Nana's Chicken and Noodles

We grew up with a great grandma in Pittsburg, Kansas. We called her Nana, she was a short, stout, stubborn lady who could cook anything. She wasn't overly affectionate but showed her love through her cooking.

Whenever she would come to California or we would go to Kansas, she would make two things for us. Apple cake and chicken and noodles. Nobody had the recipes for either of these things, she didn't have them written down.

I remember the night before watching her make the noodles from scratch, cutting them into thin strips and laying them out to dry on the counter. Then she would make the dish the next day.

Noodles in a chicken gravy with pieces of chicken in the sauce. Good, simple, hearty food out of the heartland.

Nana has been gone fifteen years now and she took her Chicken and noodle recipe with her. I know my Aunt makes her version that is close.

I was shopping yesterday and happened to see a bag of noodles in the freezer section. Right away, I recognized they looked just like Nana's noodles. I grabbed two bags and decided to try my hand at recreating chicken and noodle.

I made them today and they were perfect! I love these noodles. Soon I will try to make my own but for now, I am sold on these.

Nana's Chicken and Noodle

1 package Grandma's frozen  egg noodles ( or make your own from scratch http://allrecipes.com/recipe/egg-noodles/)

4 boneless skinless chicken breasts

1 can chicken broth

kosher salt

pepper

cornstarch

cold water

In a large stock pot, put six cups of water, a handful of kosher salt and one can of chicken broth.Boil chicken until it is tender and cooked through enough to shred. Do not drain the broth. Take chicken out of the broth piece by piece and set in a colander to dry.

Shred chicken into bite pieces when cool

Take package of egg noodles and put them in the boiling broth. When noodles are cooked through, do not drain them. Use a slotted spoon to gather them out, setting them in a colander. Keep the broth in the pan

In a measuring cup, take two cups of cold water and mix with 1/2 cup of cornstarch. Add to the broth in the pan along with chicken pieces. Stir until thickened, adding pepper and salt to taste ( you may not need salt but pepper for sure) 

The consistency should be like gravy

*  if you need add cornstarch and cold water as needed if the original amount isn't thick enough.*

When mixture thickens, add noodles back into the mixture and let cook until warm.  Serve and enjoy.

Really simple, down home meal. Tasted just like Nana's! I am so proud of myself for recreating this recipe from my memory. This is the first time it has ever been written down and shared. 

Love Carries on Through Cooking

"Thankful for tradition. Going through pantry making sure I have everything I need for Thursday, thinking we always make the same things and realizing that's what its all about! Family, tradition, and still tasting moms cooking even though she is no longer at our table."

Last week my Aunt Maggie posted that as her Facebook status. It was profoundly touching and really moved me. She put something into words that I hadn't ever been able to get down on paper or in a coherent sentence.

I love the song "There is No Place Like Home for the Holidays" every time I hear it my mind immediately goes to my grandparents home at the holidays. Even though their home is gone and I live far away from my family through cooking I am never very far away.

We were raised steeped in tradition at the holidays. My Grandmother loved the holidays, she had the most beautiful home at the holidays and her food always tasted good. We just never thought of the day she would be gone and we would be left to carry on the traditions.

Grandma's beautiful tree

 

Last week, my friend Mary asked for a stuffing recipe. Our family makes the easiest, most flavorful stuffing recipe that grandma passed on. For me that happened over the phone after I had moved away from home and family. I never had written it down, simply put I hear Grandma in my head when I go to make it. The recipe is in my head and I like recalling the phone conversation where she taught me. I wrote it down for the very first time to share with her. ( she loved it by the way)

This year was my cousin Caiti's first year away from home and family. It has always amazed me how I can live a few hundred miles away yet still eat the same meal as my family. The recipes and traditions have allowed me to carry on far away from home. I make all the same dishes as my family by myself every year for my own family.

This year as I was cooking, I thought about Maggie's quote and realized that Grandma is never very far. I could feel her close while making the stuffing. I can always go "home" to my childhood, when I smell the food cooking and the smell of " home" invades my home.

