4th of July!

It's been far too long! How was your 4th? Patriotic?

I got back from a middle school church camp yesterday so, needless to say, my energy wasn't as high as usual to pack a deluxe picnic, pick out the best spot to see fireworks and stay up late with friends. So we had a low-key, super delicious 4th at home.

On the Menu:
Hot dogs and brats with wheat and potato buns
Pork ribs (for Matt)
5-ingredient corn casserole
Super easy baked beans
Mini cherry pies with whipped cream and blueberry sauce

I won't add all of the recipes here because Matt did the grilling but these are the ones made inside in the air cond--we don't have A/C, so I made the dishes that didn't involve sweating. :)

5-ingredient Corn Casserole
Adapted from the apologetic Paula Deen    
$3 to make, serves 8

1 can whole kernal corn, drained (15 oz)
1 can cream corn (15 oz)
1 cup light sour cream
1 package of cornbread mix, like Jiffy (8 oz)
4 TB melted butter or margarine 

Preheat oven to 350 degrees. In a large bowl, mix together all ingredients until well blended. (Add a dash of garlic powder if you like.)

In a 'greased' 9X13 baking dish, pour the batter. Spread out evenly. Bake for 45 minutes, or until middle is cooked through and edges are slightly browned. Let cool for 5 minutes before serving. (Optional: drizzle top with melted butter or honey butter for sweetness.)

Super Easy Baked Beans
A super easy way to stretch baked beans ($$), combining seasoned beans with plain cuts down on sugar, calories and salt, while adding protein and 'fillingness' to your plate. No more puddles of syrupy goo taking over your plate anymore. :)
6 servings

1 can baked beans (flavor + size of your choice)
1 can kidney beans (15 oz), drained and rinsed
2 teaspoons mustard of your choice (optional; spicy, regular, dijon)

Combine both cans and mustard into a medium pot; stir. Cook on medium heat for 7-10 minutes, stirring occasionally. Serve hot!


I hope you have taken a moment to be thankful for our freedoms as residents of the United States. More of the 4th of July recipes to come, including the mini cherry pies...yummm!


Happy eating!
Laurel

Chicken Tortilla Soup

Good Saturday afternoon!

I almost missed the morning because I S.L.E.P.T. I.N. like a lazy lady. But yesterday was my last day at internship, so I celebrated by treating myself to sleeping in big time. And now it's time for you to experience some tortilla soup.

So I should tell you that I have a lifelong for tortilla soup. Some of my favorites are from unlikely sources (Casa Ole, Taco Cabana, I know) but other favorites are from very likely sources (Lupe Tortilla, El Rey, Tila's, Pappasito's, and El Tiempo, my home). In fact, in Houston (my homeland), there are "tortilla soup battles" like here and here. Is it ridiculous? Slightly. Is it fo'real? Absolutely.

I have made tortilla soup maybe 8 times...ever. While this might not make me an expert, my recipe is evolving into something easy, hearty, and colorful. Of course we all have our preferences...lots of cheese, mounds of avocado, with/without chicken, with/w/out sour cream, really/not so salty...but the base is always the same. It's a chicken stock foundation with tomatoes, vegetables and just a little meat (nearly always chicken). The toppings list can be as long as the simmering, if you like. My recipe is a mixture of one of Rachael Ray's, Emeril's and my favorite restaurants' versions. I will warn you...once you make a batch, you will have enough for days and days. And I don't think this is a leftover that gets old. I promise this is EASY to make, and it will take you half the time the SECOND time you make it. Practice makes perfect, right? If you can, chop/prep all of the veggies and chicken first, then start cooking. And recruit a sous chef, too.

Tortilla soup on a bed of lettuce, drained a little. Trust me, it's tasty.

Cha Cha Chicken Tortilla Soup
makes ten 12 oz. servings, maybe more
This Tex-Mex classic soup is hearty, full of vegetables, and complimented with well-seasoned chicken. It is slow cooked to marry the flavors. While not very spicy, additional peppers can be added to kick up the heat. Served best by itself, topped with cheese/sourcream/tortillachips/avocado, or on top of a bed of lettuce for a zesty salad.

