Author: Rachel Dizney

“York Sensational Brownie Recipe”

Ingredients:

  • 1 1/2 cups (3 sticks) butter, melted
  • 3 cups sugar
  • 1 Tbs vanilla extract
  • 5 eggs
  • 2 cups all-purpose flour
  • 1 cup cocoa
  • 1 tsp baking powder
  • 1 tsp salt
  • 24 small (1.5 inch) York peppermint patties

Directions:

Heat oven to 350F. (325F if using glass pan.)  Grease 13x9x2″ baking pan. Mix together butter, sugar, and vanilla.  Add eggs, stir until well blended.

Stir in flour, cocoa, baking powder, and salt.  Set aside 2 cups of batter.

Spread remaining batter in prepared pan.  Arrange peppermints in single layer over batter, about 1/2″ apart.  Spread reserved 2 cups over patties.

Bake 50-55 mins or until brownies begin to pull away from sides of pan.

Cool completely in pan.  Makes about 36 brownies

Nutella stuffed cookies

INGREDIENTS
2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling

INSTRUCTIONS
Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
NOTES
If dough is hard once chilled, place out to thaw for 20-30 minutes or until you can work with it.

http://www.ambitiouskitchen.com/2012/09/nutella-stuffed-brown-butter-sea-salt-chocolate-chip-cookies-my-favorite-cookie-ever/

Pancetta Brussels Sprouts

Ingredients:

  • 2 oz pancetta minced
  • 2 lb brussels sprouts (weight after outer leaves and stems removed)
  • 1.5 tbsp extra virgin olive oil
  • 4 cloves garlic, minced or sliced thin
  • kosher salt and fresh ground pepper

Directions:

In a deep heavy sauté pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 8 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4-5 minutes until tender crisp.

Crack Chicken (instant pot)

Ingredients

  • 4 slices thick cut bacon, diced

FOR THE CHICKEN BREASTS

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper, to taste

FOR THE CREAM CHEESE + RANCH SEASONING MIX

  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • salt and fresh ground pepper, to taste
  • 1 cup low sodium chicken broth

Instructions 

  • Press the “Sauté” button on the Instant Pot and wait for it to heat up.
  • Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
  • Heat olive oil in the Instant Pot.
  • Season chicken with paprika, garlic powder, salt, and pepper.
  • Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
  • In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
  • On the Instant Pot press “Cancel” to stop sautéing.
  • Add cream cheese mixture to the Instant Pot
  • Pour in the chicken broth and add bacon
  • Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
  • Remove lid, cut up chicken into bits, and sauté if the cream cheese is lumpy for few minutes.

SLOW COOKER version: chicken, cream cheese, and ranch seasoning to a slow cooker; cook on low for 5 to 6 hours or on high for 3 to 4 hours. OR, until chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.

FREEZE: store for up to 3 months. When ready to serve, remove from freezer the night before and let thaw in the fridge overnight. Reheat and serve.

https://diethood.com/instant-pot-crack-chicken-recipe/

Coleslaw

Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled
1/2 small white onion

Ingredients for the dressing
1 tablespoon distilled vinegar (not cider vinegar)
1/2 cup mayonnaise
1 tablespoon Splenda (or white sugar)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery seeds (not celery salt)

Add-in:
Optional. Add 1/2 red or green bell pepper, sliced thin or hashed.
Optional. Add 3 radishes, red or white, hot if you like, sliced thin or hashed.
Optional. Add 1 small minced jalapeño if you like it hot.

  1. Shred the cabbage, carrot, and onion. Set them aside.
  2. Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion. Cover, taste, and adjust seasonings. Chill for at least 1 hour if possible

.https://amazingribs.com/tested-recipes/vegetables-and-salads/simple-creamy-southern-coleslaw-recipe

Creamy Taco Soup

Ingredients:

  • 2 lb ground beef or turkey or chicken
    • 1 tbsp oil (if using chicken)
  • 2 bundles of green onions diced (or large onion)
  • 4-5 cloves garlic minced
  • 1 yellow or red bell pepper diced
  • 1 (10 oz) can Rotel tomatoes and 1 large tomato, chopped
  • 1 (8 oz) pkg cream cheese and 1 cup heavy cream
  • 4 tablespoons of my taco seasoning (see recipe)
  • 1 box of beef broth (32oz)
  • Optional toppings: lime, cheese, avocado, cilantro, sour cream, or jalapeno

