Meal #5: Crock Pot Chicken Tortilla Soup

Well...it is another SOUPER Sunday! I typically go grocery shopping on Sundays, but my fridge and freezer are still stocked with healthy goodies to create new recipes with!

I love using the crock pot to create no fuss, simple meals that required little prep work and clean up. I am stealing this recipe from my girlfriend's new wellness and nutrition blog - Salootay. I am a firm believer that imitation is the sincerest form of flattery, especially when it comes to sharing recipes!

I am paring down the volume of the liquid in this soup, as we do not need as many servings, however the basics are the same. I only added one can of crushed tomatoes, 3/4 of a carton of reduced sodium chicken broth, and only one pound chicken tenderloins. I added a dash of garlic powder...well because I am an over-doctorer. As well as a diced green pepper and a handful of diced baby portabellas, simply because I had the extra produce on hand. A can of drained and rinsed black beans would also be a nice addition and add a little more protein and fiber. I am an advocate of finding a recipe that sounds like you would love and tweaking it to make it your own. If you do not have all of the items in your fridge or pantry, it is possible to recreate the recipe as long as the staples remain the same.

Crock Pot Chicken Tortilla Soup

courtesy of Chris Carrington

Ingredients~

• 1-1.25 lbs organic boneless, skinless chicken breast
• 2 large cans crushed tomatoes (I try and buy low sodium)
• 1 carton low sodium chicken broth
• 1 yellow onion, diced
• 10-12 white corn tortillas, sliced into thin strips
• 1 bunch fresh cilantro
• 2-3 limes
• 2 avocados
• 2 TBSP Mexican Style Chili Powder
• 1 TBSP Cumin
• shredded monterey jack cheese (optional)
• salt and pepper to taste

Process~

• Pour the chicken broth and crushed tomatoes into a crock pot
• Add the diced onions, some chopped cilantro and spices and mix well
• Place the chicken breast in the liquid
• Cover and set on Low for 6-8 hours or on High for 4 hours
• After it has cooked for the time above, pull out the chicken and shred with a fork.
• Place back in the crock pot.
• Add the white corn tortilla strips to the soup, cover and let it cook another 10-15 minutes
• When ready to serve, top each serving with some diced avocado, fresh cilantro and a squeeze of fresh lime juice. The pepper jack cheese is optional.

**if you prefer a more soupy consistency, you can add more chick broth**

Super Bowl Sunday 101

Are You Ready For Some Football?

Kick off the New Year with a fabulous Super Bowl bash at your pad. Oh course YOU can tackle this simple event, darling. Follow these simple steps and you will win cheers from the crowd!

Perfect Hostess Outfit:

Finally, a football jersey made to fit our feminine curves. Shop http://www.nflshop.com/ and show your team spirit in official women’s pro-gear.

Food and Drink:

PIMENTO CHEESE
One 3 ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayonnaise
Salt and pepper to taste
3 tablespoons chopped pimentos
In a medium sized bowl, beat cream cheese until fluffy. Add remaining ingredients and mix until smooth and blended. Makes about 3 cups. Serve with French Rounds from the Fresh Market.

WHITE BEAN CHILI serves about 8-10ppl
2 14oz. cans of navy beans, rinsed and drained
1 14oz. can pinto beans, rinsed and drained
3 14oz. cans of chicken stock, soup size cans
4 tablespoons of butter, one stick
1 tbl. Minced garlic
1 medium onion, diced
2 small cans green chilies
1 14oz. can corn, white if you can find it, drained
1 pound boneless, skinless chicken breast, finely chopped
2 tbls ground cumin
1 tbl dried oregano
1 tbl black pepper
1/2 bunch fresh cilantro, chopped, in produce section

In a stock pot, boil water and add chicken breast. Season water to your liking, optional. Cook thoroughly, at least 20 minutes. Let chicken cool, or put in fridge. Dice into rough, small pieces. In a saucepan, heat butter and sauté garlic, onion, and chilies for about 5 minutes. In a large stock pot, combine chicken stock, beans, corn, all of the spices, and then add the garlic/onions/chilies. Add the chopped cilantro. Bring to a boil. Lower heat to medium and cook, stirring occasionally, for approximately 2 hours. If chili is too watery, then ladle some of the liquid off of the top. Top each bowl with a dollop of sour cream. Serve with Corn bread.

