What to do during a Pandemic??

 I am one of those immuno-compromised people who pretty much have to "shelter-in-place" during this Covid-19 pandemic.  As with many people in my same circumstances, I live alone (well, I do have 6 cats, 3 dozens, a large flock of chickens and 2 goats!).  

Since I have to stay put, I figured this would be a good time to start learning new things.  YouTube has a massive library of "how-to" videos!!!  Oh my gosh!!!  Plus there are several websites that offer classes for a relatively small monthly fee.  Additionally, I have found several bakeries around the US that offer "virtual" on-line classes, Zingerman's in Michigan has a lot of great virtual on-line classes, most under $85.

Some of my favorite YouTube videos:

Simple Sourdough for Lazy People by Ben Starr

https://www.youtube.com/watch?v=x1EBQclnVYU&t=1461s

He also has a video on how to make sourdough starter:

https://www.youtube.com/watch?v=A_PghQtLZtk&t=7s

Ever want to make Mozzarella cheese?  Lisa and her cat, Yum Yum can show you how:

https://www.youtube.com/watch?v=Xfl9yl1frCc

Want to make homemade pizza??  Lodge Cast Iron has the perfect recipe!!!

https://www.lodgecastiron.com/recipe/classic-pizza-dough?j=94876&sfmc_sub=25254306&l=116_HTML&u=1201625&mid=110004896&jb=218&utm_medium=email&utm_source=Lodge+Cast+Iron+Newsletter&utm_campaign=skillet_pizza&utm_content=071420_Pizza-Party

Some of the On-line classes I have taken include Udemy and Craftsy, both have excellent classes for small fees.  Well worth the time.

This is just a small sample of what you can find out in the "web."

Enjoy!!!

Homemade Dog Biscuits

My 3 dogs love these!!  And they are so easy to make!  Plus, you most likely have all the ingredients on hand, so no rush to the grocery store.  Since the Governor of Ohio has extended the "Shelter in Place" mandate until May 1, it looks like I am here to stay for a while.  So homemade is going to be pretty much the standard around here (I have a feeling that this is going to last a lot longer than May, the Governor has hinted that this Summer is not looking too good!)  I digress . . .

I found this recipe many, many years ago wandering aimlessly on the Internet.  As I said, this is a favorite of my dogs, even my two picky shih tzus who normally send everything out to the nearest laboratory to have it tested!

Homemade Dog Biscuits

Ingredients

1 cup milk (I use whole milk)
1/2 cup peanut butter (I use creamy peanut butter)
1 large egg
2 cups all purpose flour
1/2 cup rolled oats

Directions:

Preheat oven to 350
In a blender or food processor, mix milk and peanut butter until have a smooth liquid.
Blend in the egg.
In a mixing bowl, mix the flour and oats together.
Stir in the wet ingredients (flour and oats) until you have a heavy dough.
Roll out about on a lightly floured surface. 
Cut into your favorite shapes (I found the dog bone shape on eBay).
Place on a cookie sheet and bake for 30 minutes.
Let cool and store in a covered container.

Let your puppies enjoy!!

Homemade Pasta

This is my next adventure in  making homemade since Ohio has been placed under a "shelter in place" order by the governor.

Oh my gosh!!  Homemade pasta is so easy.  Depending on the recipe, it only requires two or three ingredients (well, maybe 4), eggs, flour, salt and some recipes call for olive oil.    I used a recipe I found in The Classic Pasta Cookbook by Guilano Hazen.  He also has a class on Bluprint.com.

There are tons of videos on Youtube.com showing how to make pasta.  Go to Google and do a search on homemade pasta, you will find enough links to keep you occupied for days!

As always, homemade is always better than store bought!!

Stay home and learn something new PLUS have fun! But stay safe!

Homemade Yogurt in an Instant Pot

Instant Pots are the latest rage and, in my opinion, the best thing that has come on the market in a long time.  I use mine almost everyday.

Since Ohio Governor DeWine has issued a "Stay at Home" order, I am trying to make as much of my needs as possible.  I love yogurt and eat it several times a day.  So my Instant Pot has become a blessing! 

It is so easy to make yogurt in an Instant Pot, though it won't work if you have an Instant Pot Lux (sorry), you must have a "Yogurt" setting.

