Mexican Turkey Soup!

Oops, I mean Mexican Chicken soup. Yea, that's what I made. It's the Barefoot Blogger edition and this recipe was picked by Judy of Judy's Gross Eats. Perfect timing, now that everyone has leftover bird, don't you think? Chicken was what I made, well..., because that was the challenge. But if I had a big bird for Thanksgiving, I would turn the leftovers into a big pot of this soup. But I would cut the recipe in half for my little family. It made way to much for us. After the Hubby had it for 2 dinners and a lunch, he declared that was enough soup. I threw some away, but not because it was bad.... Oh No! It was delicious, it just made alot! So chicken or turkey, you decide, and then make this soup for your next soul warming meal. For the recipe, you can find it on the Food network website or click here!

For more reviews, head on over to the Barefoot Bloggers site.
Click on Who's Turn Is It, and you'll see all the links!
If I send the most people, I get to pick a bonus recipe.
What do you say? One more click?
Click here and thank you.







If you like this recipe, please click on the link below!

Ina's Onions

Well, ... I don't know what to tell you about these onions. This was the Barefoot Bloggers Challenge picked by Kelly of Baking With The Boys. Herb Roasted Onions was a great pick and I know a lot of the other members really liked these, but they didn't do it for me. And the comment galley in my house was pretty quite about this particular dish. That's a sure sign.

I know I liked the red onions better then the white onion.
I know it was a really easy dish to prepare.
I know I was dissapointed.

I just don't know if I would make them again. I still have some in the fridge.

If you would like to try them yourself, you can find the recipe here.

Vegetable Pot Pie

When I was first out on my own, pot pies were a staple in my little homes. They were cheap, easy, and I loved them. Then as I got older, they were dropped from the shopping list. I got a microwave and didn't have the time to bake a pot pie. I was single, stupid, and always had a place to get to. A microwaved whatever was quicker then the beloved pot pie.

I have never made a pot pie from scratch before,
so when I heard that Deb from Kahakai Kitchen picked Vegetable Pot Pie
for this weeks Barefoot Bloggers challenge,
I was thrilled. Thrilled I tell ya.
This would make a perfect Sunday supper.

I made my filling but I omitted the saffron due to the spice was nonexistent in my cupboard.
I also left out the asparagus and the pearl onions.
Oh yea, and I substituted white wine for the Pernod.
I don't even know what Pernod is,
do you?

I rolled out the dough which came together very easy.
Then I made these adorable little pies.

So proud I was!

Pot pies take about an hour to bake,
so I took the opportunity to sample the wine.

Look at that flaky dough!

Want a little closer look?

See the filling bubbling through? It's done!

And dinner is served.

Time to dig in!

This was a wonderful recipe and got cheers from everyone.
The Hubby did ask where the chicken was. I thought about adding some, but, again, none in the house.

This recipe is not for the calorie conscience!
But... we wont go there. O.K.?

Vegetable Pot Pie
by Ina Garten

Ingredients
12 tablespoons unsalted butter (1 1/2 sticks) I used one stick
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod I used white wine
Pinch saffron threads Didn't have any
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips Skipped this one too
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound) Guess what? I skipped this one too!
1/2 cup minced flat-leaf parsley
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions
Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

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Barefoot Bloggers: Butternut Risotto

The Hubby offered to take me out to dinner for my birthday, but I really wanted to stay home and. make a home cooked dinner. I was excited to try the Barefoot Blogger's challenge picked by Rachel of Rachel Likes To Cook. Butternut Squash Risotto. I was tempted to make it with pumpkin instead of the butternut squash but I knew it would be a hard sell to the little family. No one likes pumpkin in my family the way I like pumpkin. So I figured it was a safer bet to stay with the original recipe.

Although the recipe is a little time consuming, it's totally worth it.

You roast the squash and add it in at the end. I think this is my new favorite vegetable. Just roasted, with a little salt and pepper. But don't tell the Hubby that. He thought it was a little to close to the pumpkin family for comfort. I don't know what is wrong with that man.


It was creamy, dreamy, and just screamed Fall!
I really wanted to serve it with turkey legs but I couldn't find any.
I had to settle for roasted chicken.

It was a fine birthday dinner and I enjoyed every bite.

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What Are The Barefoot Bloggers?
We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be testing Ina Garten's (Barefoot Contessa) recipes as a group and blogging about them on the 2nd and 4th Thursday of every month.
ht: Tara

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I'll announce the Happy Spoon giveaway winners tonight.

Stay Tuned!

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Where Having WHAT For Dinner???

When I think of cream of mushroom soup I think of the kind that comes in the can.
I cant imagine having that as my dinner.

But this soup was rich, creamy and delicious! And it made a mighty fine dinner.
I dont think I'll be hearing the Hubby say, "Will you make that GREAT Cream of Wild Mushroom Soup for dinner?" anytime soon.

But he did like it. And so did I!

That surprised me.

It's Barefoot Blogger time and this weeks recipe was picked by
Chelle of Brown Eyed Baker.

I would of never made this recipe if it hadn't been a BB challenge. That's what is so nice about these online baking groups. It really does push you beyond your comfort point.

I mean, wild mushroom soup?

I would of never... but, I'm glad I did.

