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.

Grandma Sylvia's Brisket

My grandparents passed away when I was only 5 years old. Since they've been gone most of my life, my mom, my aunt and uncle kept them alive in the stories they shared and the recipes they cooked. Some of the most favorite recipes are coffee cake, chopped liver (yes, this is actually an amazing recipe and the only one I enjoy), beef brisket and motzah ball soup. These are recipes that truly have been handed down from generations in Israel, Germany, Russia and of course many locations within the United States. To me this meal represents comfort, connection, flavor and in some ways optimism.

When cooking this meal, I can clearly picture my grandmother's large, black and white speckled covered roasting pan and her light, soft cotton apron. My mom is now the proud owner of this pan and actually traveled to Colorado with it when I had my first baby. My mom made sure she had brisket slow cooking in the oven when I arrived home from the hospital. I remember being so overwhelmed and extremely overtired holding this small new life, but sitting at the table that evening somehow allowed me to take a deep breath and rejuvenate for what was ahead.

Today, I am the proud parent of a first and fourth grader! As these apprehensive little kiddos were heading out the door to meet their teachers and reconnect with their friends, they excitedly reminded me that their meal of choice for their first day back is Grandma Sylvia's brisket. Pretty sure Grandma Florence, Grandma Sylvia, my mom, Aunt Linda, Uncle Bob and many other generations before are smiling with pure joy.

From many, many tables to yours...

Ingredients:

• 1 flat-cut beef brisket (Range from $14-18 at Costco)





• 1 C ketchup (you can use the Heinz chili sauce if you prefer a little more zing)





• 1 t garlic salt





• 1 t onion salt





• 4 dashes worcestershire sauce





• 2 crushed cloves garlic (this is an extra add from the original)





• 1 diced yellow onion (this is an extra add from the original)





• 4 yellow potatoes, peeled and quartered





• 2 C baby carrots

Directions:

• Pre-heat oven to 350 degrees.





• Select a roasting pan that is large enough to fit the brisket. Pour water into pan so it measures a depth of about 1/2 inch.





• Prep carrots and potatoes, place into a bowl and cover with cold water - set aside.





• In a small bowl, mix ketchup, garlic, garlic salt, onion salt, worcestershire sauce and onion.





• Pour ketchup mixture into the water in the roasting pan and stir well.





• Place brisket into the roasting pan, coat both sides with ketchup and water mixture. Once coated, make sure the brisket is fat side up and cover pan with foil.





• Cook the meat for 2 hours (baste regularly), then add the carrots and potatoes to the pan, toss to coat.





• Cook for another 30 minutes then remove the brisket and place on a cutting board.





• At a diagonal, slice the brisket into 1/4 inch slices.





• Return the sliced meat to the pan, toss gently to coat and cook for another 45 minutes.

Special Notes: My mom makes twice the amount of ketchup mixture in anticipation the liquid will evaporate, feel free to add as much as you like throughout the cooking process. Also, the brisket is awesome to serve that day, however it is exceptional the next day ..especially as a brisket sandwich!

Roast Tenderloin of Beef with Jack Daniel’s Peppercorn Jus

Beef, whiskey and an open flame - I'm sold. This is a family specialty created from my step-mom's kitchen and it is fan-freaking-tastic. We've made this for progressive dinners, holiday dinner parties ...or just because we wanted to make an evening a little extra special. This really is a phenomenal recipe.

From Pam's kitchen to yours...

Tenderloin of Beef with Jack Daniel's Peppercorn Jus
Ingredients:

• 1 3-4 lb. piece beef tenderloin, well trimmed



• Salt and freshly ground black pepper



• 2 T EVOO



• ½ C Jack Daniel’s whiskey or Crown Royal



• 1 shallot, peeled and minced



• 1 ½ t green peppercorns



• 1 ½ t red peppercorns



• ¼ C rich veal or beef stock (If you don’t want to make this, William Sonoma has great sauce)



• 4 T butter, cut into pieces

Directions:

• Soak dried peppercorns in ¼ cup port for 24 hours.



• Preheat oven to 400.



• Generously season beef with salt and pepper. Heat Oil in a large ovenproof skillet over high heat. Add meat and brown on all sides, about 1 minute per side.



• Transfer skillet to oven; roast meat until internal temperature reaches 125 for rare, (15-20 minutes), or 135 for medium rare, about 25 minutes.



• Transfer meat to a cutting board, cover loosely with foil, and set aside for 15 minutes before slicing.



• Meanwhile warm whiskey in a small pan over low heat.



• Return the ovenproof skillet to medium heat. Add shallots and cook, stirring frequently, until lightly browned, 1-2 minutes.



• Add green and red peppercorns along with the port, then whiskey, and carefully ignite with a kitchen match. When flames die out, continue cooking for 1 minute.



• Add butter, a few pieces at a time, swirling skillet over heat until melted and sauce is velvety, 2-3 minutes.



• Adjust seasonings to taste.



• Serve sliced meat with whiskey sauce.
  
  
  

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?

Mustard-Roasted Snapper with Parmesan-Roasted Broccoli and Herb Fingerling Potatoes

This weekend has been a kidfest - sleepovers, playdates, sticky peanut butter fingers and jam stained cheeks. Sunday dinner is always our time to calm down, reconnect and kick-off the week ahead.

