Recipe Time: It's 2 for the price of 1!!

DH was sick this past week. A cold. He actually skipped work for a full day. Since we have been married I could probably count the # of times he has done that on one hand. In other words - he doesn't usually get sick. But when he does, watch out! Like most men, he is a bit pathetic. He doesn't like me to use that word, but you know how it is. Why can't we take a day off when we are sick?? Anyway, enough about that. Let's get back to why you are really here. FOOD!! Since the dh was sick, I felt sympathetic and made him chicken soup - just what you need when you are sick, right?? Well, here is how I made the Chicken Soup, and what I did with the leftovers (because you can only eat so much Chicken Soup!!):

Chicken Soup
Like usual, I don't really have a recipe. But don't let that scare you off - you don't need one!! Just make as much as you need (I always lean towards the too much side - then you get the leftovers:)
Start with chicken breasts (for my family I used 3 large ones). Cook them in boiling water with salt and pepper and onions (and whatever else you want for flavor) for a while (maybe I should have timed that - so sorry!!). Just check them after a bit. Mine are always frozen so it takes a bit longer. While the chicken is cooking, prepare the veggies. Good ones to use are: carrots, celery, potatoes, peas, onion, and whatever. Again, have fun with it! I sauted the onions (and some garlic) in a little oil. Then I added the carrots, celery and potatoes to that and sauted it a bit longer. Remove the chicken from the boiling water (save the water for a good soup base!). Slice the chicken up, or shread it - however you like it. In a large stock pot, heat up some chicken stock and the water from boiling the chicken (strain it first!). You can season it up with boullion if you think it needs more flavor. I also added fresh parsley from the garden, and some dried basil, and salt and pepper. Then add the veggies and let 'em cook. I usually add my peas at the end because they really don't need any cooking. Once your carrots and potatoes are almost done, add the chicken and peas to the pot. Let it all heat through, and serve.

Now that you have mastered the Chicken Soup Dinner. Here is a suggestion on what to do with all of that leftover soup:

Chicken Pot Pie
Make a basic pie crust. Roll out one ball of dough to fit into whatever size of pan you are using. I used a 9" square pan. I have also used pie plates and 9x13 pans before - just depends on the crowd! Bake the bottom crust in the oven @ 350 for about 20 minutes (just lightly golden brown). For the filling, strain the soup in a collander. Put the broth (liquid) in the blender and add a little bit of flour (kind of like you are making gravy). Put the veggies on the pie crust, and pour the broth over the top of it. Put another layer of crust over the top. Cut slits in it for ventilation, and pop it in the oven at 350-375 for about 45 minutes. Let it sit and cool for about 10 minutes before serving.

There you have it. One and a half nights of cooking (the chicken pot pie only counts as a half) and you have two delicious dinners. Now go try it! I know you can do it!!

Good Luck!!.

Recipe Time: Chicken Stir Fry

Again, I hesitate posting how I made stir fry the other night (because dancing queen needs to give us some authentic recipes!!) but it tasted pretty darn good, so I'll post it anyway. I thought this would be a quick dinner - but it took a little longer than I expected, simply because you have to wash, peel, cut, chop, etc. all of the veggies. Other than that, it was so simple, and very delish!! Here is what I did:

Saute some onions & garlic in a little oil. Remove them, then add some chicken breasts. Add some soy sauce, honey, and ginger (powder or root) and cook the chicken completely. Remove it from the pan, and add your prepared veggies (the ones you prepared while the chicken was cooking:). I used broccoli, carrots, bell peppers (yellow & red), asparagus, and, well, maybe that was it. You can use WHATEVER veggies you have on hand (use lots of color - it's prettier that way!). Just start with the ones that take the longest to cook (add bell peppers last!!). Saute the veggies for a bit (until cooked) then add the chicken, sesame seeds (I got a little carried away with these - but hey, they are good, and good for you!!), more soy sauce, some s&p, whatever you want, really. You can't go wrong!

Serve over hot rice (I like basmati), and wallah - you've got dinner. Enjoy!!

Recipe Time: Cinco de Mayo

Last minute I decided to throw a Cinco de Mayo party. Mostly because I love Mexican Food and this was an excuse to cook it. We had a few friends over and here was the menu:

Chicken Quesadillas
Black Bean Cakes
Chips with Guacamole, Salsa, Salsa w/ Avacados & Mango Salsa
Donut Holes w/ Mexican Chocolate Fondu
Limeade
Pina Coladas (virgin, of course)

Most all of these recipes were in my most recent issue of Rachael Ray Mag, so we had to give it a go. Overall, it was a success! If you feel like a Mexican food night, have at it!