Have you heard that you can cure the flu with chicken noodle soup?! So have I… since I was five. So far, it has proven entirely ineffective in producing any restorative results, but last week, after my husband caught the flu, my intrigue was piqued again. After hearing the news, an aging co-worker told me of this not-so-hidden gem, in a hushed, motherly tone. “You know what really works? I know it sounds crazy but try chicken noodle soup.” I believed her, and went home to scan my cupboards. To my surprise I had all of the ingredients to concoct an incredibly easy, tasty, and entirely homemade chicken noodle soup. 

As a general disclaimer, it has sadly been a week since I debuted as June Cleaver, and my husband’s case of the flu is still lingering. He did, however, think it was delicious and experienced some pseudo-relief symptoms after eating it. If you would like to give this sickbed staple a try, you can find the recipe here . If you do not have marjoram (because I didn’t), you can shake in some “Italian Seasoning”, which I added along with crushed garlic. 

Enjoy!

-Jenny

While visiting family in New Jersey this past weekend, my husband and I offered to make dinner for everyone. We decided to make the “Crispy Cheddar Chicken” from Jamie Cooks It Up! We had recently tried it for the first time, and knew it would satisfy any appetite. This meal is super easy, fast, and perfect for those chilly days when you just want to feel cozy and comforted.

The top photo shows the prep ingredients(milk, shredded cheddar, and chicken breast tenderloins), the middle shows the chicken on its way into the oven, and the bottom shows the finished product. If you follow the link above, you can view the full recipe and see suggestions for tasty sides to pair with the chicken. I decided to do a couple that were not on the list, but tasted great; potatoes au gratin and a simple side salad. I also poured a mushroom cream sauce over the chicken, which can also be found on the site.

ENJOY!

-Jenny

     I have a strong passion for cheese. This can be proven by the sharing of two personal real-life examples. Once, I stopped eating cheese for a few months as a diet experiment, and I lost five pounds! I literally did nothing else, except withhold from consuming cheese! The second example is equally embarrassing; in an interview I was asked what my favorite food was, and I disturbingly responded like some sort of cheese-junky by saying “Cheese. Any cheese I can get. When I get some extra money I like to buy cheese.” I could not stop the words. So anyhow…

     If you love cheese, and you love a delightful libation, take this website for a spin! The interactive tool allows the user to select either a beverage, or a cheese to begin, and then produces the perfect pairing. One can also click on any drink or cheese to learn more characteristics of that item. I’m definitely going to put this in my favorites bar:)

Check out the website: http://www.cheesecupid.com/pair/

Happy Pairing!

-Jenny

You don’t have to be swooning in the shade of a palm tree to enjoy delicious seafood. This South Carolina favorite can easily be conjured from the comfort of your own home. This post is inspired by my recent Honeymoon to Charleston, SC, where I literally ate shrimp every single day. Though nothing compares to fresh-caught seafood, I was delighted and amazed when I dug in to my rendition of this classic southern recipe.

You will need:

2 cups of water

1 (14 1/2 ounce) can chicken broth, plus additional 1/4 cup for shrimp
3/4 cup half-and-half
1 teaspoon salt
1 cup regular grits (the quick grits work well)
3/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2 tablespoons butter
1/2 teaspoon Tabasco sauce
1 lb. medium shrimp, peeled and deveined(can be fresh or frozen)
1/4 cup flour
1/4 cup diced onion
1/4 cup sliced green onion
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco sauce

*1/4 cup shredded cheddar cheese to sprinkle on top

Directions:

First, bring the water, salt, chicken broth, and half and half to a boil. Once boiling, slowly stir in the grits and reduce heat. Stir occasionally until thickened (approx. 8 minutes).

Next, stir in the cheddar, parmesan, butter, and tabasco sauce. Keep this pan on lowest heat while you work with the shrimp.

Sprinkle prepared shrimp with salt and pepper, then dust on flour until shrimp are lightly coated, and toss in crushed garlic cloves.

Heat some olive oil in a skillet, and saute green onions and onions for a few minutes. Add the shrimp to the skillet and saute until lightly browned. 

Finally, add the remaining chicken broth, tabasco sauce, and the lemon juice to the shrimp mixture. Sauce will thicken due to flour. Cook two minutes.

To serve, spoon out shrimp onto plates, top with shrimp mixture, cheddar, and paprika. Serves four.

Enjoy!!!

-Jenny