Homemade Chicken and Noodles

     whole Cut Up Fryer Chicken

    2 whole Carrots, Diced

    2 stalks Celery, Diced

    1/2 whole Medium Onion, Diced (optional)

    1 teaspoon Salt

    1/2 teaspoon Turmeric

    1/4 teaspoon White Pepper (more To Taste)

    1/4 teaspoon Ground Thyme

    2 teaspoons Parsley Flakes

    16 ounces, weight Frozen "homemade" Egg Noodles

    3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Found Here

French Bread

2 1/2 c. warm water                 
1 T. salt

 2 T. sugar                         
2 T. canola oil

2 T. dry yeast                   
6 c. unsifted white flour

Note: if you have a Kitchen Aid follow the dough making process. It turns out great!

(don't try wheat it just will weigh it down and not be the fluffy french bread you want)

Put yeast and water in a bowl. Add sugar on top and let dissolve.

Stir in salt, oil, and 3 c. of flour.

Mix together by hand (do NOT use a mixer).

Add remaining flour and mix well.

Knead by hand to form a soft but not sticky dough.

Let dough reset for 10-15 minutes then punch down to get all air bubbles out. 

Let rest 10 more minutes and punch down again. Do this a total of 3 times. 

Turn dough out onto a floured surface.

Divide the dough into two equal parts and roll each out to a 9x12 rectangle. 

Roll up like a jelly roll and tuck in the ends& pinch together.

* (Remember the shape you roll it into is the shape it will be. So if it's long and skinny you'll have a longer loaf if it's wider then you will have a thicker and shorter loaf of bread)

Set both loaves onto their own greased baking sheet, cover with a dish towel. 

Let raise about 45 min or more until double in size.

With a sharp knife cut diagonally 3 or 4 times across the top of the loaf. 

Take a beaten egg and brush all over loaf.  

*(very important for that crispy brown crust)

Bake at 400 for 20-30 minutes until golden brown

 (but I recommend checking it at 15 minutes because every oven is different)
-This bread freezes really well so if you only are going to eat one-
wrap the other in foil after cooled and save it for another day. 

 

Found Here

Tomato Tortellini Soup

1 package (9 ounces) refrigerated cheese tortellini

            2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted

            2 cups vegetable broth

            2 cups 2% milk

            2 cups half-and-half cream

            1/2 cup chopped oil-packed sun-dried tomatoes

            1 teaspoon onion powder

            1 teaspoon garlic powder

            1 teaspoon dried basil

            1/2 teaspoon salt

            1/2 cup shredded Parmesan cheese

                                     

       

       

In a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Add Tortellini and simmer for 10 min. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Onion Soup Mix

Ingredients:

• 1/4 cup dried minced onion
• 2 Tbsp low or no sodium beef bouillon powder
• 1/2 tsp. onion powder

Directions:

Combine all ingredients.

Loaded Chicken or Tuna Salad

Oh, my goodness! This brought Chicken Salad to a whole new level for me. Things I did differently: I baked 2 boneless-skinless chicken breast in the oven at 400 for about 20 min.  along with the whole red pepper. When you remove the pepper from the oven it skin easily peels away. I served it on

Ingredients:

2 to 3 cups shredded chicken or 4 cans of white albacore tuna, drained
2 green onions, both the light and dark green parts, sliced
1 red bell pepper, roasted, peeled, seeded and diced
1 small carrot peeled and grated or shredded (steam carrots about 1 to 2 minutes, for more flavor)
2 large stalks of celery, peeled (this is the best way to add it to salads, no strings), thick white end cut off, split vertically three or four times, finely diced, LIKE THIS

1 to 3 avocados, depending on how many sandwiches, each half slightly mashed
Garlic Greek Yogurt Ranch Mayo (recipe follows)
 kosher salt and fresh ground black pepper, if needed.

DIRECTIONS:

1. Combine the first 7 ingredients in a large bowl.  Mix in as much of the Greek Yogurt ranch mayo as you desire.

2.  The Secret – Cover the bowl with plastic wrap and refrigerate for at least 2 hours

3. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread then layering boston or butter lettuce and tomato.

