Tag Archives: cooking

Chicken Noodle Soup

27 Oct

Fall is the season for lots and lots of soup.  There’s just something about a steamy bowl of soup combined with chilly temps and colorful leaves that just warms the soul!  Yesterday was one of those days that was perfect for soup.  I was not in the mood for anything tomato-y so I opted for chicken noodle instead. I have to tell you that after making my own, I will never go back to canned chicken noodle ever again.  When you open a can you get a bunch of mushiness with a chicken flavor.  When you make your own you can actually taste the chicken, noodles, carrots, celery, and onions.  It is amazing!  I made a small pot (only used 1/2lb chicken), and somehow by the end of the evening we had eaten at all!

I actually didn’t take any pictures of my soup yesterday – we were both hungry and more worried about actually eating!  I did things a little differently the first time, like cutting the chicken into cubes rather than shredding it.  Also, when I made it last night I added a can of corn which is a little non-traditional but was delicious!  The first time I made this we had little french rolls on the side, but last night, since we didn’t have anything else, I whipped up some quick Bisquick biscuits to go with it.  I hope you give this hearty meal a try sometime this fall!

Click here for the recipe.

First you will want to cook your chicken.  I have cooked it in a pan before, but I actually really like poaching it (cooking it in a pan of boiling water).

While the chicken is cooking chop your onions and garlic.  Begin sauteing them in your soup pot over medium heat.

Next chop your carrots and celery and add them to the pot.  Saute all of this until it begins to soften a bit.

Add 1 box of chicken stock and about an extra cup of water.  Season with salt and pepper as you like. Bring to a simmer.

For the pasta:  I have done this two different ways.  The first time I cooked the pasta on its own, but last night I cooked it in the chicken stock.  I think I prefer the chicken stock method.

When your chicken is cooked all the way through, either dice it or shred it and add it to the pot.

Finally, add corn (optional), and let simmer until the pasta is cooked all the way through.

Serve with a roll or biscuit and wine of your choice!  Enjoy!

Turkey Sliders

25 Oct

Ever since Karl’s dad’s big surgery (his dad is doing fantastic, by the way), we have become much more conscious about avoiding red meat.  We have learned that ground turkey and chicken can be great substitutes in soups, tacos, etc.  The one thing we had not yet conquered was a burger.  Sometimes there is just no replacement for a juicy burger – until now!  Previous attempts at turkey burgers yielded dry, boring burgers that we didn’t even want to finish.  Then one day I saw this type while watching an episode of Down Home with the Neelys.  They suggested adding ricotta cheese to keep the burgers from drying out.  I knew right then I needed to try this!

Karl was pretty skeptical when I told him I was making turkey burgers for dinner.  He thought history would repeat itself and we would soon be calling for pizza instead.  I knew better, and he was pleasantly surprised with the result!  He liked them so much he asked for them again the next week!  These are definitely worth a shot if you are craving a burger but want to stay on the healthy side.  Making sliders makes them even healthier (as long as you just eat one!) because it cuts down on the calories.  So here’s how you make them:

Ingredients:

  • 1/2 medium white or yellow onion
  • 1 pound lean ground turkey breast
  • 1/4 cup part-skim ricotta
  • Garlic salt and pepper to taste
  • Slider sized whole wheat buns
  • Cheese slices
  • Burger toppings of your choice – we opted for spciy brown mustard and hot peppers
  1. Dice onion very finely
  2. In a large bowl combine onion, ricotta cheese, and turkey breast
  3. Form meat into 2.5-3 oz patties – I like to do like Rachael Ray and smush the center down so they don’t puff up too much
  4. Cook in  a cast-iron skillet over medium to medium-high heat until all patties have reached 160 degrees F
  5. Top each patty with a half slice of cheese, place on a bun and add your favorite toppings

These would be great with some sweet potato fries (baked, not fried) which I have yet to master.  If you have any sweet potato fry recipes please share them with me!  Since I have not yet mastered the sweet potato fries I served these with garlic smashed potatoes which were really good as well!