We’re also stealing the term “rerack.”

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.

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Comments

1. 

   MelanieB says:

   Sounds yummy. I’ve made something very similar– though mine was with the leftovers from a chicken I roasted myself and some homemade stock (because I have a husband who makes it for me). I throw a few handfuls of frozen corn in too. And sometimes garnish with diced avocado and some minced cilantro. If you’re feeling ambitious. 😉

   On April 22, 2011 at 10:17 am

2. 

   Jenn @Home is Where You Start From says:

   I do something like that, which is very easy, too. I pour in a couple things of chicken broth, maybe half of a roasted chicken from the market (the other half I use for lunch or something on another day) -or I cook some chicken, throw it in the pot with some celery, onion, garlic, then the last 10 minutes I throw in 3 cheese tortellini & the very end some bean sprouts..I like them crunchy. We like it with Hawaiian bread rolls. Easy peasy.

   On April 27, 2011 at 1:13 am