Mexican Lime Soup with Chicken

Williams-Sonoma has fabulous recipes. They are so flavor filled. A few weeks ago I branched out of my "norm" and decided to make a soup. I had no idea how labor intensive this particular soup was! I spent about an hour and a half prepping. I started by chopping my onions, jalapeños, garlic, and avocados. I juiced the limes, and measured out my liquids. Note to self: do not touch your face after chopping jalapeños. The sautéing was easy. I browned the bone in, skin on chicken breasts, and the smell of that mixed with the jalapeños and onions was divine. I added in all my liquids and boiled the chicken. My house smelled AMAZING. After peeling the chicken off the bone and letting the soup simmer it was ready to be served! At the very end I topped each bowl with avocado and queso fresco. YUM. The flavor was unlike any I had ever tasted. The Williams Sonoma "Mexican Oregeno" truly added something that regular oregano could never add. It was the perfect amount of spicy and savory. The avocado was soft and ripe. The cheese melted just enough to add a mild kick, and the chicken was so full of the flavors of the chicken broth mixed with the spices. I had a few servings! Definitely a must try... here is the recipe: http://www.williams-sonoma.com/recipe/mexican-lime-soup-chicken.html

Expressions in food...

It was an amazing first experience at "Expressions in food" with Patrick Evans-Hylton. It was a very intimate, and non intimidating setting with about 10 other eager foodies. We laughed, learned, and most importantly talked food. We talked about the things some people never even notice, and the things that jump straight out to others. Food is more than substance, it is the ultimate accent. Food is something that brings people of all age, race, and gender together. Food is life. We learned to describe exactly what we are tasting, smelling, seeing, and feeling. Everyone came bearing a delicious dish. Some of my favorites were...

Guacamole: Nikki Park-
The fresh taste was the first thing that I noticed. There were generous portions of soft avocado, and ripe tomatoes. The cilantro had just enough kick to urge you to take another bite!

Parmesan Cheese with Raisin Rosemary Crisps: Emilie Serratelli
Cheese is one of my absolute favorite foods. The parmesan was the perfect texture and taste. The raisin rosemary crisps are my new favorite accent for cheese. Visually appealing, and oh so tasty!

Smoked Chicken Wings: Lisa Breen
Tender, and perfectly seasoned. The skin was so full of flavor, and the homemade barbecue sauce was the perfect addition but not even necessary.