Made it....just by the skin of my teeth! At least on the west coast it is still November 30.
This month's selection was brought to us by Kelly from Baking with the Boys and Judy from Judy's Gross Eats.
Kelly chose Herb-Roasted Onions. I love onions! Michael however does not. Boy is he missing out. Since I waited until the last minute, I thought I would add the onions to the soup that Judy chose. I left out some of the herbs that the recipe called for. Still, I snuck a few before I put them in the soup and they were delicious!
2 red onions
1 yellow onion (I used all yellow)
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves (I ommitted this)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves (I ommitted this)
Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
Judy chose Mexican Chicken Soup. I am a big fan of this kind of soup. I was hoping this would live up to my expectations. It fell a little short. I liked it, but it was missing something. I didn't use the cilantro, but that wasn't what was missing.
Mexican Chicken Soup
4 split (2 whole) chicken breasts, bone in, skin on (I used boneless skinless and I poached them)
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
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
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 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, 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.
I liked the flavor that the roasted onions brought to the soup. Overall it was a good mexican inspired chicken soup, but not something I would probably make again.