dena's cheesy chicken dip

This recipe came from my sister Dena.  We visited them about six months ago, and she made this dip one night for dinner.  It seems to have made a big impression on Derek, as he recently requested that I call her up and get the recipe.  Months later, he had a craving. :)  Silly man.  Anyway, she says it's not her original recipe (Pinterest, maybe?) but I'm calling it that for a lack of better title.  She gave me a rough idea of the ingredients, and this is what I came up with.  It was easy and a major hit with the whole fam!  Also, you may notice there is no picture.  It was just that good.  Try it out.  It's yum.



RECIPE: Dena's Cheesy Chicken Dip

Ingredients:
3/4 of a rotisserie chicken, shredded
2 bricks cream cheese
2 cans black beans
2 cans Rotel
1 can corn (or frozen, whatev)
2 Tbs minced onion
1/4 tsp chili powder {This gives it a slight but distinguishable kick.}

Directions:
Toss all ingredients together on the stove.  Warm through, until cheese is melted and all are incorporated.  {Would also be a great crock pot dish.}  Serve with tortilla chips.  Enjoy!

chicken & barley soup

Original recipe from 365 Days of Slow Cooking.  I made it my own mostly because I was lazy and/or don't do well with directions. :)  I really liked how it turned out, though.  Even the kids loved it!  This will definitely be made again!


RECIPE: Chicken & Barley Soup

Serves: 10
Calories: 177 

Ingredients:
1 lb chicken breast
4 stalks celery, chopped
2 c carrots, chopped
2 tsp minced onion
1/2 c onion, diced (opt)
1 can diced tomatoes
1 (small) can tomato sauce
10 c chicken broth (or bullion+water)
{I went waay overboard with the bullion...oops.}
1 bay leaf
1 tsp dried basil
1/4 tap ground pepper
1 Tbsp olive oil
1/2 tsp garlic powder
(Add later) 1 c quick-cooking barley

Directions:
Chop/measure/prepare ingredients. Add all but barley to the slow cooker. Cool on high until boiling (about an hour), then reduce to low to finish (2-3 hrs). Add the barley for the last 30 minutes of cooking time. Remove the bay leaf before serving.

Serve warm with artisan bread on the side. Enjoy.

chicken noodle soup with homemade egg noodles

I've never been a huge fan of Chicken Noodle Soup.  It's just always been kind of "meh" for me.  But (humbly speaking) this soup is pretty freakin' delicious!  I could eat it and eat it... and it's pretty low calorie, too!  I experimented the last time I cooked this and added a few random spices/herbs that smelled like they'd be good (one way that having a super sniffer is beneficial), and it worked out reeeeallly well.  It's amazing what a teensy bit of this or that can do to change a dish and add dimension to the flavors.  Mmm.  Try this soup and let me know what you think.  As for me and my house... well, we think it's pretty spectacular!

homemade noodles = so domestic!

The kids love to help me cook!
Here they are stirring the "worms" (noodles). :D

RECIPE: Chicken Noodle Soup

Serves: 8
Calories: 188  

Ingredients:
1 onion, diced
2 cans chicken breast*
10 c. chicken stock/broth/bullion+water
2 c. carrots, sliced
3-4 stalks celery, diced
1/2 bay leaf
1 tsp poultry seasoning
dash curry powder {Small amount but BIG impact!  Don't leave it out!}
pepper/salt to taste {Go easy on salt as bullion is pretty salty.}
1/2 package home-style egg noodles or 1 batch Homemade Egg Noodles

* This time I used leftover shredded turkey from Thanksgiving in lieu of the chicken, and it was delicious.  You could also certainly cook and shred your chicken instead of using canned, but I'm just not that ambitious.  Also, this time I had a bit of cabbage and red onion in my fridge that needed used up, so I chopped them up and added them, too!  It was yummy, and it felt good to avoid waste!

Directions: 
First prepare your homemade egg noodle dough.  While it is resting, start the soup.

In a large pot over med-high heat, caramelize the onion a bit and add chicken breast.  Let these cook just a minute, then add water+bullion/broth/stock plus all the veggies and seasonings.  Bring to a boil and let simmer for 5-10 minutes (to allow the flavors to distribute and develop).  While this is simmering, roll out and slice the noodles.  Add the noodles to the boiling soup, one at a time so they don't clump together.  Cook for maybe 5 minutes more.  Then serve!  Super quick, easy, and soooo delicious!


RECIPE: Homemade Egg Noodles

Ingredients:
3-4 eggs
1 Tbsp water (or milk)
1/4 tsp baking powder
2ish cups (just add a bit at a time) flour

Directions:
In a small-medium bowl, mix all ingredients together just until the dough is no longer sticky.  Knead a bit, but don't over work it.  Let rest for 5ish minutes.  Then roll out as thin as you can get it and slice (with a pizza cutter is easiest) thinly... about 1/4 in wide.  Add to boiling soup and cook about 3-4 minutes.  Done!