Hello everyone! I am back from vacation and can’t wait to share the fun we had…but I still have a lot of photos to go through and some decompressing to do! So, until then, how about an awesome recipe and a giveaway? Let’s do it!

As you know, I love America’s Test Kitchen and have a great relationship with them. When I visited the kitchens this summer, I was given an advance copy of their new cookbook The America’s Test Kitchen Quick Family Cookbook. Of course I love it…delicious and reliable recipes that are FAST? Yes, please. I found a real gem of a recipe in this book that has found a permanent place in our dinner rotation…the easiest-ever chicken pot pie.

This chicken pot pie recipe is soooo yummy and it really is super easy. Everyone in our family eats everything on their plate and I’ve made the recipe several times. Boursin cheese is the secret ingredient. I love Boursin, but was a little worried it might taste too Boursin-y. It doesn’t at all, the flavor is fantastic and the gravy has perfect consistency.

Now that the cookbook has been released, I can share the recipe with you AND give away a couple copies of the book! Yippee!

Two of you lucky people will receive a copy of The America’s Test Kitchen Quick Family Cookbook. As always, simply leave a comment on this post to be entered to win! You can add extra entries by liking This Week for Dinner and/or America’s Test Kitchen on Facebook. Be sure to leave separate comments for each extra entry! All comments must be added by Midnight PT on Wednesday, October 10, 2012.

And now for the recipe, with my modifications. To get the even easier version from America’s Test Kitchen you’ll have to win or buy the book! 😉

Easiest-Ever Chicken Pot Pie

 

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Modified from The America’s Test Kitchen Quick Family Cookbook (their version is even easier than what I outline below”¦get the book to see the tricks!)

Author: Jane Maynard

Recipe type: Main Dish, Poultry, Pie

Cuisine: American

Ingredients

• 8 ounces white mushrooms, trimmed and sliced
• 2 boneless, skinless chicken breasts
• 1 (5.2-ounce) package Boursin cheese
• 1 cup chicken broth
• ½ cup heavy cream
• 1 tablespoon cornstarch
• salt and pepper
• 1½ cups frozen peas and carrots
• 1 refrigerated Pillsbury pie crust

Instructions

1. Adjust oven rack to middle position and preheat oven to 425 degrees F.
2. Boil chicken breasts until just done. Cut/shred with a knife and fork into bite-sized pieces.
3. Saute mushrooms until softened and liquid has released.
4. Combine broth, cream, cornstarch, ½ teaspoon salt, ½ teaspoon pepper in large saucepan. Break up cheese and mix in. Cook over medium-high heat, stirring often, until cheese is melted and mixture has thickened, about 5-7 minutes. (Note: I just leave the mushrooms in the pan where I sauteed them and add in the broth, etc and cook it with the mushrooms in there. Saves a pan and works great!) Stir in chicken, mushrooms, peas and carrots. Season with more salt and pepper if needed. Transfer to 9-inch deep dish pie pan. My pie pan was not deep enough, so I used a 10-inch cake pan.
5. Carefully lay pie crust over top. Tuck overhanging dough underneath itself so crust is flush with edge of pan. Cut three 1-inch slits in top of dough. Bake until filling is bubbling and crust is browned, about 25 minutes. Rotate dish halfway through cooking. Let cool slightly when done then serve.

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One of the dishes I grew up eating was “chicken fajitas.” They weren’t fajitas in the traditional sense but that’s what we always called them. My mom would make a chicken stew called pollo guisado. We would use the stew as a filling in tortillas and eat them like fajitas. Everyone in the family loved “chicken fajitas” for dinner…kids and adults alike!

I’ll never forget one chicken fajita night in particular. My mom called us all into dinner and we sat down to eat while she finished up a few things in the kitchen. We each started eating then slowly looked at one another. Something was not right. In fact, our food tasted downright weird. No one in the family had the heart to say anything, so we just kept eating. My mom finally sat down, took one bite and said, “Why are you guys eating this?!?!” She immediately realized she had put cinnamon into the stew instead of cumin. Might I recommend NOT using cinnamon in this dish!

