Quick Easy Chicken Noodle Soup

When you are under the weather, nothing tastes better than a nice hot bowl of homemade chicken noodle soup. In a pinch, you can make this soup, even without chicken and it is still satisfying. It is so easy, that in less than 20 minutes, you can enjoy some yummy goodness.

The Recipe:

1 small onion, chopped
1 clove garlic, minced
1 rib celery, chopped
2 Tbsp olive oil
1 box Chicken Broth ( I used College Inn)
3 cubes chicken Boullion
1/2 bag frozen mixed vegetables (I used Hanover brand)
3 Cups water
2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

Over medium heat, cook onion, garlic and celery in the olive oil until tender.

 Add box of chicken broth, boullion, water and frozen vegetables.

Bring to a boil. Add egg noodles and cook until noodles are done. Turn soup down to simmer and cook another 5 minutes.

Enjoy!

Easy Trail Mix

Trail Mix

My husband and I used to make a weekend trip as often as possible to the Adirondack State Park to  hike the High Peaks. There are some breathtaking views on the summit of these majestic mountains and I am always in awe at how beautiful it is.

As a family we still really enjoy hiking. One of our favorite places is still to venture a trail in the Adirondacks. One of our quick hikes is Mt. Jo. It is challenging enough for the kids and the view is really great, especially with the fall foliage.

One snack that is always a staple in our backpack is an easy trail mix that my husband and I have been making for years. It's great at any time- road trips, day trips even for school snacks. It really could not be any easier!

The Recipe:

One jar of your favorite dry-roasted peanuts.
One bag of plain M&M's (this time I used m&m minis)
1/2 Container of dark raisins.

In a zip-lock bag, dump peanuts, M&M's and raisins. Close bag and shake until well mixed. Enjoy!

Tip: I wash and keep the top of the peanut jar inside the bag to act as a scoop!

Field Trip Inspiration

I recently took a trip with some girlfriends to the Culinary Institute of America and was re-inspired to get back into the kitchen and to update and post on this blog! It has been way too long to be separated from both. I share with you two pictures from the fanastic meal we shared at lunch. The first photo is our appetizer, crab cakes. The second is my lunch, Halibut over a bed of squash noodles, topped with Yukon Gold potato straws.

Each dish heavenly in it's own way. More to share....stay tuned!

Bean Burritos

I have been so caught up with Olympic Fever, that I have not posted anything on here for quite a while! Sorry about that.

Since I am feeding my sport fix right now, easy recipes are definitely being made to feed everyone else! In fact, Cracker Chicken is in the oven as I type. This has me thinking of another easy meal that we like to have...it's one of those recipes that can be made in a flash and if there are any leftovers, can be easily made into another meal or hearty snack.
The original recipe for Bean Burritos according to my recipe card shows baking at the end. I have not done this step in years, but will share the recipe in its entirety in case you opt to do that. It is good either way!

The Recipe:

1/2 Medium onion, finely chopped
2 cloves garlic, minced
1 (19oz.) can Black Beans, undrained
1 Cup Salsa
2 TBSP Cilantro (fresh), chopped (if dried, 1 TBSP)
1 tsp Chili powder
1 tsp Cumin
2 TBSP Canola (or vegetable) oil
4 Burrito size tortillasft
3/4 Cup shredded cheddar cheese
Sour Cream (optional)

In medium skillet, heat oil over medium heat. Add onion and cook until tender. Add garlic and cook 1 minute. Stir in beans (and liquid), 1/2 Cup salsa, cilantro, chili powder & cumin; bring to boil. Reduce heat to low and simmer 10 minutes. Meanwhile, preheat oven to 350 degrees. Spray 8" square baking dish with non-stick spray.  Spoon 1/2 Cup bean mixture into center of tortilla and roll. Put seam side down in dish. Repeat. Sprinkle with cheese. Bake 8-10 minutes, until cheese is melted. Serve with remaining salsa and sour cream.

Again, I have not baked these. I actually place the cheese inside, roll and serve as is. You can have the sides and even include guacamole if you like. I usually have about 1 1/2 cups of this left over and I will make nachos the next day by placing tortilla chips on plate, top with bean mixture and cheese. Cook in oven or microwave until cheese is melted.

Butternut Squash Soup

This recipe is for those cold days where you are craving a good soup to warm you up.  This goes great with a salad or sandwhich and is perfect for lunch or light dinner. The great thing about this creamy soup is there is no cream in it! This is one of many on the list of favorites in our house.

