My Chicken Noodle "Stoup"

No typo in the title. I call my version of chicken soup "stoup". It's half soup half stew. See we like our chicken soup very thick around here. Full of veggies, chicken, and lots of noodles. Yes ma'am! I mean if you're going to have some soup then have some soup people! I'm sorry I don't really care for chicken soups that are all broth. What's the point there? Unless you had mouth surgery and can't chew then ok, but if you're going to have a bowl of soup then make it count, right? Hello?

It's 31 degrees outside right now. I could feel this colder weather coming on last night (no, I didn't watch the weather channel!), I could sense the colder weather coming and knew as I was falling asleep that I had to make my chicken noodle soup to warm my body and frozen fingers. You know how you can smell the rain coming or can smell the colder, drier air coming? Yeah, that's what I felt. Can I just say I hate winter? I used to love it, but now I hate it. Weren't we just in summer? What happened, where did it go? See us Cali girls do not like cold weather, we like warm, endless sun-filled days where the sky is always blue and brillant. :::sigh:::

This is another one of my recipes that is super easy to make, really fast homemade goodness. I had to sit down, think about what I put in this "stoup"and write it all out. Another one of those recipes that I make on the fly. So, I hope I got all the ingredients and instructions down for you, correctly.

Lots of fresh chopped veggies!

Dawn’s Chicken Noodle Soup

About 6 cups Organic Chicken Broth (2 boxes)
3 – 4 chicken breasts
1 ½ cups chopped carrots (thickly chopped, ½ inch)
1 ½ cups chopped celery (thickly chopped, ½ inch)
2 yellow or white onions, quartered
2 - 3 cups egg noodles, cooked, al dente
salt & pepper to taste
1 veggie or chicken organic boullion cube, chopped/crumbled
2 tb olive oil, plus more for rubbing chicken
a few pinches of fresh dill (add as much or as little as you like)

Take the chicken breasts, rinse under cool water place on paper towels to dry. Preheat oven to 375 degrees. Place chicken breast on cooking sheet. Rub chicken breasts with olive oil, salt & pepper the breasts. Take quartered onions and place on cooking sheet as well. Cook in oven about 30 minutes +/- depending on oven. Chicken should be cooked through.

Meanwhile, take 2 tb of olive oil and heat in large stock pot oven medium heat. Place carrots and celery in heated stockpot and sauté a bit, add in chopped up bouillon cube and a few pinches of dried dill or fresh dill, mix well; sauté for about 10 minutes
Add in chicken stock. Bring all to a gentle simmer for about 15 minutes.

When chicken is done cooking remove from oven and let cool a bit. Once cooled chop into cubes and add to chicken broth. Add in the chunks of onions as well; you can leave as is or you can chop the onion into small pieces.

Let all gently simmer another 5 – 10 minutes. You might want to taste the soup and see if it needs anymore salt or pepper. Once done, add in as much or as little egg noodles as desired.
Serve with warm crusty rolls.

Should serve about 4 -5, I think.

First we add a lot of noodles to the bowl.

Next add a lot of the chicken & veggies.

I like to just insert my roll right into the soup. No one's watching, go ahead.

buttermilk-pumpkin pancakes

Oh. my. goodness. These were so good. Can I just let the photos do the talking? I mean these were some of the best pancakes I've made in years. Adding that pumpkin puree to them made alllllllll the difference. And using buttermilk helped a lot too. And you know what? I used a pancake mix to help me out so it was super easy to make (I was strapped for time and hadn't been to the grocery store, but had a box of this in the cupboard). I used the Krusteaz Buttermilk Pancake Mix.

So basically I kind of followed the directions on the box, but instead of using water or milk I used buttermilk and added in some pumpkin puree, along with a couple dashes of salt, a couple dashes of pumpkin pie seasonings. Mixed, not overmixed till I got a nice thick, not watery batter. I got my batter to be very thick, thicker than cake batter, by not adding in the full amount as suggested of liquids. For me, in the past, the thicker the pancake batter they fluffier the batter, but then again we love our pancakes thick and hearty, not light and fluffy. And I fried these bad boys in butter, not oil, not PAM. That's it. Served with warmed maple syrup.

