Yellow Split Pea Soup

I do not like green split pea soup. Just don't. Yucky, mushy pea-y.  Don't get me wrong, I like green peas, but tender and fresh, not all mushed up! However, yellow split pea soup... it's AMAZING! Yellow split peas are milder, sweeter and don't really taste like peas to me. This soup tastes like thick, creamy vegetable goodness. And it is good for you! Did you know that yellow split peas are high in protein, complex carbohydrates and have tons of fiber - 26 grams of fiber per 100 gram portion. Delicious on a cold day with some freshly baked Garlic Cumin bread. I always make it without the optional ingredients, but I included them because I think they would make an interesting variation. Try it out, see what you like!

 

Ingredients:

1 Tbsp. olive oil

11/2 cups chopped onion

2 cups carrots, thinly sliced

1/2 cup parsnips, thinly sliced

1/2 cup rutabaga, thinly sliced

1 cup celery, thinly sliced

1 bay leaf

2 1/2 quarts water

6-8 tsp. Better Than Bouillon, chicken flavor

1 lb. yellow split peas, picked over and rinsed

White pepper to taste

Salt to taste

Optional: Oregano, thyme, marjoram, garlic, cumin

Directions:

Heat oil in a large stockpot over medium low heat. Cook a few minutes until softened. Increase heat to medium and add the carrots, parsnips, rutabaga, and celery and cook a few more minutes. Add the water, bouillon, peas and bay leaf. Be careful not to use too much bouillon - make sure to taste it! You can always add more, even at the end. Cover the pot and bring to a boil, then lower heat and simmer partially covered. Simmer for 1-3 hours. I know this sounds like a wide range, but it really depends on your peas and how hard you simmer it. I suggest you cook it at a hard simmer (lots of little bubbles), stir occasionally, and taste the split peas to check and see if they are very soft. Once they are tender, remove from heat and remove the bay leaf. Allow to cool a little, then blend it up in your blender, Ninja, whatever you have. I used to have an immersion blender that worked really well. Some people prefer it chunky and unblended, some partially blended, but I like it totally blended and of uniform consistency. Now is the time to add some white pepper and salt to taste and enjoy. This recipe freezes well.
* I like to use Better Than Bouillon for all my chicken broth needs because it tastes great and there is no waste because you leave it in your refrigerator and make only as much broth as you need for any given recipe. It also comes in Vegetable flavor for my vegetarian friends, as well as Beef and Organic varieties.

Chipotle Chicken with Cilantro Lime Rice and Guacamole

I love Chipotle! I enjoy it so much I could eat it almost every day. However, this is not realistic, so I came up with my own homemade version. It is delish and totally satisfies the Chipotle craving! 

I am a firm believer in using a cast iron skillet for this. If you don't own one, you probably should, so go out and buy one. They last forever and can't be beat for heat retention. They are also necessary for homemade deep dish pizza - post coming soon!

I like my Chipotle with their delicious rice, guacamole, and lettuce (I know, kinda weird, but to each his own). Feel free to add salsa, cheese, beans or whatever you like. If you like their steak, I bet you could just substitute beef for the chicken.

I am a purist when it comes to guacamole and sometimes just use mashed avocado, salt and pepper. If you have good avocados, then that is all you really need, but feel free to add onion, tomato, chopped green chiles - it's all good.

Chipotle Chicken
 

Ingredients:

6 boneless skinless chicken thighs

vegetable oil for cooking

Marinade:

1 (7oz.) can chipotle peppers in adobo sauce (use sauce only and discard the peppers or save for another use)

Juice of 1/2 lime

3/4 tsp. ground cumin

3/4 tsp. dried oregano

1/2 tsp. salt

1 tsp. finely chopped garlic

1 Tbsp. honey

 

Directions:

Combine marinade ingredients in a ziploc bag. Add chicken and marinate in the refrigerator for 12-48 hours.

