Classic Chicken Noodle Soup

I got this recipe from allrecipes.com

Fast Chicken Base
2 Quarts (8 C) Chicken Broth
1 Quart (4 C) Water
1 Store bought Rotisserie Chicken
3 tbl Vegetable Oil
2 Lg Onions (original recipe called for cut into medium pieces but I cut between small and med)
2 Lg Carrots, peeled and cut int circles. (I used 2 Lg and 1 med)
2 Lg Celery Stalks, sliced 1/4 inch thick (I again used 2 Lg and 1 med)
1 Teaspoon dried Thyme Leaves (I didn't have any)

Rest of the Ingredients
3 C Egg Noodles
1 C Frozen Peas
1/2 C Chopped Fresh Parsley
S&P to taste.

This said it was for 8 servings but I think it's more like 12-14.


Bring broth and water to a simmer over Med-High heat.
Meanwhile separate meat from skin and bones. Reserve meat.
Add in skin and bones to simmering broth.
Reduce heat to low. Let simmer 20-30 minutes. (I let simmer about 20 minutes would recommend doing 30).

Strain broth in a colander; reserve the broth and discard skin and bones.
Add oil into pot. Add in onions, carrots, and celery. Saute until soft about 8-10 minutes.

Add chicken, broth, and thyme. Bring to simmer.

Add in Egg Noodles (I actually added about 4.5 C because I love noodles)
Simmer about 15 more minutes.

Stir in 1 C of frozen peas. I added in about 1.5 C's because I thought pea's were the vegetable that my husband eats.....he doesn't....he picked them all out! ha ha But I really enjoyed them. You can definitely omit.

Also add in fresh parsley.

Add in S&P to taste. I added in a lot of Pepper and I added in Slap Ya Mama because it was kind of bland. I think because I only simmered the skin and bones for 20 minutes made the difference too.

I think that having a lot of vegetables did take a way from the chicken taste as well so next time I'll only do what it called for because my husband didn't like it that vegetabley even though I did.

Menu for this week

Monday-Classic Chicken Noodle Soup
Tuesday-Leftover Soup
Wednesday-Tilapia w/ some kind of rice and a spinach salad
Thursday-Chicken White Zinfandel (which I will most likely use a Pinot Grigio)
Friday-(If we're in town) Asian Beef w/snow peas and water chestnuts.

Bread Pudding

This is a wet bread pudding. You are more then welcome to add a sauce but I don't think it needs it. It may enhance it but I've been so happy with it I've never made one.

Ingrediants

11 slices of white bread (some use french bread but I like just plain ol' white bread)


1 C sugar (for inside)

1/3 C sugar (for outside)

1 Large Evaporated Milk

2 Cups of Regular Vitamin D Milk (Honestly I use whatever I have on hand and its great)

4 Eggs

Teaspoon of Vanilla

1/3 C butter (melted)

A stick of butter

Small Whipping Cream

Pre-Heat oven to 350.

In a bowl place 1 C Sugar, Milk, Evaporated Milk, melted butter, eggs. Tear bread into pieces (don't have to be too small). Gently mix around. Soak for 5 minutes.

Bake 20 minutes. Take out and put oven on 450.

Pour small whipping cream all over. Cut slabs of butter all over. Then sprinkle 1/3 cup of Sugar all over.

Bake 10 more minutes.

You can turn your broiler on and brown if you want.

Also you can add in raisins or walnuts.

Generally is better the next day. Cut you a slice and heat in microwave until bubbly.

Thanksgiving Menu

So last night since Mike was gone I was bored and decided that I needed to not only get my menu for Thanksgiving together but to get my grochery list together and divide between Dry and Wet goods. I'll spare you the list.

Fried Turkey
Macaroni & Cheese
Mashed Potato's Baked
Gravy
Green Bean Casserole
Overnight Salad?
Cranberry/Orange Marmalade Sauce
Bread/Rolls
Bread Pudding
Pumpkin Pie

I think that's it so far haha.
We're also going to try and make some Boudin Rolls for snacking during the day.

Cleaning Schedule

My good ol nestie Als inspired me to figure out a cleaning schedule. I'm going to print this out and hang it on the fridge. I think it'll make cleaning a lot easier.

Monday
Run Roomba
Empty Bathroom Trash
Grochery Shop

Tuesday
Vacuum
Tidy Up

Wednesday
Run Roomba
Wash Guest Sheets (If Needed)

Thursday
Clean Counters in Kitchen and Bathroom thorougly
Clean Mirrors

Friday
Run Roomba
Clean Toilets

Saturday
Tidy Up
Wash Lights and Darks

Sunday
Wash Jeans & Towels
Dust
Sweep/Swiffer
Wetjet

Once A Month
Clean Fridge
Change Air Filter
Clean Oven
Clean Parle's Blanket

Weekly Menu

Figuring out my weekly menu has saved me tons at the grochery and actually makes me think through things instead of living on a whim.

Monday
Tilapia, some sort of rice, and asparagus

Tuesday
Shrimp A La Nicole (otherwise known as Shrimp A La Betsy from Pioneer Woman)

Wednesday
Alfredo Tortellini with Chicken, Spinach & Feta Sausage

Thursday
Beef Enchilada's with Spanish Rice

Friday
Halloween Party No Cooking whoot!

Saturday
LSU game...eating really unhealthy food yummmm!

Oven Roasted Garlic Asparagus

I promise I will upload pictures tonight but I was tired last night.

Ingredients
Asparagus
EVOO
Garlic
Prosciutto

Pre-Heat oven to about 350 degrees.

Chop garlic.

I put down aluminum foil on my baking sheet just so I don't have so much of a mess afterwards.

Wrap prosciutto around each peiece of asparagus (if you don't have prosciutto on hand no worries. Just skip this part.) I just think it gives it more flavor.

Place on baking sheet. Drizzle EVOO all over. Sprinkle garlic.

Bake about 20 minutes.