simple soup for a quick dinner!

The weather is changing!  Cold and Flu season has started!  When you don't feel well, Chicken soup is what's for dinner!  Don't eat that canned stuff (YUCK!  read the label!). Instead make this super quick, super simple, super delicious chicken soup!

My kids love noodles & dumplings!  Can you tell from those pictures?!  Add as many or as little as you like!

Simple Chicken Noodle (or Dumpling) Soup

INGREDIENTS:

1 large rotisserie chicken, meat removed--watch for bones!!!

1 cup carrots, chopped or baby carrots, whole 

1 cup celery, chopped 

1 cup onion, chopped

3, 32 oz. containers of all natural unsalted chicken stock or 12 cups homemade stock

(remember!  stock has more flavor than broth!)

dried parsley

salt & freshly ground black pepper, to taste

cooked egg noodles or dumplings (recipe below)

INSTRUCTIONS: 

Put chicken meat, carrots, celery, onions and stock in a large dutch oven or pot.

Bring to a boil.

Stir in parsley, about a tablespoon (I just sprinkle it over the top without measuring).

Cover pot, turn heat to low, and simmer about 20 minutes, or until vegetables are very soft. (sometimes I simmer it for hours, do what works for you!)

Add salt & pepper to taste.

When vegetables are soft, add the noodles to the soup and serve, or add dumplings (recipe below).

Dumplings 

INGREDIENTS:

2 cups all-purpose flour

2 large eggs

1 cup very warm water

INSTRUCTIONS:

Mix everything together to form a thick batter.

Dip a teaspoon into the soup (keeps batter from sticking to the spoon!). 

Drop teaspoon sized dumplings into the soup.  (be sure to drop them evenly around the pot.  I drop the whole bowl of dumpling batter into the pot.  Add as many or as little as you like!)

DO NOT STIR!!!!  DO NOT STIR!!!  DO NOT STIR!!!  (or you will have a BIG mess!)

Put the lid on the pot and let dumplings simmer gently in the soup for at least 20-25 minutes until they are cooked all the way through.  (Remember, the first ones you put in have been cooking longer, so be sure to give them ALL enough time to cook!)

Enjoy!  

GARLIC LOVERS, this is for you!

Roasted Garlic is VERY popular at my house!  I love to use it in my recipes-- meatballs, tomato sauce, pesto, hummus, etc.  And, I ALWAYS make extra to spread on bread (or sometimes we just pop out the cloves and eat them!  Don't knock it until you try it!).  

Garlic loses it's pungent raw taste and turns buttery when it's roasted.  Be careful though, you'll still get garlic breath!!  

Roasted Garlic

INGREDIENTS:

6 (or more!) heads of garlic (you can refrigerate any extra!! so make A LOT!)

olive oil

salt

freshly ground black pepper

INSTRUCTIONS:

Pre-heat oven to 400 degrees.

Remove some of the skin on the garlic--leave enough to hold the garlic together.

Cut off the top (not the brown stem part) of each head of garlic. 

Put each individual garlic head on top of a piece of foil.

Drizzle generously with olive oil.

Salt and pepper each garlic head.

Twist up the foil on top.

Put all of your foil wrapped garlic heads on a baking sheet.

Bake about 45 min to an hour.

(garlic will be browned and VERY, VERY SOFT when it's done)

The cloves will pop out of the top when you gently squeeze the bottom of each head.

Put any unused roasted garlic into a plastic bag and store in the refrigerator.

impress your dinner guests with this!!

This pesto is perfect on pasta, over homemade ravioli, or just spread on a piece of crusty bread!!  

If you love pesto, you MUST try this recipe!    

This past summer I searched for a REALLY good pesto recipe that included all of the fresh herbs from my garden--basil, italian parsley and mint.  I found it!  

This is the BEST pesto I have ever tasted!!  

Thank you, Food Network & Giada De Laurentiis, 

this will always be my "go to" pesto recipe!

