The Best Ruined Soup Ever

     I love this time of year!  It's starting to get chilly here in the South, and it puts me in the mood for warm soups, gumbo, freshly baked bread, and savory desserts!  C'mon, y'all have known me too long to be surprised by the fact that I ended that sentence with food.  Which brings me to the reason I'm writing tonight.  It was chilly earlier this week, so I decided it would be a nice change of pace to make some grilled cheeses with some tomato soup.  I started following this one recipe before realizing that it was not the same one I had used to make my grocery list.  I quickly switched over to following this recipe, convinced that I had ruined the whole thing, but too stubborn (and cheap) to throw the concoction out.  I'm glad I didn't, though, because what resulted was what J deemed, "the best tomato soup I've ever had!"

Ruined Tomato Soup

1/2 onion

1 medium-sized carrot, peeled

1 celery stalk, end trimmed, but leaves still attached

1 garlic clove, peeled

2 cans diced tomatoes

46 ounces tomato juice

3-6 tablespoons sugar

3 chicken bouillon cubes

black pepper

1 1/2 cups heavy cream

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

shredded Mozzarella, optional 

In a blender, combine onion, carrot, celery, and garlic.  Puree until smooth.  Add diced tomatoes.  Pour contents of blender into a large pot over medium heat.  Add tomato juice.  Next add the sugar.  (This is to contrast the acidity of the tomatoes, start with 3 tablespoons and taste your way to the right amount.  I wound up needing 5 tablespoons, but it just depends on your tomatoes.)  Add chicken bouillon.  Sprinkle with black pepper to taste.  Stir to combine and bring to a boil.  Remove from heat and add heavy cream, stirring to combine.  Add basil and parsley and stir.  Top with mozzarella if desired.

     As I said, this was the best soup I had ever tasted!  J polished off three bowls of it, and I enjoyed dunking my grilled cheese in it like I was a kid again.  The only one not too impressed was Monkey, but that's okay.  I had plenty soup left over to freeze and some for lunch the next day.  J downed another bowl that day before heading back to work.  That's when I decided it might be a good time to clean out the refrigerator.  As I was getting rid of certain items I found an extra bottle of heavy cream in the corner.  I checked the date and was surprised to see that it hadn't expired yet.  In fact it still wouldn't be expired for another month.  With a sick feeling in my stomach, it began to dawn on me that perhaps I should have cleaned the refrigerator out sooner.  I quickly grabbed the bottle of heavy cream from the night before and checked the date only to find that, sure enough, I had mixed up the expired one with the new one.  The cream I used in the soup had expired September 9th.  I was mortified.  I don't know how none of us got sick, especially after I got brave enough to do a sniff-test.  There goes my world's best tomato soup....

     My dear husband wasn't nearly as horrified by this discovery as I was, but maybe that's for the best, considering how much of it he ate.  He just shrugged and said, "Well, it was still delicious!"  

Call Me Old-Fashioned

     I'm a slacker.  I'll admit it.  I'm supposed to be sitting in my Nutrition class right now, but I forgot about my online Chemistry homework that was due at 3:00 this afternoon.  I just finished that (and went ahead and did the next assignment for good measure), but now I have time to kill.  I could get ahead on my English reading, but as I've mentioned already, I'm a slacker.  It's still summer.  That's my excuse anyway.

     You know, last night I met a couple that have been married for all of a month, and I caught myself several times looking at them, shaking my head, and thinking to myself, "Geez, they're so cute!"  J and I will be celebrating our 5th anniversary this year, and although there are veterans of much longer marriages than ours that read this, I can't help but feel that the best is yet to come.  The past five years have been work.  They've changed both of us.  They've challenged me to go above and beyond what I thought my limits were.  Through trial and error we have both grown into the people we are today from the kids we were when we started out.  We've come a long way.

     

     I'm sure at this point a few of you veterans are already shaking your heads, thinking, "Awe!  How cute!  She thinks she knows something." Maybe y'all are right. Maybe I have yet to realize just how much marriage can tear you down and build you up again, but I think I'm beginning to have a clue.  And you know what I've discovered?  It's worth the trouble. 

