Creamy Chicken Noodle Soup

So, Sunday night, after traveling home from Knoxville, I wanted to cook a good dinner, but really didn’t want to spend a lot of time doing so.  Thanks to Going Jane, I found the perfect recipe!  I actually didn’t have enough time to follow the recipe to a T, so I adjusted it a little so we didn’t have to eat dinner at midnight.  =)  My version of the recipe is below.

Ingredients:

5 Small Chicken Thighs, with skin and bone

2 Cans Cream of Chicken Soup

42 oz. Chicken Broth

1 Stick Butter, sliced

Large Bag of Wide Egg Noodles

In a crockpot, combine the chicken, soup, broth, and butter.  Let it cook on high for 3 hours.  Remove the chicken and take off the skin and bones.  Place back in crockpot along with the egg noodles and cook for an additional 30 minutes. 

That’s it!  Easy, peasy, and delicious!  Patrick and I both agreed it reminded us of Chicken ‘n Dumplins, except egg noodles instead of "dumplins.”  Hope you enjoy!

Chicken Tortilla Soup

So, the other day at lunch, a lady I work with was eating the best looking soup I have ever seen.  She said it was Chicken Tortilla Soup, so I decided it was a necessity for me to find a recipe of my own and make it this weekend!  I found the perfect recipe at TastyKitchen.com and changed up a few things, and THIS is the final product:

Ingredients

2 Whole Boneless, Skinless Chicken Breasts (I used 3 because mine were kind of small)
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper (I LOVE red bell pepper, so I used 1/2 cup)
3 cloves Garlic, Minced
1 can (10 oz.) Rotel Tomatoes and Green Chilies
32 ounces, Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 oz.) Black Beans, Drained
3 Tablespoons Cornmeal
5 Whole Corn Tortillas, Cut Into Uniform Strips Around 2 to 3 Inches

Step 1:  Preheat oven to 375 degrees.  Mix cumin, chili pepper, garlic powder, and salt.

Step 2:  Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides.  Set aside the rest of the spice mix.

Step 3:  Place chicken breasts on a baking sheet.  Bake for 20 to 25 minutes, or until chicken is done.  While the chicken is cooking, dice the onion and bell pepper.  When chicken is done, use 2 forks to shred and set aside.

Step 4:  Heat 1 tablespoon olive oil in a pot over medium high heat.  Add onions, red pepper, green pepper, and minced garlic.

Step 5:  Stir and begin cooking, then add the rest of the spice mix.

Step 6:  Stir to combine, then add shredded chicken and stir.

Step 7:  Pour in Rotel, chicken stock, tomato paste, water, and black beans.  Bring to a boil, then reduce heat to a simmer.  Simmer for 45 minutes, uncovered.

Step 8:  Mix cornmeal with a small amount of water.  Pour into the soup, then simmer for an additional 30 minutes.  Check seasonings, adding more if needed--add more chili powder if it needs more spice, and be sure not to undersalt.

Step 9:  While the soup is simmering, cut the tortillas into strips (I used a pizza cutter to do this).

Step 10:  Turn off heat and allow to sit for 15 to 20 minutes before serving.  Five minutes before serving, gently stir in tortilla strips.

So, here are my thoughts on the recipe:

1.  I thought it was delicious, and will definitely make it again...with a few changes.
2.  I don't think the next time that I will cook it for quite so long...my chicken was a little well done, and I think this would prevent that.
3.  I don't think it was thick enough, so next time I'll probably add the tortilla strips earlier in the cooking process.

Overall, it was really yummy!

Summer Sangria

Ever since returning from Spain, I have been seriously craving some sangria.  Since the holiday of red, white, and blue was this past weekend, I decided there was no better time than the present to try my hand at making my own homemade version.  I started with a recipe from Allrecipes, but decided to make it my own.  Here goes MY version of Summer Sangria.

Ingredients:

2 naval oranges, thinly sliced
2 lemons, thinly sliced
2 limes, thinly sliced
2 bunches grapes
1 20 oz. can pineapple chunks in juice
1/2 cup white sugar
1/2 cup Triple Sec
1 cup white rum
1/3 cup coconut-flavored rum
2 cups orange juice
2 750ML bottles dry red wine, chilled (I used Cabernet Sauvignon)
1/2 can frozen pink lemonade concentrate, thawed (6 oz.)
1/4 cup lemon juice
2 tablespoons lime juice
6 cups lemon-lime soda, chilled (plus more to taste)

Place the oranges, lemons, limes, grapes, pineapple chunks and juice, and white sugar into a large bowl.  Pour the Triple Sec, white rum, coconut-flavored rum, and orange juice over the fruit.  Stir gently to dissolve the sugar.  Cover and refrigerate for 2 hours.

Add the red wine, pink lemonade concentrate, lemon juice, and lime juice.  Cover and refrigerate overnight.

