Chicken Tortilla Soup

I really don't like starting another blog post saying, "I haven't posted in a while", so I won't. :-) But really...I'm sorry! I know I've been a slacker about posting. The thing is, I've actually been cooking and baking a lot. I don't know where my head has gone with posting.  Anyways....

Tonight's dinner was Chicken Tortilla Soup. Now, I can't actually take credit for this recipe since I found it on Pinterest, so I'll link you to her site just in case you want to look around. Chicken Tortilla Soup As an aside...how amazing is Pinterest?!? I can't stop looking up recipes and cooking! Not that this is a bad thing as you can see from tonight's meal.
Ok, I'm getting off track here. This is the recipe. So easy, so quick to prepare, and so delicious. It's the perfect Fall meal, and it's also great because you just throw it in the crock pot and walk away. !!! Nice!

Chicken Tortilla Soup
2 boneless, skinless chicken breasts (I used a package of boneless, skinless chicken tenders that I had & it worked well)
2 cans Ro-Tel (I used the Mild flavor, but you can add whatever kind you'd like depending on if you like it spicy or not)
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn (use fresh corn if you have it)
1 onion, chopped
2 cans low-sodium chicken broth (14 oz. size)
1 1/2 cups of water
1 Tbsp. garlic powder*
1 Tbsp. chile powder*
1 Tbsp. cumin powder*
1 Tbsp. dried cilantro*
*You can also use a packet of chicken taco seasoning instead of the spices if you'd prefer.*
Garnishes (optional): shredded Mexican cheese blend, sour cream, tortilla chips, avocado

Put chicken broth, water, beans, corn, onion, and spices in the crock pot. Stir to combine. Put chicken breasts in the mixture, and make sure they're partly submerged in the liquid. Cook the soup 6-7 hours on  high or 8-9 hours on low. I took the chicken out half way through and shredded it. The actual recipe said to take it out at the end. I liked shredding it and placing it back in the seasoned liquid for a few more hours. I feel it allowed the chicken to soak up more flavor. The process at that point is really up to you. :-)
Once the soup is done, serve yourself a nice hearty bowl and garnish with your favorite toppings. You'll have to let me know if you try this recipe. It blew me away!!!

Spinach Artichoke Dip

I made this Spinach and Artichoke dip yesterday during my lazy and relaxing Labor Day.  Something so simple, and let me tell you, so DELICIOUS, sparked many Facebook comments asking for the recipe. I think I sent the recipe out 6 times yesterday. So to save me from sending it yet again, here it is in all of its simplistic glory. I hope you enjoy it as much as we did. :-)

Hot Spinach and Artichoke Dip

1 can of artichoke hearts (I used the 13oz. Organic size)
1 package of frozen spinach, squeezed and thawed
1/4 cup of shallots
1 clove of garlic
1/2 cup Greek yogurt, plain, non fat
1/2 - 1/4 of mayonnaise ( I know it sounds like a lot, and I used closer to 1/4, but it really DOES add flavor!!!)
2/3 cup Parm (I only used a small sprinkle just to make sure everything binds)
Salt & Pepper
Olive oil spray

Preheat oven to 375 degrees. I used a circular pie plate, but use whatever baking dish you have. Chop the shallots and garlic and set aside. Drain and chop your artichoke hearts. Make sure the artichokes are slightly fine because remember, this is a dip and you want everything close to the same size...and better for dipping! :-) Put all the ingredients into the pie plate and mix together. Smooth out the top and add a sprinkling of mozzarella cheese to the top. You can leave out this step if you don't want the cheese.

Bake in the oven for 20-25 minutes until golden brown. Serve immediately. I served the dip sliced celery, cherry tomatoes, and cut carrots. Leave a comment to let me know when you made it! Bon Appetit!!

Fancy meeting YOU here!!

I realized tonight that I haven't blogged in a few weeks....which is unlike me. Yes, don't worry, I have definitely been eating!! haha. I haven't gone out to dinner as much because we've been cooking at home. When we do go out it's just our normal sushi date or something else you've seen before.

Last Friday Carl and I had a date night. What a nice guy to text me and tell me to be ready by 5:30 because he had made reservations at a local restaurant. <3 We hadn't been to this restaurant in a while, so I was excited when he told me had made a reservation at Farm to Table Bistro. Farm to Table is located on route 9 in Fishkill, NY. The last time I was there with Carl and my parents, we shared a small appetizer portion of the best white macaroni and cheese made with pieces of shaved black truffles. There she goes again with those truffles, you're thinking. I know, I know. I will seriously try mac and cheese anywhere, and it's really an added bonus if anything and everything has truffles OR truffle oil. I'm getting away from myself here.

