Unless of course it is for Foodie Friday!
I have been making some of my MIL's favorites to take down to her since she has gotten out of the hospital.
28 days in the hospital.
Last Friday, she went back in. She got out this Wednesday though and is doing much better.
Since she has been hinting that she loves egg salad, I made her some using Yvonne @ Stone Gable's recipe. You will notice that there will be recipe's in the box that say "Stone Gable's blah blah blah". Yvonne has been kind enough to allow me to save her recipes. If you haven't spent time at Stone Gable, you should. Her blog is beautiful, full of wonderful photography, helpful hints, great tutorials and mouth watering recipes.
Her recipe for egg salad was not disappointing!
Here are the beauties that the kids did up for Easter.
She also loves Cream of Broccoli Soup. So easy! I made a chicken stock using 2 chicken breasts, 8 cups of water, a stalk of celery, a carrot and a small onion.
Cooked it til the chicken was done. Removed 5 cups of the stock only. I kept all the veggies in there for something else. After I removed the stock I needed, I threw in a bay leaf to this.
Added a bag of chopped, frozen broccoli. I chose this instead of fresh because the fresh was wilty and purple. Brought it to a boil.
Then I added 2-1/2 cups milk, 1-1/2 cup shredded Fontina cheese and 1/2 cup cream. Brought it to a boil and simmered til thick, stirring often.
Now for that chicken and stock.
I used one of the chicken breasts to make Chicken Salad.
I chopped up both of the breasts into cubes. One I put in a bowl and the other I threw back into the stock.
I cut about a handful of grapes in half and chopped up an apple. Added a heaping tablespoon of mayonnaise and mixed well. You can adjust the mayo to your taste.
As for the chicken stock, I brought it back to a boil and added half a bag of wide egg noodles and a teaspoon of chicken bouillon. Boiled for 10 mins and then serve!
Posted at Designs by Gollum Foodie Friday