Carly's Chicken Tortilla Soup

March 2, 2015: In February of 2015, I posted a picture on Instagram of a hodge podge soup that I had made. I called it Slow Cooker Sweet Potato Chicken Chili- cause that's what it was, plus black beans & corn. Andy and I were iced in with little in our pantry, so we threw it all together in the crockpot and eight hours later had a delicious soup without ever having to leave our warm little house. My sister-in-law, Carly, posted a comment on my picture on Instagram. She said, "Sounds good! I made tortilla soup tonight." Of course I asked her for her recipe, and once the ice thawed, I adventured to the store and bought the ingredients. Out came Carly's Chicken Tortilla Soup, and I'm pretty sure it was the best damn soup I've ever had. And with new tastes comes old memories. 

Slow Cooker Sweet Potato Chicken Chili

I remembered one cold day, taking my cousin (who on all accounts is my "pseudo-sister") Central Market's Chicken Tortilla Soup when she was sick in college. I'm beginning to think tortilla soup is a cure-all dish for head colds and cold hands. Below is my Maid of Honor toast from Ashlea's wedding in December of 2012. It's not about soup or being cold or even having a cold, but it is about being sisters, so I found it quite fitting for this recipe. And a huge thanks to my new sister for the meal that's sure to be on our go-to recipe list from now on.

Andy, Kate, and Carly at Andy & Kate's wedding
at The Omni Fort Worth Hotel- November 15, 2014

"Hi, for those of you who don’t know me, I’m Kate or “Katherine” to most of my family, and I’m Ashlea’s Maid of Honor.  When I got my note in the mail asking me to fill the role of Maid of Honor, I was immediately overwhelmed with pride, excitement, and a major dose of reality. We are growing up. We were no longer playing dress up in our mom’s clothes, but instead, my Lil Cuz was going to dress up in white lace.  We were no longer decorating our rooms with Tweety Bird & Jonathan Taylor Thomas posters, but, instead, we were decorating for a wedding reception.  Standing in my kitchen, holding your letter, I wasn’t sure I was ready to grow up.

Kate (18 mos) and Ashlea (1 month) with Granny at Kate's parents' house for Christmas 1987
in Fort Worth, TX

When we were little, Ashlea and I both had older brothers, but neither of us had a sister.  I used to ask Santa Claus for a little sister, but apparently it doesn’t work that way.  I didn’t quite understand why I never found a little pink bundle of joy under the tree until I came across this quote, “God made us cousins because he knew our moms couldn’t handle us as sisters.”  Probably true, considering the adventures and mischief we got into.

Kate & Carly at Kate's wedding- November 15, 2014
The Omni Fort Worth Hotel

I think Ashlea would agree with me in saying that our best adventures were at our Granny & Papa’s house.  Their house was home to a garage full of cardboard boxes that were perfect for making forts that went from one end of the house to another.  It was home to a moth-ball smelling, blanket filled closet that made for the best hide and go seek hiding spot.  We spent Christmases in the den, helping Papa scratch off Lottery Tickets and Easters in the backyard having Easter egg hunts.  Then there was the kitchen that made me fall in love with cooking- where we had pizza for breakfast and s’mores & hotdogs for midnight snack, with frozen apple juice & frozen peaches in between.  We made all kinds of messes- dying Easter eggs, making sticky Rice Krispie treats, and mixing every ingredient in the kitchen into what we called a “Portion Potion.”  Despite our messes and adventures, Granny & Papa never told us “No.”

Ashlea & Kate before Kate's wedding- November 15, 2014
The Omni Fort Worth Hotel

We sat on Papa’s lap eating chocolate ice cream while he watched his programs, and we sat on Granny’s lap while she rocked us until we were in our twenties.  We crawled into bed with them in the mornings to read the funny papers and we snuggled up at night to watch Johnny Carson- Ashlea & I were inseparable, and Granny & Papa were our heroes.

Kate & Ashlea at Kate's wedding- November 15, 2014
The Omni Fort Worth Hotel

When I moved to Austin to start at UT, I thought Ashlea and my’s sisterly moments would come to a halt, but luckily I was wrong.  Being the intelligent woman she is, and against her brother’s crimson-colored wishes, Ashlea called me in 2006 and told me she, too, was going to be a Longhorn.  And, to make this proud sister even more proud, Ashlea chose to go through recruitment and pledge my same sorority, Delta Gamma.  I remember calling Granny on bid day, and tearfully telling her, “Ashlea is really going to be my sister!”  Granny, in her calm, sensible, and wise tone simply said, “Well Katherine, I thought she already was.” 

Katherine & Ashlea building a snowman at our Granny & Papa's house
in Wichita Falls, TX

Granny was right- she always was right.  Lee Lee, you have always been my sister.  As little girls, every Christmas at Midwestern’s Fantasy of Lights, every one of your bounce house birthday parties, every lake day ending with a fabulous sunset- you made them all complete.  To this day, I brag to everyone about you- my cousin, my Delta Gamma Grand Little Sis, my UT cheerleader, my Physical Therapist, and my very first friend. 

