Hearty Chicken Noodle Soup

Gluten Free Hearty Chicken Noodle Soup

2 Chicken Breasts
1-2 tsp Garlic powder
1-2 tsp Onion Powder
1 Tbls Parsley
Salt and Pepper to taste
Pinch of Tarragon optional
1/2 Onion diced
1 stalk celery
2 carrots diced
Noodles

Boil 2 chicken breasts in about 3-4 quarts of water (a big pot ful). Season water with Garlic, Onion powder, Parsley, Tarragon (if you like that), Salt, and Pepper. (I also threw in some dried veggie mix I had). Cook chicken on low for about an hour. This makes it nice and tender. Dice onions and celery and fry them on the stove with a little oil. Dice carrots. Once chicken is cooked, add the carrots to the broth while you dice the chicken. Add your choice of noodle (I chose DeBoles Penne rice noodle's.) Cook until noodles are soft. Add extra seasoning to taste.

Sorry I never measure my seasonings. I just do it till it tastes good. I usually do a lot though.

Summer Squash Casserole

Hi everyone. Here is another good recipe to use up some of that proliferate squash. This casserole goes in a hurry at my house. So good! I got the recipe from Mom, who got it from someone in her book club-- wouldn't it be wild if it is one of Gaye's. It kind of looks like her handwriting.

2lbs (6 Cups) yellow summer squash sliced (I use zucchini too and do way more than 6 cups-cause I need to use up more than that!)
1/4 C onion (I use a whole onion)
1 Can condensed cream of chicken soup
1 C sour cream
1 C shredded carrot (I do more)
1 8 oz pk seasoned stuffing mix
1/2 C butter melted
(I also add shredded cheddar cheese mix and 1 lb cooked sausage)

In sauce pan cook sliced squash and chopped onion in salted water (5+ min). Combine soup and sour cream, stir in shredded carrots. Fold in drained squash and onion. Combine stuffing minx and butter. Spread half of stuffing mixture in bottom of 9x13 baking dish. (Then add sausage) Spoon vegetable mixture on top. (Sprinkle some cheese) and remaining stuffing over veg. Bake 350 for 25 to 30 min. Great summertime meal.

Raspberry Cream Pie

I can't wait to make this with my raspberries!  I saw this recipe once again on the Pioneer Woman's site and thought I'd share it here.  I want to make most things that I see on her site.  Oh, and will someone please please please make me these?

Please see this link for step-by-step photos. 

Ingredients


■25 whole Oreo Chocolate Sandwich Cookies
■4 Tablespoons Butter, Melted
■1 cup (generous) Raspberries
■3 Tablespoons Sugar
■2 containers (6 Ounce Each) Raspberry Yogurt
■1 package (3.4 Ounch) Instant Vanilla Pudding Mix
■1 cup Heavy Whipping Cream
■Extra Raspberries For Garnish

Preparation Instructions

To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.
Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.
In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.

Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.

Zucchini and yellow squash spaghetti

So, this is a recipe I just throw together often, because I always have these ingredients once my zucc and squash start growing out of my ears...

A bunch of zucchini
A bunch of yellow squash
A handful of fresh Basil
Shredded carrots, or carrots cut up small
Fresh or dried onions to taste
Some fresh tomatoes
Oregano, fresh or dried (I just have dried)
Season salt
Garlic salt
Salt & Pepper
3 small cans of Tomato sauce
Shredded cheese
Spaghetti or linguini noodles

I fry up the veggies in oil or butter and garlic salt, season salt, salt & pepper, for awhile, and once they start to get soft, I'll pour in the tomato sauce.  Add the fresh basil and oregano, some more garlic salt if needed.  Just keep tasting and adding stuff.  It's good that way.  Let it simmer for awhile, not too long though, you don't want your zucc and squash to be mushy.  Put over pasta and add some cheese!  Easy-peasy!  Remy loves it.  It's a great way to get kids to eat zucchini. :)   

Zucchini Bread

Bring on the ZUCCHINI SEASON!  Let's post all of our favorite Zucchini recipes!  This recipe is from the wonderful cook, Jane.  She gave me a loaf, and it's sooo good.