Cream of Wild Mushroom Soup
By Ina Garten

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/2 Cup(1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
salt
black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining stick of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.


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It's Not Your Mama's Mac and Cheese!

If your looking for creamy, cheesy, comforting, southern kind of mac and cheese, It's not here. In fact, the name MAC and cheese doesn't even do this little lady justice. That's because she's all grown up and sophisticated.

She's got style, she's got grace, She's a winner.
She's a Lady. Whoa whoa whoa, She's a Lady.

Remember that song? It's by Tom Jones. Remember?

I've had that song on my mind since I made Ina Gartens grown up version of macaroni and cheese. This little dish has Gruyere, sharp Cheddar and blue cheese in it.


I told you she was grown-up.

I was Leary about the blue cheese but it all comes together and it really works! The picky kid, who I thought would hate it, ate two bowls before I could even get the topping on and put it in the oven. The sure sign of a winner in my family.

Thanks to Heather from Randomosity and the girl for picking this Barefoot Bloggers recipe. If you want the recipe, you'll find it on Heathers blog here or on the food network site here.
I say give her a whirl!
But instead of Mac and cheese, let's call her *Three Cheese and Roni*

Yeah yeah yeah She's a Lady
Listen to me baby, She's a
whoa whoa, She's a Lady
And the Lady is mine!


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It's A Bosch!!!

I'm afraid I have been what some might consider a slacker.

My first slack was the Daring Bakers challenge. This is the first one I've missed since I started back in October. It was a lovely Filbert Gateau with Praline Buttercream. In layman's terms, a hazelnut cake with praline buttercream and whip cream and chocolate ganache. A true diet buster! My thighs are thanking me for missing this challenge but my heart aches. I hear it was delicious. (Sigh)

I also missed The Cookie Carnival. They were making a cookie I was really looking forward too. The Blackberry Almond Shortbread from Martha Stewart. Now, that cookie has been put on the growing list of "must bakes".

And Last, I missed not one but two recipes from the Barefoot Bloggers. One was a jalapeno cornbread and the other was a smoked salmon dip. I will be making that dip to take camping at the beach next week for sure. I'm looking forward to making that, but... I'm afraid I might just get kicked out of the BB group if I don't watch my P's and Q's. You cant miss many of these challenges and now I've gone and missed two in a row. (Rutroe)

Why was I such a slacker, you ask?

I was on a two week vacation and when I came home, my dishwasher was on it's last leg. Now it's dead.

R.I.P. Kenmore.

So I've been under a pile of laundry and a pile of dishes that never seem to disappear. But the good news?...



It's a Bosch!!!

The hubby brought home my new dishwasher this afternoon. It's a Bosch!!! I'm so excited for this new addition to the family. He's (the hubby) going to install it this evening and I'll be back in business! dishes to wash and cookies to make and the unveiling of the new Daring Baker challenge. I can tell you, I wont be procrastinating on this challenge. Bring it on! I'm ready.

That's my excuse for being a slacker and I'm sticking to it!

Parmesan Chicken

It's time for the Barefoot Bloggers and this weeks recipe was chose by Megan of My Baking Adventure.
This is a great recipe using ingredients I know I always have on hand. In fact it's so easy, I only had to read the recipe once. The only changes I made were using egg substitute instead of whole eggs. I didn't serve it with the salad so I didn't make the vinaigrette. I served mine with fresh roasted potatoes from the farmers market.

I recommend you check out the other Barefoot Bloggers and their website. Maybe it will encourage you to become a Barefoot Blogger!!!

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REMINDER

Tomorrow is the last day to sign-up for the *Taste Like Home* local goodie swap. If your interested, e-mail April or myself and let's get you signed up!

Want to know who else is participating?
Check it out here!

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Parmesan Chicken
By Ina Garten

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. .
Combine the flour, salt, and pepper on a dinner plate.

On a second plate, beat the eggs with 1 tablespoon of water.

On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken on both sides with the flour mixture, then dip into the egg mixture and dredge in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:


1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings

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Pasta, Pesto, and Peas

Day late and a pasta short. I signed up to be a Barefoot Blogger! We're a group of bloggers cooking our way through Ina Garten's cookbook Barefoot contessa. This recipe was chosen by Elizabeth from Ugg smell food. I was suppose to post this on the 2nd Thursday of the month. Oops! Day late.

This is the second recipe the group has done so I'm in from almost the beginning. I missed Baked eggs. I'll have to make up for that, maybe for fathers day breakfast. They looked fabulous.

Anyway, back to the pasta. It called for bow tie pasta and fusilli pasta. I didn't have any bow tie so I skipped it. A pasta short!

I also couldn't justify buying the basil (it was more expensive then the the pesto) so I bought pesto. I used half the pesto and half the mayo that the recipe called for. You would of never missed it, if I didn't tell you. That made this a quick and easy side dish.

Perfect with grilled chicken or a burger, this was a refreshing summer pasta salad. Give it a try, you'll be glad you did. Trust me!

PASTA, PESTO & PEAS

INGREDIENTS:

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil (I omitted)
1 1/2 cups pesto, packaged or see recipe below(I used 3/4 cup)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise (I used 3/4 cup)
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

DIRECTIONS:
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

PESTO:
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes:
Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups

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