Great Recipe For All Your Sniffles

Lemon Orzo Chicken Soup

 Lemon Orzo Chicken Soup


  • One lemon pepper rotisserie chicken
  • 20 cups water
  • 3 leeks (white part only), chopped
  • 4 carrots, peeled and chopped
  • 4 stalks of celery, chopped
  • 5 Roma tomatoes, chopped
  • 3 sprigs of fresh dill
  • 3 sprigs of fresh Italian flat leaf parsley
  • 1 cup orzo pasta
  • Grated Romano cheese
  • 3 tsp. salt
  • 1 tsp. sugar
  • Pepper to taste

 Place the whole rotisserie chicken in a pot and cover with water. Bring the water to a gentle summer. Let simmer for at least 30 minutes as you cut your vegetables. Add the chopped vegetables, salt and sugar to the pot. Tear the sprigs of dill and parsley in small pieces and add in as well. Let simmer together for about 40 minutes, or until vegetables are tender. Remove the soup from the heat and remove the chicken from the pot. Once cooled, shred the meat, discarding any bones. Return the shredded meat to the pot and bring the soup back up to a simmer. Add in the orzo and cook according to package directions or until orzo is tender, stirring occasionally. Top with grated cheese and pepper to taste, and enjoy!

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.


Ruby Glazed Chicken and Jeweled Couscous- A Little Light Lunch

These two recipes are stand-alone stars, together worthy of an Oscar.
Enjoy for lunch or supper!

Ruby Glazed Chicken and Jeweled Couscous
Ruby Glazed Chicken and Jeweled Couscous

Ruby Glazed Chicken

What you’ll need…

  • 1 cup pomegranate juice
  • ¼ cup ketchup
  • ¼ cup plum sauce
  • 2 teaspoons soy sauce
  • 4 chicken breasts (approximately 5 ounces each), skin on and either on or off the bone

What to do…

Put the pomegranate juice in a large bowl and whisk in the ketchup, plum sauce and soy sauce. Add the chicken, cover, and marinate overnight in the fridge.

Preheat the oven to 400 degrees F. Put the chicken in a roasting pan and pour the marinade over it. For the chicken on the bone, cover with aluminum foil and bake for 15 minutes. Uncover, baste the chicken with the juices in the pan, and bake for 30 minutes more, basting every 10 minutes. For boneless chicken, bake uncovered for 30 minutes, basting every 10 minutes with the juices in the pan.

Remove the chicken from the oven and let stand for 10 minutes before serving, as the glaze can be very hot. If you prefer your meat off the bone, slice the chicken away from the bone before serving. Makes 4 servings.

Jeweled Couscous

What you’ll need…

  • 1 cup couscous
  • 1 ¼ cups hot vegetable or chicken broth
  • 2 tablespoons melted butter
  • 1 teaspoon lemon juice
  • Salt and pepper
  • 1/3 cup dried cranberries
  • 4 scallions, thinly sliced
  • 1 tablespoon chopped cilantro (optional)

What to do…

Put the couscous in a bowl and add the hot broth, butter and lemon juice. Cover and leave to stand for 5 minutes, until the liquid has been absorbed. Fluff with a fork and season to taste with salt and pepper. Stir in the cranberries, scallions and cilantro, if using, and serve warm. Makes 4 servings.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

Chicken Salad Sushi Rolls- A Little Light Lunch

Today’s Little Light Lunch is a Delicious Chicken Salad Sushi Roll.
We served our Rolls with a Simple Celery Soup.
You can halve the Sushi Roll recipe if you wish, and use Pre-sliced Chicken from the Deli.
Let’s get rolling!

Chicken Salad Sushi Rolls
Chicken Salad Sushi Rolls


  • 6 (6 to 8 inch) whole wheat or veggie tortillas
  • 1 cup cooked brown or white rice, cooled
  • 1 purchased rotisserie chicken, sliced into thin strips, skin removed
  • 1 cup matchstick sliced carrots
  • 1 cup matchstick sliced and peeled apples
  • 6 to 8 plum or cherry tomatoes, finely chopped


  1. Lay out 6 tortillas. Spread equal amounts of rice onto each tortilla, spreading the rice almost to the edge of the tortilla.
  2. Place 2 to 3 chicken strips about 1 inch off center on each tortilla. Place 2 to 4 sliced carrots and apples on top of the chicken.
  3. Begin to roll up each tortilla starting on the side close to the chicken. Make the roll as tight as possible. Continue until all tortillas are securely wrapped. Wrap each rolled tortilla in foil or waxed paper. Place them on a cookie sheet and refrigerate for at least 30 minutes, or up to 4 hours.
  4. Take rolls from refrigerator and remove foil or waxed paper. With a serrated knife, cut each roll into 5 “sushi slices.” Top each slice with chopped tomatoes, grated carrots or tiny slivers of apple.

Celery Soup:

  • 6 Stalks of chopped Celery or about 2 cups
  • 4 Cups of Organic vegetable Broth

Bring your broth to a boil, Turn Down the heat to a simmer, add the celery. Simmer for about 30 Minutes. Add your own seasoning about 10 Minutes before the Soup is ready.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

Chicken Cacciatore alla Sara

Chicken Cacciatore
Chicken Cacciatore

First a very quick Italian lesson. The verb to hunt is cacciare, pronounced cah-chya-ray. Cacciatore, pronounced cah-chya-tor-ray is the noun derivative, meaning hunter. Hence, Chicken alla Cacciatore means Hunter Style Chicken or chopped up in pieces.
Despite the name, this dish is very tasty and you get to chose the pieces that you prefer from the casserole both white and dark meat.

My mom Sara
My mom Sara

My mom Sara perfected this dish which my dad had taught her how to make.. In fact it was so good that we entered it in a cooking contest. It didn’t win but in my book it was #1 and is still the recipe I use to make this great popular Italian dish.

This is what you need to prepare the dish:

  • 2 cut up chickens (5-6 lbs. each) (your butcher can cut them up)
  • 1 medium sized onion, sliced
  • 2 cans sweet sugar peas, small size are tastier
  • 5 lbs of red, green, and yellow peppers, cleaned of all seeds and sliced thin
  • 3 0z white wine
  • Italian olive oil
  • Sprigs of fresh basil leaves
  • 1 large can (32 oz) of Italian San Marzano tomatoes (place in bowl)
  • 1 very large baking pan or casserole dish


  1. Completely cover the bottom of your baking pan or ovenware with Italian olive oil.
  2. Places pieces of chicken (salt and peppered if desired) and sliced onion in the pan or ovenware and place in a 350. degree oven for 1 and ½ hours.
  3. In a frying pan slowly fry thinly sliced peppers until they are soft. Pay attention not to burn the skin of peppers.
  4. Drain the peppers on paper toweling.
  5. After 1 ½ hrs. place the peppers and peas in the pan with the chicken , making sure no pieces of chicken are stuck to the bottom of the pan. If so add a bit more olive oil to keep the chicken from sticking.
  6. Sprinkle a few leaves of fresh basil throughout.
  7. Lightly crush the Italian tomatoes with a potato masher or a fork and add the wine to the tomatoes.
  8. Pour the tomatoes and the wine over the entire combination of chicken, peppers, peas, onion and basil.
  9. Let the casserole simmer in the oven for another 15-20 minutes.
  10. This colorful dish makes a most attractive and appetizing casserole. Serve hot.

Tested in theTHASC kitchen from the kitchen of Mamma Sara.

Buon Appetito! Enjoy!
See you Thursday!

THASC is a unique small American business producing cards and other promotional products.