It's been a long time

Hello friends!  Are you still out there?  I know it's been over a year since I've posted. I apologize for slacking. As we all experience, life is busy at times and you have to make sacrifices.  Alright, to be honest, it was partly that but MOSTLY I haven't been inspired to blog or even read blogs. Meh. Laziness. It happens.

I am getting back in the mood for food.  Maybe it's the cold front moving in giving me energy to get busy in the kitchen, as if my favorite season of fall is here.  Hmmm I'm trying not to get too excited because you never know when the heat will hit again out of nowhere just to remind you that this is Texas.

I have made an effort to participate more often in tasting events and contributing to a local food blog (Dallas Food Nerd) that allows various foodies to share their experiences.  It's foodie fun at it's tastiest!  We write reviews on restaurants, products and cookbooks. I have one posted that I'll share next and a couple more in progress. Be sure to stay tuned for more updates regarding that.

I've continued to cook and I've learned a few new things in the process. I can finally cook steaks to the correct temperature (medium), just the way my husband and I like them.  I have successfully made various breads and some more than once such as: French bread, ciabatta bread, rosemary and kalamata loaves and baguettes.  I just realized I didn't take photos of the breads.  Weird. I've also made more spices from scratch versus buying them.  Jamaican jerk seasoning and taco seasoning will be used more often now that I know how to throw them together and store.

There's always time to take pics of food just not enough time to share recipes and details about it. However, if you see any that you're interested in making let me know and I'd be happy to share recipes with you. I thought it would be great to share a few delicious photos of  I've made over the past year. Some are my own and others are recipes I found and I'm sure I can track down on Pinterest or favorite blogs.  Let me know.

Some of these photos are making me salivate all over again.  I've made some pretty tasty stuff over the time I've been away from you.  I'm sorry I wasn't around to share the love.  I'll try to make it up to you.

Coconut Lime Shrimp & Zucchini Tartines

Blue Cheese Steak Pear Salad

Balsamic Steak Rolls

Tator Tot Casserole

Crispy Pork Belly

Thai Coconut Chicken Noodle Soup

Nicoise Salad

Duck Confit & Shaved Sautéed Brussel Sprouts

Frozen Strawberry Margarita Pie

Chocolate Pie with Pretzel Crust

Cold Strawberry Soup

Cherry Holiday Cheer

Apple Spice Doughnut 

Chicken Tortilla Soup

My friend, Nicole made a delicious dinner and invited me over to watch our Sunday shows together.  I don't usually like Chicken Tortilla soup because most people put things in it that I don't like.  I guess I admit that I am a bit picky.  She doesn't like cilantro either so she left that out.  I really enjoyed it!  She's made other tasty treats for me before but this has to be my top favorite so far.    It's very simple to make and versatile enough to personalize it to include ingredients you enjoy.    Try it out!

1 lb chicken breasts, cooked, shredded or cubed
1 15 oz can tomato soup
1 14.5 oz can beef broth
1 14.5 oz  can chicken broth
1 can diced tomatoes with juices
1 small can of hominy with juices (you can use corn if you prefer)
1 small diced yellow onion
cumin
paprika
Salt and Pepper to taste
1 pkg (12) Count Tortillas
1 c cheddar jack cheese, shredded

Additional Garnish Options: 
sliced avocados
cilantro

Preheat oven to 350 degrees.  Sprinkle a liberal amount of cumin, paprika, a little salt and pepper on chicken. Bake for about 25-30 minutes depending on thickness of chicken.

When chicken is cool enough to handle, either shred or cube then set aside.

On medium heat, in a large dutch oven stir together first 6 ingredients.  Season with 1/2 tsp cumin and 1/2 tsp paprika at first and then more if desired after you let it simmer. I always add more cumin. Salt and pepper if needed.

Add 3-4 tortillas, shredded and the chicken.

Lower heat, cover and simmer.

Over medium-high heat, in a large frying pan pour enough corn oil to cover bottom. Wait for oil to bubble/sizzle. Add sliced corn tortillas.  Flip when top starts to brown, about a minute. Remove from pan with fork or tongs and lay on plate covered with paper towels to soak up any oil.  Repeat until desired amount of tortilla strips are made.

Let soup simmer for 2-3 hours. Stirring every 30 minutes.

Serve in bowls. Garnish with tortilla strips, sliced avocados (optional), and shredded cheddar cheese.

