Cooking with KP

Creamy Chicken Noodle Soup

I found this recipe via the internet. It is very tasty and perfect for cool weather.

3 tbsp unsalted butter

1 medium onion, diced (optional)

2-3 cloves minced garlic

2 medium carrots, sliced or cubed

2 stalks celery, sliced

6 cups low-sodium chicken broth (or more for a thinner soup)

1 lb cooked chicken, shredded or diced

2 cans (10.5 oz) cream of chicken soup

1 ½ cup half-and-half (or heavy cream)

1 package (12 or 16 oz) frozen Reames egg noodles

½ tsp dried thyme (optional)

1 tbsp dried parsley

½ tsp paprika

½ tsp

1 bay leaf

Additional Salt and black pepper to taste

Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant. Add parsley, pepper, and thyme and continue to saute for 2 minutes.

Into 1 cup of the chicken broth stir in paprika. Then pour that cup and the other cups into the pot. Add canned soups and whisk together well. Add bay leaf. Bring the mixture to a boil.

Stir in the frozen Reames noodles and chicken Reduce the heat to a simmer and cook according to the package directions or around 25 minutes or until the noodles are tender, stirring occasionally.

Stir in half and half and simmer for 10 minutes. Do not bring a full boil after adding the cream. Remove bay leaf and serve.

No Knead Rustic Cheese Bread

This is the viral no knead bread that has been all over the internet for about a year. It is great. I have included a few add-ins at the bottom.

1 ½ cups warm water

2 1/4 teaspoon of dry yeast

3 ¼ cups all-purpose flour
1 tsp salt
2 cups shredded cheese (cheddar or mozzarella are common)

Optional: Garlic powder and onion powder

Mix: In a large bowl, combine warm water, yeast, flour, salt, and optional seasonings until a shaggy dough forms. Stir in the cheese.
Rise: Cover the bowl and let the dough rise at room temperature for 1 to 1.5 hours.
Shape & Bake: Place the dough on parchment paper, flour your hands, shape it into a round loaf, and place it still on top the parchment paper in a Dutch oven or on a baking sheet. Bake covered at 450°F (230°C) for 20 minutes, then uncovered for another 5-10 minutes until golden brown.

Great add-ins: sliced pickled jalapeños, sliced green or black olives, sun-dried tomatoes, pickled artichoke hearts. Make sure to pat all dry before adding to the dough. Add when tossing in the cheese.

White Chicken Lasagna Soup

This is not my original recipe. I found it online and make a few adjustments. This is a very filling soup: very rich and creamy and not to forget very tasty.

2 boneless skinless chicken breast, cut in half

1 Tbsp olive oil

6 Tbsp butter

1 onion, diced

2 large carrots, diced

2 ribs celery, diced

6 cloves garlic, minced

1/3 cup all-purpose flour

6 cups chicken broth

2 cups heavy cream

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

2 Tbsp Italian Seasoning blend

2 cups fresh chopped broccoli

10 lasagna noodles, broken into1-2 inch pieces

5 ounces shredded Parmesan cheese

Kinders Blend or seasoned salt, pepper and garlic powder (not included in the amounts above)

Season the four pieces of chicken breasts with seasoned salt, pepper, and garlic powder. In a large stock or soup pot heat 1 tablespoon of olive oil and 2 tablespoons of butter until fully melted and mixed. Cook the breast pieces until fully cooked. Remove to a plate. Cut chicken into small pieces and let it rest will cooking the broth. To pot add 4 tablespoon butter to remaining oil and chicken drippings mixture. At medium high heat, add diced onion, diced carrots, and garlic. Cook vegetables for 4-5 minutes, add garlic and continue to cook, stirring often and continue to cook 3 more minutes. Sprinkle in flour, stirring completely. Continue to cook for another minute or two to eliminate the raw flour taste. Slowly add chicken broth and heavy cream, continuing to stir. Add garlic powder, pepper, onion powder, salt, and Italian seasonings. Bring to a boil and add chopped broccoli and the 10 broken lasagna noodles. Simmer for 15 minutes or until noodles are tender. Stir in Parmesan cheese and cooked chicken. Stir well and taste. Add more seasonings if needed. Let simmer for 10 more minutes. Serve warm and enjoy.

Popover Pizza Casserole

I saw this recipe on a Facebook reel and kicked it up a bit and results were good. It is great for a weeknight meal with a side salad. Forty minutes and you are on the table.

