Monday, October 29, 2012

Yum wow yum!

I had Jason pick up a rotisserie chicken from Costco the other day not really sure what I was going to do with it. Well, I found the most amazing thing to do with it and now it has been fully consumed. That's right. I did share a little.
I made the most killer delicious chicken salad ever. I mean, I made it this morning while my oatmeal was cooling and I will tell you this. My oatmeal was dumped down the drain after taste testing this salad. turning into my breakfast. This was so freaky deaky good. So here goes.

1 rotisserie chicken
1 avocado
1 container plain yogurt
1-2 T mayo (to tone the heat down to a level you are comfortable with)
1 chipotle from a can of chipotle in adobo (remove seed to reduce heat)
juice of 1 lime
pepitas (green pumpkin seeds)
green onions

Puree the avocado, yogurt, 1 T of mayo, juice of 1 lime, a pinch of salt and chipotle. Holy cow this is some good stuff. I added my mayo after the fact because I realized how hot it was without. This puree without the mayo makes a killer killer dip. I was dipping my chips like crazy because you really only want to dump half of this mix into the chicken or it will be way too creamy.

Add your chopped green onion, cilantro, and pepitas to the creamy chicken and enjoy. I am telling you. WOW! I just filled those tostidos baked scoops with this and dined. Wow.

Wednesday, October 17, 2012

Too long but still cookin

I would love to do a better job of posting to my food blog. It saddens me that it can't be easier to load pictures. I dreamed of a food blog with lots of pictures but it takes so much time to upload pictures and then post them. If only I could do it from my phone. Alas.
I just made some delicious soup the other night. This was the first pureed soup I have ever tried to make and it turned out quite lovely. I have been eating it for a couple days now and even had it for breakfast the other day. Yum.
It comes from an amazing cookbook called Isabel's Cantina. I bought this book probably four year ago and have made many things from it and they have all been delicious. Please try this one and maybe your library has a copy you can check out and make more meals from it. There is also a pumpkin soup I plan on trying. The pumpkin has been sitting on my counter for two weeks now calling to me. It requires me to roast a pumpkin which I have never done before. Seems like a lot of work but I will do it. So...her it is.

Minto Mojo
1/2 c mint leaves
1/2 c cilantro
2 cloves garlic minced
3 T olive oil
1 1/2 T lemon juice
1 1/2 t sugar

Puree this in a food processor or bullet. Drizzle on top of your soup to serve.

Tomato Ginger Soup with mint mojo

3 T olive oil
1 medium yellow onion diced
4 cloves of garlic
3 carrots diced
2 stalks celery diced
3/4 c ginger minced
28 oz can diced tomatoes
1 c dry white wine
6 cups chicken broth

Sautee the onions and garlic in oil until softened. Add the carrots, celery, ginger and white wine. Cook 10 minutes or so until wine is reduced greatly. Add the chicken stock and tomatoes and cook 45 minutes or until the vegetables are softened and ginger has mellowed. Season with salt and pepper. Transfer to a food processor or blender and puree until smooth. I did mine in the blender in about 5 trips. Remember not to cover your blender tightly and don't get it too full. I take the middle out of the lid of my blender and cover it with a towel to prevent and explosions. Same goes for processor. I'd leave the little top out and cover loosely with a towel. When ready to serve drizzle with the mint mojo and enjoy pure bliss.

As a serving idea. I put a big scoop of rice in the middle of mine and some arugula greens. Once I even sprinkled on some pepitas (pumpkin seeds). Experiment with your own yummy ideas.

I apologize for the lack of picture. If you are on facebook you can see it there. Thanks for reading.