Barefoot Bloggers - Mexican Chicken Soup

I have to be honest - I wasn't all that crazy about making this soup and then having to post it on Thanksgiving of all days, but actually I really liked it. Judy from Judy’s Gross Eats selected this week's recipe and I thankful she did because I probably would have never tried it on my own (a common theme with my Barefoot Bloggers experience so far). The kids didn't really think it was all that great, but this really isn't the kind of soup that's going to please the under 12 crowd anyway. But, if you're in any age group above that, you should give this soup a try - I'm sure you'll be pleasantly surprised!

Here are my changes:

• I took a major shortcut and used a roasted chicken from Sams and just shredded it - worked great and only cost me $4.88!
• Used store bought chicken stock
• Omitted the jalepenos - kiddos don't like anything even remotely spicy
• Omitted the ground coriander seeds and just used 1/2 cup of cilantro

Mexican Chicken Soup

from Barefoot Contessa at Home

yield 6 - 8 servings

4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil

Kosher salt and freshly ground black pepper

2 cups chopped onions (2 onions)

1 cup chopped celery (2 stalks)

2 cups chopped carrots (4 carrots)

4 large cloves garlic, chopped

2 1/2 quarts chicken stock, preferably homemade

1 (28-ounce) can whole tomatoes in puree, crushed

2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 to 1/2 cup chopped fresh cilantro leaves, optional

6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown.

Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.

Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

You can find the list of all the other Barefoot Bloggers here.

Have a wonderful Thanksgiving everyone!

Barefoot Bloggers - Herb Roasted Onions

Bless you Kelly (of Baking with the Boys) for selecting such a delicious and, most importantly, easy recipe for us today! I don't know about the rest of you, but I am just flying by the seat of my pants right now because time is moving at light speed (I know, I know - scientifically, that makes no sense, but you know what I mean). So, of course, I just prepared this dish last night at 8 pm knowing full well I wasn't going to really enjoy them until the next day. But, enjoy them I will. The husband is coming home tonight from a business trip and will be here by dinner - I am planning on preparing a wonderful steak and serving these roasted onions on the side. I can hardly wait, the aroma these made while roasting was just amazing and the small sample I tried right after they were done was really delicious.

I halved this recipe and only made one substitution - I used dried thyme instead of fresh (the selection at Meijer was terrible!)

Herb Roasted Onions
from Barefoot Contessa at Home
2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.


Again, great choice Kelly! Be sure to check out the other Barefoot Bloggers here.

Coming up for November 27th is Mexican Chicken Soup. Yep, Mexican soup on Thanksgiving - go figure (and no, of course I won't be serving it that day - I'll be making it well before then and just posting it that day).

Barefoot Thursday - Vegetable Pot Pie

This is the kind of recipe that makes me so glad I'm a part of Barefoot Bloggers. My family and I loved this dinner and I probably never would have made it without having had someone else choose it for me. It is a little on the time intensive side and uses a lot of bowls and pots - and I really wasn't sure how well the kids would like the fennel. In the end, it was one of those oh-so-worth-the-effort meals. This was simply delicious and so much a comfort-type food - nice and warm for our tummies on a chilly fall evening.

I ended up just making one large pot pie (in a 9x13 inch pan) and really didn't stray much from the recipe, except for the stuff I completely forgot to add: no cute little onions and no flat leaf parsley. Oh yes, and no saffron - it was nowhere to be found in my neck of the woods when I went shopping last week. I guess I'll have to order it from somewhere on the internet (and if any of you have a good site to do that from, please let me know!) or get some family member who lives in a bigger city (hellllooo Atlanta folks :-) to buy it for me. I didn't miss any of those things, however, as this pie tasted fantastic without them. The only thing I think I will try when I make this again is to cut down on the fat content a little by reducing the butter and omitting the heavy cream (eh, it was only three tablespoons - maybe I'll keep it in there...)

Vegetable Pot Pie from Barefoot Contessa Parties

12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod (oops, forgot to mention I didn't use this either - I subbed 1/4 tsp anise extract)
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions

• Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.


• Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.


• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.


• Preheat the oven to 375 degrees F.


• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

I really don't see how you would make 4 servings out of this - those would have to be some pretty large bowls. Like I said, I made this in a 9x13 pan and we had half of it left over (this after 2 grownups and 4 kids had their fill!). Yum - plenty for lunch for tomorrow!

Big thanks to Deb of Kahakai Kitchen for selecting this delectable dish. Be sure to check out how the other Barefoot Bloggers Vegetable Pot Pies turned out here.

Barefoot Bloggers - Risotto

Well fellow Barefoot Bloggers, I owe you all an apology. I really did want to make this by following the recipe exactly as written because a. I love risotto and b. thought the butternut squash version would be fantastic. Things however, don't always work out as they ought.

