Simple Chicken and Noodles

Happy Fall Y'all!

It's finally starting to cool off a little around here.  Woohoo!  Man, I love Fall.  It makes me want to visit pumpkin patches and bake bread while wearing a sweater.  It's just awesome.

If you're busy doing Fall-y type stuff all day, you'll need a simple recipe to cook for supper.  Here's a good one:

SIMPLE CHICKEN AND NOODLES

2 chicken breasts, cut into small chunks
1 onion, chopped
1 stalk celery, chopped
1 large carrot, chopped (or 10 baby carrots)
4 cups chicken broth
12 oz egg noodles (or broken spaghetti, or elbow macaroni)
salt/pepper
a little oil (2-3 TBS)
1 TBS butter


Season the chicken with salt and pepper.

In a large pot with a tight-fitting lid, heat a little oil over medium-high heat.  Brown the chicken.  You don't need to cook it all the way through here.  It will finish cooking later on.

Remove the chicken to a plate and set aside.  Add the onion, celery and carrots.  Saute until softened.  To speed this process up you can add a little water then cover.  Let the veggies steam for a few minutes then stir.  Repeat until softened.  Season with salt and pepper.

Return the chicken to the pot.  Add broth.  Bring to a boil.

Add the butter then add the noodles.

Stir well and press the noodles down as best you can.

Put the lid on, reduce the heat and simmer for about 20 minutes, stirring every 5 minutes or so.

It's done when the broth is absorbed and the noodles are tender.


Garnish with a little parsley.

This is a simple dish that's comforting and filling.  Plus it makes a little chicken go a long way.  Great way to use up a few chicken breasts.  The family gave it the thumbs up.  Give it a try and see how you like it.

Easy Banana Nut Cake

Hello Everyone!

It's been a long time.  Unfortunately I have been dealing with even more ankle issues.  I had a couple of procedures that seem to be helping.  I actually think I'm on the upswing!  So that's good.

Yesterday was a rainy day.  One of those days when you just want to stay inside.  I like to cook on days like that so I made a big pot of chicken and dumplins.  While that was simmering away I noticed some ripe bananas in the fruit bowl.  I had a box of cake mix in the pantry.  I always have pecans in the freezer.  You see where I'm going with this.

EASY BANANA NUT CAKE

3 medium sized bananas (the riper the better)
3 eggs
1/2 cup water
1/2 cup chopped pecans
1 box yellow cake mix

Preheat oven to 350 degrees.  Spray a Bundt pan with non-stick cooking spray.  Spray every nook and cranny.

If you don't have a Bundt pan, no worries.  Use a 9x13 cake pan, but only spray the bottom of the pan, not the sides.  Also you will bake for a shorter amount of time.

Mix bananas, eggs and water well.

Add the cake mix.  Mix until well incorporated.

Stir in the chopped pecans.

Pour batter into the greased Bundt pan.

Bake for 39-43 minutes or until a toothpick inserted in the center comes out clean (If using a 9x13 pan bake 33-37 minutes).  Take it out of the oven and let it sit for about 10 minutes.  Then, flip it out of the pan onto a rack to cool completely.

You can leave it upside down for a clean, more professional look.

Or leave it right-side up for a rustic, homemade look.  Personally, that's what I like.

You could sprinkle powdered sugar on top when cooled or make a simple glaze by mixing powdered sugar and milk.  But I like it plain, as is. 


This cake is seriously easy.  It's sort of a cross between a cake and a quick bread.  Perfect with a cup of coffee or tea!  A good recipe to have on hand.  Enjoy!

Chicken and Bacon Bow Ties

Hi Guys,

Sorry it's been a while.  I've been dealing with more ankle trouble.  Ugh.  But, life goes on and I just try to roll with it. 

I usually write a menu for the week, then make a grocery list based on what I need to make the dishes on my menu.  I always check the fridge, freezer and pantry to see what's there.  That way, I only buy what I need.  However, tonight I had to wing it.  There were a couple of boneless chicken breasts in the fridge that I needed to cook.  So, I scrounged around and found the ingredients to make Chicken and Bacon Bow Ties.  Wow!  It came out great!  Here's how I did it:

CHICKEN AND BACON BOW TIES

2 slices bacon, chopped
2 boneless chicken breasts, cut into bite-sized pieces
1 onion, chopped
1 (15 oz) can diced tomatoes
1 cup chicken broth
1 TBS butter, optional
12 oz bow tie pasta
Salt & Pepper
Grated Parmesan cheese for garnish

Put a big pot of water on to boil for the pasta.

Place the chopped bacon into a big skillet.  Then turn on the heat to medium.  Putting it in a cold skillet keeps it from shriveling up too much. 

