Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken and chips and veggies all whirled(is that a word?) together means yummy soupy-goodness. I have seriously made this so many times that I realized not sharing it here was like I was lying to you somehow. I think my spoon goes into my bowl so fast that I just don’t think about you. Sorry. I think.

It easily doubles to feed your 2 brothers, 2 sisters, their husbands and kids…ummm…a big crowd…

Chicken Tortilla Soup

Chicken Tortilla Soup

  • 1 tablespoon olive oil
  • 1 white/yellow onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 carrots, chopped
  • 3 ribs celery, chopped
  • 1 large zucchini, chopped
  • (you can add a diced red pepper here…I didn’t have one)
  • kosher salt and freshly cracked black pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 28-ounce can fire roasted tomatoes
  • 1/4 cup cilantro, chopped
  • pepper-jack cheese
  • 5-6 cups chicken stock
  • 1/2-1 cup crushed tortilla chips
  • 3/4 cup Mont Jack cheese with jalapeno peppers
  • 1-2 roasted chicken breasts or meat from one small rotisserie chicken, pulled
  • 1 cup frozen corn

Toppings:

  • Mont Jack cheese
  • Sour cream
  • Limes
  • Avocado
  • Cilantro
  • more crushed tortilla chips

Method

  • Heat oil in dutch oven or large soup pot over medium heat and add vegetables (next 6 ingredients). Season with salt & pepper. Saute until tender or about 15 minutes.
  • Add the diced tomatoes, seasonings, fresh cilantro and chicken stock. ¬†Bring to a simmer and let cook down for 20 minutes on medium heat.
  • Add the crushed tortillas and simmer for 10 more minutes or until soft.
  • Remove the pot from the heat and using an immersion blender,¬†blend until smooth. Blend it! Trust me. It somehow tastes better when the soup is smooth!
  • Add the shredded, roasted chicken, corn and the¬†cheese and stir around to incorporate.
  • Spoon into bowls and finish with your favorite toppings.

Banana Cake with Cinnamon Cream Cheese Frosting

Banana Cake with Cinnamon Cream Cheese Frosting

Banana Cake with Cinnamon Cream Cheese Frosting aka Banana Bread Cake. Banana bread with frosting that also has yummy hints of spice. SO GOOD.

After I took this picture I added about a 1/4 chopped pistachios to the top. I think it would be good with chopped walnuts too.

Last Saturday some of my family members visited. Zandria and Paul, Angela with my two baby nephews (19 months and 3 months) and later on my Mom and little brother Isaac. My boyfriend also had some friends over that were jamming guitar and drums downstairs so between them and the babies it was quite a lively household…and a good excuse to make cake. I’m always looking for an excuse!

Banana Cake with Cinnamon Cream Cheese Frosting

  • 4 bananas
  • 1 1/2 cups sugar
  • 3/4 cup (12 T.) butter, melted
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups white whole wheat flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice

for the cinnamon cream cheese icing:

  • 8 ounces cream cheese, at room temp.
  • 4 tablespoons unsalted butter, at room temp.
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice

Method

  • Preheat oven to 350¬į. Spray a 9” x 13” pan (I used 2- 9 inch round cake pans) with cooking spray and set aside.
  • In a large bowl, thoroughly mash the bananas. Add the sugar, butter, and sour cream, and stir to combine. Add the eggs one at a time, stirring to combine after each addition. Then stir in the vanilla.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice.
  • Add half the flour mixture to the banana mixture, and stir to combine. Then add the other half of the flour mixture, stirring again. Spread batter evenly in prepared pan. Bake for about 30 minutes, or until nicely browned and a toothpick comes out with no wet batter. The cake surface should bounce back when you press on it. Cool completely before frosting.

for the frosting:

  • With an electric mixer, combine all ingredients until smooth and creamy. Spread frosting evenly over cake. Slice to serve. Store any remaining cake in the refrigerator.

Recipe from A Farmgirl’s Dabbles

Turkey Tetrazzini

Happy New Years Eve!

Turkey Tetrazzini

The only time I have ever eaten Turkey Tetrazzini is at the old Ukrops deli. It’s been forever ago since I had it but I remember the turkey,¬†spaghetti¬†noodles and celery goodness very well. It’s a once-a-year-get-rid-of-my-leftover-turkey-kind-of-dish. You know….delish but not something to make all the time.

I read over a few recipes. Some called for tons of cheese or cream cheese….not the flavor or calories that I wanted. Some had ingredient lists a mile long. I made my own version and I think it turned out great. Peas, celery, onion,¬†shiitake¬†mushrooms…a light(ish) sauce with crispy parmesan cheese baked on top. YUM!

Turkey Tetrazzini

The two 15-year-olds in my house ate 2 plate fulls!!

Turkey Tetrazzini

  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1-2 tablespoons extra virgin olive oil
  • 1 container shiitake mushrooms, stem removed and sliced
  • 1 tablespoon butter
  • 5 ounces frozen peas
  • 1 cup homemade turkey stock (or the boxed stuff is good too)
  • 3/4 cup whole milk (I don’t usually buy this but I had some leftover from the mashed potatoes I made on Christmas Eve and didn’t want to waste it)
  • 1 cup light sour cream
  • 3 cups leftover turkey, shredded
  • 10 ounces Barilla Plus spaghetti noodles, cooked for about 8 minutes and drained
  • 1/2 cup shredded Monterey Jack
  • 1/2 cup shredded Parmesan

Method

  • Heat a large skillet over medium heat and add the extra virgin olive oil. Add onions and celery (salt and pepper) until about halfway cooked or about 5 minutes. Add butter and mushrooms and cook for another 5 minutes. Add peas, shredded turkey, stock, milk and sour cream (then season again with salt and pepper) and cook until starting to bubble. Add cooked, drained noodles and toss to combine
  • Preheat oven to 350 degrees. Spray a 13×9 glass dish with non stick olive oil spray and add contents of skillet. Top with 1/2 cup monterey jack cheese and 1/2 cup shredded parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and cook for another 5-10 minutes. Remove from oven and let cool for another 10-15 minutes before serving.

