Archive for the ‘Chowder’ Category
I’ve been seeing this food survey popping up everywhere (most recently on Erica’s blog). Since I was always a sucker for surveys in high school, I couldn’t resist doing one again.
1) Coke or Pepsi?
Diet coke! (if I’m feeling naughty, if not, it’s water, coffee or tea)
2) Lemonade or fruit punch?
Lemonade. Fruit punch makes we think of Whop (remember that!?)
3) Caramel apple or cotton candy?
4) Butterfinger or Snickers?
Butterfinger (too bad they don’t make BB’s anymore!)
5) Pudding or Jell-O?
I’m going gourmet and saying homemade custard – like that used in my Whiskey Tiramisu.
6) Turkey or chicken?
Chicken, because it’s so versatile. In fact, this Mexican Chicken Chowder is one of my favorite soups.
7) American or Provolone?
Neither – Cheddar! (I am from Wisconsin)
8) Crackers or cookies?
Who am I kidding, chips!
10) Mexican food or Japanese food?
Mexican!! I got my enchilada/tamale/chimichanga fix last week.
11) Chinese food or Italian food?
Italian food is awesome (lasagna, homemade pizza, gnocchi), but I can’t say no to the occasional Chinese takeout.
12) Ice cream or cookies?
Both. Cookies in winter, ice cream in summer.
13) Pasta or pizza?
14) Soda or juice?
Trop 50 orange juice
15) Chocolate bars or chocolate truffles?
How about Chocolate Cookie Dough Truffles – my fav!
16) Apples or bananas?
I can’t live without either. Bananas are awesome, especially in Chocolate Overnight Oats.
17) Salad or soup?
Soup (except now when it’s 80 degrees and 100% humidity)
18) Cauliflower or broccoli?
19) Onion rings or French fries?
20) Blizzard or McFlurry?
Blizzard (especially their xs size)
21) Fried or poached eggs?
Scrambled with cheese
22) Crepes or pancakes?
Pancakes – regular and potato/ Zucchini, Carrot, Potato Pancakes
23) Hashbrowns or roasted potatoes?
I’m on a sweet potato kick
24) Oatmeal or cereal?
Oatmeal when it’s cold, cereal when it’s warm
Pasta or pizza?
Italian food or Chinese food?
Ice cream or cookies?
My First time at Botanas Mexican restaurant in Milwaukee was well over a year ago. I still remember what I ordered: a cheese quesadilla a la carte and a bowl of their Chicken Enchilada Soup. That soup was so amazing that I have been looking to recreate it ever since.
Today, my coworkers and I headed to Botanas again to welcome our new project manager to the team. I ordered off the lunch menu – a pork tamale and beef enchilada with rice and beans and a side of their chicken enchilada soup.
So I thought it would be fitting to show you my copycat recipe for Botanas Chicken Enchilada Soup. It’s adapted from a few different recipes on AllRecipes.com (where people said it tastes like the soup at Chili’s). I have to say, it’s pretty close to the original.
Chicken Enchilada Soup
Inspired by Botanas Mexican Restaurant in Milwaukee, Wisconsin
2 boneless, skinless chicken breasts
1 tablespoon canola oil
1 small onion, diced
5 cups chicken broth
1 cup masa harina
3 cups water
1-10 ounce can enchilada sauce
1 1/2 cups Velveeta cheese
Salt, pepper, garlic powder, ground chipotle, ground cumin, to taste
Hot sauce, optional
1. In a large pot over medium heat, cook chicken in oil until no longer pink. Remove and set aside.
2. Place onions in pot and cook until translucent. Add chicken broth.
3. In a bowl, whisk together masa harina and two cups water until well blended. Pour into chicken broth with remaining 1 cup water. Add enchilada sauce, cheese and spices. Bring to a boil.
4. Add chicken and hot sauce, if using, and reduce heat to low. Cook for about 20 minutes or until thickened.
Question: Have you ever tried enchilada soup? If so, where? ALSO, if you could recreate any dish you’ve had in a restaurant, what would it be?
Milwaukee Empty Bowls is one of the coolest charity events in town. Buy a handmade ceramic bowl for $20 and receive unlimited soup from 50 Milwaukee-area restaurants. According to their Facebook page, they raised almost $43,000 this year for local hunger programs. Wow.
Last year was our first time, and we couldn’t believe how packed it was. So much so that there was an hour wait to pick your own bowl. Therefore, we opted for the grab bag express line (where all the bowls are in a lunch sack and you blind pick one). We each walked away with great bowls, but this year I was really looking forward to picking my own.