Carl made a reservation, but it was clear when we got there that he didn't need to do that. We were the only table there. I will just post my food choices for the night instead of getting into what I thought of the service. So here we go!

This was my main course. Seared duck with a fig demi, (have I mentioned how much I love figs??), summer vegetable Quinoa, and homemade mashed potatoes. Something I have said before is that I love duck. It really is something either you like or you don't. It is a bit oily and can be fatty in some spots. For me, I think that leads to the appeal. The texture, the crispy bite while the next bite is soft and buttery, and the flavor that lets you know you're eating something decadent. And we were!! The figs gave it that element of sweetness that cut through the richness of the duck. And if you've never tried Quinoa...well, what are you waiting for?? It's amazing. All you need to do is Google some recipes for Quinoa and you'll never stop eating it.

Of course when Creme Brulee is on the menu I'm going to get it!! Not the best I've ever had, but caramel is one of my favorite flavors. Caramel + Creme Brulee = Something I NEED to try. :-) It had the crispy top, just how I like it. The inside was rather watery, if you can believe it. It was a lot to finish. Good thing I had Carl to take a few bites away from me. :-)

I want to know, what is one of the best dishes you have ever eaten? It can be either an appetizer, an entree, or even a dessert. We all have a favorite. Tell me!! :-)

Tomato Cafe, anyone?

I had the pleasure of trying The Tomato Cafe last week for lunch. If you live in the Dutchess County area, or you're within a normal driving distance from here...the Tomato Cafe is worth it. It doesn't look like much from the outside. It always looked like a small restaurant that wouldn't have much seating. It's the exact opposite! Lots of room, a pizza oven that gives off a toasty aroma you can smell from the street, and it's a cozy atmosphere that makes you want to linger over your meal. Good food coupled with good conversation makes this local spot one of my new favorites. But enough about the cafe itself, let's move onto the food! Isn't that what you came here for? :-)

This was my grilled cheese toasted to perfection. Buttery rye bread with creamy, stringy Gruyere cheese stuffed inside. I always feel the need to tell the server I want my bread toasted "well." Does anyone else loathe a spongy grilled cheese sandwich? I don't want just a small second on the grill which leads to no crunch. I want well toasted bread that warms and melts the cheese inside. But I'm getting away from myself here. The cheese had such a smooth texture, and I love the strong taste of rye seeds in the bread. A fresh salad with a light vinaigrette dressing came on the side. You can make any grilled cheese combo you'd like. I plan on going back and getting something different this time.

 Did I forget to mention tomato soup at The Tomato Cafe? Whoops! If you want a thick, fresh tomato soup made from scratch, you need to order it here. This soup has just the right amount of acidity and spice. You can taste how fresh the tomatoes are, and there is nothing canned about this soup. The spice comes from the flecks of black pepper you can see in the soup. The texture isn't completely smooth, and that's the best part. Small chunks of pulverized tomato let you know the soup was made on the premises. Toasted, warm croutons come on top of the soup to top it off. Need I say more? You have to try it for yourself.

Last but not least, mac & cheese. You're probably sick of me posting stuff like this, but I'm a sucker for comfort food. This is Grown Up Mac & Cheese, also from the cafe. I didn't eat this alone. I know what you're thinking. :-) I actually went to lunch with my mother, and we shared the macaroni. It looks like a big plate, but this is a small half size order, and it's perfect for sharing. A blend of cheeses covered with toasted breadcrumbs over al dente macaroni and covered with crispy bacon. It never said what the cheese blend was, but they have some delicious cheeses there. I can only imagine what it was.

So, to end this blog I need to make sure you realize what a great day this was. Not only was the food something I'd go back for again and again, but I had lunch with my mom that day. It was a time to connect and catch up. That's really what food is about to me. I'm never eating these delicious meals alone. I'm always with someone else to share in the experience with. It may be my husband, my mom, both my parents, my sisters...anyone! There's always someone I love with me as we slowly enjoy our food and don't rush the time away. I leave you with these words...take the time to savor, slow down, and remember all the little things.

Kale, Mushroom, and Cranberry Tart

This is one of my absolute favorite recipes, but unfortunately, I can't really take credit for it. It's a delicious kale, mushroom, and cranberry tart with a honey-sweetened Gorgonzola cheese spread. It may sound weird, but I promise you, it tastes amazing, and it's a great way to pile on the veggies and nutrients. I saw it on the Food Network and then put my own spin on it. A lot of people always ask me for the recipe, so here it is.