Pollo Guisado (Chicken Stew)

 

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From Cuisine of the American Southwest by Anne Lindsay Greer This stew is rarely served alone as a main course, but rather is frequently used as a filling for Tortas, Tacos or Chalupas (or, in the case of the Wallins, Fajitas)

Author: Jane Maynard

Recipe type: Main Dish, Poultry

Ingredients

• 2 pounds boneless raw chicken, skinned and cut into bite-size pieces, see note*
• ½ cup flour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoon vegetable oil
• 1-2 tablespoon butter
• 1 medium onion, minced
• 1 small bell pepper, minced
• 1 14.5 ounce can Italian plum tomatoes with the juices
• 1 teaspoon ground cumin
• Chicen stock, if needed to thin, see note*
• salt and pepper to taste

Instructions

1. Place the flour, salt and pepper in a bag. Add the chicken in several batches and shake vigorously to coat very lightly with the seasoned flour. In a large skillet, saute the chicken in the oil and butter over medium heat until all sides are lightly browned. Add additional butter if necessary (my mom says she find this is always necessary!). Remove the chicken.
2. Saute onion and bell pepper 1-2 minutes in the remaining fat in the skillet. Stir in the tomatoes and the juices breaking up the tomatoes with a fork. Stir in the cumin and simmer uncovered for 20 minutes. Add the chicken and some stock if the mixture seems too thick. Simmer, stirring occasionally, for 8-10 minutes. Add salt and pepper to taste.
3. Serve as a filling for tortas, tacos, chalupas or fajitas and top with whatever toppings you like (cheese, lettuce, tomato, sour cream, guacamole, yadayada). Yields enough filling for about 12 tacos.
4. *Note: Because this is a filling, the amounts of chicken and liquid are variable depending upon how you plan to use it.

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As you know, I was looking for chicken marsala recipes a few weeks ago. It really is one of my favorite Italian dishes and, surprisingly, I’ve never tried making it from scratch. A few of you shared some delicious looking recipes – thank you!! I’m excited to try them!

For my first pass at chicken marsala, I used the Cook’s Illustrated recipe combined with a few of the recipes that you shared. The result was a delicious, solid recipe that I will definitely be making again…after trying out a few of the other recipes you shared, of course!

Without further ado…the recipe!

Chicken Marsala #1

 

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Adapted from Cook’s Illustrated and a few other recipes

Author: Jane Maynard

Recipe type: Main Dish, Poultry, Pasta

Cuisine: Italian

Ingredients

• 4 chicken breasts, cut into halves and pounded thin (some of thicker pieces I also cut horizontally to make them thinner from top to bottom, and then pounded them out)
• 1 cup all-purpose flour
• 1 tsp salt
• ½ tsp pepper
• Olive oil or vegetable oil (~1/4 – ½ cup)
• 8 ounces mushrooms, sliced thin
• 2 tablespoons chopped onion
• 1 garlic clove, minced or pushed through a garlic press
• 1½ cups sweet Marsala wine
• ¾ cup chicken broth
• 4 tablespoons butter, chilled and cut into pieces
• fresh or dried parsley
• salt and pepper to taste

Instructions

1. Place an oven-proof dish in a 200 degree oven.
2. Mix flour, 1 tsp salt and ½ tsp pepper. Dip chicken pieces in flour to cover and shake of excess.
3. Heat 2 tablespoons oil in a skillet over medium-high heat. Place a few chicken pieces in pan in one layer and cook until starting to brown, a few minutes. Flip and cook until lightly browned on side 2 and chicken is cooked through. Place in oven and repeat the process until all chicken is cooked, adding oil if needed between batches. You’ll want to reduce the heat of the pan to medium during or after the first batch.
4. Add a bit more oil to the pan then saute mushrooms and onions until soft and mushrooms have released their water and the water has evaporated, stirring occasionally. Stir in garlic and, if you are using dried parsley, about 1 tsp parsley. Cook for about 1 minute.
5. Remove pan from heat and add the marsala wine and broth, deglazing the pan, then return the pan to high heat. Bring to a boil and let simmer, stirring occasionally, until sauce is thickened, about 5-8 minutes. Stir in accumulated chicken juices and whisk in butter. Season with salt and pepper to taste and, if using fresh parsley, add 2 tablespoons parsley. Add chicken to pan and simmer on low heat for a few minutes.

