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!

I Owe You a Salad

After all those Nutella treats last week, I was left craving a salad.
A really good salad. The kind that makes you not care if there's anything else for dinner.

When I was growing up (and probably you too), salad consisted of a cellophane wrapped head of iceberg lettuce, a pinkish tomato or two from that plastic cello-pack and a cucumber. Dusty croutons from a box were a special treat. In those days, I didn't even care for salad dressing. 


Thankfully, salads have evolved a lot since then. The choice of lettuces is wide and varied. It can be topped with anything from sunflower seeds to exotic mushrooms, goat cheese to artichoke hearts.
This one has roasted carrots and spicy jicama. It may sound like an odd combination, but it was really, really enjoyable. The soft, sweet carrots contrasted nicely with the cool bite of the jicama.
Don't fear the jicama. It's vegetable you may not be familiar with, but it's easy to prep and has an awesome crunch and refreshing taste. 
Peel the rough skin off with a paring knife, including the fibrous flesh that's just below the skin. Slice jicama then cut into strips.

And the dressing is divine - a tangy yogurt base, boosted with garlic, shallot and basil. I know I will make this over and over to use on many other salads. It makes a great dip too. 


Picante Jicama and Roasted Carrot Salad with Creamy Basil Dressing
adapted from Epicurious


8 large carrots, peeled and cut into 3" pieces


1/2 cup pine nuts, toasted


1 small jicama, peeled and cut into matchstick-sized pieces (about 1 1/3 cups)


freshly-squeezed juice of one lemon OR 2 limes


2 tsps. mild chile powder


1/8 tsp. cayenne (optional, use it if you like your food spicy)


4 cups mixed baby greens


1 head Belgian endive 


1 blood orange, peeled and thinly sliced (also optional)


Preheat oven to 400. Spray a large rimmed baking sheet with nonstick cooking spray. Spread carrots on baking sheet, then very lightly spray the carrots. Roast until soft and lightly browned, about 40 minutes. Let cool.


In a small bowl, toss jicama with lemon or lime juice. Sprinkle with chile powder and cayenne of using.


To serve, pile greens on large serving platter. Top with carrots and jicama. Sprinkle with pine nuts. Tuck endive leafs around the edges and garnish with orange slices.
Serve with dressing.

Creamy Basil Dressing


1/2 cup low fat or nonfat yogurt


2 Tbsps. white balsamic vinegar


1 Tbsp. freshly squeezed lemon juice


2 Tbsps. fresh basil, chopped


1 tsp. chopped shallot


1  small clove garlic, chopped


sea salt and freshly ground pepper to taste


Combine all ingredients in a blender or food processor and puree until very smooth.

Nutella Scones, in Honor of World Nutella Day

Did you know the Nutella jar says...

An example of a tasty yet balanced breakfast - a glass of skim milk, orange juice and Nutella on whole wheat bread.


Hahahahahahahhahaha.
That is so funny. I mean, where's the coffee?

We all know a truly balanced breakfast would be Nutella pancakes, coffee and a Nutella scone. Maybe with a Nutella biscotti chaser. And, if you insist, a glass of skim milk. Then another cup of coffee.

The Nutella scone is crumbly, rich and very chocolaty. While it is a nice breakfast treat, it would also be wonderful for an afternoon snack - you know, a little pick-me-up at 3 pm.

Give it a try...

Nutella Scones
From Baked Explorations, via Food Gal

2 cups all-purpose flour

1/4 cup sugar

1/4 cup dark cocoa powder, sifted to remove any lumps

1 Tbsp. baking powder

1/2 tsp. salt

6 Tbsps. cold unsalted butter, cut into chunks

1 large egg

1/2 cup heavy cream

3/4 cup chopped hazelnuts, lightly toasted

1/2 cup Nutella

Preheat oven to 375F and place rack in center of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder and salt.
Add butter. Using your hands, rub the butter into the flour mixture until the butter pieces are pea-sized and the mixture is coarse.

In a separate small bowl, whisk together the egg and cream. Slowly pour the wet ingredients into the dry ingredients and stir until dough just comes together. Gently and briefly knead dough with your hands until it's cohesive. Add hazelnuts and knead gently, just to incorporate.
Using your hands, shape dough into a rectangle approximately 6 x 12" (it doesn't have to be precise). Spread the Nutella on top of the dough in a crisscross pattern. Roll dough up into a cylinder, from the short end. You might have to hold it together as you roll. Turn the cylinder on its end and gently flatten it into a disk, about 1 3/4" high.

Cut the dough into 6-8 wedges and place them on prepared baking sheet. Bake scones for 18-20 minutes, rotating baking sheet halfway through. Transfer scones to wire rack to cool completely.
These are best eaten soon after baked, but if wrapped tightly they will still be good the next day.

So tell me...which was your favorite Nutella recipe this week?

Nutella Biscotti

Happy World Nutella Day! And welcome to the fifth day of Nutella week here at Mignardise.

For all things Nutella, be sure to check out our hosts, Bleeding Espresso and Ms. Adventure in Italy. They will be posting hundreds of Nutella-filled treats and ideas.

There are a few things I've learned about Nutella this week.

1. It's a natural complement to coffee. Especially coffee ice cream. See Nutella coffee shake.

2. No matter how delicious the thing you make with Nutella is, it's difficult to photograph. The photos never look as good as the real thing tastes. See Nutella bread pudding.

3. Most things made with Nutella are enhanced with the addition of toasted hazelnuts. A little effort that's totally worth it.

