PQ: Tortilla Soup

After records highs, it is cold again. I know Spring isn't officially here since I haven't heard the peepers yet. To warm us up, I like to make soup. Also, the other great thing I noticed about soups are they normally taste great the next day. Guess what is for lunch tomorrow?

I had to adapt a few things since I could not find a dried ancho chile pepper. I asked several people at the store and there were none to be found. I just roasted a poblano chili in the oven. I looked in two different stores but there were none in stock. Maybe it isn't a popular item in Maine? Maybe it is a seasonal item here and I'll find it around Cinco de Maya? I still think the soup was awesome. (Awesome is a popular word in my house. It seems to be pronounced as ahhh some!. )

Texas Tortilla Soup
8 plum tomatoes
4 Tbsp olive oil
1 medium yellow onion, diced
6 cloves of garlic, minced
1 red bell pepper, diced
2 tsp chili powder
2 tsp ground cumin
4 cups chicken stock
 1 poblano chili, roasted and chopped.
1 (15 oz) can peeled tomatoes
2 chicken breast
1 (8oz) package frozen corn
Optional garnishes: avocados, tortilla chips, plum tomatoes, Monterey Jack cheese etc. 

Directions:

1. Preheat oven to 350 degrees F. 
2. Slice the tomatoes in half. 
3. Coat a baking sheet with 1 Tbsp olive oil. 
4. Arrange the tomatoes on top, skin side up. 
5. Drizzle the tomatoes with another 1 Tbsp of olive oil. 
6. Roast the tomatoes for 25 to 35 minutes. The tomatoes should have wrinkled skin and slightly brown around the edges. Set aside.
7. In a large pot, heat 2 Tbsp olive oil over medium heat. 
8. Add the onion, garlic, and bell pepper. Saute for about 5 minutes.
9. Stir in the chili powder and cumin. Cook for 1 minute.
10. Add the chicken stock and the roasted poblano chili.
11. Bring the soup to a boil over medium high heat. 
12. Cover and simmer for about 15 minutes.
13. In a food processor, add the tomatoes and puree for about 1 minute.
14. Transferred the pureed tomatoes to the soup and stir.
15. Cover and allow to simmer for 30 minutes.
16. Add the chicken breast to the soup. Cover and allow to simmer for another 30 minutes. 
17. Remove the chicken and shred the meat or cut into small pieces. 
18. Return the chicken to the pot. 
19. Add the frozen corn and stir. Allow the soup to cook for an additional 5 minutes or until the chicken is cooked thoroughly.
20. Ladle the soup into serving bowls and garnish with desired toppings. 
21. Serve immediately. 

Recipe adapted from The Pastry Queen Cookbook. Check out the Project Pastry Queen for other members soup postings.This was Amanda's pick back in January.

Did you already know...........
-Ancho chili is a dried poblano chili.
-In Spanish, ancho means width.
-Some substitutes for the ancho chili are: mulato, pasillo, or ground ancho chili powder

Mango Strawberry Muffins

My son's latest amusement is to try to have both of his eyebrows touch. He hasn't succeed yet. I don't know where he got this idea from but it is funny to watch. I don't know if someone dared him to do it but it has kept him occupied for awhile now. After you try, let me know if you can do it. Unibrows do not count.

I decided to put mango and strawberries together in a muffin. I wasn't sure how it would come out but the kids liked it. These muffins are dense but moist. I liked the combination. I probably will not top the muffins with a slice of strawberry next time since it did make the top sink a little.

Mango Strawberry Muffins
1 ripe mango, cup up
1 Tbsp lemon zest
3 Tbsp lemon juice
1/2 cup milk
1/4 cup strawberry yogurt
6 Tbsp unsalted butter, melted and slightly cooled
1 egg
2 1/2 cups all purpose flour
1/2 cup sugar
3/4 Tbsp balking powder
1/4 tsp salt
1 cup strawberries, chopped

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a 12 cup muffin tin with cupcake liners.
3. Add the mango, lemon zest, and lemon juice to a food processor.
4. Pulse for about 30 seconds.
5. In a medium bowl, combine the mango mixture with milk, yogurt, butter, and egg.
6. In a larger bowl, combine the flour, sugar, baking powder, and salt.
7. Add the mango mixture to the flour combination. Stir until incorporated.
8. Fold in the chopped strawberries.
9. Fill the lined muffin tins with 3/4 of the batter.
10. Bake the muffins for 35 minutes or until a toothpick inserted in the middle comes out clean.
11. Allow the muffins to cool for about 5 minutes.

Recipe really adapted from The Pastry Queen cookbook.

Did you already know....
-Mango is the national fruit of India.
-A mango is rich in Vitamins A, C, and D.
-The skin of the mango is not edible. 
-The mango is part of the cashew family.

Chocolate and Peanut Butter Ribbon Dessert

My husband loves peanut butter. He also loves watching this show in which storage units are auctioned off. My oldest daughter loves the show too. As for me, I would rather blog. My son does not mind watching the show but he really hates the sound of the auctioneer's voice. He has to leave the room. I guess my son will not be pursuing the dream of being an auctioneer one day. 

 Since my husband loves peanut butter, I knew this dessert would be ideal for him. I guessed right. When my oldest daughter tried it, she said, "Whoa! This is great!" I would recommend this easy dessert.

