The Ultimate Chicken Noodle Soup Recipe

I made this soup tonight...doesn't it look YUMMY!

This is a take off of Tyler Florence's Ultimate Chicken Noodle Soup. This is what I did...
Ingredients:

2 small onions diced ( I use sweet yellow onions, like walla walla, or 1015)

10 button mushrooms chopped coursley

1.5 cups of carrots chopped into rounds

3 boxes of low sodium chicken stock

3-4 cups of cooked chicken ( I use white meat)

Salt & Pepper to taste

1 Tablespoon of Mrs Dash

1 small bag of cheese tortellini

1 cup of chopped up fresh spinach (frozen would work just fine)

2 Tablespoons of butter

Put butter in large soup pot and melt on high, when almost melted, add onions. Store onions until they are translucent and starting to caramelize on the edges, add carrots, stir and let them cook and caramelize a little as well. Add the mushrooms and stir. Add Salt. pepper, and Mrs. Dash. Add in chicken stock and set to high temperature so it will boil. Add in the chicken and spinach and stir. Once the soup is bubbling, add the tortellini and boil for about 10 minutes (or whatever package says). Add more salt & pepper to taste. If the soup is too thick, just add some water or broth until its the consistency you like. Simmer on low heat for 10 minutes or however long you like. Serve with crusty bread and enjoy!

I think adding some fresh herbs at the end would also be a nice touch, like some basil, but I didn't have any!

Spanish Frittata

This is such a pretty dish, and I wanted to make it something special. So when we had a brunch theme for my future sister in law's shower... I thought of this dish. It was awesome, and I got asked for the recipe many times.

"You can make this great meal in either a pie plate or a cake plate, whatever you've got lying around. If you want to entertain with this dish, line your pan with some heavy duty aluminum foil that hangs over all the edges, that way you can just lift it out when it's done baking and serve it on a nice cake stand or serving plate – so fancy!" ~Rachael Ray

1 tablespoon EVOO - Extra Virgin Olive Oil
1/2 pound pre-cooked chorizo, casing removed and meat chopped
1 jar whole roasted red peppers, drained
1 medium to large onion, chopped
2 cups frozen diced hash brown potatoes, defrosted
4 eggs
1/2 cup milk
A few dashes hot sauce (add more if you like it spicy!)
Salt and freshly ground black pepper
1/4 cup (about a small handful) parsley, chopped
1 cup Manchego cheese, shredded

Preheat oven to 375ºF.

Place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Sauté the chorizo in the hot pan until it's crispy, 5-6 minutes. While the chorizo is cooking, prepare a pie plate by lining it with the roasted peppers -- if they're not already broken open, run a knife down the side of them to open up the pocket, just like you're butterflying a chicken breast. Slightly overlap the edges of the peppers so you don't see the bottom or sides of the pan. Put your pie plate onto a baking sheet so it's easier to move later on. When the chorizo is crispy, transfer it to the pepper-lined pie plate, spreading it out to evenly cover the bottom. Sprinkle the chopped onion and potatoes over the chorizo, spreading everything out evenly.

In a medium-size mixing bowl, whisk together the eggs, milk, hot sauce, some salt and freshly ground black pepper. Toss the parsley into the egg mixture at the last minute, give it a quick stir, then pour the mixture slowly into the pie plate (it may take a second for the liquid to settle into all the nooks and crannies of everything already in the pie plate, so wait for it to settle before adding the rest of your egg mixture). Sprinkle the cheese evenly over the top. Carefully transfer the baking sheet to the oven and bake the frittata until the eggs are slightly wobbly in the middle and the cheese is golden brown, 30-35 minutes. Cut the finished frittata into 8 wedges and serve.

Rachael Ray

Santa Fe Wraps

REALLY good, and great for an appetizer or in limited portions. The cream cheese is too rich for me to have as a main course.

2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping, optional
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages flour tortillas

In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.

Paula Deen

i added some of those real bits of bacon, just because all things taste better with bacon

Raspberry Streusel Muffins

1/2 cup butter, softened
1/2 cup sugar
1 large egg
2 cups flour, unsifted
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon 1/2 cup milk
1/2 cup sour cream 1 tsp vanilla extract
1 cup raspberries (fresh or drained frozen)

STREUSEL TOPPING
Blend w/pastry blender:
1/2 C flour
1/2 C quick oats
1/3 C sugar
1/2 tsp cinnamon
1/8 tsp salt

Cut in 6 tablespoons butter. Blend until coarse.

Prepare streusel topping. Set aside.

Grease 12 3-inch muffin pan cups.

Heat oven to 400 degrees.

In large bowl, w/electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until well blended.

In medium bowl, combine flour and other dry ingredients.

