Step-by-Step Recipe: Chicken Tortilla Soup

I'll be honest with you all, the heat of the summer is making me cranky.  Despite many years lived in the south, including 6 years in Florida, I've just never become a fan of hot weather.  It could be because I'm fair-skinned and don't tan (so I just walk around looking flushed and sweaty all summer), or maybe because my hair has just enough natural wave in it that the humidity turns me into a big frizzball.  Or perhaps because it's so hot that I don't even feel like cooking.  Really. 

Truth be told, I haven't cooked that much in the last couple of weeks.  A couple of nights ago we grilled burgers (no recipe needed).  Last week we had "kitchen sink pasta" at least once (pasta + whatever we've got on hand, all tossed together).  But nothing really worth sharing.  My parents were visiting over the Fourth of July holiday, and we only cooked at home once.  What did we make?  Grilled pork chops (again, no recipe), and two of the salads from my last post.  (That squash ribbon salad is awesome, by the way! Even my husband, who doesn't care for squash or zucchini, really enjoyed it!)  All delicious, but nothing really blogworthy.

And I'm afraid it's going to get worse.  My oven is on the fritz again (it had a slow meltdown this past spring, and we had it repaired under our home warranty; the same issue seems to be rearing its head again), which means no baking, roasting, broiling, etc.  Not only does this limit my options, it also just puts me in a bad mood.  We have tons of blueberries at home, and I can't even bake muffins!  (I know, I know.  Cry me a river.)

But you, my friends and few readers, deserve better than this.  So I'm going to reach back in time and provide a recipe I made a while ago, and then I will endeavor somehow to find recipes to share that don't involve the oven.

When it's nearly triple-digit heat outside, it seems a silly time to share a soup recipe.  But I honestly think this soup recipe is so delicious and flexible that you could adjust it to make it lighter in warm months and heartier in cool months.  And it's easy and quick, which are good things no matter what the weather's like. 

I found the inspiration for this recipe from a recipe for crockpot chicken tacos on Tasty Kitchen. The chicken taco meat has three ingredients.  What's not to love?  I recommend you give them a try, as well, and then you can use some of the leftover chicken for this soup, as the original recipe intended.  But if not, no worries, you can still make this soup in a snap.

Click for recipe and pictures!

Step-by-Step Recipe: Southwestern Green Chile Chicken

I promise I've been cooking, but I've been making stuff that I've already blogged about, or that wasn't worth blogging about.  But that all changed this evening, with this recipe for green chile chicken.  I'd remembered seeing it on one of the other food blogs I follow a while back, and was inspired today to make a variation on it.

Have you seen the commercials on TV for Philadelphia brand Cooking Creme?  It's like cream cheese, but softer and easier to mix in.  It also comes in a few flavors--tonight's flavor was Sante Fe.  If you're like me, and you just love cream cheese, give this stuff a try.  Since it's relatively new, it's often on sale at the grocery store.  That's how I tried it.  Also, it's not nearly as unhealthy as you'd think.  I used this in place of the monterey jack cheese-mayonnaise blend called for in the original recipe.

My husband doesn't care for black olives, so I left those out.  I topped the chicken with fresh cilantro instead. I also left the chicken breasts whole, since there didn't seem to be any reason not to!  It was flavorful but not really spicy--just a bit of zip--and was delicious served with corn-tomato relish and cilantro-lime rice (from a box) and some fresh guacamole.

Pictures and recipe below the cut.

Step-by-Step Recipe: Pasta with Proscuitto and Peas

Sorry for the long absence, friends.  No good excuse, really, except that life has gotten in the way.  I'm going to try and make up for it, I promise!

It's definitely spring here in the DC area, and I continue to crave dishes with spring ingredients.  This particular dish, pasta with prosciutto and peas, is something that definitely makes me think of spring, because of the peas and the lemon juice/zest added to the sauce, which adds a springy brightness.  As a kid, I never would have eaten this, because I hated peas.  They are still not a favorite of mine, but I've learned to appreciate them in certain dishes.  But a bowl of creamed peas?  Still like a bowl of kryptonite to me.  Ha!

