Chicken Noodle Soup

Nothing tastes better on a cold winter’s night than a bowl of hot soup. It makes up quick and tastes delicious – belly-warming Chicken Noodle Soup.

I think soup is the ultimate comfort food. Add a chunk of homemade artisan bread and you could comfort yourself right into hibernation mode. Not to mention, with all the creeping crud going around, you can’t choose a better remedy than this.

I’ve had people request this soup to help cure a cold. I don’t profess to be a doctor but I can tell you that the herbs and spices in this soup do seem to help make you feel better. So that old wives’ tale about chicken soup for a cold may be more truth than folklore. And, heck, if it doesn’t cure it, at least you get a meal that will warm your soul.

Let’s make some soup!

[recipe title=”Chicken Noodle Soup” servings=”6″ time=”1 hour” difficulty=”easy”]

Ingredients

2 tablespoons olive oil
1 medium sweet onion chopped
3 cloves garlic finely chopped
3 or 4 medium carrots chopped
3 stalks celery cut long ways then chopped
3 boneless, skinless chicken breast cubed
1 tablespoon Italian seasoning
1 bay leaf
1⁄2 teaspoon salt & pepper
4 (14 1⁄2-oz) cans chicken broth
2 cups water
1⁄2 8-oz bag egg noodles

Directions

In a medium stockpot, heat oil on medium heat. Add onions and garlic, stirring for 4 or 5 minutes. Add broth, water, carrots, celery, Italian seasoning, chicken breast, bay leaf and salt & pepper. Bring to a medium boil covered for 25-30 minutes. Add egg noodles and follow package cooking instructions while gently stirring. Cover remove from heat and allow to rest 10 minutes.

*Cooking notes*
Remove bay leaf and discard before eating.

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Pineapple Upside Down Cake

I got my love of cooking from my Grandma Blackstock. She put a lot of good food out of her old kitchen and I think of her often when I pull out my cast iron skillet to cook up something delicious. What I learned in her kitchen is the foundation of any cooking skill I have and I respect her for her knowledge and willingness to share it with me.

Beyond a doubt, one of the biggest treats I remember was her Pineapple Upside Down Cake. That fruity, buttery topping melted down into the spongy cake – makes my mouth water just to think of it! It seemed very exotic to me as a child with the pineapple and cherries but now I know it’s just plain good.

I use a casserole dish for this because I like the extra room to layer the cake. You can use a cake pan or an iron skillet as well. You can use a larger, shallower pan. Just add more pineapple and cherries and shorten baking time about 10 minutes.

You want to invert the cake out immediately upon taking it out of the oven or the sugar may stick to the pan and ruin the design of fruit on top.

I’ve made a few changes to Grandma Blackstock’s recipe but I think she would approve. Give it a try and see what you think.

[recipe title=”Pineapple Upside Down Cake” servings=”8″ time=”30 minutes” difficulty=”easy”]

Ingredients

½ cup butter divided
½ cup packed dark brown sugar
3 pineapple rings cut in half
6 maraschino cherries
½ cup each chopped coconut & walnuts
1 ½ cups all- purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
1 cup white sugar
¾ cups whole milk
1 egg
1 teaspoon pure vanilla extract

Directions
Preheat oven to 325°. Lightly grease the inside of a 7” or 8” round deep sided casserole dish. In a microwave-safe bowl, melt ¼ cup butter in the microwave. Whisk in brown sugar and heat again for 25-30 seconds. Whisk again and pour into prepared pan. Arrange pineapple halves on top of sugar mixture. Put cherries between pineapple halves and sprinkle coconut and walnuts on top.

In a mixing bowl, combine white sugar, remaining butter, salt, and egg. Mix slowly, adding vanilla and milk until well combined. Add flour and baking powder, mix for one minute while scraping sides of bowl. Pour batter on top of pineapples, cherries, coconut, and nuts. Place pan in oven. Bake 60-70 minutes or until a thin blade comes out of the center clean. When cake is done, remove from oven and immediately invert onto a pie plate. Allow to sit at least 10 minutes to allow sugar mixture to be absorbed into the cake before removing pan. Cool completely before covering.

Cooking Notes
You can use a larger, shallower pan. Just add more pineapple and cherries and shorten baking time about 10 minutes.