Chicken and Wild Rice Soup

Another soup to keep you warm.  I doubt I’m the only one who loves to make soup for those brisk cool days. I can consume a lot of soup.  A LOT!  My favorite days are when it’s cold outside and we spend all day inside to cook and eat a tasty homemade soup.  My husband and I can easily go through the whole pot of delicious soup in one day.

When I was younger, I’d enjoy nothing more than a simple, undignified can of condensed cream of chicken or cream of mushroom soup on cold wintery nights.  I would add just a little water and cook in the microwave.  I liked it a little thicker than most would probably eat it.  Even after I moved out on my own, my mom would keep some cans in the pantry for when I visited.  

I don’t recall the last time I even purchased or eaten a condensed soup from a can.   I’m not sure if I’d still enjoy it as much today as my tastebuds have become a little pickier.  But I am always open to taking a nostalgic trip down memory when it comes to food.   Forgive me fellow foodies but I’m being open and honest here.   I’m sure you have your own embarrassing snacks or foods that you hate to admit you have eaten either in the past or present time.   It’s okay to admit it, as we’re all friends here. 

My husband shared with me that he remembers his father eating cream of mushroom soup, straight from the can, cold.  I haven’t confirmed if this is a current or previous occurrence.  Either way, this does not surprise me and it adds just another to the long list of reasons why I love and adore my quirky father-in-law. I’ll be sure to share this recipe with the in-laws to try out or make it for them when we see them next.

2 c chicken, shredded (I used an already cooked rotisserie chicken from the store)

1 stick butter

2 celery stalks, diced

2 carrots, diced

1 medium onion, diced

¾ c flour

4 c chicken broth

2 c water

½ tsp salt

½ tsp pepper

1 package quick cooking long grain wild rice with seasoning packet (I used Rice A Roni Wild Rice)

2 c heavy cream (optional if you don’t prefer a creamy consistency)

In a large pot over medium-high heat, melt butter then add the celery, carrots and onion.  Sauté the vegetables for 6-8 minutes or until they are tender.   Add flour and stir to coat vegetables.  Whisk in broth and water until smooth and all the flour is combined.  Stir in cooked chicken and salt and pepper to taste.  Add rice and seasoning packet. Bring to a boil.  Lower heat, then cover and simmer for 20 minutes.   Stir in heavy cream if you want a creamy soup. Taste and add more salt and pepper as needed.   Enjoy!

Cheeseburger Soup

It's been a little chilly in Dallas this past week and it looks like there is more to come.   It's definitely soup weather!  Here's a quick one for you that I put together after reviewing a few different recipes and combining my own ingredients.  If you're short on time, chop and prep all the veggies except the potatoes, the night before and store covered in the refrigerator until ready to use.

I'll have another soup to share soon.
Enjoy!  Stay warm friends!

1 lb ground beef
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 medium potatoes, diced (Russet or Red work fine, I left skins on)
1 green bell pepper, diced
fresh thyme from 2 sprigs
1 tsp fresh parsley, chopped
4 tbsp butter, divided
4 c chicken broth
8 oz mild or sharp cheddar cheese, shredded
1 1/2 c milk
1/3 c flour
salt and pepper to taste

Brown the ground beef in a large stockpot or dutch oven.   Add 1 tbsp butter, onions, carrots and celery and cook until butter melted and onions start to become translucent (5-7 minutes).  Add the potatoes, green bell pepper, thyme, parsley and chicken broth.  Bring to a boil.  Then reduce heat, cover and simmer for about 20 minutes.

In a separate small saucepan, melt the remaining 3 tbsp butter.  Whisk in the flour until smooth.  Then stir into the stockpot with other ingredients.  This will thicken and provide body to the soup.  Bring to a simmer.  Then stir in cheese until melted.  Slowly stir in the milk.  Add salt and pepper to taste.  Cook until heated through.  Serve with crusty bread.

Quick Corn Chowder

It's that dreaded time of year again.  The season of sickness is here. My husband has been whining.. er sick for almost a week now.  I've done all I can to take care of him and shadow his every germ-ridden move to sterilize anything he touches.  It may seem ridiculous but so worth it to me.  There is no time for me to be sick and rundown.  There's this little thing called Christmas around the corner and we're flying to Seattle.  My Christmas wish is to NOT get sick.  Help me Santa!

I finally broke down and decided to make homemade soup to try and cure his sickness but kept it simple with what I had on hand and improvised where I needed.  After many minutes of staring in the pantry and fridge and creating recipes in my head, I had an idea and started pulling ingredients together to whip up my own version of Corn Chowder. 

