It's cold outside today. Rain, no make that hail, is pounding down. If it wasn't such a hassle to get the heater going (always is the first time) then we'd probably have that baby cranking, but instead we're sitting around in fleece and sweats and I've got a blanket over my shoulders. Definitely a soup day!

This is a hearty soup with the perfect amount of spice. It's easy to make, the ingredients are simple, and it reheats well (so make extra). I tend to make a big 'ol pot and freeze half. I love the fried tortilla strips with it - they really make the soup.

Ingredients

1 Tbsp olive oil
4 garlic cloves, minced
2 onions, chopped
1/2 bell pepper (capsicum), red or green, chopped
2 jalapeno chili peppers, diced
2 chicken breasts, skinless
3 tomatoes, chopped
2 tsps cumin
4 cups chicken stock
1 cup corn, canned (drained) or frozen
1 Tbsp tomato paste
salt and pepper

To Serve:
8 corn [or flour] tortillas, cut into 1/8" thick strips
canola oil, for pan-frying
2 avocado, halved, pitted, peeled, diced (optional)
1 cup Jack cheese (optional)
1/2 cup fresh cilantro leaves, chopped (optional)

Method
In a large pot saute the onion, garlic, chili peppers, and bell pepper with olive olive until soft.

Add the chicken breasts, tomatoes, cumin, and stock, and bring to a boil. Reduce heat to a simmer. When the chicken breasts are cooked through (about 15 minutes) remove from the pot and shred (use two forks to pull apart meat).

Return the shredded chicken to the pot along with the corn and tomato paste and simmer 30 minutes.

While the soup is cooking heat 1-inch of canola oil in a skillet over medium-high heat. When the oil begins to smoke add the tortilla strips in batches and fry until crisp on all sides. Remove to a paper towel lined plate and sprinkle with salt.

Salt & Pepper to taste. Serve topped with tortilla strips, avocado, and cheese. Garnish with cilantro and lime wedges. Serves 4-6

Tips:
If you don't want to fry your own tortillas you can substitute corn chips.

If freezing, let the soup cool and store in an airtight freezable tupperware or ziplock. You can fry the tortilla strips ahead of time and store them in an airtight bag in a dry, cool place for about one week. If they get soft just bake them for a few minutes until crisp again. To reheat the soup, let it thaw completely and then gentle heat until warmed through.

Feel free to throw in extra chilis if you like things spicy!

Continue reading "Mexican Tortilla Soup" and recipe ...

As much as I like to spend time in my galley, there are times when I just want something quick and easy ... without compromising on taste or quality. I find that there are numerous dishes I can make with a good jar of salsa - this being one of them. The great thing about this dish is that since you are baking the chimichangas you aren't including all that extra fat from frying.

In keeping with the "quick and easy" theme, I'll be quick; forgoing a lengthy post ... instead I'll just tell you that these are simply delicious and get right to the recipe.

Ingredients 1 jar (about 1 cup) salsa of choice (I like a chunky style with medium heat) 1 tsp ground cumin 1/2 tsp dried crushed oregano 1 1/2 cups cooked chicken, chopped 2 green onions, finely chopped 1 1/4 cup shredded cheese (use cheddar or a mix of cheddar and monterey jack) 4 burrito size tortillas Condiments of choice (sour cream, extra salsa, green onions, diced chilies) Method Mix together 3/4 cup of the salsa, cumin, oregano, chicken, onions, and 1 cup of the cheese. Place a fourth of the mixture in the center of each tortilla. Fold opposite sides of the tortilla over filling and then roll from the bottom up and place seam-side down on a lightly greased baking sheet (use a baking sheet with a slight lip so that juices from the salsa don't spill over). Pour the remaining 1/4 cup of salsa over the top and sprinkle with the remaining 1/4 cup of cheese. Bake at 400 F for about 20-25 minutes (edges should be brown and cheese melted). Serve with condiments of choice

Notes I was curious to if these could be frozen. After filling and rolling, I placed the chimichangas in a freezer ziplock and froze. I thawed in the refrigerator overnight, placed on a baking sheet, added the salsa and cheese and baked as directed. They were almost just as good as the original (I noticed that the bottoms were ever so slightly soggy from the thaw).

