Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Thursday, October 23, 2014

Spicy Fajita Soup and Mexican Cornbread

Another Monday I get to treat the family to dinner.  I decided on soup because it is the easiest to transport to their homes, and with it getting cold, and being a raw Fall day there is nothing like hot soup!  I put a Mexican spin to it because all the guys like Mexican and I have to cook for the audience occasionally!  This recipe is adapted from a Sandra Lee recipe that got great reviews.  I thought it need some ooompf so I added the chicken and pasta.  This is one of those soups you can play around with to suit your tastes.  I am also giving you the recipe for Mexican Corn Bread.  Their dad made this for them and it is one of everyone's favorites!

Spicy Fajita Soup with Chicken and Pasta (I doubled this for 6 adults)
printable recipe

2 medium yellow onions, sliced
2 green peppers, cored and seeded, cut into strips
1/2 c. frozen corn
1 can (14 oz.) diced tomatoes
1 T. chopped garlic
2 T. chili powder
1 chipotle pepper in adobo sauce, chopped
1 qt. chicken stock
salt and pepper
1 skinless, boneless chicken breast, cut into 1" pieces
2 T. oil
1 c. elbow pasta
Shredded Monterey Jack for serving
Sour Cream for serving

In a large dutch oven heat the oil.  Add the chicken and begin to brown.
Add the onions and garlic and continue to saute for 2 minutes until the onions begin to soften.
Add peppers, corn, tomatoes, garlic, chili powder, chili pepper and stock.  Bring to a boil.  Reduce heat, cover with lid and simmer for an hour.

Add the pasta and continue to simmer for 30 minutes.
Serve with cheese and sour cream if desired.

Mexican Cornbread
printable recipe

2 packages (8 1/2 oz.) corn muffin mix
1 medium onion, chopped
2 c. shredded cheddar
1 can cream style corn
1 1/2 c. sour cream
4 eggs, beaten
1 can green chilies
1/3 c. vegetable oil
1 T. finely chopped jalapeno pepper

In a large bowl combine the corn bread mix and the onion.
In another large bowl mix together the rest of the ingredients and mix well.
Add the cornbread mixture to the wet ingredients; stir just until combined.
Pur into a greased 9 X 13 baking pan.  Bake at 350 degrees for 50-55 minutes or until lightly browned and edges pull away from the pan.  Serve warm.  Refrigerate any leftovers.
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