Time For Warm Comfort Food

Happy Tuesday! The weather is really feeling like Autumn here on the East Coast today! & The weather forecaster is predicting a few days of rain starting tomorrow.... So I thought I would cook up a big batch of soup! & thought I would share the recipe with you. This is a traditional Mexican soup that is usually cooked with Pork but I like to use chicken instead. I always double or triple this recipe so we have a lot left over....

Crock Posole

Makes: 8 to 10 servings

Prep: 20 minutes
Cook: 2 hours 30 minutes

Ingredients

• 2  14-1/2-ounces cans golden hominy, drained ( I use white)
  
• 1  4-ounce can chopped green chili peppers, undrained
• 1  medium onion, chopped (1/2 cup)
• 2  cloves garlic, minced
• 1  pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
• 1  14-1/2 ounce can diced tomatoes, undrained 
• 2  14-1/2 ounces cans reduced-sodium chicken broth
• 1  teaspoon dried oregano, crushed
• 1/2  teaspoon ground cumin ( I use more! I ♥ cumin!)
  
• 2  tablespoons snipped fresh cilantro
•   Fat-free dairy sour cream (optional)

Directions

1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.

I also garnish with baked corn tortilla strips... Brush a few soft corn tortilla's with canola oil, stack & use kitchen shears or a pizza cutter to cut into strips... Place on baking sheet & bake until crispy... sprinkle on top of soup & serve with sour cream. Very Yummy!


And for Dessert...... Apple Pandowdy  Aka  Apple Dowdy



Apple Dowdy is an apple pie baked in a skillet that is served turned upside down.

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

• pastry for 2 crust pie ( you can use the ready-made found in the refrigerated section of grocery store)
  
• 2-1/2 cups packed brown sugar, divided
• 1/2 cup melted butter
• 1 cup chopped pecans, lightly toasted
• 1/4 cup cornstarch
• 7 cups tart, cored, peeled and sliced apples (about 10 - 12 apples)

Preparation:

Preheat oven to 350 degrees F. Combine 1/2 cup brown sugar, butter, and 1/2 cup pecans. Sprinkle over bottom of 10-inch oven proof skillet. Roll a little more than half of pastry 1/8-inch thick and lay over mixture in bottom of skillet, bringing up to cover sides. Arrange alternate layers of apples, 2 cups brown sugar, cornstarch and remaining pecans in pastry. Roll rest of pastry and lay over top, pressing tightly to sides of pastry in skillet. Prick well with fork. Bake for 1 hour. Turn upside down and serve with whipped cream.

I never turn this out onto a platter... I bake this in a big pottery bowl & spoon it out into individual dishes & serve. I have also made it without the cornstarch...  Hubby likes it with Ice Cream & I like it served with just a little whipped cream! 
So this is what I'm fixing for dinner!   If you try these recipes let me know what you think...

Sweet Blessings to all of you!  ~  T ♥