Creamy chicken pot pie noodles

This was really good! I got a little heavy handed with the cayenne pepper, but it just added a little kick to it. I’ve been craving this along with the Shepherds pie  I made a couple weeks ago, for several days. Seriously, so good. One of the things I really liked about this, it’s got a bunch of veggies in it. I left out a couple, just because I didn’t have them. But you could add almost anything to it! And my daughter ate it up. She told me that my food is better than Daddy’s.

Ingredients:

2 T unsalted butter

` lb chicken breasts, seasoned with S/P

1/2 small onion, diced

2 stalks celery, diced

2 carrots, peeled and diced

4 cloves garlic, minced

4 C chicken broth

2 C half and half (I only had heavy cream, so used 1 C cream and 1 C skim milk)

2 t salt

1 t pepper

1/2 t garlic powder

1/2 t thyme

1/2 t sage

1/4 t cayenne pepper

1/4 t paprika

8 oz egg noodles

1 C frozen corn

1 C frozen peas

 

Directions:

1. In a large pot, melt butter and cook chicken. Set aside
2. Add onion, celery and carrots. Saute until tender, about 5-7 minutes
3. Add garlic, cook until fragrant
4. Pour chicken stock along with half and half
5. Stir well, scraping the bottom of the pot.
6. Bring to boil
7. Cut chicken and add back into the pot
8. Add salt, pepper, garlic powder, thyme, sage, cayenne and paprika
9. When boiling, add noodles. Reduce heat to med. Cook until pasta is tender. 10-15 minutes.
10. Add corn and peas. Cook 6-8 minutes.

Sauce will thicken as it cools.
​

​

Cheesy chicken potatoes

I had intentions of coming here to say how awful the recipe was and that I will never make it again. In reality, it wasn’t too bad. It just needs some adjusting.

My daughter had some for lunch today, and said it was better than the food daddy makes lol She also enjoyed the red pepper, which was a bit surprising.

Ingredients

6 boneless skinless chicken breasts

1 red bell pepper

3 large red potatoes

1 1/2 teaspoons paprika

One 10.75-ounce can cream of chicken soup

2 tablespoons all-purpose flour

1 1/2 cup shredded cheddar cheese

1 1/2 teaspoons Worcestershire sauce

Salt and pepper

Chopped fresh parsley, for garnish (optional)

Directions

1. Coat the inside of your slow cooker with oil. I used olive oil.
2. Seed and dice pepper.
3. Use mandolin to thinly slice potatoes.
4. Place diced peppers on bottom, followed by potatoes.
5. Layer 3 chicken breasts on top of the potatoes. Spread half the soup over the breasts, and then repeat the chicken and soup layering.
6. Cover the slow cooker, and cook for 3 to 4 hours on HIGH.
7. Using a slotted spoon, remove the chicken, potatoes, and peppers to a serving dish and set aside.
8. Add flour to the liquid, and whisk until there are no clumps. Add the cheese and stir until melted. Add the Worcestershire sauce and stir to combine. Season with salt and pepper, to taste.
9. Plate the chicken, potatoes, and peppers. Spoon sauce over everything, and garnish with parsley.

Next time I make this, I will definitely be leaving out the potatoes. I’ll cook them separately or something. They didn’t cook properly. I don’t know if my slow cooker just doesn’t get hot enough or what, but I left them in there for closer to 5 hours and they were still a bit crunchy.

The flavor of the sauce was absolutely delicious though, so it wasn’t a complete bust. Next time, I’m thinking oven potatoes on the side.

 

 

Broccoli cheddar soup

You guys. This was the most amazing soup everrr!

My parents came over for dinner last night, I made my Dutch oven whole roasted chicken and fresh baked roasted garlic bread. I wanted something to go with it. I posted in my Facebook soup group, asking for suggestions. A friend recommended broccoli cheddar, we are all fans of it, so started looking up some recipes.

The only thing I did a little differently than the recipe, was using a while onion instead of half. Only because it was a smaller onion, and what the hell am I going to do with a half an onion left over?

Oh, and I did not cut the carrots into matchsticks, because both the men wouldn’t have touched it. I used my Julienne peeler, to make them a little more palatable.

 

Ingredients:

• 1 T butter
• 1/2 onion, chopped
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups milk
• 2 cups chicken stock

• 1 1/2 cups coarsely chopped broccoli florets
• 1 cup matchstick-cut carrots
• 1 stalk celery, thinly sliced
• 2 1/2 cups shredded Cheddar cheese
• salt and ground black pepper to taste

Directions

• Prep : 15 m

• Cook : 50 m

• Ready In : 1 h 5 m

1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
2. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

 Recipe from: Allrecipes.com

 

Chili Mac and Cheese

This was awful, and I’ll never make it again. My daughter wouldn’t take more than one bite. I ate a couple servings, because I hate wasting. But, no thanks!
1 C uncooked elbow macaroni 

1/2 lb ground beef

1/2 tsp garlic powder

1 tsp chili powder 

1 C tomato soup

1 oz mozzarella 

S/P

• Brown meat and drain
• Add garlic, chili powder, salt/pepper. Cook for 5 minutes 

• Cook macaroni 
• Mix macaroni and tomato soup into meat. 
• Heat thoroughly 
• Top with cheese before serving. 

Happy cooking!

~ Miss B. 

Slowly getting back to normal. Chocolate chip pancakes

The past several weeks have been high stress around here. My husband has been having stomach issues, as has my daughter. 

My grandmother passed away two weeks ago, today. I definitely haven’t been coping well with it. She was one of my very best friends. I can’t really picture life without her. 

I happened to make chocolate chip pancakes the day before her passing, and threw a bunch in the freezer. Let me tell you, they have been a lifesaver! My daughter is finishing up the last one now. I can throw them in the microwave for less than a minute, cut up a banana and she’s good.

She’s really interested in cooking, and I am trying my best to nurture that desire to learn. I want to encourage her to cook, but it’s a bit trying at times haha

 
1 1/4 C flour 

1 T sugar

1/4 tsp Cinnamon 

1 T baking powder

1/4 tsp salt

2 eggs

1 C milk

4 T melted butter 

3/4 tsp vanilla 

1/3 cup chocolate chips

• Pre heat griddle/ pan
• Combine dry ingredients 
• Combine wet ingredients 
• Mix wet and dry together and fold in chocolate chips 
• Scoop onto pan, and flip when they start to bubble. 
• Cook for another minute. 

I had a couple of them when they were fresh, quite delicious. 
To freeze, place cooked pancakes on a cookie sheet, in a single layer. 

Freeze for at least 30 minutes, then move to a freezer safe container.