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Catherine's Spicy Chicken Soup

Prep 15 min
Cook 30 min
Ready 45 min
Ingredients :2 qt water8 skinless, boneless boneless, skinless chicken breast, halves1⁄2 tsp salt1 tsp black pepper, ground1 tsp garlic powder2 tbsp dried parsley1 tbsp onion powder5 chicken bouillon, cubes3 tbsp olive oil1 onion, chopped3 clove garlic, chopped16 oz jar chunky salsa14 1⁄2 oz cans peeled and diced tomatoes14 1⁄2 oz canned whole peeled tomatoes10 3⁄4 oz can condensed tomato soup3 tbsp chili powder15 oz can whole kernel corn, drained16 oz cans chili beans, undrained8 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 yolks while stirring constantly. Return egg mixture to the soup pot and heat th…

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 fettuccine1 tablespoon unsalted butter3 cloves garlic, pressed1/2 cup heavy cream1/2 cup whole milk, or more, to taste1/3 cup freshly grated Parmesan1 large egg yolk, beatenKosher salt and freshly ground black pepper, to taste2 tablespoons chopped fresh parsley leaves


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 pepper, to taste.

4-Serve immediately, garnished wi…

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.


5 1/2 cups chicken broth1 1/4 cups cooked long-grain brown rice (from about 2/3 cup uncooked)4 cups spinach (about 1/2 pound), trimmed and washed1 1/2 ounces Pecorino-Romano cheese, finely grated (1 1/2 cups), dividedFreshly ground pepper3 large eggs, beaten well


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 soup to a simmer, and cook until eggs are set…