Basil, Italian Parsley & Mint Pesto

INGREDIENTS:
1 cup packed fresh basil leaves
1/2 cup packed fresh Italian parsley leaves
1/2 cup packed fresh mint leaves
1/2 cup freshly grated parmesan cheese
1/4 cup pine nuts, toasted
1 tbsp. anchovy paste
1/4 tsp. freshly ground black pepper
1 clove garlic
1/2 cup extra-virgin olive oil

INSTRUCTIONS:
In a food processor (I use my blender), combine the basil, parsley, mint, parmesan cheese, pine nuts, anchovy paste, pepper and garlic. 

Pulse until chunky.

With the machine running, gradually add the olive oil until the pesto is smooth.

Enjoy!!

use your favorite beer to make pizza dough!

I know, it's easy to order a pizza and have it delivered.  But, IT'S FUN (and pretty simple!!) to make it at home yourself!  Choose your beer wisely--the flavor of your dough depends on it!!

I LOVE my crust super thin (like the picture!)  You don't always have to use tomato sauce!!  I just brushed a thin coat of olive oil on that crust, added mozzarella, parmesan, red pepper flakes, dried basil, and a sprinkle of salt, then right before taking it out of the oven I threw on some greens (spinach, arugula, radicchio) and just let it wilt for a few minutes.  It was delicious!!

Beer Pizza Dough  
(makes enough dough for 2 regular pizzas, or up to 8 flatbread/super thin crust pizzas)

INGREDIENTS:

1 12 oz. bottle of room temperature beer (I used Blue Moon)
1 packet rapid rise yeast
2 tsp. salt
1 tsp. cane sugar
4 cups bread flour
2 tbsp. olive oil

INSTRUCTIONS:
In a large bowl combine beer, yeast, salt and sugar--let stand until foamy (5-10 min).

Put the flour into your mixing bowl (with paddle attachment), turn on LOW speed and add the beer mixture and the olive oil.  Mix until combined.

Remove the paddle attachment and add your dough hook.  Knead dough on low speed until dough is a smooth, firm ball--about 5 minutes.

Cover with a clean kitchen towel and let rise in a warm place (I always put mine in the oven with the oven light on) until doubled in size.  About 1 hour.

Not making the pizza today?  Put the dough in a ziplock bag and throw it in the fridge for a few days, or in a freezer bag and put the dough in the freezer until you want to use it!

BAKE THE PIZZA OR FLATBREAD

PIZZA:
Stretch dough for 2 pizzas (whatever shape you like!), let rest for 15 minutes, (for a crisper crust bake the crust until light golden brown without any toppings on it first!) top with your favorite toppings and bake in a 500 degree oven until very well browned.

-OR-

FLATBREAD/SUPER THIN CRUST:
Take 1/8 of the dough and stretch paper thin on an ungreased baking sheet.  (I got mine to cover a full size baking sheet.)  

Poke multiple times with a fork.  Let rest 15 minutes.  

Bake in 500 degree oven until light golden brown (this happens fast, don’t leave!). 

Remove from oven, gently loosen the crust from the baking sheet, top with toppings, return to oven and bake until cheese is melted and toppings are heated through.  Crust will be a nice golden brown.

Put any dough you are not using into one big zip lock freezer bag or divide the dough into pieces and put into smaller bags and freeze until needed.  Thaw in refrigerator overnight, then bake per instructions above.

ENJOY!    

SOME OF MY FAVORITE PIZZA/FLATBREAD TOPPINGS:

--tomato sauce, mozzarella, pepperoni, onion, green pepper

--Margherita (tomato sauce, fresh buffalo mozzarella, fresh basil leaves)

--olive oil base, mozzarella, parmesan, hot pepper flakes, dried basil, salt, fresh spinach

--olive oil base, feta cheese, caramelized onions, bacon, fresh spinach

sometimes the best recipes are the ones we've used for years...

Why mess with a good thing?  There's nothing better than biting into a cookie that reminds you of your childhood.  This recipe does that for me.  

Those cookies just came out of my oven!  Warm oatmeal raisin cookies on a beautiful fall day--how perfect is that??

Vanishing Oatmeal Raisin Cookies  
(from quakeroats.com)

INGREDIENTS:
1/2 Cup (1 stick) plus 6 tablespoons butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
2 Eggs
1 Teaspoon vanilla
1-1/2 Cups all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt (optional)
3 Cups Quaker^® Oats (quick or old fashioned, uncooked)
1 Cup raisins

PREPARATION:

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

when you need a change from the ordinary!

