11

May

Lime Shortbread Cookies

Oh, boy, am I excited about this one! Are you? I’m graduating from Baylor TODAY and, in case you care nothing about RGIII or sports, you might not know our colors are green and gold. Of course, the basketball uniforms recently have been grey and a yellow highlighter color, so green has been hiding a bit. These cookies aren’t GREEN so much, but they’re “highlighted” by great green lime. (like that pun?) So, to thank my friends, family and professors, here’s a little green treat for you guys.


This is my mother-in-law’s (Pat’s) shortbread recipe. I must confess that I’ve never had rice flour when needed (for this recipe), so I skimp. Sorry, Pat. But I must say that these tasted pretty yum without it so, if ya don’t have it, no sweat! (but invest in some rice flour for tempura and other uses if you can) These were made using citrus sugar (which is so easy to make!), which added the aroma and texture that the topping sugar needed. Let’s get started.

Lime Shortbread Cookies
Good shortbread is crunchy, buttery and slightly sugary, but not overly so. This version add a refreshing hint of lime to enhance the simple purity of these little gems. Make, pat yourself on the back and try to share with others.


2 cups all-purpose flour
1 stick butter + 1 stick margarine, softened not melted (no, I’m not kidding)
1/2 + 1/3 cup granulated/white sugar
2 TB rice flour (or all-purpose flour)
1 lime
1/2 cup chocolate chips (optional)


Gear: 
small bowl, citrus grater/microplane, medium bowl, spoon, hands, 2 baking sheets, oven, cooling rack


step one: Preheat oven to 300. In the small bowl, grate the entire lime. Divide the zest in half. In the medium bowl, combine flours, butter/margarine, half of the zest and 1/2 cup sugar. Combine until a soft dough forms without any bumps. (I use a spoon for a minute and then use my hands for the rest of the time.)


step two: Make the lime sugar. Using 1/3 cup sugar, press the rest of the lime zest into the sugar. Mix with hands until the sugar and zest are combined and the zest oils have incorporated into the sugar. Set aside for sprinkling.


step three: On a baking sheet (you can spray or parchment it, but there’s so much butter in these little thangs, no need, really.), take 1-2 TB of dough and form “ladyfinger” shapes with hands. Line up on the baking pan and sprinkle with the lime sugar. Bake for 25 minutes, or until SLIGHTLY brown on the cookie edges and the middle is solid (no give when you touch it).


step three: Let cool on pan for 1 minute, then transfer to cooling rack. 


OPTIONAL step four: In a small ramekin or bowl, heat 1/2 cup chocolate chips in 30 second intervals in the microwave, stirring in between. When the cookies have cooled for at least 15 minutes, dip one end of the cookie in the chocolate dip. Let cool for 15 more minutes on rack or refrigerate.


So there you have it…lime shortbread. Of course, you can mix it up with lemon, grapefruit, orange, tangelo, or mandarin zest as well. Enjoy while they last, and well done to the graduate(s) in your life!


Laurel

~Laurel~

14 years ago Short URL

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14

Apr

Chicken Tortilla Soup

Good Saturday afternoon!

I almost missed the morning because I S.L.E.P.T. I.N. like a lazy lady. But yesterday was my last day at internship, so I celebrated by treating myself to sleeping in big time. And now it’s time for you to experience some tortilla soup.

So I should tell you that I have a lifelong for tortilla soup. Some of my favorites are from unlikely sources (Casa Ole, Taco Cabana, I know) but other favorites are from very likely sources (Lupe Tortilla, El Rey, Tila’s, Pappasito’s, and El Tiempo, my home). In fact, in Houston (my homeland), there are “tortilla soup battles” like here and here. Is it ridiculous? Slightly. Is it fo’real? Absolutely.

I have made tortilla soup maybe 8 times…ever. While this might not make me an expert, my recipe is evolving into something easy, hearty, and colorful. Of course we all have our preferences…lots of cheese, mounds of avocado, with/without chicken, with/w/out sour cream, really/not so salty…but the base is always the same. It’s a chicken stock foundation with tomatoes, vegetables and just a little meat (nearly always chicken). The toppings list can be as long as the simmering, if you like. My recipe is a mixture of one of Rachael Ray’s, Emeril’s and my favorite restaurants’ versions. I will warn you…once you make a batch, you will have enough for days and days. And I don’t think this is a leftover that gets old. I promise this is EASY to make, and it will take you half the time the SECOND time you make it. Practice makes perfect, right? If you can, chop/prep all of the veggies and chicken first, then start cooking. And recruit a sous chef, too.

Tortilla soup on a bed of lettuce, drained a little. Trust me, it’s tasty.

Cha Cha Chicken Tortilla Soup
makes ten 12 oz. servings, maybe more
This Tex-Mex classic soup is hearty, full of vegetables, and complimented with well-seasoned chicken. It is slow cooked to marry the flavors. While not very spicy, additional peppers can be added to kick up the heat. Served best by itself, topped with cheese/sourcream/tortillachips/avocado, or on top of a bed of lettuce for a zesty salad.