I use a half gallon of milk.  I have tried it with both whole and low fat.  And for my yogurt culture, I have used Chobani, Dannon and Stonefield yogurt, either plain or vanilla works.  Just make sure the ingredients say "active cultures."

Pour your milk into the Instant Pot container, secure the lid and press the yogurt button until it reads "boil."  It will beep after about 5 minutes and will display "yogt."  Remove the container (WARNING!! this will be hot!!).  I let this sit for about 15 to 30 minutes to cool the milk down to 110.  Add 2 T of yogurt culture, stir to completely incorporate, put the container back into your Instant Pot.  Press the Yogurt button on your Instant Pot twice so it says "normal" and let it do its thing for 8 hours.

I usually remove this and set the container in my refrigerator overnight - Viola!! you have yogurt.  You can strain this if you want a thicker, greek type yogurt!!

Corona Virus

Scary, isn't this?  So what I am doing about the Corona Virus?  Well, first of all, my Doctor has told me that I need to "self-quarantine."  I have asthma and some other lung issues, so here I sit.  Trust me I have enough to do in the house to keep me occupied for years!

The main thing I am doing is not watching the news.  For some reason, the news programs seem to concentrate on the negative and like to stir up fear.  Yes, it is very scary times, empty shelves in grocery stores, stores closing right and left, can't get your hair done.  I went to Tire Discounters last week to get the oil changed in my car.  Was told I could not wait for it.  No one is allowed in their waiting room. 

How to weather this storm?  Learn something new.  There are so many on-line classes you can take.  MyBluprint.com, has tons of craft and baking classes, Udemy  and Skillshare are other on-line websites with various classes.  Read a book, finally I have time to read books that I have been meaning to read.  Tackle that project that you have been meaning to do for a long time.  I am FINALLY painting my living room which I have been promising myself to do for the last 22 years.  It is actually happening. 

We will get through this. 

FINALLY Goat's Milk Yogurt!!!

I finally found an EASY way to make goat's milk yogurt and you can make it in your Instant Pot!!  My Instant Pot has a "yogurt" button which makes incredibly easy to make yogurt.

Hammock Haven Farm has a video on YouTube which shows you exactly how to make goat's milk yogurt using your Instant Pot.  Here is the link:

https://www.youtube.com/watch?v=UqqIMSWiorI&list=PLvBPLCQaCTLpQ9vfFDcnhSCQTOWnzygYo&index=9&t=2s

The only thing I did different from her is that I refrigerated the yogurt in the Instant Pot container overnight before I strained it.  Not that big of a deal, either way would work.

Using the Siggi's Yogurt is the magic ingredient.  

I found it my local Kroger's.  According to their website, Target and Walmart are supposed to carry it.  I did not find it at my local Walmart and didn't feel like driving over to Target.  

This couldn't be any easier!!!

Enjoy!!

Dijon Mustard Chicken

This is a recipe my Mom used to make and it is super, super easy.  Takes just a few minutes to whip up.

I used chicken thighs because they were on sale at Krogers, but any chicken part would work, breasts, legs or a combination.  I always remove the skins.

Preheat your oven to 375.

Spread generously your favorite Dijon Mustard brand on each piece.  I sprinkle Italian Herb on top of each piece (you can omit this if you like or use a different herb combination - this recipe is very versatile.)

Bake for 45 minutes to 1 hour. 

That's it!!  Isn't that easy!!!

I had a tossed salad with my dinner but any vegetable would work perfectly with this.

Enjoy!!!

Stroganoff Chicken

I found this recipe in the Better Homes and Gardens Big Book of Healthy Family Dinners.  It is super easy dinner to make and you can whip this in a matter of minutes.  And it should be a hit with your family.  I am sure my late husband would have loved this.

Unfortunately, when I went to the store to buy the ingredients, I forgot noodles.  Oh well, it still tasted great.

Ingredients

12 oz skinless, boneless chicken breast halves
2 cups sliced fresh mushrooms (** I just used 2 cans of sliced mushrooms, drained)
1/2 cup chopped onion
2 t cooking oil (I used olive oil)
1 8 oz. carton light dairy sour cream
2 T all purpose flour
1 t paprika
1/2 c chicken broth
3 1/2 cups hot cook noodles

Directions

1.  Cut the chicken breasts into 1 inch pieces.

2.  Heat your skillet with the oil, add your mushrooms and onions.  Cook until the onion is tender.

3.  If needed, add more oil.  Add the chicken pieces and cook for 3 to 4 minutes until the chicken is no pink.

4.  In a small bowl, combine the sour cream, paprika and flour.  Mix together.  Add the chicken broth and mix into the skillet.  Cook and stir until slightly thickened and bubbly.

