Growing up in Nebraska, chicken and noodles was a favorite meal of mine. My sous-chef dish-washing would buy a “whole chicken in a can”. At that time, there was no such thing as fresh deli rotisserie chicken, like we can buy now in most grocery stores, Sam’s or Costco.
I remember when mom would open up that can and dump out the gelatinous goop of meat and bones. She would painstakingly pick the bones clean placing the meat in a pot of boiling water that would become a thick, beautiful, fragrant start to her chicken and noodles.
I know, you know, I never met a Quiche I didn’t like. So imagine my excitement when I saw this picture from Maureen at The Orgasmic Chef. It is autumn in the United States and pumpkins and spice and all things nice are dancing in my head. This includes butternut squash!
Maureen begins her blog post by saying, “The other day I was reading Chris Scheuers post about crustless mini-quiches. It was about 11am and I was determined to make one for lunch.” I just smiled when I read that because I am totally one of those “I want to make that NOW” kind of cooks. Birds of a feather and all that.
How often do you hear … “These are the best _______ (fill in the blank) you have ever made”? Ever? I cook … a lot. My sous-chef dish-washing mom and The Chief are very kind and complimentary of my cooking.
But recently I received the “these are the best meatballs you have ever made” response followed by the appropriate “yummy” and “thanks Babe!” I was so surprised and elated all at the same time. But wait there’s more! Click to continue reading
This recipe is all over Facebook and quite a few websites including Food.com. The first recipe I saw called for plain Greek yogurt as the main ingredient. However, my sous-chef dish-washing mom is not a yogurt fan and so when I saw the same recipe made with mayonnaise, I knew that would be for us.