I served this as our main dish--it's plenty filling for a main dish since it contains chicken, eggs, rice and vegetables.  I'd say this recipe would feed 4 adults.  If you want it to go further, cook up some crunchy egg rolls as a side dish! 

Chinese Style Chicken Fried Rice

ingredients:

4 cups cooked rice (cold)

1 cup finely chopped onion

3 tbsp. oil, divided

3 eggs, lightly beaten

1/2 tsp. soy sauce + additional 2--3 tbsp.

1/2 tsp. sesame oil + additional 1/2--1 tsp.

3 cups cooked chicken breast, chopped

1/2 cup carrot (chopped VERY small)

1/2 cup frozen peas

1 bunch green onions, chopped (be sure to cut up most of the green too!)

instructions:

Heat 1 tbsp. oil in wok pan over medium-high heat.  

Add onions and cook until golden brown.  Remove from wok, set aside.

Add 1/2 tsp soy sauce and 1/2 tsp. sesame oil to lightly beaten eggs, combine.

Add 1 tbsp. oil to wok pan and swirl to cover bottom and sides of pan.

Add egg mixture to the pan and swirl to coat sides of pan with egg, continue moving the pan until most of egg is around sides of pan (some will still be on the bottom too).

When eggs begin to bubble/puff up, flip the egg over and cook the other side very briefly (don’t worry about being neat).  Remove the cooked egg (to a cutting board) and chop into bite size pieces.

Heat the last tbsp. of oil in the wok and add chicken, carrots, peas and the browned onions.  Stir fry until peas are warmed through.

Add rice, and most of the green onion (save some for garnishing your bowls!).  Heat until rice is warmed, about 3-5 minutes.

Add the additional soy sauce and sesame oil to taste.  Fold in the chopped egg and stir fry until heated through.

Serve topped with chopped green onions, and extra soy sauce on the side.

Enjoy!! 

hang a photo collage--the EASY WAY!

How long have you put off hanging those framed photos on the wall or staircase? 

Ugh!  I know, you’re probably thinking, “how many extra holes will I have to make in the wall before I get it right?”.  Patching all of those holes seems like A LOT of work, so... you just keep putting it off.  

BUT...

You would REALLY love it if the job was finished and you had a beautiful family picture collage on the wall or staircase--wouldn’t you?!  

There is an easy way!  And, you won’t make ANY extra unnecessary holes in the wall!  I did this collage going UP my staircase, all by myself!  It wasn’t hard at all!

This is what you will need to do!

Be sure you have pictures in all of the frames that you are going to use!  No sense in hanging empty frames!  (I get all of my prints from Shutterfly in a Matte finish!)      

You will need: a roll of craft paper, a pencil, painter’s tape, a measuring tape, and a small level.  And, of course, you’ll need nails and a hammer later.  

Trace each frame on the craft paper (be exact!).

Measure the exact spot of the hanger on the back of the frame, and mark on the paper with an “X” where the nail would go.  (the nail will be hammered into the center of the X) 

Cut out all of traced frames and begin arranging them (using painter’s tape) on the wall where they will be hung.  Step back multiple times and re-arrange the shapes until you like the placement.

  
When you like the layout you have created, make sure all of the papers are level.  This is especially important when putting a collage up or down a staircase.  Also, be sure the spaces between the papers are the same (or pretty close)! 

When all of your papers are perfect, you can hammer a nail right through the center of each “X”’ on all of the papers.  One at a time, remove a paper and hang the frame that matches until all of your frames are hung on the wall.  (Unless you have a VERY good memory, or have taken a photo of your paper collage--DO NOT remove ALL of the papers at the same time.)  

Check to be sure all of the frames are level.   Clean off the fingerprints and YOU’RE DONE!!!  How easy was that?!!

BACON! ...for dessert!

Guys LOVE bacon and, Girls LOVE chocolate--this treat makes us all happy!!!  

These little bites of heaven are sinful!!!  

The crunchy almonds work perfectly with the sweet, creamy chocolate and the salty, smoky bacon!  Super simple to make, and they look like you got them from the Chocolate Shop!!  