MAC AND CHEESE
4 cups cooked elbow macaroni
2 cups grated Cheddar cheese
3 eggs, beaten
1 sm. can sweetened condensed milk
1 sm. can evaporate milk
Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.

THE KICK-OFF COCKTAIL (SERVES 12)
Combine 1 ½ cups tequila, ¾ cup triple sec, 7 ½ cups fresh orange juice and 6 tbsp fresh lime juice. To serve, add ice to pitcher and pour into glasses with course salt. Garnish with lime wheels.

Party Etiquette 101:
Do you have limited football knowledge? Try a book such as “Putting on the Blitz” for some Football 101.
Buy one, get one free. Stock your pantry with chips, salsas, and nuts when on sale.
For an easy, retro dessert, serve ice cream sandwiches. Finger lickin’ good!
Are you single in the city? This is a great event to meet a date…just don’t stand in front of the TV!
Not into sports, the commercials can be more entertaining than the game!
Organize a football pool and have guests chip in a dollar or more!
And remember to always RSVP!
Eat, drink, and be Jolie!

courtesy: Jolie, Jan. 2008, RSVP, Lisa Hockenberry

Southern Fried Chicken, y'all!

If the Colonel is the unofficial King of Fried Chicken, then Paula Deen is his Queen! Who better to trust at making authentic, Southern Fried Chicken!

Southern Fried Chicken
courtesy Paula Deen

Ingredients
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

Directions
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Nigella Lawson's - Curry in a Hurry

Curry in a Hurry

courtesy: Nigella Lawson

Ingredients
2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans
1 1/2 cups frozen fine beans
Rice or noodles, for service, optional
3 tablespoons freshly chopped coriander leaves/cilantro leaves
Lime wedges, for garnish

Directions
Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

REVIEW: Grilled Chicken and Pine Nut Pesto

Okay, I did some pesto research. From what I gather it is best to make it with a mortar and pestle. I knew this and opted for a quicker approach. I was also aware that this was not a basil pesto, but a more mild spinach pesto. My favorite part of the whole process was the beautiful green color that resulted from the blending of ingredients. Simply gorgeous darling!

Alas, I have lost my pesto virginity. I am looking forward to more creations. I am going to become promiscuous in the art of pesto. Spinach pesto with walnuts, cilantro pesto for burritos,...the possibilities are limitless and I will not discriminate.

I will keep you posted on my pesto conquests.

For my first: it was gentle, mellow, and unpretentious. Yet very good looking. Not bad for starters.

I Heart the Miyos Dynasty

Anyone that knows me, knows how much I love Miyos. I always love to try new sushi, but sometimes I am a creature of habit! Some of my Miyos staples include the lychee-tini, the salmon with cold noodles and garlic green beans, and the chicken lettuce wraps. Ohhh...the barbequed eel is also oh-so-good! Michelle, the hard-working owner, runs a tight ship and I am confident that her recipes are under lock and key.

For now: here is a delish recipe from the winner of The Next Food Network Star.

Chicken Lettuce Cups
Recipe courtesy Guy Fieri

Ingredients
1 tablespoon oil
1 small carrots, diced
1/2 celery rib, diced
1/2 red bell pepper, diced
5 snap peas, diced
1/2 cup diced red onion
1/2 cup mung beans, cut in 1/2
2 chicken breast, diced
6 ounces Apricot Sesame Sambal Szechwan Sauce, recipe follows
5 fried wonton skins
6 iceberg lettuce leaves
2 tablespoons diced green onions
2 tablespoons crushed, unsalted peanuts
Black sesame seeds, for garnish

Directions
In a medium saute pan over high heat, add oil. Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds.
Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds.

Apricot Sesame Sambal Sauce:
1/2 cup soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons sambal hot sauce
3 tablespoons apricot preserves
1/4 cup rice wine vinegar
3 tablespoons hoisin sauce
1 teaspoon minced cilantro
2 teaspoons sesame seeds
1 teaspoon sesame oil
Mix all ingredients thoroughly. Shake before serving.

Giada de Laurentiis - the Bella of the Food Network

Grilled Chicken and Pine Nut Pesto

serves 4
Ingredients
2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan
Directions
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Spread the pesto over each piece of chicken and serve.

I have never made my own pesto sauce before. This recipe received rave reviews and sounds fresh and delicious! Wish me luck! I will be cooking this tonight and then posting my feedback.

