February Cookin' & Football (maybe) . . .

The cookin' yes...will be happening.

The football, still a maybe until I hook the antenna up to the t.v. and see if we actually get the channel the big Superbowl is on. I don't watch much professional football but love making food and putting this annual game on if we don't have somewhere to go.

I'm especially excited to show the kids how to enjoy an artichoke!

I'll also make some guac.

And then, I'm making Turkey and white bean chili and chicken noodle soup to have a bit of today but to have throughout the week as well. I love stocking up on something on Sunday and eating it all week.  Last week were two spinach/sausage/cheese quiche that I whipped up Sunday night. When packages of pie crust are on sale for $1.00 and there are two crusts in the package, what ya gonna do but pound out a couple of quiche, right?

The Ultimate Chicken Soup: Recipe Below

Randalls Turkey and White Bean Chili: 
https://randallbeans.com/2013/10/10/randalls-turkey-chili/

Well...
The Ultimate Chicken Soup link wasn't working today so I'm removing it and through some computer shenanigans today was able to access it in a very round-a-bout way...here it is...(-:
Postscript: This recipe is FANTASTIC, loved the lemon at the end, did a tablespoon plus let four half lemon slices sit in the soup for a bit.  Make.This. (-:
Postcript II: Never got the tv channels working, but had great food!
(-:

Ingredients

• 2-1/2 pounds bone-in chicken thighs
• 1-1/4 teaspoons pepper, divided
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 10 cups chicken broth
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3 cups uncooked kluski or other egg noodles (about 8 ounces)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice

Directions

• 1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
• 2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
• 3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
• 4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves.