Tortilla Soup

This is one of my favorite recipes! I could eat this soup in the dead of winter or in the hottest times of summer and be just fine. I love the textures of the crispy tortilla strips, the savory and spicy soup, the creaminess of the melted cheese, and the freshness of the cilantro! Yummm.... Okay I'm officially ready to make this again! This is also great because you can customize it however you like and add more of your favorite toppings.

What You'll Need: 

8-10 corn tortillas

1/4 cup of oil 

1 small onion (chopped)

2 cloves of garlic

1-2 serrano peppers (seeded and finely chopped)

4 cups of chicken broth

1 can diced tomatoes (with juice)

salt and pepper
garlic powder

1 rotisserie chicken 

1/2 cup of Mexican blend cheese 

2 limes

What To Do:

1. Preheat your oven to 350 degrees. Line a large baking sheet with non-stick foil.

2. Start by cutting your tortillas into strips. I usually make 6 strips then cut them in half. I think those are the best size pieces for the soup. Put them on the baking sheet, lightly salt them, and bake for 10 minutes.

3. Next, take off the skin and shred all of the white meat from your rotisserie chicken. You don't want the pieces too big, just bite size.

*You can also use a regular chicken breast by boiling it in water or chicken broth with some chili powder, garlic powder, pepper, and Season All. Boil until center of chicken reaches 160 degrees then shred like normal.

4. When the tortilla strips are done, set them aside in a bowl and put the shredded chicken on the same cookie sheet and bake for 8 to 10 minutes. I do this because it dries the chicken out a little and it ends up holding up to the soup a lot better.

5. Now for the soup. Heat up the oil in a large pot. Add the onion and cook for 3 minutes. Add the garlic, peppers, and a bit of salt to the onions. Cook everything for another 3 minutes, stirring frequently.

**Make sure you wear gloves or wash your hands really well after handling the peppers (this comes from experience...) I'm also never good at judging whether the peppers are going to be spicy or not but I like spicy so I always go for two. If you go for three, let me know how it turns out!

6. Add the broth and tomatoes and boil for 15 minutes. Season with salt and pepper and a little garlic powder. Then add the chicken and let it all simmer for another 5 minutes.

5. Top the bowls of soup with tortilla strips, cheese, and cilantro (it's quite possible that I add too much cilantro but I'm totally okay with that). Squeeze some lime over everything and ENJOY!

***Avocados are also great with this soup if they're in season

Spicy Shrimp Pasta

This is one of my favorite types of meals for three reasons. The first is because I'm such a huge seafood lover! And especially with shrimp because I'll eat it however it's brought to me. The second is that I love pasta in tomato sauces. I'm pretty sure I could eat spaghetti every other day and be perfectly happy. The third reason is that I love spicy foods. Every now and then I'll challenge my pallet with some habanero wings or really spicy salsa, but I much prefer the types of foods that make you say "Hey! That has a good kick to it!"  And this meal delivers on that. In fact, it delivers on all three of these things. The pasta and shrimp are in a creamy tomato sauce that has just the right amount of heat and is really full of flavor.

What You'll Need:

1/2 pound of linguini or spaghetti

1/2 pound of shrimp

3 Tablespoons of butter

1/2 of a large onion (copped)

4 cloves of garlic (finely chopped)

1 14 oz. can of diced tomatoes (drained)

1/2 cup of dry white wine

4 oz. of tomato sauce (half of the little can)

1 cup of heavy cream

1 packet of dried peppers (like the kind that come with pizza)

dried oregano

dried basil

garlic powder

salt and pepper to taste

1. Start by boiling your water with a couple tablespoons of salt. Nothing is worse than forgetting that you still have to cook your pasta when your sauce is almost ready. Am I right?

2. If you're using fresh shrimp then I recommend peeling, deveining, and washing it before you get your sauce ready just so things will run more efficiently later on. I used frozen pre-cooked shrimp so I defrosted them by running them under warm water and taking off the tails.

*Frozen shrimp is a really easy way to add protein to your meals. They're easy to prep and you can use however much you like for any dish and put the rest back in the freezer.

3. To start the sauce, melt the butter in a medium sized pot or wide pan. Add the onion and saute for a few minutes then add the garlic with a dash of salt and cook for another minute so the garlic doesn't burn.

4. I have found this is the best time to add the pepper flakes. If you like really spicy foods then I would say two packets definitely the way to go. I like to taste it at this point and see what it needs. Just let the seeds let out some of the oils over medium heat. Right when things are getting spicy (and everything is, trust me) add the wine and let it cook off. 

**It's always a good idea to save those little pepper packets that you get when you order pizza (admittedly we have quite a few). Open them and add them to a shaker for easy access or store them in the packets and you have an easy way to add a little spice to any pasta, chicken, or casserole dish!

