Roasted Chicken

I use this roasted chicken to add to chicken noodle soup, chicken and dumplings, or my kids like to eat with roasted vegetables, such as, Brussel sprouts, carrots, potatoes, or broccoli. Roasted Vegetables are easy, fast, and amazing flavor. We cut to bite size pieces lightly coat with olive oil and sprinkle with salt and pepper. Cook at 400 until they are done. We like them still crunchy. If you overcook, they will get soggy.

Mix together and set aside:  
1 T. Rosemary
1 T. Thyme
1 T. Oregano
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Olive Oil
Crushed garlic
Salt and Pepper
2-4 Chicken Breast

Rub or brush olive oil on chicken breast.  Then sprinkle both sides with salt and pepper.  I like to rub crushed garlic and follow up with rosemary, thyme, and oregano mixture.

Bake at 400 for 20-25 minutes or until done.  Chicken – 170 degrees




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Potato Leek Soup

1 T. Olive oil
1 lg. leek thinly sliced (white and light green part)
2 celery stalks diced
½ medium onion diced
4-6 cloves garlic
1 t. thyme
½ t. parsley
½ t. pepper
½ t. salt
2 lbs potatoes peeled and cut into 1/2” cubes (or you can wash and leave peels)
3-4 c. chicken broth
 
Cooked Bacon for garnish/topping
 
Heat oil in Dutch oven/soup pan.  Sauté leek, celery, onions, garlic till softened or a couple minutes.  Add chicken broth, potatoes, thyme, parsley, and salt.  Bring to boil. Then reduce heat and simmer until potatoes are cooked.  Blend ½ of the soup in ninja.  Return to soup pan.  Garnish with cooked bacon.  The kids added shredded cheese too.  
 
The last time I made this I chopped up the raw bacon 4-6 slices and cooked it in the pan before adding the leeks, celery, onion and garlic.  If you do that, skip the olive oil.  You might also need to drain the fat before sautéing the vegetables.  If you opt to cook bacon before adding vegetables, taste before adding salt.  You may not need the additional salt.  
 
Also, I did blend ¾ of the mixture because my kids don’t like chunks of onion or leeks.  

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Egg Noodles

The perfect chicken noodle soup noodle. Quick, Easy and Homemade by you. And in my opinion, way better than the ones in a bag.

1 egg
1 c. AP Flour
Pinch of salt
1-3 T. Water

Add the flour, egg and salt in a bowl.  You can do it messy and mix by hand in a bowl.  OR you can keep your hands clean and put in the mixer adding 1 tablespoon of water at a time until it forms a nice ball.  

After you mix it up.  Roll the dough out on a floured surface very thinly as they will plump up a bit when boiled in the soup.  I do mine around 1/16 to 1/8 thick. Then I cut into strips with a pizza cutter.  They cook in less than 3 minutes once added to the hot soup.  

My sister in law gave me the best present ever on Christmas it was a silicone pastry mat.  I use this anytime I need a floured surface for easy clean up.  You just fold it up and wash in the sink.  It keeps your counters nice and clean.  I will tell you cutting on it with a sharp knife is NOT advisable. As I tell you to use a pizza cutter to cut your noodles. I know I don’t practice what I preach.    


Here is a similar silicone mat:
Oudisen Silicone Pastry Mat Baking Mat Non-Stick Non-Slip Extra Large Bread Kneading Board with Measurements Board for Rolling Dough Thicken (28″ x 20″)
Learn more: https://www.amazon.com/dp/B07F6TXL2X/ref=cm_sw_em_r_mt_dp_U_SXGxCbDGG7Y8N

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Artisan Bread

Run and sign your kid up for 4-H Breads.  After the first lesson, she came home with this amazing bread recipe.  You just have to make it.  I have lost the card she brought home twice.  So, I decided I had to post it online so I can’t lose it again!  So EASY and AMAZING.  This card brings so much JOY.  I can’t believe I keep losing it.



