I describe my writing as “superficially tragic”. My fashion style as “urban hippy”. Unless I dress up, and then, on a good day, “put-together hippy”. And this meal, I’m calling it “romantically spicy”.
My man made it for me Sunday night and it was simply divine. Nothing better than ice cream and kisses to cool jalapeño scorched lips.
D’s Tortilla Soup with Chicken and Lime
- 4 5- to 6-inch diameter corn tortillas
- 2 teaspoons olive oil
- 2 14 1/2-ounce cans low-salt chicken broth
- 2 cups water
- 3/4 cup canned Mexican-style stewed tomatoes with juices
- 1 bay leaf
- 1 garlic clove, pressed
- 1/4 teaspoon ground cumin
- 1/8 teaspoon dried crushed red pepper or 1 chopped jalapeño
- 12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 diced avocado
- pre-grated mexican cheese blend or sour cream
- lime slices
Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
Combine broth, water, tomatoes, bay leaf, garlic, cumin and pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with tortilla strips, grated cheese, avocado, a slice of lime and serve.
Sunday Apple Crumble
- 2 1/2 cups old-fashioned oats
- 1 1/2 cups (packed) golden brown sugar
- 1 cup all purpose flour
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- Nonstick vegetable oil spray
- 4 pounds large Granny Smith apples, peeled, halved, cored, each half cut into 6 slices
- 3 tablespoons fresh lemon juice
- 1 tablespoon ground cinnamon
Mix oats, 1 cup sugar, and flour in bowl. Add butter; rub in with fingertips until topping comes together in moist clumps.
Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Mix apples, lemon juice, cinnamon, and 1/2 cup brown sugar in bowl. Transfer to dish and sprinkle topping over.
Bake crumble until apples are tender and topping is brown and crisp, about 55 minutes. Cool slightly. Spoon warm crumble into bowls. Serve with plenty of vanilla ice cream.