Every year I try to have my small Bible study group to lunch and I usually have the same thing, soup. So we have to wait until we have a glimmer of cool weather. With this easy recipe you can have your girls over and enjoy a wonderful afternoon. Unfortunately, my pumpkins sort of rotted on my dining room table, so my guests were swatting a gnats while eating. I now know the easiest way to get rid of gnat is to finish off most of a bottle of white wine and leave some in the bottom. Apparently, they love a good chardonnay. Enjoy these recipes..and get those girls together.
Neiman Marcus Chicken Tortilla Soup
- Poached chicken breasts, shredded (about 2 ¾ cups)
- 3 tablespoons olive oils
- 1 cup diced onion
- ¼ cup seeded and diced red bell pepper
- ¼ cup diced celery
- ¼ cup peeled and diced carrot
- ½ tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon pure red chili powder
- 1 teaspoon dried oregano
- ½ teaspoon cayenne
- 1 cup canned crushed tomatoes or rotel
- 2 quarts Neiman Marcus Chicken Broth or prepared chicken stock
- 2 cups water
- 10 corn tortillas, torn into ½ inch pieces
- ¼ cup store bought nacho cheese sauce or a similar soft cheese product (Velveeta or mexican velveeta
- 1 cup heavy cream
- Crispy tortilla strips or store bought tortillas chips
- ¼ cup cilantro sprigs, for garnish
- Conklin Chicken:
- Prepare the chicken and reserve. The easiest method I have found is to buy chicken breasts on the bone. Cover a cake sheet pan with aluminum foil. Put breasts on pan, rub with olive or other oil, salt and pepper. Cook at 400 degrees for 35-40 minutes or until done. Allow to cool and tear off meat.
- To prepare the soup, pour the olive oil into a large, heavy bottomed saucepan and set over medium heat. Add the onion, bell pepper, celery and carrot and sauté for 4 minutes stirring often, until the vegetables are soft and the onions translucent. Add the garlic, and spices and sauté while stirring for about 2 minutes. Add the tomatoes, chicken broth and 2 cups of water and bring to a boil. Turn down the heat to low and add the torn tortilla pieces. Let the soup simmer for 1 hour, stirring occasionally, until the tortillas have disintegrated and the soup has thickened. Add the chicken, cheese sauce, and cream. Simmer for 15 minutes longer and season with salt and pepper. To serve ladle the soup into warmed soup bowls. Sprinkle the crispy tortilla strips over the top and garnish with cilantro sprigs.
- Conklin adjustments
- We use a whole onion, a whole pepper and probably more carrots and celery.
- We also add frozen corn in the last 15 minutes. We also put out sour cream and avocados to dress up the soup.
- We don’t use cilantro but if you do it would be nice to chop and sprinkle on top to add the flavor to the soup.
This raspberry streusel bar recipe came from the chef at Blair House in Texas. I took a cooking class when less than an hour away was the best outlet shopping known to man. I have also drizzled chocolate over this as the big dog loves raspberry and chocolate.
Raspberry Streusel Bars
2 ½ cups unbleached all purpose flour
2/3 cup granulated sugar
½ teaspoon salt
16 tablespoons plus 2 tablespoons unsalted butter, cut into ½ inch pieces and softened to room temperature
¼ cup packed light or dark brown sugar
½ cup old fashioned rolled oats
½ cup pecans, finely chopped
¾ cup raspberry preserves
¾ cup fresh raspberries
1 tablespoon juice 1 lemon
Adjust oven rack to middle position, heat to 375
Cut 18 inch length foil and fold lengthwise to 8 inch width. Fit foil into length of 14 x 9 inch baking dish, pushing it into corners and up sides of pan, allow excess to overhang pan edge. Cut 14 inch length foil and put into width of baking pan in same manner, perpendicular to first sheet. Spray foil lined pan with nonstick cooking spray.
In bowl of standing mixer filled with flat beater, mix flour, granulated sugar, and salt on low speed until combined (5 seconds), with machine on low, ad 16 tablespoons butter one piece at a time, then continue mixing on low until mixture resembles damp sand. 1- 11/2 minute
Measure 1 ¼ cups flour mixture into medium bowl and set aside, distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat bottomed measuring cup firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14- 18 minutes.
While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture, toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut sized clumps. Set aside.
Combine preserves, raspberries and lemon juice in small bowl, mash with fork until combined but some berry pieces remain
Spread filling evenly over hot crust sprinkle streusel topping evenly over filling (don’t press streusel into filling) Return pan to oven and bake until topping is deep golden brown and filling is bubbling 22-25 minutes. Cool to room temp on wire rack 1-2 hours.
