Last meal ideas before the power goes out.

Barbecuing ribs here.


Don't need no electricity as long as I have charcoal.

Barbecuing ribs here.


Don't need no electricity as long as I have charcoal.

What I miss? Tomatoes in?

How come the power is going out?

Home made Chicken Noodle Soup. It's healing, soothing and so good.

Chicken Noodle Soup

2 Lemon Pepper Rotisserie chickens (I get them from Winn Dixie and as soon as they come off the rack.. about 10:30 AM. The meat is juicer this way and adds to the soup flavor)
6 stalks celery
2 onions
6 carrots
1 head garlic
4 boxes chicken broth
5 chicken bouillon cubes
½ bunch of parsley
3 bay leaves
salt, pepper, and Cracked red pepper to taste

Take the Rotissere Chicken and peel all the meat off; set aside. Ditch the skin and spare the bones. Bake the bones at 515 degrees, on nonstick foil, for 15 minutes to roast them.
Put bones in stock pot with the boxes of chicken broth, bouillon cubes and enough water to completely cover them. Add one onion peeled and quartered, add 2 carrots peeled and chopped, ½ bunch parsley, 3 bay leaves, and two stalks celery include the leaves and cut into big pieces and add 5 big toes of garlic peeled. Add salt, pepper, and Cracked red pepper to taste. Bring to boil and add water as needed to keep all covered then reduce heat to medium low and simmer for about 40 minutes. Add water if needed.

In the meantime, saute 4 carrots (peeled and chopped into slices), 4 stalks celery cut into ¼ inch slices, 1 onions chopped and 5 big toes garlic thin sliced. Set aside.

Boil 1 pack egg noodles for about 12 minutes and set aside.

Strain the broth with a net strainer and pour into big stock pot, add sautéed vegetables and peeled chicken. Bring to boil and reduce heat to simmer. Cook for about 30 minutes or until veggies are tender.

Serve soup over egg noodles.

:ChickenNoodle:

I'm waiting till morning..plenty enough time once the storm begins. Ice into Thursday is of concern..maybe earlier.

Our power was out all day yesterday.On generator and wood heat nice and relaxing.Hoping it happens again. lol

PBJ.. .tuna ..cold cuts and bread can get you through tough times...cheap cans of soup if you are cold and wet can do wonders.

I came here to say this but everyone else was joking. Lol

I cook like an idiot for winter storms. "What can I store in the snow?"

Home made Chicken Noodle Soup. It's healing, soothing and so good.

Chicken Noodle Soup

2 Lemon Pepper Rotisserie chickens (I get them from Winn Dixie and as soon as they come off the rack.. about 10:30 AM. The meat is juicer this way and adds to the soup flavor)
6 stalks celery
2 onions
6 carrots
1 head garlic
4 boxes chicken broth
5 chicken bouillon cubes
½ bunch of parsley
3 bay leaves
salt, pepper, and Cracked red pepper to taste

Take the Rotissere Chicken and peel all the meat off; set aside. Ditch the skin and spare the bones. Bake the bones at 515 degrees, on nonstick foil, for 15 minutes to roast them.
Put bones in stock pot with the boxes of chicken broth, bouillon cubes and enough water to completely cover them. Add one onion peeled and quartered, add 2 carrots peeled and chopped, ½ bunch parsley, 3 bay leaves, and two stalks celery include the leaves and cut into big pieces and add 5 big toes of garlic peeled. Add salt, pepper, and Cracked red pepper to taste. Bring to boil and add water as needed to keep all covered then reduce heat to medium low and simmer for about 40 minutes. Add water if needed.

In the meantime, saute 4 carrots (peeled and chopped into slices), 4 stalks celery cut into ¼ inch slices, 1 onions chopped and 5 big toes garlic thin sliced. Set aside.

Boil 1 pack egg noodles for about 12 minutes and set aside.

Strain the broth with a net strainer and pour into big stock pot, add sautéed vegetables and peeled chicken. Bring to boil and reduce heat to simmer. Cook for about 30 minutes or until veggies are tender.

Serve soup over egg noodles.

:ChickenNoodle:

Hope you stay warm and safe!

True. I can make a fire.

Home made Chicken Noodle Soup. It's healing, soothing and so good.

Chicken Noodle Soup

2 Lemon Pepper Rotisserie chickens (I get them from Winn Dixie and as soon as they come off the rack.. about 10:30 AM. The meat is juicer this way and adds to the soup flavor)
6 stalks celery
2 onions
6 carrots
1 head garlic
4 boxes chicken broth
5 chicken bouillon cubes
½ bunch of parsley
3 bay leaves
salt, pepper, and Cracked red pepper to taste

Take the Rotissere Chicken and peel all the meat off; set aside. Ditch the skin and spare the bones. Bake the bones at 515 degrees, on nonstick foil, for 15 minutes to roast them.
Put bones in stock pot with the boxes of chicken broth, bouillon cubes and enough water to completely cover them. Add one onion peeled and quartered, add 2 carrots peeled and chopped, ½ bunch parsley, 3 bay leaves, and two stalks celery include the leaves and cut into big pieces and add 5 big toes of garlic peeled. Add salt, pepper, and Cracked red pepper to taste. Bring to boil and add water as needed to keep all covered then reduce heat to medium low and simmer for about 40 minutes. Add water if needed.

In the meantime, saute 4 carrots (peeled and chopped into slices), 4 stalks celery cut into ¼ inch slices, 1 onions chopped and 5 big toes garlic thin sliced. Set aside.

Boil 1 pack egg noodles for about 12 minutes and set aside.

Strain the broth with a net strainer and pour into big stock pot, add sautéed vegetables and peeled chicken. Bring to boil and reduce heat to simmer. Cook for about 30 minutes or until veggies are tender.

Serve soup over egg noodles.

:ChickenNoodle:

Woah! So much bullion cubes and store bought stock! You can easily get better results by sauteing the veggies in soup pot then place whole raw chickenin same pot cover with water and simmer. Once cooked remove the chicken from the bones. You can roast them and make a second stock (remouillage I believe)Using seperate pans to cook veg leaves all that flavor behind.