Monday, October 12, 2009
My mother-in-law can make a meal out of everything and never lets anything go to waste. While I don't think I can aspire to do half of the things she does in a kitchen, I channeled her today.
I am home sick from work and feeling like crap, so I went a-searching through our cupboards for chicken noodle soup. I looked and looked, and then remembered that I married an Italian who scoffs at the mere mention of canned goods and would have a stroke if he saw any in the apartment. Sigh. I assessed my situation. I noticed in the refrigerator two blocks of cream cheese whose "sell-by" date was today (eeek! I live and die by these dates, my MIL lets them slide...and slide), a half an onion left over from the Penne a la Betsy mentioned below, and fresh parsley.
Single Stacy would have shrugged and made buttered noodles (I am still allowed to have boxed pasta, but only Barilla). Married Stacy snuck out to Shop-Rite (observing universal precautions so as not to get others sick). I built my list from my soon-to-expire ingredients and got the makings of cream cheese chili dip and mostly-home made chicken noodle soup.
If you have never had cream cheese chili dip, go to the store, get the ingredients and make it now. You need 1 block of cream cheese, 1 15-oz can of chili, an 8 oz (1 bag) of shredded cheddar cheese, and tortilla chips. Spread the cream cheese out evenly in a small casserole dish. Spread the chili out over top. likewise with the cheese. bake at 350 degrees for 15-20 minutes. Dip. Send me gifts, because this is oh-so-good. Perfect for football season. Well, I don't watch football, but I am assuming it is perfect for football parties. i will rephrase: Perfect for hockey season.
I have never made chicken noodle soup before, but how hard can it be? I will let you know later...
- ▼ October (9)