CREAMY CHICKEN NOODLE SOUP

Filed Under Soups
Ingredients
2 tablespoons butter
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
6 cups chicken broth
2-3 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 cup milk
1 (16 oz.) package frozen egg noodles
Salt and pepper, to taste

Directions

Thaw noodles according to package directions.  Meanwhile, melt butter in a large sauce pan over medium-high heat.  Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes.  Add chicken broth to vegetables in pot and bring to a simmer.  Add chicken breasts and boil until chicken is cooked through, 8-10 minutes.  Remove chicken from pot and shred with two forks; set aside.  Add the milk to the pot and return to a boil.  Gently stir the thawed noodles into the broth, along with the shredded chicken.  Cook for about 15 minutes, or until noodles are tender.  Stir in cream of chicken soup and simmer a few minutes more.

Let's Dish

I plan all of my meals ahead of time, and after days of nearly 80 degree weather, I felt like a genius for having this on the menu when we woke up to 8 inches of snow earlier this week.  This is true comfort food, and the "homemade" noodles and creamy texture just add to the comfort level.   The noodles are commonly found in the freezer section of most grocery stores, alongside other frozen pastas.  You can always substitute regular dried noodles, but the frozen egg noodles are worth going out of your way to find.  If you want to make this soup even more filling, add some cubed potatoes.  I think this tastes even better the next day.

Who Dished It Up First

My mom got this recipe from a church cookbook years ago.  This is the way she always made chicken noodle soup and it's still my favorite way to cook up a pot today.

Printable recipe

DOWNEAST MAINE PUMPKIN CHOCOLATE CHIP BREAD

Filed under Breads
Ingredients

1 (15 ounce) can pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
2 cups chocolate chips

Directions
Preheat oven to 350. Grease and flour three loaf pans. In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Stir in chocolate chips. Pour into the prepared pans. Bake for about 50 minutes, or until toothpick inserted in center comes out clean.

Let's Dish
I prefer to make it in mini loaf pans or muffin tins and decrease the baking time to 20-25 minutes for muffins and 35-40 for mini loaves. I like to use mini chocolate chips if I have them handy, and have successfully replace the oil with unsweetened applesauce. I've also been known to throw in an over-ripe banana. Some people like to put raisins in their pumpkin bread, but why would you do that if there was chocolate available?  This does make a lot, but it freezes well.  And I'm sure your friends wouldn't mind if you shared.  I usually get about 8 mini loaves or 2 dozen muffins from one recipe.

Who Dished It Up First
Adapted from allrecipes.com

Printable recipe

CHICKEN ENCHILADAS WITH RED CHILE SAUCE

Filed under Main Dishes
Ingredients
1 medium onion, finely chopped
1 jalapeno, seeded and finely chopped
1 tablespoon canola oil
2-3 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8 oz.) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded cheddar cheese
1 cup shredded Monterrey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas
Cooking spray
Salt and pepper, to taste

Directions
Heat the oil in a large saucepan over medium heat.  Add the  onion, jalapeno, garlic and 1/2 teaspoon salt. Cook, stirring often, until the onions and peppers have softened, 5-7 minutes. Stir in the chili powder, cumin, and sugar, and cook for an additional minute. Stir in the tomato sauce and water. Bring to a simmer.

Place the chicken breasts into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.  Shred the chicken into bite-sized pieces and add to the onion mixture. Stir 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterrey Jack cheese and the cilantro into the chicken and onions. Toss to combine.

Spoon about 1/3 cup of the chicken mixture evenly down the center of each tortilla (if necessary, soften the tortillas by heating them in the microwave). Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.  Pour the remaining enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake at 400 degrees for 20 minutes.  Remove foil and bake another 5 minutes, or until cheese is browned and bubbly.

