Half mexican & half outdooorsman

Our meal plan always changes. Take Saturday for example. We knew we wanted to make tortilla soup because we had chicken to use up. When going to make the soup we also had no bread. Who has soup and no bread on the side? Not us! I quickly decided on cabin scones, a recipe I have been making for quite a while. There is no reason why you cannot have rustic cabin food with your Mexican soup. I do not discriminate. Here are the recipes:

Ernesto's tortilla soup

(recipe adapted from the resturant in PV... so excited to go in just over a month!):

12 roma tomatoes, chopped

2T oregano

6 cloves garlic

3 bay leaves

1t cumin

1t thyme

6 large peppercorns

2t small peppercorns

1T oil

1/2 yellow onion, diced

4 c water

4c low sodium chicken stock

1/4c chicken, per serving

toppings: tortillas, diced tomato, diced avocado, cilantro, mozzarella cheese

Boil roma tomatoes in enough water to cover. Add herbs, garlic, and peppercorns, remove from heat, and let cool slightly. Remove bay leaves. Blend with immersion blender. Sautee onion. Add onion, water, and chicken stock to tomato mixture. Bring to a boil.

Place chicken and other toppings in bottom of serving bowls. Top with hot broth and serve.

cabin scones:

1c whole wheat flour

 1 1/2 t baking powder

1/2t salt

1/4c hard butter

1/3c skim milk

Mix together dry ingredients. Cut in butter with a pastry blender until crumbly. Mix in milk. Pat out on counter until approx 1/4" thick. Cut into shape of your choice (I usually do wedges or rectangles). Bake in a 350F oven for 15 minutes!