5. Now, add the canned tomatoes and the tomato sauce to the onions. I only used half of the small can of tomato sauce to compensate for the drained tomato juice but if you like a more "tomtoey" flavor go ahead and add more.

6. Add the cream and carefully stir it all together; letting it simmer on a medium-high heat.

7. As the ingredients are starting to come together, add the other seasonings.  Some days things just need more oregano or pepper than other days so it really depends on how much you like those flavors. Also, if you only used one packet (or a dash) of pepper flakes and want it spicier then you can still add more at this point. The spiciness will be slightly more mild, but still as delicious.

8. Now for the fun stuff! Add the shrimp to the sauce and let it cook or heat up. It'll only take a few minutes.

 

9. Drain your pasta and plate immediately onto giant pasta plates (or regular pasta plates if you're not obsessed like I am). Use a ladle to spoon the spicy shrimp tomato sauce onto the pasta. Top with some parmesan cheese.

10. Serve with a glass of wine and ENJOY!

Cioppino

 If you live in California you know that we've had some of the sunniest weather during winter that we've had in a long time. I hear it's finally suppose to rain (which means snow in the mountains and possibly a future day trip *fingers crossed*) but until then we've been making-do with the sun during the day and the iciness at night! One of the things I couldn't wait for this winter was the opportunity to make soups, or in my case some Cioppino. I couldn't have picked a more suiting night because both of our colds started the night of making it, after that we were out of it for about a week. The soup was hearty, warm, and really really delicious and full of amazing seafood. You're sold right? Good! :)

We've made this before so I was able to make everything pretty quickly. The hardest part is not constantly tasting it while it's cooking.

What You'll Need:

Crab meat

1/2 p shrimp

1/2 p mussels

1/2 p small scallops

1/2 C olive oil

1 Tbsp garlic

1/2 of an onion

14 oz diced canned tomatoes

1 C of seafood broth

1 C of white or red wine

Parsley

3 to 6 oz of tomato paste

Fresh basil

diced chile pepper or cayenne pepper

Linguini or other thin pasta (optional)

Clam juice

We went to Whole Foods to get the mussels because I've never had a bad piece of seafood from them. But the best thing about this dish is that you can use whatever seafood you love, whatever is in season, or whatever you already have. It's a dish that has a lot of variations, would you expect any different from a dish that originated in San Francisco?

Cooking mussels is something that I had never done before making this dish but it's really easy now. Start by putting a small amount of water in a pot large enough to hold all of the mussels and keep it on low heat. After about 5 minutes the steam is going to allow the mussels to open. I only had to discard two because they didn't open, all the other ones opened and looked amazing. When you're done with this liquid strain it into a cup so you can use it later on. If the broth didn't make a cup you can add oyster juice to get it to a cup.

I cooked all of the shrimp and scallops the same way - in a small of amount of hot water because I had some bags of frozen, already cooked shrimp and scallops so they only needed to be defrosted. I checked them constantly to to make sure they weren't frozen so I could remove them from the heat as soon as possible. I knew that I'd be putting them in the hot soup later on so I didn't want them to over-cook. 

I ended up getting my seafood ready before I actually started making the Cioppino because I was in the middle of doing laundry. You could definitely get the shrimp and scallops ready early in the day and just store them in a zip lock bag in the fridge. I would wait to do the mussels though. I just think the longer they stay closed and cold, the better.

When you start the rest of the Cioppino then chop up your onion and saute it with some olive oil. When they start to get soft, add the chopped garlic and the chile pepper or cayenne. When I use a pepper then I leave them in halves so they're easier to take out after.... one of us doesn't always like the heat... If you're using cayenne then just add a little here because you'll be adding more later on.

When everything is cooked, add the canned tomato, the mussel broth, wine, and tomato paste. If you're using white wine I suggest more tomato paste (3 oz.) but less if using red. For this batch I used red, which is delicious but white wine will always have my heart (and therefore always be stocked in my fridge). This is also when you can taste it and see what it needs. I added the basil, parsley, salt and pepper. I also added some more cayenne because I wanted a little more kick. Let this cook for 20 minutes. Oh and don't forget that if you're adding pasta, you should cook it now too.

When the sauce has gotten thicker then add the seafood so that can heat up and absorb some of the flavor.

While everything is heating up cut a loaf of french or sourdough bread. I prefer sourdough but I'm a native Californian so it I just think it goes with everything. Any kind of "crusty" rustic bread will work - you just need it to soak up all of the awesome broth!

Once everything is warmed up and the noodles are done, you can either add the noodles to the pot or plate them first then use a ladle to spoon everything over the pasta. 

The Cioppino is a little spicy but full of seafood, tomatoes and a really rich broth that has the most amazing seafood taste. Mike loves this meal and was so happy when he came home from work and found it ready. And I don't blame him. This with a glass of wine deserves a big cheers! So CHEERS my fellow foodies! Enjoy!