5.  Serve over hot cooked noodles. (**I forget the noodles, well duh!!, so I had a salad with instead)

Comments:

I have made this recipe several times for my son and his girlfriend, they both loved it.  As I said before, this is a super easy recipe to do.  It is a different on the traditional stroganoff recipe.  

Enjoy!

Still here, promise more recipes!

I have been on here for a while.  Just getting my life back in order.  I promise I will start posting more recipes.  I recently bought one of those Instant Pot cookers and have been experimenting with.  So far, I have had pretty good success with it.  So I thought I might post some recipes using the Instant Pot. 

Green Pea Soup

Do you ever have one of those days where you really have a urge for some meal?  Well, for some reason I was wanting split pea soup.  I couldn't find my recipe so off to the Internet I went and came across this recipe, though it isn't split pea, it sounded interesting.

It is an Ellie Krieger recipe.  I have made several of her recipes and they have always been good.  And they are healthy too!!  This did require a trip to the grocery store to buy a bag of frozen peas. 

Ellie Krieger's Green Pea Soup

Ingriedents

1 tsp Olive Oil
1 large onion sliced
2 1/2 cup low-sodium chicken broth
3/4 tsp dried tarragon
ground black pepper
1 10 oz bag frozen peas (my bag was 12 oz.) - do not defrost!
4 tsp plain non-fat yogurt (optional)

Directions:

In a large pot, heat the olive oil and add the onions.  Cook, will stirring occasionally, until the onions have softened.

Add the broth, tarragon and pepper.  Bring to a boil.

Add the frozen peas and cook until just defrosted.

Spoon into a blender, puree until the soup is smooth. (mine never really got smooth).

Add the yogurt and swirl.  (I couldn't get my yogurt to swirl - LOL!)

Entire recipe:

Ellie Krieger's Green Pea Soup

Ingriedents

1 tsp Olive Oil
1 large onion sliced
2 1/2 cup low-sodium chicken broth
3/4 tsp dried tarragon
ground black pepper
1 10 oz bag frozen peas (my bag was 12 oz.) - do not defrost!
4 tsp plain non-fat yogurt (optional)

Directions:

In a large pot, heat the olive oil and add the onions.  Cook, will stirring occasionally, until the onions have softened.

Add the broth, tarragon and pepper.  Bring to a boil.

Add the frozen peas and cook until just defrosted.

Spoon into a blender, puree until the soup is smooth. (mine never really got smooth).

Add the yogurt and swirl.

Verdict:

It is a super fast soup to make.  If you love green peas, you are going to love this soup!!  I like green peas, but it was almost too intense green pea flavor.  Not sure I would make it again - I am on the fence on this one.

Bourbon Chicken in the Crockpot

Now this is a meal I know my husband would have loved.  He was a bourbon man - Jim Beam!  That is what I was bought him, Christmas, birthdays, anniversaries.  Jim Beam and only Jim Beam. 

This is a very easy dish to make.  You probably have to run to store to get the bourbon.  If you are not a drinker like me, just buy a small bottle because you don't need that much.

I found this recipe on the "Spend with Pennies" website.  How I ended up there, I have no idea.  This is the second time I have made this recipe and it is good.  Oh, how I wish I had made this for my husband, he would have loved it.  Oh well.

Crock Pot Bourbon Chicken

Ingredients

3 lbs boneless chicken thighs
3 T cornstarch
3 T water

Sauce:

1/2 t fresh grated ginger (or just a few dashes of ground ginger)
4 cloves of garlic, minced
1/2 t crushed red chili flakes (I omitted because I don't like spicy)
1/3 cup apple juice
1 1/2 T honey
1/4 cup brown sugar (doesn't matter if it is light or dark)
1/4 cup ketchup
3 T cider vinegar
1/4 cup water
1/4 cup bourbon
1/4 cup soy sauce
salt & pepper to taste

Directions:

Stir all the sauce ingredients together in a small bowl.

Place the chicken in the crock pot and pour the sauce over the top of the chicken. 