Chocolate & Peanut Butter Ribbon Dessert
12 Nutter Butter cookies, crushed finely
2 Tbsp butter, melted
1 (8 oz.) package of reduced fat cream cheese, softened
3/4 cup creamy peanut butter
1/2 cup sugar
2 tsp vanilla
1 (12 oz.) container Cool Whip whipped topping, thawed
2 oz. semi sweet chocolate, melted

Directions:

1. Mix the crushed Nutter Butter cookies with the melted butter.
2. Press the mixture into the bottom of a parchment lined 9x5 loaf pan.
3. In a bowl, mix the cream cheese, peanut butter, sugar, and vanilla until well incorporated.
4. Whisk in 3 cups of the Cool Whip into the cream cheese mixture. 
5. Remove 1/2 cup of the cream cheese mixture and place in a small bowl.
6. Add the melted chocolate in the small bowl and mix well. Set aside.
7. Spoon half of the cream cheese mixture over the pressed Nutter Butter cookies in the loaf pan. Spread evenly.
8. Add the chocolate cream cheese mixture into the loaf pan. Spread evenly over the cream cheese mixture.
9. Add the remaining cream cheese mixture on top of the chocolate cream cheese mixture.
10. Place the loaf pan in the freezer for at least 4 hours or overnight.
11. When ready to serve, invert the dessert onto a plate. Remove the parchment paper and reinvert the dessert onto a serving platter. 
12. Add the remaining Cool Whip on top of the dessert with additional crushed cookies, if desired.

Recipe adapted from Kraft Foods Food and Family Cookbook.

Did you already know....
-In the State of Maine, an auctioneer must pass an examine to receive an auctioneer license.
-The auctioneer license must be renewed yearly.
-The auctioneer must have a surety bond for $10,000.

Jubilation Granola Chews

Have you ever purchased a box of those chewy granola bars? These Jubilation Granola Chews are soft and chewy like those bars but much better. We really loved this recipe.  I think I will be making this recipe before any trip.

This weeks Project Pastry Queen was picked by Amanda of Homekeeping Adventures. The other great thing about this recipe is if you don't have almonds use walnuts. You can vary the ingredients with whatever you have on hand. Please make sure to check out the other members variations of this recipe. After I made the recipe, I individually wrapped each one for a quick snack to go.

Jubilation Granola Chews
3/4 cup brown sugar, firmly packed
1/2 cup honey
1/4 cup agave syrup
1/3 cup maple syrup
1/4 cup water
1/4 cup unsalted butter
1/2 cup peanut butter
1/2 tsp salt
2 tsp vanilla extract
4 cups old fashioned rolled oats
1 cup walnuts, chopped
1 cup sweetened shredded coconut
1/2 cup craisins
1/2 cup currants
1/2 cup sunflower seeds
1/2 cup golden flax seeds

Directions:

1. Preheat oven to 350 degrees F.
2. On a baking sheet, toast the oatmeal for about 8 to 10 minutes.
3. In a large bowl, add the toasted oatmeal and set aside.
4. On the same baking sheet previously used, add the nuts, coconut, sunflower, and flax seeds.
5. Toast the nut mixture in the oven for about 7 to 8 minutes or until lightly browned.
6. Add the mixture to the oatmeal bowl. Set aside.
7. Spray a 9x13 baking pan with cooking spray.
8. In a medium saucepan, combine the brown sugar, honey, agave syrup, maple syrup, and water.
9. Heat the mixture over medium-high heat until the mixture comes to a bowl.
10. Reduce the heat to medium heat and simmer for about 8 to 10 minutes until the mixture reaches around 234 to 240 degrees F on a candy thermometer.
11. Stir in the butter, peanut butter, salt, and vanilla.
12. After combining, add the honey mixture to the oatmeal bowl and stir to combine.
13. Pour the mixture into the greased 9x13 baking pan.
14. Evenly press the mixture into the pan using a sheet of wax paper.
15. Allow the mixture to cool for about 1 hour.
16. Cut the bars in about 4 1/2 x 1 1/2 inch bars.

Recipe adapted from Pastry Queen cookbook. 

Did you already know...
-In 1930, three cranberry growers formed Ocean Spray.
-The companies first product sold was jellied cranberry sauce.
-Cranisins were first introduced in 1993.

April Fools Day

Do you play practical jokes on each other? My husband has been fooled several times by his siblings. One time he was given a fake lottery ticket and thought he won big. I'm a good wife and I don't play pranks on him. I have scared him a couple of times especially when he is watching scary movies but that is different. I have not played any practical jokes on the kids. They have tried to fool me but they will need to work harder. My son thinks April Fools Day is the day you should tell jokes. I prefer the jokes over pranks any day.

For this April Fools, I wanted to make something fun. My children picked this recipe. My sister has made these cupcakes many times and said they were easy. I thought they were a lot of fun to make. Our oldest son asked if I had made my meatballs and stuck them on top of the cupcakes. The meatballs are very convincing.

Spaghetti and Meatball Cupcakes
12 cupcakes
1 (16 oz) container of vanilla frosting
1/2 tsp vanilla extract
yellow food dye (optional)
1 cup strawberry jam
12 Ferrero Rocher Hazelnut chocolates

Directions:

1. Cook your cupcakes according to desired recipe. Allow to cool.
2. Place all of the cupcakes close together and touching each other. 
3. In a small bowl, combine the frosting with the vanilla extract and a couple drops of the yellow food dye. 
4. Spoon the frosting into a large plastic freezer bag. 
5. Seal the bag and cut off a small corner of the bag.
6. Pipe the frosting all over the cupcakes making it look like spaghetti. Have some of the frosting hang over the sides of the cupcakes.
7. In a small bowl,  add the strawberry jam and stir.
8. Add the chocolates and cover well.
9. Spoon a little of the jam onto the cupcakes.
10. Place one of the jam covered chocolates on top of each cupcake. 

Recipe adapted from Hello Cupcake cookbook by Karen Tack and Alan Richardson.

Did you already know......
-New Years Day once was celebrated on April 1st but with the Gregorian calendar the New Years Day was moved to January 1st.
 -Check out this site for some April Fool's Ideas. 

Are you done yet?

Have a fun and safe April Fool's Day.