Turkey Noodle Soup

Growing up, I always dreaded the week after Thanksgiving... Why? We would eat nothing but ham or turkey sandwiches... no thanks. I became determined to make something out of the left-overs- something more than a sandwich. Since necessity is the mother of invention, I  invented some Turkey Noodle Soup.

The great thing about this recipe is that it is extremely adaptable.. you can use whatever you happen to have in your kitchen.

                          

 

Here's What you do:
~In a large stock pot place your turkey carcass (hate that word) in plenty of water- cover and boil. I also add plenty of garlic powder, onion powder, and pepper (add to taste). This takes time, how much time depends on how large your turkey was and how much water. You will know when it is done when your water starts to look like broth and smell amazing... Mine took about an hour. The next step is VERY important: Make sure you double strain your stock- you don't want anything crazy in your broth.
~Next, place the strained broth back into your stock pot (I rinse mine out to save dishes) and while waiting to return to a boil, cut your veggies. I used what I happened to have in my fridge which was celery, and carrots, I also added a can of corn towards the end (we love corn). When the veggies begin to soften add your egg noodles (or rice) and add some shredded turkey. Once the noodles are done, so is the soup. I serve with dinner rolls, and enjoy =)

 



Chicken Corn Cowder!!!

I made the most Yummy Chicken Corn Chowder last night and I just have to share my recipe.

1 Chicken Breast- or 2 tenders
1 Can of Chicken Broth
2 Cups of Half and Half
1 Can of Corn
1 Carrot
3 Red potatoes
Onion
Butter
Water
Pepper
Red Pepper
Celery Salt (Optional)
Onion Powder
Garlic Powder

Directions:
Cook chicken breast in chicken broth and water in a large pot covered on high heat. I used frozen chicken- and added garlic powder, onion powder, pepper, red pepper, and celery salt. Once the chicken is cooked pour all contents of the pot into a large mixing/ serving bowl.
In the same pot add around 3/4 of the stick of butter and as much onion as you desire, I used a quarter of an onion. Let that cook for a few minutes and add the potatoes, cut into small pieces, and carrot which I cut into thin slices. Next, add the corn. While the veggies are cooking shred the chicken into bite-sized pieces. After the veggies have cooked approximately 3 mins, add the contents of the mixing bowl (chicken ad broth) back into the pot, cover and cook. After 5 mins add 2 cups of half-and-half and stir well. Cover and continue cooking until the veggies are tender. I recommend serving with dinner rolls.
ENJOY!!!  =)

The most AMAZING French Toast EVER!!!

This recipe is a twist on the traditional french toast-it's Baked! This is a great recipe for special occasions, company, or just a delicious Saturday morning treat.

Baked French Toast

Ingredients:
1 - stick of butter
1 - tsp of corn syrup
1 - cup of brown sugar
Loaf of french bread- sliced about 3/4 in think (the amount of bread is up to you)
5 - eggs
1 - tsp cinnamon
1 1/2 - cups of milk
1/2 - tsp of vanilla extract

Combine butter, corn syrup, and brown sugar in a small sauce pan and bring to a boil for about 1 minute. Then using a 9X13 baking dish spread the mixture at the bottom of the pan. Next, add the french bread in a single layer. Then, combine eggs, cinnamon, milk, and vanilla in a bowl and beat together. Pour over the bread and cover the pan in foil. You can then either refrigerate overnight or let sit in the fridge until the eggs mixture is soaked into the bread.
Place the uncovered pan in the oven, pre-heated to 350*F and bake for 40 minutes. ENJOY!