As a part of this, I've been trying out new recipes lately, the first was Chicken Tortilla Soup. Mind you this is not a soup I would ever order in a restaurant (not really sure why but you have read the name of my blog, right?) but for some reason it sounded good and I had some corn tortillas that were just unacceptable for the more traditional uses I like to give them so here are a few pics of the results:
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| The tortillas that needed to be used, these turned out delish! |
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| The soup in the earlier stages |
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| Final result - yummy!! |
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| I doubled the recipe so instead of 24 meatballs I ended up with 48 (not all are pictured) |
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| Slightly crunchy on the outside, juicy and tender on the inside. |
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| Ta-da! And then I added cheese! |
During the winter, I love to make a recipe of Alton Brown's that he rightly says makes the kitchen smell like the south of France. And it's soooo easy. Just take a large oven-safe saute pan and brown a whole cut up chicken, seasoned with salt and pepper, in olive oil. Then take a bunch (I don't follow the recipe exactly anymore) of whole peeled garlic cloves and peeled whole shallots and distribute them among the chicken pieces. Add enough olive oil to make it part way up the chicken pieces (about a third cup or more) and top the chicken with fresh parsley, rosemary, and sage. No need to do anything to the herbs, no chopping or picking, just put them over the chicken. Then bake for about 45 minutes to an hour depending on the size of the chicken pieces. The garlic and shallots caramelize and the chicken is fall-off-the-bone tender. It goes great with almost any side--mashed potatoes, rice, sauteed greens, roasted veggies, etc. Yum.
ReplyDeletePatty
That sounds absolutely awesome! Does the olive oil splatter in the oven though? And how high of a temp for the oven? And is it terribly oily in the end?
ReplyDeleteOops, sorry, I forgot to tell you you have to cover it when you put it into the 350 degree oven! The chicken is not oily in the end, just incredibly moist. I put the entire skillet on the table and a pair of tongs and then pick out the piece I want along with several shallots garlic and I eat them mushed up with each bite of chicken. I can give you the exact recipe to follow the first time you make it if you want. There is oil to dispose of once you're done, of course. I also like making curried chicken salad with the leftovers (chicken, a little mango chutney, slivered almonds, and enough mayo to moisten, and curry powder to taste--YUM).
ReplyDeleteI think we eat pretty seasonally too. I like warm, savory food this time of year. Favorites include chili, chicken noodle soup (one of the few things I'll dismantle a whole chicken for... ick), and Adam's now perfected chicken tortilla soup -it literally took years. YUM! I also bake more when it is cold out.
ReplyDeletePatty - please send me the recipe to my gmail account, can't wait to try it!!
ReplyDeleteErin- I've heard about you doing chili and cinnamon rolls together, what is that all about? I wouldn't mind trying it but want a little more of an explanation (like do you serve the chili of the roll?)...