Saturday, January 29, 2011

Chicken Anyone?

I went to the Brookville Hotel a couple of weeks ago for some fried chicken. It is served family style and very tasty. We celebrated Jerilyn's birthday. Hope she had a great day.

Saturday, January 22, 2011

BEST. SOUP. EVER.

I love Chili's Chicken and Green Chili Soup. Love, love, love. I wanted the recipe. The good people at Chili's would not cooperate, so I had to go online and search out a copy cat recipe. The recipe I found came from picky-palate.com. I was hoping it would be the same as Chili's, so I whipped it up one night (it was very easy), and it was exactly the same. I think Picky Palate is a mole at Chili's, lurking in the kitchen and recording every ingredient. It is now my favorite soup recipe ever. I could eat it every night.

Green Chili, Chicken, and Lime Soup

2 Tablespoons extra virgin olive oil

1 onion, chopped

2-4 cloves fresh or roasted garlic, minced

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can Rotel tomatoes, mild or original, depending on how spicy you like it

4 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper

2 1/2 Cups cooked white rice of choice

1/4 Cup fresh lime juice

1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired.

10-12 servings

All About Eve...er, Soup

So, I am watching All About Eve, the movie with Bette Davis, and all I can think about is soup. Something about a coming snowstorm makes me want a hot bowl of soup, a soup that will warm me from the inside out. Soup is comfort in a snowstorm. Hot, steaming, yummy. This soup is a delicious mix of roasted vegetables. It is smooth and creamy.

Roasted Butternut Squash and Poblano Pepper Soup

Ingredients:

1 butternut squash

2 carrots

1 head of garlic

½ onion

1 poblano pepper

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cumin

1 carton of chicken stock

1 cup half and half

Preparation:

Prepare vegetables for roasting. Slice butternut squash lengthwise, scrape out seeds and rub with olive oil. Peel carrots and rub with olive oil. Cut off top of head of garlic, rub with olive oil and wrap in foil. Rub onion with olive oil and wrap in foil. Leave pepper whole and rub with olive oil. Roast all vegetables together in 375 degree oven for 45 minutes (some vegetables will be done earlier—Poblano pepper will come out after about 20 minutes, garlic and onion after about 35 minutes, and carrots and squash at 45 minutes. When vegetables are cooked and cool enough to handle, process them with the chicken stock in a blender until smooth. Put in large soup pot and add spices. Heat thoroughly. You can top with croutons, toasted pumpkin seeds, or sour cream.

Thursday, January 20, 2011

Meat and Potatoes, MMMMMMM

Roasted Potatoes

Adapted from the Barefoot Contessa

Ingredients:

3 pounds small red, white, and purple potatoes

¼ cup good olive oil

1 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (3 cloves)

2 tablespoons minced fresh parsley or 1 tablespoon dried parsley


Preparation:

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Monday, January 10, 2011

Snow Day How I Love Thee!

I am thankful for these things on a snow day:

A shoveled driveway.
Not throwing my back out (hopefully, we'll see tomorrow).
The promise of hot cocoa.
A cozy blanket.
Seeing a beautiful blanket of white--giving nature a dressy look.
Daytime television.
Loving on the puppies.