Eva Longoria makes Tortilla Soup

In the Buechel house this soup would not be allowed as Eva Longoria is married to Tony Parker who plays for the Spurs, Matt's Suns nemesis. BUT I thought it was hilarious when I found this recipe. My grandpa used to say you can't trust a skinny cook but this tortilla soup looks good. It might even rival my own....

1 medium onion, medium dice

½ bunch of celery, medium dice

¼ cup garlic, chopped

1 pasilla pepper (a dried, mild chili), medium dice

1 jalepeño pepper, diced

½ cup olive oil

6 whole Roma tomatoes

6 cups hearty chicken stock

½ cup lime juice

2 boneless chicken breasts, cut into strips

2 tablespoons fresh cilantro leaves

½ teaspoon cayenne pepper

2 teaspoons chili powder

2 teaspoons ground cumin seed

1 tablespoon paprika

1 bay leaf

Salt and pepper, to taste
Tortilla chips, avocado, jalepeños or sour cream to garnish
Directions
Preheat oven to 350º. In a bowl, toss tomatoes with half of the oil, a pinch of black pepper, and 1 teaspoon of salt. Spread on a baking pan and roast until light brown, 25-30 minutes.
While tomatoes are roasting, in a stock pot over medium heat, sauté onion, celery, peppers and garlic in remaining oil, stirring frequently until soft and translucent.
Add chicken stock, cayenne, chili powder, ground cumin seed, paprika and bay leaf. Bring to a boil, then reduce to a simmer. Simmer 20 minutes.
When tomatoes are light brown and their skins have begun to peel back, remove from oven and add to the broth.
Add chicken breasts, cut into strips. Simmer 10 minutes.
Using an immersion hand blender, or in batches in a food processor or blender, blend soup until smooth. Season with salt and pepper to taste.
Serve piping-hot in large bowl, garnished with chopped avocado, tortilla chips, chopped jalepeños and sour cream. Other suggestions for garnish include diced red onion, chopped cilantro, salsa verde, sliced radishes and cooked, diced chicken. Adjust spices and seasonings to your taste. Enjoy!

Zuppa di Asparagi e Carciofi

As spring comes it might feel like it is getting too warm for soup but this is very light.

2 cups asparagus cut into 1 inch pieces
1 14 oz can artichoke heart drained & chopped
6 oz baby spinach chopped
1 cup pastina (Barilla makes it)
64 ounces chicken broth
1/2 cup shallots chopped
1/4 cup olive oil
2 roma tomatoes chopped
2 cups water
salt & pepper
Heat oil in 8-quart stock pot over medium heat. Add shallots; sauté 4 minutes or until tender, stirring occasionally.Add broth and water; bring to boil. Stir in tomatoes and Pastina; cook 3 minutes. Add artichokes, asparagus, and spinach; continue cooking 3 minutes, stirring occasionally.Remove from heat. Add cheese and stir until cheese is melted. Stir in salt and pepper

Chicken,Feta & Zucchini Saute

We went to buy our groceries this week & there were the smallest zucchini. I remember my mom telling me that the small zucchini are better so I grabbed some. This was one of my made up dinners, but it turned out great.

2 chicken breasts (trimmed & pounded flat)

Cavender's

Italian Seasoning

garlic

olive oil

2 zucchini sliced thin (as thin as a quarter if you can)

1/3 cup feta

1/2 cup white wine

In a large saute pan, heat2 tablespoons olive oil, saute garlic. Add pounded chicken breast, season with Cavender's. Cook 4-6 minutes per side depending on the thickness. Remove chicken breast cover with foil to keep warm. Add another tablespoon of olive oil, add zucchini, season with Cavender's & Italian seasoning. Saute zucchini about 2-3 minutes. (the slices are thin so they will cook fast) Add the chicken breasts back to the pan, add the feta & wine. Saute another minute or 2. Serve over rice.

Homemade Balsamic Vinaigrette

When you serve salad you can make it special by adding your own homemade dressing. This balsamic vinaigrette is simple & even approved by the South Beach Diet.

1/3 cup extra virgin olive oil

1/3 cup Balsamic Vinaigrette

2 teaspoons chopped fresh thyme

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon chopped fresh basil

Combine & shake well

Hot Cross Buns

My friend Becki requested a Hot Cross Bun recipe,she told me that the bakery by her house only makes them once a year. Queen Elizabeth I passed a law banning the consumption of Hot Cross Buns except during festivals such as Easter, Christmas and funerals,which maybe why Becki can't find them! Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bake shops and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.

1 envelope (1/4-ounce) dry yeast

3/4 cup sugar

1 1/2 cups warm milk

1 stick of butter, melted

1 egg

1/2 cup of raisins or craisins

1 teaspoon salt

1/2 teaspoon ground cardamom

3 1/2 cups bleached all-purpose flour

1 teaspoon vegetable oil

1 large egg, beaten

1 cup powdered sugar

3 tablespoons milk

Combine the yeast, sugar and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the butter, egg and raisins. Mix for 1 minute. Add the salt, cardamom and flour. Beat on low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of the dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth, round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool slightly on a rack. In a mixing bowl, combine the powdered sugar and milk. Mix until smooth. Ice each bun with the frosting in the shape of a cross. Serve warm.

Classic Deli Cole Slaw

Everyone loves my mom's Cole Slaw, enough said here is her simple recipe!

Classic Deli Cole Slaw

1 bag cabbage shredded for Cole Slaw
Dressing:
½ C light mayonnaise
2 T Cider vinegar
½ t Sugar
2 T Milk
1 T ground celery seed
Wisk dressing together and toss over the shredded cabbage.

Penne with Vodka Sauce

Matt loves Penne with Vodka Sauce, so when I find a new recipe I want to try it to see if it is yummier than what we are currently eating. This is from the Celebrity Italian Cookbook, from Barilla Pasta.

4 tablespoons extra virgin olive oil

1 medium red onion, cut into ¼ inch dices

½ cup vodka

2 cups Basic Tomato Sauce

1 cup heavy cream

1 pound Barilla Penne

1 cup Parmigiano Reggiano cheese, grated, plus a piece to grate fresh

Bring 6 quarts water to boil and add salt to taste.
In a large sauté pan, heat oil over medium heat until just
smoking. Add onions and cook until light golden brown, about
6 to 7 minutes. Add the vodka and cook until liquid is reduced by
half, about 4 to 5 minutes. Add the tomato sauce and the cream
and cook until the sauce has reduced by a third, about
10 minutes.
Meanwhile, cook the Barilla Penne in the boiling water for
1 minute less than the package directions indicate. Drain the
pasta and add it to the saucepan. Stir together over very high
heat for 1 minute, until thoroughly coated. Remove pan from
heat, add grated Parmigiano cheese and toss for 20 seconds to
mix well. Divide the pasta among four bowls, grate Parmigiano
Reggiano cheese over each bowl and serve immediately.