20 minute homemade chicken tortilla (dump) soup.

I was so frustrated yesterday when I could not locate my favorite chicken tortilla soup recipe that my mom had shared with me awhile back, but I learned something from the experience of not having a recipe to follow....you cannot mess up chicken tortilla soup! I am going to try to tell you what I did below, but just remember that you can taste along the way to see what you want to add. I'd love to know any tips or variations! I just started with my base and worked from there. 

INGREDIENTS: 

3 cups of boiling water

2 tbsp. of chicken bouillon (I have it in the powder form, but you could use 2 cubes or 2 tbps of the Better the Bouillon stuff.

1/4 cup of masa

1 tsp of garlic, minced

1/2 medium-size yellow onion, chopped

2 cups of crushed tomatoes

1 can of Rotel (mild or medium depending upon your preference of hotness)

1/2 tsp salt

2 tsps ground cumin 

1/2 bag of frozen corn

1 can of black beans

1 chicken breast, shredded (I cooked the chicken in the oven for 30 minutes on 375 degrees F earlier in the day)

1 cup of monterey jack cheese, shredded 

1/4 cup of half-and-half (if you like it creamy) 

DIRECTIONS

Dump it all in and heat it up (kidding! but I seriously just added each ingredient as I went making it up along the way)

So for real...here's how I did it.

Start by boiling your water on high heat and when the water comes to a boil add the chicken bouillon and stir. When the bouillon is completely dissolved, continue to boil and add the minced garlic and onions. Allow to boil for 2 to 3 minutes to allow the onions to soften. Then, turn your eye down to medium to medium high heat and allow time to stop boiling. 

Once it has stopped boiling, add your masa; continue to stir while adding so that your masa doesn't form clumps. Then, add the Rotel and crushed tomatoes. Add salt and cumin to taste (I gave measurements but you should add gradually and taste as you add). 

Next, add your corn and black beans and chicken. Return to medium high heat and allow all of the ingredients to "marry." Stir occasionally so that the bottom doesn't stick.

After the soup has simmered for a little while, stir in your cheese according to your desired level of cheesiness; and then add the half-and-half if you like it creamy. 

It only takes about 20 minutes to make this soup and it turned out soooo good! I was definitely pleased after a very busy day and evening of running errands. 

Enjoy!

Balsamic Vinaigrette

I was inspired the other day to create my own dressing, so here it goes.

1/2 cup of balsamic vinegar
1/4 cup of olive oil
1 Tbsp of brown sugar
1/2 Tbsp of garlic powder

Make sure you whisk the first two ingredients well before adding the third and then the fourth.

I poured this over a simple salad with pears. I can't wait for the summer when I can use fresh strawberries!

Quiche!

 

So tonight I decided to make quiche using all of the leftover odds and ends I had in the fridge. The basis for my recipe came from Emeril and his quiche lorraine recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/quiche-lorraine-recipe/index.html. 

I use 3 whole eggs and one egg white instead of 2 whole eggs and 2 egg whites.  And I add or take away ingredients depending on what I have. Tonight, the veggie of choice is broccoli; the other night it was spinach. Tonight I used Gruyere cheese, the other night I used mozzarella. As a side with the dish, I made a yummy green salad with homemade balsamic vinaigrette. Emeril has a recipe for this at the bottom of his quiche recipe. I made it a little simpler...it will be posted next. 

Enjoy your quiche! Another great use for your homemade crust.

Alcohol Substitutions In Cooking

I stumbled across a great website today with alcohol substitutions! If you are like me and do not drink or buy alcoholic beverages, this can be a wonderful resource for you as it will open up the door to so many recipes! For the wines, you can always buy the cooking wines where the alcohol content has already been cooked out for you, but I can't wait to try these substitutions...sounds like they will add more flavor than the cooking wines. 

Check it out: http://whatscookingamerica.net/alcoholsub.htm

 

Potato Bacon Torte

Ready to try out that pastry recipe? Here's an awesome dish that is so delicious with homemade crust! I can't take credit, this comes from Melissa D'Arabian--host of Ten Dollar Dinners on the Food Network: http://www.foodnetwork.com/recipes/melissa-darabian/potato-bacon-torte-recipe/index.html.


For a little "healthier" spin on the recipe, I use half-and-half. The Gruyere cheese is absolutely delicious in this dish, but if you can't find it or want a less-expensive alternative use provolone cheese. Also, depending on how big your dish turns out, you may need to add additional cream--I used around a cup because mine was a little deeper than a standard pie dish. The original recipe calls for 2/3 cup. 


