Our household has been quite busy of late. Days beginning around 6 and not ending until after midnight. Exams have taken over the entire household. Our family's schedule is shifting and conforming to my studying. Yet the household must still go on. Laundry needs to be folded, potty training is still in full effect and of course this family needs to eat.
I have found of late that cooking is providing me a necessary escape from not thinking about my exams. I have been trying new foods and new recipes. I often don't cook with recipes but I find that my psyche needs the recipe. I need to completely immerse myself in another person's ideas. Pioneer woman is providing a necessary outlet. Hubby is quite proud of this development. Last night we tried MM's favorite sandwiches. Such a hardy meal. Hubby professed his love after the meal. (Those who know Hubby know he is a man of few words, and thus the meal must have been something extra!) After making this meal last night, I e-mailed a dear friend who just started a relationship and told her this was the trick to ever-lasting love! haha!
Today we are trying Pioneer Woman's pot roast...I'll let you know how it comes out!
The food that provides me the most comfort and is my favorite to make is my Chicken Tortilla Soup. When I was pregnant with Miss Mia, I ate this soup once a week. Not even kidding! Hubby can barely eat it anymore b/c of the memories of coming home night after night and smelling my soup. Yet I am still not tired of this most delicious soup. With the crazy snowy days we've been experiencing in Oklahoma, it makes it even better. Plus, it gives me the fabulous spice and Tex-Mex flavor that is so lacking in Norman!
My lovely soup in my even more lovely Le Creuset pot! (Another post is so required in my love for these pots!)
Here is my recipe for Chicken Tortilla Soup
- 1 lb boneless, skinless chicken
- 1 medium onion, chopped
-2 cloves garlic, chopped
-1 tbsp olive oil (can easily substitute a different oil if you don't have olive oil stocked)
- 2-3 Tbsp. butter
- 2-3 jalapenos, chopped (can be eliminated or seeded if you are like my Northern relatives and don't like heat)
-3 cans Rotel (I usually use 2 cans hot and one original, but again, do whatever heat your family can handle)
-1.5-2 c. frozen corn
-1 carton chicken stock
-2-3 Tbsp cilantro, chopped
-Saute onions, garlic and jalapenos in butter and oil until tender. Add chicken and cook until done.
- While chicken is cooking, put Rotel into blender or food processor and blend until no longer chunky but not completely smooth.
-Once chicken is cooked, add Rotel, chicken stock, corn, and cilantro. Let come to a boil.
-Once at a boil, lower heat to simmer and cover for 15-20 minutes.
-To serve: Add chips and cheese to your hearts delight. Top with extra cilantro. Enjoy the warm and yummy goodness!
Along with cooking soup, we've been cooking with chocolate. Last night we made Nigella Chocolate Pots. (Be still my heart!) Nothing wrong with these! Miss Mia got into the act by licking the bowl for Mommy.
Speaking of Miss Mia....
I found her in our bed the other day with my make-up case..and this face
I knew it was just too quite in there. So much for thinking closed doors would keep her out.
After the make-up was gone...what a poser!
At least she and Hubby can sit in his 'man-cave' and play trains while I study or cook!