Simple, Quick Chicken Tortilla Soup

Finally feeling like Fall. Professional and college football, golf and baseball....sweet. Actually I like having sports on TV during the weekend. I guess it reminds me of being a kid. Some sort of event was always in the background or someone was over to watch the big game. I find my house becoming the same way, which I love.

The basics of this recipe are from my good friend Patsy Teuton, a Long Beach native. Every time she makes this meal, it is a guaranteed good time. It's easy, fun, fast, festive and fantastic. It also looks great in a bowl - so colorful. I am putting two different versions below. When you are short on time, you can take 10 minutes to prepare the soup and then simmer for 30 min - 40 minutes - start to finish. However, if you like soup in homemade stock, feel free to boil your chicken and use the broth. Either way, yum.

Ingredients:
3 C chicken (shredded or cubed)
5 C chicken broth (Homemade or purchased)
3 green onions (chopped)
1/2 yellow onion (chopped)
1 can navy or cannellini beans
1 yellow and 1 red pepper (roasted and chopped)
1 jar of your favorite salsa
2 cloves garlic (pressed)
2 t cumin
Dash of S&P

Toppings:
5-7 flour tortillas (cut into strips)
Olive oil
Kosher salt
1 avocado (sliced)
2 tomatoes (diced)
1/2 C cilantro (chopped)
Dollop of sour cream
1 C Shredded cheddar

Directions:
#1 - Toss all ingredients into a pot...stir and simmer for 30 min –or toss in crock pot on low… Seriously.

#2 - However if you want to make your own stock and roast your own peppers…

Fill the pot with 5-6 cups water, add onion and raw chicken (either a whole chicken or bone in breasts). Boil for 30 min. Shred or cube chicken and add back into stock.

To roast bell peppers, simply cut them in half and toss the core/seeds. Rub them in olive oil and place on a cookie sheet (the skin should be facing up). Broil the peppers for about 10 min or until they start to bubble and turn dark. After you take the peppers out of the oven, you can then place them in a paper bag for 10 min. This will help you more easily remove the skin.

Then chop the peppers and add the remaining ingredients into the pot and simmer for another 30 min.

For the topping, turn the oven to broil. Take the flour tortilla strips and place on a cookie sheet. Spray the strips lightly with olive oil and sprinkle with Kosher salt. Broil for 5 min or until brown.

Ladle soup into the bowls and top with tortilla strips.

Serving Ideas:
Use a serving dish with various compartments to display the diced tomatoes, sliced avocados, cilantro, shredded cheese and sour cream. This looks beautiful in the center of the table and guests can add what they like to their bowl of soup.

Patsy also serves this with corn bread, which is a great accompaniment. Another thing I do is serve the soup with a tamale. Many local Mexican joints are now selling frozen packages to your grocery store or fresh at the farmer’s market.

Carelli's Pollo Saltimbocca

Last night I was reminded of a wonderful recipe from long-time Boulder restaurant, Carreilli's. Saltimbocca is a traditional Roman dish. The word literally means 'leap in the mouth'. On a chilly spring evening and after a long day, somehow this seems to hit the spot!

The following is a version of the recipe from owner Greg Carelli

From Carelli's kitchen and my fingertips to yours...

Chicken Saltimbocca (serves 4)
Ingredients:

• 2 medium baking potatoes



• 4 -boneless, skinless chicken breasts



• 12 fresh sage leaves



• 4 1/2 ounces prosciutto



• 3T olive oil



• 1 t fresh ground black pepper



• 1 T minced parsley



• 3 T flour



• 4 ounces white wine



• 16 ounces chicken broth



• 4 slices provolone cheese

Directions:

• Rinse potatoes and cut lengthwise into eighths, making long wedges.



• Roast potatoes in a 350 degree oven fro 15-20 minutes.



• Place two large sage leaves on top of each chicken breast and cover them with a slice of prosciutto.



• Using a meat mallet, pound the layered meat until they are uniformly flat and about 1/4 inch thick. Dredge them in flour.



• Heat the oil in a saute pan that is large enough to hold all four chicken breasts.



• Add the pepper, parsley and chicken breasts with the prosciutto facing down.



• Saute until the prosciutto is brown and the chicken is cooked halfway.



• Sprinkle flour over the chicken and the pan and turn the breasts over.



• Stir until the flour is completely absorbed by the oil and then carefully add the wine.



• Simmer until thickened (about a minute) and then add chicken broth.


• Stir and simmer until the sauce is thick and smooth and the chicken is completely cooked, about 4 -6 minutes.



• Place a slice of provolone over each chicken breast (the prosciutto should now be facing up) and allow it to melt.



• Place four potato wedges and one chicken breast on each plate.



• Pour the sauce from the saute pan over the top and garnish with more minced parsley and fresh sage leaves.

Tuscan Lemon Chicken

Pretty sure visiting Tuscany isn’t in my near future, but tasting a bit of it most certainly is. Something about these simple, pure ingredients not only smell and taste like heaven, but also make a platter look like art on a plate.

A huge thank you to my mom for finding, making and sharing Ina Garten’s version of Tuscan Lemon Chicken. This recipe is inspired from the Palm restaurant in East Hampton. Hmmm, the Hamptons…now that vacation may be possible!

From my kitchen to yours…

Tuscan Lemon Chicken

Ingredients: Advanced prep required: 4-hr to overnight refrigeration

• 1 (3 ½#) Chicken, halved and flattened


• 1/3 C. Good Olive Oil


• 2 teaspoons Grated Lemon Zest (2 lemons)


• 1/3 C. Freshly Squeezed Lemon Juice


• 1 T. Minced Garlic (3 cloves)


• 1 T. Minced Fresh Rosemary


• Salt and Pepper


• 1 Lemon, Halved (you may want to have a few more on hand to add to your platter)

Directions:

• Season chicken with 1 t salt


• In a ceramic or glass dish that is large enough to hold the chicken halves, combine the olive oil, lemon zest, lemon juice, garlic, rosemary and 1t freshly ground pepper.


