Comfort in a Bowl

A big bowl of chicken noodle soup is the most comforting thing. There is nothing better than a big bowl on a cold day, or when you are sick, or when you just needed cheering up. Philip had his wisdom teeth out and one of the things he requested a few days after surgery was this soup. The recipe is from one of my most favorite people in the world. I remember years ago, when there was a death in our family, she made this for my family. She sent me the recipe a while ago and I have made it MANY times since then.

Chicken Noodle Soup

(Source: My friend Dolly)

Ingredients:

2-3 boneless skinless chicken breasts

1 tsp black pepper

1 tablespoon chicken bouillon or cubes

2-3 Stalks of celery, chopped

1 small onion, chopped

2 carrots, chopped

pinch of celery leaves (I used celery seed)

1 pkg Mrs Grass Noodle Soup

1 bag frozen Reames' Noodles

Directions:

Fill a Dutch oven pan with water and add chicken breasts, black pepper and chicken bouillon. Boil until chicken breasts are cooked through. Remove chicken breasts and shred. Add celery, onion, carrots and celery leaves to the dutch oven (with the cooking liquid in it). Add the shredded chicken and Mrs. Grass's noodle soup. Let cook for at least an hour. Then add Reames' noodles and cook for another 30 minutes.

Add a can of chicken broth or more seasonings if it needs more flavor.

Dinner on the MAN Stove...

Philip refers to our grill as "the man stove." My favorite part of this dinner was that Philip took it all outside and did it all on the grill (read: I did not have to cook.). The recipe was for baked teriyaki chicken and I have to say...it was much better baked than it was grilled. I don't know why. I just really prefered it baked. It was still a very good dinner though!

Baked Teriyaki Chicken

(Source: allrecipes.com)

Ingredients:

1 tablespoon cornstarch

1 tablespoon cold water

1/3 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

3 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

4-6 boneless skinless chicken breasts

Directions:

1) In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Let sauce cool.
2) Pour cooled sauce into bottom of greased 9x13 casserole dish. Dip one side of each chicken piece into the sauce and then place piece, sauce dipped side up, into the pan. Let marinate in fridge for at least one hour.
3) Preheat oven to 375 degrees.
4) Bake in preheated oven for 30 minutes or until internal temp is 165 degrees. Baste the chicken with sauce every 10 minutes during cooking.

Happy Mother's Day!

We went to a picnic today for Mother's Day/Birthdays. Unfortunately it wasn't the nicest day ever but we still had a nice time. I made the cupcakes for the big bash...homemade funfetti (Pillsbury has nothing on me!) frosted with vanilla buttercream. I like buttercream but don't usually LOVE it. I usually have a few bites of cake with frosting and then scrape the rest of it off. I thought this buttercream was super yummy and not quite as sugary as the store bought version. I would definitely make it again. I actually had to make a test cake (Yes, I am a dork!) because some of my cake recipes will sink at this altitude. So I made one recipe earlier in the week and it was good but it wasn't quite what I wanted it to be. I ended up finding this a recipe for a plain white cake and added the sprinkles to make it "funfetti." This recipe is a "high altitude" recipe and it was perfect!
Happy Mother's Day Mom! I love you!

High-Altitude White Cake

(Source: Joy of Cooking)

Preheat the oven to 375 degrees Fahrenheit. Prepare two 8- or 9-inch round cake pans as directed for your altitude.

Whish together thoroughly:

2 1/2 cups sifted cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Beat in a large bowl until foamy:

4 large egg whites

1/4 teaspoon cream of tartar

Gradually add and beat on high speed until soft, slightly droopy peaks form:

1/3 cup sugar

Set aside. Beat in another large bowl (no need to wash beaters) until well blended:

1/2 cup unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon almond or other extract - optional

On low speed, add the flour mixutre in 3 parts, alternating with:

1 1/4 cups milk

in 2 parts, down scraping the bowl after each addition. Beat on high about 30 seconds, until smooth and creamy. Gently fold the white by hand into the batter in 3 additions, until flour is no longer visible. (Then, I added 1/4 cup rainbow sprinkles to make it Funfetti.) Divide the batter between the pans. Bake until a cake tester inserted in the center comes out clean, 25 to 27 minutes. Cool in the pans on a rack for 10 to 15 minutes, then invert the cake and remove the paper liners, if using. Let cool completely.