In small bowl, combine milk, sour cream and vanilla.

Add flour mixture to butter mixture alternately with milk mixture, beating just until batter is combined.

Gently fold in raspberries.

Spoon batter into muffin cups; sprinkle tops generously with streusel topping.

Bake 20-25 minutes. Cool 5 minutes; sprinkle w/confectioners sugar.

Recipe from my Aunt Vicki... she's also done a variation by substituting the sour cream with raspberry yogurt.

Easy Breadsticks

I got this recipe from this site and tried them last night. They were easy and really tasty. Just start them an hour before you want to eat and they'll be hot and ready with the rest of your meal!

1 1/2 cups warm water
1 T. yeast
2 T. sugar
3 1/2 cups flour
1/2 tsp salt
4 T. butter

Dissolve yeast in warm water. Add sugar and let bubble for a few minutes. Add the salt and flour and knead for 3 minutes {I used my Bosch}. Let the dough rest for 10 minutes. Melt butter and pour most of it onto a cookie sheet and spread around evenly. Roll out dough. Cut to desired width {I used a pizza cutter} then twist and lay on cookie sheet. {You could also just lay them on flat.} Brush breadsticks with leftover melted butter then sprinkle with garlic salt and parmesan. Let raise for 10-20 minutes. Cook in 375* oven for 18-20 minutes. {Mine only needed 18.} Enjoy!

The Easiest Mint Brownies EVER

One Brownie Mix
One bag of Andes Mint Chips
One stick of butter

Prepare the brownies according to the directions, in a 9 X 13” pan. Let them cool.

Put the butter and chips in a microwaveable bowl and microwave for 30 seconds. Stir until smooth. Spread on the brownies. Chill in the refrigerator until the topping has set. Serve at room temperature.

Honey Dijon Chicken

1/4 cup melted butter (1/2 cube)
1/4 cup dijon mustard
1/2 cup honey
1 teaspoon salt
1/2 teaspoon curry powder

Cover 4 boneless skinless chicken breasts with sauce. Bake at 350* F for 1 1/2 hours. Cover with foil.

This would go well with rice and fresh veggies.

Caramel Brownies

This recipe has been around for a while -- and for good reason. It's sooo good. I thought it would definitely have made its way on here by now, but since I can't find it I figured I'd post it. You're welcome.

50 caramels
2/3 cup evaporated milk, divided
1 package German chocolate cake mix
3/4 cup butter, melted
6 oz. semi-sweet chocolate chips

Over low heat, melt caramels with 1/3 cup evaporated milk, stirring frequently. Meanwhile, beat cake mix, butter, and remaining evaporated milk until blended. Pour half of batter into a 9" x 13" pan coated with nonstick cooking spray. Bake at 350*F for 6 minutes. Sprinkle chocolate chips evenly over batter; pour caramel mixture evenly over chips, leaving 1/2" border around edges. Pour remaining batter over caramel mixture and spread to edges, making sure to seal border. (Yes, it can be a pain to spread brownie batter over melted caramels. Just go with it.) Bake 18 minutes more. Cool to room temperature; refrigerate to allow caramel to set before cutting.

Colcannon

This is an Irish dish I found in one of my vegetarian cookbooks. It is quite tasty. I served it with brats, but it would be good with any sausage.

1 lb. cabbage, quartered and sliced
4 lb potatoes, peeled and quartered
8 oz leeks
2 cups evaporated milk
2 t salt
1 t pepper
1/4 t nutmeg
4 T butter (I only used about 2T)

Put cabbage in 3 quart saucepan and cover with water. Bring to a boil and cook until very tender, about 45 minutes. Put potatoes in 4 quart saucepan, cover with water. bring to a boil and cook until very tender. (You will be mashing them) Meanwhile, cut the white parts of the leeks in half lengthwise and slice thinly. Put leeks in 2 quart saucepan and add evaporated milk, salt, pepper and nutmeg. Boil for 10 minutes, until leeks are tender. Heat oven to 350 and butter a 3 quart baking dish. Drain potatoes and mash. Add the leeks and milk, stir with a spoon. Drain cabbage and fold into potatoes. Taste and adjust seasoning. Put mixture in a baking dish. Dot with bits of butter. (This can be made to this point and refrigerated for several days) Bake 1 hour until heated through and golden on top. Serve hot.

Key Lime Cupcakes

I found this recipe in my bon appetit magazine and just about started salivating as I turned the page to this picture... These are AMAZING!!!

That little Atlanta bakery, Buttersweet Bakery, sure does know how to make a cupcake! If I ever go to Georgia, I will for sure be going there. I scanned in the picture from the magazine because I know no picture I took could do them justice - and I was right... but then I of course, found the recipe online with a picture... but to save you from one more click - here it is...

