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Chicken Noodle Soup

  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Serves 6

Ingredients

  • 1 large pkg egg noodles
  • Whole chicken cut up, skin on
  • 6 carrots, peeled
  • 2 large onions
  • 6 stalks celery and celery salt for seasoning
  • 6 cloves garlic, minced
  • 8 cups H20 each pot
  • 4 good sized potatoes
  • ¼ cup olive oil
  • ½ tsp pure cayenne pepper

Directions

  1. Rinse chicken in warm H20, Fill large pot with H20, add half of olive oil, all cayenne and chicken, high heat 15 minutes
  2. Fill another pot with H20, add rest of olive oil, egg noodles, boil 20 mins, cold rinse, set aside
  3. Dice onion, celery, potato, carrots and mince garlic, add diced veggies/garlic
  4. Using spoon, continuously skim brownish/white matter, skin, cartilage, bones into bow and toss
  5. Add egg noodles, finish after 45 minutes, serve in bowls with salt/pepper/celery salt on side

Focaccia

  • Prep Time 10 minutes
  • Total Time 45 minutes
  • Serves 6

Ingredients

  • 3 cups flour
  • 2 tsp salt
  • 1 tbsp sugar
  • 2 tbsp yeast
  • 1 1/3 warm H20
  • 3 tbsp vegetable oil
  • 2 tbsp parmesan cheese
  • 2 tbsp dried rosemary/oregano

Directions

  1. Mix flour, salt, yeast, H20 and 2 tbsp oil, mix until pliable, knead till smooth
  2. Place dough in oiled bowl, cover with saran wrap and dishcloth, 15 minutes
  3. Cover baking sheet with parchment paper (or oil sheet lightly if no parchment)
  4. Put dough on sheet, press out with palm of hand till large rectangle
  5. Brush or use fingers to spread remaining oil on surface of dough
  6. Make dimples with tips of fingers all over
  7. Sprinkle with rosemary and parmesan, let rest 10 minutes
  8. Bake 20-25 minutes