Cover with the lid and cook on low for 6-7 hours or on high for 3 hours (**it was ready on low for me in about 5 1/2 hours)

Remove the chicken and chop into bite size pieces. 

Add 3 T of water to the 3 T cornstarch and whisk together.  Turn the cooker up to high (if it isn't already) and pour the cornstarch mix into the sauce. Stir until the sauce starts to thicken, add the chicken.

I served this over rice.

Entire Recipe:

Crock Pot Bourbon Chicken

Ingredients

3 lbs boneless chicken thighs
3 T cornstarch
3 T water

Sauce:

1/2 t fresh grated ginger (or just a few dashes of ground ginger)
4 cloves of garlic, minced
1/2 t crushed red chili flakes (I omitted because I don't like spicy)
1/3 cup apple juice
1 1/2 T honey
1/4 cup brown sugar (doesn't matter if it is light or dark)
1/4 cup ketchup
3 T cider vinegar
1/4 cup water
1/4 cup bourbon
1/4 cup soy sauce
salt & pepper to taste

Directions:

Stir all the sauce ingredients together in a small bowl.

Place the chicken in the crock pot and pour the sauce over the top. 

Cover with the lid and cook on low for 6-7 hours or on high for 3 hours (**it was ready on low for me in about 5 1/2 hours)

Remove the chicken and chop into bite size pieces. 

Add 3 T of water to the 3 T cornstarch and whisk together.  Turn the cooker up to high (if it isn't already) and pour the cornstarch mix into the sauce. Stir until the sauce starts to thicken, add the chicken.

I served this over rice.

Verdict:

This is really good!!  I made this before and both my son and his girlfriend loved it.  I know this would have been a huge hit with my husband.  Definitely a winner in my family!!

Spinach Pie

I haven't posted on here in a long time.  I apologize.  I have been trying to get adjusted to my life as a widow and baking/cooking for only one.  I used to love baking for my husband.  With him being gone, there was no one to bake for.  I just started baking again for other family members.  So I hope to do more posting this coming year.

I found this recipe in the Allrecipes Magazine.  It sounded good and I had some of the ingredients.  I did have to compromise quite a bit, but I don't think that mattered too much.  I will note what I substituted with an **

Spinach Pie

Ingredients

2 T butter
2 T chopped onion
1 16 oz. pkg frozen and thawed chopped spinach ** (I had a bag of fresh spinach which I torn in pieces)
3 eggs
1 1/2 cups whipping cream or half and half ** (I used regular milk)
salt and pepper
1/2 t nutmeg
1/2 cup shredded swiss cheese ** (I didn't swiss cheese, so I used shredded cheddar)

Directions:

Preheat oven to 375
Using a 9 inch pie plate, spray with Pam or a similar cooking oil
Melt the 1 T of butter in a skillet, add chopped onions and cook until soft. 
Add the spinach and cook for an additional 5 minutes.

Spread the spinach/onion mixture over the bottom of the pie plate.

Beat the eggs, whipping cream/half and half (or milk), salt, pepper, and nutmeg and pour into the pie plate.

Sprinkle the cheese over the top and dot with the remaining 1 T of butter.
Bake until set and golden brown, 25 to 30 minutes.  Let cool for about 5 minutes.

Enjoy!!

Entire Recipe:

Spinach Pie

Ingredients

2 T butter
2 T chopped onion
1 16 oz. pkg frozen and thawed chopped spinach ** (I had a bag of fresh spinach which I torn in pieces)
3 eggs
1 1/2 cups whipping cream or half and half ** (I used regular milk)
salt and pepper
1/2 t nutmeg
1/2 cup shredded swiss cheese ** (I didn't swiss cheese, so I used shredded cheddar)

Directions:

Preheat oven to 375
Using a 9 inch pie plate, spray with Pam or a similar cooking oil
Melt the 1 T of butter in a skillet, add chopped onions and cook until soft. 
Add the spinach and cook for an additional 5 minutes.
Spread the spinach/onion mixture over the bottom of the pie plate.
Beat the eggs, whipping cream/half and half (or milk), salt, pepper, and nutmeg and pour into the pie plate.
Sprinkle the cheese over the top and dot with the remaining 1 T of butter.
Bake until set and golden brown, 25 to 30 minutes.  Let cool for about 5 minutes.
Enjoy!!