With a green salad on the side, this is an easy and filling weeknight meal.  And if you're like me an enjoy pasta with cream sauce, but don't enjoy how guilty it usually makes you feel, this is a slightly lighter version than some.

Pictures and recipe below the cut!

Step-by-Step Recipe: Potato Leek Soup

Lately I've been craving food with the taste of spring. But because it's been unseasonably chilly, I've been looking for recipes that have spring ingredients but are still hearty enough for cold days. I made this potato leek soup from my Everyday Food cookbook for the first time a couple of years ago, and my husband and I both really liked it.  Then I promptly forgot about the recipe until recently.  It's really easy to make and has simple ingredients, yet tastes somehow more complex than you'd expect.  It can be eaten hot or cold, though why you'd ever want to eat cold potato soup, I don't know.

Tips: the recipe says to puree the soup in a blender, but because my food processor was more easily accessible, I used that instead--the puree was not as smooth (which you can tell from the pictures). You could also try an immersion blender if you've got one; I've not had the best luck with mine, though.  Also, if you can't find fresh chives (my grocery store was out), you can use dried, just use half as much. 

Recipe and pictures below the cut!

Recipe Snapshot: Balsamic and Cherry Pork Chops

Some weeknights are tough for my husband and I, in terms of getting a decent homecooked meal.  I suppose that could have something to do with the fact that neither of us gets home from work until after 7 o'clock, but it's also because we both have jobs that are intellectual in nature, and some days I don't have the brain power to follow a recipe.  My husband sometimes wishes he could spell me from cooking duty, but cooking does not come naturally to him.  Every now and again, though, there's a recipe that is simple enough that either of these challenges can be overcome.  These balsamic and cherry pork chops fit the bill completely.  I can make it even when I feel braindead, and my husband can make it, as well, without too much coaching on my part.

A friend from work actually shared the original recipe with me a few years back, from Cooking Light.  I altered it slightly to suit our tastes (and what was available in my pantry), and it's become a regular in our weeknight dinner rotation. I usually serve these with couscous and a green vegetable (whatever I have on hand)--this last time it was simple sauteed spinach (a major upgrade from the boiled frozen spinach of childhood). It's because I'm midwestern by birth, I think--all meals need a protein, a starch, and a vegetable.  I can't help myself!

Recipe below the cut!

Recipe Snapshot: Asian Turkey Meatballs

Every year for the last few, I've thrown an Oscar party. My husband and I have a few (the most ever was 15) people over to watch the red carpet, watch and heckle the show, see who can pick the most winners, and of course, eat.  I typically make a mix of hot and cold hors d'oeuvres.  I've learned over the years that when I try new recipes for the first time right before the party, I become stressed, and it makes it hard for me to enjoy my own party!  Last year I finally got it right.  I had tried most of the recipes in the weeks before the party, so I could prepare everything confidently.  I planned it out so I had time to spare, and actually had time for a short nap in the afternoon before my guests came over.  The party was a LOT more fun for me.

To that end, I have a few recipes picked out for next weekend's Oscar party, and at least one of the recipes was perfect for making into a weeknight meal: asian turkey meatballs. I found this recipe on a food blog I started to follow off and on more recently--SkinnyTaste.com (Gina's Skinny Recipes). These meatballs can be made larger for a weeknight meal, or smaller to be served as an appetizer.  They were super easy to make, and dinner was ready in less than 30 minutes!  I was able to get most of the prep done while the oven was preheating.

I served these meatballs with precooked brown rice (the Uncle Ben's stuff in the plastic packets). The plain brown rice is great because it comes out properly and has very low sodium; when I try to make brown rice at home, it always comes out badly.  I heated two packages in the microwave and then tossed the rice with 2 cups of shredded mixed cabbage (cole slaw mix, minus the dressing), some extra scallions, cilantro and ginger (all in the meatballs, so just prep some extra), and just a splash of sesame oil.  We drizzled the dipping sauce that goes with the meatballs over the whole plate, so some got mixed in with the rice, too, which was yummy.  And healthy!