• Add the chicken, and turn to coat.


• Cover the dish w/ plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.


• Turn half of your grill to low (she recommend using a charcoal grill and pushing the coals to one side. I am not busting out my Weber tonight).


• Place the flattened-halved chicken on the cooler side of your grill, skin side up. Use the dish you used for marinating to weight down the chicken.


• Grill for 15 mins. Or until the underside is golden brown. Turn the chicken skin side down, weight again with the dish and cook for another 12-15 mins., until the skin is golden brown and the chicken is cooked.


• Place the remaining lemon halves on the cool side of the grill, cut side down for the last 10 mins. of cooking.


• Place cooked chicken on a cutting board, cover with aluminum foil, and allow to rest for 5 mins.


• Quarter the chicken, sprinkle with salt, and serve with the grilled lemons.

I am serving this dish with partially steamed, then grilled broccoli and yellow squash tossed in a little lemon, olive oil and shredded Parmesan. I am also thinking a good round of rustic bread is in order. Is it dinnertime?

Baked Asian Chicken Wings

2011 Super Bowl is almost here. The girls and I are invited to two parties. Party #1 Packer Party, party #2 Steeler Nation. Who are we routing for? Packers baby. We are to bring an appetizer to each bash and everyone knows the best Super Bowl food is finger food. But I am pretty much over Lipton onion soup dip with ruffles. What to make that says football with a twist? Something a little sweet, a little spicy that packs a whole lot of flavor…awww, baked Asian chicken wings. I bet these will be great with Banderas cornbread!

From my kitchen to yours…

Baked Asian Chicken Wings
Ingredients
Prepping the Chicken
• 2 lbs Chicken Wings (you can use drumettes or legs if you want a bigger bite)
• 1/2 tsp Black Pepper
• 1 tsp Salt
• 1 tsp Chili Garlic
• 1 tsp Garlic Powder
• 1 Cup All Purpose Flour & 2 tbsp of Curry Powder (curry powder optional)
• Cooking Oil Spray
• Toasted Sesame Seeds and chopped green onions for sprinkling

Garlicky, Ginger, Orange Zest Sauce
• 1/2 Cup Rice Wine Vinegar
• 1/2 to 3/4 Cup Brown Sugar
• 2 tbsp Finely Minced Garlic
• 2 tbsp Soy Sauce
• 1 Medium Orange Zest
• 1 tbsp Chili Garlic Sauce
• 1 tsp Finely Minced Ginger
• 2 tsp Corn Starch mixed with 1 tbsp of water

Directions
1. Line baking sheet with aluminum foil and preheat oven to 400º degrees.
2. Place chicken in a large bowl.
3. Add the black pepper, salt, chile garlic sauce & garlic powder and mix well.
4. Add the cup of flour & curry powder mixture and coat chicken in the same bowl. Coat thoroughly.
5. Place chicken wings on the baking sheet and spray the chicken wings with the cooking oil spray. Bake for 30 minutes.
6. Turn chicken over and cook for an additional 20 minutes.
7. In the meantime, make the sauce.
8. Add the rice vinegar, brown sugar, garlic, ginger, orange zest, soy sauce & chili garlic in a saucepan and bring to boil a then simmer for a minute.
9. Add the cornstarch mixture and whisk well. Set aside.
10. Once the wings are done, place wings in a large bowl and toss with 1/2 the sauce. Leaving the remaining 1/2 for dipping.
11. Sprinkle some toasted sesame seeds and chopped green onions on top and serve hot.

Chicken Orzo Soup (Mamma Adams)

My dear friend Liz Adams-Mohan is a giver. She gives of herself, her hopes, her thoughts and her fantastic outlook on life and love. She touches the souls of all she meets. And this is just the surface of this woman. As they say, the apple doesn't fall from the tree - and what a tree it is. Liz is part of a very large, Long Island family...yes, the Long Island Adams family!

I am lucky enough to have been accepted into the 'A-list' by Mr. and Mrs. Adams...which I am extraordinarily proud to share. I hear it's a pretty exclusive list. I love hearing stories of the Adams dinner table. The amazing meals that were cooked, lively conversation and the abundance of love and creativity. One of many Adams meals Liz shared with me was her mom's (or really Grandmother's) Chicken Orzo soup. We all know Chicken Soup is good for the soul ...and this one will knock your socks off! I have added a few little twists to this Adams classic, but the recipe and all its glory is attributed to the legendary Mrs. Adams.
From my table to yours....

Chicken Orzo Soup
Ingredients

• Whole chicken
• Onion, chopped
• 5 carrots, peeled and chopped
• 2 bay leaves
• 1/2 box orzo
• 1 lemon
• 1 cube butter (you can get away with 1/2 cube)
• 1/4 C creamed sherry

Directions

• Rinse whole chicken (remove any neck or nasty junk shoved inside the cavity...ewww)
• Place chicken in large pot, cover with water
• Add chopped onion, carrots and sage leaves
• Bring to a boil, reduce and cook 30 min (until chicken is cooked)
• Remove chicken from broth and cool a bit (so you don't burn your fingers as you try to remove all the meat from the bones)
• Pull meat from the bones, shred and add back to broth (I ditch all the fat, skin, random parts...again ewww)
• Bring broth and chicken to a boil
• Add orzo, juice from lemon, butter, salt and pepper
• Reduce to medium and cook until orzo is cooked (20 min)
• Add sherry
• Cook for another few minutes
• Remove bay leaves and serve!