USC vs. Florida!!!!!!!! Go Cocks!!!

Fried Gator
courtesy: Paula Deen

Ingredients
1 pound alligator meat, cut into chunks (can substitute chicken or pork)
Salt and freshly ground black pepper
Flour, for dredging
1 cup buttermilk
1 cup hot sauce
1 bottle store bought ranch dressing, for dipping

Directions
Heat a deep-fryer to 350 degrees F.
Lightly season gator meat with salt and pepper prior to dredging them in flour. Combine buttermilk and hot sauce into 1 mixture. Dip the gator meat into the buttermilk and hot sauce mixture and dip, once again, in flour. Then place in deep fryer until golden brown, just a couple minutes. Drain on paper towels and serve with ranch dressing.

You Don't Have To Take My Word For It...

Yum-O! I just had the tastiest dinner. To top it off, it all came from my pantry (and freezer). Jr. had pulled some Greenwise Sundried Tomato and Basil Chicken Sausages out of the freezer. Hum. What could we make? Well we had spaghetti sauce. Okay. Noodles. Good. Maybe add some mushrooms. And how about that Rosemary plant? Sure. We'll see. That may be too much.


I am guilty as charged. I am an over-doctor-er. Jr. called me out on it the other night. He was picking on me that I couldn't just serve some foods as they come. One of the items he listed was Spaghetti-Os. I began to crack up to the point where tears were coming out of my eyes and my belly hurt. I do exactly what he says I do. He has not once in all this time said anything. However, the last time I made Spaghetti-Os for him (yes, he is older than 4, I am not that much of a cougar! geez!), well...anyways...I put a little black pepper and crushed red pepper flakes in it. Not alot. Just a tad. I don't know why I always feel compelled to add a dash of this and that. I just do!


Tonight I told myself I was going to keep it simple. It worked.


First I put olive oil in a deep saute pan, let it heat and then added the sausage. I lightly browned both sides on high heat and then lowered the heat to medium and let them saute longer. I got impatient and then sliced the sausages in half so that they would cook faster! As they were simmering I decided that the sauce needed something, so I grabbed a 4.5 oz jar of Green Giant sliced mushrooms and added them to the pan. Oooh good. I had forgotten to drain the liquid, but it helped poach the sausages and keep them from getting too tough. I turned the heat to low and put the lid on for about 15 minutes. (I am guesstimating, because I actually realized that the rotini I was going to use was almost gone. I had to run to the crummy Kroger, which I cannot stand and wish I could avoid at all costs* but am sucked into going to because it is so convenient. I grabbed $3 from Jr. and ran out the door. I needed spaghetti noodles. I was happily persuded into the Barilla 51% Whole Wheat Spaghetti. It was stamped with Oprah's buddy's Best Life logo. So it must be good for you. I had yet to find a whole wheat noodle that I liked, so why not give this try. Oprah eats it. And it was on sale, $1.35 with your Kroger card. And I bumped into Hot Dan in the parking lot. Grrrr. (actual Cougar moment.)


When I arrived home, Jr. was making a toasty fire. Cozy! The spaghetti water was rapidly boiling. I added about 1/2 of the box of spaghetti noodles. The sausages looked nice and plump. I sliced them into smaller disks.** I added a jar of Classico Vodka sauce. It looked creamy and smelled great. I was glad that I saved the red sauce for ground beef because the delicate Vodka sauce better complimented the mellow, savory sausages and mild mushrooms. I let the sauce come to a boil, turned it to simmer, and put the lid on it. About 15 minutes later Jr. came poking to the kitchen and snagging some Wheat Thins. Somebody was hungry! The sauce looked ready and the spaghetti was drained. I dashed it with a little olive oil to keep it from sticking and dinner was served.

It was dee-lish. Clean Plate Club all around! What a surprise success!!!

Vodka Sauce with Sundried Tomato and Basil Chicken Sausage

Ingredients:
1 box Barilla whole wheat pasta, 1/2 the box (there was extra sauce, so you could use the whole box and eat for leftovers. Which we never do. Even though I always think we will.)
1 jar Classico Vodka Sauce
1 package Sundried Tomato and Basil Chicken Sausages
1 4.5 oz. jar Green Giant sliced mushrooms

*I have had it out with the dumbest checkout girl in the world. Tonight I saw her at the self checkout. I waited in the long line instead. Once I was in line with customer service to say something about her rude behavior and a British women behind me was doing the same thing. Crazy. Cannot believe she still works there! Jr. once taught her in school. I hear she sucked then too.