Instructions:

  • In a large pan, brown beef, onion, and garlic over medium-high heat for 7-8 minutes or until the ground beef is browned through.
  • Add the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir for 4-5 minutes or until tomatoes are soft and tender and cream cheese is mixed through.
  • Pour in beef broth and reduce heat to low-medium. Simmer 15-20 minutes or until desired thickness is achieved.
  • Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.
  • https://gimmedelicious.com/creamy-taco-soup/

Coconut Flour Pancakes (Low Carb and Gluten-Free)

Servings: 12 pancakes

Ingredients
1/2 cup coconut flour
3 tbsp Swerve Sweetener
1/2 tsp baking powder
1/2 tsp salt
6 large eggs
1/4 cup butter melted
1/2 tsp vanilla extract
3/4 cup sparkling water (or regular water)
Additional butter or oil for the pan

Instructions
Preheat oven to 200F.
In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and vanilla and stir to combine. Add sparkling water and whisk until smooth. Let batter rest a few minutes to thicken*.

Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two or three tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can’t fit any more pancakes into the skillet (you should be able to get 3 or 4 in).

Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.

*Cook’s Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.

https://alldayidreamaboutfood.com/light-and-fluffy-coconut-flour-pancakes-low-carb-and-gluten-free/

Egg and Sausage Breakfast Bake

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4
Serving Size: 1

Ingredients

  • 1 medium yellow onion
  • 3 spicy Italian sausage links
  • 6oz sliced baby bella mushrooms
  • 1Tbsp butter
  • 6 eggs
  • 1/2c shredded parmesan cheese
  • 1c shredded cheddar cheese
  • 4oz cream cheese
  • Options: red pepper flakes, hot sauce, sour cream, or green onion

Instructions

  1. Pre-heat the oven to 350 degrees Fahrenheit and spray 8×8 baking dish with non-stick spray.
  2. Slice onion and sausage; add butter to skillet and melt over medium high heat.
  3. Saute onions until translucent; add mushrooms until fully cooked; add sausage until browned.
  4. Crack and beat 6 eggs; if desired, add red pepper flakes and hot sauce.
  5. Whisk parmesan and 1/2c cheddar cheese into eggs.
  6. Add cream cheese to skillet; melt and combine thoroughly.
  7. Pour sausage mixture into the bottom of the baking dish, cover with eggs and sprinkle with 1/2c cheddar cheese.
  8. Bake 20-30 minutes until golden brown and eggs are set. Finish with sour cream and green onions, if desired.

Nutrtional Information

Per serving: 458 calories, 6g total carbs, 5g net carbs, 39g fat, 31g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

Link:
http://butterisnotacarb.com/egg-and-sausage-breakfast-bake/

Columbia’s 1905 Salad

  • Makes 2 full salads or 4 side salads.
    Ingredients
    4 cups iceberg lettuce, broken into 1 ½” × 1 ½” pieces
    1 ripe tomato, cut into eighths
    ½ cup baked ham, julienned 2″ × ⅛” (may substitute turkey or shrimp)
    ½ cup Swiss cheese, julienne 2″ × ⅛” strips
    ½ cup pimiento-stuffed green Spanish olives
    2 cups “1905” Dressing (see recipe below)
    ¼ cup grated Romano cheese
    2 tablespoons Lea & Perrins Worcestershire Sauce®
    1 lemon

Salad Preparation
Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately.

Dressing
Mix ½ cup extra-virgin Spanish olive oil, 4 cloves minced garlic, and 2 teaspoons dried oregano in a bowl with a wire whisk. Stir in ⅛ cup white wine vinegar, gradually beating to form an emulsion, and then season with salt and pepper to taste. For best results, prepare 1 to 2 days in advance and refrigerate

Greek Lemon Chicken Wraps

2 lbs of chicken tenders
Sea salt & fresh ground pepper
Juice of 1 lemon
3 tbsp white wine vinegar
½ cup of extra virgin olive oil
2 tbsp dried oregano
3 cloves of chopped garlic
Feta cheese for garnish
Lettuce for garnish
Tomato for garnish
Mayo for garnish
Salt and pepper the chicken tenders.