Easy Vanilla Buttercream

(Source: Cook's Illustrated, April 2007)

Ingredients:

20 tbsp. (2 ½ sticks) unsalted butter, softened

2 ½ cups confectioners’ sugar, sifted

1/8 tsp. salt

2 tsp. vanilla extract

2 tbsp. heavy cream

Directions:In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Dos de Mayo

Philip is having his wisdom teeth out on Cinco de Mayo, so we had our Cinco de Mayo meal on the 2nd. To be honest...this isn't a holiday we celebrate...we just like Mexican food. This casserole is one of my favorites and it is pretty quick throw together.

Mexican Casserole
(Source: Sweet, Savory, Southern)

1 lb lean ground turkey
1/2 an onion, diced
1/2 cup corn kernels (canned or frozen)
1 bag Minute rice (The boil-in-a-bag kind)
1 packet taco seasoning
10 oz can diced tomatoes with chillies
14 oz can enchilada sauce
shredded Mexican cheese
6-8" tortillas

My Changes:

• I added half a can of black beans.
• I cannot find a 14 oz can of enchilada sauce so I bought 20 oz and used *almost* all of it.

Preheat oven to 375. Begin by sauteing the onion in a little olive oil until it begins to soften, about 4-5 minutes. Add the ground meat to the pan. While the meat is browning, cook the rice according to the package directions and set aside. Once the meat is browned, drain any fat or liquid from the pan. Add the corn kernals, taco seasoning and 3/4 cup water. Stir to combine. Add the rice and stir. Spray a 9x13 baking dish with cooking spray. Add 1/2 the can of enchilada sauce to the bottom of the pan. Next, make a layer with two tortillas. They should overlap a little. Add a layer of the meat mixture and then 1/2 the can of diced tomatoes with chilies. Add a thin layer of shredded cheese. Add two more tortillas and repeat the layers, ending with a layer of tortillas. Top with the additional enchilada sauce and cheese. Cover the pan with foil and bake for about 25 minutes. Remove the foil and allow to cook an additional 5-10 minutes. Let sit 5-10 minutes before serving.

I also wanted to make a desert to go with this dinner. This dessert was so quick to make and it tasted wonderful. Philip thinks this might be the best dessert I have made. I think it is definitely in the top 10. I apologize, the picture does not do it justice.

Sopapilla Cheesecake
(Source: Allrecipes.com)

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls (I used 2 packages of Pillsbury Recipe Creations.)
1/2 cup melted butter (I would use 1/4 cup next time.)
1/2 cup white sugar (I think this could be cut back to a 1/4 cup as well.)
1 teaspoon ground cinnamon (This could be cut back to 1/2 tsp.)

Directions:
1. Preheat an oven to 350 degrees Fahrenheit. Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
3. Unroll the cans of crescent roll dough and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl and sprinkle evenly over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

You Scream...I scream...

Ice cream? Good. Chocolate chip cookies? Good. Ice cream and cookies? Gooooood. I saw this and knew I had to make it. They were so cute and yummy looking.

P.S. White Chocolate Raspberry Ice Cream from Safeway is to die for!

Ice Cream Cookie Bowls

(Source: Family Fun)

Ingredients:

1/4 cup shortening

1/4 cup butter, softened

2/3 cup sugar

1 egg

1/2 tsp vanilla extract

1/2 tsp salt

1/4 tsp baking powder

1 1/2 cups flour

1/4 cup miniature semisweet chocolate chips (I used normal size milk chocolate chips because that is what I had on hand)

Directions:
1. To make the cookie cups, beat together the shortening, butter and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.

