Something's Cookin' in the Kitchen

Today's weather has been beautiful. After what seemed like never ending rain last week, we are having some cooler weather. Fall is here!

This afternoon I found a great recipe for Chicken Tortilla Soup that was so easy and delicious:

http://www.thenovicechefblog.com/2009/09/mexican-chicken-tortilla-soup.html



Chicken Tortilla Soup

2 Tbsp. Extra Virgin Olive Oil

2 medium Spanish onions, diced

[2 shallots, minced] <-- this was omitted this, only because they weren't available

2 garlic cloves, minced

4 roma tomatoes, chopped

1 quart chicken stock

Salt & Black Pepper to taste [I added Cumin and Red Pepper also- just a dash]

2 c. shredded cooked chicken [Rotisseire chicken worked great!]

1 avocado, diced

3/4 c. coarsely chopped cilantro (save some for garnish)

1 c. shredded mozarella cheese

1 lime, cut in wedges

In a large stock pot, heat olive oil. Once heated add onion, [shallot], garlic, and tomato. Cook, stirring for 20 minutes. Next, add chicken stock, cilantro, shredded chicken, and salt and pepper to taste. Simmer 15 minutes.

[The original recipe calls for making your own tortilla strips for garnish while the soup is simmering. I had some tortilla chips on hand, so I used those.]



Ladle soup into 4 bowls. Garnish each with mozarella, avocado, tortilla strips [or chips], and cilantro. Garnish edge of bowl with lime wedge. This was a very tasty lunch with crusty french bread.

Since it is fall now, I can officially start making pumpkin treats! So I also tried another new recipe this afternoon for pumpkin cookies, compliments of http://blessedfemina.blogspot.com/.

Pumpkin Cookies with Cream Cheese Frosting (how could that be bad!?!)

Pumpkin Cookies:

1 c. unsalted butter (room temp)

1 c. pumpkin

1 egg

1 c. packed brown sugar

2 c. flour

1 tsp. cinnamon

1/2 tsp. pumpkin pie spice

1 tsp. baking powder

1/2 tsp. salt

Preheat the oven to 350 degrees. Mix- butter, brown sugar, and egg. Add pumpkin, mix well. Sift dry ingredients and mix together well. Drop onto baking sheet. Bake for 9 to 10 minutes.

The cookies out of the oven- too warm to frost yet!

Cream Cheese Frosting:

8 oz. cream cheese (room temp)

1/2 c. unsalted butter (room temp)

4 c. powdered sugar, sifted

1 tsp. vanilla

[1/2 tsp. cinnamon] my addition!

Cream cream cheese and butter together until light and fluffy. Add sugar and mix on low speed (to avoid wearing the sugar!) until light and fluffy. Blend in vanilla and cinnamon. If it is too thick you can add a bit of milk to thin out.

Hope you all are enjoying the first week of fall!