Bacon Almond Clusters

ingredients:
1 cup crumbled bacon 
(I used an 8 oz. pkg of Applegate Naturals Uncured, Nitrate Free bacon)
1 cup chocolate chips 
(I used semi-sweet but, dark or milk chocolate would be great too!  Use your favorite!)
1 cup roasted, lightly salted whole almonds 
Sea Salt flakes (Maldon) or Pink Himalayan Sea Salt

instructions:

Pre-heat oven to 400 degrees.

Cook bacon on a foil lined baking sheet for 15-20 minutes, or until very crisp.

Remove bacon to paper towels to drain and cool.

Crumble bacon into pieces (not too small!!)

Melt chocolate chips in large bowl for 1 minute.  Stir, and then microwave an additional 15-30 seconds until chocolate is completely melted.

Add the crumbled bacon and almonds to the chocolate, stir until coated.

Drop teaspoonfuls into mini-muffin tins (lined with paper cups) or onto a waxed paper lined baking sheet.   

Top with a light sprinkle of sea salt.  (I put an almond on top of each of mine too!)

Chill until set.  (about 30 minutes)

Store covered in the refrigerator. 

Enjoy!! 

don't waste your $$$ on Organics if you don't need to!

What fruits & veggies should you buy Organic?  It's confusing, isn't it?!!!  I'm trying to feed my family pesticide free fruits and veggies--but, I don't want to waste money on buying Organics when it's not necessary!!  

I did a lot research, and here are the lists that I will be taking to the grocery store with me. 

These lists are specifically for fresh produce. 

BUY THESE ORGANIC:

fruits:

apples

strawberries

raspberries

blueberries 

pears

grapes

peaches

nectarines

apricots

cherries

vegetables:

celery

bell peppers

cucumbers

tomatoes

snap peas

potatoes

hot peppers

kale

collard greens

lettuce

spinach

THESE HAVE A THICK (OR INEDIBLE) PEEL, SAVE YOUR MONEY:

fruits:

pineapple

mango

bananas

kiwi (if you eat the peel, get organic.  If you don’t eat the peel go for non-organic!)

cantaloupe 

grapefruit

tangerines

watermelon

lemons, limes, oranges (if using the peel in drinks, cooking, or baking, buy ORGANIC!)

vegetables:

avocado

fresh sweet corn

cabbage (peel off all outer leaves)

onions (grown underground--low pesticide)

broccoli (no peel but, contain lowest pesticide levels--wash well and remove lower stalks!)
cauliflower (low pesticide levels--wash well)
sweet potatoes
eggplant

this stuff is AMAZING!

I made TWO batches of this Caramel Corn this past weekend!!  The first batch was gone in a day!  Second batch went to a bake sale, where I think it's going to be REALLY popular!!!  It's pretty easy to make and tastes WAY better than the store bought kind!  As you can see, I added LOTS of Pecans!!

Thank you for this delicious recipe, Aunt Marilyn!!

Aunt Marilyn's Caramel Corn

ingredients:

8 cups popped popcorn (homemade)  

2 1/4 cups packed brown sugar

1 cup butter

9 tablespoons light corn syrup

3/4 teaspoon baking soda

3/4 teaspoon vanilla

instructions:

Pre heat oven to 300 degrees.

Remove all unpopped kernels from popped corn.  (I air popped mine!)

Place popcorn in a 17x12x2 inch baking pan.

Keep popcorn warm in oven while making caramel mixture.

Butter the sides of a heavy large saucepan. 

In saucepan combine brown sugar, butter and corn syrup.

Cook and stir over medium heat until boiling.

Clip a candy thermometer to side of pan.

Cook and stir until over medium heat to 255 degrees, about 4 minutes.

Remove saucepan from heat.

Stir in baking soda and vanilla, pour over popcorn.

Stir gently to coat (don't worry, the popcorn won't be 100% coated).

Bake in 300 degree oven for 15 minutes then stir again (now it will be coated!).

Bake 5 minutes more.

Transfer popcorn mixture to large pieces of foil and cool completely.

Break into clusters.

Store tightly covered.  

For an extra bonus add your favorite nuts!!

need help taking better smartphone photos?

I looked outside today and the FALL COLORS are absolutely beautiful!  My first instinct is to grab my iPhone and capture them!  You too???  How are your smartphone photo taking skills???  Need some help?  I found LOTS of great tips in this article!  

