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Simple Buffalo Chicken Soup Recipe

Simple Buffalo Chicken Soup Recipe
Welcome to the easiest soup ever. Ever ever. Just 30 minutes and you can have a big, steaming bowl of chicken soup with a cute and cheesy toasted baguette and tons of other stuff piled on top. In a snap I tell you. You are going to like this. I promise. This is what it looks like when you ladle soup into a bowl from behind a camera. This is what it looks like when you miss. These things down here… they equal the best flavor combo ever. Here is my really tan hand. See? When I first started this blog thing, my brother mentioned that he had an incredible buffalo chicken soup that I needed to recreate. Then I’d make something out of Cinnamon Toast Crunch. Luckily for me and my mouth, I was in the mood for buffalo chicken soup. Not luckily for my lips, which are the most chapped (chappiest? This soup is straight up broth. So let’s get all of the bits and pieces out of the way: Do I think you can make this in the crockpot? Do I think you should add heavy cream? Do I think you can use other cheese?

Yammies Noshery: Broccoli Cheese Soup: Panera Bread Copycat Recipe - StumbleUpon On Wednesday my sister and I volunteered to make the soup supper to go with the Advent service at church. Before you go thinking I'm some kind of charitable, goodhearted soul, I must tell you that the only reason that I do it is because I LOVE COOKING. In case you hadn't figured that out yet. Okay, so I was like, "Whadaya think, Nemo? Will two huge pots of soup, a crockpot full of barbequed meatballs, five trillion chicken salad sandwiches, fifty thousand and two loaves of bread, and a couple bazillion desserts cover it?" Well, it would have, except everybody had to try a huge bowl of BOTH kinds of soup AND meatballs. Barbequed meatballs in broccoli soup. I had to leave the room. Anyways, we ran out of soup after about ten minutes of serving. So during church I had a sudden inspiration (um, Pastor, if you're reading this, that was a typo. Anways, I burst out of church and ran up to my friend screaming, "Hey guess what!! Yeah. I mean it would be like getting paid to have fun. Okay.

Kettlebell WOD + Paleo Pad Thai Hey, have I mentioned that I’m super excited to be back at CrossFit? Well, I am! A lot! Workout Last night’s WOD was a fun one because it was quick and intense, but also because I used a 45-pound kettlebell for it— my first time ever using this weight in a workout! WOD:3 rounds for time of:8 BB Front Lunges16 BB Roll-outs24 Russian KB swingsRx: (135, 95) (70, 53) L2: (115, 75) (53, 45) L1: (95, 65) (45, 35) Beg: (75, 45) (35, 25) I’m telling ya, these rest days are really paying off! Action shot! * Post edited to add a similar photo with better form. And here’s a workout for you inspired by yesterday’s WOD: For this workout, you’ll complete 3 rounds of the following exercises for time: 8 alternating front lunges (be sure to pick a challenging weight), 16 Jackknife Sit-ups, and 24 Russian Kettlebell Swings. Dinner Last night’s dinner was Pad Thai from Well Fed: Paleo Recipes for People Who Love to Eat, and it was so, so, so tasty! Ingredients: Directions: Serves 2 Sunshine Sauce

Take-out at Home: Chicken Tikka Masala | Handle the Heat Take-Out, Fake-Out: Sweet & Sour Chicken It’s easy to make the popular take out sweet & sour chicken at home We made it to Friday! Finally. So lately, I’ve been really lazy about cooking. On a completely random note that has nothing to do with takeout or vacation: have you heard of country hottie, Jake Owen? Now back to this dish. Okay well, now you can make this popular takeout dish at home. Take-Out, Fake-Out: Sweet & Sour Chicken Author: Julie Wampler Recipe type: Main Entree Cuisine: Chinese Prep time: Cook time: Total time: Serves: 4 For the chicken coating:3-4 boneless, skinless, chicken breasts, cubed into 1-inch piecesSalt and pepper1 cup cornstarch3 eggs, beaten¼ cup canola oilFor the sauce:¾ cup sugar4 tbsp. ketchup½ cup white vinegar1 tbsp. soy sauce1 tsp. garlic salt Preheat oven to 325 degrees and spray cooking spray on a large baking sheet and set aside.Season your chicken cubes with salt and pepper then dip the chicken cube, in batches, in cornstarch. All images and content are © Table for Two.

Baked Egg Boat recipe - StumbleUpon Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1.

Beer Beef Stew Josh Shaub total prep What really makes the whole thing come together in comforting perfection is the beer. Just saying the words beer and beef in one sentence is enough to get most men to pay attention. Recipe from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine/William Morrow, an imprint of HarperCollins, 2011. Preheat the oven to 325°F.Pat the beef dry.

Marinated Tofu - How to Cook Marinated Tofu Recipe Marinated tofu is paired with spinach in a simple stir-fry that is loaded with nutrients. Spinach cooks very quickly so it's best to have all the seasonings measured and on hand near the stove before you start cooking. As always, how much seasoning to add comes down to personal preference. Feel free to adjust as desired. More Tofu Recipes Prep Time: 2 hours, 30 minutes Cook Time: 7 minutes Total Time: 2 hours, 37 minutes Ingredients: 6 ounces firm tofu, cut into 1/2-inch cubes6 tablespoons dark soy sauce3 tablespoons Chinese rice wine or dry sherry3/4 teaspoon plus 1/4 teaspoon sugar 1 teaspoon plus 1 teaspoon minced garlic (or according to taste)1/4 teaspoon plus 1/4 teaspoon chile paste (or according to taste) 10 ounces fresh spinach, washed and drained1/2 teaspoon salt, or according to taste 1/4 teaspoon Asian sesame oil3 tablespoons peanut or vegetable oil for stir-frying Preparation: Have all the ingredients for stir-frying the spinach at hand near the stove.

Turkey Cutlets with Marsala Recipe A classic, both in Elizabeth David’s day as well as today, turkey marsala isn’t at all outdated, just overlooked. It just tends to be overlooked, despite a satiating richness that belies its simplicity. It takes just 15 minutes to pull together and can easily be committed to memory—nifty traits that, let’s face it, ought never go out of style. As if that weren’t sufficient to woo you, the flavors are amenable to any season. You’ll find two approaches to this same recipe below. Start with 4 to 6 turkey cutlets or cut 2 boneless turkey breast halves (about 1 1/4 pounds each) crosswise into 6 to 8 thick cutlets. Testers Choice Testers Choice

Easy as hell pizza balls by ~1wolfmadien on deviantART Broccolini Salad Recipe I think we've discussed this before. My friend Malinda has a real knack for making salads. Remember the shaved fennel beauty in Super Natural Every Day? That was hers. We were at her house for dinner the other night and she made a broccolini salad I parked just to the right of my wine glass. It was one of those relatively simple preparations that reminded me of how good certain things are. We chatted in the kitchen before dinner about dressing for the salad (and broccoli/broccolini in general). So I kept thinking about it. I made a meal of this by introducing a hard boiled egg - on the side. Fill a big pot with water and bring to a boil. Combine the scallions, serrano pepper, olive oil, and a couple pinches of salt in a small saucepan. To assemble the salad, just before serving, place the broccolini and croutons in a large serving bowl. Use the leftover oil (refrigerate) to cook eggs, drizzled over potatoes, drizzled into soup, etc. Serves 4 - 6. Prep time: 10 min - Cook time: 10 min