Verdict:

I thought it was good, but felt it was lacking something.  My panel of experts (my son and his girlfriend) agreed with me.  My son thought maybe adding bacon to it would make a difference.  Will I make again, probably but might try it with chopped bacon bits.  Adding cooked sausage to it would make a great breakfast pie, just a thought.  It was easy to make and you can whip this up very quickly.  I think my husband would have liked this. 












































































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Chicken (Tuna) Divan

The recipe is really Tuna Divan, but since I didn't have any canned Tuna but a can of "chunk chicken," I decided to improvise! (I wasn't in the mood to make a wild dash to the grocery store!)

I found this recipe in the Better Homes and Gardens' Healthy Family Cookbook,  It is a very simple meal to make.  I did make a few changes.  The recipe calls for using margarine (shutter!!).  That is one word you will never hear in this household!!  We only use BUTTER!!

Tuna (Chicken) Divan 

Ingredients:

1 lb fresh broccoli, cut into small pieces or fresh asparagus (I used broccoli)
1 T margarine (UGH!!) - butter please!!
1 cup milk
1/2 cup plain yogurt
2 T all purpose flour
dash of nutmeg
1 t lemon juice
1 6 1/4 ounce can of water pack tuna , drained (I used 12 ounce can of chunk chicken, drained)
4 slices of swiss cheese (I only had shredded swiss ).
dash of paprika

Directions:

Preheat oven to 350

In a large saucepan, cook broccoli or asparagus in boiling water for 3 minutes and drain.  Arrange in 2 quart baking dish.

For the sauce, melt the butter/margarine and stir in the milk.  In a separate bowl, mix the yogurt with the flour and add to the sauce pan.  Stir until the mixture is thick and bubbly.  Add the nutmeg, some pepper and lemon juice.

Arrange the tuna/chicken over the cooked vegetables and pour the sauce over them.

Bake in a 350 oven for 20 minutes.

Remove the baking dish and lay the cheese over the hot casserole.  Sprinkle with paprika.  Bake for an additional 5 to 10 minutes.

ENJOY!!!

Entire Recipe:

Tuna (Chicken) Divan 

Ingredients:

1 lb fresh broccoli, cut into small pieces or fresh asparagus (I used broccoli)
1 T margarine (UGH!!) - butter please!!
1 cup milk
1/2 cup plain yogurt
2 T all purpose flour
dash of nutmeg
1 t lemon juice
1 6 1/4 ounce can of water pack tuna , drained (I used 12 ounce can of chunk chicken, drained)
4 slices of swiss cheese (I only had shredded swiss ).
dash of paprika

Directions:

Preheat oven to 350

In a large saucepan, cook broccoli or asparagus in boiling water for 3 minutes and drain.  Arrange in 2 quart baking dish.

For the sauce, melt the butter/margarine and stir in the milk.  In a separate bowl, mix the yogurt with the flour and add to the sauce pan.  Stir until the mixture is thick and bubbly.  Add the nutmeg, some pepper and lemon juice.

Arrange the tuna/chicken over the cooked vegetables and pour the sauce over them.

Bake in a 350 oven for 20 minutes.

Remove the baking dish and lay the cheese over the hot casserole.  Sprinkle with paprika.  Bake for an additional 5 to 10 minutes.

ENJOY!!!

Verdict:

I thought it was pretty good.  I don't think I would have liked it with the tuna.    I would have added some spice to the sauce because I thought it was rather bland.  I will have to experiment with that.  Overall, I thought it was pretty good.  Would my resident expert have liked it?  I think he would have.   
 

Chicken and Barley Bake

I haven't done a lot of baking or cooking since I lost my husband back in January.  It is hard cooking for only one. 

I have decided it is time to get back to eating healthy again.  I really wasn't eating "healthy", just a lot of "quick" type meals - breaded fish and such.  So I got out my various cookbooks and planned a menu from them for this week.  All new recipes that I have never tried before  

This is my first one on my menu.  It is from the The Big Book of Healthy Family Dinners by Better Homes and Gardens. 

