Yeehaw! Chicken Tortilla Soup

In five days I will be on my way to the land of  the blazing sun, trail rides among the cacti, prickly pear margaritas and a lunchtime dessert buffet guaranteed to make me gain a couple of vacation pounds. This paradise is also known as Tanque Verde Ranch in Tucson.


To say that I am looking forward to this would be an enormous understatement. This winter's cold winds, relentless snow and some unexpected travails has me aching for a southwest getaway. 
I want to feel the sun on my skin without the threat of frostbite. I want to hike high up into Saguaro National Park. And I want to pretend, for a few days, that I have nothing more pressing to do than round up some stray calves.

In anticipation of this trip, I cooked up a delicious pot of chicken tortilla soup, using a recipe from Pioneer Woman. 
(I once made a chocolate sheet cake she blogged about and my life hasn't been the same since. In a good way.)

It's warming and nutritious,  full of southwestern flavors. And if you like it spicy, add some grated jalapeno jack cheese on top before serving. This is one of those soups that's even be better the next day, so be sure to pack it for lunch.
If you can't get to Tucson, this might be the next best thing. 


Chicken Tortilla Soup
adapted from The Pioneer Woman


1 lb. boneless, skinless chicken breasts


2 Tbsps. olive oil


1 Tbsp. chile powder


2 tsps. cumin


1 tsp. garlic powder


1/2 tsp. salt


1 cup diced onion


1/2 cup each,  diced yellow and red bell pepper


3 cloves garlic, minced


1 15 oz. can diced tomatoes with green chilies


1 32 oz. box low sodium chicken broth


3 Tbsps. tomato paste


4 cups hot water


2 cans black beans, drained and rinsed


3 Tbsps. corn meal or masa


1/2 cup chopped fresh cilantro


4 whole corn tortillas, cut into strips about 1" wide


Preheat oven to 375. 
Mix cumin, chili powder, garlic powder and salt together in a small bowl. Drizzle 1 Tbsp. of the olive oil onto the chicken breasts, then sprinkle about a third of the spice mixture on both sides of the chicken. Place in a baking dish and bake until cooked through, about 20 minutes (depending on the thickness of the chicken). When it's done, remove to a cutting board and chop roughly and set aside.
Heat remaining 1 Tbsp. olive oil in a large stockpot or Dutch oven. Add onions, bell peppers and garlic. Once the vegetables begin to soften slightly, add the remaining spice mixture. Cook one more minute, then add the can of tomatoes, chicken broth, tomato paste, water and black beans. Bring to a boil, then reduce heat and simmer for 45 minutes, uncovered.
Add chicken to the soup.
Mix cornmeal with 1-2 Tbsps. of water to make a thick paste. Pour into the soup, mix well then simmer an additional 30 minutes.
Check seasonings, adding whatever you may need to get the spice level where you like it.
Turn off heat and allow to soup to sit for 15 minutes. Five minutes before serving, gently stir in tortilla strips and cilantro.


Garnish soup with any or all of the following: shredded jack or cheddar cheese, sour cream, diced avocado, diced red onion, pico de gallo.


Don't miss me too much while I'm gone!

Banana Bread and Lots of Stuff

When it comes to food, which do you prefer - smooth or chunky?

I'm not just talking peanut butter.

Do you like chocolate pudding or Rocky Road ice cream better?

A cream-of-whatever soup, or minestrone?

A sugar cookie, or oatmeal chocolate chip?

Place me firmly in the chunky group (no weight jokes please).

I choose the Rockiest Road there is. Or Ben & Jerry's New York Super Fudge Chunk.
Or a cookie with just enough cookie dough to hold the the other stuff together.
Creme brulee? Only the top. NY Cheesecake? No thanks.

Smooth is for coffee, vodka and men.
Must. Have. Pieces.

And that's why, when I make banana bread, it has lots of STUFF in it.
If you're more of a smoothie, just leave the pieces out.
That's your right. It's still a very good recipe.
But all the stuff makes it a great one.

Banana Bread with Stuff
adapted from For The Love of Cooking


1/4 cup butter, softened

1/2 cup sugar

1 cup flour (I used half whole wheat pastry flour, 1/2 all purpose)

1/2 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

1 egg

2 very ripe bananas, mashed

1/2 Tbsp. vanilla

5 Tbsps. plus 1 tsp. vanilla yogurt

1 1/2 cups of "stuff", any combination - walnuts, pecans, macadamia nuts, coconut, granola, fresh berries, dried fruit,  crystallized ginger, chocolate chips, peanut butter chips, etc.

Preheat oven to 350 degrees. Generously grease a loaf pan or coat with cooking spray.
In a mixer, cream together butter and sugar. Add the egg, mix thoroughly.

In a separate bowl, whisk together flour, salt, baking powder and baking soda.
Add the dry ingredients into the butter mixture, a little at a time, alternating with the vanilla yogurt. Start with the flour and end with the flour.

Gently add the mashed banana and vanilla. Add all your "stuff" and combine well, but try not to over mix. Pour batter into prepared pan. Sprinkle a little extra stuff on top if you'd like.

Bake 45-50 minutes or until a tester inserted into the center comes out clean. Allow to cool in the pan before removing.

The Best Thing I Ate All Week

Apple streusel cookie, from When Pigs Fly bakery. I'm not sure cookie is descriptive enough here. It's like a combination scone/ muffin top/ apple crisp. A thick round of apple, raisins, nuts, sugar-y topping held together with just enough buttery dough.
That's what I'm talking about!

What's the best thing you ate all week?

But wait, there's more...


For those of you who were asking, here's a picture of the Pioneer Woman's Chocolate Sheet Cake.

And I am sad to report that it did not help our football team one bit this week.

Why I Am Not The Pioneer Woman

Have you heard about the Pioneer Woman, Ree Drummond?

Of course you have.

She, who went from "spoiled city girl to domestic country wife".

She, who lives on a real ranch in Oklahoma, married to a stud she calls the Marlboro Man and does her own remodeling.

She, who takes fabulous pictures, cooks like a Cordon Bleu cowgirl, homeschools her four kids and blogs about it every single day.

She, who now has her very own cookbook and is currently on book tour for it.

Yeah, that Pioneer Woman.

You know, several years ago, I moved from a swish Massachusetts town to this suburban outpost on the rocky Maine coast.

I traded Bloomingdale's for LL Bean.

Manicures for manure.

Cashmere for polar fleece!

Well, not really.

But I suppose I could have parlayed this story into a successful blog/book/major motion picture.

But I didn't.

Because I could never homeschool my children. For one thing, they're smarter than me. Plus, it would interfere with my tennis time.

And my husband rides a bike wearing spandex, not a horse and chaps.

My dog mostly lies around hoping for peanut butter. She would not know how to herd cattle if her life depended on it.

And because I just don't have that kind of initiative, energy and drive.

Friends, that is what ultimately separates The Pioneer Woman from the rest of us.

As well as this recipe for The Best Chocolate Sheet Cake Ever.

Pioneer Woman Chocolate Sheet Cake

Combine in a mixing bowl:

2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

Pour 1/2 cup buttermilk into a measuring cup.

Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:

Chop 1/2 cup pecans finely (optional).
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.

Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb, minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Wait until cool, then cut into squares.

I made this cake for our kick-ass football team last week. I will make it again this week as they head into the Western Class C Championship game.
The boys ate it all before I could snap even one photo.
You'll just have to trust me when I say it really was The Best Chocolate Sheet Cake ever.