What Exactly Is A Girls Night?

October 25, 2013

photo You know how life likes to hit you in the face like you were the star in a V8 commercial, you know . . . Isn’t that always how it goes? You were just skipping along singing your merry little tune, and then all of the sudden. . . brick wall. There are many comforting things to reach for in said moments. Sometimes chocolate will do, sometimes you need a big hug from your Mama. My favorite way of cheering up is my Mom, Sister, a stiff drink, and a movie. . . . And we’ll just throw in some cake decorating for good measure, cause it’s kindof what we do. Last week was by no means a bad week for me, however, my adorable Mother did want some assistance with some cakes she had due, and I saw it as a perfect occasion to make some warm soup, and watch a movie together. My Mama took it from there and provided the delicious Lemon drop Martini (Recipe to come later.) Then if you throw my sister Abbey into the mix, you have the best entertainment, girl talk session of your life. . . 

photo-2

Couldn’t recount one exact topic we hit on, but believe me, I’m sure we solved world hunger and peace in the few hours we were there together. So, the soup that brought us all together was a nice spicy Tortilla 

Soup, the good authentic kind, don’t shy away from it just because of the spice, or because it seems like there is just too much going on, I promise it isn’t scary if you just dive right in. You can omit the Jalapeno’s for less heat if you aren’t one for the spicy side of life. 

Annnnd, for the recipe : 

 

Print Recipe
Tortilla Soup
A delicious vegetarian pureed soup with a kick.
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings
People
Ingredients
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings
People
Ingredients
Instructions
  1. Take the dried chilies and toast in a pan over medium heat pressing the flesh down and flipping over until you can smell the aroma, flip over and do the same to the other side. You can also do this over an open flame if you have a gas stove. Break up the Chili and place in a blender along with the diced tomatoes and their juices.
  2. While the blender is going, heat the oil in a medium saucepan and saute the onion, jalapeno, and garlic until softened. Approximately 5-7 minutes. With a spatula or a slotted spoon press the veggies against the wall to get the excess oil out.
  3. Transfer the veggies to the blender and process until smooth.
  4. Return the saucepan to medium-high heat and pour the blended mixture to the saucepan. Stir constantly for about 6 minutes until it is a thicker consistency, like tomato paste. Reduce heat to medium, medium-low. Pour the two quarts of vegetable stock into the pan and simmer for about 15 minutes.
  5. Ladle out the soup into serving bowls, top with cheese, sour cream, avocado, and broken tortilla chips and enjoy!
  6. I wanted this to be a vegetarian recipe, however you can by all means use chicken stock instead of vegetable and cook off some chicken and garnish with chicken as well.
Share this Recipe

Salty Caramel Latte Popcorn

October 9, 2013

 

Salty Caramel Latte Popcorn

 

I have an obsession. . . Some might call it a problem, I’m completely content with it . . . This obsession of mine. . .Prepare yourself. . .  is with popcorn. . . Whew, so glad to get that off my chest. Morning, noon, night, regardless of the time of day, I could pick up a handful of popcorn and go to town; sometimes I just rule out a well balanced dinner and have popcorn, sounds like a good time right? Truly it is. Recently I have just taken to popping large batches on the stovetop and putting it in bags in the pantry so I don’t have to pop some at all hours of the day, I mean who really wants to stand over a big pot waiting for those precious kernels to work their yummy magic when they get a case of the munchies?!

Let’s talk pairings, there is nothing like grinding your own sea salt and peppercorns with a mortar and pestle and sprinkling that freshness over the hot popcorn. It is classic, and true to the popcorn flavor. I prefer white kernels to yellow, I don’t know why, but they just always come out fluffier and lighter for me.  Chocolate. . . YES. . . this is a must; tossed into the warm, salty goodness, this will make the best movie companion a girl could ask for (Or a guy for that matter, we don’t discriminate). There are so many things you can do with popcorn, its a wonderful blank slate for a caboodle (yes, I did just say caboodle) of flavor combinations.

 My choice, salted caramel, well let’s just be honest, come fall time, everyone loves three flavors. . . pumpkin, salty caramel, and coffee. The ambient temperature starts to drop, we all grab our scarves, our pumpkin flavored latte, or tea, and we get amped about leaves changing colors and falling from trees and cool breezes and all that makes autumn so magical.  So here is where my obsession meets the seasonal fall inspirations.

Print Recipe
Salty Caramel Latte Popcorn
Salty caramel coated popcorn with just the perfect hint of coffee.
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Cups
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Cups
Ingredients
Instructions
  1. 1. Pop the popcorn according to instructions on the kernel package. You will need 12 cups of popped popcorn
  2. 2. In a medium size saucepan, combine the butter, corn syrup, sugar, and salt and bring to a boil.
  3. 3. Once the mixture is boiling, allow to boil for approximately 2 minutes. While this is boiling add the ground coffee. (The finer you grind it the less grainy the coffee grounds will be and the more flavor you will get out of them)
  4. 4. Add the Vanilla, and then the Baking Soda. The soda will react with the heat and make the caramel mixture fluff up.
  5. 5. Pour the caramel mixture onto the popped popcorn and turn the popcorn over until it is coated with the mixture. Turn the coated popcorn out onto either a baking sheet or wax paper to cool.
  6. 6. You can add any other additional things like pretzels, M&M's, peanuts or pecans. And then you are all done!
Share this Recipe