Buffalo Wings and Spicy Seasoned Garlic Fries

Like most people know, the Superbowl is around the corner and even though I'm not a huge fan of football (unless it's the SF 49ers) I'm always a fan of an excuse for lots of food and drinks. Now don't get me wrong, this recipe can totally be made anytime of the year and I know you all will have no problem throwing down, I mean come on, THEY'RE BUFFALO WINGS!!! They're really great and spicy - just the way we like them. We use to go to this place in my hometown that had habanero wings that were completely delicious with a level of spiciness that could make you question your own sanity. These aren't even close to that but it's probably a good thing and the reason why we can make these more frequently. We also wanted garlic fries to go with our bar-food theme which ended up turning into seasoned spicy garlic fries. The recipe for those is at the bottom.

Buffalo Wings

What You'll Need:

1/2 C All purpose flour

1/4 tsp paprika 

1/4 tsp salt

10 chicken wings

oil for frying

1/4 C of butter

1/4 C hot sauce

garlic powder 

pepper 

Start by mixing the flour, paprika and salt. Toss the chicken in the flour mixture and let it sit the fridge for 60 to 90 minutes, or longer if you can wait that long. I read a lot of reviews online and they all said the same thing that I'm going to say - don't skip this step. It helps to make the wings more magical and I wouldn't want you to miss out on that.

When the wings come out they're ready for the 375 degree oil.

When the oil is ready shake off some of the flour from the wings to ensure you don't just burn it. Put a few wings in at a time and cook them for 10 to 15 minutes. Place them on a paper towel to absorb the extra oil.

 

Now it's time to get the sauce ready. And trust me, this is a glorious moment. There's a lot of flexibility with the sauce and the amount of spice that goes into it but one thing that should never be changed is Frank's RedHot Sauce! Just sayin'...

To get the sauce base down (that's what we'll call the simple sauce recipe that can be adjusted). Combine the butter, hot sauce, garlic, and pepper in a pot. After tasting it I added more hot sauce and a little paprika. Just a bit for some more spice.

When all of the wings are cooked and cooled I poured the sauce over them then tossed them around in a large bowl.

We also made some seasoned garlic fries because...well... we were hungry :)

 Garlic Seasoned Fries

The seasoned wings are super easy to make and are a really good addition. Besides they help keep with the theme of appetizer, easy-to-eat food that you could easily make for a game or just for fun.

What You'll Need:

8 cloves of garlic

6 Tbl of garlic olive oil

3 T cornstarch

1 1/2 tsp salt

1 1/2 tsp pepper

1/2 tsp garlic powder

1/4 tsp cayenne pepper

Start by cutting up a bunch of potatoes, pouring the olive oil on them and putting them in the microwave for 3 to 6 minutes.

 Combine the dry ingredients and toss with the microwaved potatoes.

Place them on an ungreased baking sheet and sprinkle the crushed garlic on them. Bake for 30 to 40 minutes at 225 degrees.

Delish right?

Serve them with the wings and a beer (or margarita if you're like me) and kick back. I promise you'll absolutely love these too!

Tortilla Soup

--I dedicate this post to anyone that was affected by the events of September 11, I hope I can help you smile today.--

Lately I've definitely been on the lookout for the first signs of fall. Then I got my first one, sort of. I came home from work and realized that it was extremely overcast outside (I think from a nearby fire, but overcast nonetheless) so I thought it was the perfect opportunity for soup. I've made this one previous time and it was just a big hit so I couldn't wait to make it again. The steps are super easy and everything comes together really, really well.

What You'll Need:

1 whole rotisserie chicken

2 cans of chicken broth

6 corn tortillas

1 large chile (or 3 small ones)

1 medium onion

1 can of diced tomatoes 

1/4 C of vegetable oil

3 Tbl garlic

1/2 tsp salt

2 1/2 C shredded cheese

1/2 bushel of cilantro

Start by preheating your oven to 350 degrees and lining a large cookie sheet with foil. Get your tortillas and cut them into bite-size strips and spread them on the the cookie sheet, trying not to overlap them too much. Let them bake in the oven for about 8 to 10 minutes or until crispy.

Next, chop up your entire onion. You don't want the pieces to be too small in this because they add texture to the soup. Go for medium size pieces. 

In a heated saute pan add the oil and the onions. Saute the onions until they become translucent. While they're cooking cut the chile and garlic if you're using fresh garlic. You can use any kind of chile you want for this. If you like a lot of spice use a jalapeno in place of one of your chiles. I got my pepper in my Farm Fresh to You delivery so I used that. My soup didn't end up spicy at all (which is probably good considering it wasn't exactly cold outside) but it still gave the soup the taste of the pepper. When the onions are ready add the peppers and the garlic to them. Let those saute too.

