Something Delicious

[Sun]

I am hearing really good things about Giada De Laurentis new Cookbook "Weeknights with Giada"

LOVE her. Check it out.

[ahk]

Originally Posted by Sun

You know that I am going to ask for the recipe on this one. Freezing the chilis in an ice cube tray is a good idea. Smart. I have been doing that with stock forever. It is really great when all you need is a little bit to add or finish something off.

Next Hatch chili harvest I want to be in NM. Every year I have to miss it, this year I am going to pick 3 or 4 days and plan to be there. Maybe shoot some video, talk to the farmers, fire roast some chili's make a few dishes. Still working on getting my demo video produced and this would be a great thing to add to my agenda.

You make videos?? Where??

Recipe for tortilla Soup--

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas


Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Originally Posted by Sun

I am hearing really good things about Giada De Laurentis new Cookbook "Weeknights with Giada"

LOVE her. Check it out.

I heart Giada -- thanks for the tip on her new book.

[JustLovelyJenn]

I needed a me moment this morning. The house was empty, so I took it. I made and plated a little breakfast just for me, set the table with my coffee, creamer and juice, and sat to read a book while I enjoyed my meal. It was fantastic.

For Christmas I received a Ready-Set-Go for the kitchen... its a great little cooking device that lets me do a things just for me without all the mess and time I would spend at the stove, including poach the perfect egg (without messing it up, which I often do). It has a divided pan that lets me do two things at once, so I used that this morning. Putting the water for the egg in one side and the ingredients for the rest of the dish in the other.

The poached egg is placed on top of a bed of mushrooms, onions, and a little bit of crab, mixed with cilantro and some firm sheep's cheese.

[Sun]

Wow Chef Jennie! Great job! Very nice. Poached eggs are my favorite way to have eggs. Great dish.

Ahk...I love the recipe. Will have to try it.


No cooking for me this weekend.

However, I did find this really cool recipe for

Shrimp Stuffed Chili Relleno Casserole:

[TheMerryFairy]

Originally Posted by JustLovelyJenn

I needed a me moment this morning. The house was empty, so I took it. I made and plated a little breakfast just for me, set the table with my coffee, creamer and juice, and sat to read a book while I enjoyed my meal. It was fantastic.

For Christmas I received a Ready-Set-Go for the kitchen... its a great little cooking device that lets me do a things just for me without all the mess and time I would spend at the stove, including poach the perfect egg (without messing it up, which I often do). It has a divided pan that lets me do two things at once, so I used that this morning. Putting the water for the egg in one side and the ingredients for the rest of the dish in the other.

The poached egg is placed on top of a bed of mushrooms, onions, and a little bit of crab, mixed with cilantro and some firm sheep's cheese.

Kudos to you for taking the time to make a meal just for your own pleasure. I would love to wake up to this some morning.

[LadyRieinAL]

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

[Sun]

Greetings LadyRiein,

Wow this looks like fun. I bet it would be good with leftover roasted chicken too huh. Or in a wrap. My wheels are spinning. Chicken and cheese and Franks hot sauce, you cant go wrong.

Originally Posted by LadyRieinAL

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

[Ursy]

Originally Posted by ahk

You make videos?? Where??

I'm with ahk! Where??
I tried to find the one you mentioned to me, but it eluded me
I want to see you in action!

[Sun]

Originally Posted by ahk

You make videos?? Where??

Originally Posted by Ursy

I'm with ahk! Where??
I tried to find the one you mentioned to me, but it eluded me
I want to see you in action!

Working on making the first video, my demo. I do cooking demonstrations and people always ask me if I have a video, and no I don't. So I thought I should produce something that is very unique to my culinary perspective. We are planning the first video now. I've been working on this for a few months. Finding the right production crew was the hard part. A videographer whom I admire so much has agreed to work with me (score!) and I could not be more excited. Ursy I will link you to his work to see his style.

What I am planning is to open the video on a farm where I am talking to the farmer about the main ingredient. My plan has been to shoot at my favorite Artichoke farm in Castroville CA. What I was saying to Ahk is that I want to shoot video out at Hatch Chili in NM at harvest next fall. This has to be planned far in advance so I can get the camera crew there.

If this is any good I get an agent and try to get some work in cable tv. If it sucks I go back to doing what I do. LOL.

Anyway this is my end game folks, I get to use all of the skills that I have and focus on everything that is interesting to me from social justice issues such as farmworker rights, to organic and sustainable farming, non GMO farming, humane animal farming, cooking techniques, intersections of cultures, and so on. This is a very exciting time for me.

