Classic Chicken Noodle

For anyone just learning to cook, soups are so easy and delicious.

I am not one for canned soup. They are loaded with sodium and as a cardiac nurse I always try to look for a heart healthy alternative.  Homemade soups are just that.

Classic Chicken Noodle

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So to cut your sodium levels down in your soup, I suggest making your own stock.  Instead of buying just the boxed stock, I would suggest by Knorr Homestyle Stock Concentrate, Reduced Sodium. They come 4 in a package.

To start your stock, put in 10 cups of water, 2 of the Knorr Stock Packages,  dash of pepper, and two whole stems of rosemary. This gives the soup an extra twist and great flavor.

Get soup to a boil then simmer for approx. 10 minutes. The stock concentrate will become liquidity. Stir occasionally.

While the soup base is cooking, prep your vegetables.  For classic chicken noodle,  I did carrots (about 3-4), celery (3-4), and onions (1 medium size). Peel the carrots and cut; the celery cut the base and top, then cut in half then chop; onions  (pray, i hate cutting onions) cut in to small pieces.

At this point the base should be ready, take out the rosemary sprigs and add the vegetables. Let cook covered on low heat. At this point I prepped the chicken.

I cheated and bought the rotisserie chicken. They are full of flavor and save so much time. Pull apart and separate a hearty amount and add to the soup. Add salt and pepper to taste.

The soup doesn’t take long since the chicken is cooked. I let mine simmer for about 45 mins. Then I added egg noodles. Cook for about 6 mins.  Then the soup is ready to enjoy.

 

This recipe is dedicated to my dad who had surgery this week and requested chicken noodle soup.

 

 

Coconut Chicken with Avocado Lime Cremà

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This was something I just came up on my own based on all my cooking show back of the brain knowledge.

The chicken I rolled in flour, then an egg wash, then rolled in coconut and panco. (Tip: keep one hand for dry products and one had for wet products) .I cooked it in the skillet on medium heat with about a tablespoon of oil. It cook about 15-20 mins approx. I used the pan cover to make sure it was cooked all the way through on both sides. I would say 7 minutes per side. But I always cut the thickest part of the chicken to make sure it properly cooked.

For the avocado  lime cremà, a blended together 1 avocado, lime zest and lime juice (about 1/2-3/4 of a lime, sour cream about a 1/4 cup, and cilantro.  (I put this also on fish tacos, it’s so good)

For a side I made brown rice, however a mango salsa or salad would be nice pairing as well.

Quick and simple dinner, took about 15 mins to prep and about 15 mins to 20 mins to cook.

#travelingwithanappetite

Asian cuisine

One of my favorite recipes I have stubble upon that has some asian flare:

Teriyaki Chicken and Rice

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  • 12 oz boneless skinless chicken breasts
  • 3/4 cup rice, your choice (brown, whole wheat, white)
  • 2 pieces of bok choy
  • Cashews (handful)
  • 2 cloves of garlic
  • Ginger (I buy the whole ginger root)
  • 1 cup of coconut milk
  • 1 tablespoon of honey
  • 2 tablespoon of soy sauce
  • sesame seeds
  • 1 tablespoon of olive oil
  1. Bring 1 cup coconut milk, 1/2 cup water, and pinch of salt to boil in a small pot.
  2. Now you have options
    1. You can add the brown rice, cover, and let simmer for 25-30 minutes until rice is cooked
    2. Or if you are like me, I by the bagged rice and boil separately then add it about 3 minutes before and let simmer.
  3. Set rice mixture aside
  4. Trim and discard the boot of the bok choy. Thinly slice the white end, leave the leaves whole.
  5. Mince the garlic
  6. Peel and grate 2 teaspoons of ginger.
  7. Cut chicken into small square pieces or thin strips.
  8. In a small bowl, combing the soy sauce, ginger, garlic, 1 T of honey, and 1T water. This will be your teriyaki sauce
  9. Heat 2 teaspoons oil in skillet over medium heat. Season chicken with salt and pepper then add to pan and cook until brown and cooked through.
  10. Set aside.
  11. Heat 2 teaspoons oil in same pan over medium heat. Add bok choy. Tossing until tender. Season with salt and pepper.
  12. Add the chicken and teriyaki sauce to pan.
  13. Toss until sauce becomes a little thicker, about 2-3 minutes.
  14. Time to serve
    1. Serve over bed of rice
    2. Sprinkle with cashews and sesame seeds
    3. Drizzle extra sauce over top and