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Delightfully Chocolate Muffins

The other night, I had a craving for something a little sweet. Believe it or not, sometimes even in Andy’s kitchen, there is nothing baked. I went into the kitchen and searched through the cabinets to see what might be available. After finding this and that, I came up with this little recipe.

These are not cupcakes – there is no frosting and the texture is muffin-like, not so much cake-like. But with a little sprinkle of confectioner’s sugar, they fit the bill. Sweet but not too sweet and wonderfully moist.

I love cooking with buttermilk. Baked goods end up so much moister and there’s a boost to the flavor that I don’t get with whole milk. I use what I call “full fat” buttermilk. Much of what you find in the stores is lowfat. You have to really search out the whole milk variety and sometimes it costs extra but oh, is it worth it. If you don’t believe me, try this recipe both ways. You will see what a difference that extra fat makes.

Makes a great after school treat or a simple dessert after dinner. You could even have chocolate muffins for breakfast – I won’t tell your mama! Just clean up the crumbs.

[recipe title=”Delightfully Chocolate Muffins” servings=”12″ time=”30 minutes” difficulty=”easy”]

Ingredients

1⁄2 cup butter room temperature
2 tablespoons water
3⁄4 cup packed dark brown sugar
1⁄4 cup white sugar
1 cup buttermilk
1 egg
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 cup Hershey’s special dark cocoa
1⁄4 teaspoon table salt
3⁄4 cup chocolate chips
3⁄4 cup chopped walnuts

Directions
In a medium bowl combine flour, baking powder, cocoa, and salt. Whisk together well and set aside. In a second large mixing bowl, combine butter, water, both sugars, buttermilk, egg, and vanilla. Using a large spoon, mix all wet ingredients well. Slowly pour dry mixture into wet mixture and mix just until incorporated. Add chocolate chips and walnuts and mix lightly.

Place foil-lined paper baking cups in a 12-hole regular size muffin pan. Divide batter
evenly between muffin cups. Place pan in a 375° preheated oven and bake 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and allow to rest 10 minutes before removing from pan.
*Baking notes*
I used 2 spoons to transfer batter from bowl to baking cup.

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Squash Casserole

Squash casserole appears at about every family dinner, church potluck or gathering in the South. Since everyone with a garden has an overload of those succulent vegetables in the summer and a freezer full through the winter, most folks have their own version of this great side dish, usually from a recipe passed down from family cook to family cook. TA DA! This is my version.

The price of squash and zucchini has come down a bit so I stocked up last week. After weeks of frozen vegetables, it’s nice to have some fresh, tender selections to round out dinner.

I have to admit, I don’t stray much from the recipe on this one. I mean, tradition IS tradition. Having said that, I can see how this tasty dish could possibly be changed up by using mozzarella instead of cheddar or adding herbs, fresh or dried, such as basil, oregano and/or thyme. You could also make it in a muffin tin to serve as individual portions. Just don’t tell the church ladies I suggested you mess with the recipe!

This is one of those “put some south in your mouth” recipes. No matter where you’re from, try it out and let me know what you think.

[recipe title=”Squash Casserole” servings=”8″ time=”30 minutes” difficulty=”easy”]

Ingredients

2 pounds yellow squash sliced
1 pound zucchini squash sliced
1 medium sweet onion chopped
8 ounces (1⁄2 pound) shredded sharp cheddar cheese
4 tablespoons butter divided
2 eggs beaten
1⁄4 cup mayonnaise
1 teaspoon sugar
2 teaspoons salt
1 teaspoon garlic powder
25 crushed round butter crackers (Ritz)

Directions
Preheat oven to 350°. Boil squash in a large pot 8 to 10 minutes or until tender. Drain well and gently press dry using paper towels, set aside.

Melt 3 tablespoons butter in large skillet add onions and saute about 5 minutes. Remove skillet from heat and gently stir in squash, mayonnaise, eggs, sugar, salt and garlic powder. Transfer to lightly greased 11”x7” baking dish.

Melt remaining butter add crushed crackers, mix well and sprinkle on top of casserole.
Bake for 30 to 35 minutes. Allow to cool for 10 minutes before serving.

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