Enjoy!

Ingredients

• 4 strips bacon
• 3 sprigs fresh thyme
• 1 cup half-and-half
• 2 Pie Crusts
• 4 regular-sized potatoes
• Salt and freshly ground black pepper
• 1/2 cup grated Gruyere (or provolone) cheese

Directions

1. Preheat the oven to 375 degrees F.

2. Cook your bacon. I usually put mine in the oven by covering a baking sheet in tin foil and baking it for 10 minutes at 400 degrees F. I flip the bacon at about 5 minutes. Crumble the bacon when it has cooled.

3. Heat the half-and-half with the sprigs of thyme over med-low heat. When it has been brought to a simmer, remove from heat, place lid on sauce pan and let steep for about 5 minutes.

4. Finely slice your potatoes; you don't want them too thick or they won't soften.

5. Roll out the bottom layer of your pie crust to fit your pie pan.

6. Arrange the potato slices in the pie crust in a circular pattern and sprinkle each layer with salt and pepper to taste as well as add about a 1/4 of the bacon on top of each layer.

7. Top the final layer with the Gruyere cheese and then evenly pour the half-and-half over the top.

8. Roll out the top layer of your pie crust and place on top. Your roller can help; roll the pie crust onto your roller and then roll it out on top of your torte.

9. Cut some slits in the center of the top pie crust, which will allow the steam to escape.

10. Bake for about 60 minutes. If your crust is getting too brown before the torte is done, place aluminum foil around the edges of your crust. When done, allow to cool for a few minutes before slicing and serving.

Basic Pastry Recipe

I've decided to give you a pastry recipe in my first posting because it will be the basis for making quiches, torts, pies, and other great dishes. I have heard for years that mastering this skill will serve you well for years to come and it is so true...a homemade crust adds so much flavor to your final dish! I'm still working on mine, but the last couple of tries have turned out beautifully. There are a couple of different ways to make it...with a stand mixer or a pastry cutter (or two knives). 

Here's the basic recipe:

For one crust: 
1 1/4 cups of all-purpose flour
1/2 tsp of salt
1/2 cup of stick butter, chilled (the real thing!)
5-7 tbsp of ice water

For two crusts: 

2 1/4 cups all-purpose flour

1 tsp of salt

1 cup of stick butter, chilled

8-10 tbsp of ice water

If you are using a Kitchen Aid (stand mixer):

In the mixer bowl, combine the flour and salt well. Cut the butter into small pieces. I usually quarter each slice. As you slice and quarter, toss into the flour mixture. Try to coat the butter with the flour to prevent the pieces of butter from sticking to each other. Once you're finished slicing and quartering, turn the mixer on to speed three and allow to mix until the dough has formed large clumps. Once it has reached that stage, turn the speed down to 2 and slowly add the water, one tablespoon at a time, allowing the water to be fully absorbed before adding another. You may not use all of the ice water. You will stop once the dough forms a large ball. Remove the ball from the mixer, gently form into a small disk, and cover with plastic wrap and refrigerate for at least 30 minutes...very important to do this step. If you made the larger recipe, divide in half before refrigerating.

If you are using a pastry cutter: 

Combine the flour and salt in a medium mixing bowl. Cut the butter into small pieces. I usually quarter each slice. As you slice and quarter, toss into the flour mixture. Try to coat the butter with the flour to prevent the pieces of butter from sticking to each other. Once you're finished slicing and quartering, use your pastry cutter or two knives and work the butter into the flour. You will do this until pea-sized balls have formed. Start adding the water, one tablespoon at a time, mixing with a fork. You may not use all of the water. Once it appears that you can form a ball, stop adding water, and gently press into a ball. This is the tricky part...don't overwork your dough or your crust will not be flaky. Just handle enough that a ball forms, then cover in plastic wrap and refrigerate for at least 30 minutes. 


This is just one recipe, some cooks prefer using shortening, others prefer oil. The key is finding what works for you and making it your own.

What's Cooking?

I'm so excited you have taken a minute to browse my new blog! What's cooking? Well, I've decided to join in the blogging craze and share my cooking adventures with you--I love to cook! As a newlywed, I am enjoying having my own kitchen and discovering our favorite dishes as a couple. My mom says that after 30 years cooking family dinners has become more of a chore than an adventure and so she is trying new recipes to find enjoyment in cooking once again. (BTW, my mom is an excellent cook ;-) So whether you are a new bride/groom and are just not sure what/how to cook or you are like my mom, I hope this blog inspires you to try new recipes and, in the process, hopefully fall in love with cooking for the first time or all over again.