Green Chili Corn and Potato Soup
2 tbsp. butter
1 leek slices, or 1/4 c. chopped onion
4 c. chicken broth
4 c. diced pared white potatoes
1 c. pared sliced carrots
2 tsp. lemon juice
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried leaf thyme
1 (1 lb.) can whole kernel corn, drained ( I use frozen white corn)
1/2 c La Victoria Green Salsa

In large saucepan, melt butter. Add leek and cook 5 minutes. Add remaining ingredients except corn. Cover and simmer 40 minutes or until potatoes are tender. Add corn and heat 5 minutes.

Scanner Broke...so until then. . .

I wore out my scanner. It will be a bit before it is replaced. Between no kitchen floor, backsplash (you get the idea) the scanner is not the highest priority in our home improvement plans.

I shared one chile recipe but I stirred one up this weekend that has really been a hit. No real recipe so this what I did:

2 pounds of pork roast, trim off all the visible fat and cut into small bite-size piece
2 cans RoTel tomatoes with cilantro and chiles
1 restaurant-sized gallon can of pinto beans (I buy mine at Smart & Final)
2 cans black beans
1 large bunch mexican green onions
1/4 c minced garlic (mine from a jar)
1 package Farmer John red hot link sausage
2 fresh jalepenos thinly sliced
1 medium-sized can of crushed tomatoes
seasoned pepper

Pour and put in a large crockpot on low. Cover tightly and serve it tomorrow. Hmm, Humm good!

I served with vegetable pinwheels, corn muffins, flour torillas, grated cheese, and sour cream. Green onions to top....really good