     I remember watching "Coal Miner's Daughter" as a teenager, and I remember thinking to myself, "Why does she let him treat her like that?"  But when I watched it again as an adult, and I realized she loved her husband through his faults.  I also realized she wasn't perfect either.  There is something to be said about the marriages of days gone by.  The ones that stuck it out, even through the worst of circumstances.  The ones that inspired songs like "Stand By Your Man".  Those marriages aren't to be shrugged off and excused by saying "those were different times" or people were old-fashioned with "out dated ideals".  No; those marriages should be honored as an example.  Those "old-fashioned ideals" teach us that just because something is broken doesn't mean it can't be fixed.  It doesn't mean it isn't worth fixing.  

    A few weeks back, I finally had enough okra from my little garden to roast as a side for dinner.  That was the best tasting okra I've ever had.  You see, I've raised those okra plants from seeds that I planted back in February.  That's four months of waiting for just a few okra.  I have had to transplant these stalks 3 times so that they would finally have the right amount of space to grow.  Through trial and error, I've learned the proper amount of water they require (which is more that I imagined).  I've even learned the hard way how much sun they really need.  I guess my point is, I could have quit.  I could have never started.  I could have said that it wasn't worth the hassle.  There were times when I was sick of my little garden! (Mostly when I had to go buy even more pots because I didn't have the foresight to give my plants enough space to grow.)  But I didn't give up.  Now I'm rather proud of my little plants.  I have been complimented on my garden several times.  People see the work I've put in, but more importantly I see it too.  I've been able to reap what I've sown.  So why not apply the same logic to marriage?

     If I could go back in time and talk to newly wed me, I think I'd tell her to stop wasting time with selfishness and pride, and just love J.  That's all we can ever really do.  And if I could talk to newly wed J, well, maybe it's a good thing there is no time travel ;-)  

    Keeping with my theme of marriage, tonight I want to share one of J's favorite things I've made for him.  

Paula Deen's "Real Deal" Gumbo

     Gumbo, like a good marriage, takes patience and time to get it just the way you like it, but once you get it to that point, people will be begging to know your secret. :-)

So here's what y'all need:

1 TBS vegetable oil

1 cup chopped okra, fresh or frozen then thawed

3 TBS butter

3 TBS all-purpose flour

1 large yellow onion, chopped

1 large green bell pepper, chopped

1 TBS chopped garlic

4 cups chicken broth

3/4 lb andouille or other smoked sausage, sliced

1 tsp Tony's (or other Cajun seasoning)

Salt and black pepper

1 lb shrimp, peeled and deveined

4 cups cooked rice, for serving

Hot sauce, for serving

*In a small skillet, heat the oil over medium heat.  Add the okra and cook, stirring frequently, until no longer slimy, about 3 minutes.  Set aside.

In a large saucepan, melt butter over medium heat.  Whisk in the flour and cook, stirring constantly, until it is a light chocolate color, about 5 minutes.  (This is the roux, and my dog's namesake for all my Yankee friends.)  ;-)

Add the onion, bell pepper, and garlic and cook for 2 minutes.  Add the broth, sausage, okra,  and Cajun seasoning and bring to a boil.  Reduce the heat to a simmer, cover and cook for 20 minutes.  Season to taste with salt and pepper.  

Add the shrimp and simmer until they are pink and cooked through.  Serve over rice.  Add hot sauce as desired.  

*According to Paula Deen, cooking the okra separately before adding it to the gumbo takes away some of the sliminess that turns some people off of okra.

Hmm...now I'm making myself hungry.

Enjoy!

Winter Food is Comfort Food

     Well Christmas came and went without Monkey making it onto the Naughty list.  She did manage to get her name put down onto the "Check-Twice" list for next year, though; not that that has deterred her in any way.  Nor has it curbed her attitude.  This morning my child had her extra-sassy britches on, and at one point I just looked at her astounded and asked, "Kid, when did you turn 13?"  She responded in with her hands on her hips and a matter-of-fact tone in her voice, "I didn't.  I'm turning 4!" while wagging her head to emphasize every syllable.  I think I have my work cut out for me on this one.

     I certainly didn't need the reminder of how quickly time passes.  With the holiday season coming to a close, my focus has shifted to the next big event in our family: Monkey's birthday.  She has declared that she wants a Princess Party this year, so if any of y'all find some cute ideas, send them my way.

