Chicken Tortilla Soup

This one is super easy, delisous, different and kinda fun for dinner....Yes, fun. The variety of toppings allows people to control the heat and amount of cheese per serving. A kid friendly recipe if they dont like the spice, likely the lucky 11 year old I often cook for likes it hot.

The toppings work very well together to cool and freshen up the soup. The avocado seems odd but works it compliments the crunchy chips and onions.

There is a complex option and a simple option, both yummy but one can be done in 30 mins and one takes a little longer with more ingredients.
Option 1: Easy and Quick

• 1 can Mild or Medium Enchelada Sauce
• 2 quarts Low sodium chicken stock
• 1 1/2 cups shredded cooked chicken

Option 2: A few extra mins and things

• 2 tablespoons extra-virgin olive oil
• 2 medium white onions, diced
• 2 garlic cloves, minced
• 2 jalapenos, seeded and minced
• 4 ripe medium tomatoes, seeds removed, chopped small (canned works here)
• 2 quart chicken stock
• 2 cups shredded cooked chicken
• Salt and freshly ground black pepper

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; 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.

Ladle the hot soup into soup bowls and put a pile of shredded chicken on top of each. Let people add their own toppings in each bowl, thats the fun part.

Toppings:

• 8 corn tortillas, cut into 1/8-inch-thick strips, fried or baked till crisp
• 2 avocados, halved, pitted, peeled, and diced
• 1 cup shredded Jack cheese or queso fresco
• 2 Diced jalapenos, seads removed unless you like extra spice
• 1 lime cut into wedges
• Green onion, diced green section
• 1/2 cup coarsely chopped fresh cilantro leaves, this can but half parsley/half cilantro for the cilantro haters like me

Raw Zucchini Ribbon Salad

Is it cooking if you don't actually cook?

Either way this one is delish and so perfect for using the abundance of zucchini during the summer. Fresh from your garden or local farm market. This goes really well with grilled fish, chicken or pasta. You can skip the yellow squash and use all green if needed. Works great cold or room temp. Serves 4

• 2 zucchini
• 2 yellow summer squash
• 1 tsp. chopped fresh oregano
• 3 Tbs. extra-virgin olive oil
• 2 Tbs. fresh lemon juice
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black
• Parmesan cheese curls...optional

Trim the ends of the zucchini and squash, cut in half lengthwise. Using a vegetable peeler, shave the zucchini/squash lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again.

Put the ribbons in a large bowl. Drizzle with oil, lemon juice, season to taste with salt, pepper, zest and oregano. Toss and coat all veggies with vinaigrette. Let soak for about 10 mins and serve.

Add parm curls at plating, use the same vegetable peeler technique

Other variations, toasted pine nuts, thinly sliced dicon or radish, fresh parsley instead of the oregano

My Fat Camp Essay

A big part of my fight against the fat was a fitness program at the gym, I call it fat camp but they called it The Revolution, a bit corny but its not my title. Its a biggest looser kind of thing that measures body fat, inches lost, weight lost, complete with before and after pictures to really humilate the contestents.
The essay of your "journey" was also part of the decision process, here's mine:

Apparently I’m fat, while this isn’t a surprise to me or anyone that has to look at me every day, typing it makes it official. The other official recognition of my need to drop a few pounds is my participation in this program. Thanks to my sister, I joined the Edge Revolution, met a few goals, changed a few things and am well on my way to dropping those extra pounds.

Somehow, it’s taken me a while to notice my growing behind and increasing width. I assumed I’d be petite forever and considered “small” as I’m a bit horizontally challenged. Unfortunately, at four feet and eleven inches there are few places for the fat to go. In my case, it tends to land on my belly and my-too-big-for-comfort chest. My daily movement has been limited to walking from my desk to the ladies room, a contributing factor to my current state and size. A workout here and there before work in the past few months helped with a serious change in my stress and energy level. However, it wasn’t enough to reset the years of laziness and bad habits I’ve created. In the past eight weeks I’ve stopped making excuses and now plan my life around my work out schedule. No more letting happy hours, shopping or working late deter me from the treadmill. The exercise hurdle I’m most proud of is my recent love and possible obsession with Spinning. Contrary to my original opinion, it was not created by the devil but rather a great way to sweat buckets without having to really think about what you’re doing next.

Food was definitely my other issue, as a self proclaimed foodie I tend to over eat and enjoy every minute of it. I’ve never been into fast food or junk food but I definitely over indulged in some sweets, carbs and good food. After the nutrition seminar and a few articles about food I put down the bread, pasta, cheese (oh how I miss the cheese) and fake food. Instead, I’ve been enjoying fresh produce, grilled veggies and lots of chicken breast. My dinner menus were once filled with mac and cheese on a lazy Sunday and now I’m using chicken broth instead of oil. While I’m sure I’ll return to a balanced diet one day, my recent focus on healthier eating has changed my perception of what is good vs. what I just don’t need.

At the end of the eight weeks I lost a few pounds (17 to be exact) and several inches. I feel amazing every day, with more energy than a pot of coffee. The gym is no longer a hell on earth that gives me workout anxiety but now I actually look forward to trying a new crazy class and pushing myself a bit more than yesterday. I have some more work to do in order to get into my goal jeans but now I know ill actually get in them and stay in them this time.