After serving so many kid meals, I am really looking forward to preparing something high on flavor for our Sunday table tonight. The Barefoot Contessa hosts a 'Back to Basics' show that continues to inspire fresh, simple meals in our household. They are simple, use everyday ingredients but still have that 'this is something special' flair. This is a 45 minute meal that is guaranteed to hit the spot!


From my table (Ina's again) to yours...


Mustard-Roasted Snapper


Ingredients:

• 4(8-ounce) red snapper fillets (really you can use any white fish)


• Kosher salt and freshly ground black pepper


• 8 ounces creme fraiche (you can use mayo...but creme fraiche is best)


• 3 tablespoons Dijon mustard


• 1 tablespoon whole-grain mustard


• 2 tablespoons minced shallots


• 2 teaspoons drained capers
  

Directions

• Preheat the oven to 425 degrees F.


• Using an ovenproof baking dish, place the fish fillets skin side down. Sprinkle generously with salt and pepper.


• Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.


• Spoon the sauce evenly over the fish, making sure the fish is completely covered.


• Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it


• Serve hot with the sauce from the pan spooned over the top.
  
  

Parmesan-Roasted Broccoli

• 4 -5 lbs broccoli


• 4 -5 garlic cloves, peeled and thinly sliced


• 4 1/2 tablespoons extra virgin olive oil, divided


• 1 1/2 teaspoons kosher salt


• 1/2 teaspoon fresh ground black pepper


• 2 teaspoons grated lemon zest


• 2 tablespoons fresh lemon juice


• 3 tablespoons pine nuts, toasted


• 1/3 cup freshly grated Parmesan cheese


• 2 tablespoons finely sliced fresh basil leaves (about 12 leaves)
  

Directions:

• Cut the broccoli, leaving an inch or two of stalk
• Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
• Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
• Toss the garlic over the broccoli and drizzle with 3 tablespoons of the olive oil. Sprinkle with the salt and pepper.
• Roast at 400*F for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove from the oven and immediately toss with 1 tablespoon olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
  
  

Dill Fingerling Potatoes

Ingredients:

• 2 tablespoons unsalted butter
• 1¼ pounds fingerling potatoes, rinsed but not peeled
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1½ tablespoons chopped fresh dill
  

Directions:

• Melt the butter in a large heavy-bottomed pot.
• Add the whole potatoes, salt, and pepper, and toss well.
• Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.
• From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
• Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook.
• Toss with the dill, and serve hot.
  
  
  
  
  
  
  
  

Caviar Pie

Both my granny and Pam and Dad have made this fantastic appetizer since...FOREVER. It is definitely part of our family food repertoire. Once I moved to Colorado I realized this old school appetizer may just be a popular favorite in our circle. Growing up, I remember thinking Caviar Pie was special for a few reasons...

1. Preparation: You have to chill overnight before adding the toppings- anything that takes that kind of forethought, must be impressive.
2. Caviar: This ingredient brings thoughts of hundreds of dollars an ounce, Marilyn Monroe and champagne ...even though this recipe simply uses a $7 jar of Romanoff caviar.
3. Presentation: The finished product adds color to any spread, is always a topic of conversation and looks like a little piece of food art.
4. Event: We normally were able to enjoy this at our traditional Christmas Eve bash, New Years and other festive holidays.

Really this recipe takes the most basic ingredients and is not difficult at all. You do need to have a spring form pan and clearly you need to purchase a jar of caviar, but I bet you have everything else in your refrigerator. While nothing says football like chicken wings...tomorrow Packer and Steeler fans will be expanding that thought to also include caviar.

From my table, granny's and dad and Pam's to yours...

Caviar Pie
Ingredients:

• 3/4 C chopped green onions
• 6 hard boiled eggs
• 3 T mayonnaise
• 8 oz cream cheese, softened
• 2/3 C sour cream
• 1 jar caviar (I just purchase the Romanoff black whitefish)
• 1 C chopped parsley
• 1 lemon, thinly sliced, then cut slices in half
• 1 red cherry pepper
• Baguette, sliced

Directions: This is very visual, so try to follow me here!

• Coat your spring form pan with non stick spray
• Chop eggs and mix with mayo. Spread in the bottom of the pan.
• Top with chopped green onion.
• Beat cream cheese and sour cream together until smooth.
• Drop by tablespoons onto onion layer. Using the back of a spoon, gently spread the mixture evenly (so you don't see the onion).
• Cover with plastic wrap and refrigerate overnight. (if in a time crunch, 3-5 hours will work)
• Pour caviar into a strainer and rinse. Set on paper towel.
• Place the spring form pan on a platter that is the same size or larger than the bottom of the pan. Open the pan and remove the sides.
• Thinly slice the lemon. Then cut each slice in half. Set aside.
• Using a toothpick, lightly draw 6 even slices/triangles.
• The toppings: Triangle 1 - Fill with chopped parsley. Triangle 2: Leave blank. Triangle 3:Fill with Caviar. Triangle 4: Parsley. Triangle 5: Blank. Triangle 6: Caviar.
• Take each half slice of lemon and cover the outside layer. So essentially you are covering the outside of the pie like you are tiling a wall. The lemon slices will stick to the sides of the pie.
• Take the red cherry pepper and place in the center.
• Serve with the sliced baguette
• Take your cocktail knife, dig in and spread on the bread. Yum.