THE BEST CHICKEN SOUP WITH SUGAR SNAP PEAS

I’ve heard it before (perhaps my guys’ memories isn’t up to snuff where food is concerned), but last night this soup was declared the best chicken soup ever. And my memory is probably impaired too, but I have to agree. Was it the sugar snap peas? The carrots? The spinach? The beaten egg? Doesn’t matter. It’s just plain (hardly!) good.

Fabulous Chicken Soup with Sugar Snap Peas

1-1/2 cups small shell pasta

3 large eggs

sea salt

ground black pepper

8 cups chicken broth

1 cup diced carrots

2 cups chopped deli-roasted chicken

2 cups chopped sugar snap peas

2 cups coarsely chopped fresh baby spinach

1/3 cup grated Parmesan cheese

1) Prepare pasta al dente according to package directions; drain, rinse, and set aside

2) Beat eggs, season with salt and pepper, and set aside

3) To large soup pot, add chicken broth and bring to a boil over medium-high heat; reduce heat to medium, add carrots, and cook 8 minutes

4) Stir in chicken, sugar snap peas, and shell pasta; cook 3 minutes; add spinach and cook 1 minute; remove soup from heat and slowly stir in beaten eggs

5) Ladle soup into bowls and scatter Parmesan cheese over top; serve it up!

Servings: 6

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PORK TENDERLOIN-SUGAR SNAP PEA-HOISIN KABOBS

Goodness, my guys like kabobs. Yes, they do. And when they’re made with the ever tender pork tenderloin, sugar snap peas, and yum-yum Hoisin sauce… I snag one, stand back, and watch the rest disappear. Clean plates galore!

Pork Tenderloin Sugar Snap Pea Kabobs1

Pork Tenderloin Sugar Snap Pea Kabobs2

1/2 cup Hoisin sauce

2 tbsp soy sauce

1/2 tsp ground ginger

1-3/4 lb pork tenderloins cut into 1/2″ to 3/4″ disks

8 oz sugar snap peas (I bought frozen and thawed)

4 scallions, cut into 1-1/2″ pieces

10 bamboo skewers

1) Preheat outdoor grill

2) Soak bamboo skewers in water (to prevent them from becoming overly charred during grilling)

3) In small bowl, mix Hoisin sauce, soy sauce, and ground ginger; set aside

4) Thread pork, snap peas, and scallions on soaked bamboo skewers (as pictured: 1 pork, 2 snap peas, 1 scallion, 2 snap peas, repeated once, and finished with a third piece of pork–this resulted in 10 kabobs, though number may vary)

5) Grill kabobs 4-5 minutes each side until pork is just done; brush kabobs with Hoisin sauce on both sides and cook each side an additional 1 minute; remove from grill and serve with any left over Hoisin sauce; Chomp, chomp!

Servings: 4