Homemade Chicken Noodle Soup

Tasty and warm for those winter days...

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1 small potato, diced
1 teaspoon thyme
1 teaspoon poultry seasoning
4 (14 ounce) cans chicken broth
2 teaspoons chicken bouillon
4 ounces egg noodles
2 cups cooked chicken
parsley

1. Melt butter in large pot. Saute the celery, carrot and onion for 2 minutes.
2. Add potato, thyme, poultry seasoning, chicken broth and boullion. Bring to a boil.
3. Add noodles and chicken and cook on low for 20 minutes.
4. Sprinkle with parseley.

Taco Soup

Quick to prepare, this taco soup is a favorite among friends.

1 can pinto beans (16 oz)
1 can white/kidney beans (16 oz)
1 can niblet corn (11 oz)
1 can Rotel tomatoes & chilies (11 oz)
1 can diced tomatoes (28 oz)
1 cans 'mexican style' stewed tomatoes
1 cans diced green chilis (4 oz)
1 envelope taco seasoning mix (1 1/4 oz)
1 envelope hidden valley ranch dressing mix (1 oz)
1 can chopped black olives
1 lb ground beef or chicken

1. Cook meat and drain. (With ground beef, cook with onions, salt, and pepper.) Shred if needed.
2. Add all ingredients to crock pot, including can juice.
3. Stir and Cook on low for 7 hours.

Suggestions: Try White Northern beans for white beans. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Bourbon Chicken

A classic cajun dish served at home. Adapted from Stove Top Bourbon Chicken.

2 boneless chicken breasts
3 cups Mahatma Jasmine Rice
1 tsp salt
4 tbsp butter
2 tablespoon olive oil

Sauce:
1/4 cup cider vinegar (maybe half of that)
1/4 cup apple juice (?)
1 tsp cornstarch
1/2 cup brown sugar
2 tbsp soy sauce
2 tsp ground ginger
1 tsp garlic powder
2 tsp onion powder

1. Bring 2 cups water to a boil and add rice, butter, and salt. Cook for 15 minutes or until rice absorbs all the water.
2. Combine all ingredients for sauce in a bowl and mix until smooth.
3. Cut chicken into bite-sized chunks and coat in olive oil. Fry in large skillet until lightly browned. (about 8-10 min, turning once mid-cycle)
4. Stir in sauce and bring to a hard boil.
5. Stir in frozen stir-fry vegetables and simmer over low heat for 20 minutes.
6. Serve over hot rice.

Potato Soup

Just like Panera's. From Panera's Cream Cheese Potato Soup.

4 cups chicken broth
6 medium potatoes, cubed
1/4 cup onions, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese

1. Boil broth, potatoes, onion, and spices over medium high heat until potatoes are tender. (20 min)
3. Smash several of the potatoes to release their starch for thickening.
4. Cut cream cheese into chucks and add to soup.
5. Cook over low heat until cheese melts, stirring frequently.

Suggestions: I didn't have seasoning salt, so I looked up Judi's Seasoning Salt, which inspired a mixture of salt, garlic powder, Mrs. Dash Southwest Chipotle seasoning, and a dash of sugar. Worked just fine, tasted like seasoning salt. ^_^

Loaded Potato Soup

This potato soup is good. Adapted from Potato Soup.

6-8 potatoes, medium-sized
1/4 cup butter
1/2 cup flour
6 cups milk
2 cups cheddar cheese
1/2 cup real bacon bits
3 tsp chicken bouillon
1 tsp salt
1/2 tsp pepper

1. Cube and boil potatoes until cooked, about 20 minutes.
2. Drain and mush potatoes slightly so that they are still chunky, not mushy.
3. Melt butter in pan and add flour. Cook on low heat and stir for one minute.
4. Add half the milk and stir until smooth. Add remaining milk.
5. Cook on medium-high heat until boiling, stirring constantly to avoid scorching.
6. After boiling, turn off heat and stir in potatoes, bacon, cheese, and spices.

Suggestions: Mixing in veggies chopped small, like broccoli, peas, or carrots, tastes great! I added 1/2 of a stir-fry bag to mine. Just add them in frozen and they will thaw in a few minutes, tasting so fresh. ^_^

Teriyaki Chicken Stir Fry

This tastes just like Chinese food - the way you've always wanted it! Serves 2-4.

