Such talented students! They make the serving dishes and the food!  These are to die for!

I was very lucky to have such talented artists join me at my holiday boutique. One of those artists was Leslie Leathers. She graciously let us take pictures of my pottery with her incredible photography in the background, you'll be seeing some of the results in upcoming posts. Both my pottery and Leslie's photography are still available for your last minute gift giving. Happy Holidays!

Home with a bug? Make yourself a delicious mug of chicken soup for just the right hug.

My pottery class had a  wonderful time this week at a cooking class at Williams and Sonoma. They demonstrated with Ina Garten recipes. This soup was adapted from one of her recipes. It was a just right lunch for a girl home sick. Serve it in a cheerful Stanford mug and feel like you've pampered yourself in a healthy way.

10 Minute Feel Better Chicken Soup

1 C. thawed, cooked, leftover Les' Crockpot Mexican Chicken (recipe is on the blog from February)
4 C. chicken broth
1/2 C. diced carrots
1/2 C. diced celery
1 C. elbow macaroni
1 T. dried parsley

Add all ingredients to a soup pot. Heat over medium heat for 10 to 15 mins, until macaroni and carrots are cooked and chicken is heated through. Serve in a cheerful Stanford mug. Sprinkle with parmesan. Eat it up and feel better soon.

Easy Caprese Chicken

Chicken breasts
Oregano, salt, pepper
Mozzarella cheese slices
Roma tomatoes sliced thinly
Basil
Balsamic Glaze from Trader Joe's

Sprinkle chicken with a pinch of the above spices. Brown chicken breast in olive oil on both sides. Put chicken in a 325 degree oven til almost cooked. 5 mins. before breast are cooked, add cheese, basil and tomato on top. Cook 'til melted and chicken has no pink inside. Drizzle with balsamic glaze. Add to a Stanford platter.

I doubled the recipe and used only one leek. I also used Trader Joe's 21 Seasoning Salute instead of Mrs. Dash's.