Well, it’s been raining here for the last couple of hours — that is, when it hasn’t been hailing — and the temperature is finally about to dip under the freezing mark.
*sigh*
I guess that winter is finally here. Driving to work is going to be cornbread hell.
Got a huge pot of soup simmering on the stove. I’ll give it another 15 minutes or so, then let it cool and bung it into the ‘fridge for tomorrow.
I’m pretty sure that I’ve posted the recipe before, but I’m too lazy to go look for it, so here it is again:
1.5 – 2 pounds of chicken breast.
1 medium onion.
1 can chicken broth.
1 can chili beans
1 can kidney beans
1 can black beans
1 can mild Rotel
2 cans whole kernel corn
1 pkg mild taco seasoning.
1 pkg Ranch salad dressing/seasoning.
Open all of your canned stuff and dump them into a big soup pot. Don’t drain the beans, the corn or the rotel– you need the juice for the base — just empty each entire can into the pot.
Add your packets of taco seasoning and ranch seasoning (Use Hidden Valley Original Ranch Salad Dressing & Seasoning Mix) to the bean/corn/rotel goodness, stir in well and set over a low fire.
Cut your chicken into soup-sized chunks and chop the onion. Put the chicken and onion into a frying pan with a bit of olive oil and cook until the chicken has browned. Drain off the grease and bung the whole chicken/onion mess into the soup pot with your canned stuff.
Cover and simmer for one hour.
To serve, spoon into a bowl and then sprinkle your favorite shredded cheese over the top.
Now that’s comfort food.
Nana gets her new hip tomorrow at about 1:30 in the afternoon. At least an afternoon surgery allows the family to navigate icy roads. We spent way too many years in deserts and jungles to have a handle on this ‘icy road’ thing.
LawDog
5 thoughts on “Brrr!”
Comments are closed.
Mine went into the freezer last night. About three gallons. About the best thing about Thanksgiving feast is the turkey soup I make. Take the carcass of the bird, along with whatever appendages were not consumed. Add onion, celery, carrot, some seasonings and simmer a few hours. Decant the liquid & chill (so you can skim fat). Pick the meat. Add back to the stock along with a gallon or so of cut up vegetables (potatos, carrots, celery, onion, lima beans, corn, green beans, green pepper, tomatoes, whatever; fresh, frozen and/or canned-including their liquid) and more seasonings (fresh rosemary, black and white pepper, sage and whatever smells good.) I had a jalapeno left over, so in it went. Cook til carrots & potatoes are tender. Great comfort food for a damp and chilly evening.
A freezer full of such is like money in the bank, my mother always said.
Next month the Christmas ham will undergo similar transformation into split pea soup.
My prayers will be with your Nana, and the rest of the Family, tomorrow. I hope all goes well. At least you know to watch out for Nurses trying to over-medicate her this go-round.
Good Luck to all.
Best wishes for a sucessful surgery to Nana tomorrow, followed by a speedy recovery.
Tomorrow I’m making chili. I smoked 15 pounds of brisket and 20 pounds of pork ribs Monday night in anticipation of the Current Inclementation. Somewhere I’ve got a venison quarter left that’ll go into that chili.
Stay warm, y’all.
Regards,
Rabbit.
Best wishes for a sucessful surgery tomorrow, followed by a speedy recovery.
Rabbit, I haven’t received my invitation to the feast. Too late now, I’m already iced in, with snow on the way.
LD, will be thinking of you and the family, hoping things go well with Nana’s surgery and recovery.