Mexican Chicken Chili

After a couple of lunches and 2 dinners of Christmas leftovers I decided to change it up and make chili. I had plenty of homemade stock from the turkey and of course leftover turkey meat so I substituted those for the typical shredded chicken and chicken stock. Results? Very tasty!! Homemade stock is always better than the boxed stuff (though I do love that too)

Chicken/turkey chili

This recipe is a variation of the recipe that my sister Zandria used to make. I have tried to make it a bit healthier and to all organic ingredients. It was called White Chicken Chili but I decided since it wasn’t very “white” that it needed a new name ūüôā

Mexican Chicken Chili

Mexican Chicken Chili

  • 1 rotisserie chicken, meat shredded
  • 3 (15 oz.) cans organic great northern beans, drained and rinsed
  • 3 cups chicken stock
  • 1 (4.5 oz.) can green chiles
  • 1 (10 oz.) bag frozen organic white corn
  • 1 tablespoon (heaping) homemade taco seasoning
  • 1 container organic cream of celery soup
  • 1/2 cup light organic sour cream
  • Toppings: chopped green onion, chopped cilantro, shredded monterey jack cheese

Method

  • Place all ingredients in a crock pot and cook on low for 2 1/2 or 3 hours stirring occasionally. You can also cook this in a dutch oven or soup pot. Bring it to a simmer and turn it down low and cook for about 45 minutes.
  • Add toppings to individual bowls for serving.

Salsa Verde Sour Cream Enchiladas

We spent a couple days in Virginia Beach this week. Two days of boating, playing in the water and soaking up the sun. We ate brunch at our favorite-brunch-place-in-the-world, Citrus. Everytime we go to Virginia Beach we HAVE to eat there. It’s a great diner atmosphere with awesome brunch selections (and lunch but we always get breakfast). I had their Beach Benedict which has¬†avocado, tomato and spinach in place of the typical ham in an eggs benedict. The rest of it is traditional with a crispy english muffin, poached eggs and hollandaise sauce….served with a side of yummy grits!!

One night we ate at another one of our favorite spots, Tautogs. They have amazing seafood and fun bartenders. We always eat at the bar when we go there.  One of the bartenders plays music just like Travis does so they had plenty to chat about. I was busy sipping on a pomegranate martini and eating up their Tau-Pho. The Pho had tons of veggies (baby bok choy, squash, zucchini, onions, jalapenos, peppers, cilantro) and had TONS of shrimp it in. It was like 95 degrees outside and I was eating hot soup and sweating but it was WORTH IT!!!

We got home yesterday afternoon and I enjoyed a little “me” time. I worked out, showered, got my nails done, went grocery shopping and after cooking dinner I went over to my friends Brian and Jes’ house. ¬†They live in my neighborhood so I just had a walk around the corner (bonus)! They made samples of super-healthy smoothies with their Vitamix blender for us to try and we washed those down with glasses of wine. Super fun time!

I have made this recipe once before about a month ago for my brother and my Dad’s birthday (their birthdays are one day apart on the 24th and 25th of May). Due to the commotion of having guests over and cooking at the same time I didn’t take any pictures. The original recipe that I made from Sing for Your Supper blog made enough enchilada sauce and chicken filling to fill two 13×9 dishes (about 20-22 ¬†enchiladas). That was nice the first time I made these since I had 9 people to feed but I had to cut it down for just the 3 of us. This recipe makes enough enchiladas to fill one 13×9 dish.

Devin gave them his signature thumps up and Travis said they were really, really good. These enchiladas are a little spicy from the jalapeno and cayenne pepper, creamy from the sour cream and tangy from the salsa verde. I can’t wait to have leftovers for lunch today ūüôā

Salsa Verde Sour Cream Enchiladas

Slightly Adapted From  Sing For Your Supper Blog

Ingredients

  • 2 chicken breasts, shredded (I used a rotisserie chicken and saved the legs and wings for the guys to snack on later)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeds removed, minced
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 1 cup light sour cream
  • 1 cup (or half of a 16 ounce jar) of Medium Salsa Verde, I used Herdez
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 2 tablespoons dried cilantro (I forgot to buy fresh)
  • kosher salt and freshly ground pepper to taste
  • 1/2 cup each sharp cheddar and monterey jack cheese
  • 10-12 flour tortillas

Method

  • Preheat oven to 350 degrees. Heat large non-stick skillet and spray with non-stick olive oil spray, then add butter. When the pan heats and butter melts add the onion, garlic and jalapeno and saute until soft. Add flour and stir constantly for 2 minutes. Whisk in chicken stock until smooth and bubbly. Add cumin, cayenne, salt, pepper and cilantro and stir. Then add in salsa and sour cream. Let it come to a simmer and then turn down to low while you prepare the tortillas.
  • Spray a 13×9 baking dish with non-stick olive oil spray. Add 2 ladle-fulls of sauce to the bottom of the dish. Add some chicken and cheese to each tortilla and roll up. Place in the pan seam-side down. Pour the remaining sauce over the enchiladas and top with remaining cheese. Bake for 25 minutes or until bubbly and slightly browned. Serves 3-4 with leftovers.