Chicken and Barley Bake

Ingredients

4 chicken thighs, skinned
1 cup chopped onion
3/4 cup chopped carrots
3/4 cup water
1/2 cup pearl barley
1 tsp instant chicken boullon powder
1 clove garlic, minced
1.2 tsp poultry seasoning

Directions

Preheat the oven to 350
Rinse chicken and pat dry with paper towels
Spray an unheated large skillet with Pam or something similar (I used olive oil)
Add the chicken and brown on each side for 10 minutes

Remove the chicken from the skillet.
Combine the onion, carrots, barley, water, boullon, garlic and poultry seasoning into the same skillet.  Bring to a boil.

Pour the hot barley mixture into a 1 1/2 quart casserole dish and arrange the chicken pieces on top

Cover and bake for about 1 hour.

Enjoy!!

 

Entire Recipe:

Chicken and Barley Bake

Ingredients

4 chicken thighs, skinned
1 cup chopped onion
3/4 cup chopped carrots
3/4 cup water
1/2 cup pearl barley
1 tsp instant chicken boullon powder
1 clove garlic, minced
1.2 tsp poultry seasoning

Directions

Preheat the oven to 350
Rinse chicken and pat dry with paper towels
Spray an unheated large skillet with Pam or something similar (I used olive oil)
Add the chicken and brown on each side for 10 minutes
Remove the chicken from the skillet.
Combine the onion, carrots, barley, water, boullon, garlic and poultry seasoning into the same skillet.  Bring to a boil.
Pour the hot barley mixture into a 1 1/2 quart casserole dish and arrange the chicken pieces on top
Cover and bake for about 1 hour.  

Verdict:

I was pleasantly surprised by this recipe.  I wasn't sure if I would like or not with the pearl barley.  But it was really good.  I think next time I will cut the recipe in half since this makes 4 servings.  (the dogs and cats did like it also - LOL!!!)  Yes, this is a keeper recipe.  I do think my husband would have liked this.

Minestrone Soup

Cooking for one has become my new "adventure."  All the recipes I see usually make servings for 4 or more.  Of course, that is why they invented the freezer!!    Also, my son and his girlfriend have enjoyed "the extras."

With Bobby being gone, I am not that motivated to do much cooking and baking anymore.  He loved to eat and I loved baking and cooking for him.

I have been making a lot of soups.  Soups cover a lot of ground - you have your veggies, rice or pasta, and sometimes meat or chicken.  So it has to be healthy.  And soup usually freezes well!!

I made this soup a couple of months ago before he died and he loved it.  It is so easy to make and I had most of the ingredients.  The hardest part is chopping all the veggies.   So soup it was for dinner last night!!

I watch alot of the PBS CreateTV  shows(I do not have cable) and I found Ellie Krieger.  She was demonstrating this soup and it looked good.   As I said I had most of the ingredients, I will ** where I substituted.

Ellie Krieger's Homemade Minestrone Soup

Ingredients:

2 tablespoons olive oil 
1 large onion, diced 
2 ribs celery, diced 
1 large carrot, scrubbed well, then diced 
1 medium red bell pepper, seeded and diced**I didn't have a pepper, so I omitted 
1 medium zucchini (about 8 ounces), diced 
4 cloves garlic, minced 
1 teaspoon dried oregano 
1 teaspoon dried basil 
1 teaspoon kosher salt ** I omitted because I am pre-diabetic 
1/2 teaspoon freshly ground black pepper 
28 ounces canned, no-salt-added crushed tomatoes 
48 ounces (6 cups) no-salt-added vegetable broth or chicken broth 
15 ounces canned, no-salt-added small red beans, drained and rinsed** I didn't have red beans, so I used Great Northern Beans 
1/2 cup dried, whole-grain elbow pasta 
1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish** I just had plain ole Parmesan Cheese

Directions

Heat the oil in a large soup pot over medium heats, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.

Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring, for 2 minutes. 

Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low. 
Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.

Uncover; increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender.

Ladle the soup into individual bowls and sprinkle the cheese on top!

ENJOY!!!

The Best Homemade Chicken Soup Recipe

I haven't done much baking or cooking since I lost my husband, but I found this recipe on the Taste of Home website and I was looking for a way to use up left over chicken.

The original recipe calls for using 2 1/2 lbs of bone-in chicken thighs.  But since I roasted a chicken the night before, I just used the left over chicken instead.  I will place ** in the recipe where the chicken thighs are used.