I didn't have bacon or onions on hand which definitely gives this soup a lot of delicious flavor.  I was a little hesitant that the end result would be stellar because of the lack of 2 essentials that I'm use to.  However, in my favor, his tastes buds were out of whack so I knew he wouldn't be able to taste the difference.  Although it would bother me just knowing it didn't taste right. 

To replace the bacon, I used a bit of this amazing concoction called Bacon Jam we received as a gift made by Skillet Street Food.  Get some!  It definitely gave the chowder it's expected and necessary smokey flavor.  We were quite pleased with the soup over all.  This spread is yummy on toast.  (** I've used it to make BLT Crostinis which are perfect for brunch or an appetizer.  Toasted French Bread rounds, a dollop of the bacon jam, a small leaf of lettuce, half a cherry tomato and sprinkle of salt) 

If you have bacon I'd use at least 3 strips of cooked bacon crumbled up.  Use more if you fancy the bacon!  I liked the small kick of heat from the red pepper flakes and it helped clear his sinuses too.   Feel free to use more or less depending on your heat tolerance.

2 tbsp unsalted butter
1-16oz bag frozen corn
1/2 tsp dried thyme
1 tbsp bacon jam (or at least 3 bacon strips crumbled)
1 bay leaf
1 tsp minced garlic
1/2 tsp red pepper flakes
1/2 tsp salt
4 c chicken broth
1 c. water
1/2 c heavy whipped cream

In a large pot, over medium-high heat melt the butter then add in the corn.  Saute for about 5 minutes or until corn begins to defrost.  Add the thyme, bacon, garlic, red pepper flakes, salt.  Saute for about 1 minute or until you start to smell the garlic.   Stir in the broth and water, then bring to a boil.  Then lower heat, cover and simmer for 15-20 minutes.  Taste and season with more salt and red pepper flakes as needed.   Stir in cream and warm through for about 3-5 minutes.   If you have a hand blender, I highly recommend you use it to thicken the soup.  Otherwise you can use a Cuisinart and just add about 2 cups of the soup and blend.  Stir back into the pot with the remaining soup.  Serves about 5 healthy portions. 

Mac N Cheese Soup with a side of Buffalo Chicken Fries

It's been a while my foodie friends.  Work is interfering with my personal life and I don't like it one bit.   I've finally found a bit of time to cook up some more goodies to share.  I thought I'd start off the year with a tasty dish that will be sure to warm your tummy and heart during this crazy winter.  We had a beautiful weekend in Dallas with mid-70's. Starting tonight it will drop to the 30's and tomorrow in the teens for the low.  (You didn't realize you'd get a weather update while reading a food blog, did ya?  Well there you have it.)  So whip up a batch of this Mac N Cheese Soup and the Buffalo Chicken "Fries" to warm your soul.  I could eat more than my share of this chicken.  Wow!!   Mmmm Mmmm Good!  Wait, can I say that even though that's Campbell's Soup?  Oh well.  Believe me on this, you won't want anything to do with that canned stuff when you can make something as simple and delicious as this.  

 












Mac N Cheese Soup
1 c (4 oz) elbow macaroni
2 small shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 c all-purpose flour
3 3/4 c fat-free low-sodium chicken broth
1 1/4 c 2% milk
6 oz shredded sharp cheddar cheese
1/4 c grated parmesan cheese
1/4 c crumbled blue cheese

Bring medium sauce pan to a boil.  Add the macaroni and cook per the directions on the package.  Drain.

Mince the shallots, carrot and celery in a food processor.  Mist the saucepan with cooking spray.  Add the vegetables and cook over medium-high heat until softened, 4-5 minutes. 

Add the flour and cook, stirring, 2 minutes.  Gradually stir in the broth and bring to a boil; stirring, until thickened, 6-7 minutes.  Whisk in the milk, sharp cheese and parmesan cheese until cheese melts.  Remove from heat.

Stir in the macaroni and season with pepper.  Garnish with blue cheese just before serving.   Serve with a side of Buffalo Chicken "Fries".  (see recipe below)

Buffalo Chicken "Fries"
1/3 c hot sauce (such as Frank's)
1/2 stick unsalted butter, melted
1 tbsp honey
1 lb boneless skinless chicken tenders (cut in half length-wise into strips)
1/3 c all-purpose flour
1/4 c vegetable oil, divided

Whisk the hot sauce, butter and honey in a large bowl.  Set aside.  Preheat oven to 450 degrees.

