NicoleS' profile page
Recipes
Chicken Noodle Soup
By NicoleS
Stock: Put all ingredients in a large stock pot and bring to a simmer, slowly
- Stock:
- 1 fryer chicken (whole or chicken carcass)
- 2 onions, quartered
- 2 celery stocks, roughly chopped
- 2 carrots, roughly chopped
- 1 clove garlic
- sprig of thyme (or 1/4 tsp dried thyme)
- 1-2 bay leaves
- 4-6 parsley leaves
- 1/4 tsp. poultry seasoning
- 1/4 cup white wine
- 1 can vegetable broth
- 2 cans chicken broth
- Water, to cover
- 1 tsp. Kosher salt
- Soup
- 1/2-1 Tbsp. lemon juice (optional)
- 1/8 tsp. pepper
- 1/8 tsp. turmeric
- 1/2 tsp. Salt, or to taste
- 1/2 tsp. Chicken bullion granules
- 2 rounded tsp. Cornstarch
- 2 Tbsp. Heavy cream
- Frozen peas
- Egg noodles
Chocolate Blackout Cake
By NicoleS
1. FOR THE PUDDING: Whisk the granulated sugar, cornstarch, salt, half-and-half, and milk in a large saucepan
- Pudding:
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups half-and-half
- 1 cup milk
- 6 ounces unsweetened chocolate, chopped
- 2 teaspoons vanilla extract
- Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 3/4 cup Dutch-processed cocoa powder
- 1 cup brewed coffee, room temperature
- 1 cup buttermilk
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Peanut Butter Cup S’mores Bars
By NicoleS
1.Preheat the oven to 350 degrees
- Ingredients
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup graham cracker crumbs
- 16 peanut butter cups, regular size
- 1 1/2 cups marshmallow fluff
Cake: 7UP Cake
By NicoleS
1. FOR THE CAKE: Adjust an oven rack to the middle position and heat the oven to 325°
- Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup 7UP (or Sprite or Mt. Dew)
- 5 large eggs, room temperature
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- Glaze:
- 1 cup confectioners’ sugar
- 4 teaspoons lemon juice
- 1 teaspoon water
Chicken Flautas with Avocado Cream
By NicoleS
Fill a large pot with enough oil to reach 2 inches up the side of the pan
- For the Flautas:
- Vegetable or canola oil, for frying
- 1 tablespoon butter
- 1/2 small red onion, diced
- 1/2 jalapeno, diced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 rotisserie chicken, skin removed and meat finely shredded (or 6 chicken tenders)
- 1 cup salsa
- 1/4 cup freshly chopped cilantro leaves
- 1 cup shredded Cheddar/Monterey jack blend
- 1 lime, juiced
- Salt
- 16 (5 to 6-inch) flour tortillas
- 2 cups shredded iceberg lettuce, for serving
- For the Avocado Cream:
- 1 very ripe avocado, halved, pitted and flesh removed
- 1 (4-ounce) container sour cream
- 2 tablespoons fresh lime juice
- Salt
Ice Cream: Magic Shell
By NicoleS
In a microwave-safe bowl, combine the coconut oil and chocolate chips
- 3/4 cup coconut oil
- 2 cups semisweet chocolate chips (or butterscotch)
English Muffins: English Muffin Bread
By NicoleS
We’ve taken our favorite English muffin recipe and translated it into a simple bread recipe that toasts and taste...
- Cornmeal
- 5 C. (27 1/2 ounces) bread flour
- 4 1/2 t. instant or rapid-rise yeast
- 1 T. sugar
- 2 t. salt
- 1 t. baking soda
- 3 C. whole milk, heated to 120 degrees
Granola: Pumpkin Pie Granola
By NicoleS
Preheat oven to 325°F. Line a baking sheet with parchment paper or foil and spray with non-stick spray
- Optional Add-in:
- 2 cups old-fashioned oats
- 1/2 cup rice krispies
- 1 cup crushed graham crackers (or wheat flour)
- 2 1/4 tsp. pumpkin pie spice (1 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. ground allspice, 1/4 tsp. ground nutmeg)
- 1/4 cup oil
- 1/4 cup brown sugar
- 1/4 tsp. salt
- 1/4 cup pumpkin puree
- 3 Tbsp. maple syrup
- 1/2 cup white chocolate chips
Salmon in Corn Husks
By NicoleS
In a medium saucepan, bring the water and rice to a boil over medium-high heat
- 1 cup water
- 1/2 cup long-grain white rice
- 2 tablespoons unsalted butter
- 1/2 cup minced leeks, white and pale green parts only
- 3 ounces fresh shiitake mushrooms, stems discarded and chopped
- Salt and freshly ground black pepper
- 4 (6-ounce) skinless, center cut salmon fillets
- 8 corn husks, soaked in water for 30 minutes
Chicken Milanese with Escarole Salad and Pickled Red Onions
By NicoleS
To make the Pickled Onions: In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water
- For the Pickled Onions:
- 1/2 cup red wine vinegar
- 1/2 cup cold water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 2 to 3 really good shots hot sauce (recommended: Tabasco)
- 1 red onion, sliced into very thin rings
- For the Chicken Milanese:
- 1 cup all-purpose flour
- 2 eggs, beaten with 1 tablespoon of water
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
- Kosher salt
- Extra-virgin olive oil, for frying
- 1 tablespoon butter
- For the Escarole Salad:
- 1/2 cup grated pecorino
- 1/2 cup toasted hazelnuts
- 2 tablespoons freshly chopped parsley leaves
- 1 head escarole, washed, spun dry, cut into bite size pieces
- High-quality extra-virgin olive oil