Sunday, November 16, 2014

Chicken Noodle Soup

You need:
-butter
-garlic (i usually do about 4 cloves)
-1 onion, diced
-2 carrots diced
-2 stalks celery, diced
-1-2 cups diced rotisserie chicken meat
-1-2 cups ditalini pasta (don't add too much - it will absorb all of your broth)
-seasonings: seasoned salt, pepper, turmeric, paprika

In a large pan with 2 tablespoons of butter, Sautée 1 diced onion, 2 diced carrots, 2 diced stalks of celery. Add 3 cloves minced garlic.

Add 3 large cartons chicken broth, bring to a boil, and then simmer over reduced heat for at least 30 minutes.

Last, add 1 cup ditalini pasta & diced rotisserie chicken meat, bring back to a boil, and cook for 10 minutes.

Monday, November 10, 2014

Breakfast Pie

I have not made this yet, but want to soon!

Sautee 1 onion in butter, add several stalks of asparagus cut into 1 inch pieces.  After vegetables have softened, add 2 coves garlic.

Add 1 bag shredded hashbrown potatoes, sautee until potatoes start turning golden, remove from heat and let cool.
Break 4 eggs in a bowl, add 1 cup cheddar (or gouda) cheese, and 2 cups milk, and beat until smooth.
Add eggs to hashbrown mix and combine.
Transfer mix to pie pan/pie crust

bake at 350 for 30-45 min

remove from oven and increase heat to 450. make a bacon lattice across the top and return to oven for 10-15 additional minutes. cover sides in foil to prevent burning