Recipe below the cut!

Step-by-Step Recipe: Shrimp Scampi with Linguini

My husband requested shrimp and pasta for our early Valentine's dinner.  This recipe got 5 stars on the Food Network site, so I gave it a try.  It was totally delicious.  If I could get away with making something this easy for all special occasions, life would be much easier.  The key to this dish is good mise en place, because everything cooks so quickly, you do't want to be messing with chopping something when you need to be stirring.

Is there anything better than pasta, shrimp, and butter?  I don't think so! I served this with steamed haricots verts tossed in a light vinaigrette.  (Haricots verts are very thin, tender green beans.)

Recipe and pictures below the cut.

Step-by-Step Recipe: Sauteed Chicken Breasts with Creamy Mustard Sauce

This recipe is how I learned why stainless steel pots and pans really are different from nonstick.  The first time I made this recipe, I made it in a nonstick pan, and it did not come out right--because it's not advisable to try to make a pan sauce in a nonstick skillet.  This recipe is also how I learned to make a real pan sauce, and how easy it is!  It comes from my beloved Martha Stewart Everyday Food cookbook.  The dish has a mildly French feel to it, due to the mustard (soooooo good) and the tarragon in the sauce.  It's also really quick to make, and seems fancier than it really is.

As I said the other day, I made this chicken dish with the potato-fennel gratin.  I also sauteed some spinach on the side.  (Why?  Because sauteed spinach is delicious, and because if the sauces from either the chicken or the gratin mixed in with the spinach, it would be delicious.) 

Recipe and pictures below the cut!

Step-by-Step Recipe: Potato Leek Frittata

In honor of the new year, I  am trying to introduce the occasional lighter dish into my repertoire.  But being me, I refuse to compromise on taste.  So when the January issue of my Everyday Food magazine arrived chockfull of lighter recipes, I was interested to see if anything sounded good.  Luckily, it seems to have a lot to offer!  My usual practice on Sunday nights is to make a more elaborate meal that yields leftovers to start off the work week.  But this Sunday, I decided to take it a bit easier on myself, and chose a recipe for potato leek frittata.  Sounds like breakfast?  Well, frittatas are like omelets--quick, easy, and good for any meal of the day.  Also, I had potatoes and leeks on hand, sooo... 

Pictures and recipe below the cut.

Step-by-Step Recipe: Spaghetti all' Elsa and Roasted Sausages with Peppers and Onions

The holiday season is busy for many of us.  This week in particular, I have a lot going on at work, in addition to trying to make the holidays happen (Christmas shopping, decorating, and working on Christmas cards).  In these situations, I love a recipe that will make a lot of leftovers.  These recipes do just that--they will make about 6-8 servings, depending how generous you are.  Which is fantastic!

I'm not always the biggest fan of Rachael Ray, mostly because I find her a little irritating on TV.  But I've made a few of her recipes that were all pretty good...so I will try to be more kind in my assessment.  Of the recipes I've tried, Spaghetti all' Elsa and Roasted Sausages with Peppers and Onions are probably my favorites.  (FYI, I skip the cheesy bread part of that second recipe, as this already makes SO MUCH food.  Maybe if I were feeding an army I might try it...)  The other great thing about these recipes is that they aired together on a episode of "Thirty Minute Meals."  I've never actually managed to make this meal in 30 minutes, but it doesn't take much longer than that.  A great help on a busy Monday night!

Recipes and photos below the cut!

Step-by-Step Recipe: Creamy Pumpkin Soup

I feel like a bad food blogger.  It's been too long, and I know it.  But in my defense, it's been a crazy week.  Last weekend was a bit of a whirlwind, and then on Monday and Tuesday, I traveled to Portland, Oregon for work.  Yes, 5,600+ miles in less than 48 hours.  And so I've been...wrecked...since then. Then yesterday I had a medical procedure that required anesthesia, so I wasn't allowed to do much in the kitchen when I got home. All I have cooked in the last week has been a couple of grilled cheese sandwiches.  Hopefully that will change today!