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Thought I’d share a quick salad favorite, since it’s summer and all.

I have two Oriental chicken salads on my recipe list – one from my mother-in-law Pat that has been a go-to for years (Oriental Chicken Salad #1) and another that I got from my friend Brittany ages ago after eating it at a baby shower (Oriental Chicken Salad #2). They are both delish and easy! The thing I love about Brittany’s is the homemade dressing. It’s scrumptious. I also love the homemade fried wonton strips. This week I bought fried wontons and it just was not the same. Go for it, make the strips. You’ll thank me.

Here’s the recipe! Enjoy!

Oriental Chicken Salad #2

 

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From Brittany Reisenberg

Author: Jane Maynard

Recipe type: Main Dish, Salad, Poultry

Ingredients

• Dressing:
• 1 cup oil (Jane note: I use canola oil)
• 6 tablespoon sugar
• 4 tablespoon soy sauce
• ½ cup apple cider vinegar
• 1½ teaspoon ground ginger
• 3 shots tobasco sauce
• 2 tablespoon sesame seed
• Salad:
• 3 cooked chicken breasts, shredded
• 2 small heads iceberg lettuce, chopped (Jane note: I prefer two heads (or 1 if it’s really big) of romaine lettuce, chopped)
• 4 green onions, chopped
• 2 stalks celery, cut diagonally
• 2 small cans mandarin oranges
• 1 pkg fried wonton strips (see below for directions. you can also buy fried wonton strips, usually found in the produce section by all the salad toppers”¦that’s what I did this week, but the homemade ones are SO much better)

Instructions

1. Whisk together the dressing ingredients. Let sit for a few minutes.
2. Mix salad ingredients. Toss with dressing. EAT! YUM!
3. To make fried wonton strips – buy wonton wrappers in the produce section of the grocery store. Cut the wrapper squares into thirds to make strips. In large, deep frying pan with enough oil to cover the strips, cook on medium-high heat until strips are brown and bubbly, flipping once during cooking. As I recall, they cook quickly! Drain on paper towels.

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‘Spicy Orange Chicken’ is a recipe I’ve had on the blog since the very beginning. I put it on our weekly menus regularly but have never actually written about. Well, it is a recipe that deserves some attention and today is the day!

This recipe has family history. It comes from Nate’s Grammy McCarthy and is one of the very first recipes I received when Nate and I got married. I feel like it’s one of those recipes that gave me confidence as a novice cook and I’m sure it will forever be part of my dinner rotation. Even though I always go to my computer to look up the recipe, I can still picture the recipe card in my head that Grammy gave to me all those years ago. Actually, there are two recipe cards…for some reason she wrote it up for me twice, and I can picture both of them clear as day. (For you sentimental folks out there, don’t worry…I still have the cards!)

Orange chicken is one of Nate’s favorite dinners. And he doesn’t love it just because it’s Grammy’s recipe (although I’m sure that’s part of the reason!). It is just such a wonderful, homey, warm, yummy meal. My kids literally gobble it up…actually, we all do!

A word about the name. Grammy has always called it ‘Spicy Orange Chicken.’ It is definitely not called this because it is spicy…it’s not hot at all. I think “spicy” refers to the fact it has spices in it (basil and nutmeg to be exact). So, to avoid further confusion, I’m changing the name to Grammy’s Orange Chicken. Although, in my mind and heart it will always be ‘Spicy’ because that’s what the recipe cards say. 🙂

From our home to yours, I give you Grammy’s Orange Chicken. I hope you love it as much as we do!

Grammy's Orange Chicken

 

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This recipe is a classic from Nate's Mary "Grammy" McCarthy, a family favorite!

Author: Jane Maynard

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ cup flour
• ½ teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons butter
• 3 tablespoons brown sugar
• 3 tablespoons vinegar
• 1½ cups orange juice
• 1 teaspoon nutmeg
• 1 teaspoon dried basil
• ½ teaspoon ground ginger (ginger is not in Grammy’s original recipe, but we like the added flavor)
• 1 can mandarin oranges

Instructions

1. Combine flour, salt and pepper in bag. Shake chicken pieces in flour until coated. Brown in butter in a large skillet over medium heat.
2. Combine sauce ingredients and add to skillet. Cover and simmer 15-20 minutes or until tender and cooked through. (Jane note: I actually hardly ever cover it at this point, and if I do cover it I keep the lid tipped so some of the moisture can evaporate out. The flour on the chicken also helps the sauce to thicken.) Add drained mandarin oranges and cook 5 more minutes, being careful not to smoosh up the oranges too much. (Grammy called the mandarin oranges a “sophisticated touch.”)
3. Serve with rice.
4. Freezes well if you want to make it ahead of time.

