A short cut chicken noodle soup!

Nothing says comfort food like chicken noodle soup. This was the first food my mom would make when I was sick as a child. As I was laying in bed, I could smell the hearty broth and chicken cooking. The warmth of the savory broth and the chunks of vegetables always made me feel better. It became a tradition when I get sick. While at college with a cold or flu, being taken care of was not an option. So I found a shortcut way to make this classic and comforting soup. I changed it slightly from my moms version. But I am still convinced that this soup will cure any cold or flu. This is my go to soup, that I eat all week when I am sick. This recipe can comfort you too. The best part, it takes little to no time to make and tastes great. It is best with homemade chicken stock.

 Soothing chicken noodle soup

Chunky Chicken Noodle Soup

Serves: 4-6       Cook Time: 35 min       Prep Time: 15 min

• 1 tablespoon grapeseed oil
• 1/2 large onion, diced
• 2 carrots, sliced
• 4 stalks celery, slice
• 8 cups chicken stock
• 2 bay leafs
• 1 rotisserie chicken, meat shredded
• 6 oz dried egg noodles, cooked and cooled
• 1/4 cup italian parsley, roughly chopped

Directions

Heat stock pot and add oil. When oil shimmers add onion and saute 2-3 minutes. Then add carrots and celery and cook 3-4 minutes more. Add stock and bay leaves. Let simmer until vegetables are cooked. Add chicken. At the last moment add parsley. To plate, place a small amount of cooked noodles in the bottom of the bowl. Then add enough hot broth to fill the bowl.

A classic chicken noodle soup

Feasting on Fall Foods

Fall is a fabulous time in Ohio. The leaves are changing color and the weather is slightly cooler. The orange, reds and browns are surrounding you.  Leaves are falling to ground and covering the streets. Fall foods are hearty and warm.  They invite you to eat them with their earthy flavors. It is a time of comfort food, which warms you from within. So make some hearty dishes with these amazing fall foods. I will be focusing on utilizing these ingredients for the season and I hope you do too!

• butternut squash
• acorn squash
• spaghetti squash
• apples 
• carrots
• broccoli
• cauliflower
• pumpkins
• parsnips
• grapes
• collards
• kale
• potatoes
• sweet potatoes
• pomegranate
• cabbage
• collard greens
• lima beans
• okra
• peppers
• potatoes
• pears

A visit to Thailand!

The smell of lemongrass, ginger and peppers fills the air. You can hear sizzling and sautéing in the back kitchen. There are bowls of jasmine rice and curry sauces, with mounds of different veggies and meat. The brightness of fresh cilantro and basil is on every plate. This is the sight and sounds of one of my favorite types of restaurants, Thai. The food is so flavorful and vibrant on the plate. Its hard to resist the sour, sweet, salty and spicy flavors of these delightful dishes. The menus beam with choices from sushi, stir fry and a multitude of curries.

Thai food is a favorite in the Dayton area. We have many Thai restaurants, which all have great dishes and their own personality. They each make their curries slightly different and offer unique dishes, as well as sushi. Soup is a staple at all of these restaurants with a least a few choices on the menu. Each are good in their own right. Thai soup is full of fresh vegetables and thinly sliced meats. Its garnished with fresh herbs, which makes the dish complete. They are light in calories but high in flavor. Here is my take on a thai favorite. Make this thai dish and take a trip to your favorite thai restaurant.

Thai Vegetable and Shrimp Soup

Serves: 6-8           Cook Time: 45 min        Prep Time: 30 min

Ingredients

• 6 Cups chicken or vegetable broth
• 3 stalks lemongrass, pounded and chopped
• 2 inches fresh ginger, minced
• 2 jalapenos or thai chilies, sliced (optional)
• 2 tablespoons canola or peanut oil
• 2-3 tablespoons fish sauce
• 1 cup carrots, sliced on bias
• 6 oz shitake mushrooms, sliced
• 1 cup bean sprouts
• 4 oz rice noodles, cooked and cooled
• 1 baby bok choy, blanched and shocked
• 10 20/25 count shrimp
• 1/2 lime juiced
• 1/4 cup cilantro, roughtly chopped
• 1/4 cup basil or thai basil, chiffonaded

Directions

Step 1: Sautéing Aromatics Saute lemongrass, ginger and peppers in oil.

Step 2: Adding Carrots Add carrots and continue to cook for 2-3 minutes.

Step 3: Cooking mushrooms in broth

Add stock and fish sauce and continue to simmer for

20 minutes. Add mushrooms and cook 3 minutes more.

Step 4: Add shrimp and cook 2-3 minutes and remove. Before serving, squeeze in lime juice to taste. Garnish with cilantro, basil and bean sprouts. You may also strain the soup before you add the mushrooms for a cleaner broth. To assemble, place 2 bok choy leaves in bowl on opposite sides. Place a small pile of noodles in the middle. Then place broth around noodles and on bok choy. Then top with shrimp, bean sprouts, cilantro and basil.

The finished soup!

A beautiful presentation!

A fabulous fish dish!

I love to eat fresh fish. Fish shines when cooked correctly and benefits from a simple preparation method. A compound butter compliments trout like you wouldn't believe. The brightness of the lemon and freshness of the herbs, bring out the best the fish has to offer. This is a great meal for entertaining, because the butter can be made the night before. When the butter is piped out, it makes a gourmet presentation. The  herbed jasmine rice and  sauteed green beans make delicious sides for a complete meal. Once you make this, your family will frequently request it.

