my favorite soup ever

If I could only have one soup for the rest of my life, this would be it. I would be doomed to permanently runny eyes and nose, though, because this baby has a heat factor, but it would be oh so worth it.

I saw Rachael Ray make this a couple years ago, tried it and was hooked.

Here's her original recipe. I made a few changes. Here's my version below.

1 rotisserie chicken, shredded

3 tablespoons EVOO
1 large onion, chopped
3 garlic cloves, chopped
handful jarred jalapeños, chopped (I like the ones from the jar because they are less spicy, so you can get more flavor with less heat)
palm full of chili powder
a few shakes of ground cumin
a few shakes of paprika
1 16-ounce jar tomatillo salsa (salsa verde)
1 quart chicken stock (more or less, depending on how much you need to make and how chunky you like it)
1 handful cilantro leaves
Juice of 2 limes

Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions and garlic until soft, about 4 minutes. Add the spices and jalapeño and cook for another minute. Add the salsa, stock and lime juice. Bring up to a bubble and add in the shredded chicken. Simmer for 25 minutes. Add cilantro just before serving. Serve with tortilla chips.

By the way, this pot is part of Rach's collection I got last year when I moved into my casa. And I love them!

extra creamy ice cream

When I saw Darby's post on "magic" homemade ice cream, sans machine, I couldn't try it out fast enough. All you do is mix up some whipped cream, sour cream, vanilla, white chocolate chips, sweetened condensed milk and salt. Then freeze and voila. Ice cream!

I doubled the recipe, then divided the mixture at the end to make all three varieties (vanilla, chocolate and mocha) by adding chocolate syrup and coffee powder.

Verdict? Success! This is different from normal ice cream, as to be expected. It's very rich, almost more like a mousse than ice cream. The recipe says to freeze six hours, but I snuck a spoonful and thought it was best after about four hours, when it was more of a frozen yogurt consistensy. But I will definitely make it again!

Maddi gave it a paws-up too.


Here's the recipe. It comes from Cook's Country Magazine, which sounds wonderful if it has more recipes like this.

1/2 c sweetened condensed milk
1 oz Gihardelli white chocoate chips (will seem like not enough, but that's right)
1 Tbs vanilla
Pinch salt
1/4 c sour cream
1+1/4 c heavy cream

Microwave condensed milk and white chocolate in large bowl until melted, about 30 seconds, stirring halfway. Let cool. Stir in vanilla, salt and sour cream. Whip cream to soft peaks. Whisk 1/3 cream into milk mixture. Fold in the rest. If desired, gently stir in chocolate syrup or coffee powder. Freeze six hours. Keeps two weeks.

a reason to live

Ok. Maybe a little dramatic, but this toast does make me want to get out of bed in the morning. A little bit.

Pioneer Woman posted a study in cinnamon toast making methods earlier this week, and she had me drooling.

Her "right way" is to mash up softened butter, sugar and cinnamon with a fork, spread liberally on the bread and bake (not broil) for 10 minutes or so. And let me tell you, it's heaven. And so easy. Dangerously so.

you need to make this

Sometimes you just want a burger. A burger covered in good ole processed American cheese and caramelized onions.

Where the meat is seasoned just right with S & P, garlic and worcestershire. Seasoned so well you don't want to put any condiments on the bun to get in the way of those flavors.

Just let the onions go with some butter and evoo in a skillet while you cook the burger in a grill pan. This is mine, and I love it.

Flip, add cheese and onions, and you have a winner.

It's even better with some homemade fries. Just divide into even, thin slices, coat in S&P and whatever else you feel like (I used paprika and a little chicken seasoning I think) and bake 30-45 mins, or until crispy.

Quit begging, Maddi. Not attractive. You know you're going to get a bite eventually, so there's no need for all that.

who knew?

(Linking up with You Capture. The theme is fresh!)

Who knew that green onions would do this...

...for weeks and weeks on my counter. They just keep growing and growing.

I first saw this trick here and was doubtful. I have a black thumb, you see.

But it's so easy even Maddi could do it.

All I do is trim the tips and the roots every few days.

How great to always have fresh green onions?

banana bread

Last week I found myself with two very ripe bananas. I thought, "Banana bread. Perfect."

Not so fast. I was out of eggs. So I googled "banana bread no eggs" and found a recipe. I had no clue how it would turn out, but I tried it. And it worked!

If I made it again, I would do without the chocolate chips. I love the banana/chocolate flavor combo, but it makes them just a little too rich.

Here's the recipe (halved)

1/3 c butter

2/3c sugar

1c flour

2/3 tsp baking soda

2/3 tsp salt

1 1/2 ripe bananas

1 tsp vanilla

1/3 c choc chips

Preheat to 325.

Beat butter, sugar and vanilla. Add other dry ingredients. Stir in bananas and choc chips.

Bake about 25 mins.

I also added some chopped walnuts, and they were great.

I had half a banana left, so I whipped up a banana frosting. 

I just added the banana, powdered sugar and butter until the consistency was right. It tastes much better than it looks so I'll spare you that picture.

I saved a few without icing to eat for breakfast, and the rest for dessert. These were a little different than a traditional banana bread, and really crumbly, but very delish. I was happy.

Don't you love the mini heart pan? Target a few years back.

Linking up with I Heart Faces' desserts challenge.

Second chance soup

source

I've always thought French Onion Soup sounded great. I love the French. I love carmelized onions. And I love soup. Perfect.

But the first time I tried it a few years ago at a deli, it was not what I was expecting. Don't know what I was expecting, but the strong flavor bowled me over. Ever since then, I've been cautious of the myserious brown soup.

Then I saw pioneer woman's step by step recipe, and it looked so good. But everything does when Ree makes it. I wouldn't have thought the ingredients would be so few and so familiar. In fact, all things I already had: onions, stock, butter, garlic, worcestershire, bread, cheese (I left out the wine becuase I didn't have any).

So I tried it last night, and it was a success! I guess my taste buds have changed, because I thought it was delish. Strong for sure, but very flavorful. I ate the bread on the side instead of its traditional place atop the soup, but I'm weird about soggy bread.

You should make this! Easy, affordable, and great for the last few cold nights ahead.

Sorry no photos of my own version. I love to cook, and I love to take pictures, but I just don't love doing them at the same time. It's very stressful. I meant to get a shot of the finished product, but I was so hungry I forgot. I'll do better next time!

Update:
This was even better for lunch the day after! Flavor developed and all that good stuff.