Joycie’s Luncheon January 15th,  2015

We all had a fun time as we always do.  Sheila was

missed and especially when we talked about 

who was who.  Sheila I had your creme brûlée

 for breakfast the next morning!!!

Thanks everyone for all your help, and Linda for

the extra help you gave to me, much appreciated.

Sorry not many pictures this post, as I was busy and couldn’t do both.  I need a back up person for that.

Next luncheon is at Pat’s on

Monday February 9^th, 2015

Below is Joycie and Linda the cooks helper.  The cook was busy cooking so didn't do a selfie, or even think of having a photo of myself, so this is the cook Joycie on the right and Linda my fantastic helper on the left. 

Chicken or turkey tortilla soup

Tortilla soup recipe made with chicken or turkey, cilantro, onions, garlic, jalapeños, tomatoes, spices, stock, lime juice and served with Monterrey jack cheese, tortilla chips, and avocado.

Ingredients

•   2 tbs oil (light olive oil, peanut or sunflower oil)

•   1 ½ cup diced white or yellow onion

•   1 bunch of green onions, finely chopped

•   1 bunch of cilantro, finely chopped

•   2 jalapeños, seeds removed (or not if you want the wild stuff version), diced

•   4 garlic cloves, crushed

•   1 tbs paprika

•   1 tsp dried oregano

•   ½ tsp cayenne pepper, double for wild stuff version

•   1 tsp sugar

•   6 roma tomatoes, peeled and diced, about 2 cups

•   2 cups of turkey or chicken stock

•   2 cups of tomato juice

•   4 cups of shredded cooked turkey or chicken

•   ½ cup lime juice – from 2 large limes

•   Salt and pepper to taste

•   Garnishes:

•   Grated Monterrey jack cheese or queso fresco, tortilla chips, avocado, cilantro, green onions and lime slices

•    

Instructions

1  Heat the oil in large pot, add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.

2  Add the diced tomatoes and cook for another 10 minutes.

3  Add the turkey or chicken stock, tomato juice and shredded turkey. Bring to a boil, reduce the heat and simmer for 10 minutes.

4  Add the lime juice and remove from the heat.

5  Serve garnished with the grated cheese, tortilla chips, avocado, cilantro, green onions and lime slices.

Note:  I forgot to put the cilantro on top the soup as garnish.  I put lime slices on the table for people who wanted to put on their soup andI made the soup the day before and the soup tasted a lot better the second day.

It is a pretty healthy soup.  I used chicken breast, a person could use other parts of the chicken or turkey if they like.  

http://laylita.com/recipes/2011/11/25/chicken-or-turkey-tortilla-soup-recipe/

  

	Crème Brulee This Creme Brulee recipe uses just five simple ingredients for an impressive and tasty dessert.                                                                  INGREDIENTS: 6 egg yolks 6 tablespoons white sugar, divided 1/2 teaspoon vanilla extract 2 1/2 cups heavy cream 2 tablespoons brown sugar  DIRECTIONS: 1. Preheat oven to 300 degrees F (150 degrees C). 2. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy. 3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. 4. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. 5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight. 6. Preheat oven to broil. 7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. 8. Remove from heat and allow cooling. Refrigerate until custard is set again. I doubled this recipe to make 10 servings.
	http://allrecipes.com/recipe/creme-brulee/
	Go to their link if you want to double the recipe. Salad: Greens, orange slice, jicama, avocado, jack cheese, And glazed sugared walnuts, the dressing was: Lucero’s Satsuma Mandarin balsamic vinegar, Persian Lime Oil, Crushed Mandarin Orange oil,  and Ascolano Olive Oil, I mixed equal parts oil to t he balsamic vinegar and added some Splenda, maybe next time I will have ¾ oil to ¼ vinegar? So that was my salad, and Linda designed the plate.  She is a great designer and decorator.    Note:  Lucero's Olive Oil and  Lucero's Balsamic  Vinegar is the best ever, it is located in Corning California, they had a big sale toward the end of December after Christmas. They said they have it every year at that time, so next year I will have to remember that.  Like half off!!!!.  Needless to say I stocked up.