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Today I have a simple and easy lunch or dinner recipe for you. It is Friday after all, may as well take it easy! And it’s so yummy that after eating it Cate declared I was the best cook in the world. (I think her dad must be paying her to always say such nice things about me.)

We used to have a CPK ASAP near our house and they served a pesto chicken salad sandwich that I loved. Loved so much, in fact, it was one of the few things I could eat when I was pregnant. Well, the CPK ASAP is gone and with it my sandwich.

I’ve taken matters into my own hands. While I haven’t yet tried my hand at the yummy pizza bread that they used, I have nailed the pesto chicken salad aspect of the sandwich. I made it for the first time last night and it was so easy and so yummy. Definitely will be making it again…and again…and again!

Pesto Chicken Salad Sandwiches

 

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From Jane Maynard, inspired by CPK

Author: Jane Maynard

Recipe type: Main Dish, Sandwich

Ingredients

• 2 boneless, skinless chicken breasts
• ½ cup mayonnaise
• ½ cup basil pesto
• salt to taste, based on saltiness of your pesto
• 1 heart of romaine lettuce, chopped

Instructions

1. Cook the chicken breasts however you like (I boiled mine until cooked through – it’s easy and you’re just going to mix it with sauce). Shred chicken and place in a bowl. Sprinkle with a bit of salt.
2. Mix together mayonnaise and pesto. Add half of this mixture to the chicken and mix well. Add the other half of the mixture to your chopped romaine lettuce. I like to mix them separately so that if we have leftover chicken we don’t have lettuce that will go wilted and yucky mixed in – the next day I can throw together a little sauce and lettuce. Make sense? Serve on your favorite bread.

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Last week when my sister-in-law Jessica was here to help, she cooked dinner for us every night. We kept telling her she was working too hard, but she just ignored us and kept slaving away. One night she even made homemade onion strings (recipe from The Pioneer Woman) that were TO DIE FOR. Sadly, when I went to photograph them, I discovered that my 50 mm f/1.4 lens was broken. (Side note: this was a horrifying discovery. Amazingly, when I took it to the camera store, I was within ONE DAY of the manufacturer’s warranty. It was a Halloween miracle!) Back to food…even though there’s no photo, you can be sure that Jessica’s onion strings were amazing and beautiful. And beyond tasty.

Another night Jess made teriyaki chicken for us in the crock pot. She got the recipe from her friend Carol who has seven kids and does an amazing job of making food that kids will eat and like, as well as adults. This teriyaki chicken was no exception! We loved it! And it was super easy to throw together, so I’m definitely adding this to the repertoire.

Easy and Delicious Crock Pot Teriyaki Chicken

 

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From my sister-in-law Jessica’s friend Carol, who got it from someone named Kirsten Bastian

Author: Jane Maynard

Ingredients

• Chicken (Jess used 3 boneless skinless chicken breasts)
• ½ cup soy sauce
• ½ cup sugar
• ¼ teaspoon garlic powder
• ¾ teaspoon ground ginger
• 1½ tablespoons red wine vinegar
• 2 tablespoons oil
• (Jess used three chicken breasts and doubled the sauce recipe above)

Instructions

1. Place chicken in crock pot. Mix all other ingredients together then pour over top of chicken. Cook on low eight hours. (Jane note: I think Jess cooked it for about half that time at high since we started cooking later in the day.) Once chicken is cooked, shred with two forks and mix with sauce. Sauce will seem too thin, but once the chicken is shredded and mixed in it will be perfect.
2. Serve over rice.

Notes

Carol’s notes: I usually double the sauce and just put in some boneless, skinless chicken breasts. My kids only want this recipe for Teriyaki Chicken now. I also substitute – rice vinegar and some of our canned white grape juice and don’t add the oil.

