I didn’t make it in time for an after photo 🤣 family ate that up!
Old Fashioned chicken noodle soup to me…with fideo in place of other noodles/pasta 🤭🐔🥣either way you look at it…it’s DELICIOUS 😋 I ALMOST went with Ditalini Pasta, but I left it up to my daughter, so fideo it is 😍
I didn’t follow a recipe, however the closest one I found to how I made it; making stock first, with chicken leg quarters 😳 that’s what I had to work with on this occasion 😉 rather than what following recipe uses ⤵️
The Spruce Eats recipe here ⤵️
Or if you’re familiar…make old fashioned classic chicken noodle soup using tiny pasta, like fideo; hence the name. Personally I like getting a deep flavor broth from homemade stock, along with seasonings & herbs, etc. And I like to simmer well for a couple hours. 🤷♀️ it works
Adapted from this – Ingredients:
- 2-1/2 pounds bone-in chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 10 cups chicken broth
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 2 bay leaves
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 3 cups uncooked kluski or other egg noodles (about 8 ounces)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Optional: Additional salt and pepper
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
- Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
- Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
- Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves. – a taste of home 🥰
My dad use to make these regularly when I was growing up; but I thought he made it up
This is his original recipe – (‘pet’ milk means evaporated milk; his shorthand).
Below is another version I found in an old cookbook…
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1/4 cup ketchup
- 1/4 cup chopped onion
- 1/2 cup crushed cornflakes
- 1/2 cup heavy whipping cream
- 2 loaves brown ‘n’ serve French bread
- 1 cup (4 ounces) shredded cheddar cheese
- In a 2-quart bowl, mix together first eight ingredients. Cut each loaf of bread in half lengthwise; spread one-half of meat mixture over each half, covering all the way to edges. Place on baking sheet.
- Bake at 350° for about 25 minutes or until meat is cooked, sprinkling with cheese during the last 5 minutes of baking. Cut into slices to serve. Yield: 8 servings.
Recipe from The Spruce Eats
For the Meatballs:
- 1 1/2 cups soft breadcrumbs, from about 3 slices bread
- 1 tablespoon minced dried onion, or 1/4 cup finely chopped onion
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg, or allspice
- 3/4 cup milk
- 2 pounds ground beef
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
For the Gravy:
- 2 tablespoons all-purpose flour
- 1 (10 1/2-ounce) can condensed beef broth
- 1 cup half-and-half, or light cream
Wash sweet potatoes, wrap in one layer of foil, but seal. Bake at 375° for 45 – 55 minutes, depending on size, flipping over halfway through. When 15 – 20 minutes left I put zucchini slices that I tossed in garlic evoo, salt, pepper & seasoned breadcrumbs. Heated little smokies with favorite bbq sauce also. I had made cucumber salad before starting dinner, and I used zesty Italian dressing. When sweet potatoes are done, remove, slice open, squeeze to open, add butter, marshmallows, drizzle with caramel sauce (homemade is best, or a good store bought), then add more marshmallows and put under broiler just enough to toast marshmallows. I like a dash of sea salt on all that, my daughter does not 🤷♀️ so ‘to taste’. We saw 👀 the potatoes as main course 😆 & the rest were sides. Although 🤫 it’s like eating dessert first 🤭
Red Chile Beef Stew or Chile Colorado
I don’t use a recipe, but this is closest to what I use; I use guajillo, New Mexico Chile, ancho chile pods and chipotle with adobo sauce, plus chile powders (new Mexico green, Mexican red & adobo seasoning, all from The Spice House); I sear then pressure cook beef AND other ingredients (peppers 🌶, onion, garlic, seasonings, BEEF broth..about 2 cups) for 25 minutes, transfer beef to stovetop pan, then add strained contents from PC. I add some tomato sauce to taste…small can IF I don’t have tomatoes 🍅 There are tons of recipes out there. The PC way makes the meat melt-in-your-mouth tender! Adjust seasonings to taste. Me and my family LOVE this sh💢t‼️😋 it reminds me of birria tacos (but with flour tortillas) which you can find at same blog 😉⤵️
RECIPE HERE ➡️ Chile Colorado Recipe (Mexican Stew) – nice blog – I do like my beef in larger chunks, but my daughter likes it small 🤷♀️ it tastes the same. A video of Carne Con Chile Rojo below…
A Carne Con Chile Rojo video ⤵️
I did lay my ham face down in pan 😉 AND I made my own brown sugar, which I like heavy with the molasses. Lastly, I did not have a spiral sliced ham; sliced it old school 😜 make it work. Potato salad at bottom.
“This gorgeously glazed ham will be the star of your holiday spread. It has a perfectly sweet candied outside with soft spiced pears to serve on the side.” And that it does! It’s delicious.
- 2 (15 oz) halved pears in 100% juice
- 1 1/2 cups Dixie Crystals Dark Brown Sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon all spice
- 1 (8 to 10 pound) spiral sliced smoked ham
- Preheat oven to 325°F. Place ham in roasting dish, set aside.1
- In a medium sauce pan over medium-high heat, combine pears (with juice), dark brown sugar, apple cider vinegar, vanilla extract, pepper and all spice. Bring to a low boil for 10 minutes, until slightly thickened.2
- Slowly pour the pear mixture on top of the ham. Cover with foil and place ham in oven.3
- Cook for a total of two hours, basting the ham every 30 minutes.4
- Let ham rest for 15 minutes, then serve.5
DIXIE CRYSTALS INSIGHT
Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef 👩🍳
Note: Chef Eddy 👨🍳
➡️ POTATO SALAD Recipe ⬅️ ⤵️ or here https://dawns-ad-lib.com/2016/07/01/how-to-make-the-best-potato-salad/
- 1 (3-4 pound) boneless roast beef (chuck or round roast)
- 1 cup beef stock or broth
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce or coconut aminos
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic chopped
- Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
- Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
- – from add a pinch 😉
It is delicious!
Easy & delicious 😋
I adapted from recipe below, however…I eyeball it AND I used coconut aminos instead of soy sauce 😋 🥥 of course double the garlic. Had it with steak, lost the pictures 😳
- 2 pounds mushrooms
- 1 tablespoon oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons soy sauce (or tamari)
- 3 cloves garlic, chopped
- 1/2 teaspoon thyme, chopped
- salt and pepper to taste
- Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.
Source : allrecipes.Com
The leftovers I added to caramelized onions the next day to go with pork chops 😜 corn on cob (cooked with milk, water, salt, sugar & butter 🤷♀️), garlic & thyme peewee potatoes.
Also made that style corn with meatloaf & mashed potatoes 🌽
Classic Meatloaf I added carrots 🥕 this time AND made 2 smaller loaves. Also added a little Worcestershire sauce to ketchup topping.
Of course the ingredients can vary according to what you have “make it work” 😉 from seasoning to veggies; many like relish in theirs, we do NOT, green onions are great, or leaving out one or two 🤷♀️ TASTE as you go. You might like more or less vinegar? More sugar? Salt…pepper, celery salt works if you’re out of celery, recipe doesn’t list radishes, but I use them whenever i have them, I’ve used olives, etc..
1 1/2 cups elbow macaroni
1 cup Mayonnaise
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 Tbsp. Dijon Mustard
1 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1 cup sliced celery
1 cup chopped green &/or red bell pepper
1/4 cup chopped onion
Cook macaroni according to package directions; drain and rinse with cold water until cool.
Mix mayonnaise, vinegar, Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, green pepper and onion. Serve chilled.