Tasty Tuesday

This week's recipe is a favorite among my guests! It came from a parent who made it for a luncheon at school. I've only made it in a Dutch oven, but it can be kept warm and served in a slow cooker. Slàinte!

Chicken Noodle Soup (No picture this week. I tried to steal one from google but none of them did the homemade noodles justice. Next time I make it, I will take a picture)

Ingredients

1 whole chicken

2-3 bouillon cubes or 1 1/2 tbsp chicken base

6 eggs

2 tbsp Crisco shortening

flour (a lot)

salt and pepper

1. Remove/Discard packet of "goodies" from whole chicken. Place chicken in large pot and cover with water. Bring to boil and then simmer uncovered 5-6 hours. Add water as needed to keep chicken covered.

2. Remove chicken from pot and place in bowl. Pour broth through strainer into another pot. Add boullion cubes or base. Bring to boil and then reduce heat to a slow boil.

3. For noodles, mix eggs,Crisco, and s&p together. Then add flour to mixture until the dough is very thick and can't be stirred any more. I use the dough hook on my stand mixer.

4. Cover large cutting board and rolling pin with flour. Roll out pieces of the dough to about 1/8-1/4 inch thick. Cut dough into sqaures (or any shape). Put dough in pot of broth. Noodles will cook instantly.

5. When chicken has cooled, debone and add chicken pieces to broth and noodles. I use mostly white meat, but dark meat can be used for more flavor.

6. Cook at a slow boil for another 10 minutes. Serve.

Tasty Tuesday

It's that time again...Tasty Tuesday. This is a dish I've been making for a several years now. It's very rich and cheesy. Slàinte!

Chicken Breasts Stuffed w/ Asiago Cheese in Lemon Sage Sauce

6 skinless, boneless chicken breasts
6 slices Asiago cheese, each about 4x1 ½ in. thick
¼ tsp salt
¼ tsp freshly ground pepper
3 Tbsp lemon juice (I use more cause I like it lemony)
2 Tbsp butter
12 fresh sage leaves, roughly chopped
1/4 cup chicken broth


1. Preheat over to 350 degrees F. Cut a 2 ½ in. pocket through the thicker side of each breast, stopping ½ in. from the top of the breast and ½ in. from the side. Lay the breasts on a sheet or plastic wrap with the pocket facing you and place a second sheet of plastic wrap on top. Using a meat mallet, lightly pound the thick end of the breast so the sides are of thickness.

2. Break each slice of cheese in half and place two pieces in each pocket of the chicken. Season the chicken with the salt and pepper and lightly rub with 1 ½ Tbsp. of the lemon juice to moisten.

3. Divide 1 ½ Tbsp. butter in half and melt in 2, 12in. ovenproof skillets. Add the breasts, round side down, and scatter sage pieces in the skillets. Cook breasts until golden, 3 minutes: turn them and place skillets in oven until chicken is just cooked through. 5 minutes.

4. Transfer chicken to a warm plate. Add the rest of the lemon juice and chicken broth to one of the skillets over low heat, scraping up the browned bits, and transfer all to the other skillet. Increase the heat to medium-high and add the remaining butter, swirling the skillet until the sauce comes to a boil. Reduce until slightly syrupy, 2 minutes. Spoon over chicken and serve.


The chicken is good alone with cooked vegetables, but I really like the chicken and sauce served over pasta. Enjoy!

You'll notice there are only 4 chicken breasts in the picture. That's because I only have one skillet that can go in the oven and it only fits 4. I therefore adjust the recipe accordingly. :)

Tasty Tuesday

It's Tuesday, and that means it's Tasty Tuesday time. I'm not a big dessert eater - give me crunchy and salty anytime, but this is one of my favorite desserts. Both the cupcake and the frosting are delicious, but the frosting is also to die for. I posted about this awhile back (Easter Cupcakes), but never included the recipe. Here it goes...
Slàinte!

Red Velvet Cupcakes

For the cupcakes:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt 1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F.
2. Line 2 (12-cup) muffin pans with cupcake papers.
3. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
4. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
5. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
6. Divide the batter evenly among the cupcake tins about 2/3 filled.
7. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
(I halved the frosting and still had plenty left over to eat with a spoon)
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
2. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
3. Spread or pipe onto cupcakes.
   
   

You've probably guessed by now that these aren't some low calorie desert. These are the real thing - buttery, sugary, fatty. Mmmmmm!

Tasty Tuesday

I'm not a food blogger, in fact, I'm not sure what kind of blogger I am. Is a "bunch of random blather" a blog niche? Anyways, I am still a foodie in the sense that I love to eat, drink, cook, and plan parties. Since my vacation ends today and my time spending hours reading and writing posts is over, I thought this would be a great time to start a weekly "culinary" post so I can share some of my favorites with you. Slàinte!

Chicken Tortilla Soup - Slow Cooker

Ingredients

2-3 boneless/skinless chicken breasts (can be frozen)

1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 garlic cloves, minced
2 cups water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 tbsp chopped fresh cilantro (add more if you like it like I do)
7 corn tortillas
vegetable oil

1. Put all ingredients (except tortilla and oil) into slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Before serving, shred chicken using a fork - it will just fall apart.
2. Preheat oven to 400.
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until lightly brown and crisp, about 10 to 15 minutes.

5. Add tortilla strips and any other toppings...serve!