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

FROSTING
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

CUPCAKES

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.

Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

FROSTING
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

From Bon appetite magazine September 2008

Ava and I call them "SHREKCAKES" because of the really cool green color.

Cumin Grilled Chicken Breasts

Cooking spray
4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side.

Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.

In picture: Creamed Spinach with Caramelized Onions, Garlic and Fennel from Picky Palate - AMAZING!

an Ellie Krieger recipe from Food Network

Brazillian "Lemonade"

If you have ever been to Tucano's in Provo -- this is the recipe for their lemonade (really, it's a limeade) YUMMY!

3 fresh limes
1/3 cup sugar
3 Tbsp sweetened condensed milk

Quarter limes and place in blender (rind and all), add sugar and sweetened condensed milk and 4 cups chilled water. Blend until limes are chopped up. Strain. Enjoy!

Garlic Basil Shrimp

Dee-lish, fresh and totally healthy...
2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine (i used white grape juice)
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes.

Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Serve with orzo pasta, rice or crusty bread.

Ellie Krieger from Food Network

My Chicken & Ham Favorite

{{this is one of my favorite childhood meals that my Mom made... such a comfort food for me.}}

chicken breasts
sliced ham
12 oz. can of cream of mushroom soup
8 oz. sour cream
cream cheese, about 4 oz. cut up into 1/2 inch cubes

Wrap each chicken breast with 1 slice of ham. Arrange in a 9x13 or 9x9 glass casserole dish - depending on how many breasts you're cooking. Mix soup and sour cream together and spread over wrapped chicken. Place the cream cheese cubes evenly over each chicken breast. Bake uncovered at 350 F for 1 1/2 hours. Serve chicken with brown rice on the side and remaining "gravy" over the top of rice and chicken.

Pumpkin Pancakes

1 c. flour
3 T. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 t. cinnamon
1/4 t. nutmeg
1 egg
1 c. plain low-fat yogurt
1/4 c. canned pumpkin puree
2 T. butter, melted and cooled, plus 1 T. for the skillet

1. Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all dry ingredients.

2. In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 T. melted butter and beat well.

3. Stir in dry ingredients and beat just until combined.

4. Grease skillet lightly with butter. Pour 1/4 c. batter per pancake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 2 minutes per side.

Keep pancakes warm until ready to eat. I like to add chocolate chips if my kids have been good and if I've got the craving for chocolate - which is usually the case.

Yield: 4 servings
Parenting Magazine, October 2006

Mini Meatloaves with Tomato-Balsamic Gravy

This is one of my absolute favorite meals. It's a RR, and I serve it with mashed potatoes. It is seriously heavenly, and a huge step up from just plain ole meatloaf.

1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 cups breadcrumbs
3 sprigs sage, leaves removed from stems and chopped
1 cup (about 1 large handful) parsley, chopped
1/2 bunch scallions, finely chopped on an angle
1 tablespoon Worcestershire sauce
1 egg

Salt and freshly ground black pepper
2 pints grape tomatoes
Extra-virgin olive oil (EVOO), for drizzling
1/2 medium red onion, sliced

2 tablespoons butter
2 tablespoons flour
1 tablespoon balsamic vinegar
1 to 1 1/2 cups beef stock

Preheat oven to 375ºF.

In a large bowl, mix ground beef, pork, veal, breadcrumbs, sage, parsley, scallions, Worcestershire sauce, egg, salt and a palmful of freshly ground black pepper.

Using a 6-cup muffin pan, divide the meat mixture into 4 equal parts and scoop the portions into four of the muffin cups. Bake the mini meatloaves until cooked through and golden on top, about 30 minutes.

While the mini meatloaves are cooking, toss the grape tomatoes and onion slices onto a baking sheet along with a drizzle of EVOO, salt and freshly ground black pepper. Once the meatloaves have been in the oven for about 15 minutes, put the tray of veggies in and roast until the onions are caramelized and the tomatoes have burst open, about 15 minutes.

While the tomatoes and onion are roasting away, get the roux started: Melt the butter in a medium-size skillet over medium-high heat. Sprinkle the flour over the melted butter, cook for 1-2 minutes, then add the balsamic and stock to the pan, whisking to incorporate. Cook until thickened, then remove it from the heat and reserve.

Remove the mini meatloaves and the tomatoes from the oven and set the meat aside to rest for about 5 minutes.

Add the roasted tomatoes and onion to the sauce and break up the veggies with a potato masher. Serve one mini meatloaf per person with a hearty ladle of the tomato balsamic gravy.

