Old man winter returned with a vengence last night and the temps dropped into the low 50's along the beach. Today the northerly breezes will keep the thermometers from rising out of the low 70's. So it is cool again, but at least the sun is bright for anyone looking for fresh rays.
HEALTH HINT
Alcohol: The more people regularly drink, the smaller their brain volume gets. This may be linked to learning problems and memory loss.
Vitamin B-3 (about 1000 mgs. per day may help)
Cream Chicken over Egg Noodles
Roasted Chicken
Egg Noodles – ¾ lb
Frozen peas – thawed – 1 cup
Mushrooms, Baby Bella – sliced and chopped, ½ cup
Carrots – Fresh – 4, chopped bite size
Butter 4 TBL – plus another 2 TBL
Flour – 4 TBL
Milk – 1 cup
Chicken Broth – 1 cup
Kosher salt
Black pepper - Fresh ground
Chili Stuff Chili Mix – 2 tsp
Separate both white and dark meat from chicken and cut into bite size pieces.
Use a large pot of boiling salted water. Add the Egg noodles and cook for about 8 minutes.
Make your sauce as a simple roux. Combine 4 TBL of flour with 4 TBL of butter. Whisk together a low heat, stirring all the time while the ingredients blend to a smooth texture
Now add a cup of milk and a cup of chicken broth. Stir to blend and cook at low temp. Keep stirring while you add the chicken pieces. Add salt and pepper to taste.
Add the mushrooms and let sauce thicken. After a couple of minutes the mushrooms will be cooked and you can add the peas.
Steam the carrots until they get tender, but not mushy. Remove from heat.
Add the 2 TBL of butter to a large pan and sautee the carrots for just a short time.
Drain the pasta and serve in warm bowls. Ladle the cream chicken over the top.
Serve the carrots in small separate bowls or just add them around the sides of the cream chicken. Sprinkle the top of each serving with Chili Stuff Chili Mix
Roasted Chicken
Egg Noodles – ¾ lb
Frozen peas – thawed – 1 cup
Mushrooms, Baby Bella – sliced and chopped, ½ cup
Carrots – Fresh – 4, chopped bite size
Butter 4 TBL – plus another 2 TBL
Flour – 4 TBL
Milk – 1 cup
Chicken Broth – 1 cup
Kosher salt
Black pepper - Fresh ground
Chili Stuff Chili Mix – 2 tsp
Separate both white and dark meat from chicken and cut into bite size pieces.
Use a large pot of boiling salted water. Add the Egg noodles and cook for about 8 minutes.
Make your sauce as a simple roux. Combine 4 TBL of flour with 4 TBL of butter. Whisk together a low heat, stirring all the time while the ingredients blend to a smooth texture
Now add a cup of milk and a cup of chicken broth. Stir to blend and cook at low temp. Keep stirring while you add the chicken pieces. Add salt and pepper to taste.
Add the mushrooms and let sauce thicken. After a couple of minutes the mushrooms will be cooked and you can add the peas.
Steam the carrots until they get tender, but not mushy. Remove from heat.
Add the 2 TBL of butter to a large pan and sautee the carrots for just a short time.
Drain the pasta and serve in warm bowls. Ladle the cream chicken over the top.
Serve the carrots in small separate bowls or just add them around the sides of the cream chicken. Sprinkle the top of each serving with Chili Stuff Chili Mix
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