Creamy Chicken Noodle Soup

1-2 boneless skinless chicken breasts cooked and cubed. (Or 1-2 cups chopped leftover chicken)

1 cup celery, chopped

1/2 diced onion

3 carrots, chopped or grated

1 Tbsp. parsley, dried

1 Tbsp chicken bouillon or 2-3 cubes

4-6 cups water

Simmer till meat is cooked on stove or in crockpot. 

Or cook onion, carrots and celery till tender. Bring to boil and add last 3 ingredients.

10 min before serving add

3-4 cups egg noodles

1 can cream of chicken soup

1/2 cup sour cream

Lemon Herb Chicken Breast

Made this for a relief society Christmas dinner. I 4x the sauce and had to peel SO much garlic. If you make a larger batch I HIGHLY recommend getting the pre peeled stuff from Costco. 

Adapted from Ina Garten

Yield: 4 chicken breasts

Ingredients

• 1/4 cup olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1 tablespoon grated lemon zest (2 lemons) keep the lemon skin. I bake it with the chicken
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme leaves
• Kosher salt and freshly ground black pepper
• 4-6 boneless chicken breasts
• 1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Best Pumpkin Bread

I was sick one Saturday and watched a lot of Americas Test Kitchen. They made the BEST pumpkin bread. It is soooo good! They explain that they don't want the metallic, heavy bread and it is for sure none of these things. Just moist and fluffy. A bit like zucchini bread in texture. I made 1 big loaf and 4 small loaves. It baked for about half an hour. I might put some oats in the topping and add some chocolate chips next time. 10/10!

Makes 2 loaves

The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.

INGREDIENTS

• Topping

• 5tablespoons packed (2 1/4 ounces) light brown sugar
• 1tablespoon all-purpose flour
• 1tablespoon unsalted butter, softened
• 1teaspoon ground cinnamon
• 1/8teaspoon salt

• Bread

• 2cups (10 ounces) all-purpose flour
• 1 1/2teaspoons baking powder
• 1/2teaspoon baking soda
• 1(15-ounce) can unsweetened pumpkin puree
• 1teaspoon salt
• 1 1/2teaspoons ground cinnamon
• 1/4teaspoon ground nutmeg
• 1/8teaspoon ground cloves
• 1cup (7 ounces) granulated sugar
• 1cup packed (7 ounces) light brown sugar
• 1/2cup vegetable oil
• 4ounces cream cheese, cut into 12 pieces
• 4large eggs
• 1/4cup buttermilk
• 1cup walnuts, toasted and chopped fine

INSTRUCTIONS

1. 1. FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.
   2. FOR THE BREAD: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder, and baking soda together in bowl.
   3. Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
   4. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.

Sunday Pork Tenderloin

Once again Ina Garten has exceeded my expectations! This was so easy and so delicious!

Ingredients
1 small lemon, zest grated (I didn't have one and it was great without it,
1/2 cup freshly squeezed lemon juice 
olive oil
2 tablespoons minced garlic (3 cloves
1 tablespoon rosemary
1/2 tablespoon chopped thyme 
1 teaspoons Dijon mustard
Kosher salt
1 pork tenderloins (about 1 pound)
Freshly ground black pepper
Directions
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 1 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 2 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

SERVES 2-4

I also added a couple of cubed, boiled Yukon gold potatoes to the pan and baked them in the juices. Yummy served with steamed squash.

10/10


Read more at: http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe/index.html?oc=linkback

Apple Muffins

I am on a crazy muffin kick these days. On the search for a yummy fall muffin.  Found it! These are sooooo good! Makes a perfect dozen puffy delicious Fall muffins. Hope you enjoy!

My only modification was that I have discovered my awesome Costco olive oil can go into stuff as oil with NO weird flavor! Woot! 

Ingredients
1/4 cup butter, softened & 3 TBSP. olive oil (or you can just do 1/2 cup butter)
3/4 cup packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3-3/4 cup buttermilk
1 cup finely chopped apple (feel free to add a little extra)

Crumb Topping
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
pinch of salt
3 tablespoons softened butter

Chopped nuts if you like

Yield: 1 dozen

Heat oven to 375F. Line muffin tin with liners. 

In a large bowl, cream together butter and brown sugar with an electric mixer. Add in eggs and vanilla extract; beat until well blended and fluffy.

In another bowl, combine flour, baking powder, cinnamon, and salt.

Add dry mixture to wet mixture, one third at a time, while alternating with buttermilk. Beat just until blended. Fold in chopped apples. Fill muffin liners about 3/4 full. Will make 12.

Now we’re going to make the crumb topping! Use the empty bowl from the dry ingredients, and mix together the flour, cinnamon, brown sugar, and salt. Work the softened butter in with your fingers. Sprinkle over muffin mixture.

Bake about 20 minutes, or until a toothpick inserted comes out clean.

Feel free to add a glaze on top. 

Via Cincyshopper

Beef Zucchini Enchiladas

Via Recipe Girl https://www.recipegirl.com/easy-beef-enchiladas/ 

1 pound lean ground beef
1/2-1 cup diced onion
1-2 cups finely diced zucchini (I really loosely use this list. I just chop up a bunch of zucchini and an onion and add about 1/2- 1 lb ground beef that's already been cooked. I sprinkle it with garlic salt and sometimes cumin or Tajin. Just to add some flavor. 

Salt, pepper, seasoning.

12 corn tortillas, heated or I like to steam the tortillas as the meat mixture is finishing up. Can use flour tortillas too.
2 1/2 cups red enchilada sauce, canned or homemade
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream (don't skip the toppings!)

1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

2. Heat some olive oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.

3. Return pan to medium heat and add onion and zucchini. Sprinkle with salt, pepper and any seasoning you like. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside. Place tortillas in pan and corner for 1-2 min and flip and repeat.

4. Add 1/2 cup or half a can of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Note that my tortillas ALWAYS break so it doesnt look very pretty...Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas and place grated cheese on top. Cover the dish with foil and bake for 30 minutes or until bubbly (sometimes less sometimes more).

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

8. Serve immediately with desired condiments.

This is yummy as leftovers and if I made extra it makes a great giveaway meal or freeze for next time. 

Cinnamon Roll Pancakes

Ok these are the most sinful pancakes ever but boy are they amazing! Like a soft yummy cinnamon roll with 1/6 of the work. Definitely a keeper for special occasions and holidays. The filling and glaze makes enough for 2 batches or pancakes but for the two of us I just store it in the fridge.

Cinnamon Roll Pancakes:

For Pancakes:
1 cup all-purpose flour +1TBSP
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

If you have it 1-2 TBSP applesauce

Yield 6-7 medium/ large pancakes

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Enough for 2 batches of pancakes

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese 
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Enough for 2 batches pancakes