Dear Diary

Dear Diary,

It’s been a while since I last wrote. So much has happened!  I got my first training bra and my braces came off.  Johnny asked Suzie to go steady which really makes me mad because I’ve liked Johnny since 8th grade and he’s never even smiled at me.  Maybe if I take down that picture Eric Nies that I have hanging in my locker…

Kidding! I feel like this is what I should be writing, having yet again neglected this blog out of deference to daily life.  But now we have arrived at that glorious time of year when temps cool down and I have the urge to hunker down and prepare my family for hibernation.  I’m going to take the well-traveled route of squash dishes, slow-cooked meats, stews, generally anything super aromatic and warm.

Chipotle Chicken Soup

Yes, folks, I am a walking, talking cliche but there’s a reason the autumnal classics have become, well, classics. This week’s treat? A take on a Rachael Ray recipe…

Chipotle Chicken Soup

1 rotisserie chicken
3 chipotle peppers (diced) + 2T adobo
28oz fire roasted tomatoes
2T extra virgin olive oil
1 onion
5 cloves garlic
3C chicken stock (preferably homemade, but definitely low sodium)
2 bay leaves
2T dried oregano
2T cumin

1. Remove meat from chicken carcass.  Shred the meat – use white and/or dark meat.

2. Grate the onion (freeze onion for 20 mins prior to avoid crying).  Peel and mince garlic.

3. Heat olive oil in soup pot.  Add onion, stirring constantly until the onions are transparent.  Add garlic and stir until garlic turns light brown.

4. Add the chipotles, adobo, tomatoes, chicken, stock and bay leaves.  Bring to a boil then reduce heat to low.  Stir in oregano and cumin.  Simmer, covered, for 20 mins. Add salt to taste.

At this point I added a can of black beans (rinsed & drained) for a little extra fiber & protein.

I served the soup over rainbow couscous that I cooked in chicken stock.  A little shredded cheese, a dollop of Greek yogurt (which I prefer to sour cream), and a lime makes for a delicious meal.  You could also add corn to the soup and garnish with cilantro. Ooh, and serving the soup with Fleurt Chipotle cornbread on the side? C’est bon!

Next up this week? Pumpkin muffins.


About Fleurt Butter

Butter's been given a bad rap over the years and I'm on a mission to make butter sexy again; to take delicious, flavorful, colorful, sensuous butter. I am not a chef; I blush when I refer to myself as a 'cook' because that seems too generous. Sometimes I turn out dishes that I am incredibly proud of, often times I'm just pleased to get something on the table without burning the house down. The idea behind Fleurt is that using it in meal preparation enables me to put fabulous food on the table in front of my family and friends with a minimum risk of botching the job! I should warn you that I can not be held responsible for all grammatical errors and general rambling...I might be undergoing 'therapy' as I write (see my 1st post). I'm writing these posts and cringing as I do so. I've yet to be convinced that people actually want to read what I write, but I am hopeful that the recipes I post are used and enjoyed. I certainly have fun testing them and finding ways to bring Fleurt into my daily life!
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4 Responses to Dear Diary

  1. Holly says:

    Good one Sharon! Your such a fun writer. You always make we want to read on. I can’t cook at all, but you make me want to try…

  2. Holly says:

    …and apparently I can’t “grammar” either – I meant, “You’re”

    • Imperfect grammar, whether it’s intentional or accidental, makes you my favorite kind of reader because you are far more likely to forgive my blunders! More than anything, thanks for the positive feedback and continued support! Believe me, this chipotle chicken soup requires no special talent to prepare and I’m sure you are a far better cook than you give yourself credit for. Give it a shot and let me know how you get on!

  3. Tammy says:

    I have never heard of putting an onion in the freezer to keep from crying! Does that really work?

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