Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 4 - 6
Prep. Time: 30 mins Total Time: 1 hr 30 mins
INGREDIENTS (soup)
2 lbs chicken breast - boneless skinless
4 tablespoons butter
1 medium yellow onion - finely chopped
2 medium poblano peppers - seeded and finely chopped
4 cloves garlic - microplaned
1 tablespoon chile powder
1 teaspoon dried oregano
4 cups chicken stock
3 medium yukon gold potatoes - cut into ¼-inch pieces
8 ears of sweet corn
1 cup heavy cream
½ cup of Mexican crema
½ cups crumbled cotija cheese
1 tablespoon lime juice
Salt and pepper to taste
¼ cups cilantro
INGREDIENTS (optional toppings)
cilantro - finely chopped
bacon lardons
cotija cheese - crumbled
jalapeños - finely sliced
avocado - sliced
limes - cut into wedges
1. Preheat oven to 375 °F. Salt and pepper the chicken breast with a light coating of olive oil and place in oven for 25 - 30 minutes.
2. While the chicken is cooking, in a large pot over medium-high heat, melt the butter. Add the onion and poblano, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion and poblano softens, about 7-8 minutes.
3. Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.
4. Add the chicken stock, and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 10 minutes.
5. Shred the cooked chicken and add to the pot. Meanwhile, broil the corn until it is cooked through and some of the kernels are charred.
6. Remove kernels from the cob and stir into the soup along with the heavy cream. Cook for five minutes, until warmed through.
7. While the soup is warming through cook the bacon lardons until they are crispy. Remove and place the bacon onto a paper towel line plate to drain.
8. Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.
9. Add cotija cheese, cilantro, Mexican crema, and lime juice and season to taste with salt and pepper.
10. Serve garnished with additional cilantro, cotija, chile powder, bacon lardons, avocado, and jalapeños. Serve with lime wedges.