Take better smartphone photos 

with these 15 tips

Marc Saltzman, Special for USA TODAY 3:40 p.m. EDT June 7, 2014​

The best camera, as they say, is the one you have with you.

While smartphones don't take photos as well as a dedicated digital camera, you never leave home without your mobile device. Plus, not only is the quality getting better with each generation, they're ideal for editing your work (and perhaps adding fun filters and other special effects) and then wirelessly sharing those memories with those who matter.

For some summer "phoneography" tips, Surf Report caught up with pro photographer Jason Thomson, curator of Frame One Photo[https://www.facebook.com/frameonephoto], which helps demystify photography for the masses.

Turn the phone sideways: Use the "landscape" orientation when taking photos to get more in – especially when shooting group shots or if you want to capture the background, too. Holding your phone horizontally will also create photos that look better when viewed on a widescreen computer or television (i.e. no vertical black bars on each side of the photo).

Take more photos: Someone blinked. The angle didn't work. The clouds parted and the sun was blinding. You're fighting an uphill battle to take a better photo. Make life easier on yourself. The more photos you take, the better chance you have to find a winner. Where you'd take one, try taking five.

Get closer: Nothing screams "my mom shot this," more than three miles of headroom around subjects in a portrait. Fill the whole frame up with your subjects, even going so far as to cropping faces out for a more artistic look. Going in closer also means you can capture more facial detail, such as light freckling, a charming dimple or soft pale blues of the iris.

Turn off that digital zoom: On a related note, get closer by walking up to your subject or using the regular zoom on your camera. Digital zooms are a software trick that can make photos look blurry or pixelated.

Go left (or right): Memorable photos need great composition. Instead of placing your subjects in the center of the frame, move them to the left or right to make your photos instantly become more powerful and beautiful.

Love cloudy days: A big part of photography is light and for the most part, your onboard flash is your enemy. Get to know and use natural light – and some of the softest and most flattering natural light comes when overhead clouds diffuse the sun. Take your subject outside, but be sure your back is to the sun – and not your subjects -- or else they'll look like a silhouette.

Flash forward: If you must use your smartphone's flash, know its range limitations. Many people try to take pictures of, say, a banquet hall during a wedding, only to be disappointed because everything is dark image beyond a foot or so.

Twilight time: The hour before and after sunset creates gorgeous light for landscapes and outdoor photography. The golden hour (before) creates fiery oranges and reds. The blue hour (after) gives soft, subtle blues.

Hold your phone steady: Ever hold your camera at arm's length to get a shot? You're asking for trouble. To get a good, sharp image, turn yourself into a human tripod. Hold the camera with both hands and pull your arms into your chest or stomach. You're instantly sturdier and so are your photos.

Angle is everything: When shooting photos or videos, try to match the height of the subject, such as kneeling on the ground to snap a picture of a toddler. You'll get better shots when you're at eye level rather than angling the phone up or down. When shooting video, move the phone slowly to prevent blur while recording.

Simplify the background: Put whatever you're shooting onto a background that doesn't distract the eye. White plates are great for food, blue skies are fabulous for kids. These allow you to blur out the background for a more pleasing photo.

Abolish 'Auto': Don't let your phone do all the thinking for you – it usually turns on the flash and blasts everything with a bunch of light. Get to know the better camera modes or popular phone apps. They're easy to learn and they let you decide how your photo should look.

Candid shots rock: Don't always take photos of people posing for the camera as their expression can be can look forced, unnatural and predictable. Some of the best photos of subjects are when they don't realize they're being photographed – but be sure to get their permission before uploading to social media sites.

App it up: Apps can help you easily edit and share photos and videos with those who matter. Apps like Instagram can add fun filters such as a brownish sepiatone finish or a retro '70s look. There are thousands of apps available, for all platforms, so experiment away.

Don't delete so fast: Finally, avoid deleting unwanted photos from your smartphone: they may look great when viewed on a bigger screen; spending time deleting photos right after you took ones you don't like means you might miss an awesome shot; and removing photos prematurely drains the battery on your smartphone. Do it later, on a computer.

Follow Marc on Twitter: @marc_saltzman. E-mail him attechcomments@usatoday.com.