4 garlic cloves, peeled and sliced thin
3 TB olive oil
1 yellow onion, peeled and chopped (bite-sized)
1 red bell pepper, bite-sized pieces
Salt and pepper
2 zucchini, sliced into half moons, 1/4 inch thick (leave peel on)
1 potato, sliced into very small square bites (leave skin on)
1/4 cup water + 1/4 cup water + 2 cups water
1 to 1 1/2 pound chicken (I use white meat), cut into bite-sized pieces
1 lime, cut into halves
1 can corn
2 roma tomatoes (a regular large tomato works, too), cut into bite-sized pieces
1 can Rotel tomatoes (with mild or medium chilis)
1 handful of chopped cilantro, about 1/2 cup
2 TB chili powder
1/3 (3-4 TB) palm-full of cumin
1/2 teaspoon crushed red pepper
2 whole small jalapenos, chopped (leave seeds in for more kick)
4 cups chicken stock–reduced sodium or no sodium

1CHOP: Chop all of the veggies and chicken. Turn your large crock pot onto high…or use a large soup pot on the stove (on medium).

2SAUTE: In a wok or large non-stick pan on medium-high heat, drizzle 1 TB olive oil over pan. Add in half of the sliced garlic cloves, a pinch of salt, a generous dash of pepper, and saute for 1 minute. Add in the onion and bell pepper, stirring and sauteing for 5 minutes. Onions should be clear and bell pepper should be slightly “soft.” Transfer this to your crock pot or soup pot.

3SAUTE: In the same wok, add another 1 TB of olive oil and the rest of the sliced garlic. Let saute for one minute. Then add 1/4 cup water, zucchini and potato. Sprinkle with a pinch of salt and a dash of pepper. Cover with lid and let cook for 7 minutes, or until potatoes and zucchini are 50% cooked. If potatoes are still solid, let cook for a few more minutes. Transfer to your crock pot or soup pot.



4COOK: In that same wok, add the last 1 TB olive oil and let get hot. Add chicken and the second 1/4 cup of water, plus the juice of half of a lime. Stir. Let cook on medium high for a few minutes, adding a pinch of salt and pepper, 2 TB chili powder, and 1 TB cumin. Let cook until all of the water has evaporated and the chicken has cooked all the way through–about 7 minutes. Transfer the chicken to the crock or soup pot.

5COLOR: Add the cans of corn and Rotel tomatoes to the crock pot. Add: cilantro, three cups of chicken stock, 2 cups of water, remaining cumin, crushed red pepper, jalapenos, and juice of 1/2 a lime + the lime. Stir. Cover and let marry for at least an hour, stirring every 15 minutes or so.




6TASTE: This is the best part. After that first hour of cooking, grab a spoon and taste to see if the flavors are coming together. Add more salt and pepper, crushed red pepper or cumin, to taste. If you’d like more broth, pour in the remaining cup of chicken stock. Let cook for 30-60 more minutes (or, if you can’t wait, eat a bowl now and let the rest cook). Then share your personal flaw of impatience with a friend, like you all.


7CHA-CHA: Top with your favorites and eat greedily.

Optional Toppings when served:
Shredded cheese (cheddar, jack, swiss, mozzarella, etc.)
Sour cream/Greek yogurt
Tortilla chips, crumbled
Sliced avocado
Guacamole
Chopped onions
Extra sliced jalapenos, habaneros
Crusty bread on the side
Soft tortillas on the side

I hope you’ll try this one for your next dinner party, lazy Sunday night meal, or just because. This is colorful comfort food, with a twist. Happy weekend, dear friends.

Happy eating!
Laurel

Listening to: The Head and the Heart…beautiful, beautiful harmonies and strumming. Perfect for anytime.

~Laurel~

14 years ago Short URL

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04

Jul

Crimey Limey Pie

This is a twist on a classic…with a homemade graham cracker crust, and extra zest for lime *pop* flavors in your mouth. And maybe I’ve watched too many police movies, but “crimey” is your homie, your best friend, and this pie is big enough to share, so please do. It would be a crime if you kept it all to yourself…

Crimey Limey Pie
You’ll need:
Large pie pan, sprayed with nonstick spray
1 large bowl
Large spoon
Spatula
Ziploc bag (quart or gallon)

Ingredients for crust:
1 package of graham crackers (8 full crackers)
6 TB melted margarine or unsalted butter
Zest of 1 lime 

Ingredients for pie filling:
Zest and juice of 2 limes
1 12 oz. can of frozen limeade or lime juice, thawed OR juice of 6 limes + 1/3 cup water
1 cans fat free sweetened condensed milk
3 egg whites + 1 yolk


For crust: In a ziploc bag, crush graham crackers. Pour into large bowl, along with melted margarine and zest of 1 lime. Combine. Using hands, form crust in bottom of large pie pan and mold until it covers entire pan’s bottom and sides.

If you look closely, you can see the lime zest right in the crust!



For filling: Rinse and dry large bowl for reuse. Stir lime juice and zest, limeade, milk and eggs. Stir until all ingredients are combined. Pour into pie pan. Bake at 350 for 35 minutes, or until pie is slightly firm and crust begins to brown. Allow to cool for at least 45 minutes, refrigerating afterward. Top with whipped cream for fun.

This pie is not exactly healthy, but using egg whites allows the filling to be a little fluffier than usual without the added cholesterol from most recipes that use only yolks. Enjoy with your friends.

~Laurel~

15 years ago Short URL

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