Zucchini Bread


MIX all together:

1 c brown sugar
1 c white sugar
1 c oil
3 eggs, beaten well
2 c grated zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1 ½ tsp baking POWDER
**chocolate chips if desired
POUR into a well greased loaf pan.

BAKE @ 325 degrees for 1 hour – makes 1 large loaf or 2 small loaves

Cherry Dessert

So I have really been craving the Cherry Dessert Mom used to make for Sundays. I found a place in Willard that sells pitted tart cherries. I was so excited and happy!! You all have to make this and let the memories flow.

Cherry Dessert

1/2 Cup butter
White or Yellow Cake Mix
1/2+ Cup chopped nuts

Cut the butter into the cake mix. Pour cherries in bottom of 9x13 pan. Put cake mix over the cherries.
Bake 350 for 45min. (Does it get any easier than that?)

Serve hot with Vanilla Ice Cream. Heaven--Seriously so good. Tastes likes Sunday! Thanks Mom!

Cilantro Lime Pesto

This is just something that I made up, so I'll try to put it into recipe form!

Some pasta--enough to feed a family of 6--linguini, fetuccini, spaghetti, angel hair.  Whatever you've got.
2 packages of McCormick dry Pesto sauce
Oil
Water
4-6 chicken breasts depending on size
1 bunch of Cilantro
A few limes
A package of Pine nuts

OK-  So start cooking your pasta and cube your chicken either before or while it's cooking in some oil.  Mix up the packages of pesto sauce according to the directions on back in a separate bowl or measuring cup.  I always add a little more water than what it says.  Once chicken is 3/4 cooked, pour the pesto in the pan with the chicken.  Let that cook for a bit.  While that's cooking, grab your cilantro and throw some in a food processor and cut it up small.  Depending on how much you love cilantro depends on how much you do.  I usually probably do 1/2 C to 3/4 C of chopped up cilantro.  Put that into the pesto chicken and mix it up.  Don't cook it a lot because then the cilantro loses it's flavor a little.  It's better fresh.  Drain the pasta and dish up some in a bowl or plate.  Pour the pesto chicken and saucy stuff onto pasta, squeeze a bunch of lime juice on top and sprinkle pine nuts all over.  (PS-the lime juice is key, so don't forget it!)  This is a staple at my house.

Another variation to this recipe goes as follows:

If I don't have cilantro or limes, I just do everything the same except add cream of chicken and some milk or half and half and sometimes some sour cream to the chicken and pesto and just eat that over the pasta.  It's quite good as well.

 

Summer Recipes

OK, so I need some fun summer recipes! So let's share some!
Kathryn

Rhubarb Crisp

This is Mom's recipe and we love it. Adding berries to this is also really good. I also use the crisp recipe for my apple crisp. I use fresh apples or homemade apple pie filling that I can in the fall.

2 1/2 to 3 cups of diced rhubarb
1/4 tsp. salt
2/3 cup sugar
1/2 cup flour
1/2 cup chopped nuts

Stir up above ingredients and put in a 9 x 13 buttered pan.

In separate mixing bowl:
1 cup brown sugar
1/2 tsp. salt
3/4 cup flour
1 cup oatmeal
3/4 cup butter, softened

Mix with pastry cutter and sprinkle evenly over rhubarb mixture. Sprinkle on top very last 3 Tbsp. water. Bake at 350 degrees for 45 minutes.

Easy Rhubarb Cake

It is that time of year when the rhubarb is on. This is a fun way to use it up.

1 package yellow cake mix
5 cups diced rhubarb (fresh or frozen)
1 cup sugar
1 cup heavy cream

Mix cake as instructed on package. Pour batter into greased 9 x 13 pan. Sprinkle rhubarb evenly over batter. Sprinkle with sugar. Pour cream over top. Do not mix. Bake at 350 degrees for 30- 40 minutes or until cake is done.