In other news, my dark chocolate cupcakes with pumpkin cream cheese frosting won the Halloween Bake Sale/Contest at work in a couple of categories--Most Wicked and Most Haunted; I came in second for Most Creepy, and tied for third for Best in Show.  So that's good, right?

Last weekend was Halloween, and despite the fact that I needed to wake up at 3 in the morning on Monday to make it to the airport to catch my flight, I did want to "celebrate," even if in a small way.  We only had a few trick-or-treaters (anyone want a Kit-Kat?  We have lots!), but luckily that gave me time to whip up a little something for the holiday: creamy pumpkin soup.

I've been making this recipe for years, and have shared it with several friends.  I think it could be a perfect first course at Thanksgiving dinner, but it's also perfect for a simple Sunday supper on Halloween, especially when accompanied by the perfect grilled cheese sandwich (which it was this past Sunday!).

I originally found this recipe online at AllRecipes.com, but I have made some alterations.  First, I don't make the cinnamon croutons; second, I use much much much less cream, as the soup doesn't need it.

More below the cut!

Recipe Snapshots: Apples (Part II)

Over the long weekend (it was Columbus Day yesterday, which is a federal holiday, in case it wasn't a long weekend for you!), I used up a few more of our apples.  I still haven't made that apple pie I've been planning, but maybe next weekend?  The apples are looking good and fresh, which I guess makes sense because the ones you typically buy at the store were probably picked weeks before they find they way to the produce section.

One of my challenges with the apples was finding savory recipes to use them in.  Delicious as it was, that apple cake didn't exactly stretch the imagination much!  But then low and behold, a friend told about this recipe: Creamy Chicken-Apple Chili.  I know, it sounds weird.  But the reviews on the recipe were good, and the friend who told me about the recipe enjoyed it.  So I thought I'd give it a whirl.

It was pretty great.  It needs a little cilantro for garnish, and the apple flavor could actually use a boost, but overall, I was pleasantly surprised.

Also over the weekend, I tried to make Baked Apple Cider Donut Holes.  A couple of things: there are no actual apples in this recipe.  But it does call for applesauce, which I could have made with my apples.  I just don't plan to do this, since I don't really care for applesauce all that much.

According to my husband, these were fantastic.  I thought they were just pretty good. The ingredient list is really long, and I'm not sure how much a lot of those items really added.  And they sure didn't taste very apple-y.  But anything fluffy and baked and coated in buttery cinnamon-sugar?  How bad could it be?  (Note: my "donut holes" look more like muffins because I don't have a mini-muffin pan and had to use a regular one.)

Recipes below the cut.

Recipe Snapshots: Apples (Part I)

For these first couple of apple recipes, I didn't do the full step-by-step thing.  Since the galette was a first-time recipe, I was too focused to take pictures.  And then I forgot for the second recipe.  But here are some pictures of the finished products and the recipes!

First I made an apple galette, which is basically a cheater's pie--it's pie crust filled with fruit filling and then folded in on itself, no pie dish needed.  It's rustic and a little bit less effort than a pie.  I had seen this recipe on one of the food blogs I follow, and decided to give it a try.

All in all, this was an okay recipe.  The filling needed a little bit more "sauce," because the apples on top were a little dry.  I altered the recipe a bit--I made my own pie crust from a fool-proof recipe I found, and then added some nutmeg to the filling and increased the amount of apples in the filling (maybe why it was dry?).  I would make this again, for sure, since it was pretty simple to throw together, even making my own pie crust!  I like how rustic it looked.  But I'll be trying a regular ol' apple pie sometime soon, to show off my crust-crimping skills (or lack thereof).

I also made roasted pork tenderloin with apple-cherry chutney, which was fabulous.  I like savory recipes that incorporate apples, and this was also very easy.  The recipe is from Southern Living magazine, though I found it online.

