

I think it's time for me to be put on a Mexican food timeout. I think about chips and salsa all day and I have dreams about enchiladas. And margaritas. Always margaritas. So since I have been on such a Mexican food kick, I decided to start trying out my own (easy) Mexican dishes for dinner! This one was crazy easy and, not to toot my own horn, pretty darn good. I hate leftovers, and I ate all of these leftovers. All. Of. Them.

So like I said...dreams about enchiladas. Except I don't actually want to have to put forth the effort to make enchiladas right now so...an enchilada rice skillet that takes 25-30 min tops? My kind of enchiladas. 

Ingredients:

• 
  
• 1 tbsp. olive oil
• 1/2 lb chicken (I used frozen shredded chicken)
• 1 cup uncooked rice
• 2 cloves minced garlic
• 1/4 cup onion (I used frozen onion!)
• 1 can of sweet corn, drained
• 1 can of black beans, drained and rinsed
• 3/4 cup mild enchilada sauce
• 1/2 cup green enchilada sauce
• 1/4 teaspoon cumin
• 1/4 packet of taco seasoning
• salt & pepper to taste
• 2 cups shredded Mexican blend cheese
• small bunch of chopped fresh cilantro
• tortilla chips (optional)
• sour cream (optional)

Cooking instructions:

• In a medium pot, boil 1.5 cups of water, then then add rice and simmer on low for about 20 minutes (could be different depending on instructions on package).
• Heat olive oil in a large skillet on med. high and add garlic, onion and chicken. Cook until chicken is browned (3-5 min).
• Stir in corn, black beans, rice, enchilada sauces, cumin, and taco seasoning. Let sit on med. low for 5-10 minutes, stirring occasionally, or until heated through.
• Remove from heat and top with cheese, cilantro, crumbled tortilla chips (optional) and sour cream (optional).

Enjoy! 

In Susie's Kitchen: Oven-roasted Sausage & Potatoes

So here I am, knee-deep in a 15-month relationship loving to play the housewife role (minus the cleaning) and cook dinner, and I am scouring the "Food & Drink" section of Pinterest for at least 30min every day looking for fun, new things to try out. I'm dying over all of the extravagant pastas and salads, asking my boyfriend, "How does _____ sound?" "Omg _____ sounds amazing." "I'm totally making ______ tonight!"
His response? Every. Time?
"I just want something with meat and potatoes. Meat and potatoes, Susan."

So here I am, feeling defeated with a potato and sausage meal, only to find that 1) not only is this the easiest meal in the world, but 2) it is also incredibly delicious.
This is a must-try and I cannot tell you this enough. Plus, you most likely have half of the ingredients on hand!

Ingredients:

• 4 russet potatoes (I used 3 medium red potatoes and 2 russet potatoes because that's what I had)
• 1 small white onion
• 1 lb. smoked sausage
• 1/2 packet of zesty italian seasoning
• Salt & pepper (to taste)
• 1/2 tsp. garlic powder
• 2 tsp. olive oil

Cooking instructions:

• Preheat the oven to 400 degrees
• While the oven is preheating, chop potatoes into small cubes/slices/whatever (doesn't actually matter)
• Slice sausage
• Mix potatoes, sausage and onion into a bowl with all of the seasonings and olive oil, and toss 
• Cover a cookie sheet with foil and toss everything onto it, distributing evenly
• Cook for 45 min, stirring slightly every 15 min (to make sure the potatoes cook evenly)

And that's it! So easy, all you have to do is wait for it to cook! Smells amazing and serves 3-4.

PS- I always add more seasoning/onions/etc. to my own taste. I like flavorful foods, so I almost always add extra, and I encourage you to do the same! Try it out as it is, and if you want more- add more!

In Susie's Kitchen: Creamy Chicken Enchilada Soup

I'll admit, I've been cooking up a storm the past few weeks and have been seriously slacking on posting recipes of the deliciousness that has ensued. I want to use the whole "I'm studying for finals! It's the end of the semester- give me a break!" excuse, but we all know I'm not the type to lock myself in my room or a library and study for hours. 
So here I am, with a long overdue recipe that I loved, and the best part? It cost me under $20 for all of the ingredients (I used store-brand for everything except the Rotel) and only took 30 minutes to make!

Ingredients:

• 2 small corn tortillas cut into strips (I used a pizza slicer! So fast & easy)
• 4 tsp vegetable oil
• 1 lb of chicken breasts, diced or shredded (I used pre-cooked & diced)
• 1/3 cup white or yellow onion
• 3/4 cup enchilada sauce 
• 8 oz. original cream cheese

• ¼ teaspoon ground cumin
• ¾ cup chicken broth
• 1 can black beans (drained)
• 1 can corn (drained)
• 1 can of Rotel diced tomatoes (with green chiles- optional)
• 1/2 cup fiesta blend cheese
• *optional* Cilantro for garnish

Cooking Instructions:

1. Over medium heat, add 1tsp  vegetable oil in a large pot. Add your tortilla strips and fry until they are crispy and slightly browned. Remove them and set them aside.
2. Add the last 3 tsp of vegetable oil to the pot and turn heat to medium high. Toss in your chicken and onions and brown them. (Cook your chicken for about 7-9 min if you did not use pre-cooked, and add your onions after about 5 min).
3. Mix together your cream cheese, cumin, and enchilada sauce in a separate bowl. 
4. Pour in the chicken broth over the chicken and then add your cream cheese mixture. Stir in well, and then add the beans, corn, and Rotel. Let it simmer on medium-low for 5 minutes, and then cover for 10 minutes (stirring occasionally).
5. Serve immediately with cheese, tortilla strips, and cilantro.

