Chicken Ramen Noodle Soup

I guess I never got back to posting on a daily basis because now it is almost December, November 28 to be exact.  And I'm just posting a recipe.

I saw this in People magazine and made it yesterday.  We really liked it and when I was looking online for the recipe I found a similar one, also from Ina Garten but much simpler.  I'm posting both here.

When I made the one from People I used a rotisserie chicken (she suggests that in the earlier version).

Williamsburg - Day 1

I decided to see if I could input daily on this blog again since it always contained useful information.  After our update about the Abound program we went to Craft 31 for a beer and burger.  We were last there 6 years ago. 

On our way over there while stopped at a light we saw this.

 

Pesto - Ina Garten Recipe

Pesto

from: https://www.foodnetwork.com/recipes/ina-garten/pesto-recipe-1951665

Ingredients:

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Directions:

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade.
Process for 15 seconds.
Add the basil leaves, salt, and pepper.
With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
Add the Parmesan and puree for a minute.
Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Romaine Salad with Parmesan Vinaigrette

 Romaine Salad with Parmesan Vinaigrette
from Food Network

Ingredients

3 tablespoons grated Parmesan

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1 clove garlic, minced

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 hearts romaine lettuce, chopped

Directions

Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. 

Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. 

Toss the lettuce with the vinaigrette. Serve immediately.

Greek Yogurt Parmesan Chicken

 I needed something for dinner tonight.  Found some chicken in the freezer and thought I'd try this one.

It's similar to this other recipe I make but thought I'd try it.  If it comes out good this will be posted and hopefully I'll remember to take a picture.  

I forgot to take a picture of the chicken in the pan but remembered before I dug into this piece.

This recipe is a combination of ones I found online and we loved it.  Larry said that he was leery of it when he saw what it looked like going into the oven but the final results were delicious.

Unplanned extraction

 The week I was home in between Florida and Hawaii my tooth with a crown on it broke - FRONT TOOTH.

Within a couple of days I had an essix retainer made that held the broken crown and I could look presentable.

I was supposed to have the dentist appointment the day after we came home from the cruise but then I had Covid.

I talked to the dentist and we rescheduled for May 2.  Then she had to cancel because she had Covid.

Hope Covid doesn’t transmit via cell phones. 😉

Finally my appointment is tomorrow.

The Day I Almost Died

We were winding down on our Hawaiian Cruise.  It was Sunday night, the end of the last of five sea days after leaving Maui.  Tomorrow we were going to stop in Ensenada, a port city on the Pacific coast of Mexico's Baja California peninsula.  We signed up for a tour that would take us around to some various sites including Margarita tasting and wine tasting.

Getting Organized

 Today I organized my sock drawers

Sweet Potato and Corn Chowder

I've made this recipe twice since I found it and I love it.

In ( ) are all the changes I made based on likes or what I had on hand and it still came out delicious. 
The next time I make it I'll try to remember to take a picture.

from:   Food Network

Level: Easy
Total: 50 min
Active: 25 min
Yield: 4 servings