Chicken Noodle Soup

Winter has its perks, among which are soups. The warm feeling of delight as it travels your inward parts is deliciously heartwarming—literally. If there is one meal to enjoy during the cold it is Chili’s and Soups.


We’ll need:

• 1 (3 1/2-pound) whole chicken
• 3 quart(s) low-sodium chicken broth
• 6 carrots, peeled
• 4 stalk(s) celery, ends trimmed
• 3 medium onions, peeled
• 5 black peppercorns
• 1 clove(s) garlic, crushed
• 10 sprig(s) parsley
• 2 sprig(s) thyme
• 1 bay leaf
• 2 tablespoon(s) unsalted butter
• 4 leeks, tops and root ends removed
• 1 teaspoon(s) salt
• 1 teaspoon(s) fresh-ground pepper
• 3 cup(s) (5 ounces) medium egg noodles


Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender — about 1 1/4 hours — skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.


Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent — about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender — about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender — about 10 more minutes. Serve hot.


Add toasted bread or tortilla for an added treat :).

Skillet Salmon & Parmesan Potatoes


I LOVE potatoes: French Fries, Baked Potatoes, Mashed Potatoes, all kinds of potatoes. So, today’s recipe is a nice easy dish that takes just a little bit of time to prepare. You can make this meal in less than 15 minutes and it is delicious. For tonight’s quick fix, we will need:

1 (6-ounce) salmon fillet (about 1-inch thick)
Cooking spray
2 medium potatoes
4 tablespoons grated Parmesan cheese
2 cups mixed salad greens
1 cup chopped tomatoes
2 tablespoons balsamic vinaigrette
1 lemon
Salt and pepper to taste

1. Heat a nonstick skillet or grill pan over medium-high heat. Coat fish with cooking spray. Add fish to pan, and cook until it’s well done ( 6 minutes on each side or until fish flakes easily when tested with a fork).

2. While fish cooks, pierce potatoes with a fork; arrange in a circle on paper towels in a microwave oven. Microwave on HIGH 8 to 10 minutes, rearranging potatoes after 5 minutes. Let stand 5 minutes.

3. Cut cooked potatoes in half, and sprinkle with salt, pepper, and cheese.

4. Combine greens, tomatoes, and vinaigrette in a bowl; toss gently.

5. Cut lemon in half, and squeeze lemon juice over fish. Serve with potatoes and salad.

Tomato and Beef Casserole With Polenta Crust

Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey

Today’s special recipe is a feature from Kathy Gizzi, of Rotonda West, Florida. It looks so tasty I cannot wait to try it myself. This time, we’re all going to do it together, yall with me? Tonight’s dinner is: Tomato and Beef Casserole with Polenta Crust. We’ll need:

1 teaspoon salt
1 cup plain yellow cornmeal
1/2 teaspoon Montreal steak seasoning
1 cup (4 oz.) shredded sharp Cheddar cheese
1 pound ground beef
1 cup chopped onion
1 chopped bell pepper < or zucchini. I don’t care too much for it so I substituted with bell pepper
1 tablespoon olive oil
2 (14 1/2-oz.) cans diced tomatoes, drained
1 (6-oz.) can tomato paste
2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.

2. Brown ground beef in a large skillet over medium-high heat until meat is well done; drain and transfer to a bowl.

3. Sauté onion and bell peppers in hot oil in skillet over medium heat until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.

4. Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.


Do you have a tasty recipe you would like me to try? Send it in! I love recipes and will try it seriously, no joke. :). Just be sure to send a picture along with it so I can feature it on Recipe Sunday. 

Bisquick Chicken Pot Pie


For today’s recipe Sunday, we’re making Chicken Pot Pie! It’s one of my favorite dishes and so easy to make. You won’t get my exact recipe, but here’s the next best thing.

You’ll need:

• Chicken (obviously right). Get the Chicken breast or boneless so it’s easier to cut into pieces.
• Bisquick Pancake Mix
• Frozen Vegetables (or raw vegetables for you fancy chefs out there)
• 1 Egg (more if you’re making a large portion)
• Milk

Preheat oven to 400°F.

First, cook the chicken fully and slice it up into tiny chicken pieces.


Mix chicken pieces, veggies and cream of chicken soup together and spread into bottom of greased pie pan or pan of choice (it tastes better if you use melted butter as a lubricant instead of regular spray oil). Also, when I’m making a large portion, I like to use a roasting pan in replace of a pie pan.

Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.

Bake in oven for 30 minutes or until top turns golden brown.



*Note: The pictures used in this post are not mine. I did not have time to take pictures of the one I made but these use the same ingredients and look just as good! 🙂

Cheddar Bay Biscuits


Ok, it’s recipe Sunday again on the PBS Blog, so what are we making today? Yall know those ridiculously delicious biscuits at Red Lobster? Off the chain right? Well, did you know they are also ridiculously easy to mimic?

Now, some of yall are chefs so you can actually purchase the flour and literally make your biscuits from scratch. But, I am not a Chef so this is going to be a lot easier than you thought.

First, let’s go to the Grocery Store, you’re going to need:


Bisquick Pancake Mix, Shredded Cheddar Cheese, Butter, Garlic, Eggs, and Cold Water.



Mix in the biscuit batter (the measuring is up to you depending on how many you’re making. Now I pretty much just estimated, let’s just say like 2 cups of batter), ½ Cup Cheese, and ¾ Cup Cold Water. Go ahead and mix this up but don’t make it too thick. The idea is to make these soft and fluffy so add more water to thin them out and throw a couple eggs in there too. Bake on greased baking sheet at 425 degrees until browned. (They come out better on the individual baking sheet you use for cupcakes as seen in my picture).

