Saturday, November 29, 2008

Barefoot Bloggers-Mexican Turkey Soup and Spiced Pomegranate Sipper

This Barefoot Bloggers recipe was chosen by Judy over at Judy's Gross Eats. I was going to make this before Thanksgiving, but then I decided it would be a great way to use some of that leftover turkey, so I waited until today. I used the turkey stock we made after we carved the turkey, reduced the amount of olive oil, added a can of black beans, and topped it with Greek yogurt. This was a welcome change, after eating lots of Thanksgiving leftovers and was a perfect lunch for a cloudy day.
I also added on the recipe for the drink I made for Thanksgiving. It was different and we really liked it. The recipe included lots of different options of how to serve it and I went for the Fizzy variety. Yummy!



Mexican Chicken Soup from The Barefoot Contessa
4 split (2 whole) chicken breasts, bone in, skin on (I used leftover cooked turkey)
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade (I used homemade turkey stock)
1 (28-ounce) can whole tomatoes in puree, crushed (I used diced tomatoes, without draining)
2 to 4 jalapeno peppers, seeded and minced (I omitted this)
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 can black beans, drained and rinsed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 (I used 1 Tbls) tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, beans, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Spiced Pomegranate Sipper from Southern Living
1 (2 1/2-inch-long) cinnamon stick
5 whole cloves
5 thin fresh ginger slices
2 (16-oz.) bottles refrigerated 100% pomegranate juice
4 cups white grape juice
1/2 cup pineapple juice
Garnishes: pineapple chunks, orange rind curls
1. Cook cinnamon stick, cloves, and ginger in a Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until cinnamon is fragrant.
2. Gradually stir in juices. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 15 minutes. Pour mixture through a wire-mesh strainer into a heat-proof pitcher; discard solids. Serve warm. Garnish, if desired.
Tipsy Hot Spiced Pomegranate Sipper: Prepare recipe as directed. Stir in 1 1/4 cups almond liqueur just before serving. Makes 9 1/4 cups.
Cold Spiced Pomegranate Sipper: Prepare recipe as directed. Let stand 30 minutes. Cover and chill 2 hours. Store in refrigerator up to 2 days. Stir and serve over ice. Prep: 10 min., Cook: 25 min., Stand: 30 min., Chill: 2 hr.
Fizzy Spiced Pomegranate Sipper: Prepare Cold Spiced Pomegranate Sipper as directed. Stir in 1 (33.8-oz.) bottle ginger ale just before serving. Makes 16 cups.


Coming on Monday- Butternut Squash Salad and Liz's Pasta Salad

10 comments:

Judy said...

Great idea to use the leftover turkey goodies for the soup. Well, I chose this on purpose for that reason, don't you know, wink wink......

steph- whisk/spoon said...

soup sounds delicious! and perfect for those leftovers!!

The Blonde Duck said...

As always, looks lovely!

Sophie said...

You're right, couldn't think of a more flavorful way to use up the turkey :). That fizzy drink sounds mighty tasty too :D.

n.o.e said...

Everybody's Mexican soup has looked so good; I'm putting it on the List. Great use for that leftover turkey. I made my stock today.
Nancy

Prudy said...

I've been catching up around here! Your whole blog looks adorable and you have been one busy bee. I'm with you-this recipe is too perfect for leftovers. I always crave Mexican food after Thanksgiving too. That pomegranite sipper would taste perfect with mexican food. Hand me a brownie and I'd be all set.

Marie said...

Great looking soup Mary Ann and also the drink looks fabulous. It's nice to see a tasty drink without alcohol in it!

Aggie said...

Great use of some turkey leftovers! I was thinking black beans would be good in this too! Looks great!

I made POMosas on Thanksgiving! I love POM juice! I'll have to try out your sipper!

Cathy said...

Oh, great idea to use turkey and turkey stock! And that drink sounds like the perfect accompaniment! I hope that you had a great Thanksgiving!

Heather B said...

Love the addition of the black beans! Great job! Looks tasty!