Creamy Mole Chicken Soup

Fall is my favorite season of the year.  I love sweaters, boots, scarves, football, all things pumpkin, comfort food and the of course the beautiful weather.  Although it's STILL 90+ degrees here in Northern California and I'm just itching to wear sweaters and booties and make some soup......I just cannot do it in this HEAT!  But when it does cool down, this is the FIRST thing I'm making. 

Doesn't it look fantastic?!  I would totally scoop this with some tortilla chips.  YUM.

So for those of you in cooler climates, here's a warm and cozy comfort food recipe you can try ASAP.

Recipe courtesy California Milk Advisory Board...thank you!

Creamy Mole Chicken Soup

Ingredients:

– 3 dried pasilla chile peppers, stems and seeds removed and torn into strips– 1/3 cup raisins– 2 teaspoons unsweetened cocoa powder1 1/2 teaspoons each: chili powder and dried oregano leaves– 1 teaspoon ground cumin– 1 (32-oz.) container chicken broth, divided– 1 (14.5-oz) can fire-roasted diced tomatoes– 2 tablespoons California butter– 2 cups chopped onion– 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes– 2 tablespoons flour1 cup each: sliced carrots, sliced celery and corn– 1 chayote squash, pitted and cut into 1/2-inch cubes– 1 (15-oz.) can black beans, rinsed and drained– 7 ounces can diced green chiles– 1 cup shredded California Monterey Jack cheese– 1/2 cup light California sour cream– Crumbled California Cotija cheese, baked tortilla strips, diced avocado, fresh cilantro leaves and sliced green onions (optional toppings)
Directions:

Place dried chiles in a large saucepan and cook and stir for 2 minutes or until fragrant. Place in a blender with raisins, cocoa, spices, 2 cups broth and tomatoes; puree until smooth. Place back in saucepan. Melt butter in a large nonstick skillet. Add onion and chicken and cook over medium-high heat for 10 minutes, stirring frequently. Add flour and cook for 1 minute more. Add to stockpot with remaining broth, carrots, celery, corn, squash, beans and canned chiles. Bring to a boil; reduce heat and simmer, covered, for 45 minutes. Slowly add cheese, stirring constantly and cook just until melted. 

Ladle into bowls and top each serving with sour cream, crumbled Cotija and any desired toppings.

Makes 6 to 8 servings.

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Football Inspired Cheese Ball for Super Bowl

The California Milk Advisory Board just sent me this recipe for this very creative football inspired cheese ball....I love it!  It's made with California Monterey Jack and blue cheese.  I have yet to make it myself, but wanted to share it with you all before the big game on Sunday.....just in case you're looking for a last minute Super Bowl themed appetizer.

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Muffin Tin Mini Pies

My friends over at the California Milk Advisory Board just sent me this fantastic recipe for muffin tin mini pies.  What a fantastic project to make with the kids at home, school, 4H or any other baking function.  Everyone can have their very own muffin tin mini pie when it's all said and done!

Below you'll read the press release on these bite sized treasures and find the recipe as well!

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WW: Spooktacular Treats made with Dairy {recipes}

If your kids are like mine, then Halloween rates right up towards the top of the list when talking holidays.  Why?  For us, it all has to do with the decorating and the ghoulishly ghouls that are spotted everywhere from school to the neighborhood library and of course the candy they collect has a little something to do with it as well. 

When I received recipes for these kid-friendly, spooky and fun confectionery-free treats from the California Milk Advisory Board, I just had to share with you!  All the recipes in the photo are made in 30 minutes or less, and use Real California dairy products.  Food is so much more fun to eat when it looks like this, whether you're a kid or an adult, right?!

I think any of these would be perfect for a Halloween party at school, at home or just as an after school snack!  My kids are gonna love the Spider Web Pizza, the Toasted Ghosts and the Yogurt Ghost Pops for sure.

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CA Milk Advisory Board Career Internship Program Visitors

Friday we had the pleasure of meeting two college students when they stopped by the ranch as part of their California Milk Advisory Board {CMAB} sponsored internship program.

The CMAB Career Internship Program helps train dairy leaders of the future through a hands on program offering a wide span of experience in the dairy industry.  The six week program helps give participants an understanding of the California dairy industry from all angles available.

During the six week program the participants are involved in field assignments with dairy partners including California dairy farmers, cheese and milk processors, retailers, industry lobbying and regulatory groups, advertising, public relations and nutritional education agencies. 

Tessa Buratto and Brian Mederios, both currently enrolled at Cal Poly in San Luis Obispo, were on their last leg of their six week internship.  They arrived at our ranch in the afternoon with Kris Costa from CMAB, who is chaperoning the two of them. They had just finished attending a cheese plant tour at the nearby Cowgirl Creamery. 

Dominic showed them around the ranch a little bit and talked about the dairy industry and how our dairy farm is set up and how we run the ranch.   He also got to catch up with the current happenings of Cal Poly, where he is a graduate from.  He and Kris, from CMAB, both attended Cal Poly at the same time and they were able to reminisce a little as well.

It's really encouraging to see a program like this, from organizations like California Milk Advisory Board helping our youth, the future of the dairy industry,  gain a deeper understanding of all aspects of the dairy industry and help them to create a network of contacts for their future careers in the dairy industry.

And it was really nice for me to meet some of my readers in person!  Tessa follows my blog.  And Kris reads it as well!  I know you all know so much about me and my life, it's nice for me to meet and get to know you a little bit as well.

Thanks for visiting Tessa, Brian and Kris.  It was a pleasure for me to meet you all.

Happy Saturday!

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