What you will need:
1 package of Baby Bella mushrooms
2 - 8 inch Boboli pizza crusts (or whatever brand you can find)
Kale (can either be fresh or frozen. I opt for fresh)
1 medium shallot
1 clove of garlic
2 tablespoons of garlic oil (or olive oil)
White wine
Salt and pepper to taste

4oz. of light cream cheese (softened at room temperature)
1/4 cup of sour cream
1/2 cup of crumbled Gorgonzola cheese (softened at room temperature)
Honey

Before you start, turn your oven to broil on the low setting. Put your pizza crusts in the oven for about 8-10 minutes. You want them slightly crisp but not hard. Remove them to let them cool.

Pour a tiny bit of olive oil in a skillet. I use garlic oil which you can buy near the olive oil in any grocery store. You don't NEED to have it, but I just love the flavor. Olive oil works perfectly. Mince a medium sized shallot and 1 clove of garlic. Sautee them together over medium low heat so you don't burn the garlic, and the flavors will infuse themselves in the oil. The shallot will become nice and soft. I use a shallot because I love the mild onion flavor, and I feel as if a regular onion has a flavor that is too strong for this dish. While those are cooking, chop up 1 container of Baby Bella mushrooms. Again, make sure to chop them small because they will top our crust later. If you like the pieces bigger, by all means. Cook down the mushrooms with the garlic and onion mixture. Right before it looks like the mushrooms are done, add a splash of white wine. It can be cooking wine or any white wine you have on hand. It adds such a depth of flavor. When I say "splash", I mean splash. You don't need more than 1/4 cup.

Next, be sure and chop up your kale if it's not already in pieces. Kale is a lot easier to eat if you chop it into smaller pieces, and it works well for this recipe. Sautee the kale in the pan with the mushrooms, garlic, and shallot. It will take a while for the kale to cook down if it's fresh. It may look like a lot, but it will wilt into a lot less. (I'm a huge fan of kale, so I will buy a large bunch and cook the whole bunch down.) Season the kale with salt & pepper as it cooks. I always flavor in layers to be sure that every element has flavor.

The last thing you want to do before the veggies are done is to add 1/4 cup of dried cranberries. You may think this sounds weird, but it's absolutely delicious with the kale and mushrooms. Stir the cranberries into the veggies and give them a few minutes to soften. As the mixture continues to cook, the cranberries will reconstitute slightly. After about 5 minutes you can take the veggies off of the heat and allow them to cool off.

While the vegetable mixture is cooling you're going to make the Gorgonzola cheese spread for the tart. In a large bowl combine the cream cheese, Gorgonzola cheese, sour cream, and honey. (I know this sounds like a strange combo, but trust me...Gorgonzola cheese and honey...YUM!!) Using electric beaters, or a mixer, cream the ingredients together. The consistency should be smooth but slightly thick. Remember, if your cheeses are at room temperature that will lend to a smoother cheese spread. Spread this mixture onto your pizza crusts.

Spoon the room temperature veggies on top of the cheese spread. This is where you can have fun because you can add as much of the vegetable mixture that you'd like. (Hint: add a lot!)

And you're done! I use a pizza cutter and slice it into 4 pieces. I only end up eating half of it, but I definitely have been known to eat the whole thing. ;-) Experiment with it, try it a few times, and let me know what you think of it. It's a favorite of mine when I need lots of nutrients. Happy eating!

TAO NYC

TAO  was such an amazing and delicious experience. These are the things you do on special occasions, and with people you love, and in my opinion, they create the best memories.

My husband and I started off our day in the city seeing a matinee performance of The Phantom of the Opera. This was my wedding present to him. I know what you're thinking, "Wow! That's quite a present!" Let me clarify by saying he gave me something just as spectacular. My phone was dying and he treated me to an iPhone upgrade. Not too shabby! I'm a lucky girl. :-) I'm getting off topic here. Anyways, we had 10th row orchestra seats for Phantom, and like I said, it was even more spectacular than I remember. I had seen Phantom for the first time in either 7th or 8th grade. Not remembering a lot of it, and I'm sure not appreciating it at 12 years old, I fell in love with it all over again. The music was so hauntingly beautiful. I also found myself crying by the end of the show because the story was just so moving and so heart-wrenching at times. It was nice to appreciate it more than ever when seeing it 20 years later. I was humming "Music of the Night" for the rest of the evening into this morning.