     In the meantime, Monkey and I have been relaxing, watching the movies Santa brought her, playing the games she got from family, and cooking (of course).  Given that we're finally having some wintery weather, I decided to give this recipe a try.

Tomato, Basil and Cheddar Soup
2 28-oz. cans of diced tomatoes
1 yellow onion, chopped
2 cloves of garlic, chopped
1 tsp olive oil
2 cups of vegetable broth (or chicken broth if you can't find veg.)
1 cup of plain Greek yogurt
1 cup cheddar cheese, grated
1/2 cup basil, chopped, loosely packed
2 tsp of oregano
1 tsp sugar
salt and pepper to taste

     Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about 3-4 minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the stock. Stir in the basil, oregano, sugar, salt and pepper. Cover with the lid and simmer 10 minutes. Stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.

     This is the perfect winter comfort food, and it was paired nicely with that French Bread recipe I shared a while back.  Enjoy :-)

Brain Break

     I'm feeling a good deal better about all these tests this week.  I took my first in Psychology today, and I have a good feeling about it.  Tomorrow I have an A&P Lab test.  Wednesday I have a Microbiology test, and Thursday I have an A&P Lecture test.  I feel ready, so I'm giving my poor brain a break in order to share this awesome thing I made!

"Rapunzel, Rapunzel, let down your hair!"

     Monkey finally decided on a costume for Halloween; she's going to be Rapunzel from Disney's Tangled.  I found an excellent tutorial for this wig on Pinterest.  The original poster was making her wig for a much older child, so she used more material.  If your child is smaller, like my Monkey, you'll only need to cut your yarn to about 100", and you'll probably end up loping off a good bit after you braid it.

     I've also been working on a few Christmas goodies, but you'll have to wait to see those.  I will share Monkey's Rapunzel dress, however, once it's finished.  As long as I don't completely ruin it and go buy one from the store, that is.

     I have one more thing to share before I go; here is a recipe for Spinach and Tortellini Soup.

4 cups chicken broth
1 cup water
9 oz package of tortellini
6 oz package baby spinach
Salt and Pepper to taste
Grated Parmesan (optional)

Bring broth and water to boil in a large sauce pan.  Reduce heat.  Add tortellini.  Simmer until pasta is tender.  Add spinach, and cook until wilted.  Season to taste.  Sprinkle Parmesan over the top.

     This soup was so quick and easy, and it tasted really good.  The best part is that it's only 250 calories.  Monkey approved :-)  Speaking of Monkey, she wants to go to the park, so I'll catch y'all later.

"Do One Thing Everyday That Scares You"

   Over the years, I've discovered something about myself.  I'm a chicken.  I am!  I am afraid of just about anything you could name.  Some are reasonable fears that come from years of experience.  Take, for example, my fear of public speaking.  I'll never forget the time, in my Freshman year of college, when the teacher (being a laid-back and easy-going woman that everyone loved and could relate to) said that she knew that the weekend had had a lot of social distractions and asked us to be honest about who hadn't read the chapters assigned.  My hand shot into the air, grinning and saying, "Oh yeah, who was too busy at the Renaissance Fair?"  This was before face-palms were a thing you said instead of did, and that day I saw at least three faces actually hit their palms.  Apparently that was the weekend the first Twilight movie came out, and most people had spent their time at the midnight premiere, not watching men in tights pretend to joust and explain falconry.  I didn't get the memo.  Needless to say, I'm much more cautious about what I say in public now.  Hence, Public Speaking=Reasonable Fear.

   I also have irrational fears, like my fear of going to the hair salon.  Don't misunderstand me, I love having my hair cut.  I like feeling pampered when someone else washes my hair; I'm all for the dead ends being gone, and that feeling of lightness when you get rid of a couple of inches.  But, I can't seem to drag myself to the hair salon as often as I should.  The reason?  Two words: head lice.  I am so petrified that I am going to sit down in that chair, and as the woman begins to brush out my hair, she'll jump back, saying, "Ma'am, we'll have to ask you to leave.  You have lice!"  Then I'll be forced to hang my head and walk out while she sets about burning all her brushes.  I know this is irrational, but it doesn't help that I had a three-year-old in daycare up until a month ago, which made the fear at least possible.  In my mind anyway.