Greek Yogurt Garlic Ranch “Mayo” (Double or add add another half of this recipe for more ‘mayo’)
Adapted from this recipe
Makes about 1 cup
2/3 cup Greek Yogurt (Use all mayonnaise instead of yogurt, if desired)
2 to 3 tablespoons mayonnaise (if using all mayonnaise, just 2)
1/4 cup chopped. fresh parsley
2 tablespoons chopped, fresh chives
1 tablespoon chopped, fresh dill weed
1 garlic clove chopped and smashed into a paste with a pinch of kosher salt, LIKE THIS
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup buttermilk (more or less, taste as you drizzle it in and stir, or 2 teaspoons buttermilk powder*) You can omit all the buttermilk, if you like. It’s great without it too, since yogurt is already tangy.  If using all mayo, you need to use it.
salt and pepper to taste
* You can usually find buttermilk powder in the baking or dried milk aisle in supermarkets.  If not, you can order it online.

DIRECTIONS:

 In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste,, garlic powder, and onion powder. Stir in buttermilk. Add more or less buttermilk for desired taste and consistency.  I like it thick, like, well..mayo.  Season to taste with salt and pepper.  Wrap  and refrigerate for several hours before adding it to salad, if you have the time.  Even more flavor!

Found via Pintrest Here

Clam Cowder

Ingredients:

• 3 slices bacon, diced
• 1 cup chopped onion
• 3 cups diced potatoes
• 1 bottle (8 ounces) clam juice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (approximately 7 ounces each) minced clams
• 3 tablespoons flour
• 2 cups half-and-half
• 1 cup milk

Preparation:

Cook bacon until crisp in a Dutch oven or large, heavy saucpan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; sauté until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.
Clam chowder recipe serves 4.

 http://southernfood.about.com/od/seafoodsoups/r/bl30117y.htm

Instant Cream Soup

This replacement is gluten free, incredibly affordable and really does taste great. One batch of mix usually last around 2 months in our house before I mix up more.

2 c instant milk
¾ c corn starch
¼ c instant chicken bouillon
1 tsp. onion powder
½ tsp. thyme
½ tsp. basil
¼ tsp. pepper

Combine above ingredients and store in an air tight container.

To use soup combine 1/3 c of the mix and 1 ½ c water (or broth if you want to omit chicken bouillon). Bring to a boil stirring often. Add vegetable for flavor of soup, such as, diced celery (for cream of celery) or mushrooms, (for cream of mushroom) broccoli (for cream of broccoli).

Replace canned soup in recipes by boil 1/3 c mix with 1 ¼ c water until thickened then add to your recipe.

Ruth's Hot Pesto Sandwiches

This was the first recipe I asked my friend Ruth for. Who needs a sub shop when you have this recipe?

Black Forest Ham sliced lunchmeat
Turkey lunchmeat
Salami lunchmeat
Provolone Slices
Jar of Pesto
Red Onion slices and tomatoes
Good sub rolls

Slice rolls open longways.  (disconnect top from bottom) Spread pesto spread on top and bottom. Layer ham, turkey, salami, provolone, thin red onion and tomato slices. Top with bread. Place on cookie sheet and put foil on top. Warm in oven at 350 for 15-20 min. Take out and slice in 2 inch slices. Serve with tri-colored cold pasta salad, chips and dip.

Tip:
Sometimes I don’t use the ham. I also like to add spinach and sundried tomatoes instead of the sliced tomatoes.

Broccoli Cheese Soup

My dear friend, Andrea, posted this recipe on her blog. She is an incredible cook so I knew I needed to try it for myself, and we LOVED it.
To reduce the calories, but not the flavors, substitute for the things in parentheses’.  

1 lb fresh broccoli, chopped

4 cups water ( or 4 c chicken broth)

4 chicken bouillon cubes

1 lb. Velveeta cheese, cubed (or 3 c Colby Jack cheese)

10 3/4 oz can cream of celery soup ( or 2 stalks celery sliced and 1/3 celery soup mix)

Salt & pepper to taste ( I added fresh garlic)

Wash & chop broccoli into bite size pieces or larger discarding large stem or trunk of the broccoli. Combine all of the ingredients together into a slow cooker. Cover. Cook on low for 5-6 hours, stirring a few times during cooking as cheese melts.