4. My favorite way to eat Nutella is still smeared on a banana.

A biscotti is a cookie you eat when you know you shouldn't eat a cookie but you really want one.
Supposedly they have less calories and fat than "regular" cookies.

Guess what? That's true!
At least in this case it is.
These crunchy, nutty Nutella biscotti have no added fat - just the small amount that's in the Nutella itself.
So go ahead - have a biscotti. Have two!
They soften up perfectly when dunked in hot coffee.

I had never made biscotti before, but I am here to tell you it's extremely easy. The dough is quite stiff when you form it into rectangles. If you wet your hands when handling it, the dough won't stick to them.
I glazed the flat side of each biscotti with a melted Nutella/chocolate mixture and sprinkled on some toasted hazelnuts. You can do this and enjoy a bit of decadence with your low-fat cookie, or leave it plain.
Either way, it's delizioso.




Nutella Biscotti
adapted from Ginny Potter on The Nutella Forum

2 1/4 cup all-purpose flour

2 Tbsps. cocoa powder

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 large eggs

1 cup sugar

1/2 cup Nutella

1/2 cup chocolate chips

1/2 cup chopped hazelnuts, lightly toasted

Preheat oven to 350 F.
Line a baking sheet with a silicone baking mat or parchment paper.
Sift together the flour, cocoa, baking powder, baking soda and salt in a medium bowl.
Beat eggs in a large bowl until frothy. Add sugar and continue beating on high for 2 minutes. Stir in Nutella. Add flour mixture to egg mixture and blend thoroughly. Stir in chips and hazelnuts.
Wet your hands, then divide dough into 2 or 3 portions on the baking sheet. Shape each portion into a rectangle about 1/2" thick.
Bake at 350 for 20 minutes. Remove from oven and turn down the heat to 300F.
Using a serrated knife, cut slices about 1/3 to 1/2" wide from each rectangle. Arrange slices cut side down on baking sheet and return to oven.
Bake for 10-12 minutes, turn biscotti over (onto other cut side) and bake an additional 10-12 minutes, depending on the thickness of your slices. Remove to a wire to cool.

If you want to add that special touch (and I do recommend it), melt 1/2 cup chopped semisweet chocolate along with 1/4 cup Nutella in a microwave safe dish. When the cookies have cooled, spread a layer of the melted chocolate on their bottoms, using a small knife or off-set spatula. Sprinkle with toasted hazelnuts and allow to dry completely before storing in an airtight container.
Or eating.

Check out more Nutella recipes on Mignardise...

Nutella Pancakes

Nutella Scones

Nutella Rugelach

Double Dark Chocolate and Nutella Thumbprint Cookies

Nutella Cupcakes

Nutella Coffeecake


This blog post has been linked to Fat Camp Friday on Mangoes and Chutney, as well as Designs by Gollum's Foodie Friday!

Nutella Bread Pudding

Welcome to my 200th post!
Hard to believe I've written that many. And you're still here.
Thanks. I really mean it.
Without you I would be nothing. Rien, as they say in France.

It's for you I sacrifice and experiment. Mix and chop. Simmer and stir.
For you, I ignore my children then force them to consume meals they are entirely unsure of.
It's for you I do things like make Nutella treats six days in a row.

Today's dessert is Nutella bread pudding. Honestly, the only bread pudding I've ever really liked is at Todd English's Figs restaurant. This version isn't as over-the-top decadent as Todd's (I like to pretend he and I are on a first name basis) and it's a bit simpler. It's really quick to put together and incredibly chocolate-y. Making it in the individual ramekins makes it look kinda fancy - enough so that you could serve it at a dinner party. Top with whipped cream, if that's what you like. I put a scoop of the leftover coffee frozen yogurt on top and it was ne plus ultra.
As they say in France.

Nutella Bread Pudding
from Baking Bites

5 cups cubed brioche or challah bread (approx. 1/2 loaf)

2 cups whole milk

2 large eggs

1/2 cup Nutella

1 Tbsps. cocoa powder

1 tsp. vanilla extract

1/2 cup semisweet or bittersweet chocolate chips

Preheat oven to 375. Lightly grease six 6 oz. ovenproof ramekins.
In a large bowl, whisk together milk, eggs, Nutella, cocoa powder and vanilla until very smooth. Add in cubed bread and turn gently to thoroughly coat all pieces. Let stand for five minutes to allow bread to soak up liquid. Fold in chocolate chips, being careful not to break up the bread cubes.
Evenly distribute the mixture between the prepared ramekins. Place ramekins on a baking sheet lined with foil.
Bake 20-25 minutes until puddings are puffy and set.
Cool for 10 minutes before serving.

Nutella Coffee Shake

In Nutella Land, lots of people are enamored with Nutella hot chocolate.


Make hot chocolate, stir in Nutella. Yum.


But I got to thinking about Nutella in a cold drink.

The idea occurred to me this morning as I was at the gym, working off yesterday's Nutella pancakes.
I often think about food while I exercise. Don't tell me you're any different.

I considered a Nutella smoothie. Maybe with some plain yogurt, a splash of cold coffee. Could almost pass for health food.
Coffee...coffee...coffee...coffee frozen yogurt! With Nutella. Yes!

Coffee Nutella Shake (Also referred to as a frappe in these parts.)

In a blender, combine about a cup of coffee frozen yogurt, 1/4 cup Nutella and about 1/3 cup whole milk (depending on how thick you want it). Blend well, pour into a glass.
Enjoy cold Nutella deliciousness. Be happy.

Note: Amounts are strictly approximate. Double if you want to share. Use skim milk if you must. Coffee ice cream also works well in place of the fro yo. Feel free to increase the amount of Nutella.