Chicken “Love” Soup – JIT for Valentine’s Day!

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1 tablespoon olive oil three large carrots, cut into hearts (see instructions above) 1 medium onion, diced 2 celery stalks, sliced
into 1/4 inch pieces 2 stalks fresh thyme (optional) 1 bay leaf 1/2 teaspoon dried thyme 2 large sage leaves (optional) 4 cups low sodium chicken stock (All-Natural Swanson Chicken Broth, or Kitchen Basics Chicken Stock are my favorites.) 2-3 cups water 1/2 teaspoon vinegar pinch cayenne pepper (use your own discretion) salt and pepper, to taste 2 large chicken breasts, cooked and shredded (Poulet en Papillote is my favorite way to cook chicken breasts, and you can follow these instructions.) 1/2 pound small pasta, such as farfalle or rotini, cooked for about 1 minute fewer than the recommended cooking time fresh parsley

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1. In a large pot set over medium-low heat, combine olive oil, carrot hearts, diced onion, celery, thyme (both kinds), bay leaf, and sage. Sprinkle with a pinch of kosher salt. Cook until tender, stirring occasionally, about 10 minutes. Add in stock, a cup of water, and vinegar. Add in cayenne pepper, and bring to a boil. After about 20 minutes, check the soup for flavor, and add more water, salt and pepper, as necessary. 

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2. In each individual bowl, place the desired amount of chicken and pasta, cover with a ladle of the soup, and top with parsley.

I’m going to do this for my hubby, this Valentine’s Day, But since out stove was KIA, in going to use our (Wedding Gift) Crock Pot. 😀

Italian Herb Grilled Chicken

For those of you, who follow me on Instagram {IG}, I promised you an Italiano Recipe! Well, here is one of my favorites. Enjoy! – Ami Recipe from Aggie’s Kitchen {Link to full post: http://aggieskitchen.com/2009/07/12/italian-herb-grilled-chicken/}

1.5 lb chicken breast 1-2 TB dried oregano (about a small palm full) 1-2 TB dried thyme 1-2 TB dried basil 1-2 TB garlic powder good pinches of kosher salt and fresh ground pepper olive oil

In a small bowl, combine oregano, thyme, basil, garlic, salt and pepper. Set aside how much you will use for chicken, save the rest in air tight container for future use.

Lay chicken breasts on baking sheet or plate. Sprinkle both sides of chicken with seasoning and rub. Drizzle olive oil on both sides of chicken. Place on hot grill, over medium heat. Grill 5-7 minutes on each side or until done, when juices run clear.

Let chicken rest for 5 minutes before cutting. 

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Moving & Dinner Recap

Okay, so, lil’ recap. If you’ve been following my blog, you will know that the hubbs and I have been moving, due to an unexpected forecloseure on our home.

  While all of that has been going well, the hubbs and I had my parents over for dinner, this past Tuesday evening {01/08/13} at our current {New} residence. It was a {Thank You} dinner, for my parents, because WITHOUT THEM, WE WOULD BE HOMELESS, and all of our worldly possessions out in the yard, & the ditch. Oh gosh, I can just see it now… {spaces out, just a bit}

… EARTH TO AMI …

  Gah! Okay, so…. Back to the family Thank You Dinner – I single handedly made a huge dinner course; baked chicken strips, which I used my own special meat/fish rub, {YUMM!} this was on a bed of pasta, with your choice of {my own special recipes} tomato sauce, with fresh herbs & spices from Fox Hollow Farms, Ga., and creamy Basil Alfredo Sauce, the sides were Sweet Peas, Sweet Corn, and a HUGE Baby Spinach & Baby Argula salad, with halved Cherry Tomatoes, sliced Olives, n’ Sliced Mushrooms, I can’t forget the sourdough rolls, with melted butter on top –  which were a HUGE hit!!

  Unfortunately, I didn’t manage to get any captures of the course, before it was well devoured… BUT!! {I can’t leave ya’ll hanging!! >.  




















{Found it on pintrest, If you want the recipe, check my Pintrest, in my board, Chicken Recipies} It is NOT my recipient, I put my own twist on it. Enjoy, ya’ll!! ~Ami