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Carol has a blog where she catalogs her recipes for her own use. Jess had only super nice things to say about both Carol and her food, so I’m sure it would be worth browsing around her recipes for ideas! (Hopefully Carol doesn’t mind me linking to her!)

My friend Stefania (a.k.a. CityMama) brought us a delicious dinner after the baby was born. Stefania blogs about food AND does meal plans each week, so she’s a girl after my own heart. I was looking forward to seeing what she would bring us for dinner and, let me tell you, she did not disappoint. This braised chicken served with a side of bulgar wheat with sliced almonds was scrumptious.

Stefania sent me the recipe with a note that it’s an easy “wing it” recipe that is very forgiving. I like those kinds of recipes! And not only is it easy, but the flavors are wonderful – a perfect balance of savory tastes with a bit of sweet thrown in. Yum!

Stefania's Braised Chicken

 

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From Stefania Pomponi-Butler

Author: Jane Maynard

Recipe type: Main Dish, Poultry

Ingredients

• olive oil
• 3 pounds of cut up chicken parts (Stefania used thighs because she loves them, and I wholeheartedly agree!)
• 1 onion, diced
• 2-3 cloves of garlic
• ½ cup or so dry white wine
• 2-3 glugs (tbsps) white wine or white balsamic vinegar (very important!)
• 3 sprigs of fresh rosemary
• ½ cup of golden raisins
• 1 basket of white mushrooms trimmed and sliced in half
• salt and pepper to taste

Instructions

1. In a Dutch oven or covered braising pan, heat olive oil (as much as you like) over medium heat. Season chicken with salt and pepper and add to pan. When chicken is browned, toss in garlic and onion and continue cooking until onions are soft. Deglaze the pan with wine and vinegar, scraping up all the yummy bits. Add rosemary sprigs, raisins, and mushrooms. Stir gently, cover and continue cooking about 15 minutes until chicken is done. Salt and pepper to taste. Remove rosemary before serving. Even better the next day. (Great over rice, pilaf, pasta, bulgur wheat or with bread to soak up the yummy juices!)

Notes

One night I went to make this and realized I didn't have any dry white wine, so I just substituted with chicken stock. It turned out awesome...I might even like it better that way!

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On Tuesday night, one of Cate’s former preschool teachers Ms. Erika brought us dinner. Erika loves to cook (in fact, she posts her menu on my blog every week!). A few days prior, she sent me an email with 6 different menu options, all of them completely delectable-sounding. Nate loves Thai food and anything with peanut sauce, so we picked the Thai-themed dinner. And I’m so glad we did…it was fantastic!

For dinner Erika cooked up chicken satay with peanut sauce that was seriously AWESOME. (I’m super excited about the peanut sauce recipe because I’ve tried several different brands and recipes and could never find one I liked. Finally, we have a winner!) For side dishes she made jasmine rice, Thai cucumber salad and a Thai slaw, all of which were wonderful.

For dessert Erika made pineapple satay with a coconut caramel sauce, which I will share with you tomorrow. You do not want to miss the coconut caramel sauce. It’s heaven.

I don’t know if I’ll be able to survive life without my friends cooking dinner for us every night. It ROCKS.

Of course I had Erika send me the recipes for everything she made. Enjoy!

Chicken Satay

 

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Adapted from Vegetables on the Grill by Kelly McCune

Author: Jane Maynard

Recipe type: Main Dish, Poultry

Ingredients

• Appx 2 pounds boneless skinless chicken breasts, cut into strips that fit on a kebob stick
• 4 tablespoons peanut oil
• 2 tablespoons dry sherry
• 1 tablespoon chopped fresh lemongrass
• 2 garlic cloves
• 1 tablespoon curry powder
• ½ teaspoon minced dry red chili pepper (or a few shakes of chili powder)
• 2 tablespoons brown sugar

Instructions

1. In a food processor or blender, combine the oil, sherry, lemongrass, garlic, curry powder, chili pepper and brown sugar. Process until smooth. Pour mixture over chicken strips, toss gently to coat the pieces, and marinate for 1 hour or longer in the refrigerator.
2. Soak 16 wooden skewers in water for 15 minutes. Carefully insert skewers into chicken lengthwise.
3. Oil the grill. On a closed grill over medium hot coals, grill chicken, turning once until cooked through. Serve with peanut satay sauce.

