Featured Post

Catherine's Spicy Chicken Soup

Prep 15 min Cook 30 min Ready 45 min Ingredients : 2 qt water 8 skinless, boneless boneless, skinless chicken breast, halves 1⁄2 tsp salt 1 tsp black pepper, ground 1 tsp garlic powder 2 tbsp dried parsley 1 tbsp onion powder 5 chicken bouillon, cubes 3 tbsp olive oil 1 onion, chopped 3 clove garlic, chopped 16 oz jar chunky salsa 14 1⁄2 oz cans peeled and diced tomatoes 14 1⁄2 oz canned whole peeled tomatoes 10 3⁄4 oz can condensed tomato soup 3 tbsp chili powder 15 oz can whole kernel corn, drained 16 oz cans chili beans, undrained 8 oz container sour cream In a large pot, combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil, reduce heat, and simmer for 20 minutes. Blend together butter and the flour and gradually add it to the soup. Simmer for 10 more minutes, stirring frequently. Meanwhile, beat egg yolks until light in color. Gradually add some of the hot soup to the egg yo

Olive Garden Alfredo Sauce

An easy, no-fuss dish you can make right at home with ingredients that you already have on hand. It’s also cheaper, healthier and quicker than ordering out! Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes        Ingredients 8 ounces fettuccine 1 tablespoon unsalted butter 3 cloves garlic, pressed 1/2 cup heavy cream 1/2 cup whole milk, or more, to taste 1/3 cup freshly grated Parmesan 1 large egg yolk, beaten Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves Instructions 1-In a large pot of boiling salted water, cook pasta according to package instructions; drain well. 2-Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer; remove from heat and stir in Parmesan and egg yolk, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk as needed. 3-Stir in pasta and gently toss to combine; season with salt and

Stracciatella with Brown Rice

Refrigerate brown rice in an airtight container for up to five days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether frozen or refrigerated, reheat rice in microwave, covered, until steaming, one to three minutes. PREP: 15 MINS  TOTAL TIME: 15 MINS  SERVINGS: 4  YIELD: MAKES 5 CUPS INGREDIENTS: 5 1/2 cups chicken broth 1 1/4 cups cooked long-grain brown rice (from about 2/3 cup uncooked) 4 cups spinach (about 1/2 pound), trimmed and washed 1 1/2 ounces Pecorino-Romano cheese, finely grated (1 1/2 cups), divided Freshly ground pepper 3 large eggs, beaten well DIRECTIONS: 1-Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, half the cheese, and 1/4 teaspoon pepper, and return to a boil. 2-Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return s