Category Archives: CHICKEN, TURKEY, GAME HENS, DUCK, ETC. RECIPES

TORTILLA SOUP

If you have ever ordered tortilla soup in a Mexican restaurant, then you are probably not going to take even a cursory look at this recipe. For if you are like me (hopefully not, one of me is enough) you have tried a restaurant tortilla soup and found it at best – passable. This soup recipe however, given to me years ago by my daughter Paula, easily qualifies as one of the best soups I have ever had the very great pleasure to consume. It has all the elements I love – a fabulous broth and additives which I get to choose to add to the broth. And really, what’s not to love about cubed, perfectly cooked chicken, creamy avocado chunks, shredded cheese, and flour tortilla strips. I have yet to serve this soup to anyone who doesn’t think it is amazing. In fact, I often get requests for this soup when I am hosting an event. So do yourself a favor, forget what you have tasted before that called itself Tortilla Soup, and give this recipe a try. Your family and friends will love you for it. OK, they probably already love you, but if not, or you are kinda-sorta sitting on their virtual “love fence”, fixing this soup can only help elevate your position. It might even help you clear that fence without any slivers or bruises.

  • 1 T. butter
  • 1 T. vegetable oil
  • 1 large boneless, skinless chicken breast, cubed
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 8 c. chicken broth or stock
  • 2 (15-oz.) cans tomato sauce
  • 1 ½ tsp. dried basil (dried basil is really better than fresh for this recipe)
  • ½ tsp. crushed red pepper flakes
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 12 flour tortillas, baked on a griddle, cooled and cut into strips
  • 1 c. grated Monterey Jack cheese
  • 1 c. shredded mozzarella cheese
  • 2 avocados, diced
  • 6 green onions, finely minced

Place the butter and oil in a large covered soup pot. Cook chicken just until done. Remove to a small bowl. Add onions and garlic and cook until garlic just starting to turn brown. Add chicken broth, tomato sauce, dried basil, crushed red pepper flakes, salt, and pepper. Cover and simmer for 20 minutes. Meanwhile, place the tortilla strips, cheeses, avocados, and green onions in their own bowls.  When ready to serve, fill soup bowls half full of soup and let your family or guests choose their own extras (chicken, tortilla strips, Jack cheese, mozzarella, avocado, and green onions).

SWEET & SOUR CHICKEN WINGS

I received this incredible recipe from my good friend and neighbor Sandy many, many years ago. Sandy babysat my children when they came home from school up until they were old enough to watch themselves. Because, you see, I was one of those villainous women who thought she should be able to have a career and be a mommy (this was in the 70s when being a working mommy was still a wee bit frowned upon). But I am positive my children were better off because I wasn’t a stay-at-home mom! Please do not get me wrong, I loved my children more than life itself. But I wasn’t blessed with the patience of a saint, as was my dear neighbor Sandy. Between my kids (the 3 younger ones) and her 4, she offered the safest of havens, unconditional love, and the broadest and most tender of shoulders on which to share all of life’s’ little tragedies. And wonder of wonders – she could cook.  So not only were my children safe and secure with this lovely lady, their little tummies never went hungry while their own mommy was off filling the families coffers and not coincidentally, saving her own sanity. So try this recipe. It is just delicious, and sure to be a hit with even the pickiest of eaters! And if you happen to be a working mommy, don’t ever apologize for being happy fulfilling your own destiny. I am firmly convinced that women who know and like themselves, and live their lives to the fullest make the best mothers. And as for my own 4 grown children, well I could not be more proud. They are kind, loving and responsible adults. What mother could ask for more?

  • 1/2 c. soy sauce
  • 1/2 c. butter
  • 1 c. brown sugar
  • 3/4 c. orange juice
  • 1 T. dry mustard
  • 3 lbs. chicken wings

Combine ingredients and simmer slowly for approximately 90 minutes. When done, the chicken falls off the bones and the sauce is thick and very, very sticky. Please note: an electric fry pan works great for this recipe. Keep the lid on the full time, but watch very carefully the last 30 minutes or so. (Towards the end of the cooking time it is very easy to burn the chicken.) Serve with rice, a steamed green vegetable, and 3 or more napkins. (You are going to get sticky!) Very kidlet friendly. Also works well with bone-in chicken thighs.

Side dish suggestions: steamed rice and Green Beans

Wine pairing: Are you kidding? This dish fairly screams for a cold, dark beer.