Homemade soup noodles

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I found this recipe online and am so grateful I did because this is literally comfort food at its best.  I've made them several times now and have finally perfected them.  I make my dad this chicken noodle soup (minus the actual chicken) with these noodles about once a month and this last batch was the best so far, so I really have figured out some tricks that I'll share with you as I go along:

{What you need}

4 eggs

6 Tablespoons melted butter, cooled

2 1/2 cups flour

1/2 teaspoon baking powder

2 teaspoons salt

In a countertop mixer (or you can do all of it by hand), whisk together eggs and butter.  In a separate bowl, whisk all the dry ingredients together.  Gradually add in the flour mixture to the egg mixture and keep mixing with the dough hook until the dough becomes stiff and all the dry ingredients are incorporated from off the bottom of the bowl.  Mix together for a few more minutes to make sure everything is blended well.  Divide dough into three sections.  On a lightly floured surface, roll each piece of dough out to about 1/16 of an inch thick (or however thick you would like).  Place each sheet of dough onto a cloth and set aside for 30-45 minutes to dry out partially.  Once they are dried a little, roll each sheet into a loose spiral and cut the noodles however thick you would like with a sharp knife.  You can also not roll them up and just eyeball cutting straight lines, as I find it takes a little while to unroll each noodle if you do roll the sheets up.  Totally your preference.  Once all your noodles are cut, place them in a single layer to dry out for one more hour.  Once they are dry, boil them in water that is separate from your soup for 7-10 minutes. I boiled them in my soup broth in the past and found that the melted butter dilutes the soup flavor and makes it taste weird.  Once they are boiled, then I add the cooked noodles to the soup as a last step in the soup prep.  This keeps the integrity of the flavor in both the soup broth and the noodles, and let me tell you, it is some awesome flavor!!

*These noodles would also be great with any type of stroganoff or creamy pasta recipe!

inspired from this original recipe from allrecipes.com

Lemon Parmesan Mac and Cheese

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So this is excitin, folks.  I can follow a recipe with the best of them, but actually creating a delicious recipe is a huge accomplishment for me.  And I have birthed a winner!!!!  If there is one thing I would teach someone who wants to be better at cooking, I would say follow as many recipes as you can because you get so much inspiration from them.  You learn what types of herbs compliment what types of flavors and you can really make something of yourself.  So here it my gift to you, as a result of all the recipes I've followed for mac and cheese:

{What you need}

8 oz. fusilli pasta, cooked and drained

2 tb butter

1/4 cup flour

2 cups milk

1 cup parmesan cheese, grated

1/4 cup lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1/2 teaspoon salt

1 cup panko breadcrumbs

2 tb melted butter

1/4 tsp dry sage

1/4 tsp dry basil

1/4 tsp dry thyme

1/2 cup parmesan cheese, grated

In a small sauce pan, melt the 1/4 cup butter.  Add the flour and stir for about a minute.  Add milk and stir until the mixture thickens.  Add the 1 cup parmesan cheese, lemon juice, dry mustard, salt and pepper and stir until everything is evenly incorporated.  Add the pasta to the cheese mixture and stir until evenly coated.  In a microwave safe bowl, melt the butter and add the rest of the ingredients.  Stir until the bread crumbs are evenly moistened.  Pour the prepared pasta in a medium sized casserole dish.  Spread the bread crumb mixture evenly over the pasta.  Bake at 400 for 20-25 minutes.  Serves great with grilled chicken and a side of asparagus!

Basil Bacon Avocado Pasta

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John and I absolutely loved this, and have made it countless times within the past few months.  It's great for a side to something like steak, or as a main dish with a warm crusty bread or something.  In fact, I might just make this for dinner tonight!!  

{What you need}  

12-16  ounces dried bow tie and/or wagon wheel pasta

3-4  medium avocados, halved, seeded, peeled, and coarsely chopped

10-12  slices bacon, crisp cooked, drained, and crumbled

4 tablespoons dried basil

4  tablespoons (two lemons) lemon juice 

2  tablespoon olive oil

3 teaspoons garlic powder

1/2  teaspoon ground black pepper

1/4  teaspoon salt

1  cup finely shredded Parmesan cheese

Cook pasta according to package directions. Drain. Meanwhile, in a large bowl combine the

avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and

toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 8 servings.

Original recipe here.