2. In a spearate bowl, sift together the salt, baking powder and flour, then gradually stir them into the batter. Stir in the chocolate chips.

3. Divide the dough in half, shape each half into a flat disk and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.

4. Heat the oven to 375 degrees. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them).

5. Unwrap 1 disk of dough, place it between 2 sheets of waxed paper and rool it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disks, rerolling and reusing any scraps.

6. Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream.

Nice Buns...

I have become quite obsessed with the task of baking homemade bread. There is really nothing better...the smell of bread in the oven...warm rolls fresh from the oven with dinner. So I decided I should tackle making hamburger buns.

Hamburger Buns

(Source: Rosa's Yummy Yums)

Ingredients:

1 cup water, lukewarm

2 tbls unsalted butter, at room temperature and creamed

1 egg

3 1/4 cups plain white flour

1/4 cup castor sugar (I just put regular sugar through the food processor)

1 tsp salt

1 tbls instant yeast

1 egg yolk (+1 tsp water)

Sesame seeds

Directions:

1. Sprinkle the yeast into the water and leave for 5 minutes. Stir to dissolve.

2. Combine all remaining dough ingredients and mix well.

3. Turn the dough out on to a lightly floured working surface and knead for about 10 minutes until you've made a soft, smooth dough.

4. Place the dough in a clean and lightly greased bowl.

5. Cover it with a towel and let rise for about 1 or 1 1/2 hours, until doubled in size.

6. Divide the dough into 8 pieces and shape each piece into a flattened ball.

7. Place the buns on greased baking sheets, cover with a towel and let rise 30 to 40 minutes, until they're quite puffy and doubled in size.

8. Preheat the oven to 375 degrees Fahrenheit.

9. Glaze the buns with the egg yolk and water mixture, then sprinkl with sesame seeds.

10. Bake the buns for 12 to 15 minutes, until they are golden brown.

11. Remove them from the oven and cool them on a wire rack.

Homemade Bagels

Philip and I were going to a Dave Ramsey class every Tuesday night so we needed something that we could grab for dinner real quick on our way out the door. Regular sandwiches got boring very quickly so I need to find a way to "dress" them up a little...enter the homemade bagel...

The recipe is for a plain bagel. I added seasonings to the top of the bagels before putting them in the oven to make them into "everything bagels." I can't wait to try using this recipe again to make cinnamon raisin bagels.

Homemade Bagels
(Source: Adapted from Baking Bites)

1tbsp active dry yeast
1 tbsp sugar
1 3/4 cups water, warm (100-110F)
4-5 cups bread flour (NOT all purpose)
1 tbsp salt
1 egg, for egg wash

Optional Seasonings:
Poppy Seeds
Onion Powder
Caraway
Sesame Seeds
Kosher Salt

In a large bowl (or the bowl of a stand mixer) combine yearst, sugar and water. Let stand for 5 miminutes, then stir in flour and salt. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.

If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low spped. Place dough in a lightly greased bowl, cover with plastic wrap and left rise for 1 hour, or until doubled in size.

When dough has risen, turn the dough out onto a very lightly floured surface and divide into 8 equal pieces (first quarters, then halves). Shape each piece into a tight ball, pinching the corners together at the bottom of the dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.

Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your finers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.

Meanwhile, bring a large pot of water to a gentle boil and preheat the oven to 400F. (I used a deep dish skillet.) Line a baking sheet with paper towels and another baking sheet with parchment paper sprinkled with cornmeal.

Working four at a time, drop the bagels carefully into the boiling water. (I did 2 at a time.) Boil for 2 minutes on each side. Using a slotted spoon or strainer, transfer bagels to the paper towels to drain for a moment, then place on the parchment-lined baking sheet. Repeat process with remaining bagels.

Brush boiled bagels with a lightly beaten egg (a pastry brush is a good tool for this) and sprinkle with seasonings. Bake for 24 minutes, or until golden brown. Cool completely on a wire rack (bagel will soften slightly as it cools). Slice and toast to serve.