   Finally I have emotional fears.  These are the fears that make me feel like if I even try, I'll fail.  Then I don't try and I never change, so I feel like a failure anyway.  I saw the quote "Do one thing everyday that scares you" on Pinterest, and it spoke to me.  Tonight I was scared again.  I wasn't afraid of the run that was facing me; I was afraid of the idea of failing.  I was afraid of all the people on my street laughing at the fatty as she ran by.  My mind went back to PE in middle and high school, and I almost didn't do it.  But then I remembered this quote, and I began to feel something totally different.  I felt excited.  I felt ready to rip off those chains of fear and face my obstacle head-on, and you know what?  It was worth it.

    Tonight I finished Day 1 of the Couch to 5K program.  I came home with my calves burning, drenched in sweat, and jittery, but I felt like a bad ass!  I told myself when I started out that I wouldn't be one of those people that talk incessantly about their workouts (and I still don't plan to...incessantly), but I get it now.  It's a feeling of pride I've never had before.  It's pride in oneself, and I wanted to share it the best way I know how.

   Keeping in theme with a healthy lifestyle, I made a yummy soup that I want to share.

 Summer Squash and Corn Chowder

2 slices applewood-smoked bacon
3/4 cup green onions, divided
1/4 cup chopped celery
1 lb yellow summer squash, chopped
1 lb frozen white and yellow baby corn kernels, thawed and divided
2 1/4 cups low fat 1% milk, divided
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp salt
1/4 cup shredded extra-sharp cheddar cheese

Cook bacon in a large Dutch oven over med-high heat until crisp.  Remove bacon from pan, reserving 2 tsp drippings in pan.  Crumble bacon and set aside.  Add 1/2 cup onions, celery and squash to drippings in pan.  Saute 8 minutes or until vegetables are tender.  Reserve 1 cup corn; set aside.  Place remaining corn and 1 cup milk in a blender, and puree until smooth.  Add remaining 1 1/4 cups milk, thyme, 1/2 tsp salt and pepper to blender.  Process just until combined.  Add pureed mixture and reserved corn to the Dutch oven.  Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly.  Stir in 1/8 teaspoon salt.  Ladle about 1 1/2 cups soup into each of 4 bowls.  Top each with 1 TBS onion, 1 TBS cheese, and 1 TBS bacon.

Enjoy!

PS-If you want the Nutrition facts, simply click on the link :-)

Herb-Roasted Chicken

     I think I've mentioned before that my step-daddy did most of the cooking at my mom's house growing up.  He also travelled a lot for work.  That meant we had several night where mom was either whipping up something simple (like Kraft Mac-and-Cheese) or we were ordering take-out.  One thing that I remember as a staple in our house were those Lemon and Herb Rotisserie chickens you can get at Walmart.  Mom would take those home, whip up some mac and cheese as a side, and then use the leftovers to make the Chicken Salad I'm going to share in a minute.  Instead of buying a heat-lamp warmed hunk of meat, I decided to make my own Herb Roasted Chicken.

    For the past couple of weeks, I've been babysitting some herbs for a friend of mine while she and her husband were vacationing.  Before she left, she urged me to use as much of them as I wanted, so I wasted no time obliging her :-)   Below you'll see a few samples from her blooming little herb garden.

Chives, Oregano, Rosemary, and Basil (Purple and Green varieties)

  So here's what you'll need for the Herb-Roasted Chicken:

2-3 TBS fresh herbs of your choice
1 TBS salt
1 tsp pepper
2 TBS olive oil
Lemon, onion, and garlic to stuff inside your bird
5 lb whole chicken


Preheat your oven to 450. Remove gizzards and neck from your chicken.  Stuff bird with lemon, onion, and garlic. Set aside, and chop up your herbs.  Mix chopped herbs, salt, pepper and olive oil in a small bowl.  Rub herb mixture all over bird. (You can rub a bit of lemon juice over it too, if you'd like.)  Place in a roasting pan, and bake for and hour or an hour and fifteen minutes.  Remove chicken from the oven, but DO NOT cut into it yet.  Let it rest for about 15 minutes, so that the juices can redistribute.

 Serve with your choice of sides and enjoy!