I didnt win the "competition" but I beat my goal, I won

I'm Back

I've turned into the worlds worst blogger simply by not blogging. Many months ago I decided to put my food talk out there for the world (my small world) to see. I torture people with food and recipe talk all day so I thought it was time to add another outlet for ways to bore them with adventures in my kitchen. There were a few posts, a few pics and even fewer comments but it was going well.

Then a few months ago I changed a few things. My ever growing behind was brought to my attention and I decided to diet and drop a few extra pounds. Dieting is tough for anyone, but just hell for a cheese loving foodie such as myself. I started working out like a nut, eating super healthy and dropped a few pounds, 25 so far.

I still love to cook but I've removed sugar, carbs, processed foods, dairy and pretty much all the fun stuff. Even harder to believe, I'm enjoying it! Fresh veggies, grilled fish, lots of fruit and gallons of water.

Now I'm back and Ill be boring people with my healthy ideas, calorie cutting techniques and cheese free foods.

Enjoy!

Light and Easy!

I've been talking about making this dish for a few too many weeks. Its not special, its just yummy and easy. I also needed to make something light and low fat to balance out my heavy Mac and Cheese from last sunday.

Quinoa Salad:

• 1 cup Quinoa
• 2 cups chicken stock
• 1 diced small/medium zucchini
• 1 diced yellow squash
• 2 or 3 diced shallots, depending on the size
• 1 large tomato, diced seeds removed
• 3 tablespoons minced fresh parsley
• Juice of 1/2 lemon
• 2 tablespoons Olive Oil
• S&P

Bring stock and quinoa to a boil, reduce to low simmer for 15 mins.
Sauté shallots in olive oil over medium heat, till browned...you want nice caramelized flavor.
Add squash and zucchini, season with S&P, cook till tender
Fold cooked veggies, parsley, lemon juice and a little more S&PServe, hot, cold or warm temp...either way its a perfect light side dish that can check of your grain and veg at the same time

I cheated and served with a grocery store rotisserie chicken but its also great with grilled fish

Laaaazy Sunday

Its been a while since I posted a recipe...Sorry Melissa!

On this rainy sunday I needed to make something fattening, easy, warm and cozy...Mac and Cheese was the perfect fit

I completely borrowed the base of this from Sara Molton but then modified it a lil based on my cabinet inventory. Also, the baked top is key for me when it comes to home made mac and cheese.

Ingredients:

• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 quart heated Whole milk...I used skim and it worked fine
• 1 teaspoon dry mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 pound elbow macaroni (Penne works too)
• 1 teaspoon salt 8 ounces assorted cheeses (cheddar, Monterey Jack and Swiss)

Topping:

• 1/4 cup breadcrumbs
• 2 Tbs cheese (Same as above)
• 1 Tsp parmesan
• 1 Tbs Chopped Parsley
• 1/4 Tsp black pepper

Preheat oven to 350, grease caserole dish with cooking spray

Boil Salted water for Pasta

Melt the butter over moderate heat in a medium saucepan. Add the flour and cook, whisking, for 5 minutes. Add the milk, whisking, bring to a boil and simmer 5 minutes. Whisk in the mustard, Worcestershire, Tabasco and salt. Add the cheese and heat over low heat, stirring, until the cheese is melted. Keep warm at a slow simmer.

Add the macaroni to the boiling water and cook till al dente. Drain, return to the pot and add the cheese sauce. Stir well, and pour into caserole dish.

Mix topping ingredients and sprinkle on top of Mac&Cheese.
Bake till golden brown and bubbling...about 20 mins.

You can broil for a few mins if you prefere a crispy top, keep an eye on it

Egg Rolls

I love all things in asian cuisine especially shumai, dumplings and any reason to use wonton wrappers. This is a lot easier than most people think and makes a great theme night dinner...my favorite!

Egg Rolls:

• Thinly Sliced: Tofu, shreaded cooked pork, or shreaded cooked chicken
• Egg Roll Wraps: http://www.nasoya.com/nasoya/pasta_eggroll.html
• Garlic, minced
• Ginger, Minced
• 2 cups shredded cabbage (cole slaw mix in the bagged lettuce section)
• 1/2 cup Fresh Bean sprouts - NEVER CANNED
• 1/2 cup shredded carrot, shredded
• 3 Green onions (or leaks) finely chopped
• 2 tsp Oyster sauce/soy/housin sauce...your choice
• Vegetable Oil
• Seasame Oil
• (Dipping Sauch recipe below)

Stir fry meat (or Tofu) garlic and ginger over high heat until lightly browned, 2 to 3 minutes. Add cabbage, bean sprouts, carrot and green onions: cook 2 minutes. Stir in sauce. Let mixture cool. Use 2 tablespoons filling for each egg roll. Follow folding directions on package.

To deep-fry: heat oil to 350 degrees, and deep-fry a few at a time, turning occasionally, until golden, 2 to 3 minutes. Drain on paper towels.

To oven-bake: brush each egg roll with 1 teaspoon of the sesame oil and place on the prepared baking sheet. Bake until the egg rolls are crisp on the bottoms; about 7 minutes; turn and bake until crisp all over, about 5 minutes.

Dipping Options:

Hot Mustard/Duck Sauce/Hoisin Sauce

Or, Make your own:

• 1/4 cup low sodium soy
• 4 Tbs Water
• 1 Tsp Seasame Oil
• 1 Tsp Cider Vineger
• Juice of 1/2 lime
• Red Pepper Flakes
• Sprinkle of Garlic Powder
• Ground ginger