Traditions and recipes are a way to stay behind and love our family someday when we are gone. They are a mother's love for her children leaving a part of herself behind. I love cooking my grandmothers recipes and feeling them near once again. 

Now we are teaching our children the recipes and traditions to carry on, My kids already know the menu and shopping list by heart. Elizabeth is already asking about our cookie baking list for next month. Conner already knows how to make the cranberry relish on his own.

Someday when we are gone, the traditions of grandmother and great grandmother will live on. In fact, yesterday I made a apple cake recipe of my Aunt's which is the closest recipe to my Nana's recipe. I can still see my great grandmother making that apple cake for me in Kansas. Tasting that is like sitting in Nana's kitchen in Pittsburg.

Grandma, Gramie and Nana are never coming back but I still feel the close in the kitchen and home. I am thankful for a family that teaches each other tradition and honors our elders. I am thankful to have learned from wonderful women and help carry on their legacy. 

Thankful that someday, my children will carry the legacy on also. The saying is true, " A Mother's love lives forever"

Do you have family traditions? Recipes that you make? Do you have things that bring loved one's gone before us closer?

A/N Thank you Maggie Z for allowing me to quote you. Also to my friend and reader Teri for asking me to write a blog on this subject.

Loaded Baked Potato Soup

Nearly two years ago while Marty was recovering from his transplant at Stanford, we discovered this soup. He couldn't really eat anything and soup was the best option for him. We found them at Safeway and would go to several stores to buy them out.

When we finally moved back home some three hundred miles away, we found our local grocery chain didn't carry the soup. So I set out to re-create the soup at home and make a recipe from scratch. I started with my Grandma's cheese potato soup as a base at first. That didn't work out as well as I thought so I went back to the drawing board. After one full winter of experimenting, I finally have the perfect recipe.

Shopping/Ingredient List:
Baking Potatoes
Green Onion
Bacon
Heavy Cream
Milk
White Onion
Sharp Cheddar Cheese
Kosher salt
Pepper

Recipe:
6-8 medium potatoes peeled
1 white onion diced
1/2 lb of bacon for bacon crumbles
3 cups heavy cream
3 cups milk
16 oz sharp cheddar cheese grated
2 green onions sliced
1 T kosher salt ( to taste, you might like more)
1/2 T pepper ( to taste, you might like more)

Instructions

Cut Potatoes into half and quarter into bite size pieces put into a large stockpot filled with salted water add diced onion and boil until you can stick a fork through the potatoes. Use a potato masher to mash some of the pieces. Do not mash all the pieces of potato, there are supposed to be bite sized pieces in the soup.

cook bacon for crumbles. I use my George Foreman to cook mine crispy. Baking it in the oven also is a good way to crisp it.

Add heavy cream, milk, salt, pepper and cheese over a medium heat stirring constantly to prevent scorching.  Stir until warm, cheese is melted and soup is a thicker consistency (15-20 minutes).  Add bacon crumbles and green onion, cooking for another 10 minutes to let them soften. Take soup off heat and serve.

This is a easy recipe and you can add anything to it that you love in a potato. We've never added anything else but you could. My family begs for this soup as soon as the weather turns cold. We only eat it once a month since it is very rich in nature and definitely not fat free. If you make this be sure to leave me a comment and let me know if you love it.



I love to serve this with the Easy Peasy Bread recipe on Pinterest.

Pizza Pasta

This recipe was given to me by a family friend years ago. I think she found it in the newspaper and decided to share with me. It's been a family favorite since we were newlyweds. It's a great alternative to pizza night and the kids are sure to love it.

Shopping list: 1 pkg. sliced pepperoni, 16 oz. mozzarella cheese, 1 jar spaghetti sauce ( your favorite flavor), 1 16 oz package macaroni pasta, parmesan cheese.

You can add mushrooms, peppers, olives if desired. The potential ingredient list is boundless. This just happens to be the way my family likes it.