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Peanut Satay Sauce

 

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Adapted from Vegetables on the Grill by Kelly McCune

Author: Jane Maynard

Ingredients

• 2 tablespoons peanut oil
• ½ of a medium-sized white onion, minced
• 1 garlic clove, minced
• 2 teaspoons curry powder
• 1 cup canned coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• ½ teaspoon minced dried red chili pepper
• 1 tablespoon minced fresh lemongrass (the tender inner stalks)
• ½ cup unsalted crunchy peanut butter

Instructions

1. Heat oil in a small skillet over medium-high heat. Cook onion, garlic and lemongrass together until soft and the onion is transparent. Add the curry powder and cook for another 30 seconds. Add the coconut milk, soy sauce, brown sugar, dried chili pepper, lemongrass and peanut butter. Cook over very low heat, stirring frequently, for 5 minutes or until slightly thickened.

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Thai Cucumber Salad

 

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From Erika Bailey

Author: Jane Maynard

Recipe type: Side Dish, Salad

Ingredients

• 1 medium, unpeeled English cucumber, sliced
• 1 tablespoon rice vinegar
• 2 tablespoons sugar
• ¼ teaspoon salt
• 2 tablespoons hot water
• About ¼ cup thinly sliced red onion (to taste)
• 1 medium carrot, peeled and cubed small
• 1 small red chili pepper, seeded and sliced thin

Instructions

1. Arrange cucumber, onion and pepper in layers in serving bowl. Mix vinegar, sugar, salt and hot water until sugar is dissolved. Sprinkle carrots over cucumber mixture. Pour liquid over cucumbers, chill several hours then serve.

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Thai Slaw Salad

 

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From Rachael Ray

Author: Jane Maynard

Recipe type: Side Dish, Salad

Ingredients

• 1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
• ¼ European seedless cucumber, sliced into thin sticks
• 1 small red bell pepper, seeded and thinly sliced
• 3 scallions, thinly sliced on bias
• 20 leaves fresh basil, shredded
• Sauce:
• ½ teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• ¼ cup white distilled or rice wine vinegar
• 2 teaspoons sugar or 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 tablespoons vegetable or canola oil
• 1 teaspoon toasted sesame oil

Instructions

1. Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

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I absolutely loved Maurice Sendak books when I was a kid. All of his books stand out clearly in my memory, from the wild things to the naked boy in the night kitchen to chicken soup with rice. Chicken soup with rice holds a very nostalgic place in my mind because of his book, even though I never actually ate it as a kid.

One of the many delicious meals that we’ve received from friends this past week was chicken soup with rice. It was SOOOO yummy. (Maurice would definitely approve.) Nate and I were literally fighting over the leftovers the next day. (He won, but in exchange he had to get me lunch at Cafe Borrone.)

My friend Mary Jo made the soup for us. I of course asked her for the recipe. She told me there was no recipe. I told her too bad and that she still had to write out exactly what she did for me. Thankfully, she obliged! I’m just hoping I’ll be able to recreate it!

Mary Jo’s Chicken Soup with Rice

 

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Author: Jane Maynard

Ingredients

• 3 chicken breasts, bone-in skin on rib attached
• onion
• carrots
• rice
• chicken broth
• cornstarch
• salt
• pepper

Instructions

1. Boil 3 chicken breasts that have the skin still on and the rib attached, along with a chopped onion for maybe 25-30 minutes in a big pot. Save the broth.
2. Cook some carrots (I did them separately in another pan just so they don’t get over-cooked in the soup pot.
3. Cook some rice in a couple of cans of chicken broth””again not in the soup pot with the broth you’re saving. (I hate to use up all the good broth in the big pot)
4. Tear the chicken off the bones and discard the bones and skin.
5. Thicken the broth in the pot with some cornstarch.
6. Add the chicken, carrots, rice. Season (salt, pepper, garlic salt””whatever) (Jane note: I could taste the black pepper in Mary Jo’s soup and that was one of my favorite aspects of the flavor.)
7. Pour in some frozen peas that you’ve run some hot water over for a minute””the soup will cook them the rest the way, so they’ll hopefully remain a little green, rather than turn yellow.

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