This week the weather has been so wonderful, a heat wave has arrived that would make most of our summer temperatures ashamed! It's great... just great... because of course I have spent the last week INSIDE, sipping tea and killing forests daily with the tissues I use to blow my nose on.
I'm sick. Which isn't surprising for me as I always seem to catch something everytime the weather changes but SERIOUSLY... it just isn't fair!
Not only is my son subjected to settle for playing in the back yard (our lame excuse of one anyways) because I have no energy to take him to the park but once again my promise to walk my dog has gone out the window for another week...I hate being sick!
I have however concocted a few recipes out if it that tantalized even my tastebuds which are slacking at the moment.
I made myself a cup of tea: (big whoop yes I know keep reading)
I used 1 cammomile tea bag
1 lemon zested, and half of it's juices
Combine with boiled water and let steep for a few minutes
(add honey if you like a sweeter tea)
This is a tea press/tea pot which is great for loose leaf teas
I bought mine from Ikea for around $10
The added lemon REALLY helped my sore throat! (And it totally kicked ass over that disgusting Neo-Citran crap although my little man refused to drink it and said it was 'yucky water')
Then I decided to get crafty with more of the lemons I had and made a yummy chicken discovery!
In a baking pan I spread out chicken wings (with skin) but you could use any type of chicken
Add:
1 cup of orange juice
1/2 cup of white wine (or blush)
A dash (or more) Franks Red Hot Sauce
freshly ground pepper
seasoning salt
1 lemon zested, then cut into slices and lay over top of chicken
Bake at 350 celsuis until cooked through and skin browned
It was really good and the combination of citrus juices added a really yummy kick to the chicken!
I have another recipe that was given to me as a cold remedy and it's awesome!
Ingredients:
4-5 skinless boneless chicken breasts
2 bay leaves
1/2 tsp ginger, grated
2 cloves garlic, smashed
1 lemon, zested & juices squeezed
3/4 sprigs of fresh chopped thyme
3/4 sprigs of fresh chopped dill
Freshly ground pepper & salt
2/3 carrotts, diced
2/3 stalks celery, diced
1 med. yellow onion, diced
1 cup peas
In a large soup pot poach the chicken breasts on med-high heat. Use enough water to cover the chicken.
Once cooked remove chicken and place in bowl to cool, then shred pieces.
Return to soup pot and turn heat to medium, if needed add more water depending on how much broth you like (and if you are using this for a cold remedy the more broth, the better!)
Add bay leaves, garlic, ginger & vegetables to the soup pot (with reserved water from chicken) and cook until vegetables are tender (15 min or so).
Add seasonings and shredded chicken to the pot and simmer for 20 minutes.
If desired add rice or noodles to the soup at the same time you add the chicken back in.
Enjoy!
Now if only I had someone who would make me this soup right about now.... hmmmmm...