Chicken and Roasted Poblano Pepper Soup

I really love it when the weather turns cool. I have to wait a while because I'm so far south, but it's worth it. The cool weather makes soup so much more enjoyable to me. I love making hearty soups, chili, and big pots of beans accompanied by mountains of warm, buttery cornbread. Excuse me while I wipe the drool off of my keyboard!

I seem to have a thing here lately with Poblano peppers. Poblano peppers are lovely, dark green, mild chili peppers. If you ever eat chilies rellenos at your favorite Mexican restaurant, then you have eaten them. Occasionally you might find a spicy one, but usually they are mild and full of flavor.

This soup was inspired by my latest pepper kick, a whole stack of soup recipes, and cool weather. It makes a BIG pot of soup, so if you are feeding only 2-3 people, you might want to cut it in half or freeze part for later. But my best advise is to make it a day ahead and enjoy it the next day. It is one of those dishes that gets better the next day because the flavors have longer to "marry." Regardless, I heartily recommend this yummy soup. Enjoy!

Chicken & Roasted Poblano Pepper Soup

1/4 cup olive oil
1 teaspoon cumin
1/2 teaspoon thyme
salt and pepper, to taste
1 bunch cilantro, chopped
4 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 Poblano peppers, fresh
3 quarts low-sodium chicken broth
1 roasted chicken
2 cups frozen sweet corn
1cup long grain rice, uncooked
1/4 cup butter, melted
1/4 cup flour
shredded Monterey Jack cheese (optional)

 

Wash and dry the fresh Poblano peppers. Place them on a broiling pan, and place in the broiler. Turn peppers once the tops of their skins have bubbled and blackened. This will take just a few minutes. Allow both sides to bubble and blacken.

Remove from broiler and immediately place in a paper or plastic bag. Seal and allow to sit for 20 minutes. After steaming for 20 minutes, remove the blackened skin, stems, seeds, and veins of the peppers. Dice the peppers and reserve.

Preheat a large saucepan. Add olive oil, diced carrots, and onions. Stir and cook until soft. Add garlic, cumin, thyme, poblanos, cilantro, and salt and pepper. Stir and cook for 3-4 more minutes. Add chicken broth, corn, and the diced meat from one roasted chicken. Cover and bring to a simmer. Add rice, stir, and simmer uncovered for 30 minutes, stirring occasionally.

When about 5 minutes of cooking time are remaining, melt butter in a small sauce pan. Add flour and stir constantly. Cook for 4-5 minutes to cook roux. Add roux to soup and mix well. Simmer soup for 5-10 more minutes. Adjust seasoning to taste.

Serve hot and top with shredded Monterey Jack cheese and fresh chopped cilantro if desired.

Pumpkin Walnut Cloud Cake

It is that time of year. The cool, crisp air and turning leaves make me crave cinnamon and pumpkin, hot apple cider, and cranberries. I love November! I enjoy Thanksgiving for so many reasons. I think it is a wonderful American tradition that helps us focus on our blessings. As we travel to be with family and gather to cook a meal to celebrate with loved ones, our hearts are filled as surely as our stomachs with the loving memories that accompany this special time of year.

I have never been a big fan of pumpkin pie. It’s not that I hate it, but it is not my first choice from the dessert table. My husband, on the other hand, loves pumpkin pie. He loves all things pumpkin. For this reason, I am always looking out for new pumpkin recipes that will make my love happy. While flipping through a supermarket advertisement magazine, I saw a pumpkin cake recipe that inspired me. Because the magazine was trying to get shoppers to buy specific products, it called for many ingredients which were highly processed that I would have to buy. So I let the recipe inspire me, and I came up with my own version that will really knock your socks off.

I adore super-moist cakes, and this one takes the cake! Pardon the pun. The flavors of fall really come through in this simple, elegant, and oh so moist cake. When you have this cake, there’s really no need for pumpkin pie. In fact, a pumpkin pie would probably feel quite embarrassed sitting next to this beautiful, delicious cake. I have to give it my most enthusiastic recommendation. This will be the star of your Thanksgiving dessert table!

Pumpkin Walnut Cloud Cake

For the cake:

1 box yellow cake mix

1 can (15 oz.) pumpkin (not pie filling)

4 large eggs

½ cup vegetable oil

¾ cup fresh squeezed orange juice

½ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon ginger

1/8 teaspoon ground cloves

For the filling:

8 oz. cream cheese, room temperature

4 Tablespoons honey

½ teaspoon cinnamon

¼ finely chopped walnuts

For the topping:

1  cup whipping cream

2 Tablespoons powdered sugar

2 Tablespoons grated orange zest

Preheat oven to 350⁰ F. Grease two 8” round cake pans with shortening, and line bottoms with parchment paper rounds cut to fit.

Combine all cake ingredients in a large mixing bowl. Mix on low until incorporated. Then mix on high speed for 2 minutes. Pour into prepared pans and bake for 35-40 minutes until an inserted toothpick comes out clean. Cool on rack for 5 minutes, then turn out and cool completely.

While cake is cooling combine cream cheese, honey, and cinnamon in a medium bowl. Mix with fork or mixer until a smooth consistency is formed. Add walnuts and mix until uniformly combined. Chill until ready to use.

When you are ready to assemble the cake, combine the whipping cream and powdered sugar in the bowl of an electric mixer. Mix on high until stiff peaks form. Gently stir in orange zest.

To assemble the cake: place a layer on cake stand. Spread the entire amount of cream cheese filling evenly over the top of the first layer. Place second layer on top of filling. Top with a cloud of the whipped cream topping. Sprinkle on additional orange zest for a pretty bit of flair. Cake must be refrigerated.

I know you will love this moist, delicious cake! Mine was eaten up in 2 days, but I definitely plan to make it for my Thanksgiving Day feast. The presentation and taste will make your family think you worked much harder than you actually did!