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Category Archives: Chicken

Tortilla Soup

Chef Karen:I must be living under a rock. I’d never heard of Tortilla Soup before.  After I tried it at a church event, I knew we had to try it. It’s very easy to make! This is good news for anyone that’s prone to the “I HATE making soups” mentality. When I made it,  I left out the jalapeno rings. I just wasn’t “feeling” that kind of taste.  I crushed tortilla chips in the bottom of my bowl before pouring the soup into it.  I liked how the soup softened them up.  I also added some hot pepper cheese to the top; just because everything tastes better with either cheese or chocolate on it and this calls for cheese, not chocolate. I paired it with a cucumber salsa.  A recipe for another time 🙂  Enjoy your soup!

tortilla soup

Chef Jonathan: I was excited to make this soup because I’d never made a tortilla soup before, and I was pleasantly surprised. I expected it to be a bit more ‘Tex-Mex’, but I like all of the fresh ingredients in this recipe. I did however spice it up a bit and make chili-flavoured tortilla strips, by drizzling some EVOO to the sliced strips, and sprinkling some chili powder on top, followed by toasting in the oven. All in all, a great soup for a cold day, or just whenever.

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Here is the recipe: http://allrecipes.com/Recipe/Tortilla-Soup-I/Detail.aspx

 

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Week #28 -Deconstruction……..

This week we’ve deviated from our “one recipe” and decided to do some food deconstruction. following is an explanation for all of you non-foodies out there.  To make things more challenging, we gave each other the task; we couldn’t choose it ourselves.

Food deconstruction: At heart, any deconstructed dish should contain all the classic components found in the “original.”  The difference is in the preparation.  When creating a dish utilizing deconstructive techniques, the ingredients are essentially prepared and treated on their own.  It is during the plating and presentation stages that everything is brought together.

Chef Jonathan: Chef Karen chose for me the classic dish, Chicken Pot Pie. I found this challenging, but once I separated each component and started to deconstruct it, thinking about the properties of each, how I could adapt them and make it new, I realized the possibilities were almost endless. I decided to recreate my dish into Lemon Chicken with Garlic Mixed Vegetable Puree and Fleur de Sel & Italian Herb Focaccia. For the chicken I seared two chicken breasts, then placed sliced lemon on top, and put in the oven for about 1/2 hour. Meanwhile, for the puree, I cooked carrots, peas, and corn, then puree in a food processor, adding chicken stock, garlic, parmesan, and salt and pepper to taste. For the focaccia, I took my pate brisee, (you can use Pillsbury Crescent Rolls) rolled it out, cut into rectangles, and I brushed it with an egg wash, then I distributed fleur de sel and italian herbs. I then baked for about 10 minutes, or until golden brown. All in all, a great challenge, and the most important thing about deconstructing, is learning more about the food you’re working with!

Karen: Chef Jonathan gave me Hamburger and French Fries for my task.  I was a bit befuddled but finally figured out what to do.  I started with the “french fries” part.  I shredded some red potatoes, mixed them with egg – to bind them – as well as salt and pepper and chopped garlic.  I then made them into little pancakes and deep fried them to a golden brown.

For the “hamburger” part, I marinated a small steak in BBQ sauce and then bbq’d it on the grill.  I then sliced it up into strips, placed it on top of the potato pancakes and garnished the whole thing with pickles, red onion and tomatoes.  The partakers were allowed to use ketchup where needed. 🙂

The comment made after the first bite was “if you take a pickle, tomato, onion and piece of beef at the same time, it takes like a hamburger.”  Mission accomplished!

 

Week #27 – Mexican Fiesta!

Chef Jonathan: We wanted to try something new and fun this week for our blog, and what says fun more than a fiesta! I made the Chicken Mango Tacos, but due to the unripeness of the mangoes, I’ve renamed it, Spicy Jalapeño Chicken Tacos. Despite the mango situation, it was fairly easy as long as you remove all the seeds from the Jalapeño peppers. I also added cilantro, which added a nice garnish. I also made Bobby’s guacamole, which is a nice recipe, although I added lots of garlic, because that’s my preference. For the Virgin Margaritas, I ended up adding some lemon juice and sugar, because there wasn’t much taste. I also garnished with a lime quarter. I love all these recipes, and I will likely use them all again. Enjoy!



Karen: I LOVE tacos but we usually pile on the cheddar cheese and sour cream when we make them. I found some newer recipes quite refreshing. They’re taken from this month’s Food Network Magazine. I made the “Chicken and Vegetables” tacos and the “Chicken-Mango” tacos. I also assembled Bobby Flay’s guacamole recipe.

All of the recipes were very easy to make. I followed each recipe as directed. My only mistake was putting too much cayenne on the chicken for the “Chicken-Mango” recipe. It made me, my husband and one guest cough uncontrollably. Thankfully, the “dust” settled and we were able to enjoy the meal.

I placed the ingredients in separate bowls instead of putting together the tacos for everyone. My dinner guests had fun mixing the different ideas together and creating their own Mexican masterpieces.

I also served Virgin Margaritas. They were pretty good.

I highly recommend trying these recipes. Happy Cinqo De Mayo!

Chicken-Mango Taco: Mix 1 chopped mango, 2 tablespoons each minced red onion and scallion, 1 teaspoon each minced jalapeno and lime juice, and salt. Season 1 pound chicken cutlets with salt and cayenne; grill and slice. Serve in tortillas with the mango salsa.

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Chicken and Vegetable Taco: Saute 1/4 cup chopped onion and 1 teaspoon each minced garlic and jalapeno in oil. Add 1 1/2 cups each corn and chopped zucchini; cook until crisp-tender. Stir in 2 cups shredded cooked chicken, and cilantro, lime juice and salt to taste. Serve in tortillas.

Bobby Flay’s Guacamole:

  • 4 ripe Hass avocados, peeled, pitted, and chopped
  • 1/2 red onion, chopped
  • 1 jalapeno pepper, minced
  • 2 limes, juiced
  • Salt and pepper
  • Chopped fresh cilantro leaves, to taste
Combine all ingredients in a molcajete and mix to a chunky consistency
. Season, to taste, with salt, pepper, and cilantro.

Virgin Margaritas: Ingredients:

1 Can frozen limeade concentrate, thawed

1/4 Cup orange juice

2 tbsp Kosher salt

1/2 Lime, cut into 4 wedges

4 Cups ice cubes

How to make Virgin Margarita:

Put the salt in a shallow dish and rub the rim of each margarita glass

Dip the rims into the salt and keep the lime wedges aside.a glasses with a lime wedge.

In a blender, blend the orange juice, limeade and ice cubes on high speed for about 1 to 2 minutes till well blended and the ice cubes are crushed.

Now pour into the glasses, garnish it with the lime wedges and serve.

Here is a taco that was created using all of the ingredients!