It's hard to go to TAO and not want to order everything on the menu. We started with an appetizer of lobster wontons with shitake mushrooms in a ginger soy sauce with scallions. This appetizer had one of the best sauces I have ever had. Sadly, we ate them so fast that I forgot to photograph them! Ha! Oh well. I apologize.

Tao-hito (their version of a Mojito with Bacardi Limon) So refreshing on a hot day!

I'm really not much of a drinker, but this Mojito hit the spot. Complete with fresh mint muddled in the bottom of the glass, fresh mint garnished on top, and a fresh piece of sugar cane...this drink was a wonderful precursor to our meal. It was so nice to sip this frosty drink because it wasn't loaded with strong flavors. The flavors were all clean and refreshing.

Coconut shrimp with spicy Thai peanut curry sauce and white rice on the side

This dish was my main meal. I'm a big shrimp lover, and I also love anything you can put a coconut curry sauce on. The rest of the food is just a catalyst to get the food into my mouth. Just kidding. ;-)  The shrimp on the plate was gigantic, and I found myself cutting each one into several pieces so I could eat it. It also made it a lot easier to swirl around in the sauce. Mix a piece of shrimp with some sauce and sticky rice...YUM!! It really didn't take much convincing for me to finish my plate. Of course I had to leave room for dessert. Do you not know me by now??  :-)

Banana pudding with a fortune cookie crumble & 2 fried bananas

I stress that we ordered 2 desserts STRICTLY so I could sample flavors and take pictures for this blog. Sooooo...what you see here is the absolute best banana pudding dessert I have ever had. This bowl is insanely deceiving because you don't understand how deep it is. (But seriously, I wasn't complaining.) The crunchy topping paired so perfectly with the smooth and creamy pudding. It had such an intense banana flavor. This is not your mom's Jell-o pudding she made for you when you were a little kid. As I ate further into the center of the bowl, I was pulling out pieces of chopped banana. The bottom was a lightly moistened crust just like on top. Heaven. I'm not even sure I have words for it. One thing I will say, I didn't finish it all so clearly I took the rest home. As I write this, I finished the last bite.

Lemongrass Creme Brulee with Macadamia nut cookies

As I've said in other posts, Creme Brulee is my favorite dessert, and I need to order it whenever I see it on the menu. This was no exception. Did I mention we shared the dessert and I didn't stuff my face with both? Ok, good. Just checking. The lemongrass flavor with this dessert was exceptional. It was a light hint, so it didn't take away from the cream custard and crunchy sugar topping. I let my husband eat most of this while I concentrated on the banana pudding, but I would've probably taken that home as well. Needless to say, there was no leftovers from that confection!!

I hope you get to Tao one day. It's definitely an experience if you love Japanese culture like I do, love Asian food, and are willing to try a great mix of Asian fusion dishes. Branch out and order a meal with flavors that pique your interest. Until then, happy eating! :-)

My Terrapin Experience

Ginger, Leek, and Tofu Potstickers appetizer

If you ever have a free weekend, or just want to try something different, head North to Terrapin Restaurant in Rhinebeck, NY. Terrapin sits towards the end of the bustling Rhinebeck area, but in my opinion it's worth whatever you need to do to get there.


Let me backtrack and say that this dinner was a surprise birthday present from my husband. I had been to the restaurant once before but this time it had a special meaning. I was celebrating with my husband, not my boyfriend or fiancee anymore, and this was one of many more to come.


Seen above are the ginger, leek, and tofu potstickers. Full of flavor in chewy little pockets. Dip them into the sauce and get a sweet and salty mixture of...I honestly don't even know what the sauce was made of. It was delicious. When you bite into the potsticker you can see all the fresh vegetables, and you know for a fact that nothing is processed or previously frozen. Score! :-)

Arugula Salad with Goat Cheese Wontons

The goat cheese wontons on this arugula salad were the best part. Not that the salad wasn't delicious, because it was, but the wontons...I have no words! Or do I? I do! I noticed at the end of our meal that a lot of foods on the menu came as tapas. The goat cheese wontons were one of them. Hmmmmm...a meal full of tapas and a salad next time? I'd say that's what I would do, but the menu is just too amazing. When you go there you'll see.

This was my meal. Orecchiette pasta with English peas, big chunks of buttery-tasting lobster, and herbs & spices in a Pernod cream sauce. I didn't know what Pernod sauce was when I ordered it, but it sounded way too good to pass up. Pernod is apparently a liquor tasting of anise seed or fennel. That would explain why the dish has a bit of a sweet taste to it. My mouth waters just looking at the picture time after time.