Let's Dish
I really, really love these chicken enchiladas with their creamy white sauce and I never thought a red sauce enchilada could compete.  But these can!  The secret is most definitely the homemade sauce.  If I knew red enchilada sauce was so easy to make and so much better than the canned stuff, I would have been making it a long time ago.  I like to double the sauce when I make this recipe, just so I can keep half in the freezer for another time.  My entire family loved these, and that doesn't happen very often around here.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

Printable recipe

EDAMAME AND BLACK BEAN SALAD

Filed under Salads, Vegetarian
Ingredients
1 cup frozen shelled edamame, thawed
1 (15 oz.) can black beans, rinsed and drained
1/4 cup red onion, chopped
2 green onions, chopped
1/2 cup red pepper, chopped
1/2 cup yellow pepper, chopped
1-2 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon dry basil
Salt and pepper, to taste

Directions
In a medium bowl, combine edamame, black beans, red and green onions, red and yellow pepper, and garlic.  In a small bowl, whisk together olive oil, red wine vinegar, sugar and basil.  Stir olive oil mixture into beans and mix well.  Season with salt and pepper, to taste.  Refrigerate for 2-3 hours before serving.

Let's Dish
I recently bought a salad like this from my local supermarket deli and new I had to try and recreate it at home.  I'm not going to lie, my husband and kids wouldn't touch this with a 10 foot pole, but I love it.  I make up a batch and keep it in the fridge for several days worth of healthy lunches. 

Who Dished It Up First
This is an original recipe inspired by my supermarket deli.

Printable recipe

PUMPKIN CINNAMON ROLLS

Filed under Breads
Ingredients
Roll Dough:
1/4 cup warm water
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 egg, beaten
3/4 cup pumpkin puree, fresh or canned
1 tablespoon melted butter
3 1/4 cups all-purpose flour (approximately)
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Filling:
1 stick (1/2 cup) butter, very soft
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese, softened
1 stick (1/2 cup) butter, softened
1 teaspoon vanilla
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions
Stir yeast into water to soften in a large bowl; let rest for 5 minutes.  Stir in the milk, eggs, pumpkin, butter, 1 1/4 cups of the flour, brown sugar, salt, cinnamon, ginger and nutmeg into the yeast mixture. Beat vigorously for 2 minutes.  Slowly add the rest of the flour, a bit at a time, until the dough is stiff enough to knead. Begin with 1 1/2 cups of flour and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. Place the dough into a greased bowl. Turn the dough in the bowl to coat the entire ball of dough with oil. Cover with plastic wrap and rise until doubled, approximately 1 hour.

Make the filling by combining the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a another bowl, set aside. Transfer the risen dough to a lightly greased work surface and roll into a 16x12 inch rectangle. Spread the softened butter over dough and then sprinkle with the sugar and spice mixture.

Starting with a long end, roll the dough into a log--it will be about 20 inches long by the time you are done rolling.  Using a very sharp knife, slice the log into 15 slices, about 1 1/2 inches thick.  Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.  Bake in a preheated 375 degree oven until the rolls are brown around the edges and beginning to turn golden brown across the center, about 20-25minutes.

While rolls bake, prepare the cream cheese frosting. With an electric mixer, beat the cream cheese, butter, vanilla, and lemon juice until smooth. Add the powdered sugar 1/2 cup at a time, blending in between, until the desired consistency is reached.   Remove rolls from oven and frost immediately with the cream cheese frosting.

Let's Dish
I don't go to the trouble of making homemade cinnamon rolls very often.  I'm quite content with the frozen version that you rise and bake.  But those don't come in pumpkin flavor, which is why I'm willing to put in the time and effort to make these.  I think I might like them even more than regular cinnamon rolls.  My husband, who claims to dislike all pumpkin desserts (he can't get over the fact that there's squash in his dessert) couldn't stop raving about these.  If you want to prepare these the night before, you can cover the unrisen rolls in plastic wrap and refrigerate them overnight. In the morning, remove the pan from the fridge and follow the instructions where you left off.  Just note that your rising time might be slightly longer because the rolls will be cold.

