Sweet Bride's Easy Spicy Mexican Chicken Soup

This recipe comes from a "Stovie" friend of mine in Southern California. (A stovie is a person who collects and restores classic camping stoves.) We've made it at home and at the campground.  

Good eating, Manny

Ingredients

• 2-3 Cups cooked and cubed chicken (I roast chicken breasts, cool then cube)

• 4 cups chicken broth (you can make your own or use Imagine or Kitchen Basics chicken broth as they are both really good).
• 2 cans of Cream of Chicken Soup (like Campbell’s Healthy Choice with the lower sodium)
• 1/2 cup white wine
• 2 cans Rotel Mexican style tomatoes (these are spicy but really good cooked tomatoes). If you are worried about the heat, then use 1 can of the Rotel tomatoes and 1 can of fire-roasted tomatoes.
• 1- 4 oz. Can of diced green chilies
• 1 can of white corn, or you can cut the corn off of 2 ears, depending on the season.
• 1-1/2 tsp. ground cumin
• 1 onion, cut into bite size pieces
• 1 carrot, cut into bite size pieces
• 1-2 Tablespoons of olive oil
• Chopped Cilantro
• Kosher salt to taste
• Pepper to taste
• 1-2 avocados

Roast the chicken breasts in a 350° oven until almost done. Let the chicken cool. Strip off the skin and discard. Cube the chicken and set aside. You could also use a pre-cooked chicken but I like using the breast meat.

In a stockpot or Dutch oven, sauté the onions, carrot and cumin until the onions are almost clear. Add the chicken stock, wine, cream of chicken soup, corn, tomatoes and diced chilies. Simmer until the carrots are done. Add the chicken and some chopped cilantro. Bring back to a simmer and taste. Adjust seasonings and simmer from 30 minutes up to 2 hours.


To serve 4-6 people: Ladle the soup in a bowl and top with chopped avocado and chopped cilantro. I make corn bread to go with this soup. If you want a heartier meal add a good salad. 

Birthday Paella

I am at my blogging best when someone requests a recipe from me. Thanks, Marie, for wanting to make paella for Terry’s birthday tomorrow (I hope I’m not too late with this post).

I love paella when I’m entertaining because it is a meal and an activity and a centerpiece. When entertaining, pair paella with simple appetizers and dessert. For appetizers, a couple of nice cheeses and a loaf of crusty bread, some olives, some almonds, and some roasted or grilled asparagus. Easy! For a birthday celebration, I assume there will be cake, but if you’re having a simple dinner party, I’d recommend some berries and fresh whipped cream for dessert. Simplicity is best.

I must give credit for this fabulous paella to Borja, my friend from Madrid who has been so generous with his recipes and tips, and with the loan of his well-seasoned paella pan, also from Madrid.

Paella
2 T olive oil
1 t saffron threads, ground
¼ c onion, chopped
6 c seafood (fish) stock
2 T tomato paste
2 pinches Spanish paprika, divided use
2 cloves garlic, minced
3 c short grain (paella) rice
16 slices calamari
16 oz frozen peas, thawed
16 shrimp, shelled and deveined
2-3 roasted red peppers, cut into 10 strips
8 chicken thighs, boneless, with skin on, if available
1 link Spanish chorizo, diced

Warm stock in a saucepan. Prepare sofrito by sautéing olive oil, onion, tomato paste, and garlic in the very center of the paella pan (If you don’t have a paella pan, you can use a wok or a cast iron skillet). Season chicken with salt and pepper and sauté chicken thighs in skillet until done, then toss in a pinch of paprika, set aside. Steam calamari to par cook, season with salt and pepper, and set aside. *****This can all be prepared earlier in the day (or the day ahead) and kept until the ½ hour before you are ready to prepare and serve the paella.*****

To warm broth, add saffron and remaining pinch of paprika. To sofrito, add rice and warm broth, stir once to combine, then nestle chicken, chorizo, and calamari into rice and broth. Cook, uncovered, over medium high heat for 17-18 minutes. Do not stir. Season shrimp with salt and pepper, and add to paella with peas, place peppers evenly around dish. Cook an additional 5 minutes. Remove from heat, and serve immediately.

Happy Birthday, Terry!

Sausage Pumpkin soup recipe

 Sausage Pumpkin soup recipe… A recipe from a coworker it's her FAVORITE SOUP!  Looking forward to trying it this fall:)

Original recipe makes 7 servings: 
1/2 pound andouille sausage, diced (I use chorizo)
1/4 cup butter
1 1/4 cups chopped onion
1 teaspoon dried thyme
1 1/2 pounds pumpkin puree (large 28 oz can)
1/4 cup maple syrup
7 cups chicken stock
1/2 cup packed brown sugar
3/8 cup heavy cream

Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
Add onion and cook until soft. Add thyme and pumpkin and cook 5 minutes.
Add syrup, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately.

sticky buns

Here is the wonderful sticky bun recipe I made for the track brunch after distance run today. 

2loaves of frozen bread dough

1 stick butter

1/2 c. brown sugar

1 package butterscotch pudding (cook and serve, not instant)

Cut partially thawed bread loaf into 8 pieces, each loaf. Melt butter, sugar and pudding over medium heat. Put 8 pieces into bundt cake pan. Pour half of caramel sauce over. Put last 8 pieces in and remaining sauce. Keep in frig overnight. In am bake 45-50 min at 350. 

I doubled the recipe. My issue was that the dough rose too high for the pan it was in. I had sticky sauce all over the refrigerator this am. I transferred everything to one of those huge aluminum turkey roasting pans. It worked great. I might cut the dough into more than 8 next time the pieces were huge. 

A real Keeper. Thank Kelly.

April Fools’ Recipes

Tomorrow is April Fools’ Day. Let’s play with our food!

Meatloaf cupcakes with whipped potato “frosting”

1 envelope onion soup mix
2 lb ground beef (or a mixture of ground beef, ground pork, and ground veal)
3/4 c bread crumbs 2 eggs 3/4 c milk 1/3 c ketchup 6 white potatoes 4 T butter, at room temperature 1/2 c cream or milk salt

Preheat oven to 350°. Line a cupcake pan with foil liners. Combine all ingredients in large bowl. Press mixture into cupcake liners. Bake, uncovered, for 45 minutes; internal temperature should read 160° on an instant-read thermometer. 

While “cupcakes” are baking, prepare “frosting”. Boil potatoes in salted water. When tender, drain water, return pan to stovetop for just a few minutes to dry out any residual water. Transfer potatoes to a stand mixer fit with a whisk attachment. Whip potatoes. Add butter and continue to whip. Add cream or milk 1-2 tablespoons at a time and continue to whip until potatoes reach desired “frosting” consistency. You can add shredded yellow cheddar cheese to potatoes, or a food coloring of your choice.


Place potatoes in frosting bag fit with decorating tip and “frost cupcakes”. Serve while hot.

Low Sodium Recipes

In light of Mom's recent heart procedure and in an effort to help her (and us) become more aware of very Low Sodium recipes I thought I'd start a post  As Mom will hopefully be making the rounds of family visits as planned, I know we all struggle with finding good recipes for her and still our families want to eat, while going about our busy lives  If we find something we like let's post it here.  As well as things to avoid or good substitutions:)  Thanks in advance:)

Cranberry-orange relish

I thought there was a cranberry-orange relish recipe we used to make from Mrs. Jenkins' and Mrs. Shaul's Yummy in the Tummy book. I just looked and couldn't find it. Does anyone else remember this, and perhaps have a copy?

Thanks! And Happy Thanksgiving!