**Hee. Hee. I added some Rosemary. Shhhhhh.

Mangia Mangia. Happy Birthday Daddy!

In honor of my dad's birthday on October 19th, I wanted to pay homage to his Italian heritage. My father's grandfather, Samuel Intravia, grew up in Sicily and came to America with his brother when he was a young boy. He was a tiny man, but full of vigor. I remember hearing stories of him making dandelion wine and smoking a cigar a day until he was in his 80s. He was an avid whittler of wood, and his large family is blessed with possessing many of his creations. He lived to be 100 years old and witnessed five generations when my brother's daughter was born in 1991.


My father carried on his Italian roots through his feisty personality and with food. I can see him right now at the stove putting everything but "the kitchen sink" into a big pot. A dash of this, a dash of that. It was always comfortable and delicious. My dad was stubborn, a little full of s--t, and a whole lot full of life. He could command an audience with a grand story and would let out a hearty laugh. So, although he lost his battle to leukemia a few years back, he had more life experiences in his "little" pinkie finger than many do in their entire lives. One thing he always said was that "you never saw a UHAUL following a hearse." So, live in the moment. Enjoy each day. Say I love you. Say I'm sorry. Pick your battles. And bring your friends and family together with a good meal. If you happen to make my dad's signature spaghetti sauce, know that he is watching and toasting you with a Zambuca. Three coffee beans.

APPETIZER

BLUE CHEESE CHIPS

Fancy chips and blue cheese. Any plain gourmet potato chips will do. The Cape Cod plain, 40% less fat are good. Sprinkle chips into a shallow layer in a pretty baking dish. Layer with blue cheese. Repeat until out of chips and top layer is cheese. Bake in oven at 350, keeping your eye on them so that they do not burn. About 15 minutes until cheese is melted. Serve immediately.

TOMATO MOZZARELLA SALAD

1 medium red onion, thinly sliced
4 large tomatoes, sliced
Fresh Mozzarella, thinly sliced
1 bunch fresh basil leaves
Capers, palmful
Extra Virgin Olive Oil
Balsamic Vinegar
Salt and pepper, to taste

In a shallow dish, layer onion, tomato, and mozzarella. Place basil leave on cheese. Continue layering until finished. Sprinkle salad with capers. Dress the salad with olive oil and vinegar. Salt and pepper generously. Refrigerate until well chilled.

SERVE WITH CRUSTY GARLIC BREAD.

SICILIAN CHICKEN (my mom's recipe)

4 bone-in chicken breasts
10 Sicilian olives, from the deli
1 large white onion, sliced
4 medium potatoes, quartered
Black Pepper
Olive Oil
2 cloves garlic, diced

Heavily coat the bottom of a large pot with olive oil. Brown both sides of chicken and remove from pot. Add the onion, potatoes, and olives to the pot. Place the chicken back into the pan, bone side up. Sprinkle with garlic and pepper. Bring heat up to high. Cover tightly and bring temperature back down to simmer. Simmer for 1 hour, no peeking! Everything will turn a golden brown. Serve remaining juices over dish.

DAD'S SPAGHETTI SAUCE WITH MEAT

1 lb. ground beef, turkey, or venison
2 16oz. cans diced tomatoes
1 can tomato paste
1 cup diced mushrooms
1 large onion, diced
1 large pepper, diced
4-6 cloves garlic, chopped
2 tablespoons sugar
Oregano, to taste
Basil, to taste
Thyme, to taste
Crushed red pepper, to taste
Olive oil

Brown meat in olive oil. Chop meat as it browns. When beef is cooked, then drain. Add olive oil to pan Saute onions, peppers, mushrooms, and garlic. Stir with wooden spoon. Add remaining ingredients. Add spices. Remember that cooking increases the flavors. Add meat. Bring to boil, reduce heat and simmer for 45 min., at least. Serve over hot pasta, or macaroni, as my Dad would say! Sauce freezes well.

Love you Daddy. xoxo

I'm Sorry, I Don't Eat Buffalo. - Jessica Simpson

The University of South Carolina Gamecocks are lookin' hot, hot, hot!!!
We had back-to-back SEC wins, Spurrier's confidence in Garcia is growing, and we landed lastest recruit Gibson. My good friend, and fellow Za's co-worker, is a loyal reader of Blonde Appetit. He passed on this zesty dip, which I think makes a perfect appetizer for watching football games. While it is served warm, it may be best for at-home gatherings, unless you have a heat source at your tailgate.