I love having the leftovers to make my Mom's Chicken Salad.

Here's what you need:

4 cups chicken (chopped)
1 cup chopped celery
1/2 cup chopped parsley
2 TBS lemon juice
1 cup mayo
small onion, diced
1 cup walnuts
apple, diced
Tony's to taste
2 TBS green onion (optional)

Mix all ingredients in a large bowl, and serve on croissants, Bunny bread, Rye, Wheat, Wheat Thins, Triscuits or whatever.  This stuff is good on anything :-)

If you'd like, you can substitute halved seedless grapes for apples, and toasted, sliced almonds for walnuts.  You can also play around with the amount of mayo if you like it drier.

Ta-Da!

Also, you can use the carcass from the Herb Roasted Chicken in my favorite Chicken Noodle Soup recipe.  It adds a few new flavors, and is really good.

  Well, I hope y'all are all enjoying this beautiful Saturday.  I'm about to get off of here and go feed my family.

New Do

     Good morning all!  I don't know if it's the chilly weather, my awesome new hair do, or the fact that I've somehow managed to be awake before the gremlins that live in my house and now I have some me time, but whatever the cause, I'm feeling extra chipper this morning.  :-)

    Yesterday I went to Tracy Perry Hair Salon here in Gulfport, and the hairdresser there (Amanda) helped me achieve something I've really wanted to try for a long time: purple highlights!   I think she did an amazing job, and she was super sweet.  I enjoyed that salon immensely, and I will be returning.  If you're in this area, I definitely recommend it.  Of course, I have to share a picture:

Now my hair matches my favorite shirt ;-)

     Aside from new hair, I've also tried a few new recipes.  Using Paula's instructions, I've finally mastered the are of an omelet.  I actually got it right in the first try, which left me wondering why I was so intimidated by that in the first place.  I also tried her "Cure-All Chicken and Rice Soup".  It was yummy, but I didn't enjoy it as much as I did her Chicken Noodle Soup.  I think I'm still programed from those early years when my father wouldn't let us get up from the table until we ate everything on our plate.  "Waste not, want not", right?  Well something about seeing all the onion and celery get thrown out like that just makes me cringe slightly.  I'll share the recipe anyway and let you form your own opinion though.

Paula Deen's Cure-All Chicken and Rice Soup

1 whole chicken (3 1/2 lbs), rinsed, patted dry, and cut into 8 pieces
3 celery stalks, chopped
2 large carrots, halved crosswise
1 large yellow onion, halved through the root end
3 cloves garlic, finely chopped
2 bay leavs
2 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon dried tarragon
1 cup lon-grain white rice
1/3 cup chopped fresh parsley

In large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.  Bring to boil over high heat.  Reduce to a simmer and cook until the chicken is cooked through, about 45 minutes.  Remove the chicken and carrots from the pot and set aside.  strain the remaining liquid and discard the solids.  Return the strained broth to the pot, stir in the rice, bring to a gentle simmer and cook until the rice is tender, 15-20 minutes.  Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.  Cut the meat into bitw-size pieces and thinly slice the carrots.  return the chicken and carrots to the pot.  Simmer for 5 minutes.  Adjust the seasoning and stir in the parsley just before serving.

     Like I said, not my favorite, but not bad.  Although J and Monkey wiped it out, I don't think I'll make it again unless it's requested.

     When making this soup, I decided to use the carcass of the turkey we made at our mock-Thanksigiving.  While I was wrapping it to freeze so I'd have it later, I started getting a little nostalgic.  My step-daddy has a birthday tradition that I'm afraid I may miss out on this year :-(  His birthday is December 1, and he always takes the carcasses from Thanksgiving dinner that he's frozen and uses it to make a giant pot of turkey and sausage gumbo.  It's become a big deal over the years.  Everyone knows he does this, rain or shine.  He stays up for 24 hours cooking, and a couple of my uncles will pass by for a couple of hours a piece, and they'll stay up with him, chatting away on the back patio.  Then when the gumbo's finished, everyone on his side and my mom's comes over to eat and celebrate his birthday, before he goes and passes out :-)  This year, I'm not sure if we'll be making a trip home that weekend, but I may just have to.  My "Big Papa's" gumbo is not something I want to miss out on.  However, I did ask him to teach me how to make a roux while we're in Florida during Thanksgiving this year.  I'm really looking forward to it.

