There are times in life when you just have to cook something fast. I am there right now.
After having gone to Mitsua Japanese Market a while back and having the awesome Ramen Soup I had to come up with a quick yet filling Ramen soup recipe to make at home. And I had to use that darn rotisserie chicken that my husband can’t get enough of and use up some of the veggies in the fridge.
This is what I came up with.
Not only was this a quick meal but I guess kind of healthy too!
10 cups chicken broth
1/4 onion, sliced
1 small zucchini, thinly sliced
8 oz. mushrooms. sliced
1 rotisserie chicken breast, shredded
2 tblspn Tamari Sauce
1 pkg Ramen soup, any flavor (I did not use the flavor packet)
Squeeze of fresh lime
Boil chicken broth. Add all ingredients and bring down to a simmer for about 10 minutes until noodles are cooked and veggies are soft. Add a squeeze of fresh lime and stir! Eat immediately topped with a bit of cilantro and if you like some Chili Paste or Sriracha.
If you won’t be eating immediately, separate your noodles and veggies from your broth using a colander. This will avoid the noodles from getting soggy. When ready to eat just combine your noodles and veggies with the broth.
Quick and Delicious!
What’s going on? I’ve missed you!
I haven’t posted in several days. It’s been busy with my mom being in the hospital. I haven’t done much cooking lately. My mom has been sick for about 2-3 weeks so I have either been at my parents house or at the hospital almost every day. I am trying to clean out closets to simplify life a bit. But on the other hand I haven’t even started to think about what I am serving for Thanksgiving dinner. I guess everything will get done in it’s own time. A great thing about what’s been going on is that I have been lucky enough to babysit my niece twice. She is the cutest little thing!
On to something yummy. This One Pot Creamy Chicken and Noodles screams comfort! When I ate this I felt like a nice warm blanket had been wrapped around me.
Can you see that wonderful creaminess?
One Pot Creamy Chicken and Noodles
- 2 large (or 3 small) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
- 1 Tbsp minced garlic
- Salt & Pepper
- 1 small can cream of chicken soup + 1 can milk
- 2 cups chicken broth
- 1 Tbsp dried parsley
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 pound dry fettuccine pasta
- 1 cup shredded cheddar cheese + 1/2 cup cheese for topping
- Heat olive oil in a 4-5 quart pot.
- Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
- Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
- Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
- Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
- Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
- Sprinkle with fresh chopped parsley for garnish if you wish.
Who doesn’t love a one pot meal? They are awesome!
Enjoy and stay warm!
Recipe source Yellow Bliss Road
This past weekend was the first time I have baked since the end of May. It felt soooo good! With Fall right around the corner I even did a bit of crafting the other day. That felt great too! I am really looking forward to my favorite season-Autumn!
A while back a friend from school gave me some Ceviche de Coliflor to try that her mom had made. It was delicious. It’s traditionally made with shrimp or fish but in this version I didn’t even miss the seafood.
This was so fresh tasting. It’s a great dish to take to a potluck, picnic or if you are trying to eat healthier.
Ceviche de Coliflor
Use as much or as little of each ingredient as you like.
- Finely chopped cauliflower
- Finely chopped broccoli
- Finely chopped tomatoes
- Finely chopped cucumber
- Finely chopped purple onion
- Fresh squeezed lime juice
- Finely chopped jalapeño pepper, optional
- Salt to taste
Mix all ingredients. Allow to chill for at least an hour to let all ingredients marinate in lime juice. Serve with tortilla chips or on tostadas. Of course you can top with some of your favorite salsa as well.
I hope everyone had a great weekend! I was quite busy but did manage to get a little rest in. I enjoyed this weekend by going shopping with my mom on Saturday then going shopping with my family on Sunday. It was a very productive shopping weekend. I don’t shop too much for myself but I figured with being in a new school and my birthday here that I needed and deserved some new clothes. I might have gone a bit overboard but I did not pay full price for anything. Clearance, Clearance! I did quite well considering my budget wasn’t too big. I was a good girl and even donated some clothes that I haven’t worn in a while…like years.
Cooking has still been a little hard due to how busy I’ve been but using leftovers for another meal has helped a lot! I had leftover brown rice and figured a nice salad would work with it.
I absolutely love the flavors in Greek foods. I especially love Greek dressings for salads. I love the zestiness! We have tons of cucumbers in the garden this summer so they worked out perfectly for this salad. If you have lots of cucumbers from your garden try making this delicious Cucumber Lime Cooler.
Brown Rice Greek Salad
- 1 cup cooked brown rice
- 1 cup chickpeas – drained and rinsed
- 1 cup cherry tomatoes – roasted or fresh-I used 1 large regular tomato
- 1 cup cucumber – diced
- ½ cup scallions – minced
- ½ cup corn – fresh, frozen, leftover grilled, etc.
- ¼ cup feta cheese – crumbled
- ½ cup kalamata olives-I used green olives
- Zest and juice of one lemon
- 1 tbs olive oil
- 1 tbs dried oregano
- 1 tbs dried mint
- 2 garlic cloves – minced
- Salt and pepper to taste
- To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
- In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
- Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
- Check for seasoning and adjust accordingly.
This is such a great main meal or side dish for summer. I love this stuff!
Recipe Source The Lemon Bowl
It’s Good Friday . Easter came pretty late this year and here we are already! I usually host Easter but this year I am not. I have a day trip planned for tomorrow and I won’t have time to prepare anything for Sunday! More than likely we will be hanging out at my parents house hiding Easter eggs for the kids and eating Chinese food…It works for me!
