Scott sent me this recipe from an interview with actress Julie Bowen:
“The recipe is embarrassingly easy,” Bowen admits. “I put a little grated cheese on top, and honestly, my husband thinks I’m a chef every time I serve it. All my kids eat it because it’s one of the only things I can make,” she says with a laugh. Here, in her own words, is the secret recipe. Just don’t tell her husband.
1. Pour two 32-oz. cartons of chicken broth into a pot.*
2. Buy one of those roasted chickens at the supermarket, take all the meat off, and dump it into the pot.
3. Add two cans of cannellini beans, a big jar of salsa verde, and some cumin. Let it sit on the stove for an hour.
4. Throw some grated cheese on top and serve.
*Note: CHICKEN BROTH. Not chai tea latte!
So, yeah, that’s dinner tonight. I even have an open jar of salsa verde in the fridge that needs using up. The salsa verde, not the fridge.
You’re wondering why Scott’s reading a Parade magazine interview of Julie Bowen. I’m telling you, the guy reads everything.
Go Ahead, Make My Dinner
A New Departure in Flavorings
Our Favorite Potato Soup
Our Traditional Birthday Breakfast