Chicken Soup

It is so very cold this winter. I've been gravitating toward those comfort food, stick-to-your-ribs type meals that make you feel warm and cozy when the temps dip below freezing. My Aunt Norma's Chicken Soup always make me feel warm inside. Following her recipe in her loopy, swirly, fancy handwriting is probably part of that warm feeling... the truth is, I don't even need it anymore, I know the recipe by heart, but I always pull it out of the box anyway. Seeing it makes me smile.

She included the recipe for dumplings on the back of the card. I've never run across dumplings quite like these in any recipe books, websites, blogs, households, or restaurants. Our family has always called them "golf ball dumplings". The recipe will look strange to you, but trust me, they are delicious. They soak up the broth and become one with the soup... is it weird to get a little misty about soup dumplings??? I may or may not be swooning right now. Try them, you will thank me.

Aunt Norma's Chicken Soup

1 large can of Chicken Broth (I regularly use the low sodium version... choose what you will.)

In a kettle, saute a little chopped garlic and a couple of thinly sliced green onions.

Add broth, One small bay leaf, pepper to taste, and 1/2 t. of parsley.

Bring to a boil. Add noodles (I use vermicelli) and 1 can of chunk chicken. I often share this recipe with friends who have no idea that you can purchase chicken this way. You will find it near the tuna at the grocer in the same little round cans. I have also used rotisserie chicken or leftover cooked chicken breasts. 


Golf Ball Dumplings

1 package of hamburger buns. (don't get fancy... the cheapest white hamburger buns on the shelf are the ones you are after.)

4 eggs (5 if mixture seems to dry)

1/4 cup melted butter

Mix together with a fork or your hands. Scoop by the tablespoonful into boiling soup. Cover and let cook until dumplings are cooked through.

Chicken Dijon

My first apartment in college came with a kitchen.  I found it a little vexing. When I moved across the state from home, I brought with me a limited skill set as far as cooking was concerned. Brownies from a box mix? You got it. Create a dinner that didn't come from a box, can, or (my favorite) the local teriyaki joint? Problem.

Luckily, I had a cousin nearby. She all but threw her recipe box at me and I spent an afternoon copying recipe after recipe on her recommendations. This recipe for Chicken Dijon is one of those I learned way back then, and has remained a favorite in our household today.

Chicken Dijon
1/2 lb melted butter
3 cloves garlic, chopped very fine or put through a garlic press
1/2 C. dijon mustard
6 chicken breasts
1 box of Japanese Panko crumbs

• Preheat oven to 450

• Whip the first three ingredients together with a whisk. 
• Cut Chicken breasts in half
• Pound flat between 2 sheets of wax paper
• Dredge chicken in butter mixture, then in Panko crumbs.
• Roll up chicken 
• Set roll in a buttered baking dish 
• Bake for 20 mins @ 450

Sloppy Joes

I'm choosing to start this blog with a simple recipe... given to me with love and well meaning intentions.

I was a young newly married 20 something with a husband who loved to buy Manwich. I did not grow up in a Manwich household and I will admit, it wasn't my favorite thing. But it made him happy and it was a cheap dinner. My mom noticed the cans in my pantry while visiting one day. When she left I found this well meaning but slightly passive aggressive note on my recipe box.

Sloppy Joes

1 to 1 1/2 lbs ground beef
Sliced celery
Chopped Onion
1 can of tomato soup
Chili Powder to taste

Brown first three ingredients together and then drain fat. Add tomato soup and chili powder to taste. Serve on hamburger buns or over potatoes. Also good on top of Fritos with cheese melted on top. :)

*We have experimented by adding chopped peppers, sour cream, shredded cheese, corn, etc...