This soup can be doubled and freezes well too. This soup could be served by itself or with a sandwich, baked potato, salad, and/or French bread. Hope you enjoy it as much as we do.

Spinach Artichoke Grilled Cheese

Jay and I really enjoyed this dish. We actually put the mixture into a whole wheat pita and then heated it in the oven at 400 until melted. Really good!

Makes 2 sandwiches
Found on pintrest

What You Need
Fresh spinach – enough for about 3 cups chopped
Canned artichoke hearts – about 3 (around 6 ounces)
2 cloves garlic
1 tablespoon olive oil
2 tablespoons sour cream
1 cup shredded cheese (we used a blend of mozzarella, Monterrey jack and provolone)
4 pieces bread
Kosher salt
Butter or more olive oil

What To Do

1 Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.

2 Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.

4 Spread butter (or olive oil) on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread some shredded cheese, the spinach artichoke filling, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.

Greek Chicken Pitas

I found this recipe and we all loved it!

Ingredients

• 1/2 cup balsamic vinaigrette
• 1 pound boneless skinless chicken breast halves
• CUCUMBER SAUCE:
• 1 cup plain Greek yogurt
• 1/2 cup finely chopped cucumber
• 1/4 cup finely chopped red onion
• 1 tablespoon minced fresh parsley
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• PITAS:
• 8 pita pocket halves
• 1/2 cup sliced cucumber
• 1/2 cup grape tomatoes, chopped
• 1/2 cup sliced red onion
• 1/2 cup crumbled feta cheese

Directions

• Pour vinaigrette into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving.
• Drain and discard marinade. If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170°.
• Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce. Yield: 4 servings.
  
  Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 2 cups fat-free yogurt in prepared strainer; refrigerate overnight. Discard liquid from bowl; proceed as directed

Vegetable Beef Stew

I was never a fan of beef stew growing up until I had my mother-in-law’s recipe. Now, thanks to her, I crave it!

Cut roast into chunks. Coat w/ flour, salt and pepper. Brown in ¼ c hot oil. Add to browning meat, chopped onions, chopped celery (leaves too) and carrots. After browning add canned tomatoes, tomato sauce, water, 3 T parsley flakes, and 1 tsp. thyme. Bring to boil and reduce heat. Simmer 2 hours, plus. Add diced potatoes, unpeeled and cook until tender; 1 hr or so. Add frozen mixed vegetables and cook until done about 30 min.

Serve with warm rolls or corn bread.

Taco Soup

2 1bs. Stew meat, diced into  ½” pieces or ground beef
1 small onion, chopped
2 cans pinto beans
1 can corn, drained
1 can black beans
1 can Rotel
4 cans diced tomatoes, Italian style
1 pkg. dry Ranch dressing
1 pkg. taco seasoning
Pinch of sugar
Season to taste with salt , pepper and garlic powder

Brown meat & onion, drain. Add everything to a large cooking pot. Let simmer 1-3 hrs on the stove or most of the day in the crock pot.

Toppings for Garnish:
               tortilla chips
               cilantro
               purple onion
               Colby Jack cheese, grated
               Sour cream

Homemade Chili

2 lbs. ground beef (or steak diced)
1 c onion, chopped
1 c green pepper, chopped
1 can black beans
1 can pinto beans
1 lg can crushed tomatoes
1 can tomato paste
3 cloves garlic, minced
salt
1t oregano
1t cumin
1t brown sugar
pepper
2 T. Chili powder
1 small pkg. frozen corn

Brown beef with onion, peppers and garlic, drain.  Place in a crock pot add the remaining ingredients cook on low for 6-8 hrs. Serve with cheese and crackers. 

This can also be made on the stove top. Simmer for 30 min or so. 

