Tag: recipes

Apple Pie That is….TO DIE FOR!

CRUST: (adapted from Ina Garten)
12 tablespoons (1 1/2 sticks) very cold butter
3 cups flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold crisco
6 to 8 tablespoons (about 1/2 cup) ice water

Directions:
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

Filling Recipe:
5 CUPS SLICED & PEELED APPLES (I used Honeycrisp & Gingergold)
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER


PRESS
FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO
CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME
SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE AT
425 FOR 25 MINUTES AND THEN AT 350 FOR 40 MORE MINUTES!  SERVE WITH
VANILLA or DULCE DE LECHE ICE CREAM AND WHIPPED CREAM!

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Chicken Tortilla Soup

  

I feel like I’ve been posting an overabundance of desserts lately – that was definitely due to a very poorly planned editorial calendar for this month. I have a few more sweets planned for next week but I have some great savory recipes planned for early October. (And I promise, what I have in store for next week is definitely worth it!)

But for today, let’s eat soup. I took a quick facebook poll to see what people wanted me to post next and soup won by a landslide. I love that you all love soup as much as I do! This chicken tortilla soup is one of my new favorites. It’s rich, spicy, and super satisfying.

It’s also the easiest soup I’ve ever made. (Seriously, you might laugh when you see how easy it is compared to how delicious it is. I certainly did!) The trick is to use SALSA instead of tomatoes, onions, garlic, etc. It’s basically the best shortcut ever! The second trick is poaching the chicken right in the soup. It adds depth to the flavor of the store-bough broth and saves you from having to dirty a second pot. If your chicken is frozen, you don’t even need to worry about defrosting it first – just throw it right in.

(I haven’t mentioned it in a while, but I also write for the ShopRite Potluck blog. I originally created this recipe for them but since I love it so much I wanted to share it here too. Definitely check out the Potluck blog though too. There are some great recipes over there, including some that I don’t post here – like my chicken riggies and sauerbraten meatballs.)

Chicken Tortilla Soup

To make crispy tortillas for the top of your soup, cut 2 corn tortillas into thin strips, then cut in half crosswise. Heat 1 inch of vegetable oil in a heavy pot to 350*F. When the oil is hot, add the tortillas and cook for 2 minutes. Drain on paper towels. The tortillas will continue to crisp as they cool.

Author: Lauren Keating

Serves: 4

Ingredients

  • 1-1/2 cups salsa
  • 1 carton chicken stock
  • 1 can black beans, rinsed and drained
  • 1 boneless, skinless chicken breast
  • 2 corn tortillas, diced
  • 2 Tablespoons chipotle chile powder
  • 1 Tablespoon cumin
  • 1 Tablespoon oregano
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped
  • Optional toppings: sliced avocado, fried tortilla strips, and cheddar or Monterey Jack cheese

Preparation

  1. Combine first seven ingredients in a soup pot. Bring to a boil, reduce heat and simmer for 20 minutes.
  2. Remove the chicken breast and place it on a cutting board. Use two forks to pull it apart into shreds. Return it to the pot, along with the lime juice and cilantro. Cook 5 minutes.
  3. Divide between four bowls and top with avocado, tortilla strips, and cheese.

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Easy Crock Pot Vegetable Beef Soup

Um Um GOOD. A wonderful old-fashioned vegetable beef soup that is slow cooker easy.

Based on my stove top version Old Fashion Vegetable Beef Soup which was based on a modification of a recipe from this 1969 Betty Crocker’s Cookbook.

I have always be a big fan of vegetable beef soup and this is just super easy. It will be repeated frequently.

Start with some stew meat. Cut your own for a roast or just be lazy and buy it pre-cut. If you do the pre-cut, check it a little for anything that might need to be trimmed. Brown the meat on the stove top while prepping everything else. Dump everything in and cook for 5 hours on high or 10 on low (think after work dinner here.

Rating:

A very nice sold 5. I see my winter lunches staring me in the face.

Notes: Not much to say. I wanted very simple and tasty and that is what I got. A lot of recipes I read cooked for much longer…. 8 hours on high… really.  This was really a “must go” recipe. The meat and beans had been in the freezer too long already. The carrot and celery were near the end and it was my last onion. And the next to last bay leaf. I need to go shopping soon.

Add 1 T oil to a large pan over medium high heat.

When oil is hot, add about 2 pounds of cubed beef and cook until browning some. About 10 minutes.

While the meat is browning, clean and prep veggies. One stalk of celery chopped medium. One carrot cut into 1/4 inch medalions.  One meduim onion chopped medium. Also 8 oz of fresh or frozen green beans.

Add beef and veggies to large crock pot. Add 32 oz beef broth, one 15 oz can diced tomatoes (not drained), 1/4 t thyme, 1/4 t marjoram and one bay leaf. Salt and pepper to taste, I went with 1 t salt and 1/2 t pepper.

Mix well and cook on high for 4-5 hours until meat and carrots are tender. 8-10 hours on low should be fine.

Easy Crock Pot Vegetable Beef Soup
by Dan Mikesell September-21-2013

Um Um GOOD. A wonderful old-fashioned vegetable beef soup that is slow cooker easy.
Ingredients
  • 1 1/2 to 2 pounds stew meat
  • 32 oz beef broth`
  • 1 – 15 oz can diced tomatoes
  • 1 carrot
  • 1 medium onion
  • 1 stalk celery
  • 8 oz green beans
  • 1/4 t thyme
  • 1/4 t marjoram
  • 1 bay leaf
  • salt and pepper to taste
Instructions
1) Add 1 T oil to a large pan over medium high heat. When oil is hot, add about 2 pounds of cubed beef and cook until browning some. About 10 minutes.2) While the meat is browning, clean and prep veggies. One stalk of celery chopped medium. One carrot cut into 1/4 inch medalions. One medium onion chopped medium. Also 8 oz of fresh or frozen green beans.3)Add beef and veggies to large crock pot. Add 32 oz beef broth, one 15 oz can diced tomatoes (not drained), 1/4 t thyme, 1/4 t marjoram and one bay leaf. Salt and pepper to taste, I went with 1 t salt and 1/2 t pepper. 4)Mix well and cook on high for 4-5 hours until meat and carrots are tender. 8-10 on low should be fine.
Details

Prep time: 15 mins Cook time: 5 hour Total time: 5 hour 15 mins Yield: 4 servings

Updated

September 21 2013

Dan Mikesell

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