Chicken Noodle Soup

My man was sick and asked me to make him some soup. What's better than chicken noodle soup when you are sick?? Nothing. :)

Chicken Noodle Soup:

Rotissere chicken
Carrots
Celery
Salt
Noodles

Boil chicken, cool. Remove meat from bones, discard waste. Chop carrots and celery. Bring broth to a boil, add noodles, carrots, chicken, and celery. Cook till noodles and veggies are soft. Add salt to taste.

Onion Ranch Porkchops

I had absolutely nothing in my house but about five things. This creation is a result of that. It was a hit! I love a dish with only 2-3 ingredients. This would also be good with chicken. :)

Onion Ranch Porkchops:

1 package rach mix
French's Fried Onions
Porkchops

Preheat oven to 350. Place porkchops in a baking dish. Sprinkle both sides with ranch seasoning packet. Sprinkle top with French's Fried Onions. Bake for 25 min. Remove, change temp to broil and adjust rack to higher level. Broil for 5-10 min or till onion top is crispy. Enjoy

Pancho Villa Baked Tilapia

I found this recipe on Allrecipes and made a few changes. My man really liked it although I thought it needed a little something extra. It wasn't spicy enough (at all) for me. I will make it again and update my post when I get it just right. :)

Pancho Villa Baked Tilapia:

Pam Cooking Spray
4 (4 ounce) fillets tilapia
Salsa (fresh is best)
1 lime, juiced
4 tablespoons minced fresh cilantro
1 lime, thinly sliced
Taco Seasoning

Preheat oven to 350. Coat one side of 4 (8x10 inch) pieces of aluminum foil with Pam. Center each fillet on a foil square. Lightly sprinkle taco seasoning on top of tilapia and spoon a generous amount of salsa over fish. Sprinkle with lime juice and cilantro. Position 2 slices of lime on top of each fillet. Close and seal foil packets, and place on a baking tray. Bake in preheated oven for approximately 20 minutes, or until fish flakes easily with a fork.

Roasted Pumpkin Seeds

I got this recipe from The Spice of Life. It is full of yummy food. Thanks for the delicious recipe. This is definitely a keeper in my house!

Pumpkin Seeds:

1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil

Preheat oven to 250 degrees. Line a baking sheet with aluminum foil. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use such as pumpkin pie. Pumpkin should yield 1 cup seeds. Spread seeds on parchment/foil in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

Beef Brisket

It was time for another recipe exchange on the cooking board I participate in. Lucky for me I got a yummy recipe that my entire family enjoyed (even my picky teen!). I also love any recipe that involves the crockpot. :)

Beef Brisket:

--Brisket. The size really depends on how many people you want to feed, because it shrinks a ton when you cook it. I usually get about 3# for my husband and I, and that will give us enough for the 2 of us and for him to take for lunch the next day. When I made it for 6 people, I got about 7# and it was just enough. Make sure you get a piece with a cap of fat on top!
--A small bag of baby carrots
--A medium-sized onion
--1 Tbsp. minced garlic
--Salt and pepper
--Bay leaves (optional)

Directions:--Cut all of the baby carrots in half, and rough chop the onion. Put in the slow cooker.--Rub the minced garlic into each side (top and bottom) of the brisket. Season each side with salt and pepper. Place the brisket on top of the veggies with the cap of fat facing up (this way the fat melts over the brisket and keeps it moist).--I sometimes add bay leaves on top, sometimes not. Depends on my mood. =)--Cook on High for 1 hour, then turn the heat down to Low for 5-6 hours.