Monday, May 17, 2010

Chicken Noodle Soup

One of my favorite homemade soup recipes has got to be chicken noodle soup. It's awesome on a cold or rainy day, when you are sick, or just when you want something hot and yummy.

Here's the recipe:

1 Tbsp olive oil
1 Onion, diced
2 Carrots (or a couple cups of baby carrots), diced
6 cups chicken broth
1 cup water
1 lb chicken, diced
8 oz egg noodles
Parsley and dill

Saute onions in olive oil for 4 minutes.
Add carrots, pepper, chicken broth, and water and bring to a boil.
Add chicken and bring to a boil.
Add egg noodles and boil 8 minutes.
Bring down to low and add parsley and dill.
Enjoy! :)

I pray that my kids will remember this yummy soup when they get older and remember mommy making it for them when they were sick, cold, or just because. I hope your family enjoys it as well.

Friday, May 7, 2010

Perfect Hardboiled Eggs

I think I got this "recipe" from Martha Stewart. Lately, I have been craving egg salad sandwiches. The weird thing is that a month or two ago I couldn't stand eggs and now I love them again. So anyways, I thought I would share how I make hardboiled eggs for egg salad or deviled eggs.

Get a pot big enough for all the eggs and water to cover.
Put in the eggs and cover with COLD water.
Put on high heat and bring to a boil.
Take the eggs off the heat, cover with a lid, and set a timer for 17 minutes.
As soon as the timer goes off, pour the water of and cover with COLD water.
Fill a bowl with ice and COLD water.
Put the eggs in and let them sit there for a while.
Peel them and enjoy.

You have to use cold water so the eggs cook a little as the water heats up.
You can't overboil because they will be overdone.
You want to put them in an ice-cold water bath so they stop cooking and it makes them easier to peel.

I eyeball everything when I make egg salad or deviled eggs, but I put mayo, mustard, vinegar, salt, and pepper into the eggs (or egg yolks for deviled eggs), and do a taste test and add stuff accordingly.