Cook, stirring occasionally, until the bacon is just crispy, careful not to over cook it.

Remove the bacon to a paper towel-lined plate.  Discard all but 1 TBS of the bacon grease.  Season the chicken with salt and pepper then add it to the hot skillet. 

Cook over medium-high heat until lightly browned on both sides.

Remove the chicken from the skillet.

Add the onions to the skillet.  Cook, stirring occasionally, until light golden.

Add the diced tomatoes with juice.  Use your spoon to scrape up the brown bits on the bottom of the skillet.  That's great flavor you want in your dish!

Then, smash the tomatoes with the spoon to release their juice even more.

Add chicken broth and return the chicken and bacon to the skillet.

Add the butter.  This is optional but it gives the sauce a nice silkiness. 

Now, let this simmer for 10-15 minutes to reduce and thicken.  If you time it right, your pasta should be done at the same time.

Drain the pasta then add it to the skillet.  Stir well to combine. 

You can garnish this pasta with grated Parmesan cheese, if desired.  A little fresh basil or parsley would be nice, too.

This pasta was very good.  It had a slight smokiness from the bacon and a sweetness from the sauteed onion.  The whole family enjoyed it.  Then my daughter's friend came over and had some.  When I asked her if she liked it, she showed me her empty bowl.  So, I guess that's a yes.  Enjoy!

Tex Mex Black Bean Cornbread Casserole

Hello All,

So much has been going on here!  Both of my ankles have been bothering me.  I went to see my ortho and found out that I have tendonitis in one ankle and all kind of trouble with the other.  I'm wearing a braces on both and have been ordered to rest.  Sounds fun, right?  So, needless to say, I have not been cooking much.

I did make a really yummy casserole yesterday.  It's quick to throw together and get into the oven.  Then it bakes for an hour so I had time to rest.  Here's how I did it:

TEX MEX BLACK BEAN CORNBREAD CASSEROLE

1 (20 oz) can black beans, drained
salt/pepper
1 cup yellow cornmeal
1 cup milk
3/4 tsp salt
1/2 tsp baking soda
2 eggs, beaten
1 (15 oz) can creamed corn
1 large onion, chopped
8 oz pepper jack cheese, shredded

Preheat oven to 350 degrees.

Drain the black beans.  Season them with salt and pepper.  Set aside. 

In a large bowl, mix cornmeal, milk, 3/4 tsp salt, baking soda, eggs, creamed corn, onion and cheese.  Stir well.  Gently mix in seasoned black beans.

Pour into a greased cast iron skillet (or casserole dish).  Place on a cookie sheet to catch any drips in case it bubbles over.

Bake in a 350 degree oven for 1 hour.  Let cool 15 - 20 minutes before cutting.

This is really good.  It has a little spice from the cheese and a little sweetness from the creamed corn.  The beans make it very filling for a vegetarian dish.  If you're a carnivore, you can use a pound of browned ground beef in place of the beans.  With or without meat, this dish will not disappoint!

Skillet Chicken Fajita Casserole

My hubby hates the word casserole.  Don't ask me why?  He won't eat anything called a casserole.  However, if I call it a skillet bake, or a baked dinner, he will eat it.  This is technically a casserole, just don't tell him that.

SKILLET CHICKEN FAJITA CASSEROLE

2 large or 3 small boneless skinless chicken breasts, cut into bite sized pieces
2 TBS oil
1 onion, chopped
1/2 a bell pepper, chopped
1 pkg fajita seasoning mix
1 TBS butter
2 TBS flour
1 cup chicken broth
1/2 cup shredded Mexican cheese blend (plus more for topping)
3 corn and 3 flour tortillas, cut into small pieces

Preheat the oven to 350 degrees.

Heat the oil in a cast iron skillet (any oven proof skillet will work) over medium-high heat.  Brown the chicken.  If your skillet is small, do this in batches so you don't over crowd the skillet.

Once browned, remove the chicken to a plate and set aside.  Add the onion and peppers and saute for a few minutes, until softened.

Return the chicken to the skillet and sprinkle in the fajita seasoning.  Stir well.

Add the butter.  Let melt.

Add the flour.  Cook for a few minutes, stirring.

Add the chicken broth.  Stir well.  It will be thick.

Stir in the 1/2 cup shredded cheese until smooth.

Stir in the tortilla pieces.

Top with extra cheese.  As much as you like.

Bake at 350 degrees for 15-20 minutes, until bubbly and brown.

This is so yummy!  You get all the flavors of fajitas but in an easy casserole.  You can top it with salsa, sour cream, shredded lettuce, green onions, anything you like.  Or just eat it as is.  I will definitely be making this casserole again (just don't tell my husband).