1 bag teriyaki stir fry
1/2 bag frozen chicken thighs
Mahatman white rice
real butter
oil
garlic
salt

1. Cook rice in a pot, stir fry (without sauce) in a skillet, and chicken in another skillet, all over medium high heat. Add oil to stir fry, and butter to rice.
2. When chicken has cooked a bit, use a fork to dip each piece in a mixture of melted butter, garlic, and salt, and return to pan.
3. Add teriyaki sauce to stir fry and stir.
4. When chicken has just seared, add to stir fry. Let the flavors mix, then serve with rice.

Chipotle Chicken & Rice

This lightly seasoned meal offers succulent seared chicken and sweet corn rice with a hint of spicy chipotle. This was my first try at something like this, and it's nothing spectacular, but it turned out good, a 6-7 out of 10. (Looks nothing like the picture, lol.)

3 chicken breasts, frozen
2 cups Mahatman white rice
1 can corn
Mrs. Dash Chipotle Seasoning
Garlic Salt
1 stick butter, real

1. In a large pot mix 4 cups water, 2 cups rice, 2 tbsp butter, many hard dashes of garlic salt, and several dashes of chipotle seasoning. Put on high heat until it reaches a boil. Then cover and simmer for 20 minutes.

2. Cook 3 frozen chicken breasts in a large skillet over medium high heat. Once they can be cut, turn heat on low. Cut chicken into strips. Mix 1/2 stick of melted butter, chipotle seasoning, and garlic salt in a bowl. Dip each strip into the butter mixture and coat well, then return it to the skillet. When done, turn skillet back onto medium high heat and let the chicken finish cooking. It should be seared with reddish brown color seared onto all sides.

3. Add any final seasonings and serve the chicken with the rice while hot. Enjoy.

Suggestions: Serve with a fresh garden salad. Add extra seasonings. Instead of Chipotle, try it bourbon, barbecue, or chinese style with soy sauce and stir fry.

My New Favorite Egg

Okay, so eggs are not awesome. I love a good fried egg (broken and over hard) any old day. But sometimes I just can't stomach an egg. This recipe is my solution to stomaching an egg every time. A little garlic, salt, and butter makes the medicine go down, as I always say. (I bet this would taste great on a sandwich!)

1 large egg or 2 small eggs
Salt
Shredded cheese
Garlic salt
1/2 tbsp Butter (real)

1. Break the yolk in the pan and spread it until it is evenly distributed with the white/clear part. Sprinkle a very small amount of salt over the egg.
2. When the egg is fully white spread cheese over it. It should soon be ready to flip, if not already. Flip the egg.
3. When the egg is just cooked (fully firm and not at all runny, not browned, although slightly browned will suffice, having a fluffy, sturdy texture) take it off the pan and turn off the burner. Sprinkle the egg with garlic salt. While the pan is still hot, melt about 1/2 tbsp real butter in the pan and then put the egg in it and cover it with butter. Eat while still hot. Enjoy.

Suggestions: Try on a sandwich!

Mesquite Texas Toast

A flavorful Texas-hardy treat.

keiser rolls or texas toast
real butter
mesquite seasoning*

* Best is Weber (R) Grill Creations (R) Smokey Mesquite Seasoning. Substitute salt, sugar, garlic, onion, chili pepper, red pepper, paprika, and mesquite seasoning.

1. Slice open the middle of a keiser roll and put in two slices of butter and season with mesquite seasoning. Or spread the butter and seasoning on top of texas toast.
2. Toast until just crispy, optionally, on broil in the oven for a few minutes.

Sneak Peak Tortilla Pizza

Quick, yummy pizza alternative when you're in a rush.

1 tortilla
1/4 tbsp butter
1/4 cup Prego Roasted Garlic Spagetti Sauce
1/4 cup shredded cheese
1/4 cup Canadian Bacon, diced
1/4 cup pizza toppings like olives, peppers, etc. (optional)

1. Coat one side of tortilla with butter. Place butter-side down on a baking sheet.
2. Spread spagetti sauce, cheese, Canadian bacon, and toppings on tortilla.
3. Toast until almost browned, about 7 minutes in a toaster oven. Cool well before serving.

