Chicken Enchilada Soup

Ingredients:
Combine in instant pot set at (20 min for frozen-10 min thawed)

• 2.5 lbs boneless, skinless chicken breasts or thighs
• 24 oz chicken broth

Remove Chicken and shred it, set aside.

In a small bowl mix 1 or 2 ladles of soup with half and half. Stir, then add to instant pot. Add Enchilada sauce.

• 1 cup half and half
• 28 oz can green enchilada sauce
• 4 oz green salsa

Add to Instant pot and then put on Saute and heat til cheeses melt and blend in smoothly

• 2 cup Monterey jack cheese shredded
• 4 oz cream cheese, cubed and at room temperature
• salt and pepper to taste
• add a handful of fresh cilantro
• optional garnish: avocado, green onion, sour cream, tortilla chips

Ham Egg and Cheese Pull Apart Rolls

Servings 6 servings

Ingredients

• 9 Frozen Rhodes Rolls or your favorite roll recipe 
• 4large eggs
• 3 T half and half
• 1/4 cup diced ham
• 1/4 cup shredded cheddar cheese
• chopped parsley or green onion optional

Instructions

Assembling Pull Aparts

1. Grease muffin tin with nonstick baking spray. 
2. If using Rhodes Frozen Rolls use this step I not skip to step 3. Set 9 balls of  roll dough on the muffin tin. Some muffin cups will have 2 rolls and some will have 1 roll. We're going to work that out in a minute. Let rolls sit in muffin tins for about 20 minutes, or until they are thawed enough to cut with scissors.
3. Cut rolls in quarters, placing 6 qaurters in each muffin cup.
4. Evenly divide diced ham and cheese and sprinkle over rolls in the muffin cups. Use your fingers to toss the rolls, ham, and cheese together a little bit. 
5. Whisk eggs, half and half, salt, and pepper in a large measuring cup. Pour egg mixture evenly in muffin cups. Be sure to not fill them over 3/4 full. You might have more egg mixture than will fit. If so, disgard extra egg mixture. Sprinkle with chopped parsley and onion if desired.
6. Cover muffin tin with greased plastic wrap, set on a rimmed baking sheet just incase it overflows during the night. Refrigerate overnight if using frozen dough balls  or until rolls have doubled. With fresh dough can bake after filling muffin tins.

Baking Pull Aparts

1. Preheat oven to 350 degrees. Set muffin tins on a baking sheet just in case they overflow. Bake uncovered for 20-25 minutes.

Fresh Mozarerlla Cheese

"American mozzarella" is made using citric acid for acidification instead of bacterial fermentation as in other cheeses. It is very elastic, melts well and strings when hot.

Equipment
5 quart covered stainless pot with heavy bottom (or 5 quart covered enamel pot over boiling water in a small skillet as a double boiler)
1 cup pyrex measuring cup
2 cup pyrex measuring cup or glass bowl
Thermometer 20 degree C to 110 degree C (20 degree F to 220 degree F)
Long bladed knife
Sterile handkerchief or non-terrycloth dish towel
8 inch strainer
Receiving container to catch draining whey
1000 watt microwave oven

INGREDIENTS
1 gallon milk (whole milk for a richer flavor or skimmed milk for low calorie cheese)
1 1/4 tsp citric acid powder (from local pharmacy or baking specialty store ex Gygi's) dissolved in 1/2 cup cool water
1/2 tablet Junket Rennet Tablet suspended in 1/4 cup cool water

1. Warm milk over gentle heat to 88 degrees F (31 degrees C), take care not to scorch.

2. Dissolve 1 1/4 tsp citric acid powder in 1/2 cup cool water. Add to 88 degree F milk, stir well.






3. Dissolve 1/2 tablet Junket Rennet into 1/4 cup cool water. Stir thoroughly into warmed milk mixture. Let set undisturbed for 1 - 2 hours , until a clean break is achieved.
Clean Break Defined - carefully insert clean dry finger into milk mixture slowly remove finger. If a lot milk product clings to finger it is not ready. The finger needs to be dipped and removed clean for a true clean break.

4. While in large pot cut curd into 1/2 inch cubes by running the long knife vertically across the curd in sections one direction then cross it through the curd from the other direction and angle your knife to cut cross sections horizontally (this is basically breaking up the solid curd into equal pieces).

5. Warm the curds and whey over low heat, stirring gently to warm evenly and keep the curds separated until temperature reaches 42 degrees C (108 degrees F). Hold at this temperature for 35 minutes, stirring every five minutes to keep curds separated and off the bottom.

6. Collect curds by pouring curds and whey through a fine cloth held in an 8 inch sieve over a 1 gallon container. Let drain for 15 minutes. Save whey to make ricotta if you wish.





7. Break up curd, mix in 1 tsp salt thoroughly (3/4 tsp for milder flavor or more for a saltier taste).


 Steps 8 through 10 are repeated since you are splitting cheese in half during this stage
8. Place 1 cup (or half) of salted curd into 2 cup measure glass container or a glass bowl.
9. Microwave on high (1000 watts) for 45 seconds (or adjust to your microwave) to get desired elasticity.
10. Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly. Heat again for 20 more seconds. Stretch and fold to make smooth and elastic, shape into a soft ball. (Do this step to create a more firm cheese than with the original 45 seconds)


11. Drop into cold, salted water (1/3rd cup salt per quart) (or to your taste preference) let sit in refrigerator for at least an hour, but up to a day.
12. Store in an air tight container. Use within a week to a week and a half.