Rachael Ray Yields 4 servings

Chicken Picante

{{This is good and fresh tasting... although not the most amazing chicken I've had - it's really easy and simple and uses ingredients that I usually have on hand. It's a great standby meal.}}

4 boneless/skinless chicken breasts
1 c. salsa
1/4 c. Dijon mustard
2 T. fresh lime juice
1/4 c. sour cream
1 lime sliced into 4 wedges
chopped cilantro

Preheat oven to 375F.

Mix salsa, mustard and lime juice. Put chicken in pan and cover with salsa mixture. Cover with foil and bake for 40 minutes. Remove foil and cook for another 10-15 minutes. Place chicken on plate and top each breast with 1 T. sour cream, cilantro and lime wedge.

I sometimes serve with black bean, corn and avocado salsa.

Tips for Better Whole Wheat Bread

Use white wheat rather than red. It has a milder flavor. I buy Prairie Gold from Wheat Montana Farm & Bakery 1-800-535-2798

I use a Nutrimill wheat grinder. It can be purchased at http://www.harvestessentials.com/ for $249.95.

Freeze any excess wheat that you grind so you do not lose any of the nutrition.

I make my dough in a bread maker. I bought the Sunbeam Programmable Breadmaker for $42.22 at Wal-Mart.

You can make dough for two loaves in a Kitchen Aid Mixer and six loaves in a Bosch Mixer.

Dough Enhancer really makes a difference in your bread. I use Blue Chip Baker Dough Enhancer that I bought online for $6.99. You can purchase it at www.cooksquarters.com/consumables.htm

Use the recipe on the back of your dough enhancer. My recipe is:
1 1/3 cups warm tap water
2 tsp dough enhancer
3 Tbsp oats
2 Tbsp dry milk
1 tsp salt
3 Tbsp oil
2 Tbsp honey
1 1/2 tsp gluten
3 cups whole wheat flour
2tsp yeast

Always start with water in a bread maker. Flour should be second last. Yeast is always last. This is important in a breadmaker.

Add 3 Tbsp of rolled or steel cut oats for added nutrition if you like. You can not taste it and is a way to use up some of that food storage.

Measure your honey after the oil to prevent sticking to your measuring spoon.

Mix the gluten with a cup of flour before adding it to your breadmaker. Gluten is what will keep your wheat bread from becoming crumbly. It also will make lumps of chewy spots if you do not mix it with some four. You can purchase gluten online at www.cooksquarters.com/consumables.htm for $8.99.

Roll your dough out flat on a plastic cutting board to prevent sticking. I got mine at Sam’s Club for $10. Then roll dough into a loaf and place it in a loaf pan.

Let dough rise for 30 minutes covered with a towel.

Bake for 30 – 35 minutes at 350°.

If your crust is too hard lower the temperature of the oven.

Bread bags can be bought online for easier storage at http://www.cooksquarters.com/ $7.50 for 100.

Warning: If you leave warm bread unattended, this could happen to you!

Mel's Award Winning Chocolate Chip Cookies

So, after much persuasion, here it is. Yes, it is award winning (even if it was just a competition at work) and yes, this is the exact recipe. For best results, and a chance at your own award, follow exactly.

1 cup butter, softened
1 cup butter flavored Crisco
2 cups dark brown sugar, packed
1 1/2 cups sugar
4 eggs
2 T vanilla (I only use real vanilla)
2 t salt
2 t baking soda
4 -5 cups flour
1 pkg. Hershey's milk chocolate chips (these are my favorite, although I understand Guittard is an excellent chip)
1 pkg. Hershey's special dark chips (again, you can use your favorite dark or semi-sweet chip)

In an electric mixer with the paddle attachment (or the kneading hooks--that's what I use on my Bosch) cream all ingredients except flour. You want to mix this until it is just barely incorporated, in fact, you will still have a few lumps of butter. Add 4 cups of flour, mix. Continue to add flour 1/2 cup at a time until the right consistency is reached (this is all by feel for me). Add chocolate chips. Bake 340* for 7-9 minutes for soft, slightly undercooked cookies; 9-10 minutes for fully cooked (and still soft) cookies.

These are best fresh from the oven in my opinion. I use a cookie scoop to make my cookies. I will scoop and place the dough on a plate or cookie sheet and freeze them. You can then pull frozen, perfectly shaped, dough balls from the freezer and cook for fresh hot cookies anytime.

Black Bean, Corn and Avocado Salsa

1 can corn, drained
1 can black beans, well rinsed and drained
4 roma tomatoes, chopped
4 avocados, chopped
1 pkg. DRY Italian dressing seasoning (salad dressing isle)
1/4 c. oil, salad or olive
1/4 c . vinegar
2 T. water

Mix and serve. Good if you let it sit mix the flavors - if I do this, I just add the avocados in last so they don't brown.