Healthy Spicy Thai Noodles

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This original recipe had a lot more oil, but I found that just cutting it out significantly didn't sacrifice any flavor and made it a kajillion times healthier!  I calculated it out and it is 7 Weight Watchers PP for 1 cup, prepared this way.  Not bad for a very unique flavor in the WW world!!  

{What you need}

1 box whole wheat linguine pasta

1 Tblsp crushed red pepper (or less if you don't like it too spicy)

1/4 cup sesame oil

6 Tblsp honey

6 Tbsp soy sauce

1 cup cooked chicken, shredded

green onions, chopped

cilantro, chopped

peanuts, chopped (adds points)

carrots, slithered 

Boil the linguine according to box directions, drain.  Heat sesame oil and crushed red pepper in a small saucepan over medium heat.  Strain out pepper and reserve oil.  To the oil, whisk in the honey and soy sauce.  Toss chicken and sauce mixture with noodles.  Serve cold or hot (I prefer cold) with green onions, cilantro, peanuts, and carrots on top.

Inspired by this recipe from LeAna of asmallsnippet.blogspot.com

Chicken Apple Salad

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I have been hunting down this recipe for literally over 2 years now and finally got a copy of it from my mother-in-law the other day!!  So happy!!!! I've already made it for a baby shower and it was a major hit!  So refreshing for summer and doubles great for entertaining.

{What you need}

2 pounds cooked chicken tenders, cubed

2 tart apples, cored and cubed

8 oz. of Gouda cheese

8 oz. package bow tie pasta, cooked and cooled

1/2 cup celery, diced

1 cup pineapple tidbits

1 cup seedless grapes, halved

2/3 cup sliced almonds (I left these out)

{dressing}

1 cup mayo

1/4 cup sour cream

3 tbsp. lime juice

3 tbsp. honey

1 tbsp. poppy seeds

Combine all salad ingredients in a large bowl and toss.  Combine all of the dressing ingredients in a blender and mix well.  Chill salad and dressing separately.  Dress salad right before serving for best results.

From The Gathering of Friends cookbook

Creamy Garlic Pasta

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I didn't even finish eating my serving of this stuff before I approached my computer to post this recipe.  The first thing I said when I took a bite was, "This gets NUMMIFIED right now."  And it was so easy!  It would be great with grilled chicken strips added in, or as a side to either this chicken dish, or this one.  A great winner from Pinterest!  Printable recipe card found

{What you need}

2 teaspoon olive oil

4 cloves garlic, minced

2 tablespoons butter

1/4 teaspoon salt

1/2 teaspoon pepper

3 cups chicken broth, plus a little extra

1/2 pound spaghetti

1 cup grated Parmesan cheese

3/4 cup heavy cream

1 1/2 tablespoons dried parsley 

In a medium pan, heat olive oil over medium heat.  Add the garlic and stir for 1-2 minutes.  Add butter and melt, stirring constantly.  Add salt, pepper, and 3 cups chicken broth.  Bring to a boil.  Add the pasta and cook according to box directions.  Add a little more chicken broth if the noodles start to stick to the bottom and burn.  Add the cheese, cream, and parsley when the pasta is cooked to your desired tenderness and mix thoroughly.  Serve immediately.

Best Mac and Cheese

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Warning: I think I gained 3 pounds just reading this recipe for the first time.... But you better believe it holds true to its name.  Holy kaw.  Pinterest is making me fat.  Crap.

{What you need}

8 oz. cooked pasta

2 Tablespoons butter

1 clove garlic, crushed

1 teaspoon onion powder

1/4 cup flour

2 cups milk

6 cups sharp cheddar cheese

2 cups bread crumbs

1/2 butter, melted

salt and pepper

Preheat oven to 400 degrees F. Melt the 2 tablespoons butter in a large sauce pan.  Add the garlic and cook for about 2 minutes.  Add the onion powder and stir.  Whisk in the flour and milk and stir until it thickens a little.  Add 3 cups of cheese and stir until cheese is melted.  Add the cooked pasta and mix until it is all thoroughly coated.  Add the rest of the cheese.  Pour into a large baking dish and set aside for a moment.

Combine the bread crumbs, melted butter, and salt and pepper to taste.  Sprinkle evenly over the noodles in the baking dish.  Bake for 20-25 minutes or until breadcrumbs are golden brown.  Serves up great with sliced fresh tomatoes, or as a side to steak.

