HAPPY ANNIVERSARY!

 Hard to believe that it was one year ago today that I started this blog. Over the last year I have shared hundreds of recipes and tips. The feedback from all of you has been wonderful! Thank you all for reading!!

To celebrate the anniversary, I want to share my recipe for Chicken Tortilla Soup.

CHICKEN TORTILLA SOUP

INGREDIENTS

2 tablespoons extra-virgin olive oil

2 medium white onions, diced

4 garlic cloves, minced

2 jalapenos, seeded and minced

3 ripe medium tomatoes, chopped and seeded - or use salsa and omit jalapenos

1 quart chicken stock

Salt and freshly ground black pepper

5-6 corn tortillas or 3 cups of tortilla chips

1 1/2 cups shredded cooked chicken – you can use rotisserie chicken or left over roasted chicken

2 avocados, halved, pitted, peeled, and diced

1 cup Queso Fresco or shredded Monterey Jack

Directions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; (or salsa) cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes. Adjust seasonings and add the corn chips or tortillas. Let them cook for about 20 minutes – they will dissolve into the soup and thicken it.  At this point I use an immersion blender. Taste and adjust to your liking.  I find that I usually add more salsa at this point and adjust the salt to taste

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips and cheese.

Coffee

I love my coffee!  I use a burr grinder to grind fresh beans every day. Imagine my horror when I found out it had finally died!!  I have cleaned it out several times but today it just died!  So after some research I did find an alternative - my blender.  It works very well but I do advise you to use a small amount of beans and grind two or three smaller batches instead of one big one. Pulse the blender until you have the grind you want. 

Tomorrow I start a search for a new grinder.  The Blender is fine for now but I need a grinder. BTW the one have been using is about 15 years old.  It had a good life and I will retire it!

Swiss Steak - Oven method

Yesterday was windy and cool.  That sort of weather always makes me feel like comfort food. Here is a great recipes for Swiss Steak done in the oven. It is just another use of braising.

SWISS STEAK - Oven Method

1- 2 pounds of cubed round steak
1 onion - rough chopped
3 cloves of garlic - smashed
3 carrots peeled and sliced
2 stocks of celery - sliced
1 can of diced tomatoes in juice 48 oz or less depending on how much steak.

Preheat the oven to 275

Cut the steak into individual serving size and dredge in seasoned flour.  Heat a Dutch Oven and add EVOO to coast the bottom.  Fry the steak until both sides are brown and remove to a dish.  Add the onion and garlic saute for 2 minutes scrapping up any brown bits.  Add the steak back in and then the tomatoes.  Stir to scrape any other brown bits and bring to simmer.  Turn off the heat, put the lid on the Dutch Oven and place it in the oven.  After 1 m-2 hours add the prepared carrots and celery. Recover and place in the over for another hour. Serve over rice or potatoes.

If the "gravy" looks to thick add beef both.