Published by mel on November 5, 2008 in entree, recipe and sides & bites.
It seems as though the Fall ingredients and soup trend continues over here. It’s not that I want to overload you with squashes and harvest fruit, it’s that I just can’t help myself. This tortilla soup has become an instant favorite at my house. It’s got sweet, roasted butternut squash and shredded chicken simmered in a chili powder-spiked broth with crumbled, salty blue corn tortilla chips. I’m such a sucker for anything sweet, spicy and salty.
The star here really is the roasted butternut squash. While I’m all for shortcuts, canned and frozen squash won’t give you the same roasted flavor as fresh. Now, I know a whole, fresh butternut squash is an intimidating thing. Unless you’ve got a hacksaw or cleaver in the house, splitting this thing open may be a bit more than you’re willing to take on. My suggestion? Ask the supermarket to halve it for you. Most markets will willing do it for no charge, then all you have to do is roast the halves on a cookie sheet with olive oil and salt. Once it’s done, simply scoop the roasted squash out with a spoon and use it anyway you’d like. (Can anyone say roasted butternut squash pizza?)
I like my butternut squash in all forms, but this tortilla soup might emerge as the favorite. Healthy, hearty and satisfying, it makes a perfect lunch or weeknight dinner. A great, seasonal twist on a classically delicious soup.
Related: Chorizo and Blue Corn Tortilla Soup
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Published by mel on October 29, 2008 in entree and recipe.
It’s finally (finally!) cooling off here, and so I can justify all of my soups, stews and casseroles. In honor of the cold weather (what? 55° is cold for Miamians!), I made a spicy Chicken Enchilada Casserole with a crumbly, cheesy tortilla crust.
This casserole reminds me of a 7-layer dip, even though you’ll find no canned chili or cream cheese in here. You start with a layer of brown rice, then follow up it with layers of beans, hominy, sauteed onions and poblano peppers, shredded chicken, Enchilada sauce, corn tortilla dough and shredded cheddar cheese. Into the oven for 35 minutes, and out comes a slightly spicy, bubbly, cheesy casserole of goodness.
This dish can be made a day or two in advance and baked just before you’re ready to eat. I suspect you could easily freeze the casserole whole for those times when you find your fridge and pantry bare (a trend in my house lately).
Tom loved this casserole, and I gotta say, it’s crazy delicious in that messy comfort food kind of way. I can’t wait to get into the leftovers, and I’m thinking about making another batch soon to stock the freezer. There’s just nothing better than a cheesy, melty casserole and a chilly beer to welcome the fall.
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Published by mel on February 20, 2008 in entree and recipe.
I didn’t make it home until late last night, but I was cold and hungry when I got there. I know I live in Miami, but my office and most indoor spaces blast the a/c all day long. Unless I wear pants and a jacket, I shiver all day. Yesterday, fashion took precedence and I wore a dress. By the time I got home, all I wanted was a big bowl of soup. Preferably, one that would be ready in 15 minutes.
I had some hot Spanish chorizo, canned fire-roasted tomatoes, stock, limes and blue corn tortilla chips. A quick sautee and a simmer and we were eating our tortilla soup 20 minutes after I walked in the door. I garnished it with some cheddar cheese, fresh cilantro, sour cream and more tortilla chips. It was spicy and hearty, but still tasted fresh and vibrant from the lime and cilantro. This may just become my go-to recipe when I’m pressed for time because frankly, I’m getting a little sick of omelettes.
Please note how pretty my fancy new lens makes everything look. Thanks to my awesome hub!
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