Toss the chicken strips with flour in a large plastic bag until coated; shake the excess flour off. 

Heat 2 tbsp oil in a large saute pan over medium-high; add half the chicken strips, saute until browned, about 2 minutes per side, then transfer to the hot sauce mixture and toss to coat.  Repeat with remaining oil and chicken strips.   Arrange chicken in a single layer on a baking sheet and bake in preheated oven for 7-9 minutes or until sizzling and browned.

Best Slow Cooker Beef Stew

I'm in love with my crockpot.  Most of you already know this from hearing my tales full of excitement of what I've already made and what I'm planning to throw together for next time. I've tried various recipes for beef stew.   Quick recipes, slow cooker, healthy, not so healthy... I found the best one by far in my opinion.  I prepped all the veggies the night before and cut them up and put in the fridge in a sealed container.   The next morning before work I finished prepping the meat and added everything to the slow cooker.  It took about 10-15 minutes to get everything into the crockpot.   I smelled of seared meat all day so next time I'll brown the meat the previous night as well. 

6 medium red potatoes, quartered
4 medium carrots, sliced into 1-inch pieces
3 medium onions, quartered
salt and freshly ground pepper
1 c all purpose flour
2-3 lbs beef chuck, fat trimmed and cut into 1-inch pieces
2 tbsp olive oil
2 c beef broth
2 tsp dried thyme leaves
1 c frozen petite peas, defrosted
1 c frozen corn, defrosted

Combine the potatoes, carrots, onions, 1 tsp salt and 1/2 tsp pepper in the insert of a 5-7 quart slow cooker and toss the veggies to distribute seasonings.

Add 2 tsp salt, 1 tsp pepper and the flour to a large plastic bag and stir to combine.  Add the meat to the flour, toss to coat and shake off any excess flour. 

Heat the oil in a large skillet over high heat.  Add the meat and brown on all sides.  Transfer the browned meat to the slow cooker insert. 

Deglaze the skillet with the broth and scrape up any browned bits from the bottom of the pan.  Tranfer the contents of the skillet to the slow-cooker insert.  Then add the thyme.  Cover and cook on low for 8 hours, until meat is tender. 

Add the peas and corn and cook for an additional hour.  Season with salt and pepper before serving.  We served with sliced french bread and butter.  Serves 8.

White Bean Chicken Chili

Warmth in a bowl! mmmm The cold has hit the Dallas area early this year. I think we're all still a little stunned. It's not very often that you get snow in December around these parts...let alone on the 2nd day of the month. Wow! If anyone is looking for me I'll be at home by the fire with hot cocoa in hand for the rest of the year. Brrrrr!

We had some good friends over Sunday for a crockpot meal. It is the perfect weather for crockpot meals. I love it! I've been trying to utilize mine as often as possible. It was delightful but not as much as our friend's adorable little girl (Kathryn). She's fun! It was good times crawling around on the floor with her. I apologize if I didn't pay much attention to you Pete & Pam. I still love you too! Come over anytime. But please bring the baby. ;p

















3 tbsp olive oil
2 medium onions, finely chopped
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
4 chipotle chiles in adobo, finely chopped
1 tsp ground cumin
1 tsp dried oregano
8 c chicken broth
Four 6-inch corn tortillas, torn or cut into small pieces
Two 15-15 oz cans small white beans, drained and rinsed (I used Cannellini aka White Kidney Beans)
3 c cooked chicken or turkey
One 16 oz pkg frozen corn, defrosted
1/2 c finely chopped fresh cilantro (optional)
2 c finely shredded mild cheddar or monterey jack cheese for garnish
2 c sour cream for garnish

Heat the oil in a large skillet over medium-high heat. Add the onions, bell peppers, chiles, cumin and oregano and saute until the vegetables are softened, 5-7 minutes.

Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker. Add the broth, tortillas, beans, chicken and corn.

Cover the slow cooker and cook on low for 8-10 hours or high 4-5 hours, until the chili is thick and the beans and veggies are tender. Stir in the cilantro.

Serve each bowl garnished with cheese and sour cream. Serves 8. Enjoy!!

Summer Squash Soup

We wanted to make a meal using a few fresh vegetables. I found a delicious summer squash soup that turned out to be quite refreshing and tasty. It's very simple and actually a Cooking Light recipe so it's even healthy.

6 cups fat-free, less-sodium chicken broth
3 cups water
2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
2 cups finely chopped yellow squash
2 cups finely chopped zucchini
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced fresh basil

Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.