Chicken Tortilla Soup

I’ve been craving Chicken Tortilla Soup, but I’ve never made it before. I already have my consommé base, that I use for pork and beef. It’s delicious; and that’s how I wanted my Chicken Tortilla Soup to taste. I made a few modifications, for this recipe, and I could not be happier with the result.

I try to keep my recipes simplified. The base is across the board now, and covers beef, chicken, and pork. 

A YouTube video demonstration is available by clicking this link.

CHICKEN TORTILLA SOUP

 

CHICKEN STOCK:

Skin, fat, bones from rotisserie chicken

4 Cups water

3 Chicken bouillon cubes

TORTILLA STRIPS:

8 Corn tortillas, halved, sliced into narrow ribbons

Oil for pan frying tortilla strips

Righteous Seasoning

 

SOUP:

2 Tablespoons cooking oil (or reserved chicken fat from chicken stock)

1/2 Onion, diced

1 Jalapeño, diced

2 Roma tomatoes, deseeded, diced

4 Cloves roasted garlic

1/2 Teaspoon Righteous Seasoning

1/2 Teaspoon granulated garlic

1/2  Teaspoon oregano leaves

1/4 Teaspoon cumin

1 Dried Pasilla chili pepper, stem and seeds removed

1 Dried Guajillo chili peppers, stem and seeds removed

2 California chili peppers, stems and seeds removed

6 Dried Arbol chili peppers, stems and seeds removed

3 1/2 Cups chicken stock 

1 Cup water

1/2 lime, juiced

2 Chicken bouillon cubes, if needed

Up to 1 Teaspoon tajin, to reduce spiciness, if desired

1 Cup frozen corn

1 (15 ounce) Can black beans

2 Rotisserie chicken breasts, cubed

 

TOPPING SUGGESTIONS:

Shredded cheese

Cilantro

Onions

Pico De Gallo

Jalapeño

Guacamole

Avocado

Sour cream

TO PREPARE CHICKEN STOCK:

Place ingredients in slow cooker. Cook on high, two hours. Strain stock. Reserve fat, to sauté vegetables. Yields 3 1/2 cups stock.

 

TO PREPARE TORTILLA STRIPS:

Pour enough oil, in a large frying pan, to pan fry tortilla strips. Fry on medium high heat, until tortilla strips are golden brown. Place on frying rack, to drain excess oil. Lightly season with Righteous Seasoning.

 

TO PREPARE SOUP:

Heat cooking oil, or chicken fat, in a Dutch oven, over medium high heat. Sauté onion and jalapeño, until softened. Add tomatoes, roasted garlic, and spices, to onion. Cook for 1 minute. Transfer onion mixture, dried chilies, and half of the chicken stock to blender. Process until smooth. Pour chili mixture into slow cooker. Rinse blender with remaining chicken stock, and pour into slow cooker. Add water and lime juice, to slow cooker. Taste soup. Add chicken bouillon, if needed. Bring to a boil, then simmer for 30 minutes. If soup is too spicy; stir in tajin, 1/4 teaspoon at a time. Tajin will reduce the spiciness. Add corn, beans, and chicken to slow cooker. Heat through. To serve: spoon into a soup bowl. Top with fried tortilla strips, and your choice of toppings.

 

Albondigas Soup (Mexican Meatball Soup)

 

My friend Mary is a great cook! She makes her Albondigas Soup, just as her mother taught her. Although Albondigas is generally made with beef, she opted to use ground turkey. Great choice! The ground turkey melds well with the freshness of the mint and cilantro; and helps to keep this soup light.

A YouTube demonstration is available by clicking this link.