Taste of Home Chicken Noddle Soup Recipe

Ingredients
  
**2-1/2 pounds bone-in chicken thighs 
**1-1/4 teaspoons pepper, divided 
**1/2 teaspoon salt 
**1 tablespoon canola oil 
2 to 3 cups cooked, chopped chicken
1 large onion, chopped
1 garlic clove, minced  
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme 
3 cups uncooked egg noodles about 8 ounces
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice 

Directions

** Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.

 Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. (Add cook chopped chicken if not using the chicken thighs)  Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.

**Transfer chicken to a plate.

Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.

 **Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. 

Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves. Yield: 10 servings (3-1/2 quarts). 

Comments:

My son and his girlfriend LOVED this soup!!  I plan on making this again.  It also makes your house smell really good!!! 

I lost my best friend.

I haven't been on here for a while, 

My husband had a series of operations the last several months.  He had stents put in an artery in his leg in October.  And after passing out twice in two weeks at work, a stress test revealed his main artery in his heart was 90% block.  On January 2, he had a left heart catherization done and a stent was placed.

January 20, 2018, he suffered a major heart attack and passed away.  I lost my best friend.

The Best Ham Recipe You Will EVER Eat!!!

A customer told me about this at Thanksgiving.  She said this is the only way she prepares ham.  I thought I would give it a try.  What the heck!!  OMG!!  It is so easy and I swear you will never ever make ham again in the oven!!!  This is the best ham recipe you will ever have!!!!   AND it is super easy!!

You do need a 6 to 8 quart crock pot to accommodate the ham.

I found the exact recipe for this on the web site myincrediblerecipes.com

Ingredients:

1 Ham, precooked, spiral cut, bone-in or boneless - either one will work.
3 1/2 cup brown sugar (I used light brown)
1/2 cup honey
1 20 oz can pineapple tidbits (I used crushed pineapple in pineapple juice).

Directions:

In a large crock pot (6 qt or larger) cover the bottom with 2 cups of brown sugar.

Place ham on top of the brown sugar, open the slices slightly with your hands.

Pour the honey over the ham evenly (I heated up the honey in the microwave to make it easier to pour).

Spoon the pineapple on top and around the sides of the ham (with the juice).

Spread the remaining 1 1/2 cups of brown sugar evenly over the top ofthe ham.

Cover and cook on low for 3 1/2 to 4 hours.

ENJOY!!  This will be the best ham you have ever had and you never ever make ham another way again!

Chicken and Broccoli Pizza

I found this recipe in the Weight Watcher's cookbook, Simply Decilicous.  This is not your typical pizza.  And, unfortunately, does require a trip to the grocery store. 

As always, I did make some changes to the recipes and I will note those below with astericks **

Chicken and Broccoli Pizza by Weight Watchers

Ingredients:  

(Ingredients I omitted)
1 T mayonnaise **
1 t milk **
1/2 cup cornflakes crumbled **

1/2 lb boneless chicken breasts - cut into strips ** (I used chicken tenders)
3/4 cup ricotta cheese
1 package thin pizza crust

1 10 oz package frozen chopped broccoli thawed and patted dry
3 or 4 T grated Parmesan Cheese
1 c mozzarella cheese

Directions:

Preheat the oven to 450.

**If you want to bread the chicken, mix the mayonnaise and milk together, add the chicken to coat.  In a large ziplock bag, put the cornflake crumbs.  Add the chicken and shake to coat.  Place on a baking sheet and cook for 10 minutes, then turn over and cook for another 10. **

I just fried my chicken strips in a skillet and cut them into bite size pieces.

Roll out pizza crust.  I put a piece of parchment paper on the baking sheet.

Spread the ricotta cheese evenly over the crust and top with the chopped broccoli.

Sprinkle the Parmesan cheese and top with the bite size pieces of chicken.  Lastly, add the mozzarella cheese.

Bake until the cheese is melted and bubbly, about 15 minutes.

Entire Recipe:

Chicken and Broccoli Pizza by Weight Watchers

Ingredients:  

(Ingredients I omitted)
1 T mayonnaise **
1 t milk **
1/2 cup cornflakes crumbled **

1/2 lb boneless chicken breasts - cut into strips ** (I used chicken tenders)
3/4 cup ricotta cheese
1 package thin pizza crust
1 10 oz package frozen chopped broccoli thawed and patted dry
3 or 4 T grated Parmesan Cheese
1 c mozzarella cheese

Directions:

Preheat the oven to 450.