Prepare dressing in a small bowl:
Combine lemon & vinegar – whisk in olive oil as you pour it in a small steam. Add oregano & garlic and whisk well.

Pour half to ¾ of dressing over the chicken tenders. Reserve the ¼ dressing to use as a garnish. Heat a non-stick skillet over medium-high heat.

Place the chicken/ dressing mixture in the heated skillet. Cook until chicken no longer pink and cooked through.

Can be serve with garlic naan, sprinkled lightly with water and warmed in the oven

SF Cheesecake

Crust:

1 1/2 cups sliced almonds
2 tablespoons Splenda
4 tablespoons melted butter
350 for 10 mins; 9″ cool before transfer

Cheesecake:

3 packages (8oz) cream cheese (room temperature)
4 eggs (preferably room temperature)
1/2 Tablespoon Vanilla
1/2 Tablespoon Lemon juice
1 1/3 cups Splenda
1/4 cup sour cream

Put the cream cheese in a mixing bowl, and beat until fluffy. Add the other ingredients. When all ingredients are combined, scrape one more time, beat one more minute, and pour the mixture into the pan, on top of the crust.

Non- water bath method:
Start the cake at a high temperature- 400, and it slowly drops. If you have a pizza stone, bricks, or unglazed tile in the oven (these retain heat), the temperature will drop at a slower rate. Put the cheesecake on a baking sheet in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove it from the oven.
* Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Whiskey Making

5 lbs sugar & water bring to a boil
Corn 1.5 lbs ( cracked)
Wheat – soft 0.25lb (cracked)
1 tsp of amylase (or beano)
1 tsp fermax yeast

Use 2/3 of old process.

If 1st use 6lb sugar; 6lbs corn; 1 lb wheat; 10 grams whiskey yeast; 1tsp amylase; 2Tbs Fermax yeast; airlock will stop bubbling when ready (6days)

Siphon off & strain liquid into still

Brewhaus- Denver for still
5 gallon good size

Add cooper piping, water and connect to heating source. Add thermometer on top. Hot plate modified with veritable transformer. 1hr at 135 volts… doesn’t matter just slowly heat up and decrease volts. Closely monitor for quick heat up. 75-78 degrees on top thermometer is good… drips out slowly.
First, 2oz. Acetone /methanol
Next, 200 mls take off (add back to next batch)

Cauliflower Au Gratin

  • 1 small head cauliflower (about 2 pounds), green leaves removed
  • Olive oil, for drizzling
  • 1 small leek, white and light green part only, very thinly sliced
  • Kosher salt and black pepper
  • ¾ cup heavy cream
  • 6 ounces sharp white Cheddar, grated (about 1 1/2 cups)

PREPARATION
Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That’s fine. You’ll use them as well.)
Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Sugar-Free Sports Drink/ Flu Remedy Recipe:

  • 5-6 cups water
  • juice of a lime/lemon (2 to 4 oz)
  • 1/2 tsp potassium chloride (No Salt)
  • 1/4 tsp pink Himalayan salt – 1/8 tsp if too salty
  • 1 oz apple cider vinegar
  • Sweetener to taste or SF Water flavoring drops
  • Optional: 1 Tbsp of Natural Calm magnesium supplement

OR

Sugar-Free Sports Drink Recipe
1 cup (8 ounces) water (not carbonated)
2 tablespoons lemon juice
small pinch of salt (a teaspoon of salt contains 2,300 milligrams of sodium, so you need 1/20th of a teaspoon of salt—not much)
Flavoring and sweetener to taste. You might try Crystal Light Drink Mix, unsweetened Kool Aid (with sugar substitute to taste), or sugar-free flavored syrups such as Da Vinci or Torin

Goat Soap (not edible)

Steps:

  1. Measure on scale separately – lye, olive oil, goat milk, & coconut oil
  2. Frozen goat milk in pan add lye. Stir until combined (lye will thaw milk)
  3. Large pan Oil & scent added together …skimmer milk mixture & add in scented oil
  4. Immersion blender for 10ish minutes until slightly thick
  5. Place mix into silicon or wax papered molds.. into refrigerator for 3 or more days