MARY’S ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)

SOUP:

1 Tsp olive oil

1/4 Onion, diced

1 Roma tomato, diced

1 Clove garlic, minced

5 Cups water, heated

2 Chicken bouillon cubes

2 Fresno peppers

1 (8 oz can) Tomato sauce

2 Tbsp fresh mint, diced

1 Tbsp dried oregano

1 Carrot, chopped

1 Chayote, chopped

1/4 Cup rice

1 Potato, chopped

1/4 Head cabbage, chopped

1 Zucchini, chopped

1/4 Cup cilantro, diced

1/2 Tsp salt

MEATBALLS:

1/2 Pound ground turkey

1 Egg

1/4 Onion, diced

1/4 Cup rice

1 Tbsp mint, diced

1/4 Tsp dried oregano

1/2 Tsp dried pepper flakes (optional)

1/2 Salt

1/2 Tsp pepper

DIRECTIONS:

Heat olive oil, in a Dutch oven, over medium heat. Sauté onion until softened. Add tomato and garlic to Dutch oven. Continue cooking until garlic has softened. Add water, bouillon, pepper, tomato sauce, mint and oregano to Dutch oven. Bring to boil, then reduce heat to medium; maintaining a simmer. Add carrot, chayote and rice to Dutch oven. Add all meatball ingredients to a large bowl; and mix well. Roll meat mixture into 1 inch meatballs. Add meatballs to Dutch oven. Add potatoes and cabbage about 5 minutes after meatballs. Continue simmering 20 minutes. Once meatballs have cooked through, and vegetables are tender; add zucchini and cilantro to Dutch oven. Continue simmering, until zucchini has slightly softened, about 5 minutes.

Sweet Potato Crumble Scones

 

Anything pumpkin can do; sweet potato can do it better! Case in point; these Sweet Potato Scones. I like that sweet potatoes are available year round. They puree silky smooth. Also, there is less water content, than sweet potato. That means you don't have to strain sweet potato, like you would pumpkin. Sweet potato is more flavorful, and lends itself better to spices. Then, there's the savory aspect. Pumpkin will only take you so far. With sweet potato, you have so many options: baked sweet potatoes, mashed sweet potatoes, roasted sweet potatoes. I can go on and on. 

 A Youtube baking demonstration is available, by clicking this link,

Even though I love sweet potato better than pumpkin; I realize people adore pumpkin. This recipe can be made into Pumpkin Crumble Scones. Just replace the sweet potatoes with pureed pumpkin. 

SWEET POTATO CRUMBLE SCONES

 

SWEET POTATO SCONES:

1 Egg

1 Cup sweet potato puree

2 Cups flour

2 Teaspoons baking powder

1/4 Teaspoon baking soda

1/2 Teaspoon salt

1/4 Cup brown! sugar

1 1/4 Teaspoon cinnamon

1/4 Teaspoon cardamom 

1/4 Teaspoon ginger

1/4 Teaspoon nutmeg 

6 Tablespoons butter, cold, chopped

Flour for shaping

 

CARAMEL SAUCE:

(See recipe Michelle’s Salted Caramel)

 

CARAMEL BUTTERCREAM FROSTING:

1 Cup powdered sugar

2 Tablespoons butter, softened

4 Tablespoons caramel

 

CRUMBLE:

1 1/4 Cups flour

1/4 Teaspoon salt

1/3 Cup sugar

1/2 Cup butter, softened

 

 

TO PREPARE SCONES: 

Set oven to 375. Line a baking sheet with parchment paper. Whisk egg and sweet potato puree, in a small bowl. Set aside. In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar, and spices. Using your fingers, press butter into flour mixture. Flour will resemble coarse meal. Make a well in the center of flour mixture. Spoon sweet potato mixture into well. Knead, until dough forms a soft ball. Sprinkle flour on parchment lined baking sheet. Scrape dough onto flour. Sprinkle more flour over the dough. Press into an 8 inch circle. Using a flour coated knife, cut the round into 8 equal sections; wiping the knife, and coating with flour, for each cut. Do not separate into sections. Bake for 45 minutes. Scones will be firm, and lightly browned on bottom. While scones are warm, gently cut through each section. 

 

TO PREPARE CARAMEL SAUCE:

See recipe Michelle’s Salted Caramel.

 

TO PREPARE BUTTERCREAM FROSTING:

In a small bowl, whisk ingredients, until smooth. Keep covered, until ready to use.