BLT Pasta Salad

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This is a nock off of a salad some friends served at their wedding.  It was delicious!  I prefer it with the cole slaw dressing.  And it makes a lot, so it's great for entertaining.

{What you need}

2 cups spinach leaves

3 cups cooked penne, cooled

1.5 cups chopped sun dried tomatoes

2 cups raw peas

2 cups raw broccoli

1 red onion, thinly sliced

2 cups cooked bacon, chopped and cooled

1 cup olives {optional}

16 oz. pepper jack cheese, cubed into cubes about the size of dice

2 cups mayo or cole slaw dressing

Put the spinach leaves aside.  Combine all other ingredients in a large bowl and toss.  Add spinach last and toss.  Serve chilled.

Noodles & Co Mac and Cheese

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Yes you read that correctly--the ulitmate in comfort food at it's best!  I initially consider taking risks when I go to Noodles & Co--i really do-- but I inevitably always end up getting the Mac and Cheese.  And I am never disappointed.  I am huge into any variety of mac and cheese, but I think this might be my very favorite.  Creamy, flavorful, cheesy. . . heaven.

{What you need}

1 lb. elbow noodles

1/4 cup butter

1/4 cup flour

3 cups half and half

1/2 tsp salt

3 Cups Monterrey Jack (or Colby Jack)

Cook pasta according to package directions.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt. Remove from heat. Add cheese, stir until cheese melts. Top with fancy shredded mild cheddar cheese.

(Found this recipe here)

Bacon Artichoke Penne Bake

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I had my eye on this recipe for a while before actually being able to make it.  It is every bit as delicious as it sounds, my friends.  It refrigerates well, or you could even freeze the leftovers (my variation made heaps).  My new dream is to make a bacon artichoke pizza inspired by this recipe....

{What you need}

8 oz penne or bowtie (I used a whole package penne, I think like 14 oz or something)
1 recipe alfredo (or any jar of store-bought alfredo)
2 chicken breasts, grilled and chopped (about 2 cups) (I'll probably leave this out next time)
6 oz (1/2 package) cooked bacon, chopped (I used the whole package)
1 (14 oz) jar marinated artichoke hearts, drained and chopped (I used a 16 oz can)
1/2 cup chopped green onions
1 cup shredded mozzarella cheese (I used two cups)
salt and pepper to taste

Preheat oven to 350.
Prepare pasta according to package directions.
While the pasta is cooking, prepare guiltless alfredo sauce (I just used a jar from the store).  When pasta is done, drain and add to the sauce.  Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 cup mozzarella.  Season to taste.
Transfer mixture to an 8 x 8 baking dish and sprinkle with remaining cheese.  Cover with foil and bak for about 20 minutes.

(Compliments of  Our Best Bites Cookbook) 

Pumpkin Alfredo

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I made this for a very special evening.  I had been to the doctor earlier that day for an ultrasound for our first baby, but since John couldn't come with me because of final presentations at school, I had the ultrasound tech not tell me what sex the baby was and she wrote it down on a card I provided and put it in an envelope.  We had this very delicious and elegant meal before we opened the envelope together to find out what our first baby would be.  So this is a very special meal to us, and it is pretty reasonable to make.  Not the easiest thing, but definitely doable.

It calls for half of this alfredo sauce, which is part of why it takes a little longer to make because it's like you're making two meals.  But if you find a delicious alfredo sauce that comes pre-made or something, you could probably use that too and cut down on some prep time.

{What you need}

1 (8 oz) package cheese ravioli 

(or pasta of choice--I think it would be great with spinach fettuccine too)

1/2 batch of this alfredo sauce (or about 1 1/2 cup of canned)

1/2 T real butter

1/4 c finely minced onion

2 T chicken broth

1/2 t dried thyme

1 t dried sage

1/2 cup canned pumpkin

Cook the pasta according to package directions.  In a separate saucepan, melt the butter on medium heat. When melted, add onion and saute until it is translucent and fragrant.  Add chicken broth and herbs.  Use   a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom.  Add pumpkin and whisk to combine.  Add alfredo sauce, stir to combine and cook until heated through.  Serve immediately over cooked pasta.  Another favorite from Best Bites.

