Tag-Archive for ◊ chips ◊

30 Mar 2012 Chicken Tortilla Soup

The weather has just taken another cold turn. YES!  One last chance for a warming and comforting  soup!  Bring on the wind and the rain. We can enjoy Spring later  I have nothing against tulips and sproinging (yes, that’s a real word, and I love it, it is what lambs do), but with one last winter storm I am sure I will appreciate it that much more.

This soup is delicious, (would I post it if it wasn’t?  Rhetorical question: of course not!)  I am also posting this recipe because most everyone I know enjoys tortilla soup, but not many of us have a tried and true recipe in our repotoire.   My friend Adele made this soup  for an Ina Garden (AKA The Barefoot Contessa) themed cookbook club.  Two of us immediately re-made the soup for our families, and both to rave reviews.  I think Adele found a winner! Yay, Adele (and Ina)!

I had to twiddle with the original recipe a bit (I just can’t help myself). I added corn and black beans, plus I pureed part of the soup to make a thicker broth, which I enjoy, but you can totally skip the pureeing part if  you want fewer steps, less mess, and still have a tasty, hearty soup.

So, without any further ado, here’s my version of Adele’s version of Ina’s Garten’s “Mexican Chicken Soup” (from Ina Garten’s 2006 book, “Barefoot Contessa at Home“).

Chicken Tortilla Soup

  • 4 cups cooked chicken,shredded or chopped (baked, grilled, or poached chicken breast &/or thighs, or shredded  meat from a roasted chicken)
  • 2-4 tablespoons olive oil
  • 2 cups chopped onions (brown or red, or a combo, 1 or 2)
  • 1 cup chopped celery (2-3 stalks)
  • 2 -4  jalapeno peppers, seeded and minced
  • 4 garlic cloves, minced
  • 1 large can (28 oz.) crushed tomatoes
  • 1  or 2 15-oz. cans black or pinquito beans (one of each is nice, too)
  • 2 cups chopped carrots (about 4)
  • approx. 2  1/2 quarts chicken broth (10 cups)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 tablespoon chili powder
  • approx. 1 tablespoon salt, to taste
  • 1 teaspoon black pepper, to taste
  • 2 cups frozen corn
  • 1/2 cup chopped fresh cilantro
  • 6 small corn tortillas (approx. 6 inch diameter)
  • for toppings (be SURE to include these!): lime wedges, chopped cilantro, grated jack and/or cheddar cheese, sliced avocado, and crushed corn chips (optional)
  1. If cooking the chicken specifically for this recipe, sprinkle chicken thighs or breasts (or combo) with salt, pepper, garlic powder, cumin, and chili powder.  Bake in preheated 350 degree oven for approximately 20 minutes, turn chicken over and continue to cook for an additional 10-15 minutes.  (cooking time determined by how large the chicken pieces are and whether or not the chicken pieces have bones).  Remove chicken from oven and when cool enough to handle, dice or shred and set aside. Discard  bones and skin.
  2. Heat approximately 2 tablespoons olive oil in large skillet.
  3. Add onions to hot oil in skillet.  Saute onions until translucent, 5-8 minutes.
  4. Add celery and desired quantity of chopped jalapenos  to onions and saute for an additional 2-3 minutes.
  5. Add garlic cloves and saute for another 30 seconds or so.  Do not let the garlic brown.
  6. Remove approx one third of the onion-celery-jalapeno-garlic mixture and place in blender. Leave the remaining 2/3 in the pan.
  7. Add 1/3 of each can of beans to the blender (you can add one can of beans or two, depends on how you like your soup and how much fiber you want), along with enough of the crushed tomatoes to make a puree-able mixture (1/3 – 1/2 of the can).  Whirl on high until mixture is pureed.
  8. In large stockpot heat the chicken broth, add the pureed mixture, the reserved onion-celery-jalapeno-garlic mixture, the chopped carrots, the drained and rinsed can(s) of bean(s),and the spices (cumin, coriander, chili powder, salt and pepper).
  9. Bring soup to boil, then reduce heat and simmer for 30 minutes.
  10. Add shredded chicken and corn and simmer for an additional 5 minutes.
  11. Cut tortillas into noodle-like strips. (Cut tortillas in half and then cut crosswise into 1/2-inch strips.)
  12. Stir cut tortillas and chopped cilantro into soup and simmer for an additional 5 minutes, or until chicken is heated through.
  13. Serve the soup hot, topped with lime wedges, chopped avocado, grated cheese, and crushed tortilla chips (if desired, and everyone I served this soup to, desired everything, including the crushed tortilla chips! The t-shirt people–my running addicted friends–added the most chips!!!  LOL)
Note:  If you are just going to eat half the soup, divide the soup and add half the tortilla strips.  When you eat the remaining half of the soup, add the remaining tortilla strips. The soup keeps well, but the tortilla strips, when sitting in a liquid, don’t)
Thanks for stopping by my kitchen today.  It took me so long to type, edit and insert a picture into this post that the weather has turned warm again.  Shoot!

