Chicken Noodle from scratch

2 large white onions
clove of garlic
baby carrots
4 ribs of celery
8 cups chicken stock
1 lb of chicken thighs
2 cups cooked egg noodles
3 bay leaves
1 teaspoon dill
1 teaspoon thyme
salt & pepper to taste


Brown chopped onion, garlic & carrot in a teaspoon of butter & a little EVOO for 5 minutes.

Add chicken stock, celery, chicken, bay leaf & spices to pot. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover and simmer for 1 hour. Add cooked noodles at the end.

Chilaquiles!

This picture makes this look like nothing, but wow! So delish, I couldn't believe it. :)  I made my salsa verde from scratch, so it is super spicy (I'm having a love affair w/Serranos)

• 1 1/2 cups salsa verde
• 1/2 cup sour cream
• 1 bag of Tostitos Hint of Lime Corn Chips

• 2 cups shredded chicken
• 2 cups shredded Monterey Jack or mozzarella cheese

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Heat oven to 350 degrees F. Spray 2-quart casserole with cooking spray. 

In medium bowl, mix salsa verde and sour cream.

Break up chips into bite-size pieces. Place half of chips in casserole. Top with shredded chicken, followed by half of salsa mixture. Top with half of the cheese. 

Repeat with remaining chips, salsa mixture and cheese.

Bake about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving.

Quick work-night din din

Chicken, carrots, onions & leeks over egg noodles. One of my favorite easy ones.

Haven't made too many wacky ones the last few weeks. 

Will be posting pix & recipe of the ham soup that I'm making this week.