Keto Chocolate Chip Cookies

1/2 cup Salted Butter
3/4 cup Erythritol (SoNourished)
1 tsp Vanilla Extract
1 large Egg
6 oz Almond Flour (6 oz – 1 1/2 cups)
1/2 tsp baking powder
1/2 tsp xanthan gum (optional)
1/4 tsp Salt
3 oz Sugar Free Chocolate Chips (30g – 3/4 cup)

Instructions
1. Preheat the oven to 180 C (355 F). Microwave the butter for 30 seconds to melt, but make sure it is not hot.
2. Place the butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds exactly.
3. Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
4. Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands.
5. Divide and shape the dough into 12 balls (or use a small ice cream scoop) and place on a baking tray. Bake for 10 minutes.
6. Allow to cool before serving. Keep in an airtight container for up to 7 days

https://www.fatforweightloss.com.au/keto-chocolate-chip-cookies/

Easy Mozzarella Balls

* Buy curd from an Italian market on day of event.
1. Cut the Curds: cut it into uniform 1″ curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom.
2. Cook the Curds: Place in a 5 quart pot on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
3. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
4. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
5. Microwave the Curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
6. Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
7. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
8. Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

https://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355

Creamy Chicken Marsala

INGREDIENTS:
• 3lb chicken tenders
• Olive oil
• 1 cup sweet Marsala wine
• 1 cup chicken stock
• Kosher salt and freshly ground black pepper, to taste
• Optional: 2 tablespoons chopped fresh parsley leaves
• Optional: 4 oz prosciutto, thinly sliced cooked with chicken

FOR THE MUSHROOM SAUCE
• 2 tablespoon unsalted butter
• 2 cloves garlic, minced
• 32 oz cremini mushrooms, sliced
• 1 tablespoons all-purpose flour
• 1 1/2 cups half and half
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:
1. Cut chicken tenders into 1” cubes
• OR breast meat pound with a flat meat mallet, until they are about 1/4-inch thick. Cut into 1” cubes. Season with a fair amount of salt and pepper; mix with a fork to distribute evenly

2. Put olive oil in a large skillet over medium high heat. Add chicken sear both sides until golden brown, about 25 minutes. Set aside.

3. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.

4. Mushroom sauce, melt 2 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned.

5. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Taco Seasoning

INGREDIENTS
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• ¾ teaspoon crazy salt- subs for:
• ¼ teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper

 

*Recipe is for 1 lb of meat
* Seasoning can be stored in airtight container.

INSTRUCTIONS
1.  Cook meat until no longer pink and drain off grease
2. Add desired amount of seasoning and ½ cup of water to the meat this will help with making the meat more moist.  Put back on stove for additional 5 mins on medium heat.

 

Avocado Chicken Soup

Ingredients:
1 lb boneless skinless chicken breasts, chopped into pieces
1 Tbsp vegetable oil
1 cup chopped green onions
1 jalapeño, finely chopped
2 cloves garlic, minced
32 oz carton chicken broth
1 tsp ground cumin
1/2 tsp kosher salt or to taste
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
2 large avocados, pits removed, scooped out of the shell
1 Roma tomato, diced (or you could top with salsa)
Tortilla chips, monterey jack cheese, sour cream for serving (optional)

Instructions:
1. Heat the oil in a large sauce pot over medium heat.
2. Add the onions, jalapeño and garlic. Saute about 2 minutes until the onion has started to soften.
3. Add in the chicken breasts, cumin, and chicken broth. Let simmer until the chicken is cooked through, 10-15 minutes (it depends on how thick the pieces of chicken were).
4. Remove the chicken from the pot, then shred it into smaller pieces when it has cooled enough to handle.
5. Use immersion blender, add cilantro and 1 ½ of the avocados into the pot and puree until creamy.
6. Season to taste with salt and pepper (I added 1/2 tsp kosher salt but add more if you use reduced-sodium broth).
7. Stir in the chicken and lime juice.
8.Garnish with the remaining 1/2 of chopped avocado, tortilla chips, cheese, salsa or fresh tomato, additional chile, etc etc.

http://tiphero.com/avocado-chicken-tortilla-soup/