 

 

26 Jul 2011 Blueberry Chip Cookies

Hey world, there’s a new cookie on the plate!  It’s sort of like a chocolate chip cookie.  It has all the elements of a chocolate chip cookie.  It crunches like a chocolate chip cookie; crisp around the edges and chewy in the middle. It even looks like a chocolate chip cookie.  But it’s NOT!  It’s a Blueberry Chip Cookie!  Nope, not reminiscent of a blueberry muffin  or a blueberry cake.   Nothing like a blueberry tart or a sugar cookie with jam either.  I think it really is a chocolate chip cookie.  With blueberries. And white chocolate chips.

Two secret ingredients:  freeze dried blueberries and dried wild blueberries!  I had never seen freeze dried blueberries either, but there they were right on the shelf at Trader Joe’s, not too far from the dried blueberries.  The freeze dried blueberries are crushed into a powder and then mixed into the dough with the flour.  The small dried blueberries have a lot a flavor and don’t burst into a gooey mess when cooked.   Genius, pure genius!  And we have Irvin, from Eat the Love, to thank for this delightfully twisted Chocolate Chip Cookie 🙂

I made a few changes to the original recipe.  I didn’t use Kamut flour (what IS that?) and I didn’t make these jumbo.  Irvin made 18 cookies from this recipe (they must have been the size of a PIE!), I made 5 dozen.  I am not sure the sugar sprinkle is necessary, I might leave it off next time but my daughter liked the sparkle (she’s such a girlie girl).

Blueberry  Chip  Cookies

  • 3 cups plus 3 tablespoons All-Purpose Flour
  • 1/2 cup freeze dried blueberries, crushed into powder (put into a Ziploc and go to town with a meat tenderizer or rolling pin)
  • 1 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon cinnamon
  • 1 1/4 cups (2 1/2 sticks) butter at room temperature
  • 1 cup dark brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 10 oz white chocolate chips (don’t use Nestle’s-they are nasty)
  • 1 cup dried wild blueberries (I’d probably add an extra 1/4 – 1/2 cup next time)
  • 2 tablespoons white sugar to sprinkle on top (optional)

1. Preheat the oven to 350º F and line a baking sheet with parchment paper or a Silpat.

2. Place the  flour, freeze dried blueberry powder, baking soda, baking powder, salt and cinnamon in a medium bowl. Whisk vigorously until the dry ingredients are evenly distributed and uniform in color.

3. Place the butter and sugars in the bowl of a standing mixer fitted with the paddle attachment. On medium speed, cream the butter and sugar until light and fluffy, about three minutes.

4. Add one egg to the creamed butter and beat on medium until incorporated. Scrape down the sides and repeat with the second egg and then the vanilla.

5. Add 1/3 of the dry ingredients to the butter and beat on slow speed turning up the speed to medium as the ingredients incorporate into the dough. Scrape down the sides of the bowl and then add an additional 1/3 of the batter repeat, beating on slow to medium. Scrap and add the final 1/3 dry ingredients.

6. Add the white chocolate chips and dried blueberries to the cookie dough and turn the mixer on to slow speed, mixing in the chips and blueberries until evenly distributed.

7. Scoop a tablespoon of the dough, roll into a ball, place on cookie sheet and flatten slightly. Sprinkle with a little white sugar. Repeat.  I found I could place 14 cookies on each cookie sheet.

8. Bake in preheated 350º oven for  about 13 minutes or until the edges of the cookie starts to look golden brown. Remove from the oven and let rest on the pan for 5 to 10 minutes to cool before moving them to a wire rack to cool to room temperature.

Makes about 5 dozen cookies.