Voila! Enjoy and always #travelwithanappetite

Orange Molasses Snickerdoodles

Still baking holiday cookies? Or just want to add to your book of recipes?  I’ve got just the cookie for you!

Orange Molasses Snickerdoodles

  • 2 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick butter, unsalted, room temp
  • 3/4 cup granulated sugar (+an additional 2 tablespoons)
  • 1 egg
  • 2 tablespoons molasses
  • 1 orange
  • 1 teaspoons ground cinnamon

Step One: Position your oven racks on the upper and lower portions of the oven. Set oven to preheat at 400 degrees (hot!).

Step Two: Whisk flour, cream of tarter, baking soda, baking powder, & salt in medium bowl.

Step Three: Beat butter and 3/4 cup of sugar in a large bowl (if you have a mixer set it at medium high). You want the batter to become fluffy. (Takes about 3 minutes)

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Step Four: Beat in the egg, then molasses and orange zest (I did the zest of a whole orange plus squeezed about a teaspoon of juice in to really get the orange flavor into the batter)

Step Five: On low, slowly pour the flour mixture into your egg mixture until it is mixed all together

Step Six: In a separate small bowl, mix cinnamon and 2 tablespoons of  sugar together

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Step Seven: Roll the dough into balls (you pick the size) and then roll the dough balls into the cinnamon sugar mixture

Step Eight: Arrange about one to two inches apart depending on the size you choose (if you rolled them into bigger balls, put them 2 inches apart)

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Step Nine: Total bake time is about 12 minutes.  Switch the pans midway through. I set my timer for 6 minutes, switched the pans to different racks, and then baked for another  6 minutes.

Step Ten: Let the cookies cool for a few minutes on the baking sheet before transferring to a cooling rack. ( I also through some coarse sugar on top for decoration)

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Step Eleven: EAT AND ENJOY!

#travelingwithanappetite

 

 

 

Turkey Tetrazzini

 

 

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Turkey Tetrazzini

For 2 people you will need:

  • 8 oz ground turkey
  • 4 oz peas
  • 4 oz mushrooms
  • Linguine
  • 1/4 oz thyme
  • 1 oz cream cheese
  • 1 oz parmesan cheese
  • 1 can of chicken stock
  • Fresh sage
  • 2 teaspoons oil
  1. Boil large pot of water with added salt to a boil.
  2. Thinly slice mushrooms.  Pick thyme and sage off their stems and roughly chop the leaves.
  3.  Heat oil in skillet over medium heat.Add the turkey and sage to pan and cook until browned, breaking up large pieces of turkey. Set aside.
  4. Add linguine to boiling water and cook as the box directs, usually 8-10 minutes. Drain and reserve about a cup of the water.
  5. While the linguine is cooking,  heat oil in a skillet (you can use the same pan that the turkey cooked in) and add the mushrooms to cook until brown. Remove pan from heat.
  6. When the linguine is down, add the thyme, stock, peas, and the cup of water you saved. Bring this to a simmer over medium heat until it begins to thicken. Liquid should go down by half.
  7. Reduce heat to low then stir in the cream cheese and half of the parmesan cheese.
  8. Add the linguine and turkey . Toss and combine.
  9. Always season with salt and pepper (except those who should be watching their sodium intact)

DIVIDE PORTIONS, PLATE, & ENJOY!