Sunday, October 10

happy silver sunday

a new [ali & joe] davis family tradition is silver our house we pull out all the stops on sunday which is one of the few times that we actually sit down and eat the same meal at the same time during the week...sir christopher joins us at the dinner table as we give our thanks for the great week (knock on wood) that we are about to have & lately, safe travels for everyone else who is included with us in the moving way too fast category hopping from engagement party to wedding to football game every weekend.

today for lunch we dined at the colonnade, an atlanta fave, with joe's parents as they stopped in town...its always a treat to see them and visit with them on their way to/from montgomery & highlands.

tonight i had to rock-paper-scissor for what we would be having for dinner and i decided to keep it somewhat simple & light making my best attempt to copy something i never in a million years thought i would like from souper jenny (another local atlanta fave) that i had for rachel's birthday dinner.  plus we haven't used our silver soup spoons yet so it seemed like a good choice!

i think what caught my eye was that this recipe from googling a while included 1) tomatoes which is something i would probably trade for eating dirt yet actually enjoyed in this soup 2) hominy which is something i had never eaten but i think i ate it because i had no idea what it was 3)it has an onion in, which joe detests as much as i do tomatoes, but i didn't tell him and he didn't seem to notice 

Tortilla Soup

  • 1 chopped onion
  • 2 tbsp minced garlic
  • 1 tbsp olive oil 
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1-28 oz can crushed tomatoes
  • 1-10.5 oz can condensed chicken broth (low soduim/fat free)
  • 1-1/4 cups water
  • 1 cup whole corn kernels, cooked
  • 1 cup white hominy (found in the corn aisle at the groc--bush's makes it)
  • 1-4 oz can chopped green chile peppers
  • 1-15 oz can black beans, rinsed and drained (they make a low sodium option which was just fine)
  • 1/4 cup chopped fresh cilantro (i used 1/8 cup parsley instead)
  • 2 chicken breasts cooked and shredded 

1) heat oil in a stock pot and saute onion and garlic until onion is soft. 2) add in chili powder, oregano, tomatoes, broth, water and boil.  3) let simmer 5-10 minutes 4) add in corn, hominy, chiles, beans, cilantro, & chicken 5) simmer for 10 more minutes

if you know me you know i have a hearty dollop of daisy on top and a pretty decent handful of 2% sharp cheddar on this which only adds im sure to why i liked it so much at souper jenny. plus my go to glass of pinot grigio was the icing on the cake!

though this version might not have been as perfect as souper jenny--it was pretty good! i think a lot of what makes eating out good is that someone cleans up after me and i'm not the one washing my stock pot!

time to enjoy all sunday night has to offer starting off with desperate housewives/brothers & sisters with my mini vanilla ice cream sandwich!

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