Posts Tagged "chicken"

This week I’m hosting  Kathleen Y’Barbo with Flora’s Wish, Jessica Keller with Home for Good, Deanna Klingel with Cracks in the Ice, and Joyce Magnin with Cake, Love, Chickens and a Taste of Peculiar.  If you want to enter the drawings for the books, please leave a comment on one of the post during the week with your email address. I will not enter you without an email address (my way to contact you if you win). If you don’t want to leave an email address, another way you can enter is to email me at margaretdaley@gmail.com. The drawings end Sunday (Feb. 17th) evening. Interview with the heroine from Cake, Love, Chickens and a Taste of Peculiar by Joyce Magnin: 1.   Wilma Sue, tell me the most interesting thing about you. Well, I suppose...

My recipe for this newsletter is one of my favorite soups. We will be getting into cooler weather, which means soup time. My husband and I eat a lot of soups during the colder months. Make a batch on the weekend, and it lasts most of the week. This recipe makes a lot and freezes well. I often half it and put part of it in the freezer.   Chicken Cheese Soup Ingredients: 1 whole chicken and 1 package of chicken breasts—cooked with seasonings and diced up into smaller pieces (I usually use a large package of boneless chicken breasts rather than the whole chicken—easier to cut up—no deboning) 4 cups of chicken broth (I use the water after cooking the chicken) 1 ½ cups of chopped carrots (I love carrots but my husband doesn’t so I substitute broccoli for carrots...

This recipe is really good as the weather gets colder. It is a different kind of chili that is nutritious for you.     White Chicken Chili 1 tsp lemon pepper 1 tsp cumin seed 4 boneless, skinless chicken breast halves 1 clove garlic, chopped fine 1 cup chopped onion 2-8 oz cans white corn, drained 1-4oz can of chopped green chilies, undrained 1 tsp ground cumin 2-3 tablespoons of lime juice 2-14oz cans great northern beans, undrained Tortilla chips, crushed Monterey Jack cheese, shredded   In a large saucepan, combine 2 ½ cups water with the lemon pepper and cumin seed. Boil water then add the chicken breasts. Reduce heat and simmer 20-30 minutes until the chicken is tender and cooked. Remove the chicken from the pan and cut into bite size pieces....