First I cooked the chicken in the crock pot. Into the crock pot, vegetable stock, garlic, Italian seasoning, and lemon pepper were added.
Second, I sauteed sliced baby portabellas in butter with a little salt and balsamic vinegar then set aside.
Third, Chopped celery, carrots, and onions were added with a little salt and thyme. Sauteed in butter until soft.
Finally I added more vegetable broth( as well as some of the broth the chicken was cooked in), the chopped chicken, and the mushrooms. While the soup simmered, I cooked the noodles. Perhaps another pad of butter jumped inside while I wasn't looking. Salted to taste.
I add the noodles to the bottom of the bowl right before serving and spooned the rest of the soup on top. This way you won't overcook the noodles while the soup is simmering away.
Another variation...sweet potatoes!
Yes, I know. Chopped sweet potatoes like this have appear numerous times in the blog. This will be the last of it for a while. I'm getting rather tired of sweet potatoes. Thankfully the one used in this recipe is the last one in the fridge.
Very simple and easy. I chopped green peppers, ham, and sweet potatoes. Along with a can of corn some olive oil and adobo seasoning, salt, and a little sugar; I just sauteed all of it in a pan until the sweet potato was tender and everything started to caramelize.
The finished product:
Wonderful Cheesy Crescent Rolls
Just take a can of crescent rolls. Sprinkle your favorite shredded cheese, then roll them up. I did a sharp cheddar and just dusted the top with a little garlic salt. They tasted sort of like a cheese cracker...except a lot better.
Put it all together and this is what you have!
Finally a picture of me cooking the above items. I was aware of this picture being taken.
I was NOT aware of this one...but atleast you can see part of my little kitchen.
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