It has been an absolutely crazy last two weeks for me and in hindsight, I wish I had waited to join BB until November when my commitments would ease off some and I could devote the proper amount of time and energy to the group. Not that I'm trying to make excuses or anything...but in addition, my whole family has been sick over the last week and while I fervently hoped I wouldn't come down with it, by Tuesday afternoon it had gotten to me too (okay, I guess I am making excuses).

Anyway, I did join Barefoot Bloggers, and this being only the second time to post with you all, I figured I needed to do something. I fully intended on making the risotto with butternut squash but I apparently had a total brain freeze when I went to the grocery store this past Tuesday and completely forgot to buy the ingredients for this recipe (I had a copy of it in my purse) - somehow I managed to buy $150 worth of other stuff, but alas....no squash, no Arborio rice, no shallots, no pancetta, no saffron, no fancy Parmesan. Sigh.

So, yesterday morning I decided I would make risotto anyway (in some shape or form) and post whatever I ended up with, figuring that making risotto from stuff you've already got in your pantry might provide someone out there in internet-land with the inspiration to try making it. So I had regular white rice, chicken broth, onions, white wine, grated parmesan cheese (yes, in the plastic container...sigh), and canned pumpkin. ::cringe:: Oh, I hope Ina never reads this.....

Before I ruined my batch of risotto with the canned pumpkin, I mixed a small amount on the side and taste-tested first.

In spite of everything, it actually came out alright and the two littlest ones and I had it for lunch. I know how vastly superior this would have tasted had I used the correct ingredients (especially roasted butternut squash and freshly grated Parmesano Reggiano cheese!) and I will try it again soon. The original, perfectly fantastic Ina Garten recipe is on Foodnetwork.com - but here's my mangled version (I only made half of this):

Butternut Squash Pumpkin Risotto

1 butternut squash (2 pounds) 1 15 oz. can pumpkin
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade chicken broth
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large) minced onion
1 1/2 cups Arborio rice (10 ounces) white rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan (Kraft parmesan works)

Directions
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock broth in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots onions on medium-low heat for 10 minutes, until the onions are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt (if your broth is salty, you might want to omit this, I did), and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes canned pumpkin and Parmesan. Mix well and serve.

Check out the Barefoot Bloggers blogroll here to see how this recipe is done right and to see some truly fantastic photos. And I hereby solemnly promise to do better on the next recipe - Vegetable Pot Pie!

Update: My apologies to Rachel of Rachel Likes to Cook for not giving her the credit for selecting this fantastic recipe! I will do it justice someday Rachel, I promise!

I'm a Barefoot Blogger!

Prior to the birth of our bundle of joy #4, and prior to embarking on my new "little hobby" you just happen to be reading, I used to watch TV and The Food Network was one of my favorite channels. Of all the wonderful shows on that network, the Barefoot Contessa was one of my absolute favorites. Ina Garten was always making beautiful food from fresh, simple ingredients (most of the time, anyway - sometimes she went crazy with the gourmet stuff, but not often). So when I learned there was an online baking group working through her recipes, I knew that I had to join.

This week's recipe, Cream of Wild Mushroom Soup was selected by Chelle at Brown Eyed Baker and to be honest, I wasn't looking that forward to it. I was kind of bummed that my first Barefoot Bloggers recipe was for something I could only imagine using to make this:

But oh, was I so mistaken in that oversimplified association! Ina's version of this creamy soup is chock full of wonderfully flavorful mushrooms and leeks (a favorite soup-vegetable of mine!). It came together so nicely and the flavors were sublime. And I love recipes that call for wine - I always make sure to follow Justin Wilson's advice and have a little for me. "I ga-ron-teee it tastes more better."

I ended up making half of the recipe and, in an effort to try to cut back on the fat content, I made the following changes:

• The recipe calls for sauteing the veggies in olive oil and butter for the stock - I eliminated the butter;


• For the leeks and mushrooms, I only used one Tbsp of butter;


• I used 3/4 cup low-fat half and half and only 1/4 cup heavy cream.

• And finally, I have to thank Rachael Ray for showing me how to properly clean leeks (and, totally unrelated, for the idea of using a garbage bowl). I know some people don't like her, but I think she's great and thanks to her, I don't have gritty leeks in my soup.

I just wish it were like, 30 degrees cooler (it was 85 today) - I'm too cheap to turn the air back on so it was very warm in the house by the time I had finished making this. Even in the heat, this soup was magnificent and I thoroughly enjoyed it for dinner last night.

The kids on the other hand, wanted nothing to do with it whatsoever. Fine by me - this is what they had instead (and all was right with the world in their eyes)

And yes, those are in fact dinosaur-shaped chicken nuggets. I'm sure (er, I hope) I'm not the only foodie-Mom who feeds her children something quite less than what Ina would expect.

Be sure to go and check out how the other Barefoot Bloggers did here.