Kate giving her Maid of Honor toast at Ashlea's Wedding
December 15, 2012

Your courage, patience, faith, hope, and love have been a pillar of strength for your family, through the good times and the hard.  I know Granny, Papa, and your Bubba are watching down on you and Mark today, beaming at their handiwork and crazy proud of the woman you have become, just as I am.  Let’s raise our glasses to Ashlea & Mark- You two have found a love so great and unconditional- a love that lasted across high school halls and across the state.  Y’all have cared for one another, supported one another, and cheered for one another for 7 years thus far, so here’s to 77 more.  As our Granny would say, “Keep on making memories.”  Cheers.

Carly's Chicken Tortilla Soup

Servings: 8; Adapted from The Food Network

Carly's Chicken Tortilla Soup

• 2 tbsp vegetable oil
• 1 med onion, chopped
• 2 cloves garlic, minced
• 1 chipotle in adobo sauce, minced
• 1 tbsp chili powder
• 2 tsp salt
• 6 c chicken broth (we use unsalted)
• 1 c corn kernels (fresh or frozen, thawed)
• 1 tomato, chopped
• 3 chicken breasts
• 1/2 c cilantro leaves
• 1/4 c lime juice
• 1 doz tortilla chips, crumbled (for garnishing)
• 1/2 c cheddar cheese (for garnishing)
• 1 avocado, peeled, pitted, and sliced

1. Heat oil in a medium saucepan over medium heat
2. Add onion, garlic, chipotle, chili powder, and salt and cook until onion softens
3. Add chicken broth, bring to a boil
4. After this has been boiling for appr 10 mins, add chicken breasts. Allow to boil for 20 mins.
5. Reduce to simmer and add corn. Cook for 5 mins more.
6. Stir in tomato, cilantro, and lime juice
7. Ladle into bowls. Top with chips, cheese, and avocado as desired. 

Keep on cookin'!

-Carly & Katherine

Island Grilled Chicken

Maui Sunset #5 at The Four Seasons Resort Wailea

7/07/13: To be quite honest, I have absolutely no idea what I was doing the day that I decided to make Island Grilled Chicken. I mean, really, that was about two months ago and, let’s be honest, sometimes recipes and ideas all start to blend together at some point.

Maui Sunset #1 at Kamaole Beach across the street (South Kihei Rd) from our hotel

At any rate, I figure I would take this opportunity to tell you about my most memorable island adventure: Maui, Hawaii. As I’ve mentioned before, my college roommate, Erin, asked me to be a bridesmaid in her Maui wedding. Of course, I was thrilled, and it ended up being the most beautiful place I have ever been. I asked myself repeatedly throughout the trip (YouTube’s After the Dentist style), “Is this real life?”

Maui Sunset #2, Happy Hour on the Bensons' lanai at mana Kai Maui Resort

Maui Sunset #2, Happy Hour on the Bensons' lanai at mana Kai Maui Resort

And the sunsets. Oh. My. Gosh. The sunsets. I have never- not at the lake, not at the river, not in Alaska, not on either coast, not in Florida or Mexico- never EVER seen a sunset like a Maui sunset. Holy. Moly.  They were absolutely breath-taking.

Maui Sunset #3 at Erin & Alex's Rehearsal Dinner at the
Plantation House Restaurant at the Plantation Golf Course

Maui Sunset #3 at Erin & Alex's Rehearsal Dinner at the
Plantation House Restaurant at the Plantation Golf Course

We watched the sunsets every night that we were there- from the beach, from a luau, from the Kapalua golf course, from Erin’s family’s hotel room- but the last sunset of the trip had to have been the most spectacular. Everyone had recommended that we try to get to the Four Seasons for happy hour to watch the sunset, and I would give anything to be able to do that just once a year for the rest of my life. We had fun, fruity drinks on the patio and watched the most blazingly beautiful sunset I have ever seen in my whole life. As you can see by the pictures, it completely changed color schemes and phases numerous times in the short time it was setting. We were in awe.

Maui Sunset #4 at Erin & Alex's wedding reception
The Grand Luau at Honua'ula

Maui Sunset #4 at Erin & Alex's wedding reception
The Grand Luau at Honua'ula

I always think of Granny when the sunsets. For more on that, read my story for Strawberry Shortcake. She loved sunsets, and I am sure that I inherited my love for the blazing orange beauty from her.  While it makes me sad to think of her never getting to see a Maui sunset, I had no doubt she was watching right alongside of Andy and me on the Four Seasons patio- and knowing Granny, she probably had her own fruity drink in hand, too.

