Sunday, April 26, 2009
Good Morning Sunshine!
It's hard to believe the amazing weather we've been given this weekend. It started out with a gorgeous Friday and just kept on going. This morning is one of those mornings that just makes you want to get out in the yard and dig in the dirt. But, it ain't going to happen here in Judiland. Toni and I are signed up for a healthy cooking class over at Williams Sonoma, there's grocery shopping that needs done, there's still work remaining in my closet and since Carmen will be home for a smidgen of time, Sunday dinner needs to happen. I'm thinking either chicken tortilla soup with a tex-mex salad or chicken with artichokes and lemon with a simple side salad. What do you think?
1/4 cup butter
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food - cubed
10 oz. can Ro*Tel® tomatoes and chilies
2 cups cooked, shredded chicken
1 tsp. cumin
1 tsp. chili powder
salt and pepper – to taste
flour tortillas – as needed, about 4 - 6
shredded Colby Jack cheese OR Mexican blend cheese – as needed
-In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
-Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
-Reduce heat to low and stir in Velveeta cubes; stir until melted.
-Stir in Ro*Tel, chicken, and spices.
-Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally.
-For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks.
-Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings.
Notes: If you want to save a lot of time, use crumbled tortilla chips instead of tortilla strips. As a substitute for Ro*Tel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy Ro*Tel or salsa and/or adding cayenne pepper to the soup.
Judi's Tex-Mex Dressing
Bottled Ranch Dressing
Juice of one Lime
Williams-Sonoma Chili-Lime Rub
Mix it all together!
Chicken with Artichokes and Lemon
* 4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 inch
* 1/2 teaspoon each salt and pepper
* 2 tablespoons butter
* 1 can (14 oz.) quartered artichoke hearts, drained
* 2 tablespoons dry sherry
* 2 tablespoons grated lemon peel
* 2 teaspoons lemon juice
* 1/2 cup whipping cream
* 1/2 cup grated romano cheese
Preheat oven to 350°. Sprinkle chicken on both sides with salt and pepper. In a 10-inch frying pan over medium-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9- by 13-inch baking dish and add artichoke hearts.
Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.
Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.
Yes, there's always something that gets in the way of a good dirt digging day....
But, it's all good. The sun is shining.
Another Sunnyday in the neighborhood.