Hearty Chicken Noodle Soup

Posted on February 25, 2012 by

This hearty chicken noodle soup is great anytime of year, but especially during cold and flu season and the cold winter months. Chock full of hearty vegetables and homemade  egg noodles, this soup is sure to make anyone that is feeling under the weather feel much better. You can use store-bought egg noodles for this soup, but I highly recommend you try your hand at making some homemade egg noodles. The noodles soak up some of the broth and taste incredible. This hearty full-flavored chicken noodle soup can be on your dinner table in under 90 minutes. Instead of simmering chicken bones, vegetables, and herbs for hours, the chicken is cut into small pieces and sautéed before being added to the vegetables. Cutting the chicken into small parts is the only hard step in this hearty chicken soup recipe. Use a meat cleaver, a heavy-duty chef’s knife, or a pair of heavy-duty kitchen shears to cut the chicken.

One Year Ago: Peanut Butter and Jelly Bars 

Hearty Chicken Noodle Soup

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Ingredients:

  • 1 tablespoon vegetable oil
  • 1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
  • 2 medium onions, cut into medium dice
  • 2 quarts boiling water
  • Table salt
  • 2 bay leaves
  • 1 large carrot, peeled and sliced 1/4-inch thick
  • 1 medium rib celery, sliced 1/4-inch thick
  • 1 tablespoon garlic
  • 1/4 teaspoon dried thyme
  • Egg Noodles
  • 1/4 cup minced fresh parsley leaves
  • Ground black pepper

Directions:

  1. Heat oil in large Dutch Oven over medium-high heat. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside. Add half of chopped onions to the pot; sauté until colored and softened slightly, 2 to 3 minutes. Transfer to medium bowl; set aside. Add half of chicken pieces to the pot and sauté until no longer pink, 4 to 5 minutes. Transfer to bowl with onions. Sauté remaining chicken pieces. Return onions and chicken pieces (excluding breasts) to the pot. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes.
  2. Increase heat to high; add boiling water along with both breast halves, 2 teaspoons salt, and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
  3. Remove chicken breasts from pot; set aside. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bone. Strain broth; discard bones. Skim fat from broth, reserving 2 tablespoons. (Broth and meat can be covered and refrigerated up to 2 days.)
  4. Return Dutch oven to medium-high heat. Add reserved chicken fat. Add remaining onions, along with carrot, celery, and garlic; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until al dente. Adjust seasonings, stir in parsley, and serve.

Yields: about 3 quarts, serving 6 to 8
Ready in: 1 hour and 30 minutes

Source: adapted from Cook’s Illustrated

Posted in Appetizers, Main Dish, Soup | Tagged , , , , , , , , | 2 Comments

Homemade Egg Noodles

Posted on February 24, 2012 by

Making your own egg noodles from scratch is so much easier than you may think. Fresh pasta always taste so much better than the store-bought varieties. By adding some fresh homemade noodles you can take your homemade soups from great to spectacular. If you prefer, you can replace some of the all-purpose flour with whole wheat flour. Many times I make them with half all-purpose and half whole wheat flour. You will notice a difference in the texture if you substitute with whole wheat flour, but they will still be delicious. When you are rolling out each piece of dough, keep in mind that the noodles will get thicker as they cook, so you want the rolled-out dough to be fairly thin. There are two simple ways to cut the noodles into strips after they are rolled into a rectangle: roll them up and slice or cut into straight strips. I find that cutting them into straight strips using a pizza cutter the easiest way. Once you have cut all of your pasta into the desired shapes, allow them to air dry on a wire rack. When the noodles are dry, you can break them into smaller pieces if desired. Freshly made noodles take only a few minutes to cook, so make sure you test them for doneness earlier than you would think. Cooking times will vary on the size and thickness of the noodles. My favorite recipes to use these homemade noodles in are my Quick and Easy Chicken Noodle Soup and Steak Tips with Peppered Mushroom Gravy. Once you make your own noodles from scratch I promise you won’t ever go back to store-bought pasta again! :D

One Year Ago: Tortilla Soup 

Homemade Egg Noodles

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Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 tablespoon butter