Chicken Tortilla Soup

4 T butter
1 ½ pounds skinless boneless chicken breast, cut into 1 in. cubes 
 3 T flour or cornstarch
3 (4oz) cans chopped green chilies, undrained
1 (15 oz) can pinto or black beans
1 (14oz) can diced tomatoes
2 c water or chicken broth
1 tsp salt
1 tsp chili powder
1 tsp lemon pepper
1 tsp grnd. Cumin
¼ tsp dried oregano
1 jalapeno, seeded and chopped
2 carrots, peeled and diced
6 stalks of celery, diced with chopped leaves
1 large onion, chopped
1 clove, garlic
1 T cilantro
2T lime juice
 
Toppings: sour cream
shredded Colby jack cheese, chopped avocado, slice green onions
Tortilla Chips, whole or crushed in soup

Place first two ingredients in a crock pot and toss until chicken is covered with flour. Add remaining ingredients; stir well.  Cover and cook on High for 4 to 6 hours or Low 8 hrs.  Add cilantro and lime juice 30 min before serving. Serve with toppings.
Yield: 10 cups

*This soup can also be made on your stove top by sauteing the chicken, onions and garlic, in ¼ c of olive oil. Toss in flour, add the rest of the ingredients, bring to a boil and then simmer for 1 hr.
 

Chicken Corn Chowder

Jay loves soup and I love anything with a Mexican flare. This soup is perfect!

1 ½ 1b boneless skinless chicken breasts
1/c c chopped onion
1 clove garlic, minced
3 T butter
1 T flour or cornstarch
1 c chicken broth
1 tsp. cumin
2 c half and half
2 cups shredded Monterey Jack Cheese
1- 16oz can cream style corn
1- 4oz can green chilies, chopped
 Fresh cilantro or parsley

Cut chicken into bite size pieces. In a large pot, brown chicken, onions and garlic in butter until chicken is no larger pink. Add flour and stir. Stir in broth and cumin and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, and chilies. Cook an stir over low heat until cheese melts. You can add diced tomato for garnish. Serve with tortilla Chips.

Yield: 6-8 servings

Meaty Cheesy Potato Soup

Ingredients:
1/2 pound roast cut in bite size pieces
3 1/2 cups diced potatoes
1 cup shredded carrot
1 cup chopped onion
3 cups chicken stock
1 teaspoon dried basil
1 teaspoon dried parsley
8 ounces colby jack cheese shredded
1 1/2 cups milk
1 c sour cream
1/2 teaspoon each of salt and pepper

Method:
Sauté the  beef and chopped onion in a large skillet/pan over a medium heat. Mix the beef to prevent it sticking to the pan, cook until its browned all over. Add chopped carrots, parsley and basil in 2 tablespoon of the butter in the skillet. When the carrots are tender, add the chicken stock and bring to the boil. Now add the diced potatoes and simmer gently for 1 hour, or until the potatoes are tender. Mash potato mixture until fairly smooth.
Whisk in the milk and sour cream and cook until the whole mixture thickens and becomes smooth. Reduce the heat and mix in the cheese and season. When the cheese has melted remove the pot from the heat.

Tip: I often cook this in the crockpot all day on low or for 4-5 hrs on high. Add all the ingredients to the crockpot except for the dairy products. When you get home add your cheese, milk and sour cream, stir well. Cook another 30min and serve.

Chicken Coconut Curry Soup

2 tablespoons olive oil

2 carrots, peeled and finely chopped (I coin sliced baby carrots)

1 onion,  chopped finely

1 red bell pepper, chopped (bite size)

1 cup cooked chicken meat, chopped

1-2 cup cooked rice

1 tablespoons red curry paste

1 tablespoon green curry paste

2-3 tablespoons brown sugar

1 can Asian coconut milk

21 oz chicken broth (or the water used to boil the potatoes with three cubes bullion)

Optional:  Cashews and a few sprigs of cilantro

Directions:

In a medium  sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes.  Add curry paste and brown sugar, allow for the veggies to fully cook and then add the cooked chicken.  Once the veggies and chicken are beginning to take on the flavor of the curry you may add the broth or bullion.  The final step is to add the coconut milk. Do not allow to boil after the milk is added. Taste and serve! (the spicy attributes of the dish are greatly diminished by the milk, so do not asses the spiciness prior to adding the milk.  If you need to, add more of the Green curry. (very little at a time)  This soup gets better with age, so if there is any left…you will enjoy it till it is gone!

Given to me by Sarina Allen, Thank you!

Creamy Tomato Soup

INGREDIENTS
 

1 (29 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth, undiluted
2 tablespoons margarine
2 tablespoons white sugar
1 tablespoon chopped onion
1/4 teaspoon baking soda
2 cups heavy whipping cream

DIRECTIONS

In a large stock pot mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour.

In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.