Home Alone!..

Friday was my husbands 25th birthday!!!   My husband and his friends decided to go to Vegas to celebrate. He came back Sunday night, very happy and with great stories. I am glad he got to take this trip, with his friends, and enjoyed it so much.  I have to confess it was a bit hard on me as this was the first time he went on a trip to celebrate his birthday without me.   Before he left ,I made him a cake so we could celebrate together.  Next weekend we will celebrate with his parents and brothers.


Since I was home alone, I invited some friends over for dinner to celebrate my friend Debbie's birthday. Although her birthday was last Sunday and we hadn't been able to get together, it was the perfect time to celebrate.   Since she loves mexican food, I made salsa, tortilla soup (recipe from my mother in law), cucumber and jicama cups with lime, salt, hot sauce, and limeade. It was a fun and relaxing night!!..


TORTILLA SOUP
Tortilla Strips
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 Tbsp. Vegetable oil
Salt


Soup
2  split bone-in, skin-on chicken breasts ( about 1 1/2 pounds)
or 4 bone-in, skin-on chicken thighs ( about 1 1/4 pounds)
skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic, peeled
2 sprigs epazote, fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
Salt
2 medium tomatoes, cored and quartered
1/2 medium jalapeno chile
1 chipotle en adobo, plus up to 1 tablespoon adobo sauce
1 Tbsp vegetable oil


Garnishes
1 lime, cut into wedges
1 hass avocado, diced fine
8 ounces cotija cheese, crumbled, or monterey jack cheese, diced fine
fresh cilantro leaves
minced jalapeno pepper
mexican crema or sour cream


1.FOR THE TORTILLA STRIPS: adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.


2.FOR THE SOUP: while tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.


3.Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeno, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately. Enjoy!!! ...


I have to say the weekend without my husband wasn't too bad. Saturday I went out to lunch with a friend and then had dinner with my in-laws; I didn't sleep at all that night, but i survived. Sunday went to Church, did some cleaning, relaxed, and my husband was back. Not too bad ha!