By now you're tortillas should be done. Take them out of the oven but leave the oven on. While they're still on the cookie sheet sprinkle a little salt on them. Not a lot, just enough to give them some extra flavor. Let them cool then place them in a bowl and set aside.Set the cookie sheet and foil aside for later.

Your saute mix should be done or close to done at this point. When it is, open both cans of chicken broth and pour them into a big measuring cup. You should get about 4 cups of broth, but if you're short then fill the rest up with regular water. Pour in your entire can of tomatoes too - juice and all!

Bring your broth/tomatoes to a boil on medium heat. While you're waiting it's time to work on the chicken. Things between you and the chicken are about to get a little personal so be forewarned. If you have a problem with this you can buy shredded chicken from the store (but that sounds kind of gross) or you can boil or shred your own chicken (but that sounds like extra work). I used the rotisserie chicken because it's already cooked, it's already seasoned, and it's super easy!

You're going to need about 2 1/2 cups of chicken. The chicken doesn't necessarily need to be shredded, but it needs to be in pieces. Start this by taking off the skin on the breast and discard, you'll want to use mostly the breast meat. Use a fork or your fingers to pick the meat off. You'll get enough from the breast meat that you won't need to use the drumsticks so cut those off and freeze them for another meal. When you have what you need, put the shredded chicken on the same cookie sheet and foil you used for the tortillas. Put the chicken in the oven for about 7 minutes. I do this because it helps dry out the meat a little so it doesn't get soggy in the soup. I use the same foil as the tortillas because the chicken will pick up any of the extra salt you sprinkled on the tortillas after they came out so they chicken stays flavorful. See, I got your back.

If you're thorough enough (if you take a long time like I do because you're also watching TV) then you're soup should be boiling by now. When your chicken is done put it in the soup.

Let everything simmer together for 5 minutes. You can chop your cilantro while this simmers.

When everything ready to plate (or bowl) then use a ladle to pour your soup into two bowls. Grab a handful of your tortilla chips and put them on top of the soup. Top your soup with cilantro and some cheese and serve right after.

There is something magical about this soup. It's not like a lot of other soups that are creamy and comforting in that way. The actual soup part is SOO flavorful with the onions and chile then you get a crunch from the tortillas and it works so well. The chicken isn't dry or mushy and the cilantro...well it's essential! I promise you'll be so full from eating this soup but you wont want to stop. Tell me that's not what cooking is all about?

Mango Salsa

I'm addicted! I've always wanted to make my own mango salsa and I finally got the chance to! In my delivery from Farm Fresh to You, I got a lot of fruit with things that I don't usually go out and by on my own. Growing, up I didn't eat a lot of mangoes so I don't really know how to cook with them - besides the salsa. I saw my delivery as the perfect opportunity to try something new. Besides how incredibly sweet and spicy the salsa is, it's also really easy to make. I couldn't stop eating it right out of the bowl... you'll see why. I didn't follow a recipe for this, but I make salsas regularly and just substituted the mango for the tomato and it worked out.

My FFtY delivery

What You'll Need:

1 Mango

1/2 Red onion

3 Chili peppers of your choice

1 C Cilantro

1 Avocado

Lime juice

The first thing you'll need to do is peel your mango. I used a potato peeler, but make sure the mango is room temp so it's easier to peel and cut. After cut the mango into small cubes and put in a serving or mixing bowl.

I don't usually use avocados in any salsa, but I'm never opposed to it! I did use it in this one, though. I had an extra one and the creaminess of them is welcome in most of my dishes. Just cut the avocado in half and cube them in the shell. Use a spoon to scoop them out into the bowl. 

Cut the chilies next. My favorites are Serrano and Wax peppers. I rarely use Jalapenos because they're awesomely spicy but Mike can't always handle it. For this salsa cut the chilies like you would for any other salsa. I had three peppers and since I heard a lot of heat is in the seeds (and my mouth would agree), and since I didn't know how spicy these particular chilies were, I took out the seeds from one of the peppers and left them in the other two. I prefer the heat.

I really love the taste of cilantro but I'm fully aware some people don't care for it. I cut up about a cup of it to add. Do less if you don't like it, but I wouldn't cut it out completely because it helps give a really great freshness to the salsa. I also used mostly the leaves. I'm also fully aware that there is tons of flavor in the stems but I just didn't want to use them.

Now the onions. I've used white onion in salsa before but I already had some red onion and I felt like the flavor would be a good mix with the heat and sweetness, since red onions have a lot of flavor and tend to be a little sweeter too. 

Once everything is in the bowl give it a mix and use the juice of one lime to help with flavor and things from browning. You can serve this salsa as a garnish for fish or chicken, as a salsa for a party or get-together, or just to eat straight out of the bowl. No matter what it's spicy and delicious and definitely foodie awesomeness.