Maui Sunset #5, Four Seasons Resort Wailea

Island Grilled Chicken

Pinterest.com

Servings: 2; WW PointsPlus Value: 5

Spaghetti Squash & Island Grilled Chicken

Ingredients

• 1/3 cup vegetable oil
• 3 tbsp freshly squeezed lemon juice (from about 1-2 lemons)
• 1 ½ tbsp light soy sauce
• 1 clove garlic, finely minced
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 2 chicken breasts

Directions

1. Mix all ingredients together
2. Marinate chicken for at least 1 hour, up to overnight
3. Grill chicken over medium heat, appr 15-25 mins depending on thickness

Keep on cookin'!

-Katherine

Mexican Lime Chicken

If there's one type of food I could eat for the rest of my life, it is Mexican food.  Guacamole, queso, fajitas, enchiladas, flautas, nachos, burritos, tacos- I love it all.  Sides? Give me beans- black, pinto, barracho- corn, rice- nom nom nom, love love love.  According to my mom, the first Mexican food I ever ate was at a family owned restaurant in Universal City, the town where my Granny and Grandad Strickland lived.  The restaurant, Leon's, was owned by a man who I called "Leon" and his wife, Nira.  I didn't even know Leon's real first name until he passed away a few months ago, and the obituary informed me that his name was actually Bacilio Leon.  My mom told me that I sat there in my high chair and ate my Cheerios, all the while dipping them in guacamole.  Even though I don't remember this, it clearly should have been an indicator of my future Mexican food addiction.



Leon's Mexican Restaurant, Universal City, Texas



The first Mexican food restaurant I can remember going to is El Rancho Grande in Fort Worth.  I remember being greeted by the twin sister owners, chowing down on chips and hot sauce, and asking my dad for pennies to throw into the blue tile fountain.  I started going back to El Rancho a few years ago, and good thing I did, because that's where I ended up meeting Andy- small world.

El Rancho Grande, Fort Worth, Texas

One night when I was about seven, my dad asked me if I wanted to try a new Mexican food restaurant.  I was skeptical, and wasn't sure how I was going to feel about this non-El Rancho place.  We turned onto Hemphill and pulled into the parking lot of Fiesta Mexican Restaurant.  We walked in, and I was instantly in awe by the tortilla machine off to the left.  The sweet lady making tortillas waved to me, and kept flipping those round patties of corn.  We were greeted by Anita Barriga, and her amazingly friendly, caring family.  The staff- hostesses, cashiers, waiters, and waitresses- was mostly made up of the Barriga family, and they were as kind as could be.

Fiesta Mexican Restaurant, Fort Worth, Texas

I remember that first night that I had chicken flautas for the first time, and I ate the crispy ends before the middle part because they were crunchier.  I ordered a "swirl," a virgin strawberry margarita, and I kept ordering them for the next 13 years.  The first time I went after turning 21, I thought the staff was going to have a heart attack when I ordered a real margarita.  They gave the children paper placemats with a Spanish number word find on them.  When I took friends there with our family, I would challenge them to see who could find the fifteen numbers first- my unsuspecting friends having no idea that I had the word find memorized.  When the line was out the door for people waiting for tables, I would help act as a hostess while I waited on my food.  "How many in your party?  And a name please?  Smoking, non, or first available?"  Then I tried to estimate how long the wait would be- I was probably wrong, but it was worth a shot.

We went to Fiesta almost once a week until I graduated high school and moved to Austin.  When it came down to planning a graduation party, I could think of no place more appropriate than Fiesta.  I had grown up there- watched it nearly double, then triple in size.  I shared smiles as I met new babies born into the Barriga family, and I shared tears when members of the family passed away.  I'm now listed as an organ donor because of Michael Barriga, a family member who died while waiting on a vital organ to save his life.  (Look into organ donation- give the gift of life!) 

When I moved to Austin, I thought I was in Mexican food heaven.  Matt's Famous El Rancho, Santa Rita Cantina, Maudie's, Trudy's, El Arroyo, Iron Cactus, Guero's, The Rio Grande- holy moly, it was never-ending.  Breakfast, lunch, dinner, or happy hour- there was a patio and a margarita waiting on almost every corner.  Tonight, I made Mexican Lime Chicken- not quite the amazingness that is El Rancho, Fiesta, or Austin Mexican food- but delicious, nonetheless.  I made Black Beans & Corn as a side, and that recipe is posted here.  And, yes, of course, I had a margarita while I cooked!

Mexican Lime Chicken

Servings: 2, Weight Watchers PointsPlus Value: 8

• 1/2 c lime juice
• 2 cloves garlic (or 1 tsp pre-minced garlic)
• 1/2 tsp ground cumin
• 1/2 tbsp chile powder
• 2 tbsp fat free plain yogurt
• 2 chicken breasts

1. In small bowl, mix the lime juice, garlic, cumin, chile powder, and yogurt together
2. Place chicken breasts in a small pan
3. Pour mixture over chicken- cover chicken completely
4. Marinate for 2+ hours, flipping approximately every 30 mins
5. Drain chicken, discard remaining marinade
6. Grill on both sides until done (appr. 7 min on each side, depending on thickness)