   Well, I guess I'd better get breakfast started.  That ought to wake up the sleeping gremlins in style.  I hope everyone has a great weekend :-)

Chicken Noodle Soup for The-Worst-Pet-Owner-of-the-Year-Award-Winner's Soul

 Yes, if there was an award for the worst pet owner of the year, I’m fairly certain I would be the winner.  (Or at least the runner up.)  But we’ll get to that in a minute.

    As you are well aware, my darling husband, J, is home.  His birthday was Saturday, and as per his request we made a trip to our hometown so that he could celebrate with his family.  We left Friday evening after dinner, and we got home about an hour or so ago.  It was a very pleasant trip filled with too much food and just enough visiting.  It was fairly uneventful.  I do have to say though, I was surprised at how many jokes I found myself being the butt of due to my newly acquired accent.  Evidently I’ve been living in south Mississippi too long, because it’s starting to show.  I didn’t expect to get so many comments however, especially considering I moved from a town in south Louisiana that only two hours away from my new home.  I also found it funny that the main person making the jokes was my older sister.  She may be an English major, but she is also the one who pronounces ass, as if she can’t get enough of the “a”.  I can just hear her now, “Michael! Get off that four-wheeler!  Well, don’t come cryin’ to me if a snake jumps up and bites you on the aaaass!!!”

   I may be paraphrasing, but I promise it’s only slightly.  It’s all in good fun anyway.

   After a rather fun weekend, we came home today, and as soon as I opened the door I could tell something was off.  We had left our dog, Roux, with a friend, but we left VooDoo, our inside kitty, with enough food, water and litter to be okay on his own for the two days we were gone.  When I walked in, however, I didn’t smell anything from the litter box.  Upon closer inspection, I realized that there was nothing in there.  His food looked untouched as well.  Then I heard him.  His meow was so soft and pathetic I raced upstairs.  It was coming from the guest room, and the door was closed!  I yanked that door open to find my poor baby had been stuck in there ever since at least 3:00 pm on Friday afternoon.  

   I immediately brought him downstairs, and practically shoved him face-first into his food bowl.  After that, I put darling J to work cleaning up any messes.  (My only defense is I hardly ever go into that guest room, so someone else had to have shut him in there by mistake.)  Although VooDoo has not suffered any real damage, he is alternating between walking around the house howling miserably, rubbing up against my hand furiously as if he can’t get enough affection, or just sitting down in front of me, glaring and making a low pathetic meow as if to say, “Nice going, mom!”  Unfortunately he’s not buying the whole “It wasn’t me; it was your daddy” line.  (Even though it’s completely true.)  Here’s hoping he doesn’t decide to retaliate.  I mean, his name is “VooDoo” after all.   O.o

   On that note, I think it’s a comfort food type of night, so I’m going to share a recipe for one of my favorite comfort foods: Homemade Chicken Noodle Soup.  This is a Paula Deen recipe (of course).  Be warned, it makes a bunch of soup, so if J's gone, I usually cut it in half and still have enough to freeze.

Chicken Noodle Soup

3 pounds skinless chicken breasts  (You want the bones for flavor.)

6 quarts chicken broth

4 bay leaves

3 cups diced carrot

3 cups diced celery

2 cups diced onion

1 1/2 tsp garlic powder

1 1/4 tsp salt
1 tsp ground black pepper

8 oz egg noodles

Place chicken in a large stockpot or Dutch oven.  Add chicken broth and bay leaves.  Bring to boil over high heat.  Reduce heat to medium and simmer for 40 minutes.  Add carrot, celery, onion, seasonings, and return to a simmer.  Cook for 20 minutes. Remove chicken from soup.  Remove and discard bones.  Coarsely chop chicken and set aside.  Bring soup to a boil over medium-high heat.  Add noodle.  Cook for 10 minutes or until noodles are tender. Add chopped chicken; cook for 2 minutes or until heated through.  Remove and discard bay leaves before serving.   

