Tuesday, June 22, 2010

Quick And Easy Green Chili Soup

Quick And Easy Green Chili Soup - So Easy A Kid Can Make It

This is a simple, spicy soup that I came up with that uses canned items for most of the ingredients. This makes it simple enough for a kid to prepare. For safety reasons, there should be adult supervision when items are being cut. You can vary the heat by deveining the jalapeño, or by adding another jalapeño to spice it up more. With one jalapeño, it is not too hot for my ten year old, so you might want to use this as a guide. If you do get it too hot, add some more American or Velveeta to cool it down a bit. The cooking times are for a 800 watt microwave oven. You can make this on the stove top, but you have to be very careful not to burn the cheeses. For thicker soup, cut the milk in half.

1 family size can cream of mushroom
1 can roasted and chopped green chili
1 can whole kernel corn
1 diced jalapeño
1/2 onion diced
2 tablespoons cream (optional)
1/2 cup milk
pepper to taste
4 slices American cheese
1 cup grated cheddar cheese
1 inch slice of Velveeta or other processed cheese

1 large microwave safe bowl
1 large spoon
1 knife

  1. In a large bowl,mix together all ingredients except cheeses.
  2. Heat in microwave for 6 minutes, stirring every one and one-half minutes.
  3. After 4 minutes, add sliced cheese and Velveeta.
  4. After 6 minutes, stir in cheddar.
  5. Heat 2 minutes or more if needed, stir mixture until cheeses are melted in.
  6. Serve with tortilla chips.
  7. Enjoy!

Sunday, June 20, 2010

How To Make Popcorn - Foolproof Method

Making popcorn is an easy task. It is one of those snacks that people tend to burn, and if they don't burn it, they waste half the kernels. This is my "sure fire" method that works for me every time. I hope you like it.


One Large Pan with a Tight-Fitting Lid
Large Bowl for serving
Small Knife for cutting up butter

  1. Cut butter into 1/4 inch slices, then cut these into 4ths.
  2. Cover the bottom of the pan with 1/8 inch of oil.
  3. Place the pan on your stove and put the burner on High heat.
  4. Put a SINGLE LAYER of popcorn in the pan - do not add extra kernels - they will only go to waste.
  5. Place the lid on the pan.
  6. When you hear the first kernel of corn pop, quickly lift the lid and toss in the butter.
  7. Recover the pan quickly to avoid getting burned from flying kernels and hot oil.
  8. After the lid is on the pan, shake the pan back and forth vigorously to insure that the kernels pop and do not burn.
  9. When you hear very few kernels popping, pull the pan from the heat and shut off the burner.
  10. After the last kernels have popped, remove the lid, salt the popcorn to taste, and place it in the bowl.
  11. Enjoy!