Directions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour and salt. Add the beaten egg, milk, and butter. Remove the paddle attachment and replace with the dough hook. Knead dough until smooth, about 5 minutes. Turn out onto a lightly floured surface and cover with a clean kitchen towel. Let rest 10 minutes.
  2. Divide dough into 4 equal pieces and roll each piece out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. (a pizza cutter works really well to cut them into strips)
  3. Place on a wire rack and allow to  air dry, at least 2 hours. When the noodle are dry you can break the dry noodle into smaller pieces if desired.
  4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Yields: 6 to 8 servings
Prep Time: 30 minutes
Ready In: 2 hours and 30 minutes

Source: adapted from allrecipes.com

Posted in Pasta | Tagged , | 9 Comments

Coffee Lover’s Chocolate Chip Coffee Cake

Posted on February 23, 2012 by

Here’s a coffee cake for all those coffee lovers out there! Have a slice with your morning coffee and you will have your fix for the rest of the day. Personally I have never been much of a coffee drinker, unless it is hidden in ice cream or a baked goodie like this coffee cake. I have tried drinking coffee many different times and I just don’t care for it. I would much rather have a cup of black tea. My husband Andrew, on the other hand, is a coffee addict. If he doesn’t get his coffee within 15 minutes of waking up, watch out! He always drinks his coffee black…no cream, no sugar…just straight up black coffee. If you are a coffee addict like my husband or know someone who is, you have to make them this coffee cake! Super moist, super delicious sour cream coffee cake exploding with chocolate chips and delicious coffee flavor. The perfect way to kick-start your busy day! :D

One Year Ago: Peanut Butter Truffle Brownies 

Coffee Lover’s Chocolate Chip Coffee Cake

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For the Topping and Filling:

  • 1/3 cup sugar
  • 4 ½ teaspoons instant coffee granules
  • 1 ½ teaspoons ground cinnamon

For the Coffee Cake:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside.
  2. To make the topping/filling: In a small bowl combine the sugar, coffee granules and cinnamon; set aside.
  3. To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until crumbly, about 2 minutes. Beat in egg and vanilla until combined. Gradually add the flour mixture alternately with sour cream, beginning and ending with flour mixture. (The batter will be thick)
  5. Spread half of the batter evenly into prepared baking pan and sprinkle with half the cinnamon-sugar topping and half the chocolate chips. Spoon the remaining batter in 8 dollops over the batter in the pan and spread gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
  6. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.

Yield: 9 to 12 servings
Prep Time: 15 minutes
Bake Time: 30 minutes

Source: adapted from Taste of Home

Posted in Breakfast, Cake | Tagged , , , , , | 14 Comments

Homemade Tagalongs (Peanut Butter Patties)

Posted on February 22, 2012 by

I just love a good Girl Scout Cookie, but since the season is so short I am always looking for recipes to recreate my favorite cookies in my own kitchen. It is hard to choose a favorite Girl Scout cookie, but if I had to narrow it down it would be Samoas, followed by thin mints, then Tagalongs. Since I have already found a great Samoas cookie, I went on the search for a Tagalong, or Peanut Butter Pattie, recipe. After only a two second search on Pinterest I found one! Buttery shortbread topped with a peanut butter filling and covered with a layer of chocolate glaze. This is a Tagalong on steroids! Just look at that gooey peanut butter filling, you won’t find that much peanut butter in a regular Tagalong! :)

One Year Ago: Spicy Soba Noodles with Chicken in Peanut Sauce 

Homemade Tagalongs (Peanut Butter Patties)

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For the Cookies:

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk

For the Filling:

  • 1 1/2 cups creamy peanut butter
  • 3/4 cup confectioners’ sugar
  • generous pinch salt
  • 1/2 teaspoon vanilla extract

For the Chocolate Coating:

  • 8 ounces semisweet chocolate chips
  • 1 tablespoon shortening

Directions:

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. In a medium bow, whisk together the flour, baking powder, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Mix in flour mixture followed by the vanilla and milk.
  4. Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 1 inch apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie.
  5. Bake for 11-13 minutes, or until edges are golden brown. Remove the cookie sheets from the oven. Using your thumb, dowel or a melon baller, press into the cookies again. Cool cookies for 5 minutes on baking sheet, then transfer to wire rack to cool completely.
  6. To make the filling, In a medium bowl, mix peanut butter, confectioners’ sugar, salt and vanilla. Place in freezer for 10 minutes, or until slightly firm. Roll a heaping teaspoon of filling into a ball and place in the middle of the indented part of the cookie, pressing down so that it sticks. Place cookies in the refrigerator for 20 minutes, or until firm.
  7. To make the chocolate coating, melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper. Refrigerate for 30 minutes to set.

Yields: 3 dozen cookies
Prep Time: 30 minutes
Bake Time: 13 minutes
Ready In: 1 hour and 50 minutes

Source: adapted from the Novice Chef, originally from Baking Bites

Looking For More Girl Scout Inspired Desserts? Check Out a Few of my Favorites! :D

 Samoas (Caramel DeLites) Cookie Bars 

 Samoas (Caramel DeLites) Cupcakes 

 Chocolate Chip Thin Mint Cookies

Thin Mint Cheesecake Swirl Brownies

Posted in Cookies, Dessert | Tagged , , , , , , | 13 Comments

Banana Pudding with Vanilla Wafer Crumble

Posted on February 21, 2012 by

Celebrate Mardi Gras with a big bowl of Southern Banana Pudding. Silky smooth homemade banana pudding layered with sliced bananas and a crisp crumble topping. Growing up my mom would make banana pudding all of the time. It was my brothers favorite dessert so she would always have it on the table for special occasions and holidays. She would use instant banana pudding and layer it between slices of banana and vanilla wafers. As much as I loved the way the wafers softened in the pudding, I would always crumble a few crisp ones on top. If you ask me, you can never have too many vanilla wafers in your banana pudding! I like how this recipe keeps all the wafers crisp by sprinkling it on top right before serving, it provides a great contrast to silky pudding and soft bananas. If you have never made pudding from scratch you will be surprised at how easy it is. No more of that instant pudding nonsense! Go ahead and dig in! ;)

One Year Ago: Sweet Potato Hash Browns 

Banana Pudding with Vanilla Wafer Crumble

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For the Pudding:

  • 5 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 3 tablespoons banana liqueur (or 1 teaspoon banana flavoring)
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • 2 ripe bananas

For the Crumble:

  • 1 cup vanilla wafers (about 15 cookies)
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch salt
  • 1 tablespoon unsalted butter, melted

Directions:

  1. To make the pudding: in a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt; set aside.
  2. In a medium saucepan over medium heat bring the milk to a boil. Slowly whisk the hot milk into the yolk mixture a little at a time to temper them. Pour the mixture back into a clean medium saucepan, add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
  3. Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours or up to 3 days..
  4. To make the crumble: While the pudding sets, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside.
  5. Place the wafers in a resealable plastic bag and seal. Using a rolling pin, crush the vanilla wafers until they’re coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Drizzle with butter and toss to combine. Transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 10 to 12 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature)
  6. To serve: Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups (sprinkle with a squeeze of lemon juice to prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve.

Yields: 6 servings
Prep Time: 15 minutes
Bake Time: 12 minutes
Ready In: 4 hours and 30 minutes

Source: DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style

Posted in Dessert | Tagged , , , , , | 7 Comments

Black Bottom Praline Brownie Bars

Posted on February 20, 2012 by

Rich, fudgy, deep dark chocolate brownies topped with an incredible pecan praline topping that’s perfect for your Mardi Gras celebration. These bars are absolutely delicious! The browned butter adds a rich and nutty flavor that is just incredible paired with the pecan praline topping. No stand mixer is need for this recipe, so it couldn’t be easier to whip up a batch of these babies. These brownies are great anytime of year, but especially for Mardi Gras season!