When ready to cook, remove from refrigerator and set on counter about 20 min. So chicken is not too cold when you cook it. Preheat a 12" cast iron skillet or griddle to medium heat (I use level 4, full burner on my electric cooktop). Add 1-2 Tbsp. of oil and add 3 pieces of chicken. Cook for 6-7 min. per side, flipping only once or twice. It's okay if it gets a little charred - makes it taste great. Remove from heat and allow to rest about 5 minutes I like to add a little more salt to taste at this point. Thinly slice or chop into small pieces. Cook remaining chicken breasts. 

Serve on flour tortillas with Cilantro Lime rice, guacamole, and julienned romaine lettuce.

Cilantro Lime Rice

Ingredients: 

2 cups water

1 cup long grain rice

1/2 tsp. salt

1 bay leaf

1 1/2-2 Tbsp. equal parts lime  lemon and orange juice

1/3 cup finely chopped cilantro

 

Directions:

Bring water to a boil. Add salt, bay leaf and rice and stir. Reduce heat, cover and simmer for 25 min until rice is cooked. Let rest 5 minutes, then uncover and add juice and cilantro; fluff to combine.

Guacamole

Ingredients:

Mexican avocado

Lawry's garlic salt

Lawry's Seasoned Salt

 

Directions:

Skin and pit avocado, then mash in a bowl. Season to taste with Lawry's Garlic Salt and Lawry's Seasoned Salt.
 

Banana Smoothie

Time to get back on track after Valentine's Day. Between all of my baking, my daughters' baking, the classroom party, and my sweetie's presents from the famous Haydel's Bakery in Jefferson, Louisiana, I am in sweet sugar overload!

I love to have this smoothie for breakfast or lunch because it is delicious, easily digested and keeps me full for a long time. I usually make it just as the recipe says, but sometimes add some almond or peanut butter on days I am really hungry. It is also good with other types of fruit in it. 

Ingredients

1 cup almond or coconut or soy milk

1 ripe banana

1/4 tsp. vanilla extract

1/4-1/3 cup plain Greek yogurt

1 Tbsp. Chia seed

1 tsp. Maca powder

1 slice fresh ginger

1/2-1 tsp. honey

1 1/2 cups crushed ice

Directions

Put the ingredients in the blender in the order shown. It is important to put the ice in last because the smoothie will blend more easily this way. 

Blend and enjoy!

Chocolate S'mores Cake

This recipe was inspired by the February 2014 Family Circle S'mores Cake recipe.
I used the chocolate cake recipe on the back of the Hershey's Cocoa container Hershey's "Perfectly Chocolate" Chocolate Cake Recipe. If you have never made this chocolate cake, I strongly encourage you to do so! It is perfect. C'mon, they would not have put it on the back of the container if it was not amazing. However, I personally do not care for their frosting recipe.

I was just not feeling the plain crumbled graham crackers in the layers, so I switched them out for crumbled chocolate pie crust. Valentine's day is all about the chocolate, right? I do think a crumbled graham cracker pie crust would be yummy for any other day of the year.

Instead of using Family Circle's filling recipe, I used King Arthur Flour's Marshmallow Icing Recipe. It was light and not too sweet.

I simplified the layering process because it is just too dangerous for me to be flipping cakes around. The original recipe calls for mini marshmallows on top, which look really pretty when toasted. However, if you do not have a cooking torch to brown the marshmallows, don't worry, I think I have come up with an equally pretty option.