Now, here’s the secret that actually makes them  taste like Red Lobster: Butter and Garlic Sauce.

While your biscuits are baking, take your butter and garlic and make a sauce. The recipe can be as tasty and creative as you want. After your biscuits are ready, smear the tops of them all with the butter and garlic sauce. Throw them back in the oven for about 10 seconds.

Take them out and eat them immediately. And there you have it, your very own version of Red Lobster’s Cheddar Bay Biscuits. If you don’t like this particular recipe, you can also just Google Cheddar bay Biscuits, but this is the easiest and most tasty way if I must say so myself (aside from the actual Cheddar Bay mixture Red Lobster sells in stores).

*Let me know how they come out! Mine were the bomb!*

Save those Soap Scraps!

Yall know the feeling, you get down to those tiny pieces of soap you can no longer use and you throw them away. After all, they can become unsightly to the eyes after while, not enough to cover your body anyway right? Wrong! Save those soap scraps!

Today, we’re going to learn how to make new bars of soap from recycled soap scraps. It’s super easy and can save money on those rainy days (I suggest storing them away until you really need them). You will need:


Soap Scraps
Small Pan
Olive Oil
Soap Mold


The first thing you’ll want to do  is to start saving those tiny scraps in some kind of dish or container. Save them until you have at least enough to fill one cup.

When you’re ready, take your scraps and put them in the small pan, add water.

You’re going to let this soak for one complete day, stirring occasionally. Don’t panic when the soap melts down, that’s what it’s supposed to do.

After your soap has had its bath, bring the soap soup to a boil, watch and stir occasionally so that it does not burn.

When it comes to a boil remove from heat and stir in about a tablespoon of olive oil ( if there are any additional ingredients you want to add, such as food coloring or essential oil, do it now).

Pour this mixture into a greased (so it doesn’t stick) soap mold of choice, let harden. (If you’re using the soap mold pictured at the top, which I also happen to use, let it sit under a bowl or small pot for spills. I suggest securing a more secure soap mold otherwise. I intend to upgrade myself).

Cut into any size


Mine aren’t exactly pretty, but so far I have accumulated 4 bars of soap from our old soap scraps. I would have had more but I was just being lazy. Don’t sleep on this because you have it right now, but soap and toilet paper are key necessities people never seem to have available during emergency’s. While Water and Food are the most important, wouldn’t it be great to pull out a new bar of soap too? Even if you don’t need it, it can be useful to trade for what you do need. I think I have enough to make at least two more bars today. Six bars of soap without spending a dime, imagine that.  🙂

Did YOU Know? ….. National Sunday Law


The streets are empty of people, and the grocery stores void of movement. The people seemed to have vacated the Earth; perhaps they have residence on the moon. (I wonder if it really does taste like cheese.) The automobiles have stopped dragging their tires to the next corner for fear of being arrested, disassembled and then thrown into the nearest junk yard. (We do not accept gas as bail payment….sorry).
Why is Sunday’s so quite? Why do the people lock themselves inside their homes as if the taste of air itself will chock them? Why are the streets empty?

National Sunday Law

Many believe it is because it represents the seventh day of rest; a day to relax from all our labors, and to focus our thoughts on the thoughts of the almighty. But is this true? Is Sunday our day of rest? Is this why the people have vacated earth, the reason the stores have shut their mouths, and the vehicles have stopped running?


In A.D. 325 Roman Emperor Constantine held a worldwide Christian Convention with the Council of Nice. Great dissension arose among the pagans at that time about when to celebrate holidays and how to worship the Gods. Troubled by this, Constantine as the Pagan High Priest, held a convention in Nicaea in Bithynia, to which Bishops were invited from all over the world. It was a meeting that would culminate in the current Christian belief system by merging scripture with pagan beliefs in order to solidify the many viewpoints of the council and appease the Pagan priesthood. It would also result in the death of many openly Pagan groups so that the revelation that this new religion included Pagan beliefs would not be revealed. Constantine commanded that the pagan temples be destroyed and the people killed.


A Pagan is someone who worships Gods and Goddesses, or they may worship Satan altogether. As a Pagan, Constantine worshiped the sun-god Apollo, having the image engraved on his coin. Issued in A.D. 321 as part of the decreed, Constantine instituted our current legal institution of Sunday as the day of rest as a National Sunday Law; to which he called “The Lord’s Day”, or “Dies Solis”, that is, “The Day of the Sun” because he worshiped the sun-god. From this point on, people began to keep the Sabbath Day on the first day instead of the seventh day to which it was originally established according to biblical law. Constantine ordered that stores be closed and that activity of labors cease on Sunday. It was Constantine who first made a law for the observance of Sunday as the Sabbath who appointed that it should be regularly celebrated throughout the Roman Empire. Before this, as stated, everyone properly observed the Sabbath day as it was instituted by the almighty from the foundation of the world.



Let me make it clear I am not a Christian (nor am I a Jew). I do however believe in the principles of the bible. As such I must say, that to observe Sunday as the Sabbath day is not in accordance with the commandment we have been given. If you believe in the bible not at all, this post does not concern you. But if you consider yourself a bible believer, and you wish to keep the commandments as they have been issued to be kept, keeping Sunday as the Sabbath day is transgressing the command to keep the Sabbath day set apart because you are actually not keeping the Sabbath set apart, you are instead observing The National Sun-day Law, and worshiping the sun.