Bougie Recipe Swap

The Tortilla Soup Recipe (sort of)

Here's what's so darn funny about my tortilla Soup recipe - it's not even from scratch.

I start with two containers of Panera's Low Fat Tortilla soup. (I get it at Sam's). Additional ingredients:

16 ounces of low salt Swanson's Chicken Broth
8 medium size Campari tomatoes - diced
20 small golden sweet tomatoes - quartered
2 cups of frozen super sweet corn - not on the cob
1 package of boneless skinless chicken tenders

1/2 cup chunky salsa - whichever your fave is, I go with Jack's Special Medium (Sam's or Costco)
3 tablespoons fresh minced garlic
Webers Smoky Mesquite Seasoning - 1 teaspoon
Tone's Southwest Chipotle Seasoning (or Spice Islands Chili-Chipotle Seasoning) - to taste
Parsley - just looks impressive floating around the soup, doesn't really add anything.

Sargento's Mexican Blend Cheese
Fresh avocado cubed
Tortilla chips or strips

I sauteed the chicken tenders in olive oil and the Chipotle dressing using the Chicken Broth keep the meat moist. Once the chicken if fully cooked and coated with the seasoning, I dice it into bite size pieces. I toss everything into a large pot and let it come to almost a boil stirring every few minutes then I cut the heat and let it simmer. Garnish as desired and done. 

It's 82 degrees outside today but who else has a soup recipe to share?

Bougie Recipe Swap - Thanksgiving Day Faves

Depending on where everyone in extended BougieFam is located, we have very large or very small Thanksgiving celebrations. Sometimes it's just me, BougieMom and BougieSis. On those occasions it's ridiculous to break out a gigantic turkey for the three of us. In fact back in the day BougieDad was never much of a turkey guy. He did something magical with duck that I've yet to recreate and he introduced us to the wonders of Cornish Game Hens.

This poultry is more tender but it's really just smaller chicken. One really hungry person could eat a whole hen but generally one hen feeds two people. Here's the recipe:
Herb-Rubbed Cornish Hen 
4 Cornish Hens defrosted, rinsed and patted dry, no innards
Extra Virgin Olive Oil
3 tbsp crushed fresh garlic
Herbs de Provence seasoning (if you can't find this seasoning, create a combination of poultry seasoning, tarragon, parsley, dill, basil and thyme)
Lemon Pepper
Sea Salt
2 tbsp spicy mustard
3 tbsp honey
16 oz chicken broth
1/4 stick butter or margarine 
Preheat over to 350°. Rub the hens inside and out with olive oil. Then rub garlic, lemon pepper, sea salt, herbs seasoning and paprika inside and outside, generously coating the skin. Place hens in foil lined roasting pan and place in oven to begin cooking. Then in a small saucepan, place butter, chicken broth, mustard, honey and more garlic if that's your taste and simmer and stir - this is your basting sauce. After twenty minutes, lightly drizzle sauce over hens. Roast hens for about an hour, basting every twenty minutes. Hens should be golden brown. Pour last of sauce over hens before serving. Enjoy!
Thanksgiving Recipes - anyone? Dish you love that you don't have the recipe for? Drinks? Desserts?Snack mix? Do share...

Bougie Recipe Swap - Cold Weather Comfort Food

Everyone has a food that makes them feel better on a cold or rainy or just not-so-great day. Someone came up with the apt term "comfort food". As the temperatures drop around most of the nation and Old Man Winter gets ready to make a complete nuisance of himself, I thought today would be a good day to talk food.

I'm quite the crockpot whiz in colder weathers. Soups, stews, slow-cooked meats - I'm all over it. The recipe I'll share today I originally received from @TiffanyNHouston and then I tweaked it for crockpot, swapped a few ingredients and here you go. It's error-proof, low maintenance and delicious.
White Chicken Chili - Crockpot
2 -3 lbs of boneless, skinless chicken breast (for added flavor, I marinate the chicken in fajita seasoning or you can buy preseasoned chicken fajita meat uncooked) cut in 1/2 inch squares
2 cans white (also called Great Northern) beans
3 tbspns crushed or minced garlic (fresh is best)
1 medium vidalia onion chopped
1 medium red onion chopped
2 tbspns extra virgin olive oil
1 can Rotel tomatoes hot (or mild if you don't want too much spice)
1 cup sweet corn
16 oz of chicken broth 
Seasonings (use below or one packet of McCormick's White Chicken Chili seasoning):
2 tsp ground cumin
1 1/2 tsp crushed dried oregano
1/4 tsp crushed red pepper flakes
1 tsp seasoned salt
1/2 tsp black pepper
pinch of flour or cornstarch 
Into large crockpot place olive oil and garlic. Layer chicken next, pour cans of beans (with liquid) over the top, add tomatoes, onions, corn. Pour broth over the top. Add seasonings, stir once. Turn crockpot on. If you want to cook overnight, put crockpot on low - takes four to six hours (eight if your crockpot is very slow). If you cook on High, it's done in two to four. Midway through, check the consistency of your chili. If it's running a little thin, add the pinch of flour or cornstarch and stir again. If it's too thick, add more broth. Your chicken should be cooked all the way through and your chili should look like a thick soup when it's done.  
I serve over brown rice with shredded sharp white cheddar and diced avocado - tortilla chips on the side. It's also good with sour cream, diced scallions, salsa and monterey jack. This dish feeds 12 - 15 hungry people. 
Enjoy, BougieLand! What's your favorite comfort food dish? Drink? Dessert? Do share.
(Next week on Bougie Recipe Swap - Holiday Favorites)

BnB Game Day Recipe Swap

Football Season is upon us and even if there are those among us who don't follow the sport, there's more to game day than the game. It's an awesome time to hang out, eat, meet new people, eat, sip adult beverage, and did I mention eat? So, if we were having a BougieLand NFL Kickoff Potluck... what would you bring and what's the recipe? If you can't/don't/won't cook, how about a beverage recipe? 

I have a million faves, but today I'll share my teriyaki baby back rib recipe.
Here's what you need:
2 slabs of baby back ribs
Mesquite seasoning (My favorite is Weber Smoky Mesquite)
4 heaping tbsp fresh crushed garlic
Seasoned Pepper
Garlic Salt
2 bottles of Teriyaki Marinade (I'm partial to Kikkoman or KC Masterpiece)
4 tbsp of molasses
2 tablespoons extra virgin olive oil
1 can of chicken broth
Your choice - either 1 bottle of sweet sparkling wine or 4 bottles of dark beer. If you want the ribs to have a little fruity twang, go with the wine. If you want the ribs to be a little woodsy, go with the beer.

Slice the slabs in half. Stab the meat repeatedly with a fork, front and back. Rub meat with olive oil and seasonings. Place in deep airtight container. Pour beer/wine, teriyaki sauce, molasses over the top. Meat should be completely submerged in liquid. If not, add chicken broth. Before sealing, add garlic to the marinade. Ribs should marinade overnight or eight hours. Grill evenly on both sides until thoroughly cooked.

These ribs have no need of sauce but... here's my BBQ sauce recipe:
1 bottle KC Masterpiece Hickory Brown Sugar Sauce
1 bottle KC Masterpiece Mesquite Sauce
1 8 oz. bottle medium garlic salsa
1/4 cup of honey
Southwest Chipotle Seasoning (4 generous shakes)

Blend all ingredients in a large saucepan. Heat but don't boil. I sometimes add fresh chopped tomato, garlic and onion if the sauce seems to be missing a little something. In other words, season to taste. Glaze the ribs and enjoy!

Whatcha got, BougieLand? Do share...