Chicken Tortilla Soup

The first time I made this soup, I followed the recipe exactly. It was SOOO spicy. My husband and I could barely eat it. We literally had tears streaming down our faces! The underlying flavors were delicious, so we finished our bowls even though we were choking with every bite and laughing at ourselves the entire time. Once I adjusted the spices, it became one of our favorite recipes. It's really quick to throw together and it's perfect for a weeknight meal.

Chicken Tortilla Soup

Original recipe from All the Best

Ingredients:
6 whole Roma tomatoes
1/2 cup extra virgin oil oil, divided
1 tsp. salt
pepper, to taste
1 medium onion, diced
1/2 bunch celery, diced
1 pasilla chili pepper, diced
1 small jalapeno pepper, diced
1/4 cup garlic, chopped
6 cups chicken stock
1/4 cup lime juice
1/4 tsp cayenne pepper
1 tsp. spicy chili powder
2 tsp. ground cumin
1 tbsp. paprika
1 bay leaf
2 cups shredded chicken
Fresh cilantro, chopped

Preheat oven to 350 degrees. In a bowl, toss tomatoes with 1/4 cup olive oil, 1 tsp. salt and a pinch of pepper. Place on a baking sheet and roast for about 30 minutes. In a large pot, heat 1/2 cup olive oil. Saute onion, celery, peppers, and garlic, stirring frequently. Add chicken stock, lime juice, cayenne pepper, chili powder, cumin, paprika and bay leaf. Simmer for 25 minutes. Remove roasted tomatoes from oven and carefully chop into bite size pieces (you could also use the food processor). Add to soup. Add shredded chicken and simmer for an additional 5 minutes. Spoon into bowls and top with fresh cilantro. Serve with tortilla chips, sour cream, avocado or any toppings you like.

Tip: Adjust the cayenne pepper and chili powder according to your desired level of spiciness!

Primanti's Famous Sandwiches

 

I was hesitant to tackle this legendary sandwich, but the craving for this Pittsburgh favorite was overpowering. I was pleasantly surprised that this recipe was pretty close to the real thing! The secret to making amazing imitation Primanti's sandwiches is using the freshest ingredients you can find. You really can't replace any component of this sandwich with anything other than homemade or it just doesn't work. This recipe will feed a crowd, but can easily be modified for fewer people. You can really substitute any meat, but turkey and pastrami are a couple of our favorites. Make the coleslaw ahead, but the fries immediately before you assemble your sandwiches. You won't be disappointed!

 

Primanti Bros. Famous Sandwiches

From The Washington Post and The Brown Eyed Baker

 

Hand Cut French Fries

Ingredients:
2 1/2 lbs. Yukon Gold potatoes
6 cups vegetable oil
salt and pepper, to taste

Scrub the potatoes to remove any dirt and let dry. Cut the sides off to square the potatoes. Cut lengthwise. Heat the oil in a large pot until boiling. Drop fries into the oil and cook for about 20 to 25 minutes, carefully stirring often. The fries should be slightly crispy and golden brown. Use a slotted spoon to remove fries from the oil and place onto a baking sheet lined with paper towels. Season with salt and pepper.

Note: When using the fries for sandwiches, I put them into a warm oven while assembling the other ingredients.

 

Oil and Vinegar Coleslaw

Ingredients:
1 medium head green cabbage, shredded (about 6 cups)
1/2 cup sugar
2 tsp. salt
1/4 tsp. celery seed
1/4 cup vegetable oil
1/4 cup apple cider vinegar
pepper, to taste

Combine cabbage, sugar, salt and celery seed in a colander and toss to coat. Set colander over a large bowl. Place in refrigerator for about 4 hours. Discard the drained liquid from the bowl. Transfer the cabbage to a large bowl. Add the oil and vinegar and toss to coat. Add pepper. Cover and refrigerate until ready to serve.

 

Sandwiches

Ingredients:
Butter
1 loaf Italian bread, cut unto thick slices
1 lb. sliced deli pastrami
1 lb. sliced deli turkey
1 lb. provolone cheese
Hand Cut French Fries
Oil and Vinegar Coleslaw
Tomatoes, sliced

Heat about a tbsp. butter in a large skillet over medium heat. Carefully place pastrami (or turkey) into skillet, layering 2 to 3 slices, depending on thickness of the meat. Flip to heat both sides. You will need to add a bit more butter with each batch to prevent the meat from sticking to the pan. To assemble sandwiches, lay 2 slices of bread on a piece of wax paper. Using a spatula, remove meat and place on one slice of bread. add 2 slices of provolone cheese. Next add a large handful of fries followed by a large handful of coleslaw. Top off with 2 slices of tomato then the other slice of bread. Cut sandwich in half and wrap in the wax paper. Serve immediately. Repeat until desired number of sandwiches are made.

Note: No need to try to make these look pretty. These are sloppy to begin with, so don't be afraid to use your hands! The assembly goes pretty quickly, so you might want to enlist a helper.