Have any of you tried this pancake mix? I was so surpised at how good it tasted. Normally I make my pancakes from scratch, but I'm rethinking it with this brand. And the best part is experimenting what to add in for the next batch; caramelized apples, sweet potato puree, spicy pecans, blueberries, ricotta, the list could be endless. Who would have thought a pancake like this would come out of a box? Weird I say, weird.

cinnamon-chocolate scones

For all you dessert foodies out there - do you remember the show on Food TV called Sweet Dreams with Gale Gand? I loved that show because of her easygoing, calm personality and her perfect culinary creations.
She was beyond talented when it came to making perfect desserts, pastries, etc... A true master in creating creative sweet treats; nothing was the norm with this chef, she was so very inventive when it came to desserts as well as making them look absolutely perfect.
Talk about kicking it up a notch, oh yes she did that and then some! Even the tinest of candies or pastries she made them perfectly and with such ease. I made a point of trying my best to copy down her recipes after each episode, since her cookbooks are fairly expensive. Is Santa reading this? If so, Gale Gand cookbooks are at the top of my list as well as a new Simmons Beautyrest Black Edition mattress.

I've adapted this recipe a bit.  If you are a scone lover as I am then you simply must try this.

cinnamon-chocolate scones
adapted from Butter Sugar Flour Eggs by Gale Gand
print recipe

3 1/2 cups all-purpose flour
1/4 cup sugar
3 ts baking powder
1/4 ts salt
1 teaspoon ground cinnamon
1 stick of unsalted butter, cold
1 ¼ cups of milk (whole is best)1 ½ cups semisweet chocolate chunks
Heavy cream for brushing (optional)
Coarse sugar for sprinkling (optional)

Preheat the oven to 375 degrees.
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the dry ingredients.
Cut the stick of butter into pieces, and with the mixer running, and add the butter and mix until coarse and sandy. You should still be able to see small lumps of butter. Mix in the milk until almost combined.
Next, add the chocolate chunks and mix just to distribute them evenly through the dough. Do not over mix; there may still be some flour not mixed in.
Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out.
Using a lightly floured rolling pin, roll out the dough 1-inch thick.
Using a biscuit cutter, cut out circles.
Using a spatula, transfer to an ungreased sheet pan.
Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used.
I brushed the tops of the scones with some heavy cream and a few extra sprinkles of raw/course sugar
Bake until light golden brown, about 15 minutes +/- depending on your oven.

Cook notes: I cut my scones into rectangles and made them thicker by forming them to be thicker before baking; I like thick scones, so do what you want.
I also brushed the tops with heavy cream before baking and sprinkled them with coarse sugar before baking as well.
I drizzled melted caramel on the scones once they were cooled. You could try doing this with melted chocolate too.

baked cheesy corn dogs

Nothing fancy this time around, but definitely something very tasty and SUPER easy!
I saw this recipe at the Big Red Kitchen and instantly had to try it. Ohhh was it good.
The batter is so welcoming to a whole host of add in's: heat, veggies, spices, cheese, etc..
I even made a another batch of corn dogs using veggie hot dogs--so good!
I mean corn dogs with their own rolls baked on--who doesn't love that?
Takes 5-7 minutes to whip up?
Have to love instant comfort food assembly.



baked cheesy corn dogs
adapted from big red kitchen
print recipe

3 cups yellow self-rising corn meal mix
3 eggs
1/4 cup oil
1 1/2 cups milk
1/2 cup sour cream
1/2 cup sugar
1 cup of shredded colby jack (or any kind of cheddar)
A couple pinches of cayenne pepper (add as much or as little or none)
7 hot dogs

Preheat oven to 425°.
In a stand mixer, mix all of the ingredients minus the hot dogs together.
No need to overmix the batter, lumps are good!
Once the mix is smooth, pour into a well-greased 9x13 inch baking dish.
Place the hot dogs in the batter so that the dogs are placed 3 inches apart.
I did 5 vertically/close to the bottom, then 2 horizontally across the top. (see picture).
Bake for 22-25 minutes or until corn bread is cooked through.
Let cool slightly, then with a sharp knife cut around each hot dog insuring each dog is surrounded by corn bread.
Serve with favorite condiments.