4 garlic cloves, peeled and sliced thin
3 TB olive oil
1 yellow onion, peeled and chopped (bite-sized)
1 red bell pepper, bite-sized pieces
Salt and pepper
2 zucchini, sliced into half moons, 1/4 inch thick (leave peel on)
1 potato, sliced into very small square bites (leave skin on)
1/4 cup water + 1/4 cup water + 2 cups water
1 to 1 1/2 pound chicken (I use white meat), cut into bite-sized pieces
1 lime, cut into halves
1 can corn
2 roma tomatoes (a regular large tomato works, too), cut into bite-sized pieces
1 can Rotel tomatoes (with mild or medium chilis)
1 handful of chopped cilantro, about 1/2 cup
2 TB chili powder
1/3 (3-4 TB) palm-full of cumin
1/2 teaspoon crushed red pepper
2 whole small jalapenos, chopped (leave seeds in for more kick)
4 cups chicken stock--reduced sodium or no sodium

1CHOP: Chop all of the veggies and chicken. Turn your large crock pot onto high...or use a large soup pot on the stove (on medium).

2SAUTE: In a wok or large non-stick pan on medium-high heat, drizzle 1 TB olive oil over pan. Add in half of the sliced garlic cloves, a pinch of salt, a generous dash of pepper, and saute for 1 minute. Add in the onion and bell pepper, stirring and sauteing for 5 minutes. Onions should be clear and bell pepper should be slightly "soft." Transfer this to your crock pot or soup pot.

3SAUTE: In the same wok, add another 1 TB of olive oil and the rest of the sliced garlic. Let saute for one minute. Then add 1/4 cup water, zucchini and potato. Sprinkle with a pinch of salt and a dash of pepper. Cover with lid and let cook for 7 minutes, or until potatoes and zucchini are 50% cooked. If potatoes are still solid, let cook for a few more minutes. Transfer to your crock pot or soup pot.

4COOK: In that same wok, add the last 1 TB olive oil and let get hot. Add chicken and the second 1/4 cup of water, plus the juice of half of a lime. Stir. Let cook on medium high for a few minutes, adding a pinch of salt and pepper, 2 TB chili powder, and 1 TB cumin. Let cook until all of the water has evaporated and the chicken has cooked all the way through--about 7 minutes. Transfer the chicken to the crock or soup pot.



5COLOR: Add the cans of corn and Rotel tomatoes to the crock pot. Add: cilantro, three cups of chicken stock, 2 cups of water, remaining cumin, crushed red pepper, jalapenos, and juice of 1/2 a lime + the lime. Stir. Cover and let marry for at least an hour, stirring every 15 minutes or so.




6TASTE: This is the best part. After that first hour of cooking, grab a spoon and taste to see if the flavors are coming together. Add more salt and pepper, crushed red pepper or cumin, to taste. If you'd like more broth, pour in the remaining cup of chicken stock. Let cook for 30-60 more minutes (or, if you can't wait, eat a bowl now and let the rest cook). Then share your personal flaw of impatience with a friend, like you all.

7CHA-CHA: Top with your favorites and eat greedily.

Optional Toppings when served:
Shredded cheese (cheddar, jack, swiss, mozzarella, etc.)
Sour cream/Greek yogurt
Tortilla chips, crumbled
Sliced avocado
Guacamole
Chopped onions
Extra sliced jalapenos, habaneros
Crusty bread on the side
Soft tortillas on the side

I hope you'll try this one for your next dinner party, lazy Sunday night meal, or just because. This is colorful comfort food, with a twist. Happy weekend, dear friends.

Happy eating!
Laurel


Listening to: The Head and the Heart...beautiful, beautiful harmonies and strumming. Perfect for anytime.

Burrrritos

Oh my word, it's been a long time since I've blogged. I spent 4 days in Houston, cleaning out cookbooks galore, incredible books, pictures, and all sorts of things from my beloved grandmother's home. 89 years of life not only means many memories, but she also had so many souvenirs that took my mom and me on the adventures that she experienced through life. Some notables: a couple of classic books from the 1800s, some handwritten family recipes and a REALLY OLD cornbread skillet that I'll use soon. It was fun!

And I ate, of course, so much...

Jazz Brunch at Chelsea Grill in Montrose. Ah, challah french toast.

And coming back home was fun, too.  

Matt, who usually dislikes yogurt, liked this milkshake!