Who Dished It Up First
Adapted from Good Life Eats

Printable recipe

EASY BAKED MAC AND CHEESE

Filed under Main Dishes
Ingredients
1 (16 oz.) package elbow macaroni or shell pasta
8 tablespoons butter, divided
2 cups heavy cream or half and half, warm
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese,
1 cup shredded Monterrey Jack cheese,
8 ounces Velveeta, cubed
1 cup Panko breadcrumbs
Salt and pepper, to taste

Directions
Preheat oven to 350 degrees.  Cook pasta according to package directions for 8-10 minutes or until al dente; drain.  Meanwhile, melt 6 tablespoons of the butter.  Transfer pasta to a large bowl and toss with melted butter.  Stir in cream.  Add shredded cheese and Velveeta and mix well.  Season with salt and pepper to taste.  Pour pasta mixture into a greased, 9x13 baking dish (cheeses will not be melted yet).  Melt the remaining 2 tablespoons of butter and stir into the breadcrumbs.  Sprinkle the breadcrumbs over the macaroni.  Bake for 30-35 minutes or until cheese is hot and bubbly and topping is golden brown.

Let's Dish
I originally posted this recipe a few years ago, but I've made some minor changes since then and wanted to share it again.  I've tried a lot of different recipes and methods for homemade mac and cheese and I finally came up with this.  It's almost as easy as mac and cheese from a box, and much tastier!  We like to make this with shell pasta, because all that cheesy goodness gets trapped inside the noodles. Don't worry that your cheese aren't melted and smooth when you first mix things together.  Everything will come together in the oven.  As an alternative to baking, you could mix everything up in a large saucepan until the cheese is melted and creamy. You can also substitute extra cheese for the breadcrumb topping.  My whole family loves this stuff.  It's easy and it's cheesy.  What more could you ask for?

Who Dished It Up First
This is an original recipe.

Printable recipe

RASPBERRY CREAM MUFFINS

Filed under Breads
Ingredients
1 cup fresh raspberries
3/4 cups sugar,divided
1/4 cup butter, softened
1 egg
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half
1 cup finely chopped vanilla or white chips

Directions
Preheat oven to 375 degrees.  In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with half and half. Carefully stir in the chips and raspberries.  Fill greased or paper-lined muffin cups three-fourths full.  Bake for about 25 minutes or until a toothpick comes out clean.

Let's Dish
I dare say this is one of the best muffin recipes I've ever tried.  They're moist but fluffy, and bake up beautifully.  The batter is quite thick, so you do have to be careful stirring in the raspberries.  A large cookie scoop or ice cream scoop works great for measuring the batter into the muffin pan. And if you don't have half and half handy, evaporated milk is a good substitute.  I can wait to try these with other berries!

Who Dished It Up First
Adapted from allrecipes.com

Printable recipe

BROWNED BUTTER CINNAMON SPICE RICE KRISPIES TREATS

Filed under Desserts
Ingredients
6 cups Rice Krispies cereal
5 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground ginger
5 cups miniature marshmallows

Directions
Coat a 9x13 inch pan with non-stick cooking spray.  Measure the Rice Krispies into a large bowl; set aside.  Melt the butter in a large, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, 10-15 minutes. Stir occassionally to loosen brown bits on bottom of pan.  Be careful not to let the butter burn.  When the butter is browned, remove from heat and stir in the cinnamon, nutmeg and ginger.  Add the marshmallows and return the pan to low heat.  Continue stirring until the marshmallows are completely melted.  Pour the marshmallow mixture over the cereal and working quickly, stir to coat the cereal.  With the back of a buttered spoon (or buttered hands), press the mixture evenly into the prepared pan.  Cool and cut into bars.

Let's Dish
My husband, who claimed he would not like these, at half the pan himself.  The rest of the family finished them off in a day.  Think of them as a sort of sophisticated version of the classic treat.  The spice is subtle and goes perfectly with the nutty flavor of the browned butter.  I might have to make all of my Rice Krispies treats this way from now on.

Who Dished It Up First
This is my own twist on classic Rice Krispies Treats.

Printable recipe