Tag Archives: Recipe

The Best Chicken Noodle Soup

No lie, this is the BEST soup. It has sesame noodles and cabbage ( seriously this adds the best flavor, don’t omit, I repeat don’t omit) and carrots, and if you want you can add chicken.
I have a hard time remembering to measure when I cook, but luckily this a fool proof respire that could feed an army if need be. Plus, it freezes if there is extra ( which practically never happens in my household).
Yes, I know it is a HUGE batch, but once you have the basics down then you can make it any size you want.

The BEST Chicken Noodle Soup

 
20 Cups of Chicken Broth ( I use homemade bone broth)
8 Large Carrots ( or more if you like)
1/2 Head of Cabbage ( but I have used a whole one if it is small)
4 Cooked Chicken Breasts, Sliced and Diced
2 Tablespoons (Heaping) Chicken Bouillon ( only if the broth is not flavorful)

 
Sesame Noodles

 
2 1/2 Cups Flower ( the 1/2 cup is for rolling out the noodles)
3 Tablespoons Toasted Sesame Seeds
1 teaspoon Salt
1/2 teaspoon Sugar
2 Eggs
2 Tablespoons Olive Oil
4 Tablespoons of Water ( about this, sometimes it’s more sometimes less)

 
Instructions

 
Start broth on medium heat. Shred cabbage and toss it into the broth to cook.
Next, clean, peal, and dice thin pieces of carrots. Then pre cook the carrots on the stove top by putting them in a sauce pan full of water, bring to a boil, and cook the carrots for about 10 min. or until soft ( but not mushy). Carrots are done when a fork can spear them easily. Once done, drain and set aside.

 
Next we make the pasta.

 
In a bowl add the 2 cups of flower, sugar, salt, sesame, olive oil, and eggs. Mix together till the ingredients are well incorporated ( I use a fork). Then slowly add water till the dough comes together. Start kneading the dough until smooth and elastic. Separate dough into two round balls. Set aside, cover with a damp towel, and let rest for at least 10 min.
Once rested, on a flowered board roll out the pasta dough till it is very thin. Then slice it into strips, and cut it again into smaller 1 inch pasta size pieces ( check out pictures if this gets confusing. Frankly you can cut this into any shape you want).

 
Bring Large pot to a boil, add a little salt to the water, and then slowly add the pasta in small batches to the bowling water. Once pasta floats to the top count to 30 and fish it out of the water. Repeat process till all the batches are done.

 
By this time you will have the cooked carrots, and the cabbage should be translucent and fully cooked in the broth. So add the carrots and pasta – You are done, go forth and feed the millions.

 

Chicken Noodle proccess

Frozen Blueberry Lemon Dessert

It is freaking HOT where I live right now, and thunder and lightning have been a regular thing. So, because of the heat I have been experimenting with cool refreshing desserts, and this little beauty came from that experimenting. It’s a mix of about 4 recipes, and boy the possibilities are limitless with the basics of this dessert.

There are a lot of little steps for this dessert, but truthfully most of them are very quick.

Don’t be intimidated, give this a try.

Frozen Blueberry Lemon Dessert

Filling Ingredients
• 2 large lemons juiced
• 1 lemon zest ( for decorating the top of the dessert)
• 1/3 cup puréed blueberries
• 1 can sweetened condensed milk
• 8 oz Cool Whip whipped topping
• 8 oz cream cheese, softened
Crust Ingredients
• 12 full-size graham crackers (about 6 1/2 ounces)
• 1/4 cup sugar
• 1/2 teaspoon cinnamon (optional)
• 6 Tablespoons butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• About 1/4 cup water or less – add slowly. The less water you have the crispier the crust, but add enough that it sticks together.
Grab your 9×9 Pyrex or glass pie dish, and let’s do this!

Frozen Desssert How to pictures
Instructions
Make Crust First
( Mini Step: take out the cream cheese and Cool Whip to soften, and zest your lemon and set aside)

 
1. Turn the Graham Crackers to Dust: Using a rolling pin and zip lock or a food processor, smash them continuously until the crackers are crushed into fine crumbs.
You should end up with about 2 cups of graham cracker crumbs, but I’ve never measured so I have no idea if this is true or not it’s just the rumor going around town.
2. Bring on the Butter: Transfer the graham crackers to a bowl. Add sugar, cinnamon, and salt. mix together. Then melt the butter and pour over the graham crackers, and add vanilla. Stir until the crumbs are evenly coated and look wet. If you press them, the crumbs should hold together; if not, add 1 tablespoon of water at a time till it comes together.
3. Press it, Press it Good: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan or square Pyrex dish, and press them evenly along the bottoms and sides. (Note: only press the graham into the bottom if using square dish)
4. Bake the Crust: Bake the crust for 8 to 10 minutes until dry and fragrant. Cool completely in refrigerator before adding the filling.

 
On To The Filling….
1. Whip the cream cheese until smooth using a hand mixer or Kitchen Aid.
2. Add in the sweetened condensed milk and mix until smooth.
3. Then whip in blueberry puree and lemon juice.
4. Let the whipped topping defrost now if you haven’t already done it. Then add it to the cream cheese mixture, folding it in until combined.
5. Take out your completely cooled crust, and fill it with the mixture.
6. Sprinkle the lemon zest on top.
7. Lightly cover with foil while it sets. Leave in freezer for at least 4 hours to set.
8. Once set, give it a water bath. The best way to do this is to submerge the bottom half of dessert into warm water for a few seconds.
9. Stab it with a knife and it should pop right out of the Pyrex.
10. Slice it into desired size pieces, and place them in a zip lock bag and return it to the freezer till you want to serve it.

 
Note: You don’t want your Pyrex dish to be in the freezer to long it is bad for them, and creates a hazard for you. Like when you try to use them in the oven after leaving the dish in the freezer two weeks; trust me, not fun.

 
Also, some people like to leave the dessert out for ten minutes before serving. It softens the dessert, but I like it right out of the freezer like a Popsicle.

 

 

Good Luck and have fun! If you have any questions let me know.