 

TO PREPARE CRUMBLE:

Line a 9 X13” baking tray with parchment. Set aside. In a medium sized mixing bowl, whisk flour, salt, and sugar. Using your hands, stir butter into flour mixture. Dough should be dry and shaggy. Dump dough onto prepared baking tray. Work dough by small handfuls. Press dough, to hold its shape. Break into medium sized crumbles, by smashing with thumb and index finger. Spread crumbles, evenly, over baking tray. Bake at 350, for 20 minutes; flipping crumbles with a spatula, every 5 minutes. Bake until crumbles are barely turning golden on the edges.. Cool on baking tray.

 

TO ASSEMBLE: Frost warm scones with Caramel Buttercream Frosting. Press Crumble into frosting. Drizzle with Caramel Sauce. 

Gata and Nazook (Armenian Rolled Cookies)

I'm not sure why this cookie has two names, other than one has nuts. Even so, why have two names? Adding nuts would seem to be an option. With nuts or without. My own experience is the Gata is rolled with a vanilla crumble. The nazook, has nuts and spices added to the crumble. The addition of nuts and spices is credited to the Armenian Iranians. I was not able to find a dough specifically for Nazook. 

You have options, in the filling. If you want to make nazook, add the extra nuts and spices. If you want to make a round; you can make with or without nuts and spices. I do prefer a little extra sugar, and a few drops of almond extract, in the round. 

A YouTube demonstration is available, by clicking this link.

GATA / NAZOOK (Armenian Rolled Cookies)

 

FILLING (Khoritz):

2 Cups flour

1 Cup sugar

3/4 Cup butter, cold

1 Teaspoon vanilla extract

1 Cup walnuts, crushed (for Nazook)

3/4 Teaspoon cinnamon (for Nazook)

1/4 Teaspoon cardamom (for Nazook)

1/4 Teaspoon allspice (for Nazook)

1/2 Teaspoon almond extract (for Round)

1 Tablespoon sugar (for Round)

 

DOUGH:

4 Cups all purpose flour

1 Tablespoon active dry yeast

8 Ounces sour cream

1 Cup butter, room temperature

 

EGG WASH:

2 Egg yolks, beaten

 

TO MAKE THE FILLING IN FOOD PROCESSOR:

In a large food processor; pulse flour and sugar to combine. Pulse in butter and vanilla. Mixture should look crumbly. If making nazook, stir by hand, crushed nuts and spices. Section filling into 4 equal portions. Refrigerate until ready to roll.

 

TO MAKE THE DOUGH IN FOOD PROCESSOR:

In a large food processor, stir flour and yeast, using a small spatula. Add sour cream and butter to flour. Place lid on food processor. Run food processor on the lowest setting, until dough is formed. Approximately 3 minutes. Section dough into 4 equal portions. Wrap with plastic wrap. Refrigerate for 3 to 5 hours. 

 

TO ASSEMBLE AND BAKE:

Preheat oven to 350. Lightly dust bench with flour. Roll each dough portion into an 8 X 12" rectangle. Evenly spread filling mixture across the rolled out dough, leaving 3/4 ", at the top of the rectangle, for the seam. Roll into a log, starting from the long side, and rolling toward the seam. Press seam. Place seam side down. Gently, pat down log, to flatten. Cut diagonally, or into trapezoid shapes, using a crinkle cutter. Brush on egg wash. Transfer cookies to an ungreased cookie sheet, using a bench scraper. Bake approximately 30 minutes, until golden brown.

TO MAKE ROUNDS:

Roll dough into an 8" circle. Place filling into center of dough. Bring up sides of dough. Pinch together. Flatten to a disc. Roll into a 6" circle. Brush with egg wash. Drag fork through egg wash, in a cross hatch design. Bake for 60 minutes, until golden brown.

Chili Cornbread Casserole

 

It’s a new year, and I have resolved to use up pantry ingredients; before I buy groceries, needlessly. I usually make a chili “taco salad”. Tonight I wanted cornbread, and it just so happened that I had buttermilk that needed to be used as well. I love it when everything falls into place.