cook notes: The original recipe called for using 10 hot dogs, I don’t know how they got them in there, but you can experiment. Be really careful how you place the hot dogs in the batter as you want a 2-inch border around each dog.
I added the heat  cheese to this and it was awesome.
Next time I make these I’m adding some chopped jalapenos to it.
And if you want to make mini appetizers try using those little smokies for this. I’m sure it would be awesome.
Since some of you asked: my baked beans are nothing more than a large can of Bush's Baked Beans (boston or molasses flavor) with 1/2 cup of brown sugar, couple dashes of heat, 1 tb of molasses, 1 tb of ketchup, salt & pepper, and 1/2 cup of thick cut cooked bacon, chopped into big chunks. Mix all together in a casserole dish, reheat in oven at 400 degrees until bubbly.

apple-cheddar muffins w/ apple cider glaze

Sweet Charlotte these were so moist, so delicate and so darn tasty.
A little bit of apple, a little bit of buttermilk and some sharp cheddar all make for a truly tasty muffin.

These apple muffins came about from a recent trip to a local farmers market where I got my first (of the season) homemade batch of apple cider.
I'm a huge apple cider lover. I love that cold, crisp taste of it. This batch was organic too. There are some things that do taste better organic and some other things I can't even tell the difference. But I did notice a more "apple-ly" flavor in the organic cider.
So many things you can bake with fresh apple cider.
Apple & cheddar scones, cookies, pies, endless....
Apple muffins with a hint of cheese inside a nice warm muffin...this sounds good.
I hope there are a few of you die hard New Englanders out there that love homemade apple pies with some sharp cheddar? I know the Canadians love this too as I have a lot of relatives in Canada who wouldn't have it any other way.
Adding the cheese to the muffins gave it a bit of flavor, it was worth it. The pecans, well, you all know I can never get enough pecans; you could also use walnuts in here. But the real winner, the real deal closer for these apple muffins was the apple cider glaze frosting. Really good. The apple cider glaze came from that organic apple cider I purchased mixed with some cream cheese and confectioners sugar. The cream cheese and the apple cider mesh so perfectly together; reminds me of a good pairing of wine & cheese. It has a tart bite to it with a creamy cheese undertone all wrapped up in sugar.
In my opinion, use McCoun apples if you can, they are the best for baking.




apple-cheddar muffins w/ apple cider glaze
from vanillasugarblog.com
print recipe

3/4 cup coarsely chopped toasted pecans
1 1/2 cups all-purpose flour
1 ts baking soda
1 ts baking powder
1/2 ts nutmeg
½ ts allspice
½ ts cinnamon
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup granulated sugar
1 large egg
4 TB buttermilk
½ cup of shredded sharp cheddar cheese
2 medium McCoun apples: peeled, cored and cut into 3/4 -inch chunks

Preheat the oven to 325°. Butter 12 regular-size muffin cups. Spread the pecans on a baking sheet and toast for about 8 minutes, or until fragrant. Transfer to a plate and let cool.
In a bowl, sift together the flour, baking soda, baking powder, nutmeg, allspice, cinnamon and salt.
In another bowl, beat the butter and sugar until creamy and fluffy. Beat in the egg and buttermilk. Stir in the dry ingredients until fully incorporated. Recipe by dawn finicane of vanillakitchen.blogspot.com Fold in the apples, pecans, and cheddar cheese.
Spoon the batter into the muffin cups and bake for about 30 - 40 minutes (depending on oven temp and muffin pans) or until the apples are tender and a toothpick inserted into the center of the cakes comes out clean. (while these are baking I like to get my cider glaze done and into the fridge to chill for a while).
Let muffins cool before glazing.

apple cider glaze

1/2 package cream cheese (4 ounces), softened
1 package of confectioners' sugar
½ ts cinnamon
3 TB apple cider (not apple juice)

I melted the cider and cream cheese over very low heat, very slowly while constantly stirring. There will be lumps. When it was cooled a bit I added in the cinnamon. In a separate bowl put the confectioner’s sugar in there and slowly add the melted cider mix to the confectioners sugar. Don’t add all the liquid in, only add in a bit at a time until you reach the glaze thickness you desire. (I only used about ¾ of the liquid mixture, use less for a frosting). Keep mixing till fully incorporated and there are no lumps.
Make sure to chill this in the fridge for a while before using.

Cook Notes: I only like to use McCoun apples for baking. I know they are in season for a couple months (oct & nov). I have no idea what else to use instead of these. Whatever apple is sweet, juicy, crispy with a little bit of tart to it would be good. I do not recommend Granny Smith apples for this recipe.
If you want to use muffin liners you can. These are very moist muffins, almost delicate.