Suggestions: Make several pizzas and serve as a meal. Or roll into wraps to serve as pizza rolls. Add pepperoni, pineapple, chicken, beef, olives, green peppers, tomatoes, or any other pizza topping.

Ultimate Pizza Pasta Cassserole

Ultimate pizza-y goodness. Modified from Pizza Casserole.

30 min prep / 1¼ hours

1 lb bow tie pasta
1 lb Jimmy Dean sausage, 'country mild'
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce
1/2 lb cubed ham or canadian bacon
1/2-1 lb of sliced pepperoni or canadian bacon
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano

1. Cook pasta in boiling water until al-dente.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear.
3. In a lightly greased 9 x 13 x 3 inch pan, pour a small amount of sauce to lightly coat bottom.
4. Layer ingredients in the order listed: (1) 1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzerella cheese, 2 Tablespoons parmesan cheese, sausage & onions; (2) 1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzerella cheese, 2 Tablespoons parmesan cheese, ham; (3) all remaining pasta, all remaining sauce, 1 bag of mozzerella cheese, 2 Tablespoons parmesan cheese,all the pepperoni, completely covering the entire top.
8. Bake 375 degrees for 40 minutes. Let sit for 5 minutes before serving.

Suggestions: Ultimate Pizza Sauce.

Chicken Tortilla Soup

From The Best Chicken Tortilla Soup.

6¼ hours / 15 min prep

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups shredded cooked chicken (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onions
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the the chipotle flavor)
1/2 teaspoon chipotle peppers (optional)
Garnish
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

1. Throw everything except the garnishes in your crockpot and let it cook on high for 5-6 hours.
2. Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
3. Enjoy!
4. If you are not using a crockpot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
5. Simmer for at least an hour so that the flavors mix together.

Chicken Chimichangas

All the Tex-Mex goodness without the grease. From Oven-Fried Chicken Chimichangas.

45 min / 20 min prep

2/3 cup picante sauce or salsa
1 teaspoon ground cumin (or taco seasoning)
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted

1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Coat generously with melted margarine.
3. Bake at 400°F for 25 minutes or until golden.
4. Cool 5-10 minutes before serving. Garnish with additional cheese and green onion and serve salsa on the side if desired.

Suggestions: Goes well with sour cream, refried beans, Spanish rice, and a salad. Try green chile sauce instead of the picante sauce sometime.

Cupcake Quiche

A tasty, eggy treat for a snack or breakfast. Modified from Blender Quiche.

1 1/2 cup shredded cheddar cheese
1 cup cooked and cubed chicken, ham, or bacon
1 cup frozen zucchini, spinach, or broccoli
3 eggs
1/2 cup baking mix (use bisquick or make it yourself)
1/2 teaspoon salt
1 dash garlic powder
1 tablespoon dried onion flakes
1 tablespoon chopped fresh parsley
1 1/2 cups milk
1/4 cup olive oil
1/2 teaspoon paprika

1. Generously grease a cupcake pan. Fully cover the bottom of the cups with cheese. Top with chicken/ham/bacon and zucchini/spinach/broccoli.
2. Blend eggs, baking mix, salt, garlic powder, onion flakes, parsley, and milk until smooth. Then blend in olive oil. Pour mixture over cups and sprinkle with paprika.
3. Bake in preheated oven at 350 F for 40-45 minutes. Cool 10 minutes before serving. Use a spoon to carefully pull out each cupcake quiche.

* Tip: May need to turn around pan once during cooking to ensure that the cupcake quiches do not cook unevenly. A cupcake quiche not fully cooked tends to have a bottom that falls out or breaks apart when trying to remove it from the pan.

Extra Cheesy Potatoes Au Gratin

A cheesy side dish. Modified from Easy Au Gratin Potatoes.

2 tbsp. butter
2 tbsp. flour
1 cup milk
1/8 tsp. garlic powder
1 cup shredded cheddar cheese
1 can Del Monte Sliced New Potatoes, drained

1. Melt butter in saucepan; blend in flour. Add milk gradually, and cook, stirring constatnly until thickened. Add garlic powder and 1/2 cup cheese.
2. Combine potatoes and sauce in 2-qut. shallow baking dish; top with remaining cheese.
3. Back at 375 F, 25 minutes or until golden brown and heated through. Garnish with extra shredded cheese and a touch of oregano, if desired.