One Year Ago: Banana Walnut Chocolate Chunk Cookie 

Black Bottom Praline Brownie Bars

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For the Brownie Layer:

  • 8 tablespoons unsalted butter, cut into 1-inch cubes
  • 6 ½ ounces semi-sweet chocolate, chopped
  • 3/4 cup plus 2 tablespoons sugar (6.125 oz)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs (cold)
  • 1/2 cup all purpose flour (2.25 oz)

For the Pecan Topping:

  • 1/2 cup all purpose flour (2.25 oz)
  • 1/2 teaspoon baking soda
  • 8 tablespoon unsalted butter, melted
  • 3/4 cup packed brown sugar (5.25 oz)
  • 1/2 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups coarsely chopped pecans (8.75 oz)

Directions:

  1. Adjust oven rack to middle position and heat oven to 350 degrees F. Butter the bottom and sides of a 9×13-inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. To make the brownie layer: Place the chocolate in a heatproof bowl. In 10-inch skillet over medium-high heat, heat butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Pour it over the chocolate and let stand for 30 seconds. Stir until smooth and set aside to cool for 5 minutes.
  3. Stir sugar, vanilla, and salt into the chocolate mixture until smooth. Add the eggs and mix until incorporated. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan. Scrape batter into prepared pan and smooth the top with an offset spatula; set aside.
  4. To make the pecan topping: in a small bowl whisk together the flour and baking soda; set aside.
  5. In a medium bowl combine melted butter, brown sugar and salt until smooth. Add the egg yolks and vanilla to mix until incorporated. Add the flour mixture and beat until combined. Fold in the pecans.
  6. Drop by spoonfuls on top of the brownie layer so that most of the brownie mixture is covered (it will spread and cover the brownies during baking).
  7. Bake for 20-25 minutes or until the top is completely brown and cracked.
  8. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Yields: 24 brownies
Prep Time: 15 minutes
Bake Time: 25 minutes

Source: adapted from A Culinary Journey With Chef Dennis originally from Bittersweet

Looking for more recipes to celebrate Fat Tuesday? Check out a few of my favorite Mardi Gras recipes! :D

 Mardi Gras Cupcakes 

 King Cake

 Creole-Style Shrimp and Sausage Gumbo

 Cajun Red Beans and Rice

 New Orleans Pralines

 Praline Cookies with Browned Butter Frosting

 New Orleans Style Bread Pudding

 Bananas Foster Muffins

 Bananas Foster French Toast

 Bananas Foster Bread

Posted in Dessert | Tagged , , , , , , , , , | 9 Comments

Raspberry Almond Muffins

Posted on February 19, 2012 by

I’m always searching for good muffin recipes to make on Sunday mornings. I like to make a big batch on Sunday and eat them throughout the busy weekday mornings. It’s so nice to have a delicious muffin ready and waiting for an on-the-go breakfast. These muffins produce a big, thick mushroom-like muffin top that protects the moist center, creating a flavorful and tender crumb. These breakfast treats can be made year round since it uses raspberry jam. No need to wait for fresh raspberries to make these delicious muffins. You can even play around using different types of jam for a different taste.

One Year Ago: Cinnamon Biscuits 

Raspberry Almond Muffins

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For the Muffins:

  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1 ounce almond paste (3 tablespoons)
  • 2 large eggs
  • 1 ½ cups plain low-fat yogurt
  • 18 teaspoons raspberry jam

For the Coating:

  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon

Directions:

  1. Heat oven to 375 degrees F.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and almond paste on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
  4. Spray a twelve-cup muffin tin with vegetable cooking spray. Fill the muffin cups halfway with batter, make a well in the batter, and drop 1 1/2 teaspoons raspberry jam into each well. Top with remaining batter. Bake until muffins are golden brown, 25 to 30 minutes or until toothpick inserted into the center of a muffin comes out clean. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and dip in melted butter, then roll in sugar and cinnamon mixture. Serve warm.

Yields: 12 muffins
Prep Time: 20 minutes
Bake Time: 30 minutes

Source: The Perfect Recipe

Posted in Breads & Muffins, Breakfast | Tagged , , , , , , , | 2 Comments