Enjoy!

Let me know if you try it & how you like it!

Recipe: Loaded Baked Potato Soup

For pretty much the entirety of my life I have had one thought towards cooking: someone else can do it for me. I love my mom's cooking, and I love fast-food. And despite my parents efforts to get me to learn how to cook, I have always objected with the mindset of getting rich and having someone else do it for me (a girl can dream, right?). 
And then a little over a year ago I got into a relationship where my boyfriend enjoyed cooking, and was good at it, so I let him do it. And it was great. 
But with both of our busy schedules, we mostly resorted to fast-food. I've always heard people say, "I'm so sick of fast-food, I want a home-cooked meal." Me? No. Never. I could live off of that junk.
My sister/roommate was disgusted by my eating habits and always told me that's why I was constantly sick and tired. Didn't believe her. How could my fast-food betray me like that? It wouldn't.
But all of a sudden it happened: I constantly felt lethargic. And bloated. And I could not get my skin to clear up. 
SO the fast-food queen of the world unhappily decided she would do a little cooking to see if that helped matters.
And even though I almost hate to admit it, it really has been working. And I kind of love cooking and can't stop.
But my favorite part? Finding recipes online and completely switching them up and adding new things to make them my own.

Here's my recipe for loaded baked potato soup (which tasted AMAZING and is a must-try!).

Ingredients:

• 6 slices bacon, crumbled
• 8 tablespoons unsalted butter (yikes...I know. I used the "light" version to compensate)
• 4 cups milk
• 2 green onions, sliced
• 1 cup cup all-purpose flour
• 1/2 pint whipping cream
• 4 red potatoes, sliced into quarters
• 1/4 cup white or yellow onions, diced
• 2 cup shredded cheddar cheese
• 3/4 cup sour cream
• 1 can of corn, drained (optional...I just love corn in my potato soup because my mom always added it)
• Salt & pepper (to taste)
• Chicken broth (OPTIONAL- only to thin it if you want!)

Instructions:

• Fry bacon in a large skillet and cook all the way through, until browned and crisp.
• Melt the butter in a large pot over medium-low heat. Add in the flour and whisk together with the butter, and then add in onions until it's a creamy mixture (1-2 min).  Then add in the milk and whipping cream and stir again, constantly, until it thickens. Once it looks thick and consistent (add more milk OR chicken broth if you want to thin it) add in the potatoes, green onions, corn, and half of your crumbled bacon.
• Bring it to a boil and then reduce heat to simmer until potatoes are cooked thoroughly. This took me about 30 min, but test them after about 20-25 min to check. Once the potatoes are fully cooked, add in the cheese, sour cream, the rest of your bacon (save a little to garnish it if you want) and salt and pepper to taste. For your desired consistency, add more milk OR use chicken broth to thin it.
• I garnished mine with a little more cheese, a couple sliced green onions, and some more pieces of bacon! 

I'd love to hear feedback on how it tastes if you try it! I loved mine! Let me know what you do differently, as well, because I love to try new things.

I'll continue to post new recipes, and a couple of past ones that worked out well!

Homemade Green Smoothie Recipe

My first thought when seeing this smoothie was this: gross.
My first thought when tasting this smoothie was this: AWESOME.
I'm not a huge health nut...to be honest, I just go through "healthy phases." But I'm really trying to be more consistent with keeping up with healthy eating this time. I love Naked fruit drinks, so I thought I'd try and save a buck and make a similar one myself. This was ridiculously easy to make, and I felt so refreshed after drinking it!

All you need are these few ingredients, and a blender to put them in!

• 1/2 a cucumber, sliced
• 1 pear, sliced
• 1 green apple, sliced
• 1/2 cup Kale
• 1/2 cup ice water

If you want a little more sweetness to it, you can add 1 sliced banana. I tried to keep everything in mine  completely green but if you're just starting out, you might need to add a little bit more sweetness to it!
It's not as immediately appetizing as a fruit smoothie, but you have to remember that it's not the same kind of smoothie. This is more refreshing and healthy tasting in my opinion, and I love it!

Let me know if you try it, and tell me what you think!

xo Susie

homemade hot cocoa recipe

^This^ was my first attempt at homemade hot cocoa! Scooooooore!

I was about to pull out a package of hot cocoa last night to make for my Harry Potter movie marathon, and when I couldn't find any, I figured I'd just make my own.
I threw some ingredients that I assumed would be in hot cocoa, and it turned out wonderfully, if I do say so myself!
Here's what you need for a perfect mug of homemade hot cocoa:

• Milk (I used skim to be healthier)
• Powdered unsweetened cocoa (I used Nestle)
• Raw sugar
• Whipped cream (optional)
• Cinnamon (optional)
• A mug
• A microwave

Here's how ya make it:

• Pour 8oz of milk into your mug
• Microwave it for 1min 30sec on high
• Stir in 1 1/2 tbsp. of cocoa
• Once that's completely stirred, add about 3 spoonfuls of raw sugar
• Add desired amount of whipped cream
• Sprinkle either cocoa or cinnamon on top
• DRINK UP & ENJOY!

It's perfect for chilly autumn/winter evenings :')
Let me know if you try it & what you think!!

xo