Hot & Sour Soup

In interest of changing things up around here during Fall & Winter. I tried my hand at a Hot & Sour Soup. I can tell you it surprised me how well it turned out. We made it just spicy enough, next time we're going to do two batches one normal spice and one with extra heat for those who want it. The kids loved the way this one turned out, so I'll leave the recipe as is. I would consider this a 2-3 on the spice level, not burn your lips spicy but a nice warmth in the stomach. 

 Hot & Sour Soup

3 cups bone broth (or veg. I used chicken)

3 cups water

1/2 cup soy sauce

1/2 cup vinegar (rice, apple cider or white) 

1 whole head of garlic sliced in half (leaving skin on)

1 finger of ginger (about 1 inch long, sliced, skin on)

1 tsp Taekyung red pepper powder (or 1 Tbsp Sriracha to taste for spice)

Salt & Pepper to taste

2 eggs well beaten

Sliced green onions

1) In Instant pot place water, bone broth, soy sauce, vinegar, garlic, ginger and Taekyung red pepper or Sriracha. Close and turn to "soup" cook for high for 20 minutes.

2) When done, strain and place broth back into IP. Taste and season as necessary 

3) Turn IP to Saute, when nice and hot pour in beaten eggs stirring constantly. 

4) Serve with green onions on top

Mangia!

Chile Cheese Hors d'oeuvre

Need a new appetizer, or a potluck dish for some of those holiday parties that are coming up.  This is a recipe I grew up with and it was a go to potluck dish for any party my parents attended. My mom would actually bring copies of the recipe with her as it was inevitable someone would ask for the recipe.

Chile Cheese Hors d'oeuvre
8 eggs
1/2 cup flour
1 tsp baking powder
3/4 tsp salt
3 cups mixed jack & cheddar cheese (shredded)
1 1/2 cups cottage cheese
2 4 oz cans diced green chilies

Beat eggs until light and fluffy.
In separate bowl mix together flour, baking powder & salt
Add dry mixture to eggs
Fold in cheese and chilies
Bake @ 350 in a 9X9 greased pan for 1 hour or until toothpick comes out clean