Recipe Save: Creamy Chicken & Noodles

Origin:  Modified Internet
Total Preparation Time: 10 minutes
Actual Cooking Time: 25 minutes
Number of Servings: 4-6


  • ½ bag (6 oz) wide egg noodles
  • 3 cups chicken stock
  • 1 tbs olive oil
  • 1½ cups shredded chicken
  • 1 cup sliced carrots
  • ½ cup peas (frozen)
  • ½ cup cream or milk
  • ¼ cup water
  • 2 tbs flour
  • Salt to taste
  • Pepper to taste


  1. Place noodles in a large pot.
  2. Add stock and olive oil; stir.
  3. Add peas and carrots.
  4. Cover and heat over medium heat until noodles are soft, about 10 minutes.
  5. Add the chicken.
  6. Stir in cream or milk.
  7. In a small cup, mix the ¼ cup water and the 2 tbs flour so there are no lumps.
  8. Add gradually to noodle mixture, stirring constantly.
  9. Heat to boiling, and simmer for 5 minutes.


I frequently purchase whole chickens and toss them into a crockpot for the day to cook until it falls apart.  Then I pull apart all the meat and set aside in bags and freeze.  Then I have shredded chicken ready for meals like this.


Recipe Save: Ham & Beans

Origin:  Modified Internet
Total Preparation Time: 15 minutes (plus overnight bean soak)
Actual Cooking Time: 8 hours
Number of Servings: 6-8 servings


  • 1 lb package dried northern beans
  • ham bone, hocks, shanks or diced ham (about 1 pound)
  • 2 tsp onion powder
  • 6 cups water
  • salt to taste
  • pepper to taste


  1. The night before you want to cook the beans, sort the beans and remove any pebbles or beans that just don’t look right.
  2. Put the sorted beans in a large bowl or crock and cover with water, leaving about 1-2 inches of water above the beans.
  3. The next morning drain and rinse the beans.
  4. Put the rinsed beans, onion powder, salt, pepper, and ham to the crock pot.
  5. Add water.
  6. Cover and cook on low about 8 hours, until beans are tender.
  7. If needed, remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix.


I typically dice up leftover ham when I make a spiral ham, freeze it and us that when I want to make some ham and beans.  Many like to serve this with cornbread.  Sometimes I like that but sometimes it just seems too heavy.  Some light and buttery biscuits or croissants can be nice too.

Recipe Save: Southern Cabbage and Bacon

Origin:  Internet – modified
Preparation Time: 15 minutes
Actual Cooking Time: 15 minutes
Number of Servings: 6 servings


  • 3 slices bacon, cut into thirds
  • 1/3 cup vegetable oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 1 head cabbage, cored and sliced
  • 1 white onion, chopped
  • 1 pinch white sugar


  1. Place the bacon and vegetable oil into a large pot over medium heat.
  2. Cook until bacon is crisp.
  3. Add cabbage, onion, and sugar to the pot.
  4. Cook and stir continuously until tender.
  5. Salt & pepper to taste and serve.

Recipe Save: Butter Noodles

Origin:  Internet & my kitchen
Preparation Time: 5 mintues
Actual Cooking Time: 10 minutes
Number of Servings: 4


  • 2 cups chicken broth (water & bouillon)
  • 1/2 cup or 1 stick butter (divided)
  • 8 oz egg noodles
  • 1 tsp dried parsley (optional)


  1. Put water, bouillon, and 1/2 stick butter in a large nonstick skillet or shallow pan and bring to a boil.
  2. Add egg noodles and cook, stirring frequently, until noodles are desired tenderness, about 6-8 minutes.
  3. During the last minute of cooking, stir in remaining 1/2 stick butter.

Recipe Save: Beef Stew

Origin:  Modified Internet Recipe
Total Preparation Time: 45 minutes
Actual Cooking Time: 4-8 hours
Number of Servings: 6-8


  • 2 lbs beef stew meat, cut in 1-inch pieces (lean beef round works well)
  • 1⁄4 cup flour
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 teaspoon dried thyme leaves
  • 3⁄4 cup beef broth
  • 1⁄4 cup tomato paste
  • 1⁄4 cup red wine or cooking sherry
  • 2 garlic cloves, minced
  • 1 lb red potatoes, peeled and cut into quarters
  • 8 ounces whole mushrooms, cut into quarters
  • 8 carrots, peeled and cut into either large slices or 2 inch pieces


  1. In a gallon zip seal bag, combine the flour, salt, pepper, and thyme.
  2. Place beef in bag and toss to coat.
  3. Heat a stainless steel or cast iron skillet (avoid nonstick skillets, if possible).
  4. Add a few teaspoons of vegetable oil.
  5. When the oil starts to shimmer or smoke (just slightly) add the meat but don’t crowd the pan (leave a few inches of space between pieces).
  6. Once you put the meat in the pan, let it be.  Meat needs a few minutes of uninterrupted contact to properly sear. (It will stick to the bottom and then release naturally when seared.  After a few minutes shake the pan.  If the meat releases it is ready to be flipped.  Complete until all side of the meat are seared.
  7. Put seared meat in the crock pot.
  8. In a small bowl combine the beef broth, tomato paste, wine and garlic. Mix well and add it to the beef in the crock pot.
  9. Add the potatoes, mushrooms and carrots to the crock pot and mix well to disperse the ingredients evenly throughout.
  10. Cover and cook on HIGH 5 – 6 hours, or LOW for 8 – 9 hours, until vegetables and beef are tender.
  11. Avoid stirring until close to finished but you can give it a quick stir near serving time just to check consistency.