I've made this recipe before, and it's delicious.  I served it with brussels sprouts and a wild rice blend.  I made a few tweaks--I halved the amount of chili sauce in the chutney (I used sriracha sauce, and 2 tablespoons of that would have made it inedible for us), and added more apples, as well as a touch of cinnamon.  I also used a shallot instead of onion, but that's just because I had more shallots on hand.

Recipes below the cut.

Step-by-Step Recipe: Mini Honey-Mustard Meatloaves with Roasted Potatoes

It's been grey and rainy in the DC area the last few days--particularly last night and this morning.  It's made me crave comfort food, so I did something I almost never do--prepared two beef dishes within one week.  I generally try to make only one beef dish per week, if that, for health reasons.  I figure we're already eating it twice a week since we usually have leftovers, and that's more than enough red meat for a week!  Because I try to limit the amount of red meat we eat, I often make these mini meatloaves with ground turkey.  Feel free to do the same, but be sure to use the dark meat turkey--the all white meat is too dry.  Also be sure to cook it all the way through, which might mean a few extra minutes in the oven.  But this week?  I was extra bad and used the "meatloaf mix" ground meat sold by our grocery store (a mix of beef, pork, and veal).  Don't tell on me!  It was delicious, and I have no regrets.

This recipe for mini honey-mustard meatloaves with roasted potatoes came from one of my Martha Stewart Everyday Food magazines.  My husband and I like it so much I'll make it 2 or 3 times every fall/winter.  When I make it, I skip the salad that is included in Martha's version of the recipe and prepare another kind of vegetable.  This week it was a green salad, but more interesting than the one provided in this recipe (I added grape tomatoes! I live on the edge, eh?).  Before we get to the recipe itself, let me state for the record that I am almost embarrassed to share this recipe because it is so easy.  But it's delicious.  And can be made on a weeknight.  And for those two facts?  On the blog it goes!

Step-by-Step Recipe: Homemade Basil Pesto, with Pasta

In honor of the official end of summer (which is September 23 this year), yesterday I made a double batch of homemade basil pesto.  Is there anything better?  (Don't answer that.)  My basil plants will probably keep producing until our first frost, but they are definitely slowing down because of the shortening days (and lower heat).  Aside: Oddly enough, in July when it was about 1,000 degrees outside and 200% humidity (don't tell me I don't have a flare for hyperbole!), my basil grew and grew and grew.  The basil growth thing is pretty much the only good thing I think came out of that ridiculous heat wave.

Anyway, everyone should make homemade basil pesto.  There's no reason not to do so--unless you'reallergic to basil, can't have Par mesan cheese, or just hate yummy things.  Because basil pesto is certainly yummy.  And nearly embarrassingly easy to make.  Unless you don't like garlic, in which case...well, maybe this blog isn't for you, because I am not shy about garlic.

Step-by-Step Recipe: Penne with Creamy Pumpkin Sauce

It's September, and I needed a taste of fall.  Last week I posted about my food obsessions, and pumpkin is definitely on that list.  I really like finding pumpkin in unexpected savory dishes, and this is one of those.  The first bite the first time I made it was like, "Hmmmm...that's not what I expected."  But it's delicious if you can get over the whole pumpkin-not-at-all-like-pie flavor thing.

This recipe is from one of my monthly Martha Stewart Everyday Food magazines (which I have received for about three years now, thanks to my sister-in-law and her husband).  It's a quick one that is perfect for a week night.  Perfect served with a green salad...or by itself.  Pumpkin is a vegetable, after all.  Ha!

Step-by-Step Recipe: Thai Red Chicken Curry

I hated Thai food until about five years ago.  True story!  Now I love it--particularly creamy coconut curries and pad see ew.  I found this recipe (which I have since altered a fair amount) on AllRecipes.com a few years ago, and I was excited that it was so simple to make.  Hopefully you won't have trouble finding the curry paste.  Even in a metropolitan area like I live in it can sometimes be a challenge.  The last time I tried to find it at my usual grocery store, all they had was the Indian kind--which is totally different--so I ended up at an Asian food market.  I now have enough red curry paste to last me for years.