You all will be able to go along this journey with me by following my posts here or on Facebook. It is going to be a lot of fun.

adding..normal people go out and hire a professional production company and then try to get into Food Network or the Cooking Channel. They require a professional demo not a home made piece. Well, I am producing this on my own so hiring a production company was astronomical in cost. I do not have an agent or a network so I am learning just how complicated it is to produce a video. Wow. So much to think about. Writing the script is the most fun but I changed it like 3000 times already and need to just stop and chill the hell out. The camera, lighting and sound people all need direction so they need a copy of the script on hand while we shoot.

I definitely need some help with this in the future.

[TheMerryFairy]

Originally Posted by Sun

Working on making the first video, my demo. I do cooking demonstrations and people always ask me if I have a video, and no I don't. So I thought I should produce something that is very unique to my culinary perspective. We are planning the first video now. I've been working on this for a few months. Finding the right production crew was the hard part. A videographer whom I admire so much has agreed to work with me (score!) and I could not be more excited. Ursy I will link you to his work to see his style.

What I am planning is to open the video on a farm where I am talking to the farmer about the main ingredient. My plan has been to shoot at my favorite Artichoke farm in Castroville CA. What I was saying to Ahk is that I want to shoot video out at Hatch Chili in NM at harvest next fall. This has to be planned far in advance so I can get the camera crew there.

If this is any good I get an agent and try to get some work in cable tv. If it sucks I go back to doing what I do. LOL.

Anyway this is my end game folks, I get to use all of the skills that I have and focus on everything that is interesting to me from social justice issues such as farmworker rights, to organic and sustainable farming, non GMO farming, humane animal farming, cooking techniques, intersections of cultures, and so on. This is a very exciting time for me.

You all will be able to go along this journey with me by following my posts here or on Facebook. It is going to be a lot of fun.

Have you ever watched the Food Network show "pitchin' in" with Chef Lynn Crawford? It sounds not quite the same, but a common goal. To highlight food from the farm.

[Sun]

Originally Posted by TheMerryFairy

Have you ever watched the Food Network show "pitchin' in" with Chef Lynn Crawford? It sounds not quite the same, but a common goal. To highlight food from the farm.

No I have not. But I am just planning on opening the video on the farm and then cutting away to the cooking demo. We are going to try to arrange it so that I can cook outside. With something like an artichoke that will work because all I need is a grill. If I am making something like Risotto, not so much. I need a kitchen to shoot from. So I did find a vacation rental home in Napa Valley that I can rent but the kitchen is too dark, so I can move outside and shoot from the pool area but then why not just shoot from a vineyard and save the house rental. So many details. So think 5-10 minutes on the farm or with the vendor, could be a cheese maker, olive farm, anything really...and 20 minutes cooking.

[Ursy]

Originally Posted by Sun

{snip}

... Anyway this is my end game folks, I get to use all of the skills that I have and focus on everything that is interesting to me from social justice issues such as farmworker rights, to organic and sustainable farming, non GMO farming, humane animal farming, cooking techniques, intersections of cultures, and so on. This is a very exciting time for me.

You all will be able to go along this journey with me by following my posts here or on Facebook. It is going to be a lot of fun.

This is so exciting! You are going to have Paula Dean sitting on her couch wishing you were cooking her breakfasts and peach cobblers!

[Sun]

Originally Posted by Ursy

This is so exciting! You are going to have Paula Dean sitting on her couch wishing you were cooking her breakfasts and peach cobblers!

Ursy you are cracking me up. Lord have mercy. Very sweet of you, thank you.

Funny how when I am in CA I turn on the Food Network sometimes when I cook because I can listen to one of the Chefs talking while I am cooking and then I thought, wait...this is like being at work. LOL. But I enjoy that sometimes.

Ok now I have to think about what I could make for Paula. Hmmm...maybe my braised short ribs. One of my signature dishes. This became the favorite of my ex and I served it with rice, but I prefer to serve it with creamy Polenta and shaved Locatelli Romano.

[Martina]

Plate as a verb. *gnashing my teeth* Not as bad as impact as a verb, but . . .

[TheMerryFairy]

Originally Posted by Sun

I am hearing really good things about Giada De Laurentis new Cookbook "Weeknights with Giada"

LOVE her. Check it out.

I love Giada as well as Rachel Ray. I will have to put this cookbook on my list of buys.