This recipe is for 4 generous individual sized portions. If using  a 9 X 13” baking pan. Use 3 to 4 cans chili. 

CHILI CORNBREAD CASSEROLE

 

CORNBREAD TOPPING:

1 Cup Cornmeal

1 Cup flour

4 Teaspoons baking power

1 Teaspoon sugar

3/4 Teaspoon salt

1 Cup buttermilk

2 Eggs

1/4 Cup shortening

2 Ounces cheddar cheese, shredded

2 Tablespoons butter, for browning 

 

CHILI:

2 (15 ounce) Cans chili 

4 Ounces cheddar cheese, shredded

 

TO PREPARE CORNBREAD TOPPING:

Preheat oven to 375. In a large mixing bowl, whisk cornmeal, flour, baking powder, sugar, and salt. Stir in buttermilk, eggs, shortening, and cheese. Set aside.

 

TO ASSEMBLE

Spoon chili between 4 single serving sized casserole dishes. (If making a 9 X 13” casserole, use 3 to 4 cans chili). Top with cheese. Spoon cornbread mixture over cheese. Place on a baking tray. Bake on center rack of oven, until lightly browned, 45 minutes. Remove from oven, and brush tops with butter. Adjust oven to broil. Return casseroles to brown, 1 to 2 minutes. Makes 4 individual sized casseroles. 

Caramel Apple Crostata

 

My daughter discovered Caramel Apple Crostata, on a trip to the beach. She was excited to tell me about it. 

Warm Apple Crostata, in a puddle of caramel, with a scoop of ice cream. What’s not to like? Sounds like a classic. The next trip, I had to see what the fuss was about. I found the restaurant, overlooking the beach. I just knew this crostata was going to be everything. I was disappointed. I could taste, they used a packaged pie dough. The ice cream and caramel sauce were premade. It’s expected. That's what restaurants do. They sell Sysco products. 

When I got home, I went right to work on this recipe. My crostata blows the restaurant version out of the water! This is a family favorite, and I'm sure it will be yours too. This recipe can be doubled. It makes a large pizza-sized crostata. 

A YouTube cooking tutorial is available by clicking this link.

CARAMEL APPLE CROSTATA

 

CRUST:
Single crust (see The Righteous Kitchen's All Butter Pie Crust recipe)
 
FILLING:
2 Tablespoons all purpose flour
1/3 Cup sugar
1 Teaspoon cinnamon
2 Tablespoons butter
3 Granny Smith apples, peeled, cored, sliced to 1/8" thickness. Reserve 1/2
  of an apple for the center of crostata
1 Tablespoon lemon juice
 
WASH:
1 Egg, scrambled
1 Tablespoon sugar, for sprinkling on crust, optional
 
DIRECTIONS:
Cut a piece of parchment paper, to fit a 9 X 13" baking tray. Set aside. Place filling ingredients in a large mixing bowl, stirring to coat. Set aside. Preheat oven to 350. Mix pie dough. Shape into a disk. Remove parchment paper from baking tray, and set on counter. This is where you will roll the dough. Place dough onto the center of parchment paper. Cover with a large sheet of plastic wrap. Roll dough into a 10" circle, between parchment paper and plastic wrap. Place the halved apple, cored side down, in the center of the rolled dough. Arrange the sliced apples, cored side down, around the center apple. Brush, inside, exposed dough, with egg. Bring up sides of dough; using your hand, behind parchment paper. Lift and press dough, around apples. Release parchment paper as you work your way around crostata. Transfer crostata, with parchment to baking tray. Repair any cracks in dough, by pinching dough together. Brush with egg. Sprinkle with sugar, if desired. Bake at 350 degrees for approximately 60 minutes, until crust is golden brown. You may add 2 or 3 rounds of wash, depending how golden you want the crostata. Serve with Florene’s Vanilla Ice Cream and Michelle's Salted Caramel.