I have said it before and I’ll say it again: I am not a good sharer when it comes to my favorite eats. I want my own personal bowl of popcorn, I want my own personal French toast muffin, and do not even THINK of snagging one of my pieces of bacon. Which is why I am head over heels with this recipe for beef and blue cheese pot pies, because this delectable conglomeration of beef and veggies cooked up in a beer and mustard sauce and laced with blue cheese and covered in pastry gets made in individual little dishes. Meaning I get my very own. Meaning you get your very own. Let’s make it!
Know someone who would love this recipe?
This rosemary chicken soup is one of my best comfort food recipes. It’s a warm and wonderful conglomeration of tender chicken and vegetables simmered up with the nutty taste of barley, and infused with one of my favorite herbs, aromatic rosemary. It’s perfection on a chilly winter day, when you are snuggled under your favorite blanket on the sofa, holding a warm mug of soup in your hands with a fire crackling in the fireplace and your favorite movie about to begin. It’s chicken soup wonderfulness at its most wonderful. Let’s make it!
Ah, this easy and elegant shrimp and baby potato salad! Shrimp is constantly on the menu at our house. Besides the fact that they are Delicious and Nutritious, I’ve psychoanalyzed the reasons why they show up on my menu as much as they do and here’s what I’ve come up with. Along with this recipe of course…let’s make it!
I have so much to tell you about in regard to chicken slippery noodle soup! The first thing is of course to explain what the heck a slippery noodle is, and I think you will be overjoyed to hear that it is like a regular noodle and a dumpling got married and had a baby. It’s a thick noodle that cooks up in the chicken soup, absorbing all that delectable chicken soup flavor until it is soft and pillowy and perfect. And don’t worry if you’ve never seen slippery noodles in your supermarket, because you make them yourself, and no fear…it’s super easy! The second thing I have to tell you about has nothing to do with soup and everything to do with gardens, although there is a vague soup connection, because you know me. It always leads back to supper. Ah, supper. Let’s make it!
We are huffing and puffing our way towards spring here in these parts. Winter is hanging on for dear life, and March has about 48 hours to get its act together and go out like the lamb that it is supposed to be at this point. My barbecue grill still has a 2 inch wall of snow all around it, so I can’t in good conscience send the Southern husband out there yet to make anything vaguely summery-tasting, and frankly, it’s still so chilly that I am still jonesing for winter comfort food anyway. So here’s my effort to meet halfway between warm weather food (sandwiches!) and cold weather food (chicken pot pie!), and I gotta tell you, it may be my new favorite transitional supper.
I am firmly on the side of those folks who think chicken soup is the cure for whatever ails you. From the flu to a cranky mood, chicken soup can fix it…or at least make you feel a lot better. And if regular chicken soup is good for whatever’s wrong, creamy chicken soup is, well, magical. Especially if the creamy chicken soup doesn’t have any actual cream in it. Good, good for you comfort food…you’re feeling better already, right? Me too!