Spicy Chicken Soup

I made this a few nights ago.  We had a few sickies in the house and it had been raining, so what could be better than soup (especially if said soup had a little heat to clear the sinuses)!  Found this on allrecipies.com, and it is definitely a keeper.  It was simple, just took some time to simmer.  All in all, I think it took about three hours, but only about 20 minutes of actual prep work.  John, Cory, and I really liked it.  The others tolerated it, but they really liked the rolls that went with it.  :)

• 2 quarts water (8 cups)

• 8 boneless, skinless chicken breast halves

• 1/2 tsp salt

• 1 tsp ground black pepper

• 1 tsp garlic powder

• 2 TBS dried parsley

• 1 TBS onion powder

• 5 cubes chicken bouillon (5 tsp)

• 3 TBS olive oil

• 1 onion, chopped

• 3 cloves garlic, chopped

• 1 (16 oz) jar chunky salsa

• 3 (14.5 oz) cans diced tomatoes

• 1 (10.75 oz) can condensed tomato soup

• 3 TBS chili powder

• 1 (15 oz) can whole kernel corn, drained (I used a bag of frozen corn)

• 2 (16 oz) cans chili beans, undrained (I used one chili beans, one black beans)

• 1 (8 oz) container sour cream

1. In a large pot over medium heat, combine water, chicken breasts, salt, black pepper, garlic powder, and chicken bouillon cubes.  Bring to boil, then reduce heat and simmer over low heat for 1 hour, or until juices are clear.  Remove chicken and reserve broth.  Shred chicken.

1. In a large pot over medium heat, cook onion and garlic in olive oil until slightly brown.  Stir in remaining ingredients (including sour cream) and 5 cups of the reserved broth.  (I didn't have enough broth, so I added a little water and a little extra sour cream).  Simmer at least 30 minutes.  

*I didn't have a pot big enough for the 2nd step, so I used to pots.  One I added dried minced jalepenos and cayenne pepper, for some extra heat.  It was wonderful.  The other I left mild for the kids.  

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Pancakes

I found a good kid-approved pancake recipe today.  Nothing too fancy or special, but they liked it.  I doubled the recipe to feed my herd of boys.

• 3/4 Cup milk
• 2 TBS white vinegar
• 1 Cup flour
• 2 TBS white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 2 TBS butter, melted

1. Combine milk and vinegar in a small bowl, set aside 5 minutes to allow milk to sour.
2. Combine dry ingredients in separate, medium sized mixing bowl.  
3. Whisk egg and melted butter into the soured milk.
4. Pour the flour into wet ingredients and whisk until lumps are gone.
5. Heat large skillet over medium heat, and lightly grease.  Pour 1/4 cupfuls of batter onto hot skillet.  When bubbles appear on the surface, flip with spatula, and cook until browned on the other side.  

I don't like using straight maple syrup because of the utter lack of protein in the meal.  The kids, even after eating 5 or 6 pancakes each, will be hungry by 9am unless I give them a little extra something.  So, in a microwave safe bowl I pour about 1 cup maple syrup (Just a fake maple syrup girl myself), then I add about 1/4 cup creamy peanut butter.  Cook on hi for about 30 seconds, stir together, and use that for syrup.  The kids will fill up faster, and it'll last longer in their little growing bodies.  

Biscuits and Gravy

I got this recipe from a friend of mine, Laura Richins.  (Thanks, Laura!)  I have made this time and time again.  Easy.  Delicious.  I use the Pillsbury refrigerator biscuits, and top them with this gravy:

• 2 TBS butter
• 16 oz ground pork sausage (I prefer Jimmy Dean, regular or mild flavor)
• 3 TBS flour
• 1 TBS Worcestershire sauce
• 1 1/2 Cups milk

1. In large skillet, melt butter over medium-hi heat for 1-1 1/2 minutes, or until browned.  Add sausage and cook until browned, stirring to crumble.
2. Add flour to coat, mix well.  
3. Add Worcestershire sauce and milk, mix well.  Cook 2-4 minutes, or until sauce thickens, stirring constantly.  
4. Pour over biscuits, serve warm.

Cinnamon Roll Pancakes

My sister-in-law showed me this recipe and it has become an instant favorite.  It has become our go-to breakfast for birthdays and special occasions.  All the taste of a cinnamon roll, with a quarter of the work!  :)

I used a Bisquick pancake mix, then added the cinnamon swirl.  

Cinnamon Filling

1 cup butter, melted

1 1/2 cup brown sugar

2 TBS ground cinnamon

Mix ingredients until smooth, then spoon into disposable piping bag.  If you don't have one, you can just use a zip lock bag, then cut the tip off.  

