Sopa de Fideo

This dinner was super quick to whip up, done in under 30 minutes. The kids all agreed it was delicious! Serves 8

Ingredients:
1/2 onion, quartered
6-7 Roma tomatoes, quartered
1 tsp minced garlic
2 TBSPs chicken bouillon
2 TBSPs tomato bouillon
1/2 tsp ground black pepper
pinch of cumin
2 cups of water
2 TBSP olive oil
16 ounce package of fideo (or vermicelli)
another 4-5 cups of water
1-2 tsp fresh cilantro leaves

Directions:

1. In a blender place onion, tomatoes, minced garlic, chicken bouillon, tomato bouillon, pepper, cumin, and 2 cups of water. Puree until smooth and set aside
2. Heat oil in a large pot over medium heat. When the oil is shimmering add the fideo. If using vermicelli break up the sticks into smaller sections. Stir for 1-2 minutes until fideo/vermicelli is slightly toasted, but not burned.
3. Stir in the pureed mixture into the fideo until the puree thickens and darkens, about 5 minutes.
4. Add remaining 4-5 cups of water and bring soup to a boil. Add in cilantro, cover and reduce to low heat and cook for 10 minutes or until pasta is tender.
5. Serve warm, topped with more fresh cilantro leaves if desired.

THE BEST baked chicken and rice casserole

Ingredients:
2 cups white rice
1 white onion diced
6 TBSP butter, melted
2 TBSP flour
5 cups chicken broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
4-6 chicken thighs
2 tsp Italian seasoning
1/2 tsp garlic powder

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
2. In the 9x13 pan stir rice, onion, 3 TBSP melted butter, and flour together until the flour has no more visible white specks. pour in chicken broth, heavy cream, salt, and pepper and stir to combine.
3. Place chicken thighs on top of the the rice mixture. Brush remaining melted butter on top and sprinkle with Italian seasoning and garlic powder.
4. Cover with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake another 30 minutes until rice and chicken are cooked through and the chicken skin cripss up. Serve hot.

Crock Pot Salmon and Vegetables

Ingredients:
4-6 salmon fillets
1 package frozen vegetables (stir fry, asian, classic)
Salt and Pepper to taste
2 TBSP Soy Sauce
2 TBSP Honey
2 TBSP Lemon Juice
1 tsp sesame seeds, optional

Directions:

1. Dump the frozen vegetables in the slow cooker.
2. Season the salmon with salt and pepper to taste
3. Place the salmon on top of the vegetables.
4. Mix together the soy sauce, honey, and lemon juice. Drizzle it all over the salmon in the crock pot.
5. Sprinkle with sesame seeds, if using.
6. Cover and cook on LOW 3+ hours, until the salmon is done to your liking. 
7. Serve over rice, if desired.
8. Drizzle everything with the sauce from the slow cooker.