Recipe Save: Spicy Taco Rice Skillet

Origin:  Modified from internet (
Total Preparation Time: 20 minutes
Total Time (prep and cooking): 45 minutes
Number of Servings: 8


  • 1 pound lean ground beef
  • 1-1/2 cups diced white onion
  • 1 green bell pepper, minced
  • 1 medium red bell pepper, minced
  • 2 tbsp each tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cayenne pepper
  • 1-1/2 teaspoons salt
  • 1 can (15 oz each) black beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 cup long-grain white rice, uncooked
  • 1 cup water
  • 1 cup lower sodium beef broth
  • 1 cup shredded Cheddar or Monterrey Jack cheese
  • Sour Cream, optional
  • Chopped green onion, optional


  1. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  2. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  3. Bring to a boil. Reduce heat, cover and simmer until rice is fully cooked and liquid has absorbed, about 20 minutes. Once rice is cooked, stir in cheese.
  4. Remove from heat and spoon into bowls. Top with a dollop of sour cream and chopped green onion if desired; serve.

Recipe Save: Tiramisu

Origin:  Chopping Block
Total Preparation Time: 2 hours, 35 minutes
Actual Cooking Time: 15 minutes
Number of Servings: 8-10


For the syrup:

  • 1/2 cup water
  • 1/4 cup espresso (or 1 tablespoon instant espresso dissolved in 1/4 cup water)
  • 1 cup granulated sugar
  • 3 tablespoons dark rum

For the assembly:

  • 8 ounces mascarpone cheese
  • 1/2 vanilla bean, scraped
  • 1/4 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 15 to 20 ladyfingers
  • Cocoa powder or chocolate shavings, for garnish


  1. To make the syrup, combine the water, espresso and sugar in small heavy saucepan.
  2. Bring to a boil, stirring occasionally to dissolve the sugar.
  3. Remove from the heat, stir in the rum, and set aside to cool.
  4. In a large mixing bowl, cream the mascarpone cheese, vanilla bean pulp and sugar with an electric mixer to combine.
  5. Add the cream and continue to beat until mixture is thick and fluffy.
  6. Dip the ladyfingers into the coffee syrup until well moistened.
  7. Line a glass bowl, trifle dish or individual dessert dishes with a single layer of ladyfingers.
  8. Spread half of the mascarpone mixture over the soaked ladyfingers.
  9. Top the cream with another layer of ladyfingers. Spread the remaining cream on top.
  10. Garnish with a dusting of sifted cocoa powder or chocolate shavings.
  11. Chill for about 1 hour to set the tiramisu.
  12. Serve chilled, scooped into individual serving dishes.

Recipe Save: Alfredo Sauce

Origin:  Chopping Block
Total Preparation Time: 10 minutes
Actual Cooking Time: 10 minutes
Number of Servings: 4


  • 2 cups heavy cream
  • 1 stick unsalted butter
  • 1 cup parmesan cheese, grated
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 2 tablespoons fresh parsley, rough chopped


  1. In a wide, heavy pan, heat the heavy cream over medium-low heat until it begins to simmer.
  2. Add the butter and whisk until melted.
  3. Sprinkle in the cheese and stir to incorporate.
  4. Season with freshly cracked black pepper and nutmeg.
  5. Stir in the parsley, and serve with your favorite pasta.

Recipe Save: Tomato Sauce

Origin:  Chopping Block
Total Preparation Time:  10 minutes
Actual Cooking Time:  35 minutes
Number of Servings: 4


  • 1/4 cup extra virgin olive oil
  • 1/2 onion, medium dice
  • 2 cloves garlic, thinly sliced
  • 1/2 cup red wine
  • One 28-ounce can whole tomatoes with their juice, crushed in a sealable bag
  • 1 teaspoon fresh thyme, rough chopped
  • 2 tablespoons fresh basil, leaves torn
  • Salt and pepper to taste
  • Granulated sugar if desired


  1. Heat a saucepan over medium heat and add the olive oil.  Add the onion and sauté until lightly caramelized, about 10 minutes. Stir in the garlic and cook an additional 1 minute or until aromatic.
  2. Deglaze the pan with the red wine, and reduce until almost dry.
  3. Pour in the tomatoes with their juice to the pot, and bring to a boil. Reduce the heat to a simmer and cook until sauce has reduced and thickened, 20 to 30 minutes.
  4. Stir in the herbs, and season with salt and pepper to taste. Add a pinch of sugar if desired and serve. You can also puree the sauce in a blender if you want a smooth consistency.

Recipe Save: Chicken Marsala

Origin:  Chopping Block
Total Preparation Time: 40
Actual Cooking Time: 35 minutes
Number of Servings: 4


  • 4 chicken breasts, boneless and skinless
  • Rice flour or all-purpose flour, for dredging
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 8 ounces button or cremini mushrooms, sliced
  • 1/2 cup Marsala wine
  • 1 cup chicken stock
  • 2 tablespoons butter, cold
  • 2 tablespoons fresh parsley, rough chopped


  1. Preheat the oven to 200°.
  2. Using a meat mallet, pound the chicken breasts until they are uniform in thickness. Season both sides with salt and pepper to taste and dredge in flour, shaking off any extra.
  3. Heat a sauté pan over medium heat and add the olive oil and butter. Sauté the breasts, presentation side down, until golden brown, 3 to 4 minutes. Flip and repeat. The chicken should be cooked through at this point. Transfer chicken to a platter, cover with foil and place in the oven to keep warm.
  4. Heat the same sauté pan over medium heat and add the sliced mushrooms. Sauté, stirring occasionally, until they are softened and browning around the edges.
  5. Deglaze with the Marsala wine and reduce by half of its original volume. Add the chicken stock, bring to a boil and reduce to a simmer. Cook for about 5 minutes to blend the flavors.
  6. Finish the sauce by swirling in the cold butter and the parsley. Season with salt and pepper.
  7. Pour the Marsala sauce over the chicken and serve.

« Older entries