I am so pleased with these cookies!  They are so much like a chocolate chip cookie, but so different.  The dichotomy tickles me purple!   I hope you are the first person on your block to make Blueberry Chip Cookies!

Thanks for stopping by my kitchen today!

07 Sep 2010 Chocolate Zucchini Cake

Hannah says it’s the best chocolate cake she’s tasted. I think that’s stretching it a bit (Chocolate Mint Layer Cake RULES!), but this cake is quite moist, very tasty and somewhat good for you–as cake goes–with the 2 cups of zucchini, some applesauce in place of oil, and no frosting. Plus, the orange undertones are an unexpected delight. Be sure to tell people there is zucchini in the cake, imagine the horror if they mistake those little pieces of grated green zucchini for mold!

Make this quick, summer is almost over!

This recipe was first published in Bon Appetit in November 1995, which is where I found it. I have changed it a bit, of course, but I’ve forgotten exactly WHAT it was I changed…?!

Chocolate Zucchini Cake

2 1/4 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar (can use all white sugar, or half brown and half white)
1/2 cup butter, at room temperature
2 eggs
1 tablespoon orange extract (OR 1 teaspoon vanilla extract with grated rind of one large orange)
1/2 cup buttermilk or plain yogurt (freeze any leftover buttermilk to use in the next cake!)
2 cups grated unpeeled zucchini (S-qu-e-e-z-e the zucchini to release excess water before measuring)
1/2 cup unsweetened applesauce
1 1/4 cup chocolate chips (divided use)

Preheat oven to 325 degrees. Prepare at 13x9x2 inch baking pan (grease and dust with cocoa powder) and set aside. With an electric mixer beat butter and sugar together until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in orange extract (or the vanilla). In another bowl stir flour, cocoa powder, baking soda and salt together and aerate slightly. Add one third of the flour mixture to the butter-sugar mixture and beat to blend. Then add 1/2 buttermilk and beat to blend and repeat–add 1/3 more of flour mixture, then last half of buttermilk, then last third of flour–beating well after each addition. Stir in drained zucchini, applesauce, orange peel (if using) and 1 cup of chocolate chips to blend. Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup chocolate chips. Bake at 325 degrees for about 50 minutes or until cake springs back on touch. ENJOY!

Thanks for dropping off your extra zucchini today!  YUM!!

05 Jul 2010 Coconut Cake with Chocolate Chunks and Orange Zest

Bon Appetit is my favorite food magazine. Every month there is one spectacular recipe after another. This month’s issue was no exception. For some reason, this cake was classified as a coffeecake. Very odd. This is a recipe for a very nice dessert cake. It’s not a big gooey layer cake with a lot of frosting. It’s a one layer cake rich with coconut, bittersweet chocolate chunks, the grated peel of a whole orange, and a coconut drizzle. (If you have the magazine, see pages 84, 85, and 91.) Love it! My five testers all gave it a thumbs up, too. There’s no doubt that I will be making this again.

Coconut Cake with Chocolate Chunks and Orange Zest

For Cake
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup shredded coconut
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons finely grated orange peel (peel from one orange)
2 large eggs
1 teaspoon vanilla extract (or coconut extract)
1 cup canned unsweetened coconut milk
6 ounces bittersweet chocolate (use bars and break into 1/2-inch irregular pieces), divided use
extra 1/2 cup shredded coconut for topping

For Coconut Drizzle:
3/4 cup powdered sugar
2 tablespoons (or more) canned unsweetened coconut milk
1/2 teaspoon coconut extract

Cake:
Preheat oven to 350°F. Generously butter 9-inch cake pan with 2-inch-high sides. Sift flour, baking powder, and salt into medium bowl. Stir in shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla or coconut extract. Add 1/3 flour mixture, beat until blended, then ½ coconut milk, then 1/3 flour, then ½ coconut milk, then last 1/3 flour mixture, beating just until blended after each addition. To make the chocolate chunks, leave the chocolate in wrappers and bang with a meat mallet. Fold 4 oz of bittersweet chocolate pieces (one entire bar) into batter. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces (1/2 bar) over batter, then sprinkle with an additional ½ cup coconut. Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.

Coconut Drizzle
Whisk powdered sugar, 2 tablespoons coconut milk, and coconut extract in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake. Remove cake from pan and drizzle with glaze. Do not over drizzle. Cool cake completely on platter. Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.