Continue reading "Oven-Fried Chicken Chimichangas" and recipe ...

The other day I was perusing through a friend's cookbook (The Return of the Naked Chef by Jaimie Oliver) when I came across a Basic Risotto recipe. I hadn't made risotto in a very long time and the idea hit the spot. There was something in the way Jaimie wrote out the recipe that made it sound not only delicious, but easy as well.

Par for the course of living on a boat in a foreign country; I didn't have all the ingredients. I also wanted something different than just the basic risotto, so I ended up bastardizing and combining his recipe along with a recipe from Williams-Sonoma Risotto cookbook. The result was unbelievable (I even surprised myself). The risotto was the perfect balance of creaminess and the balsamic flavored caramelized onions were like flavor bursts exploding with every bite! Best yet, it was just as good cold the following day for lunch!

Ingredients
1/2 cup olive oil
2 sweet white onions (or whatever you have, I used one white and one red), sliced into 1-inch pieces
1 cup Madeira wine* (see note), at room temperature
approx 1.5 liters (roughly 6 cups) chicken stock
3 shallots, finely chopped
2 cloves garlic, finely chopped
2 cups Arborio or Carnaroli rice
2 cups cooked chicken, chopped (good use of leftover roasted or poached chicken).
2 tablespoons unsalted butter
Salt & Freshly ground Pepper to taste
Parmesan cheese (optional)

About Madeira Wine

Madeira is a fortified wine from Portugal. If, like me, you don't have Madeira wine available you can substitutes any of dry port, sherry or Marsala wines. You can also substitute a dry red wine, but the dish will be noticeably different as it will lack some of the complex flavors that Madeira provides. If you have the time, another choice is to use a mixture of reduced balsamic vinegar and red wine (or if you want to avoid alcohol use a mixture of reduced balsamic vinegar and chicken stock). Reducing the balsamic vinegar will cook off some of its acidity and increase the complexity of flavors. This adds an extra step to the process but the result is fabulous:

1. Reduce 1/2 cup balsamic vinegar over medium-low heat, stirring frequently, until is is about half its original volume and has started to become syrupy.

2. Combine with enough red wine or chicken stock to make one cup and set aside.

Caramelized Onions:

1. In a large, heavy pan, heat 1/4 cup olive oil over medium-high heat. Add the onions and sauté until the onions turn golden brown, about 15 minutes (stir occasionally to prevent burning).

2. Add the Madeira (or better yet the balsamic-wine mixture) and deglaze the pan, stirring to scrape up the browned bits. Cook over medium-high heat to reduce the liquid by half.

3. Meanwhile, in a separate pot, heat the stock.

4. Add 1 cup of hot stock to the onion mixture and continue to cook over medium-high heat until the liquid has reduced and the mixture is quite thick, about 15 minutes. (Stir occasionally). While the onions are simmering start the risotto.

Risotto:
1. In a heavy saucepan heat the other 1/4 cup olive oil, add the shallots and garlic, and fry slowly for about 4 minutes. When they have softened add the rice and turn up the heat.

2. Keep stirring until each rich grain is well coated with oil and translucent with a white dot in the center, about 3 minutes.

3. Add the first ladle of stock and a healthy pinch of salt. Turn down the heat to a high simmer. Keep adding ladlefuls of stock, stirring gently, and allowing each ladleful to be absorbed (but the rice is never dry on top) before adding the next. Reserve 1/4 cup stock to add at the end. When the rice is tender to the bite, but slightly firm and looks creamy (roughly 15 minutes) stir in the cooked chicken. Heat through, about 1 minute.

4. Remove from the heat and add the caramelized onion mixture, butter, and 1/4 cup stock. Stir gently. Cover and allow to sit for 2-3 minutes.

Serve promptly with grated Parmesan (optional).
Serves 4-6

Continue reading "Risotto with Chicken & Caramelized Onions Recipe" and recipe ...