The perfect trio: Chicken Noodle Soup, Ritz crackers, and Sweet Tea

Good Food

   Last night I hosted another Girls' Game Night, which would explain my absence from the blogging universe yesterday.  It was a well-needed get-together with a group of hilarious ladies that I truly enjoy spending time with.  These gatherings remind me that I'm not alone in this crazy military lifestyle.  And I must say, there's nothing like a night full of turkey basters and corn dogs sitting in Santa's soggy lap to make you feel like you're not alone ;-)

   On that note, perhaps I should move on to what I know you all came here for:  recipes!  Yes, I've guessed your true motives at last! Muahahahaha!!!!

  Sorry, sometimes I can't control the voices.

  As I said, recipes!  I have two for y'all tonight. 

  The first is Buffalo Chicken Wraps. 

  I found these babies on that same blog I seem to be obsessed with lately, Taste and Tell.  They were super yummy, and very easy to make.  Although, next time I'll have to double everything because I was only able to make 8 of these wraps, even though I swear I followed her recipe to a T.

   Well here it is (unaltered):

egg roll wrappers

1/2 – 2/3 cup hot sauce

1 cup crumbled blue cheese

1 cup cole slaw (dry)

1 cup cooked, shredded chicken

Preheat the oven to 400F.

In a bowl, mix together the chicken and the hot sauce.

Lay one egg roll wrapper on your work surface. Place 1 tablespoon of the slaw on a diagonal at the bottom right of the egg roll wrapper. Place 2 tablespoons of the chicken on, followed by 1 tablespoon of blue cheese.

To fold: Fold the bottom corner over the filling. Fold in the bottom left, followed by the right, so it now looks like an envelope. Roll the wrap, but leave the top corner open. Dip your fingers in a small bowl of water and wet the edges of the open corner. Fold the corner over the eggroll. The water will help to seal the eggroll wrapper to itself.

Repeat with the remaining rolls. Place the rolls on a wire rack on top of a baking sheet. Spray the rolls with non-stick cooking spray. Bake in the preheated oven for 12-15 minutes, or until golden brown.

These were so very good and filling too.  We had them with a side of cole slaw and ranch for dipping.  Monkey approved.

   As good as these were, they weren't hitting the spot.  You see, I've been having a craving for La Madeline's tomato basil soup.  I remember many days just hanging out with my high school bffs, eating a half chicken salad sandwich with a cup of their soup.  Those were good times.  Since I have yet to find a La Madeline's around this area, I decided to skim foodgawker to see if I could find a recipe.  To this day I haven't been let down by that sight, so here it is, the recipe that is so simple and yummy it's going to replace noodles as my go-to comfort food.  (It's probably better for me too.)

Tomato Basil Soup

Mine's a bit different from the original because I was improvising with what I had.

1 can (400 g) diced tomatoes

1 can water (use empty tomato can)

1 large onion, chopped

3 TBS minced garlic

2 tsp dark brown sugar

2 TBS heavy cream

A few splashes of Worcestershire sauce

salt

pepper

basil leaves (I didn't have fresh ones, so I used dried)

Saute onions until soft and translucent. 

Add garlic and fry until fragrant. Pour in canned tomaotes, water, sugar and bring to boil. 

Leave this to simmer for about 10 mins. Then blend...

 until smooth 

Stir in Worcestershire sauce and cream. Season to taste with salt and black pepper.

Lastly, stir in basil leaves.

 

Enjoy!

  

   Have you ever seen Ratatouille?   If not I'm about to ruin the ending for you.  There's a part at the end where this big-time critic is about to taste the chef's food, and it's the moment of truth.  He takes that first bite, and everything around him disappears.  He's rushed back to childhood, and the smell from his mother's version of the same recipe come rushing towards him.  That's how this was.  I took a bite of that soup, and I was 17 again, hanging out with my best friends, laughing and cutting up.  I remembered taking my boyfriend (now husband) there before combing the bookstore conveniently placed next door.  La Madeline's soon became "our place".  We'd go there every chance we got.  I can't wait until he comes home again so I can make this for him. 

   Perhaps that's why I love food so much.  Just like a song can take you back 10 years to a simpler time, so can the taste of really good food.  "Good food brings people together from all walks of life, and it puts little smiles on their faces and warms them up inside."

Why, yes, I did just quote a Disney movie.  

And it was epic :-P