Homemade strawberry milkshakes
*Makes 2 large milkshakes*
1 1/2 cups lowfat ice cream/yogurt
1/4 cup plain yogurt
Splash of skim milk (or almond, soy, coconut)
1 cup ice cubes
Dash of cinnamon
1 cup fresh fruit (Pick 2: 5strawberries, handful blueberries, 1 banana, 1/2 cup melon, 1 peeled/sliced peach)  

Blend all ingredients, add more ice & plain yogurt until reaching desired thickness.  Sip and smile.



black bean burrrritos
Something healthy, filling, easy to reheat for work, and QUICK!

2 cans black beans, drained and rinse once
1 can sweet corn
1 can Rotel tomatoes (I used mild), draining only 1/2 of liquid
1/2 green bell pepper, chopped
1 carrot, chopped
Dash of garlic powder
Dash of crushed red pepper
Dash of salt and pepper


In a large saucepan or wok, combine all ingredients and bring to a boil on high heat. Once boiling, reduce to medium heat and cover.

Cook for 20 minutes. Stir and serve on tortillas or chips as nachos. Ole!

  Happy Weekend! I'll bring more goodies soon, I promise!

Cinco De Mayo

It's almost here!

Cinco de Mayo, the day of celebrating the attack of French and Mexican traitor soldiers on that fateful day in Puebla in 1862.

Growing up in Texas, this is an important day for quite a few pockets of the community. This one battle and victory is contributed as the force that allowed the United States army to become the most powerful in the world at the time. A mere 14 months later, the U.S. army pulverized the Confederates at Gettysburg, thereby ending the Civil War. Crazy, right? My dad's history lessons just came out there.

Anyhoo, back in Texas, we celebrate war and bloody victory the natural way, through parties and food. (Okay, slightly a joke.) Don't ask me how, but I've managed to live 27 years in (mostly) Texas and have never made salsa. I know, I know, it's embarrassing. But I'm only more embarrassed if I let one more year go by without having even tried. Even the pastor at my home church makes salsa, and his spanish accent is way more country than my own (and his salsa is darn spicy!). So here we go. If you've lived anywhere in the South/Southwest, you know that there's a lot of pressure when you attempt to make your own salsa. Perhaps that's why it's taken me this long. But let's do this thang.

Cinco de Salsa
Time to make: 15 min; makes 3 cups
3 roma tomatoes
1/3 cup white onion
handful of cilantro, ends trimmed (1/3--1/2 cup)
1 serrano pepper, deveined and seeded
2 garlic cloves
juice of 1/2 lime
1/2 teaspoon sea salt
1/8 teaspoon ground pepper

1) slicing step: Slice tomatoes into quarters, slice onion into chunks, roughly chop cilantro, and merely devein and seed pepper.

2) chopping step: Because I was using our small food processor, I made the salsa in steps. First add the onion and cilantro and chop for 30 seconds or until well chopped but not liquified. Then add garlic, pepper and tomatoes, and process until desired consistency (chunky--less chopping, liquid--more, duh).

3) tasting step: Pour all chopped ingredients into a medium bowl and stir. Add lime juice, salt and pepper. Season more to taste. Ole

 

Spicy Limon Corn Salsa (not pictured) 
This recipe was originally given by a family friend, but I've simplified it. It makes a great salsa/garnish or a wonderful veggie side for a summer cookout. Double the recipe if you're making as a side--it'll go quickly! It took my first trip to Central America to learn that they did not have lemons anywhere to be found! Bummer. HOWEVER, limes are not only everywhere, the latin people use it as a staple in cooking. I quickly understood the difference between the lemon and the limon. Sabroso!
 
1 12 oz. can kernel corn, drained
1 green pepper, chopped into tiny bits
(optional, for a less spicy version) 1 red pepper, chopped into tiny bits
2 green serrano or jalapeno peppers, deveined & seeded, chopped into tiny bits
Juice of 2 fresh limes
1 TB sea salt
1/4 teaspoon fresh ground pepper 


1) Combine veggies and peppers in a large bowl, tossing. Add lime juice, salt and pepper.
2) Season extra to taste (more heat--add 1/2 pepper; less heat--add more bell pepper or corn; more citrus/sour--add lime; more bite--add salt). Stir well and let marinade in fridge for 1+ hours. Great to make ahead of time (night before) for a party.