Thanks for being a fan,

02 Feb 2010 Crockpot Bean Dip for a Crowd

Super Bowl Sunday is just on the horizon. For years, I couldn’t care less. But somehow or other, I managed to raise a football crazy girl who actually anticipates and then watches football games, playoffs and bowls. So, through her, I am slowly warming up to the excitement of Super Bowl Sunday. Not for the game. Not for the commercials, either. For the snacks!. Just like there are American food traditions around Thanksgiving, Easter, Christmas, St. Patrick’s Day and Valentine’s Day, there are also special Game Day foods. Being slow to this football thing, I don’t have a huge repertoire of Super Bowl recipes yet, but I’ll share what I do have. Here’s my “go to” recipe for all big parties, my Crockpot Bean Dip. I put the crockpot right on the coffee table, with a ladle and some bowls and chips right next to it.

You can control the flavor and spiciness of this dip by your choice of beans, salsa and cheese. This recipe makes enough for two football teams. If there are leftovers, they freeze and microwave well. I’ve also combined leftover bean dip with leftover meat and rice, wrapped it in a tortilla and called it a burrito.

This is probably one of my most requested recipes.  Friends of my son have written to me and asked for the recipe.  When I visit my son I put a batch in several small Ziplok containers, which he can put in his dorm refrigerator and freezer and then reheat in his small microwave as needed.

The original recipe is from “The Fix-It and Forget-It Cookbook” by Ranck and Good.

Crockpot Bean Dip for a Crowd

2 (16oz.) cans refried beans
8 oz. cream cheese, cubed and then softened in the microwave
2 cups jarred salsa
2 T. chili powder
1/2 t. cumin
4 cups grated cheese (I often use the packaged Mexican Blend)
16 oz sour cream

Mix beans, cream cheese, salsa, chili powder and cumin together in a saucepan. Heat over medium high heat until cream cheese is melted. Gradually stir in grated cheese, stir until melted. Remove pan from heat and stir in sour cream. Pour entire mixture into a crockpot and cook, covered, on high for one to two hours to reheat, then reduce heat to warm to serve. My kids like this on Tostitos Scoops, because they can get a lot of bean dip on one chip.

Thank you for visiting the kitchen!

Polly

26 Jan 2010 Tropical Salsa and Baked Cinnamon Chips

I know it’s a strange time of year to be posting this…but this salsa is so good I couldn’t wait to share (plus my friend Julene asked me to). I found this recipe on epicurious.com, where I went to look for recipes to use up the two dozen kiwis I bought on a whim at Costco. This recipe used two of them plus I had to go out and buy a pineapple and a mango BUT, I will go to great lengths if I think I am onto a GREAT recipe. Thank goodness my instincts were right this time! Here’s a GREAT recipe for GREAT salsa! I’m sure I will make this again, and again, and again (after all, I do have enough kiwis to make twelve batches…) The original recipe said to serve with “Cinnamon Chips”, I have posted the recipe for those also (DELISH). Tonight I served the salsa to three nineteen year olds with “Spicy-Sweet Chili” Doritos (they added quite a kick–the chips did, not the kids!) All three kids did give the salsa a “thumbs up”, as did 25 year old in the room. The original recipe (which I adapted) also mentioned spooning this over grilled chicken or fish…mmm, maybe later, right now, I just want to savor “as is”. Later this week…Kiwi-Coconut-Lime muffins…to use up a few more of the Kiwi in the kitchen

Tropical Salsa

1 cup chopped peeled fresh pineapple (in a pinch, could sub orange for pineapple)
1 cup chopped peeled fresh mango
1/2 cup chopped red bell pepper
2/3 cup chopped peeled fresh kiwi fruit (about 2)
1/3 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
juice of ½ fresh lime

Combine all ingredients in medium bowl. Season with salt, to taste. (Can be made 3 hours ahead–but also tastes and looks fine the next day.)

Baked Cinnamon Chips

1/4 c. sugar
1/2 tsp. ground cinnamon
4 flour tortillas
3 tbsp. butter, melted

In a small bowl combine sugar and cinnamon. Brush tortillas with melted butter. Then sprinkle with 1 tablespoon of sugar mixture. Cut each tortilla in 8 triangles. Preheat oven to 350 degrees. Place tortillas sugar side up on ungreased baking sheet. Bake 10 minutes or until crisp.

Thanks for being a fan,

Polly