Before serving, add the chilled lemon-lime soda .  Serve over ice, spooning the fruit into the glass and adding a splash of lemon-lime soda over the top of the sangria.

Drink up!  Cause it won't last long!!!!!

"12 Days of Christmas" Blog Challenge -- Day 9: Favorite Holiday Recipe

Okay, so I have a confession to make...I LOVE food!  Like, I am the most UN-picky eater ever because I pretty much love the taste of everything.  Therefore, it's really hard for me to narrow my favorite recipes to just one or 2...However, here's my best attempt:

1.  Baked Crab Rangoons

This is my "go-to" recipe.  In fact, one of my girlfriends always jokes around about how I bring these things to EVERY function that requires me to provide food.  However, they are SUPER easy, and they taste delicious!  You can find the recipe here.
2.  Red Velvet Cake

As I mentioned in this post, I LOVE Red Velvet Cake.  In fact, I make this other times than just during Christmas.  However, this is the perfect time of year and therefore, I make it all the time!
3.  Peppermint Bark

Every time I eat peppermint bark, I think of my Grandmother.  She used to make this stuff ALL the time during the holidays and she even went out of her way to find the peppermint that was red AND green colored. 

4.  White Chocolate Covered Peanut Butter Cookies

This is the first "Christmas Treat" I remember making with my mom as a child.  I love these!  There is something so great about the mixture of sweet and salty.

"12 Days of Christmas" Blog Challenge -- Day 7: Holiday Craft/DIY

So, I have absolutely ZERO abilities when it comes to crafts and do-it-yourself projects.  I mean, seriously, I have to ask Patrick how to hang Christmas lights on my deck, for crying out loud!  Ridiculous!  Therefore, I can assure you that I have no Craft projects going on right now, although I did "borrow" Aly's idea that she mentioned here, and I must say it looks fabulous on my mantle.  Anyway, back to the topic at hand...since I am not a DIY-er, I started thinking about what I do around the holidays that I would consider my specialty.  The only thing I could come up with was baking...and not just any baking, but I make a Red Velvet Cake.  It is one of my favorite desserts and this time of year is the perfect time to make it because of the colors.  So, without further ado, here is the recipe:

Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cocoa
3/4 cup oil
1 1/2 cups sugar
2 eggs
1 1-ounce bottle red food coloring
1 cup buttermilk
1 teaspoon soda
1 teaspoon vinegar
1 teaspoon vanilla
3/4 cup milk
1/2 cup sugar

Sift flour, baking powder, salt, and cocoa in bowl.  Cream oil and 1 1/2 cups sugar.  Add eggs one at a time; beat well after each.  Add food coloring; mix until well blended.  Combine buttermild and soda.  Mix well; add to oil-sugar mixture alternately with dry ingredients.  Add vinegar and vanilla.  Mix well.  Spoon into 2 greased 9-inch round pans.  Preheat oven to 350 degrees and bake for 25 to 30 minutes.  Combine milk and remaining sugar in saucepan.  Bring to a boil.  Spoon evenly on each layer.  Cool and frost.

Frosting

1 8-ounce package cream cheese
1/2 cup margarine
1 teaspoon vanilla
1 pound confectioners' sugar

Combine cream cheese, butter and vanilla in mixing bowl.  Beat until smooth.  Gradually add sugar while beating.  Mix well.  Spread between layers and on top and sides of cake. 

So, there you have it...my only DIY project!

Random Thought Thursday

So, it seems that this Random Thought Thursday thing is getting to be a regular occurance...even though most of my posts are "planned," this one really hasn't been.  I guess by the time Thursday comes around, I have a hard time organizing any other thoughts besides "random" ones.  =)  Anywho, several things to catch you up on today:

1.  I am participating in my very first Blog Swap!  The 2 Brain Children of Sandy a la Mode and Much Love, Illy have decided to host this awesome swap:

If you would like to head on over to one of their blogs and sign up, the more the merrier!  It should be a great time!

2.  This lady (who happens to be a friend of mine), is hosting her very first giveaway.  Head over to her blog and sign up to win!  I mean, who WOULDN'T want to win a $30 gift card to CSN?

3.  I had the best dinner tonight!  Thanks to Caroline for posting the recipe on her blog earlier today.  I thought I might pass the recipe on to my readers, since it was so delicious!

Ravioli & Vegatable Soup



Ingredients



1 Tbsp. Extra-Virgin Olive Oil

2 Cups Frozen Bell Pepper and Onion Mix, thawed and diced

2 Cloves Garlic, minced

1/4 tsp Crushed Red Pepper, or to taste (optional)

1 28-oz Can Crushed Tomatoes, preferably fire-roasted

1 15-oz Can Vegetable Broth or Reduced-Sodium Chicken Broth

1 1/2 Cups Hot Water

1 tsp Drive Basil or Marjoram

1 6-9 oz Package Fresh or Frozen Cheese (or Meat) Ravioli

2 Cups Diced Zucchini (about 2 medium)

Freshly Ground Pepper to taste

Heat oil in a large saucepan or Dutch oven over medium heat.  Add pepper-onion mix, garlic and crushed red pepper and cook, stirring, for 1 minute.