Cooking directions:

Pre-heat oven to 375 degrees
Lightly grease a large baking dish

Boil macaroni until al dente. While macaroni is boiling cut mozzarella into chunks, slice pepperoni into halves or smaller chunks. When pasta is done, drain and put back into the pot. Add to the pot the spaghetti sauce, cheese and pepperoni. Mix well and then scrape the mixture into the large baking dish. Sprinkle the top with Parmesan cheese and place into oven. Cook for 30-40 minutes, until mixture is bubbling and cheese is golden brown.

Sure to be a Friday night favorite with the kids. The recipe can be adapted to be low fat or vegetarian.

Just Jules Famous Grape Salad

The recipe isn't mine by any means, I just happen to make it upon request quite a bit and get asked for the recipe almost once a month.

This is a great dessert type salad. Red,black and green grapes in a sweet dressing with a brown sugar and nut crumble topping. Really simple to make and a guaranteed hit at parties. This is a must have dish for Easter or spring celebrations.

Some of the ingredients may sound odd but don't let that turn you off!

2lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste
TOPPING INGREDIENTS
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste
Directions
Wash and stem grapes.
Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture, and pour in large serving bowl.
For topping: Combine brown sugar, and crushed pecans.
Sprinkle over top of grapes to cover completely.
Chill overnight.

StumbledUpon dessert

Last week on the phone with my cousin Andy, he told me about StumbledUpon and what a great resource it is to share blog posts. I had seen a recent blip about it online but not gone much further. Then I saw a tutorial on a blogging site I frequent.

I followed the steps in the tutorial, set up a account and Stumbled. Basically, you put in your interests and hit "stumble" and new sites pop up. I LOVE IT! So addicting and informative. I have seen many beautiful pictures, informative videos, educational sites and some great blogs.

Today, I made dessert from two recipes that I "StumbledUpon" and they were great. One was a Smores Cookie Bar and the other was a Oreo Cookie Cake. Both were delicious and very simple to make.

This is a great new way to surf the web. It's a great way to find new information on multiple subjects at once. If you download the toolbar, you can like pages and they will save to a favorites list. I have a button on the bottom of this post to share my posts on StumbledUpon.

Grandma Brown's Cheese potato soup

From my lovely aunt Patty and aunt Al.

8 potatoes peeled and boiled
1/2 white onion chopped
3 cups of sharp cheddar cheese
1 can of Campbell's cheddar cheese soup ( if you want thicker soup you can add another can)
bacon fried and crumbled for topping ( save the oil)
salt to taste
pepper to taste
garlic to taste

Boil potatoes with onion chopped,salt, pepper and garlic to taste. When they are done, drain off half the water and take a small bowlful out and cut into small chunks. Mash the rest of the potatos until it becomes like a thick soup. Add grated cheese to soup.  Add more salt, pepper and garlic to taste. Add a very small bit of the bacon grease for flavor. Stir back in potato chunks. Serve with bacon crumbles as garnish.

I guess we all make it a bit differently. That's a whole nother blog in itself.

Gramie's Famous Rigatoni

When I was a little girl, my Gramie would always make this for me. I would beg for it for birthdays and special occasions. The best rigatoni recipe in my book and something she never shared. Too good not to share.

Gramie's rigatoni
1lb stew meat
1lb sausage (1/2 sweet, 1/2 hot)
2 shakes dry parsley
1/2 onion
1 pkg dry spaghetti sauce mix
2 cans tomato paste(save one can to add 5 cans of water)
2 small cans of tomato sauce
1 can mushroom pieces
1 box of rigatoni noodles
Grated Romano cheese
Directions
Add small amount of oil to cover bottom of pan. Add meat,sausage,onion,parsley flakes. Simmer meat until liquid cooks down and meat browns. Add tomato paste,water,tomato sauce,spaghetti sauce mix. Simmer. Add mushroom pieces. Boil noodles,drain and cover with romano cheese and add to meat and sauce. Serve and you will surely enjoy.