The Recipe:

1 - 2 Butternut squash, peeled, seeded and cut into big cubes**
4-8 Cups chicken broth
1 onion chopped
4 Tbsp butter
1-2 tsp. dill (optional)
pinch of nutmeg, garlic powder & pepper
Croutons (garlic flavor)

** If you need to save time on the peeling and cutting, grocery stores now carry pre-cut squash in the produce section.

Boil squash in chicken broth until mushy. Remove squash from broth with slotted spoon and put in blender or food processor. RESERVE ALL BROTH. Meanwhile, saute onion in butter until tender. Pour cooked onions and butter into blender or FP with cooked squash and add 1 cup of reserved broth. Puree until smooth. Slowly add puree to rest of broth. Add a pinch of dill (opt), nutmeg, pepper & garlic powder. Stir and heat through. Serve with garlic croutons.

Crockpot Macaroni & Cheese

As the holiday approaches, I make sure to keep this recipe handy for an easy, quick meal. The past two years, I have made this dish the day AFTER Christmas Day when the house has had a chance to play with all the new toys and I don't have to think about what to make. Add a green salad and you are good to go!

This recipe comes from Paula Deen, quick and very, very yummy!

The Recipe:

1/2 Stick butter
2 Cups Sharp Cheddar, shredded (I use white cheddar)
1 Can Cheddar Cheese soup ( I use Campbell's)
1/2 tsp. ground mustard
1/2 tsp. salt & pepper
1 Cup milk (I use skim)
1/2 Cup sour cream
3 eggs, beaten
2 Cups cooked elbow macaroni (measure out dry)

Cook macaroni according to package directions. Lessen cooking time by 1-2 minutes so pasta is not too soft. While pasta is cooking, prepare rest of recipe.

In saucepan, melt butter then add shredded cheddar. Stir until melted together. Add to crockpot. Stir in soup. Add sour cream. Stir well. Add mustard, salt & pepper (I found 1/2 tsp was a little much, so I just add a few shakes), milk and eggs. Mix well.

Add drained, cooked macaroni and stir well.

Cook on low 3 hours. Last 30 minutes of cook time, add a little (1/2 Cup) of shredded cheddar to top. DO NOT STIR. Cover and cook rest of time.

My husband likes to add a few drops of Tabasco sauce for a little kick before digging in!

Chicken Chili

The days of fall are slowly turning into winter. The leaves are almost off the trees and soon, November will become gray and dreary and cold.

One recipe that is very versitle and freezes like a dream is a staple in our house (and big fall party).  This recipe only takes 30 minutes to make and tastes better the next day. Add a simple green salad and bread of your choice and you have a nice hearty meal that will warm you up on those cold days!

Recipe:

1 Tbsp Olive Oil
1 Large Onion, chopped
1-2 Garlic cloves, minced
2 Boneless Chicken breast halves, cut in bite-size pieces
1 15oz. can White Kidney Beans (Cannelini)
1 15oz. can Chick Peas (Garbanzo Beans)
1 15oz. can Great Northern Beans
1 4oz. can Chopped Green Chilles
1 Chicken bullion cube
2 tsp. Ground Cumin
1 Small can Shoepeg Corn
1 lime
Salt & Pepper

Ok...to make the chili:

In a medium size sauce pot, put in olive oil ( lately I use Fillipo Berrio Extra Virgin Olive Oil), chopped onion, minced garlic, cut chicken and 2tsp. ground cumin. Cook over medium heat until chicken is cooked, stirring occassionally so not to stick to the bottom.

Once chicken is cooked, add all the canned beans (do not rinse the beans! Add the whole can contents). I use whatever beans are on sale at the store; even the generic store brands. I find that these taste the same no matter what you use (unlike Black Beans where you can tell the difference between brands). Add can of chopped Chilles, bullion cube, salt & pepper.

Now for the corn: I prefer to use Green Giant Shoepeg corn in the small can. It is sweet and crisp and adds a very nice flavor to the chili. It can be pricey but it is the best one. I have used regular corn in a pinch and it works fine too.

Last but not least, roll your lime on the counter or cutting board. Place under your palm and put slight pressure as you roll it back and forth. This will loosen up the pulp in the fruit and make it easier to squeeze the juice out. (hint: this works with all the citrus fruits!) Slice lime in half and squeeze each into the chili. Stir all ingredients together.

Bring Pot to a gentle boil and then turn heat down to simmer.  Cook for 30 minutes. You can serve this with shredded Monterey Jack Cheese and red hot sauce if you want.