And last, but not least, the best Tahitian vanilla Creme Brulee. I have really had a taste for Creme Brulee ever since I went on my honeymoon. We were served a delicious dessert of the creamy concoction one night at a restaurant on the beach. (This restaurant also served us the most enormous Antiguan lobster tail I have ever seen in my life, but those stories are for another blog.) :-)  I did the right thing with dessert by ordering a tapas size, and it was just right. If you've never had Creme Brulee, it is a thick dessert which can be heavy, so small portions are just right. The best part of eating this dessert is when it's first presented to you. They use a torch to solidify the sugar on top. You take your spoon and poke the top crust so it breaks. I don't know what it is, but it's an amazing sound when you break through the sugary topping. I love the whole darn dessert, but there's something about the topping. Maybe one day I'll have the nerve to attempt to make this dessert. Any guinea pigs out there?? :-)

I Hope You Like Mac & Cheese!

                                                             Grown-Up Mac & Cheese
Mac & cheese made with Gnocchi pasta, truffle oil (YES, more things with truffle oil!!), topped with toasted breadcrumbs, and crispy bacon. Thank god this was only an appetizer!! Shared this today at lunch with my mother. Beacon Falls Cafe  I have no other words.

I also had a tasty tuna sandwich that had apples, cranberries, celery, and other crunchy things involved. But honestly, I felt the sandwich paled in comparison to the mac and cheese. I'm always on the search for the perfect mac & cheese. Share locations if you have them! In the meantime, check out the Beacon Falls Cafe! :-)

Don Tommaso's Bistro Italiano

No, these aren't ordinary french fries. This is an amazing appetizer at my friend Tommy's restaurant, Don Tommaso's Bistro Italiano  Crispy french fries with a Gorgonzola truffle oil dipping sauce. YES, let me say that again...Gorgonzola truffle oil dipping sauce! It's definitely not very figure friendly, but I eat at this restaurant once a year on my birthday. This year I told myself I will be going back more often. The food is so good and the atmosphere is so relaxing. I really could have eaten every french fry myself, but...I shared. :-) If you want delicious tasting, homemade Italian food, you need to try Don Tommaso's. It's all fresh and REALLY tasty.

I ate here with my parents last Thursday. We sat outside on the patio, and it was the most gorgeous evening. Warm breeze, cold drinks, delicious food, and good company. Unfortunately for me, I forgot to take a photo of the one delicious reason I look forward to this restaurant each year. The Garganelli Ai Funghi! It's a quill-shaped pasta with spinach, mushrooms, sun-dried tomatoes, mascarpone cheese, and truffle oil. (Can you tell how much I like truffle oil yet?!) It is hands down one of the best dishes I have ever had. I would travel for this dish. Lucky for me this restaurant isn't too far from me. :-)

By Popular Demand. :-)

As most of you know, I read anything about food I can get my hands on. I read cookbooks and cooking magazines in bed...don't judge me! ;-) Sifting through my mail one day, I found an offer for Cooking Light magazine.Cooking Light magazine  I had heard of it before, and I was deep into Weight Watchers at that point, so I was looking for some new healthy recipes. Needless to say, the offer of a subscription for $10 caught my eye. I guess I'm like my grandmother in this sense where a good offer or something from "As Seen on TV" seems like a great deal to me. (Does anyone else out there watch infomercials?? Anyone?)

You're probably thinking, what's the point. I do have one. When I signed up for the magazine, I started receiving recipes in my email each day from them. Some of them I love, and others not so much. This picture is dinner from the other night. Roasted eggplant and sweet red peppers, arugula tossed with olive oil and salt & pepper, goat cheese, and a pesto mayo on Ciabatta bread. It was absolute heaven! The combination was what I expected, but even better! Now, what the recipe really suggested was to just put pesto right on the sandwich. I took the liberty of changing the recipe a bit and making a pesto mayonnaise. It was insanely delicious. This is what I do. I use the recipe as a guide, but I usually switch some of it to make it my own. When the recipe suggested I broil the eggplant and peppers, I actually roasted them in the oven at 400 degrees for about 30 minutes. They became nice and soft, and they were perfect for this sandwich. The soft veggies paired well with the soft bread and the crunchy arugula. Use ingredients that you really love. Fortunately for my husband and I, we love all the vegetables in this dish, and we especially love the arugula. Make sure your produce is nice and fresh, and be sure to buy and use the bread that very day.

Since so many people have inquired about this sandwich, here is the link to the recipe. I wish I could take credit for creating this simple, yet incredibly delicious sandwich. If you decide to make your own, let me know how it turns out! Here's to your next delicious bite. :-)
Eggplant, red pepper, goat cheese sandwich