3 c. AP Flour
1 t. Salt
1/2 t. Yeast
1 1/2 c. Warm water

Mix together in a bowl.  Cover bowl with plastic wrap.  Set aside on counter/room temperature for 8-24 hours, 12 hours is ideal.  

Spray or oil an oven safe dish with lid.  Preheat oven with prepared dish inside to 450.  

Pull the dough out of the bowl, onto a floured surface.  Pinch into a ball.  Set aside for 30 minutes.  Cut an X across the top of the bread and place in the preheated dish.

Bake 30 minutes, then take off lid and bake for additional 10 minutes.  Let cool for 15 minutes before slicing.  







			

				

			
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Cajun Andouille & Chicken Pasta

	


	

		

 




8 oz pasta cellentani, penne, or similar
 3 T. Olive Oil or Butter
 1 1/2 pounds of boneless skinless chicken breast cubed
 1/2 pound andouille sausage
 4 t. Cajun seasoning (divided)
 1/2 t. Salt (divided)
 1/2 t. Pepper
 1/2 diced onion
 1 diced green pepper
 1 diced red pepper
 1 c. Heavy cream
 1 c. Chicken broth
 3/4 t smoked paprika
 1/2 t. Dried basil
 1/4 t. Garlic powder
 1/2 c. Fresh parmesan cheese

 Heat large pan over medium-high heat with 2 tablespoons of butter or oil in it.  While heating, season chopped chicken 3 teaspoons Cajun seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper.  You can shake in bag or combine in bowl making sure chicken is covered with seasoning.  

 Add chicken pan and cook until chicken is browned and cooked through.  Remove and set aside.  Add 1 Tablespoon of butter or oil to pan.  After fat is heated, add peppers and onions and cook for 3-5 minutes.  After softened, add cream, chicken broth, paprika, basil, garlic powder, 1 teaspoon cajun seasoning.  Bring to boil and then reduce to a simmer, cooking the mixture until it thickens. 

 After thickened, add cheese stir until melted.  Return chicken to sauce.  Add mixture to cooked pasta and mix together well.





			

				

			
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Taco Soup

	


	

		


This recipe made 4 quarts.  If I wasn’t making it for hunting season, I would only have made a half batch.  I did use pinto beans.  You can substitute black beans or do half black beans and half pinto.  I used a jar of salsa we made this summer, but you can use any type of salsa.


Pinto Beans Dry to soup ready.


I took 2 cups of dry beans and soaked in water overnight.  I drained them.  And then added to dutch oven and cooked on stove for a couple hours (or until they were squishy).  You can do this in a crockpot overnight.  When they were cooking I added salt and cumin, since I knew I was using them in taco soup.


2 pounds ground beef


2 cups corn


1 chopped onion


8-10 minced garlic cloves


1 jar salsa


3 cups pinto beans (OR 2 cans OR 1 can black beans and one can pinto beans)


8 cups beef broth


3 T. Cumin


3 T. Chili Powder


1 1/2 t. Paprika


1 1/2 t. Oregano


1/2 t. Red pepper flakes (if you don’t want spicy, skip these)


Salt and pepper to your taste


I have made this before and added ranch seasoning.  If you use ranch seasoning, add it before you add salt.


First, brown ground beef in dutch oven/soup pot.  After it is brown, I transferred to drain off the excess fat.  While it is draining add chopped onions to same pot.  I cooked for a couple minutes then added minced garlic.  After the onion looked translucent, I added ground beef back.  Then dump in the rest of ingredients.  I brought to a simmer for about 15-20 minutes.  If you want it to be a thicker chili like soup, simmer longer.


Serve with shredded cheese, sour cream, cilantro, or whatever toppings you like.


A little of this and a little of that is how I add seasonings until I like the flavor.  I recommend adding the spices in small amounts until you get the flavor you like.  OR if you have taco seasoning already made, you can use it.  Or I’m sure you could use a packet.


You could make large batch and freeze leftovers for another night.


			

				

			
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