 

 

Red Velvet Cheesecake Brownies

From Sweet Pea's Kitchen

Ingredients:

For brownies:
1/2 cup unsalted butter
2 oz. dark chocolate, chopped
1 cup sugar
2 eggs
1 tsp. vanilla extract
1 1/2 tsp. red food coloring
2/3 cup flour
1/4 tsp. salt

For cheesecake:
8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease the bottom of an 8x8 baking pan with butter. Line the pan with parchment paper, letting the paper extend up two sides of the pan. Butter the parchment paper. For the brownies, melt butter and chocolate in microwave. Stir until smooth and let cool slightly. In a large mixing bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt. Pour into pan and spread evenly. For cheesecake, beat cream cheese, sugar, egg and vanilla extract until smooth. Spoon mixture into pan in about 8 dollops. Use a knife to swirl the cheesecake mixture around the pan. Bake for 40 minutes. Let cool completely then lift the parchment paper out and cut into squares.

Tip: Use a heart shaped cookie cutter...perfect for Valentine's Day!

 

Kevin's Favorite Breadsticks

These breadsticks are possibly the single most delicious food ever. EVER. The first time I made them, my husband asked that I make more the next day. And the day after that...

Kevin's Favorite Breadsticks

From Kasia's Crafts

Ingredients:
22 Rhodes frozen rolls
1 1/2 sticks butter
Parmesan cheese, grated
1 7 oz. container of feta cheese
Salad Supreme

Defrost rolls overnight in the fridge. Melt one stick of butter and pour it on a baking sheet. Sprinkle with Parmesan cheese to lightly coat pan. Roll 22 balls of dough into thin breadsticks and place them on baking sheet. Let them rise until they've at least doubled in size. Preheat oven to 350 degrees. Melt half a stick of butter and pour over breadsticks. Sprinkle more Parmesan cheese on top. Add feta cheese and a few shakes of salad supreme to lightly cover the tops of breadsticks. Bake for 15 minutes. Let cool at bit before serving.

Bacon Cheeseburger Dip

Adapted from Closet Cooking

Ingredients:
1 lb. ground beef
1/2 lb. bacon, cut into small pieces
1 onion, diced
2 cloves garlic, chopped
4 oz. cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 tbsp. Worcestershire sauce
2 tbsp. ketchup
1 large tomato, diced
1 cup shredded lettuce

Brown the ground beef. Drain and add to large mixing bowl. Cook the bacon until crispy. Drain most of the grease (leaving enough to coat the pan) and add to ground beef. Add the onion to the pan and cook for about 7 minutes. Stir in the garlic and saute for 1 minute. Add to the meat mixture along with cream cheese, sour cream, cheeses, Worcestershire sauce and ketchup. Mix well and spoon into baking dish. Bake at 350 degrees for 30 minutes. Remove from oven and cover with a layer of tomatoes and top with shredded lettuce. Serve hot with baguette slices or tortilla chips.

Tip: Try adding diced pickles or your favorite burger topping!

Cheddar Bacon Ranch Pulls

Cheddar. Bacon. Ranch. Need I say more? This recipe may replace buffalo chicken dip for our new favorite Sunday football snack. Who am I kidding...I'll just make both!

Cheddar Bacon Ranch Pulls

From Plain Chicken

Ingredients:
1 round loaf of bread
11 oz. sliced cheddar cheese
1 3 oz. bag bacon bits
1/2 cup butter, melted
1 tbsp. ranch dressing mix

Slice the bread into about 1/2 inch cubes almost through to the crust without actually cutting the bottom. I used my electric knife to make it easier. Slide pieces of cheddar cheese into the cuts. Slide bacon bits evenly into the cuts. Mix together butter and ranch dressing mix. Drizzle over bread with a spoon. Wrap in foil and bake at 350 degrees for 15 minutes. Remove foil and bake for 10 minutes. Serve hot.

Tip: Be careful. This is highly addictive!

 

 

Minestrone Soup

It's starting to get colder in Virginia and it's finally starting to feel like fall. I love this time of year because it means I can make lots of soup! This is a new recipe that I've only made once, but it's very versatile. You can add basically any vegetable you like and it will be delicious. I think next time I'll add some zucchini!

Minestrone Soup Recipe

Adapted from Food Wishes: Minestrone Soup

Ingredients:
1/4 lb. bacon, chopped
2 tbsp. extra virgin olive oil
1 onion, diced
1 cup diced celery
4 cloves garlic, minced
4 cups chicken broth
1 chicken bouillon cube
1 28 oz. can crushed tomatoes
3 cups water
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. crushed red pepper flakes
1 can cannellini beans, drained
1 can garbanzo beans, drained
3 cups baby spinach
1 1/2 cups ditalini pasta, cooked (al dente)
Parmesan cheese

Heat olive oil in large pot over medium heat. Add bacon and saute until it begins to turn golden brown. Add onion and celery and saute for about 4 minutes. Add garlic and saute for 1 minute. Add chicken broth, bouillon cube, water, and tomatoes and bring to a boil. Add beans, salt, pepper, red pepper flakes, thyme, oregano, and basil. Simmer for 5 minutes. Add spinach and cooked pasta. Serve with Parmesan cheese and Italian bread.