Today is actually even house cleaning day.-which for some odd reason doesn’t get me all excited.I don’t know about anyone else but I am kind of tired of cleaning. I’ve had my own home for 26 years and I feel like I am cleaned out!It’s just such a never ending thing. The problem is that I really like a clean house so I guess I am never going to stop cleaning!
Today is the last No Meat Friday recipe for this season. Rice is one of my very favorite things to eat. It doesn’t matter how it’s prepared as long as it’s good. This Farmers Market Risotto is delicious!
The good thing about this delicious recipe is that you can find all the vegetables year round at the grocery store not just in the summer at the farmers market.
Farmers Market Risotto
- 3 – 3-1/2 cups chicken broth (or vegetable broth)
- 1 Tablespoon butter
- 2 green onions, chopped
- 2 garlic cloves, minced
- salt & pepper
- 3/4 cup arborio rice
- 1/4 cup dry white wine
- 1 small zucchini, quartered and chopped (about 1 cup)
- 1 large tomato, seeded and chopped (about 1 cup)
- 1 ear sweet corn, kernels cut from cob (about 3/4 cup)
- 1/4 cup freshly grated parmesan cheese
- handful torn fresh basil
- Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
- In a large skillet, melt butter over medium heat then add green onions, season with salt and pepper, and then saute until tender, about 3 minutes. Add garlic then saute for 30 more seconds.
- Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir constantly until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until nearly absorbed before adding more.
- When there’s 1/3 of the broth remaining, add zucchini, season with more salt and pepper, then continue stirring. When there’s 1/4 of the broth left, add corn then continue stirring. Add the tomatoes with the last batch of broth then stir until absorbed.
- Take risotto off heat then stir in parmesan cheese and basil. Add more salt & pepper to taste then serve.
The first time I ever made risotto was about fifteen years ago and I was terrified. I thought it was going to be so complicated and scary. Quite the contrary-it’s simple and delicious! I love the creaminess of risotto! It’s perfect as a side dish or even a maind dish.
Happy Easter, friends! Have a wonderful weekend!
Recipe source Iowa Girl Eats
It’s Martin Luther King, Jr. Day! In observance I am home today. It will be a nice quiet day at home catching up on little things here.
I don’t know about you but I can eat soup every single day if I had to. I am a soup lover. So to keep with that I made a delicious Pasta Fagioli. It’s delicious and hearty!
This is a great soup for the cold weather (and in my case hot weather too!).
- 1 lb ground beef
- 1/2 lb hot sausage
- 1 diced onion
- 1 c. chopped celery
- 1 c. diced carrots
- 1 28 oz can diced tomatoes or two 16 oz(I prefer fire roasted)
- 1 15 oz can tomato sauce
- 1 can dark kidney beans(not drained)
- 1 can navy beans(not drained)
- 2 c. water
- 5 beef bullion cubes
- 1 tbsp parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1-2 tsp Italian seasoning
- 1 1/2 cups small dry pasta
- 1 c. frozen green beans or peas
In a large pot combine gr. beef, sausage, onion, celery, and carrots. Brown meat and drain fat. While the meat is browning, cook your pasta in a separate pot, remove and drain just before it’s totally cooked. After you drain the fat from meat, pour into the pot all the canned items, water, bullion and spices. Bring to a boil, then turn down heat and simmer 20 minutes. A few minutes before serving add in the cooked pasta and frozen veggies. The longer it sits the more liquid the pasta is going to absorb.
Serve yourself a nice big bowl and add some parmesan cheese over it! Delish!
Recipe source Over The Apple Tree
I hope everyone enjoyed their Christmas! This year’s Christmas was just a bit different from other years. After my grandmother’s passing the rosary was prayed for nine evenings at my aunt’s house. The second to last night was on Christmas Eve. We prayed the rosary and then had Christmas Eve dinner at my aunt’s house. I loved being there! After dinner my siblings came back to my house for our gift exchange and of course to eat again later. We would all be so thin if food wasn’t such a large part of everything! Oh well…
My youngest daughter went home with my brother and his family on Christmas Eve so our house has been quite quiet! Christmas Day was just weird! Ever since my kids were little we would all stay home on Christmas Day so that they could play with their new toys and just hang out together. Since they are older now they each do their own thing. I went to the last day of the rosary then Eddie and I went to the movies. That was the weirdest thing ever to me. I guess as kids and of course we get older things have to change and evolve and they sure have! We saw “The Secret Life of Walter Mitty”. It was a good movie and also a bit strange!
The weather has been perfect for soup so this recipe will keep you nice and full!
Couldn’t get enough of this soup!
Loaded Broccoli Cheese Soup
- 3 cups low-sodium chicken broth
- 1 cup peeled and chopped carrots, diced small
- 1 cup chopped celery, diced small
- 3 cups peeled and chopped potatoes, diced small
- 1/2 cup finely chopped onion
- 4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
- 3 tablespoons butter
- 1/3 cup flour
- 3 cups milk
- 4 cups shredded sharp cheddar cheese (about 16 ounces)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried mustard
- In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
- Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn’t “soupy” enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
- Melt the butter over medium heat in another pan. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
- Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
- Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.
This was so good!
Like I mentioned before…everything revolves around food. My daughter wanted me to try a new Asian restaurant so of course myself, her and my best friend had to go yesterday and it was soooo good!
I am not a big fan of Egg Drop Soup but this was absolutely the best I have ever had! The broth was just super rich! The Lemongrass Spicy Chicken was so tender and had a very soft lemongrass flavor. The Bubble Tea? Perfection!
Aaaahhhh I love being on vacation…
Recipe adapted from Mel’s Kitchen Cafe