Pour pancake batter on preheated (325 degrees), lightly greased skillet.  Add filling, starting from the center and swirling out.  

When the pancake has lots of bubbles, flip the pancake.  This will melt the cinnamon filling, leaving a cinnamon swirl crater.  (If the griddle is too hot, it will burn the cinnamon).  

Once slightly cooled, you can add a glaze, frosting, or even just plain maple syrup.  

Glaze

1/2 cup butter, melted

4 oz cream cheese

1 1/2 cup powdered sugar

1 tsp vanilla

In microwave safe bowl, melt the butter and cream cheese, then stir together.  Whisk in the powdered sugar and vanilla.  Add milk to make desired glaze consistency.     

Herby Chicken and Potatoes

Yeah, I couldn't figure what to call this recipe...ha ha ha

Anyways, I made this last night and it was good.  The potatoes were exceptional!!  Here is my modified version of the recipe:

• 4 chicken breasts, cut in half
• 4 TBS olive oil
• 2 TBS grated onion
• 4 cloves garlic, minced
• 1 tsp thyme
• 1 tsp salt
• 1 tsp rosemary
• 1 tsp ground black pepper
• 1/2 tsp sage
• 1/4 tsp marjoram
• 1/4 tsp hot pepper sauce
• 4 1/2 tsp fresh parsley (I used 1 TBS dried parsley)
• 5 medium sized potatoes, peeled and sliced to 1/4" to 1/2" thickness

1. Preheat oven to 425.
2. Spray large cookie sheet with PAM.  Arrange chicken and sliced potatoes on cookie sheet.  Whisk together remaining ingredients (if using fresh parsley, wait until the end to add that).  Pour herb sauce over chicken and potatoes, reserving some of the herb sauce for later use.  Bake in preheated oven for 30 minutes, basting occasionally.  Move pan up in the oven and switch oven heat to broil.  Broil until chicken and potatoes have a nice color, about 3-5 minutes. 

Peanut Butter and Banana French Toast

This is a kiddo favorite!!!  So oooey goooey!  And not completely unhealthy...

This makes 4 french toast sandwiches.

• 4 eggs
• 1 tsp vanilla
• 8 TBS creamy peanut butter
• 8 slices of bread (I usually use whole wheat)
• 2 bananas, sliced
• 8 tsp butter
• I also use cinnamon and raisins

1. In a small bowl, whisk together the eggs and vanilla
2. Spread 1 TBS peanut butter on top of each slice of bread.  (This is where I sprinkle peanut butter with cinnamon.)  Top half the slices of bread with sliced bananas (and raisins, if you'd like), and then put other piece of peanut buttered bread on top, making a sandwich.  
3. Heat skillet to med-lo, and melt 2 tsp butter.  Dip sandwiches in egg mixture, then place on preheated skillet.  (I cook 2 at a time).  Cook a couple minutes on each side, until golden brown.  I add 2 tsp of butter to the pan each time I cook a new batch.  Once cooked, you can top with a little maple syrup and powdered sugar, or just leave it plain.  Serve warm with milk, preferably chocolate milk.  :)

Chocolate Chip Cookies

The New York Times rated this the best Chocolate Chip cookie recipe.  Of course, I HAD to try it.  ha ha.  

I was impressed with this recipe.  They turn out beautiful, and very tasty!  Definitely a keeper recipe!

The recipe recommends you leave them covered and refrigerated 36 hours before cooking.  I tried cooking them immediately, and they turn out delicious.  If you are able to wait the 36 hours, or even 24, they turn a more beautiful golden brown, and they have a more brown sugary/toffee taste to them.  Definitely worth the wait, if you can!

• 2 cups, minus 2 TBS cake flour (I used all purpose flour)
• 1 2/3 cup bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp coarse salt (I used Kosher salt, and then reduced it to 1 tsp because I used salted butter)
• 1 1/4 cups unsalted butter (used salted, then reduced the amount of salt)
• 1 1/4 cups light brown sugar
• 1 cup, plus 2 TBS white sugar
• 2 large eggs
• 2 tsp natural vanilla extract (I used imitation vanilla extract)
• 1 1/4 lbs bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used 12 oz Nestle semisweet chocolate chips and/or chunks)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. (I didn't have a paddle attachment, so I used my regular mixing beaters)  Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. (I just used a non-stick cookie pan, didn't even spray it) Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt (didn't do) and bake until golden brown but still soft, 18 to 20 minutes. (It only took 10-13 minutes, but I think I made smaller cookies) Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. (I just took them off the pan after about 10 minutes and stuck them on a paper plate) Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.