Monthly Archives: December 2012

Dec 6 2012
chicken noodle soup

Chicken Noodle Soup Recipe

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Chicken noodle soup is a classic. Soup on a cold winter day or when I’m sick is very comforting to me. I love it for lunch and dinner. I just love it. I had almost everything I needed in the apartment to make it so I decided I needed to make it. I hope others will enjoy my version of this classic. I didn’t stray too far from the original. I just used the leftover cooked chicken I had instead of poaching it. Rotisserie chicken would be really tasty in this soup as well.

This is what I did.

Ingredients:

  • ~10 baby carrots chopped
  • ~3 green onions chopped
  • 2 large celery stalks chopped
  • 2 massive basil leaves, or 4 regular size ones
  • 1/4 onion chopped, I used a red onion because that’s what I had in my fridge
  • 2.5 cups of cooked chopped chicken
  • 2 cups uncooked noodles
  • 8 cups chicken broth
  • garlic powder
  • celery salt
  • oregano
  • black pepper
  • italian seasoning

Directions:

  1. In a large pot bring broth to a boil
  2. place noodles in broth and cook noodles
  3. In a skillet, medium-high heat, place a little oil and veggies and sauté till just tender
  4. Reduce heat to simmer on noodles and add veggies and chicken
  5. season to taste
  6. simmer ~ 30 minutes and stir occasionally
  7. Enjoy your chicken noodle soup!
chicken noodle soup

simmer and serve

Dec 5 2012
guacamole recipe

My Guacamole Recipe

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guacamole recipeOne thing I love is chips and dip, especially tortilla chips and guacamole! But I find it difficult to find good guacamole at grocery stores. One time I accidentally bought guacamole flavored dip! So it wasn’t real! It was full of randomness and things I couldn’t pronounce that didn’t need to eat. I made it a mission to make my own. Here is the guacamole recipe that I came up with, with the help of my husband. 🙂

Ingredients:

  • avocados
  • tomato, chopped and without seeds
  • onion, chopped
  • cilantro, chopped
  • juice of half of a lime
  • olive oil
  • salt
  • pepper

Directions:

  1. Peel, remove seeds, and mash avocados in a small to medium bowl
  2. add tomato, onion, cilantro, olive oil and lime juice to avocado and mix
  3. season with salt and pepper and stir into dip

I usually do 2 large ripe avocados, if they’re still hard, it’s difficult to make dip, so go for the ones that are a bit mushy. I also use one roma tomato, half of a small red onion and a handful of cilantro before it’s chopped. But the amount of all of the ingredients completely depends on your own taste and the amount you want to make.

 

Dec 4 2012

Mozzarella Cilantro Burger Recipe

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One favorite in my apartment is burgers! Mozzarella Cilantro burgers! They were a favorite when we lived in a house too, when we had a real grill. Oh I do love a good grilled burger on a toasted bun.  The mozzarella cilantro burgers are delicious and usually we have the ingredients sitting in the fridge so it’s nice if we have a craving for a good burger we can make one that day.

Ingredients:

  • 1 lbs. ground beef, I use 80%/20% because it forms patties better than leaner ground beef. I usually cook them on my George Forman and that cooks a lot of the fat out them. 
  • 1 bag/2 cups of shredded mozzarella
  •  a couple handfuls of chopped cilantro
  • some ketchup
  • 1 egg

mozzarella cilantro burger

 

Directions:

1. put meat, mozzarella, egg and squeeze some ketchup into a bowl

2. chop cilantro and put into the bowl

mozzarella cilantro burger

 

3. get your hands messy and mix the ingredients together

4. then make patties, I have a little patty maker it’s handy but not necessary 

mozzarella cilantro burger

ready to be grilled

 

 

 

 

 

 

 

5. Grill them up, on a grill, on a George Foreman, in a skillet, or my new fave, in the broiler! For medium burgers on the broiler, use room temperature patties, colder ones take more time, broil for 7 minutes, flipping the patties at the 3 minute mark.

6. Enjoy the goodness of a mozzarella cilantro burger!

Dec 3 2012

Blackberry Muffin Recipe with Greek Yogurt and Steel Cut Oats

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So it’s going to be a food week! Today I’ll start with breakfast, a muffin recipe! Blackberry muffins with greek yogurt and steel cut oats.

When buying fruit out of season, it’s always a guessing game as to when it’s going to go bad. I had boughten some blackberries a few days ago and decided I needed to do something with them before they went bad. I decided on blackberry muffins! I looked through a lot of recipes and ended up pulling different things from a few them and created my own to make them somewhat of a complete breakfast? Or really so I can say they have all of these things in them, they must be healthy 🙂 I tend to make the batter the night before to bake the next day because they can be time consuming.

Here is my muffin recipe:

  • 1 cup precooked steel cut oats I usually do 1/2 cup oats to 1 cup boiling water
  • 1 cup greek vanilla yogurt
  • 1/4 cup honey
  • 1/4 cup oil I used canola but vegetable oil should be good too
  • 3/4 cup light brown sugar
  • 1 large egg
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • ~ 1 cup blackberries carefully cut into smaller pieces, I quartered mine

Directions:

  1. Preheat the oven to 350°
  2. in a medium bowl, mix the oats, yogurt and honey

    wet ingredients 1

    cooked steel cut oats, greek yogurt, honey

  3. in a small bowl, mix oil egg, and sugar until well combined

    sugar mixture

    brown sugar, egg, oil

  4. combine sugar mixture with oat mixture
  5. sift the flour, salt, baking soda and powder today and add to wet ingredients

    dry ingredients

    I dont have a fancy sifter so I use my mesh strainer

  6. gently fold in blackberries, they can lightly coated in flour to prevent them from sinking in the batter

    fruit

    blackberries cut into fourths

  7. bake, in a greased or lined muffin tin, for ~ 15-20 minutes, until golden brown and toothpick comes out clean

    yum!

  8. Enjoy!

I would say that this recipe makes around 12 muffins, but I don’t really know because I use the muffin tin and my George Foreman, don’t judge me :), and those muffins are tiny compared to my muffin tin for my oven. Also, you don’t have to use blackberries. Blueberries work great with this recipe too!

I hope you love these muffins!