Wednesday, August 8, 2012

Chicken Noodle Soup

I made chicken stock using directions from my fiance's cousin.
Then I need to do something with the stock, I was feeling like junk and decided upon chicken noodle soup.
I found this recipe via Pinterest and modified based on my patience and my ingredients.

2 stalks celery, diced
3 carrots, diced
3/4 tsp sea salt
1/2 tsp black pepper
8C chicken stock (I'm sure store bought stock or broth would be fine)
2C wide egg noodles
4 tsp dry parsley
1lb chicken, chopped into small pieces

  1. In a large pot, combine all ingredients except the noodles.
  2. Bring to a boil.
  3. Lower heat and simmer for 1 hour.
  4. Add noodles and cook for 10 minutes.
  5. Enjoy!

Pineapple Lemonade Sangria

I found this recipe via Pinterest & made it for a party. MAJOR hit -- perfect combination of sweet and light without being overly tangy.

750mL bottle of chardonnay
12oz can frozen lemonade
1/2C light rum
1/2C triple sec
3/4C simple syrup (1/2C water & 1/4C sugar boiled (stirred constantly) until sugar is dissolved & mixture is clear. Let cool before using.)
20oz can chunks or rings of pineapple WITH juice (I used crushed -- bad idea, it clogged up the spigot on my dispenser)
1 apple, unpeeled, cored, and cut into chunks (I used pink lady)
1 orange, sliced thin
1 lemon, sliced thin
1 can Sprite (or other lemon-line soda)
8 strawberries, cut in half with stems removed

  1. In large pitcher or dispenser, combine all liquids but the Sprite. Stir well.
  2. Add fruit. Stir.
  3. Refrigerate for several hours (I did it overnight).
  4. Just before serving, add Sprite and stir well.
  5. Enjoy!

Snickerdoodle Blondies

My fiance LOVES snickerdoodles. He could probably live on them for the rest of his life.
I found this recipe via Pinterest and it was a huge hit!

for batter
2 2/3 all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2C brown sugar
1C butter, room temperature
2 eggs, room temperature
1 tbs vanilla extract

for topping
2 tbs sugar
2 tsp cinnamon
pinch of nutmeg

  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9x13 pan.
  3. Combine first 5 batter ingredients and set aside.
  4. In a large bowl (I used my KitchenAid Stand Mixer), beat butter and brown sugar together for 5 minutes. Add eggs one at a time. Then add vanilla. Beat until smooth.
  5. Mix flour mixture into bowl a little bit at a time, mixing well after each addition.
  6. Spread batter evenly in pan.
  7. Combine topping ingredients in a small bowl.
  8. Sprinkle topping evenly over batter.
  9. Bake 20-25 minutes until golden brown and tooth pick comes out clean.
  10. Enjoy!

Healthy Cookie Dough Dip

I am currently doing a 30 day ab challenge that involves a diet of no dairy, white flour, or added sugar.
On our most recent girls' night, my friend Maria suggested we try this dessert because it is only minimally cheating :)
It was pretty tasty -- definitely not as tasty as the real deal, but for being made of chickpeas it was definitely worth it. We ate ours with a spoon, I suppose you could use graham crackers but a spoon did just fine!

I'm listing the ingredients we used, we followed the recipe for the most part.

16oz can of chickpeas
1/8tsp salt
1/8 tsp baking soda
2 tsp vanilla extract
1/4C almond butter
2 tbs coconut milk
2/3C brown sugar
3 tbs oats
1/2C chocolate chips

  1. Add all ingredients minus chocolate chips to a food processor and process about 4 minutes until smooth (I had a few rogue chickpeas that escaping smushing).
  2. Mix in chocolate chips.
  3. Stick in the refrigerator for at least 30 minutes.
  4. Enjoy!