Alfredo Sauce

Another winner from Our Best Bites.  The original recipe calls for "light" everything, but I used full fat.  It was so delicious, but doesn't make a ton.  I would at least double it every time I make from now on.  Serves great with cheese ravioli, or any pasta of your choice.  It looks like a lot of steps to put it together, but don't be intimidated.  It's actually super easy.

{What you need}

2 cups milk

1/2 cup (3 oz) cream cheese

2 T flour

1 t kosher salt

1 T butter

3 garlic cloves, minced

1 cup freshly grated Parmesan cheese

In a blender, blend the milk, cream cheese, flour, and salt until smooth and set aside.  In a large, nonstick saucepan, melt butter on medium-high heat and add garlic.  Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.  Add the milk mixture to the pan.  Stir constantly for 3-4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.  Once the sauce has started to thicken, remove from heat.  Whisk the cheese into the sauce and immediately cover the pan.  Allow the sauce to stand for at least 10 minutes before using.  It will continue to thicken upon standing.  Serve immediately.

Refrigerate leftovers for up to 5 days.  The sauce will become very thick once refrigerated.  To use it, reheat the sauce and add a little milk until the desired consistency is reached.

Baked Ziti with Spinach and Mushrooms

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Don't tell your husband, but this is actually a Weight Wathcers recipe! No worries, though, he'll never know because of how flavorfull it is. I got this from my new favorite recipe cite, Skinny Tastes. There are some major winners on there that I am dying to try, and they are all HEALTHY but BURSTING WITH FLAV!! I'm just elated! I added loads of mushrooms to this, but the origional recipe doesn't call for it, so feel free to leave them out, if you're crazy.

{What you need}
1 lb high fiber ziti such as Ronzoni Smart Taste
28 oz crushed tomatoes (I prefer Tuttorosso)
1 tsp olive oil
3 cloves garlic,minced
10 oz frozen spinach, thawed
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups (8 oz) part skim mozzarella
2 cups mushrooms, sliced
Spray olive oil Preheat oven to 375°. Spray a 9x13-inch baking pan with oil spray.In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot. Meanwhile, in a medium saucepan, add olive oil and sauté garlic and mushrooms. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper. Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan. Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella. Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.

I divided this casserole into eight sections and froze each portion individually in a mini tupperware so I can take it to work for a healthy lunch or just whip it out whenever I'm hungry for something healthy.

1/8 of the casserole is 6 ww points

Beef Stroganoff

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I looooove a good crock pot recipe. They are so easy and usually super hearty. You can make loads at a time and usually have great left-overs for a few days after, which John and I also loooooove. There's nothing like wanting to grab a snack and discovering delicious savory dinner food in the fridge to indulge in mid-morning. That's typically how it goes in our home when we have left overs. And John likes to take the left-overs to school for a good lunch so he doesn't starve. Ok, enough about left-overs, let's get cookin!

This is a delicous stroganoff. Possibly my favorite, especially with loads of extra mushrooms. I trippled the mushrooms in this recipe and could have put even more. We just loooooove mushrooms. Thanks to my second mama, Julie McDonald, for this winner!

{What you need}

1 lb. stew meat

1/4 cup onion, minced or dried

1 can Cream of Mushroom soup, condensed

1 can mushrooms

1/4 teaspoon garlic salt

1/2 cup red cooking sherry

1 cup sour cream

cooked noodles of your choice

Combine all ingredients except sour cream in a crock pot, cook on low for 6-8 hours. Add the sour cream right before you serve it. Serve over noodles.

Macaroni and Cheese

The ultimate in comfort food!

This great recipe comes from Favorites, which is clearly a favorite cook book of mine! I have a lot of recipes featured here from it. This recipe for classic Mac and Cheese is very flavorful and filling. It serves great alone, or as a side with steak or grilled chicken or something. And don't be shy with the cheddar!

{What you need}

1 pound large elbow macaroni

1/3 cup butter

5 tablespoons flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dry mustard

3 cups + grated Cheddar cheese (medium or sharp)

Cook macaroni in boiling, salted water according to package directions and drain. Set aside. In a large saucepan, melt butter. Add flour and stir. Pour in milk and cook, stirring constantly, until thick. Add salt, pepper, and dry mustard, then add 2 1/2 cups of the cheese and stir just until cheese is melted. Remove from heat and add cooked macaroni and mix together.

Pour into 9" x 13" baking pan, sprinkle remaining 1/2 + cheese on top and

bake at 350 for 30 minutes.