Let it snow, let it snow, let it snow in New Mexico

[snogirl17]

I am in wisco too and i am so bummed there will be no snow for Christmas, i can not even begin to try to get in the christmas spirit because of it. The grass is not brown as it usually is, it is semi green! Where do i live again???

Dear Santa,

All i want for Christmas is snow and if you are feeling generous a beautiful diamond ring!!!!

love,
snogirl

 

[Skippy123]

Hopefully it will make it to you guys in time for Christmas!!!!

Here is something my sister is making today and it should keep us warm.

Tortilla Soup Recipe courtesy Chef Russell Thornton, The Blue Corn Cafe & Brewery (IN NEW MEXICO)
Show: Sara's Secrets
Episode: You Asked For It!





There are many ways to make Tortilla Soup. Ours is a chicken-based version, but you could easily make it seafood or vegetarian. The main characteristics of this soup are a medium-bodied broth filled with chunky vegetables, lime and chile, and an overriding richness of corn masa.


1/2 cup each 1/2-inch diced vegetables: yellow onion, green bell pepper, red bell pepper, and tomato
1/2 cup roasted green chile, cut into a small dice
2 tablespoons vegetable oil, plus more for frying
4 cups chicken broth
2 tablespoons finely chopped garlic
1/4 teaspoon ground comino (cumin)
2 cups Enchilada Chicken, recipe follows
6 each white corn tortillas, cut into 1/4-inch wide strips
6 each blue corn tortillas, cut into 1/4-inch wide strips
3 tablespoons cornstarch
Chopped cilantro leaves, as needed
1 tablespoon fresh lime juice
Salt, as needed
1 cup crushed corn tortilla chips

Begin with a large pot. Saute the vegetables and chile briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil. Reduce heat, add chicken, and simmer for 10 to 15 minutes.
Meanwhile (or beforehand), fry the corn tortilla strips in 350 degree F oil for 2 minutes until crispy. Drain well on paper towels. At the Blue Corn Cafe, we always have tons of chips around so we used crushed ones for garnish on the bottom of the soup bowl...the strips are added at the top. We, of course, use white and blue corn tortillas. If for some reason the blue variety are not available where you live, I suggest you immediately draft a letter to your Congressman! Yes, you can use all white or yellow tortillas.

To finish the soup, you've got to make some slurry. Yep...this will add just a little body to the soup. With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. This stuff feels and looks like...well, slurry. Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat.

Add cilantro and lime juice. Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (without the tortillas) keeps well for 3 to 4 days refrigerated. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 degree F oven for a few minutes.

Enchilada Chicken:
2 pounds boneless, skinless chicken (breast, leg, or thigh)
1/2 cup diced yellow onion
1/2 cup medium-dice green bell peppers
1/4 cup roughly chopped cilantro leaves
2 teaspoons oregano leaves
3 tablespoons finely chopped garlic
2 teaspoons salt
2 teaspoons white pepper
4 cups (1 quart) water
This "machaca" style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, the meat and all ingredients are put together in a large pot and brought slowly to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. If you desire, you can bake all of this in a covered dish in a 350 degree F. oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred...some of it may require quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away or refrigerate for up to 3 days.

Yield: 4 to 8 servings

 

[Skippy123]

It snowed AGAIN here in the beautiful desert!!!

Yesterday we were flying home from being with family in Savannah, GA and our flight almost did not land in ABQ. We were sent to El Paso and then they took us into ABQ. We barely made it and then all flights were cancelled. It all is so pretty!!
Sundial, any snow in Farmington???

How is the snow in your neighborhood Belle? Isn't it beautiful!!!!!!!!!!!!!!!

 

[Sundial]

Date: 12/30/2006 12:49:03 PM
Author: Skippy123
It snowed AGAIN here in the beautiful desert!!!

Yesterday we were flying home from being with family in Savannah, GA and our flight almost did not land in ABQ. We were sent to El Paso and then they took us into ABQ. We barely made it and then all flights were cancelled. It all is so pretty!!
Sundial, any snow in Farmington???

How is the snow in your neighborhood Belle? Isn''t it beautiful!!!!!!!!!!!!!!!

Skippy we have been in Phoenix visiting friends for New Year''s so we missed the snow. We got home earlier today and there is still some snow on the ground, but the streets are all clear. I don''t think we received as much as Albuquerque. I hear it is still a mess there!

 

[Skippy123]

Yipppppppppppppppppppppppppppppppppppppppppppppppppppppppp
ppppppppppppppppppppppppppppppppppppppppppppppppppppppppp
pppppppppppppppppppppppppppppppppeeeeeeee!

Sundial, I am so happy that Farmington got snow. It was funny because I kept checking the news to see if you all had snow.
Good to hear you did. I hope you had a great time celebrating the New Year in Phoneix.