Hello friends & Happy Spring! I hope you enjoy this week’s Diaries of Lauren. I share a delicious Italian soup and the sweetest dessert ever! Please SUBSCRIBE to our channel – AND INSTAGRAM – xoxo #orchidsfam
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Tuesday:
Dutch oven- *
Recipe:
Chicken Stracciatella Soup/Italian Egg Drop Soup wth Ravioli:
Ingredients:
1-2 Tablespoons butter
1 onion minced
Carrots chopped
Celery chopped
Spinach to taste (I used a couple cups from bag)
Chicken breast from a Rotisserie Chicken (shredded)
16oz or 1 pound mini ravioli (I used cheese)
2-32oz Boxes of Chicken Stock or Broth (add more broth if you wish)
Salt, Pepper, & Parsley to taste
2 eggs
1/4 cup of cheese (Pecorino Romano or Italian cheese of your choice)
Directions:
Sauté onions, carrots, and celery in butter about 20 minutes. Add 2 boxes of chicken stock, then add chicken, salt, pepper, and parsley to taste. Cook for about 1/2 hour. Cook ravioli about half of the time required so it doesn’t become soft in the soup. Add spinach and cook for another 5 minutes. Whisk the cheese in with 2 eggs and add to the soup. Then add ravioli. Stir and serve.
Wednesday:
Dose of Color in Stone-
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BBQ Rib Recipe/Seasoning-
Thursday:
Recipe:
Donut Dump Cake:
10 Glazed donuts
1 can Evaporated milk
1 can Sweetened Condensed milk
1 box of Super Moist Vanilla Cake Mix or French Vanilla
1-1 1/2 Sticks of butter or more if needed
Directions:
Preheat oven to 350 degrees F. Place donuts in a 9 X 13 dish. Pour Evaporated milk over the donuts, then the sweetened condensed milk. Sprinkle dry cake mix evenly on top. Last, slice of butter in slabs and place in a row on top of cake mix. Bake approximately 30 minutes, it may take a little longer all depending on your oven.
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