I adore going out to eat Mexican food. My husband, on the other hand, does not. For the majority of our relationship he would flat out refuse. His excuse is that I make good enough knock-off Latin food at home. Drives me up a wall!
The Spanish teacher where I teach high school turned me onto Sopa de Pollo at a local Mexican restaurant. This girl has traveled all over the world to many Spanish-speaking countries so if she endorses the meal I know it is good.
Finally, with my insistence, I was able to get my husband to try this soup. And he became obsessed. He started asking to go to the Mexican restaurant on his own initiative. He began ordered other things on the menu (but always ordering a to-go container of this soup as well). He began to LOVE Mexican food.
And then I ruined it. I ruined it by making a delicious version of Sopa de Pollo here at home. It is so delicious and so fresh and now he has no desire to go out to eat Mexican anymore. This soup is the best thing on a cool fall evening or warm summer night. It is hearty and fresh. Filling and light. PERFECT.
Sopa de Pollo
For the broth
2 bone-in, skin-on chicken breast halves
2 bay leaves
1 tomato, cut in half
1 Tablespoon salt
1 T dried herbs (I used herbs de provence)
1 garlic clove
1 onion, cut in half
For the soup
4-5 cups chicken broth (see above)
4-5 cups of water
2 tsp red pepper flakes
2 tsp ground cumin
shredded chicken from two breast halves
1 tomato, chopped
1/2 cup rice
1 red small onion, thinly sliced
1 carrot, thinly slice
1 red bell pepper, diced
1 package Goya Sazon con Cilantro Y Tomate
- Prepare the broth first. Place all ingredients in a large stock pot.
- Fill with enough water to cover all ingredients by about 2 inches.
- Bring to a boil and then reduce a simmer. Cook for 2-3 hours.
- Remove chicken from stockpot and set aside until cool enough to handle. Remove meat from bones and shred finely. Discard skin and bones.
- Pour stock through a sieve to remove solids. Discard solids.
- Skim fat off the top of stock. You may do this with a shallow spoon or by preparing stock in advance, chilling it, and removing the solidified fat from the top.
- You should have 4-5 cups of stock.For the soup
- Combine water and stock in a large stock pot and add rice, red pepper flakes, and ground cumin.
- Bring to a boil and cook 20 minutes.
- Add chicken shreds and cook an addition 20 minutes at a low boil. Add goya sazon packet. Taste for salt and season as needed.
- Add diced carrot, diced bell pepper, and most of the sliced onion, reserving a small amount for garnish.
- Cook 20 minutes or so until vegetables are tender and rice is fully cooked.
- Ladle into bowls and top with sliced onion, diced avocado, fresh cilantro, and squeeze of lime juice.
I did a weird thing the other day. I was given a bunch of plums and instead of immediately stalking my favorite blogs for recipes I whipped out a cookbook. Specifically, I started browsing Betty Crocker’s “New Cookbook” which is far from new and up to date. It had not one recipe for plums or crisps but I adapted heavily a recipe written for peach cobbler to make this delicious dessert.
Not only did I change the fruits and types of fats out (peaches and plums are similar enough, right?) but I also added oats in place of extra flour in the topping. Brief research indicates that this difference makes the pivotal change that causes the dessert to be a crisp and not a cobbler.
The result, regardless of the name, was mighty delicious. The deep purple plums made for quite a striking dessert to look at as well.
Plum Crisp (inspired by Betty Crocker’s Fresh Peach Cobbler)
- 1/2 cup sugar
- 1 T cornstarch
- 1/4 tsp ground cinnamon
- 4 cups sliced plums
- 1 tsp lemon juice
- 3 T butter
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1 T sugar
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- Heat over to 400 degrees F.
- Mix 1/2 cup sugar, cornstarch, and cinnamon in a 2 quart saucepan and stir in plums and lemon juice.
- Cook, stirring constantly, until mixture thickens and boils. Once boiling, cook and stir 1 minute.
- Pour plum mixture into an ungreased 2 quart oven safe dish.
- Combine flour, oats, salt, sugar, and baking powder in a medium bowl.
- Cut butter into flour mixture using a pastry blender or two knives until the mixture resembles fine crumbs.
- Stir in milk.
- Drop by spoonfuls onto hot plum mixture.
- Bake 25-30 minutes or until golden brown.
We live in Peach Country, SC. We are even a part of the local Peach Festival every year.
Naturally, any peach lover would agree that the best way to eat peaches is to dive in, get sloppy, and enjoy the fruit in its natural state. But sometimes a person buys more peaches than she can eat in a given week. And you find yourself eating peaches with and for breakfast, lunch, and dinner. This is another great recipe that takes peaches out of your usual comfort zone by pairing them with tomatoes and cucumbers in a salad that is great as a side dish for a summery lunch or dinner.
Tomato and Peach Salad with Almonds (adapted from Cooking Light)
- 1 tablespoon canola oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 2 medium tomatoes, cut into 1/4-inch-thick slices
- 1 medium peach, pitted and sliced
- 1 medium cucumber, peeled and sliced
- 2 tablespoons sliced toasted almonds
- 1 tablespoon fresh mint leaves
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Combine oil, vinegar, and honey in a small bowl. Combine tomato, cucumber, and peach slices in a medium bowl. Drizzle with dressing. Divide evenly among serving plates.
- Top with almonds, mint, salt, and pepper.