Congratulations to our beloved Lady Seahawks. Big shout out to the Blethen family for their many years of dedication and hard work to get the Lady Seahawks prepared for going to states and bringing home the Gold Ball. We haven’t seen a ladies’ Gold Ball for 35 years. It’s been a pleasure watching the team over the years. Bravo and well done.

What’s cooking, you ask? Soup, chicken and feta, and it’s delicious. The grocery list includes chicken, onion, garlic, lime zest, Arborio rice (an Italian rice I use for risotto, and found right at your local Hannaford), chicken paste, feta cheese, cilantro, 1 teaspoon of crushed red pepper, pepper and salt as needed. Remember to save your stock from the cooked chicken.

First, cook your chicken skin off four boneless breasts in a pot that you’re going to be throwing your soup together in. Cook in water about 45 minutes. Remove chicken from your pot and set aside. Now, in a medium sauté pan, melt one tablespoon of olive oil and two tablespoons of butter. Cut up your onion and cook well, then add a big tablespoon of garlic.

Now this is what I do. Add one cup of your Arborio rice to your onions and garlic, add one cup of your saved liquid from your cooked chicken. Cook this on medium to low heat and keep stirring. I ended up using about three cups total. Please keep tasting to make sure your Italian rice is soft and done.

Now it’s time to throw this soup together. I had to add five more cups of water to my stock. You want to bring to a boil and add two tablespoons of chicken paste. Shred your chicken and add your Italian rice, one teaspoon of crushed red pepper, one whole lime zest (I also squeeze the lime juice into my soup). Top off your soup with feta and cilantro.

Enjoy. This is a keeper from my wonderful cousin, Kelly.

Please have a safe and awesome week. Not sure what’s on the menu for next week.