Ruby Red Trout with Lemon Herb Compound Butter

Serves: 2           Cook Time: 15 min        Prep Time: 15 min

• 1/2 lb. Ruby Red Trout, skin removed
• 2 sticks unsalted butter, softened
• 1 lemon, zested and juiced
• 1/4 Cup parsley, chopped
• 3 Tablespoons basil, chiffonade
• 3 Tablespoons chives, chopped
• salt and pepper, to taste

Directions

Step 1: Combine

Step 2: Mix

Step 3: Pipe onto tray

Combine the softened better with herbs,lemon zest and juice, and salt and pepper. Once blended, you may roll in saran wrap into a log or pipe out on parchment, using the tip of your choice. The place in the refrigerator. This butter can be frozen once done and placed in a plastic bag. This can be used as emergency sauce or just butter to dip your bread in.  When using it to serve, let it soften slightly so it melts on to your fish beautifully.  To make the fish, heat pan on high heat.  Add 1 tablespoon oil.  Add seasoned fish.  Let sit 2-4 minutes or until golden brown.  Continue to cook on the other side for 2-4 minutes.  Cook to at least 145 degrees F.

A delicious meal!

A quick and easy side!

Carrots are a wonderful vegetable and perfect for fall. They are fairly cheap and high in nutrients such as beta carotene. There are many ways to prepare these delightful veggies. My favorite herb with carrots is dill. It is a classic combination. Dill brings out the sweetness of the carrots and gives a great contrasting flavor. So if you want a quick and easy vegetable side, this is the way to go.

Roasted Rainbow Dill Carrots

Serves: 2-4           Cook Time: 20 min        Prep Time: 5 min

• 1 1/2 pounds rainbow carrots, peeled and sliced on a bias
• Olive oil to coat
• salt and pepper to taste
• 2 Tablespoons fresh dill, chopped

Directions

Heat oven to to 425F. Toss carrots in olive oil,salt and pepper. Spread out on a sheet pan in a single layer. Cook 15-20 minutes or until fork tender. Once out of the oven toss with chopped dill. Enjoy. If you do not like dill, mint or parsley could be substituted. This is a great way to get your veggies. Enjoy as a side with a variety of dishes!

An amazing coconut ice cream!

This dessert is inspired by one of my many trips to the British Virgin Islands. I have never forgotten that delightful and heavenly coconut ice cream that was discovered on the tropical island. My family and I enjoyed this dessert as frequently as we could in our short time. Since then,nothing has compared. I have dreamt about this amazing delight. Once I learned how to make ice cream, I had to recreate it. Every time I eat it, it takes me back to that mountainous island. I am transported back to the white sand beaches, dirt roads and the smell of salt in the air. Create this wonderful dessert and let it deliver you to the beautiful island. It is well worth the trip!

Goats Milk Coconut Ice Cream

Ingredients

Serves: 4-6           Cook Time: 15 min        Prep Time: 10 min

• 2 cups plus 2 Tablespoons goats milk
• 1 cup heavy cream
• 1/2 Cup grated coconut (preferably organic)
• 1/2 Cup sugar
• 1 Tablespoon corn syrup
• 2 Tablespoons goat cheese
• 1 Tablespoon cornstarch
• 1/4 cup coconut toasted for garnish

Directions

Cream mixture

Churning Ice Cream

In a small sauce pan, heat up 2 cups goats milk, heavy cream, sugar, corn syrup and coconut. Heat until boiling and boil about 2 minutes. Meanwhile, combine cornstarch and 2 tablespoons goats milk. Add this slurry to heated goat milk mixture and cook until slightly thickened. Remove from heat. Take some of the hot mixture and mix in with goat cheese. Then add this back in to the rest of milk mixture. Cool down and then freeze according to ice cream maker instructions. Pack in a plastic container and freeze. Place plastic wrap over top of ice cream and freeze. To serve, top with toasted coconut shavings. It would also be grate drizzled with dark chocolate fudge. Enjoy!

Delicious Coconut Ice Cream

What to do with all that tarragon!

I don't know anyone who doesn't like a nice chicken salad. This is a lighter version of the traditional. It is loaded with fresh herbs, fruit and nuts. It goes great on a sandwich or over some greens. I added tarragon to this dish, because it is bountiful in my garden right now. If you don't like tarragon, feel free to substitute with dill or basil. Enjoy this light and refreshing salad.

Tarragon Chicken Salad

Serves: 4-6           Cook Time: 20 min

Prep Time: 20 min

• 1 lb. cooked chicken breasts, diced
• 3 stalks celery, diced small
• 1/3 cup red grape, cut in half
• 1 gala apple, diced
• 1/4 cup pecans, toasted and chopped
• 1 Cup greek yogurt
• 1 orange, zested
• 3 Tablespoons orange juice
• 3 Tablespoons tarragon, chopped
• 1 teaspoon honey
• 2 Tablespoons Italian parsley, chopped
• Salt and pepper to taste
• Lettuce or bread for serving

Directions

Before

After

Combine chicken, celery, grapes, apple, and pecans. Combine yogurt, zest, juice, tarragon, honey and parsley. Combine the chicken with the dressing and season to taste with salt and pepper. Let sit for at least 1 hour. Garnish with tarragon, parsley and oranges.