Mixture should look like this...

Add tomatoes, broth, water and basil; bring to a rolling boil over high heat.  Add ravioli and cook for 3 minutes less than the package directions.  Add zucchini; return to a boil.  Cook until the zucchini is crisp-tender, about 3 minutes.  Season with pepper.

Finished Product!

This dish, really was delicious!  Here are a couple of tips:

• I cooked the pepper-onion mixture for a couple minutes longer than the recipe stated.  I really like to make sure onions are really cooked well before I continue on with the recipe.
• I use minced garlic that you buy in a jar in the produce section at the grocery store.  That stuff is amazing!  It keeps you from having to waste your time pressing garlic cloves and it's not nearly as messy.
• I wasn't able to find any fire-roasted tomatoes, so I used regular ones.  They were still good, though!

I think that's about all!  It was so freakin' good!  I can't wait to have leftovers for lunch tomorrow!

Well, I think that's it for me!  I'll see you all tomorrow when I'm back for Fill in the Blank Friday!  Good night!

Pudding Shot Recipe

Okay, so please take a minute to ignore the fact that this post makes me sound like the biggest drinker/partier alive.  I promise, I'm not THAT big of a partier, but I discovered this recipe from this girl (yes, it was wayyyyy before she was pregnant), and now, all of my friends are HOOKED!!!!!  My Knoxville friends insist that I bring them with me every time I head East, and now that I've made it a few times, I must say I'm getting pretty good at it.  I made them for our tailgate on Saturday, and surprisingly, all 100 were eaten by the end of the day!  Below is the recipe:

1 regular sized package Jell-O pudding, any flavor (I used French Vanilla and Chocolate this weekend)
2 cups milk
3/4 cup Kahlua
1/4 cup vodka
16 oz. container Cool Whip

Make the Jell-O pudding by combining the pudding mix with the milk and stir for 1-2 minutes.  Add in the Kahlua and vodka.  Stir in the Cool Whip until mixed well.  Fill 50 3 oz. plastic cups 1/2 full and refrigerate until ready to serve.

Pure deliciousness!  Enjoy!  P.S.  The chocolate one tastes just like a Wendy's Frosty!!!!!  =)

Strawberry Cake Recipe

Being the kind of person who LOVES to bake, I hardly ever turn down an opportunity.  A friend at work turned 40 this past weekend, and us CPA's are always looking for a way to celebrate with food.  We always have a really big celebration for birthdays ending in zero, and everyone brings in all kinds of goodies.  I had never made a Strawberry Cake before, but I decided that I wanted to try something different.  It ended up being a pretty big hit in my office (and with my beau who I MAY have saved a piece for).  =)  I think I'll definitely be making it again!  One thing I want to work on is putting icing on the cake...mine always ends up looking a little bit messy.  I would love it if my cake looked as beautiful as this one:

Strawberry Cake from Scratch

2 cups white sugar
1 (3 oz.) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 strawberry puree made from frozen sweetened strawberries

1.  Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. 
2.  In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans. 
3.  Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

I made homemade cream cheese icing and it went with the cake perfectly!  One tip that I learned in this process is how important it is to bring the butter, eggs, and milk to room temperature.  I have no idea what the difference is, but the cake was so good, and I'm convinced that it's because I followed ALL the rules!  

If anyone has any tips for how to ice a cake, I am all ears!  My poor cake may taste well, but it's definitely not beautiful.  =)

Taco Soup -- My Favorite Fall Recipe!

I know that we all have them...those recipes that are our "go to" meals.  Well, this is mine during the fall!  It's easy, it's delicious, and it makes me happy every time I taste it.  My mom gave me the recipe, and I think it's so delicious that I'm passing it along to you.  Here are the ingredients you will need:

1 can Niblet Corn

1 can Rotel Tomatoes

1 large can Diced Tomatoes

2 cans Pinto Beans

1 can Chopped Green Chilies

1 pkg. Taco Seasoning Mix

1 pkg. Hidden Valley Ranch Dressing Mix

1 pound Ground Beef (I used Ground Turkey today to make it a little healthier)

Light Sour Cream (optional)

Light Shredded Cheddar Cheese (optional)

Tortilla Chips (optional)

Brown the ground beef (or ground turkey, in my case).  Mix the cooked ground beef and the first 7 ingredients in a Crock-Pot.  Cook on low for several hours.  When ready to serve, put soup in a bowl and top with any or all of the optional ingredients.  Here is a pic of the finished product:

Doesn't it look yummy!?

What are some of your favorite fall meals?