Easy Tortilla Soup

I have been slacking on the recipe postings. Mostly because I have been making things already on it. I guess that means it's time to find some new recipes! I have been craving squash ravioli with butter sage sauce. But don't expect that on the blog any time soon as I have yet to attempt to make my own ravioli. Plus, when you are craving something, and you make it for the first time, it's never quite as good as the restaurant version you're craving. At least for me, anyway. Because I have psycho cravings that won't go away.

I have made this soup a couple of times, and it is extremely easy. It's a modified version of an Emeril recipe, and Emeril can do no wrong in my book.

Cheesy Factor (1 no cheese, 10 all cheese): 1, unless you add shredded cheese at the end as a garnish, which I, of course, do.
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4

Tortilla Soup
3 Tbl olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1/2 cup red bell pepper, seeded and chopped
1/2 cup green bell pepper, seeded and chopped
1/2 cup yellow bell pepper, seeded and chopped
1 Poblano pepper, seeded and minced
1 Jalapeno pepper, seeded and minced
1.5 tsp salt
1.5 tsp ground cumin
1/2 tsp ground coriander
1 Tbl tomato paste
6 cups chicken stock
1 lb boneless, skinless chicken breast, cubed
1 small can whole kernel corn, drained
1/4 cup chopped fresh cilantro
2 tsp fresh lime juice
Tortilla strips, chopped avocado, shredded cheese (optional)

In dutch oven, or large pot, heat olive oil over medium heat. Add onions, bell peppers, other peppers, salt, cumin, and coriander. Cook, stirring for for 5 minutes. Add tomato paste and cook, stirring for 1 minute. Add chicken stock, bring to simmer, and simmer for 20 minutes. Add chicken and corn, then simmer for 5 more minutes. Add cilantro and lime juice, stir well, then remove from heat and cover to keep warm. Garnish with tortilla chips, avocado, and cheese if desired.

*Veggie version: use vegetable stock instead of chicken stock, and shrimp or tofu instead of cubed chicken breast.

This is really simple. And hard to screw up. Emeril, of course, wants you to make your own stock. I have never tried this, nor do I intend to, as long as the stores keep their shelves stocked with pre-made stock that I can purchase and not pull my hair out. I actually like to use those "Better Than Boullion" cubes, but you can buy any type of chicken stock and it will work. You could also add in some other veggies (zucchini, carrots, mushrooms, etc.), but I like it as is.

Salmon Packets

Unfortunately, I don't have any good stories to start out with today. Other than I was extremely disappointed in the number of Trick-or-Treaters we had come to the house last night. I guess the new thing is to take your kids to a shopping center?? So weird. Everyone keeps trying to explain it to me as "well, in this day and age"....c'mon?! I find it hard to believe that every neighborhood is so dangerous that parents can't walk around with their kids knocking on people's doors for candy. Seriously. I didn't wear a helmet for riding my bike or sledding growing up either so go figure.

On a less ridiculous note: here is a picture of Guinness in her Halloween costume. She was actually a great sport about it and only tried to eat it a couple of times.

I elected not to go out this weekend to any Halloween parties, but from what I hear, I didn't miss much. And I didn't hear of any stellar costumes either. I'm sure there were a hundred Snookie costumes though. And Tiger Woods I'm guessing. I did feel a little guilty, however, at two points: 1) my neighbor's kids were very excited to tell me about their costumes of "Spider-Man with a mask" and Buzz Lightyear, and when they asked me what I was going to be, I had no response except "Uhhhh...." and 2) my 9-month pregnant best friend, Jessica, managed to get herself showered and into a cat costume. If she could do it, I should have been able to. What can I say, I was overly lazy and unenthusiastic this year. Oops.

I thought that I had already put this recipe on here....but, like I said earlier, I didn't wear a helmet growing up and am, thus, losing my mind.

Cheesy Factor (1 no cheese, 10 all cheese): Sans Cheese :(
Dummy Factor (1 easiest, 10 hardest): This is truly "for dummies"
Time Factor (1 shortest, 10 longest): 3

Salmon Packets
4 6oz. Salmon fillets
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
1 Tbl fresh rosemary- minced (or 1 tsp dried rosemary)
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup white wine (or Marsala wine)
4 tsp capers
tinfoil

Preheat oven to 400 deg or grill to high heat. Brush both sides of salmon with olive oil and season with salt, pepper, and rosemary. Place salmon on piece of tinfoil that is large enough to cover and seal. On top of salmon, place 2 slices of lemon, 1 Tbl lemon juice, 2 Tbl white wine, and 1 tsp of capers. Wrap up salmon tightly in tinfoil, creating a "packet". Place in oven and cook for 25 minutes or until cooked through (if cooking on grill, place packet on grill over high heat for about 10 minutes, or until cooked through). 


I really like this recipe because you can serve the salmon in the packets too and it keeps all the juices and aromas trapped in there. This is a modified version of a Giada de Laurentiis recipe. She has another version where instead of lemon slices, white wine, rosemary and capers, she seasons with oregano and thyme, and tops with chopped tomatoes and shallots. Two recipes in one post, there you go! Who said you should wear a helmet anyway?!