Dump and run recipes: Crockpot Salsa Meat

Ingredients
3 lbs of stew meat
1 large jar of Pace picante (I use mild)
Directions
Put stew meat in bottom of crockpot and pour salsa over. Cook on low for 8 hrs. Makes great burrito filling.
Pulled pork sandwich meat(Conner's favorite)
3-4 pound pork roast( I usually get picnic cut)
2 bottles of bbq sauce
Salt&Pepper to taste
Garlic to taste
1 tbsp. brown sugar
Whole wheat buns
Directions
Put pork roast in slow cooker. Season and add enough water to cover. Cook on low 6hrs before adding bbq sauce. Cook on low another two hrs. Remove the roast and pull apart. Serve on whole wheat buns.

Kim's chicken and dumplins, slow cooker style.

Ingredients
4 boneless,skinless chicken breast halves
2 tablespoons butter
2(10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2(10 ounce) packages refrigerated biscuit dough,torn into pieces.
Optional, bag of mixed veggies
Directions
1. Place chicken,butter,soup and onion,in a slow cooker, fill with enough water to cover
2. Cover and cook for 5 to 6 hours on High. About 30 minutes before serving,place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. If adding frozen veggies add at the same time.

Caroline's roast and gravy, Crockpot recipe

5lb beef roast( I use whatever is on sale.)
1 package Lipton onion soup mix
1 can family size cream of mushroom soup
Put roast in bottom of crockpot. Pour soup and soup mix over roast. Mix the two together. Cover and cook on low for 8hrs.
This makes the best gravy and is great w/ mashed potatoes or mashed cauliflower.

Slow cooker stuffed chicken

6 boneless skinless chicken breast (I buy thin cut)
8 ounces feta cheese(drained)
3 cups fresh,chopped spinach leaves
1/3 of a cup oil packed sun-dried tomatoes,drained and chopped
1 teaspoon minced lemon zest
1 tsp. dried basil,oregano or mint
1/2 teaspoon garlic powder
Black pepper to taste
1 can (15 ounces) diced tomatoes, including juice
1/2 cup black olives
I don't use the mint,sun dried tomatoes, or lemon. Just my own preference.
If using regular chicken breast, place between plastic wrap and pound to 1/4 inch thick.
Combine feta,spinach,tomatoes,zest,basil,garlic,pepper in a medium bowl. Lay chicken down smooth side down. Place 2 tablespoons of fet mixture on the wide end of breast.

Repeat the step with each chicken breast. Place seam side down in crockpot. Top with canned tomatoes. Cook 5 1/2 to 6 hours on LOW or 4 hrs on HIGH.
I serve with rice. The cookbook suggests polenta. Super yummy!
Taken from Rival Slow Cooker cookbook.

How about some recipes????

I thought I would share some trusty recipes with you today. I have some easy things that are yummy dinners for a family. I also will include a party, holiday type recipe that is guaranteed to be a hit at any holiday party.

Pizza pasta

16 oz. of elbow macaroni cooked
26 oz of any spaghetti sauce
about half of 8 oz package of pepperoni
2 cups of mozzarella cheese cubed or shredded

Boil the macaroni until al dente. In a bowl mix cheese, spaghetti sauce, pepperoni with macaroni until well covered. Spray a 13x9 pan with non stick cooking spray and preheat oven to 350 degrees. Put the macaroni mix in the pan and bake until bubbling about 10 min. My family loves this dish and it makes great leftovers.

French's chicken
1 can of French's onions
1 egg slightly beaten
4 boneless skinless chicken breast

Crush onions in a ziplock bag. Coat chicken with egg mixture and dip in onions. Place on a sprayed cookie sheet and cook at 350 degrees for 20 minutes.

The Brown family artichoke dip

1 8 oz package of cream cheese
1/2 cup mayonnaise
1/2 cup Romano cheese ( preferably fresh)
3/4 cup Parmesan cheese
1 can artichokes( unmarinated and drained)

Preheat oven to 350 degrees

Mix ingredients together in a large bowl. Put in a casserole dish and bake until golden brown or 30 minutes.

Serve with crackers for dipping. I guarantee that it will be a hit.