Tuesdays at the Table

I woke up on Monday morning with a pile of comments in my inbox and was super excited to learn that I had been selected as a "saucy blog" at The Secret is in the Sauce. If you haven't been by, please check this blog out! It is a wonderful way to reach out and meet new bloggy friends. Thank you so much to all that came by to visit me yesterday. I hope you'll come back! I'll be making my way around to your blog as well. I also wanted to say thank you for all the compliments on my holiday crafts. I heard your requests for tutorials for the peppermint wreath and topiary, and I'm off to Michael's to get some more supplies. You'll be seeing the step by step directions and pictures next week.

I've got some yummy recipes this week!

I'm really not sure what to call this recipe. I originally purchased all the ingrediants for white chicken chili, and then when I was halfway through making it, I decided I wanted some chicken tortilla soup. So I threw a couple of cans of diced tomatoes in and called it a day

White Chicken Chili Tortilla Soup

Chicken

2 onions

5 garlic cloves

6 cups chicken broth

2 cans diced green chile peppers

2 teaspoons cumin

1 teaspoon oregeno (or italian seasonings)

2 teaspoons cayenne pepper

5 cans cannellini beans

3 cans diced tomatoes

Start off by cooking your chicken. If you are short on time, pick up a rotesserie chicken. But if you want the most amazing soup and broth, pick up either a whole chicken or chicken parts (with skin!) and roast it in your crockpot. This results in the most succulent chicken and homemade broth you've ever tasted.

To roast your chicken and create your own broth, start by cutting up an onion. Don't be precise because your veggies will evenutally be tossed. Just peel off the skin, cut off the ends, and cut the onion in half. Toss the onion, half a bag of baby carrots, and some celery (use the leafy bits) into your crock pot. Then add your whole chicken or chicken pieces. Fill your crockpot with water, add some chicken boillion cubes or chicken base, and let it cook on low for about 6 hours.

When the chicken begins to fall off the bone, it is done. Turn off the crockpot and remove the chicken. Set it aside to cool. Place a large pot in your sink, and top the pot with a colander. Strain your liquid into the pot, so that the bits of carrot, onion, and celery remain in the colander. Toss those, and place your liquid in the freezer or fridge to cool. You want the fat to rise to the top of the broth, when you can just skim it off the top with a spoon. While you are waiting, remove your chicken from the bone and shred. Once your broth has cooled, skim the fat off the top.

In a separate pan, saute the onions and garlic until soft. Add the broth, chicken, peppers, and spices. Bring to a boil and then reduce heat to a simmer. Add the beans and tomatoes and simmer for 20 minutes. Serve with cheese and sour cream for an extra kick.

What Tuesday at the Table is complete without a dessert? These cookies are amazing! My co-worker gave me the best compliment ever: she said they are the best cookies she has ever tasted.

Chocolate Chocolate Chip Cookies

8 oz semisweet chocolate, chopped

4 tablespoons butter

2/3 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 eggs

3/4 cup light brown sugar, packed

1 teaspoon vanilla extract

1 package semisweet chocolate chunks

Preheat your oven to 350 degrees. Melt 8 oz of chocolate and 4 tablespoons of butter in a microwave bowl, heating in 20 second incriments. In another bowl, whisk together flour, baking powder, and salt. In your mixing bowl, beat together the eggs, brown sugar, and vanilla. Add chocolate, and then the flour mixture. Stir in the chocolate chunks. The batter will be very thin. Bake 12-15 minutes, or until the surface of the cookie is cracked but is soft in the center.

I hope you enjoy! Let me know if you try these out. I'd love to know what you and your family think.