Chicken and Noodle Soup

This is a wonderful meal to prepare on a cold winter day. I usually just use store bought chicken stock for my soup. But this time I had leftover chicken carcass from a roasted chicken (another recipe for another time) I made the night before. Homemade chicken stock is so worth the time and effort.

Chicken Stock:

Ingredients

chicken carcasses, including necks and backs
1/2 large onion, quartered
2 carrots, peeled and cut
2 ribs celery, cut
1 tablespoon thyme
1 tablespoon parsley
1 tablespoon bay leaf
8 to 10 peppercorns
2 whole cloves garlic, peeled
1 gallon cold water

Directions

Place chicken, vegetables, and herbs and spices in a stockpot. Cook on high heat just until the liquid comes to a boil . Turn heat down to medium low to a low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer a few times for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for about 6 hours.

Strain stock through a fine mesh strainer into a large container discarding the solids. Cool immediately Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months.

Egg Noodles:

This is your basic old fashioned recipe for egg noodles. If you don't have a noodle drying rack just use two plastic hangers like I did...works in a pinch.

Ingredients

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter (I always use real butter)

Directions

I use my CuisineArt with the dough blade but this can easily be made by hand.

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and melted butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths. I usually use the pizza cutter since I do not have a noodle cutter.

Allow to air dry before cooking at least a couple of hours.

Chicken and Noodle Soup:

Ingredients

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 tablespoon butter
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups chicken stock from above recipe
1 teaspoon salt
2 cups diced roasted chicken breast

Cut egg noodles from above recipe-desired amount

Directions

In a large pot, saute the onion, carrots, celery and garlic in butter for 5 minutes or until tender. Add oregano, thyme and poultry seasoning; saute 1 minute longer. Gradually add stock; add chicken, bring to a boil. Reduce heat; cover and simmer for 15-20 minutes.

Bring liquid just up a boil. Drop in the noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Serve.

Sticky Buns

Yummy and easy sticky buns. This recipe makes a lot of buns so I usually bake in the morning and send most of them with Bryan for his office.

Ingredients:

18 frozen dinner rolls (frozen section of market)

1 sm package cook and serve butterscotch pudding mix (not instant)

1 stick melted butter (I always use the real butter)

2 tablespoons cinnamon

3/4 cup brown sugar

1 Lg. packet chopped pecans

Directions:
Spray 9x13 pan with non-stick cooking spray. Sprinkle nuts on bottom of pan. Place frozen rolls directly on top of nuts.

 Sprinkle rolls with dry butterscotch pudding mix.



Over low heat melt butter. Combine cinnamon and brown sugar with melted butter. Pour butter mixture over rolls.

Cover with plastic wrap and let set overnight. Do not refrigerate. In the morning, bake at 350 for 30 minutes. Remove from oven and invert to plate.

Poor Man's Caviar

This is an incredibly easy dip that I have been making for years and usually get requests for the recipe. You can easily control the heat by using mild salsa and less cayenne pepper. I usually double the recipe depending on the crowd size as it never lasts.

Ingredients:

15 oz black beans rinse and drain
4 oz ripe olives chopped and drained
1 clove garlic finely chopped
2 tbsp vegetable oil
1/4 tsp salt
1 tsp cayenne pepper (mostly to taste)
1/4 tsp cumin ground
1/8 tsp pepper

2- 8 oz cream cheese softened
Couple Lrg spoonfuls of salsa (hot is best)

Mix all ingredients except cream cheese and salsa. Cover and refrigerate at least 2 hours.

Mix cream cheese and salsa spoon bean mixture evenly over cream cheese. Serve with tortilla chips.

Macaroni and Cheese

This is Alton Brown's recipe for stove-top macaroni and cheese. This recipe does take a few more minutes to prepare the 'blue box' mac & cheese but it is so worth the extra effort.

Ingredients:

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon salt
Fresh black pepper (to taste)
a squirt of yellow mustard (only really needs it if you are using sharp cheddar)
10 ounces cheddar, shredded (I always use more...whats not to like about cheese?)

Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.