italian chicken soup

Dec 26, 2011 by

after stumbling upon this soup, i have made it THREE different times.  THREE.  that is a lot of times for me to make something in a few months time.  just sayin’.  i have modified the original recipe to make it a bit easier to throw together.  the amts below will work for about 4 people.  double, quadruple, as needed. i have also made a few modifications to the original, mainly with the sauteing oregano in evoo.  for the first time, i didn’t have fresh oregano on hand and used the dried stuff, as a substitution.  it burned and did not turn out all that well.  i never really tried it again and can’t taste that the soup is missing anything.  also, the jalapeño does not add much heat, so don’t be intimidated.  on to...

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crab cake mac n’ cheese

Jan 25, 2011 by

kicked up mac n’ cheese is just about as good as the plain ol’ mac n’ cheese.  this particular dish is not as cheesy as i would have liked for it to be, but it is probably for the best.  this does taste just like a crab cake and too much cheese would probably kill all of those delicious flavors.  i also understand why crab cakes are so expensive!  1/2 lb. of fresh crab meat put me back $10.99.  also, be prepared to use a lot of pans for this dish. with all that said, it’s still worth it to make this dish. adapted slightly from rachaelray.com 1/2 lb. cavatappi pasta 2 tbsp evoo 6 tbsp butter, divided 2 ribs celery, with leafy tops, finely chopped 3/4 medium onion, finely chopped 1/2 small red bell...

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chicken noodle soup

Apr 3, 2010 by

easter dinner preparations were put aside for a little bit today so i could make my snot-filled hubby some chicken noodle soup.  sometimes when you’re feeling like crud, nothing tastes better than a bowl of soup, even if it is 72° outside. source 2 c wide egg noodles 1/2 tsp evoo 6 c chicken broth 3/4 tsp salt 1/2 tsp poultry seasoning 1/2 c chopped celery 1/2 c chopped onion 1 tsp minced garlic 2 heaping tbsp cornstarch 2 tbsp water 1 c diced, cooked chicken pre-cook chicken and dice it into small, bite-sized pieces.  set aside. bring a med. sauce pan of lightly salted water to a boil, add egg noodles and oil, and boil for 8 min. or until tender.  drain and rinse under cool running water. in a large dutch oven,...

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