I am working on an idea with my friend Ray and I need your help…I’d like to hear about any humorous Mah Jongg stories you have to tell – from your games, lessons, shopping expeditions, anything! Send them to me and if you have any photos then make sure you include them as well. We can’t wait to read your submissions!
I think you will enjoy this article from Heritage – Florida Jewish News…much thanks to my wonderful friend Gwen for sending this to me!
As promised, here is the recipe for yesterday’s Mah Jongg Wednesday lunch of Mexican Chicken Soup. This recipe is so easy and SO delicious…you will be so happy if you make it, as will everyone who gets to enjoy it with you!
MEXICAN CHICKEN SOUP – Serves 6 – 8
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2½ quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
¼ to ½ cup chopped fresh cilantro (optional)
6 (6-inch) fresh white corn tortillas
Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds.Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in half, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes.Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips. Add a wedge of lime floated on top.
For all of you in the Orlando, Florida area, you still have just about a month to register for the December 13th tournament at the Rosen JCC – it promises to be a great day!