1.5 pounds of ground beef (I use 1 pound of ground beef and .5 pound of loose Italian sausage)

1 diced onion

1 diced green bell pepper

1 Tablespoon minced garlic

1 Tablespoon Italian Seasoning Blend

Seasoned salt and pepper to taste

2 cups marinara sauce (the original recipe called for pizza sauce, but I prefer marinara)

8-10 slices of Mozzarella cheese

Topping

1 cup all-purpose flour

1 Tablespoon oil

1 cup milk

1/4 teaspoon salt

2 eggs, slightly beaten

1.5 cups shredded Parmesan cheese

Parsley flakes to garnish

Preheat oven to 350 degrees. Brown meat in a large skillet with peppers and onions. Once brown add in garlic, Italian seasoning, marinara sauce, salt and pepper. Stir to all combined. Let come to a quick boil, reduce to simmer and let cook for 10 minutes. While simmering, mix the topping except for cheese and parsley. Pour meat mixture into a 9x13 baking dish. Top with the slices of Mozzarella cheese to make sure all meat has cheese on top. Pour topping batter on top, fully covering the cheese. Then cover with Parmesan cheese. Sprinkle parsley on top. Bake 25 minutes until cheese is melted and golden.

Chicken Cobbler

This recipe is not mine. It has been shown on Facebook and TikTok for a couple years. I believe it was created by The Barefoot Neighbor, but no matter who created it, we surely enjoy it.

1 stick Butter

1 Rotisserie Chicken, shredded

1 Box of Red Lobster Cheddar Bay Biscuit mix

1 bag(12 ounces) frozen peas and carrots or mixed vegetables

1 can cream of chicken soup

2 cups of milk

2 cups of chicken broth

Garlic powder, onion powder, and pepper

Parsley flakes

First, melt one stick of butter in a 9x13 baking dish by putting it in the oven while it preheats at 350 degrees.

Now add the shredded rotisserie chicken on top of the butter

After that add the bag of frozen vegetables (no need to thaw them) on top of the chicken. Sprinkle with onion powder, garlic powder and pepper. You might want to add salt, but I don't because the soup and chicken broth both have a great deal of salt in them.

Now, in a small bowl mix the biscuit mix, seasoning packet with 2 cups of milk. Pour on top of frozen vegetables. Do not stir or spread. Let it go where it wants.

Next, whisk together the canned soup and chicken broth. Pour on top of the biscuit batter. DO NOT STIR. Sprinkle parsley flakes on top.

Now bake the pot pie until the top layer of biscuits are golden brown and the sides are hot and bubbly. Usually 45 to 60 minutes.

Finally, serve warm and enjoy

Crockpot Pork Chops and Stuffing

The basic recipe for this dish is all over the web. I have adapted it a bit to fit our tastes; I am sure you will do the same. It is super easy and super delicious.

4-6 boneless pork cops

1 can of cream of mushroom soup

1 can of cream of celery soup

(You can substitute cream of chicken for one or both of the soups--use your preferred combo.

1 box of your favorite stuffing mix

1/2 stick of butter, melted

2 cups of chicken broth

Garlic powder

Seasoned salt

Pepper

Spray your crockpot.

In a bowl, mix the stuffing mix with melted butter and broth. Set aside until needed.

Place your pork chops in the bottom of the crockpot. Season with garlic powder, seasoned salt, and pepper. Turn over and season other side. Mix the two cans of soups together and spread on top of chops. Now spread the stuffing mixture on top. Place lid on crockpot and cook on low for 5-6 hours or high for 3-4 hours. Scoop out a chop with stuffing on top and enjoy.

Crockpot Creamy Chicken and Pasta

I saw this recipe presented by several cooks on TikTok. I did make a few minor changes. It is great when you forget to take out meat for dinner because you can put the chicken in frozen (just add 1 hour to the cook time).

1 -2 lbs. boneless, skinless chicken breasts or thighs

1/2 tsp each of salt and pepper

1 tsp. onion powder

1 tsp. garlic powder

2 tsps. Italian seasonings

1/4 tsp. red pepper flakes

1 Tablespoon minced garlic

24 oz jar Marinara Sauce

15 oz jar Alfredo Sauce

2 cups shredded mozzarella cheese

16 oz sturdy pasta like Penne, ziti , or rigatoni

freshly shredded Parmesan cheese

Dried parsley

Spray crockpot. Place chicken on bottom. Season both sides with salt and pepper. Cover with Marinara and Alfredo. Add minced garlic, Italian seasoning, garlic powder, onion powder, red pepper flakes. Mix into sauces. Cover and cook on low for 4-6 hours or high 3-4 hours.

Boil pasta and drain.

Remove chicken from crockpot and shredded or diced as preferred

Return chicken to crockpot. Add pasta and Mozzarella cheese. Give a quick stir and return lid let sit for about 20 minutes.

Serve topping with Parmesan cheese and parsley.

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.