Something Delicious

[Sun]

Originally Posted by ahk

I made chicken tortilla soup today---
Takes about 30 minutes, plus 30 for roasting chicken.
It came out delish.

Welcome back, Sun!

ahk! You are such a food tease.

Thanks

Where is my soup neighbor?

I swear I am coming up there for dinner. You are not that
far away.

Be warned.

Omg I spent all day avoiding cooking because I was off. Work has been busy and lots of time on the grill. Got some new battle scars that are healing. Forgot how hot a grill can be when its fired up all day long.

A coworker was telling me about a Serrano chili sauce that is made with garlic and then pureed, sounds amazing, and hot. Two of my favorite things, amazing and hot *grin*. Reminds me of someone that I know.

Thinking about working that sauce up for some grilled shrimp.

[ahk]

Originally Posted by Sun

ahk! You are such a food tease.

Thanks

Where is my soup neighbor?

I swear I am coming up there for dinner. You are not that
far away.

Be warned.

Omg I spent all day avoiding cooking because I was off. Work has been busy and lots of time on the grill. Got some new battle scars that are healing. Forgot how hot a grill can be when its fired up all day long.

A coworker was telling me about a Serrano chili sauce that is made with garlic and then pureed, sounds amazing, and hot. Two of my favorite things, amazing and hot *grin*. Reminds me of someone that I know.

Thinking about working that sauce up for some grilled shrimp.

My bad --

1 whole chicken breast (boneless/skinless)
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks) -- I leave out, because I don't care for it.
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, cube or shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Sun, you are more welcome to come for a visit anytime!! I'd love to cook with you or for you, drink a few whatevers, and whatnots.

It's only Tuesday and I'm ready for the weekend.

[Sun]

Originally Posted by ahk

My bad --

1 whole chicken breast (boneless/skinless)
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks) -- I leave out, because I don't care for it.
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, cube or shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Sun, you are more welcome to come for a visit anytime!! I'd love to cook with you or for you, drink a few whatevers, and whatnots.

It's only Tuesday and I'm ready for the weekend.

ahk this looks like a good recipe. Any preference on the Cheddar? Mild, medium, sharp, extra sharp?

Also any advice for people who can not get fresh white corn tortillias? That was me until recently. Made me crazy.

I will definitely come up for a visit while I am in AZ. What a great road trip.

[ahk]

In our house, we eat nothing but Sharp Cheddar-- or extra. But I think its up to your taste buds, really. Jack is good too!!

If you can't find fresh, get the store bought -- I have used before.



You know I never use a recipe really-- its like I see one I want to try but then I put my own twist on it.

Just facebook me or something when you do plan on coming on over-- what part of AZ you in? We have family there- in Chandler.

[TheMerryFairy]

Originally Posted by ahk

In our house, we eat nothing but Sharp Cheddar-- or extra. But I think its up to your taste buds, really. Jack is good too!!

If you can't find fresh, get the store bought -- I have used before.



You know I never use a recipe really-- its like I see one I want to try but then I put my own twist on it.

Just facebook me or something when you do plan on coming on over-- what part of AZ you in? We have family there- in Chandler.

I am exactly the same way when it comes to recipes! Sometimes I will try the original first then put my spin on it and sometimes it's mine from the get go. A lot of times when I cook I don't even use a recipe. I like to throw things together with what I have. Thank you for the one you just shared.

[ahk]

Yeah no problem.
I am really weird with recipes -- its really how I learned to cook, by just reading them and figuring out what I enjoyed to eat and such.
Most of meals are from here and there -- unless its more complicated, I write it down and figure out what works best.
Its really neat to hear how others cook and figure out what works best for them.
If you try the recipe, let me know how it comes out. Enjoy!!

[Sun]

Getting ready to taste test my first batch of Espresso ice cream. Well I cant take the credit for it my bff is the ice cream expert I am just learning. Ive been making the syrups and pralines and such. Then we collaborate. The Espresso syrup was insane!! I cant wait to make it again.

ahk I am in Mesa right now but usually in Scottsdale. I go to Chandler all the time. Come down and visit sometime.