Chicken Tortilla Soup without the tortillas

It is another cold day here in upper Texas.  Another perfect day for a warm comfort food like soup except I don’t want to go grocery shopping which means pantry ingredients must do.  Fortunately for me I have about half a deli roasted chicken left and tortilla soup is my favorite so that identifies the direction this soup is headed.

Soup, Salad and Sandwich luncheon with Hummingbird Cupcakes

I took an opportunity to rekindle some old friendships since I moved to the country and invited several friends from my younger days to have lunch in our renovation project home.  I settled on a menu that included a Creamy Broccoli Soup, Croissant Sandwiches, a fruity  Romaine Salad and decadent Hummingbird Cupcakes topped with PinWin pineapple flowers.  All of the recipes are easy to prepare for an informal luncheon with old friends that left me stress free so I could enjoy the visit with them.

Deli Roasted Rotisserie Chicken Tortilla Soup

Why did the chicken cross the road?

To become a legendary chicken joke.

Now, what to do with a cooked chicken? Start with a rotisserie grilled chicken (or 2 or 3 if you are ambitiously planning ahead) I don't even cook them myself, I pick one up from the deli.  Usually I buy one labeled lemon pepper basted, but I will use the traditional and even BBQ flavored.

Hearty Beef Stew

One of our favorite fall and winter meals on a windy cold day is soup.  There is something very comforting about a house with smells of a hearty beef stew cooking in the kitchen.  I am expecting the man grand and great grand to be here for supper tonight and because I know how much man grand loves soup, I’m making the heartiest of stews I know how to make.  My dad made it a lot and I get a little nostalgic making it.  In a good way.  We’ll start with the beef…

Falling in love with fall

Today I'm guest posting at Hi! It's Jilly.  It is exciting to me as she is one of the first blogs I started following on a regular basis.   I'm sharing a fall framing redo that you may be interested in.  I hope you pop over and give us some moments of your time.

Since Jilly's invitation sparks the beginning of FALL for me, I'd like to share a few projects and recipes from my files.  Pull out a warm blankie, you may feel the cool season moving in on you!

First, a little Blueberry Coffee Cake with my morning coffee.

I think I'll clean out the laundry closet this morning and empty the orphan sock basket.  I might add some sock rosettes to my fall frames.  What do you think?

How about an appetizer while the soup cooks?  

Baked Fried Pickles with homemade Ranch Dip

Nothing gets me in the fall spirit like the smell of soup cooking.  One of my favorite memories is my dad in the kitchen making "bare soup".  For years I thought it had bear meat in it only to find out the real recipe was based on the pantry being bare...and putting everything that was left in a soup! One of my favorite soups is Tortilla Soup, but I also love Clam Chowder or Broccoli Cheese Soup.  

Clam Chowder

Broccoli Cheese Soup

If you're more of a casserole person, try my son's favorite "Tater Dish".

or this Rosemary Chicken Pot Pie.

Next week, we'll talk dessert.  Right now I'm stuffed!

Clam chowder for two

I've spent the last 3 weeks with my mother helping her prepare for surgery.  We've had some wonderful quality time together.  With slightly cooler weather and only the two of us to prepare meals for most days, I adapted this recipe for us. It's delicious and heart healthy.  Then I sat back and enjoyed watching her cheer and holler for the Dallas Mavericks...without much luck.

Clam Chowder for 2

• 2 slices turkey bacon, diced.  Cook 3 minutes in a skillet sprayed with cooking oil until translucent
• add 1/4 medium onion finely diced and browned
• add 1 medium russet potato, finely diced
• 1/4 cup frozen corn kernels
• add 1 can (10 oz) chopped clams with juice
• add 1 cup water

Increase heat to high and bring to boil 20 minutes, until potato is soft.

Reduce heat to low, add:

• 1/2 cup fat free milk
• 1/2 cup fat free half and half
• a big pinch of black pepper and  sea salt to taste.

Allow soup to simmer until slightly thickened.  Makes about 2 1/2 cups.

How to make your own croutons here.

party links here

Broccoli Cheese Soup for 2 and home made croutons

While at mom’s I’ve been cooking what is available in the freezer and pantry.   It’s going to be fun and challenging to use up everything found there making space for the holiday foods the family will be coming in with.  Tonight we had a scrumptious Broccoli Soup.  

In the freezer I found a Green Giant broccoli steam pouch, in the fridge was a little milk, half an onion and some grated Mexican blend cheese. It was just enough to make a creamy soup for the two of us.  

Serve with croutons on top.

What I love about this soup is that everything was already on hand and it was warm and comforting on a cool fall day.  

Broccoli Cheese Soup

by Jeannie

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: soup/stew broccoli cheese

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Ingredients (serves 2)

• ½ small chopped onion
• a Tablespoon vegetable oil
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 ½ Cups low fat milk
• 2-3 Cups chicken broth
• Small package frozen broccoli florets (about 2 cups)
• ½-1 Cup shredded cheese
• Salt and pepper to taste

Instructions

In a sauce pan sauté onion in vegetable oil until onion is almost translucent.

Add butter and stir till melted,

Add flour. It will quickly absorb and become thick. Slowly incorporate milk and broth, stirring continuously.

Ad cooked chopped broccoli florets and cheese.

Salt and pepper to taste.

To make croutons

Cut 2 slices whole wheat bread into cubes. Spread the bread cubes on a cookie sheet in a single layer. Spray lightly with olive oil. Sprinkle grated Parmesan Cheese over that. Bake in 350 F oven about 10-15 minutes until bread cubes are a little dried out and crunchy.

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