Ingredients
Cake:
1 3/4 cup all-purpose flour
3/4 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 3/4 cups sugar
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Marshmallow Icing:
2 cups (1 pint) heavy or whipping cream
1 bag (10 to 10 1/2 ounces) marshmallows; mini-marshmallows are easiest to use
1 cup confectioners' sugar
1/8 teaspoon salt
1 to 2 teaspoons vanilla extract

Filling/Layers:
1 jar of hot fudge topping
Keebler® Ready Crust® Chocolate Pie Crust, crumbled
1 1/2 cups mini marshmallows, if desired

Directions
Prepare cake according to recipe directions: Hershey's "Perfectly Chocolate" Chocolate Cake Recipe

Prepare icing according to recipe directions: King Arthur Flour's Marshmallow Icing Recipe

Assembly without cooking torch:
Place one cake layer on a plate. Spread 1/2 of the jar of fudge on top (the fudge will spread a bit more easily if slightly warmed first). I just put the jar in the microwave for a few seconds. Allow some of the fudge to ooze over the the sides for delicious effect.

Let the fudge set for at least 10 minutes. I found that if the fudge is set, it is easier to spread the marshmallow icing. Spread with about 1/3 of the marshmallow icing. Sprinkle with 2 Tbsp. of the crumbled chocolate crust. 

Place second cake layer on top and top with remaining fudge.

Spread 1/3 more of the marshmallow frosting on top of the fudge and sprinkle with 2 Tbsp. of crumbles.

Assembly with cooking torch:
As above, but instead of using marshmallow icing on second layer, top with marshmallows and lightly brown the marshmallows with a cooking torch.

Cake Batter Blondies

Thank you, thank you to Girl Meets Life for the wonderful Cake Batter Blondies recipe!

 

I followed her directions and used just 1/4 cup of milk.

      

                                 
             

Becky's Enchiladas

It seems that when you live in the South, everyone has a favorite enchilada recipe. Well, here is my family's favorite.

I usually buy a whole roasted chicken and use the dark meat for the enchiladas and save the white meat for other uses. Sometimes I use the whole chicken and double the recipe and cook both batches, then freeze one set of the enchiladas (I freeze it in serving sized portions for easy reheating after school!)

We like to use wheat tortillas from our local HEB store and Hatch Green Chile Enchilada Sauce. 

Becky likes shredded mozzarella so we always seem to have a bag of it around, but I think Monterey Jack would be delicious. Don't stress out over the Mexican cheese. I think the dish would be just as good if you omitted it and just added more of the shredded cheese.

I use cumin and coriander because I love these flavors but feel free to add green or red chile powder or Mexican oregano or whatever seasoning you like! This is a mild dish, so if you like spice you need to kick it up a notch. If it weren't for the kids I would add some fresh cilantro.

Serve with your choice of condiments and sides such as sour cream, guacamole, yellow rice and beans.

Ingredients

2 large cooked chicken breasts, shredded OR 2 thighs and legs, shredded

1/4 tsp. garlic salt

1/2 tsp. ground cumin

1/4 tsp. ground coriander

8 flour or corn tortillas

8 Tbsp. cream cheese

1 (10 oz.) can Green Enchilada Sauce

2/3 cup crumbled Queso Fresco or Cotija cheese

1 cup shredded cheese of your choice, divided

Directions

Preheat oven to 400° F.

Coat the bottom of a 13"x9"x2" baking dish with 1/4 of the enchilada sauce.

Place the shredded chicken in a bowl and season with the garlic salt, cumin and coriander and about 1/8 cup of the enchilada sauce. Taste it to make sure it is seasoned to your taste.

Spread 1 Tbsp. of cream cheese on each tortilla.

Put 1/8 of the chicken mixture on each tortilla.

Top each tortilla with the crumbled cheese and 1/2 cup of the shredded cheese.

Roll up the tortillas and place them seam side down in the baking dish.

Top with the remaining enchilada sauce and sprinkle with the remaining 1/2 cup of shredded cheese.

Bake covered for 30 minutes until warmed through.

Future Self or Not Regretting It Later

This one's for you, Leela Lemon Verbena...

Thinking deeply about your choices and actions from the stance of your future self can serve as both a motivational and a corrective force. It can help you stay true to who you really are as well as inspire you to leverage your desires against your fears.
                                                                            - Cheryl Strayed, Tiny Beautiful Things