The event on Saturday, Oct. 8 started at 10:30 am. So I figured if we got there 20 minutes early, we would be one of the first ones there and would get to pick our own. Well, we got there and the parking lot was packed. According to a volunteer, she saw people lining up at 8:45 am.
In total, we waited for an hour before we got to pick our bowls. We each liked what we picked, but to me it wasn’t worth the wait, so I think we’ll be doing to the grab bag next year (people were walking out with fantastic bowls, so it’s not like they are of a lesser quality).
Some of our favorite soups were a Wild Rice and Sherry Soup from Hotel Metro, a Pancetta and Baked Potato Soup from Alterra Coffee and a Wisconsin Beer Cheese Soup (but I can’t remember who donated it).
It was a great event and so much more organized than last year with more seating. Next year’s event is October 13, 2012 at MATC in Oak Creek, WI, so mark your calendars!
My perfect day includes a leisurely lunch at a hip bistro followed by a witty movie and maybe a walk by the lake with the pup. Afterward, I’d come home to a beautiful and fragrant homemade meal prepared by my one and only.
Well, there was no lunch (unless you consider leftover enchiladas in my work’s break room) or movie, and my scenic walk took place on a treadmill. But the scent of a homemade meal did hit me in the nose when I entered the house tonight – a slow cooked cheesy potato and vegetable soup.
Of course, I knew it was coming. I did leave the directions on the counter with some of the ingredients. But the fact that I didn’t have to do anything and it turned out delicious makes it a winner in my cookbook.
His Tater Talk Soup
2 medium potatoes, peeled and diced
2 cups frozen hash brown potatoes
1 package frozen mixed vegetables
2 cups diced ham
2 – 10 oz cans cheddar cheese soup
2 1/2 soup cans milk
1 soup can water
2 chicken bouillon cubes
2 tsp. paprika
2 tsp. dried sweet basil
1. Place potatoes and ham in a slow cooker.
2. In a large saucepan on the stove, heat the soup, milk, water, bouillon cubes and spices. Stir until thoroughly combined and add to slow cooker.
3. Cook on low for 6 hours. Add thawed vegetables and heat for an additional hour.
The Verdict: A
A solid, hearty and satisfying soup. Actually, since it was so thick, it’s more the consistency of a stew. One bowl will kill any hunger pangs and keep you satisfied for hours. The vegetable mix I added contained zucchini, cauliflower, lima beans and green beans. I think a medley with just cauliflower and broccoli would be delicious. Note: Do not add any salt! Between the bouillon cubes, ham and soup, this dish has plenty.
Have a good week!
Sorry I haven’t posted in a while. Our Time Warner Internet is on the fritz…again. So today I’m blogging at the new Alterra in our neighborhood. It opened yesterday and although there is already a Starbucks and Stone Creek Coffee just down the street, this place is a lot cozier yet still maintaining an urban/industrial edge.
Speaking of cozy, there’s something about this time of year that makes me crave tea, warm baths and soup. So when I saw a recipe for Fiesta Chicken Chowder from the Taste of Home cookbook, I couldn’t think of a better way to get in the spirit of the season – Mexican style.
Fiesta Chicken Chowder
Adapted from Taste of Home
3 Tbsp flour
2-3 Tbsp Penzy’s fajita seasoning
2 boneless, skinless chicken breasts, cut into small cubes
3 Tbsp canola oil
1 onion, diced
2 garlic cloves, crushed
3 cups water
1 – 15 oz can black beans, rinsed and drained
1 – 14 ½ oz can diced tomatoes with green chilies
1 – 11 oz can corn, drained
1 cup cooked brown rice
1 – 11 oz. can fiesta nacho cheese soup
Optional toppings: crushed tortilla chips, shredded cheese, sour cream
1. In a large bag, combine uncooked chicken cubes with flour and fajita seasoning; shake until coated. In a large pan or Dutch oven on the stove, brown the chicken in canola oil. Remove from pan and keep warm.
2. In the same pan, sauté the onion and garlic for a few minutes. Add the remaining ingredients (minus the cheese soup and chicken) and bring to a boil. Then add the cheese soup and chicken and heat through. Serve with crushed tortilla chips, cheese and sour cream.
Hearty, healthy and hot (spice-wise), this soup is sure to please. Although I made this a week ago, I could definitely go for a bowl right now. Because it does have some zip to it, I would use regular nacho cheese soup (instead of the fiesta kind) and diced tomatoes sans green chilies if you were serving this to kids.