Tuesday, May 23, 2006

Request Recipe

Here's something new we will do. If you have a recipe you are looking for, send it to me. I'll post the request. If someone out there happens to have a recipe for the request then just e-mail it to me. It will be posted for everyone to enjoy!


native-nc said...

Need a recipe for a sour cream dressing. I've made it once but lost the recipe & don't know where I got it in the first place. It is excellent on strawberry spinach salad!!!

ps these recipes are making me hungry!!!!!!!!!!!! Yummy!

native-nc said...

Ok- so this could be addictive which is why I waited so long to come to this site., especially since I'm hungry all the time.

How about some meals I can make this month ahead & freeze. Then all I have to do it pull it out & warm it up when I'm to tired next month.

Anonymous said...

I just wanted to say that I love this blog! I felt like my St. Bernard by the time I got to the end! What I would love to challenge you with is a great recipe for a Chicken Tortilla Soup... something good, hearty and road tested!

Keep up the great cooking!

Anonymous said...

native-nc: this meal freezes well (in individual serving freezer storage containers) and then after reheating, all you need fresh would be corn chips (crushed) and shredded cheddar cheese!

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato!

3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.

While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.

Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

(FYI: if you don't like 'hot smokey' things like myself, you can just use regular crushed tomatos rather than the fire roasted ones & use regular sharp cheddar rather than any smokey type... and I omit the chipotles completely, and it STILL CAME OUT A WINNER!)


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