**If you want to bread the chicken, mix the mayonnaise and milk together, add the chicken to coat.  In a large ziplock bag, put the cornflake crumbs.  Add the chicken and shake to coat.  Place on a baking sheet and cook for 10 minutes, then turn over and cook for another 10. **

I just fried my chicken strips in a skillet and cut them into bite size pieces.

Roll out pizza crust.  I put a piece of parchment paper on the baking sheet.

Spread the ricotta cheese evenly over the crust and top with the chopped broccoli.

Sprinkle the Parmesan cheese and top with the bite size pieces of chicken.  Lastly, add the mozzarella cheese.

Bake until the cheese is melted and bubbly, about 15 minutes.

Verdict:

Resident Expert #1 (aka my husband) loved it.  Resident Expert #2 (aka my son) when I told him what we were having for dinner said it sounded terrible!  My husband ate two pieces, one "plain" and one with Montgomery Inn BQ sauce.  Said it was good both ways.  So my son and his girlfriend decided to give it a try . . . they both came back for seconds - so I am guessing it wasn't THAT terrible!!  I think we have a winner here!  My opinion - I thought it was good - it is certainly easy enough to fix.  Yes, I will be making this again!

Pork Chops and Sauerkraut (or Schweinekotelette and Sauerkraut)

Many years ago, my husband bought me the cookbook, The German Cookbook by Mimi Sheraton for Christmas.  His Grandparents were German and his Grandmother would always cook these fantastic German meals.  Yet, there was no sign of any cookbook or recipes.  So this was one of the two German cookbooks he bought me.

Being that this is Octoberfest here in Cincinnati and Cincinnati is a huge German town. So I got out my two German cookbooks in honor of the occasion.

Unfortunately, this did require a trip to the grocery store for me since my refrigerator did not have pork chops or sauerkraut.

Pork Chops and Sauerkraut by Mimi Sheraton

Ingredients:

4 pork chops, about 1" thick
2 T butter or lard (I used olive oil to cook the pork chops and veggies)
1 medium size onion - diced
2 medium size apples - peeled, cored and diced
1 lb fresh or canned sauerkraut, rinsed and drained
1 lb potatoes, peeled and sliced 1/4 inch thick
1 cup warm beef bouillon
1/2 cup white dry wine

Directions:

Sprinkle pork chops with salt and pepper.

Heat the oil/butter/lard in skillet and brown the pork chops on both sides.

Remove the chops and add the onions and apples (your house will smell heavenly!!!)  Saute until onions are soft.

Remove the onions/apple mixture and saute the drained sauerkraut

In a large casserole dish, put a layer of sauerkraut on the bottom, next a layer of the onion/apple mixture followed by all the sliced potatoes.

Then repeat with a layer of sauerkraut, the onion/apple mixture and top with the pork chops.

Pour the hot bouillon and white white over this.  Cover tightly and bake in a 375 oven for 45 minutes to 1 hour.

Entire Recipe

Pork Chops and Sauerkraut by Mimi Sheraton

Ingredients:

4 pork chops, about 1" thick
2 T butter or lard (I used olive oil to cook the pork chops and veggies)
1 medium size onion - diced
2 medium size apples - peeled, cored and diced
1 lb fresh or canned sauerkraut, rinsed and drained
1 lb potatoes, peeled and sliced 1/4 inch thick
1 cup warm beef bouillon
1/2 cup white dry wine

Directions:

Sprinkle pork chops with salt and pepper.

Heat the oil/butter/lard in skillet and brown the pork chops on both sides.
Remove the chops and add the onions and apples (your house will smell heavenly!!!)  Saute until onions are soft.

Remove the onions/apple mixture and saute the drained sauerkraut

In a large casserole dish, put a layer of sauerkraut on the bottom, next a layer of the onion/apple mixture followed by all the sliced potatoes.

Then repeat with a layer of sauerkraut, the onion/apple mixture and top with the pork chops.

Pour the hot bouillon and white white over this.  Cover tightly and bake in a 375 oven for 45 minutes to 1 hour

Comments:

My husband loved it. There are a few things I would change.  We both thought the pork chops were kind of dry.  I think the next time, I will put the pork chops over the layer of potatoes and cover them with sauerkraut and onion/apple mixture.  My husband thought it should have more sauerkraut (he loves his sauerkraut!!)