Buffalo Chicken Dip

1 lb boneless chicken (2 breasts) - boil 20 mins or until done then shred or chunk

½ or ¾ cup Hot Sauce ( I use Texas Pete or Franks)

1 cup blue cheese dressing

2-8oz bricks cream cheese (room temp to mix)

12oz Monterey jack cheese ( or Cheddar or whatever you perfer. for extra zing try pepperjack)

Mix everything together – cover the top w/cheese Bake @ 350 for 30mins

Serve with tortilla chips and celery (for a low-carb dieters!)

While the Gamecocks are lookin' HOT, the temperatures on Saturday will be COOL...63 high, 50 low, with a chance of showers.

Food Men Like

Food Men Like:
Meat and Potatoes...also known as...anything that can be put on the grill.
Pizza
And stuff their mama cooked...or stuff that tastes just like their mama cooked.

I first learned this recipe years ago when I was just finishing up my Senior year of college. It is one that I hold dear, as it came from the kitchen of my college sweet-heart's mama. Whom, I unfortunately, never had the chance to meet. I was honored to cook it for him. I can recall him telling me that his mom chopped the celery and onion finer that I was doing. So, I of course, chopped them a little finer. This recipe is out of this world. The creaminess of the filling, the hint of pepper, the crunch of the veggies, and the flaky, buttery crust.

This is the perfect dish to enjoy on a crisp, Autumn night. And the leftovers are delish.

CHICKEN POT PIE

Ingredients:
1 package boneless, skinless chicken breasts
2 stalks celery, finely diced
1 large onion, finely diced
1 large can LeSueur peas
1 can cream of chicken and mushroom soup
6 eggs
Butter
Salt and pepper
1 pkg. Pillsbury pie crusts

Preparation:
Preheat oven to 350.

Boil chicken breasts in a large pot of water until they return to a boil, and are cooked throughout. Cutting the chicken into smaller pieces before boiling reduces cooking time. Saute onions and celery in a skillet with butter until lightly browned and soft. Hard-boil the 6 eggs and set aside to cool. Add onions, celery, peas, and cream of chicken and mushroom soup in a large bowl and gently mix well. Cut the chicken into finely diced pieces and add to mixture. Salt and pepper as needed. Peel the eggs and slice into pieces.

Take one Pillsbury pie crust and moisten both sides with melted butter. Put it into a deep pie pan. Add alternating layers of chicken mixture, then eggs, continue until all mixture is gone. Moisten the other pie crust with butter and place on top. Pinch the sides, trim extra crust, and cut slits in the top. Bake about 45 minutes and until the crust is golden brown.

This is yummy with Sister Schubert's dinner rolls.

A True Southern Favorite

Ahhhhhh. Chick-Fil-A. It started as a tiny Georgia eatery serving up boneless chicken breast sandwiches over 60 years ago. It is now one the the largest, privately-owned restaurant chains in the U.S. Bottom line - it is a nutritional staple in the South. Quite possibly one of the most beloved "fast" food places for both adults and children. Mmmmmm. That moist piece of breaded chicken, soft bun, and crunchy pickles. Simple and delicious. (and those cows are too cute!) For those of us that are health conscious, Chick-Fil-A is the healthiest places to stop when you are one the road. The Classic Sandwich has 410 calories and 16 grams of fat. Ok, that's not super lean, but compared to any burger and you're looking good. I like to choose either the Chargrilled Chicken Sandwich, 270 calories and ONLY 3 grams of fat, or the Chargrilled Chicken Salad, 180 calories and only 6 grams of fat. Toss it around with a couple packets of Buffalo sauce. Lite and yummy! Ok, I have to admit to the fact that I broke down this afternoon and ordered my FAV: the Cookies and Cream Milkshake. I started to second guess my decision as I waited in the long line for the drive thru. But my head hurt from one too many at a birthday party last night, and I needed its smooth, creaminess to make me feel normal. Mmmmmmmmm. So good. (790 calories, and 33 grams of fat) Who wants to go running with me?!

The State | 10/01/2008 | New Southern cuisine

The State 10/01/2008 New Southern cuisine