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Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner! Besides cooking, gardening and photography, I also like to sew. Here are some items from my Etsy Shop:

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Spicy Chicken Noodle Soup I used leftover chicken and jalapeño relish from yesterdays quesadilla post to make this delicious soup. It was quick and easy since I had most of the chopping done. I like this kind of soup a lot. It’s spicy hot with fresh notes from the lemon, and just the right amount of crunch from the croutons. The melted cheese makes it extra savory. Yum! Here’s how to make this yummy soup: In a saucepan combine chopped leftover chicken, chopped fresh carrots, chopped celery and crushed garlic. Add one carton of chicken stock, 2 or 3 chopped scallions, 1 chopped shallot, 1 minced red jalapeño, a few halved cherry tomatoes, & a handful of fresh chopped cilantro.  Season with salt, pepper and red pepper flakes. Bring to boil, add 3/4 cup egg noodles*, then reduce to simmer until all the vegetables & noodles are cooked. * (You can substitute diced potatoes for the egg noodles, and corn chips for the croutons if you want a gluten free version of this.) Once you put it in the bowl, garnish with fresh squeezed lemon juice, croutons and grated cheddar cheese. Yum!

Spicy Chicken Noodle Soup

I used leftover chicken and jalapeño relish from yesterdays quesadilla post to make this delicious soup. It was quick and easy since I had most of the chopping done. I like this kind of soup a lot. It’s spicy hot with fresh notes from the lemon, and just the right amount of crunch from the croutons. The melted cheese makes it extra savory. Yum!

Here’s how to make this yummy soup:

In a saucepan combine chopped leftover chicken, chopped fresh carrots, chopped celery and crushed garlic. Add one carton of chicken stock, 2 or 3 chopped scallions, 1 chopped shallot, 1 minced red jalapeño, a few halved cherry tomatoes, & a handful of fresh chopped cilantro.  Season with salt, pepper and red pepper flakes. Bring to boil, add 3/4 cup egg noodles*, then reduce to simmer until all the vegetables & noodles are cooked.

* (You can substitute diced potatoes for the egg noodles, and corn chips for the croutons if you want a gluten free version of this.)

Once you put it in the bowl, garnish with fresh squeezed lemon juice, croutons and grated cheddar cheese. Yum!



2012.01.25  12:49pm  ∞

Post Notes

  1. azndudewithfood reblogged this from delishytown
  2. leftoverslovers said: That really seems delicious, I think I’m going to try it tomorrow but it’s really hard to choose among all your recipes, they all make me hungry (and i’ve just eaten dinner…^^)I’m going to be be a big fan of yours!
  3. j-workingclasshero-jones reblogged this from delishytown
  4. delishytown posted this
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