Tag: veggies

Kick*ss Cheddar Biscuits and Chicken Noodle Soup

Now that we’re finally moved into the new house I’m again stretching my cooking muscles. As the weather is changing I decided to try my hand at a quick chicken noodle soup and biscuits.


Chicken Noodle Soup
Curtesy of
Rachel Ray


• (2) tablespoons extra-virgin olive oil (enough to cover the bottom of the pan)
• (2) medium carrots (I used baby carrots and cut them into bite sized pieces)
• (1) medium onion, chopped (I had a vidalia onion in house, but you can use anything you prefer)
• (2) ribs celery, chopped
• (2) bay leaves, fresh or dried
• Salt and pepper
• (6) cups low sodium chicken stock
• (1) pound chicken breast tenders, diced
• (1/2) pound wide egg noodles (I used about half the bag, you can use more or less)
• A handful fresh parsley, chopped
• A handful fresh dill, chopped


Place a large pot over moderate heat and add extra-virgin olive oil. I recommend you add the veggies in the order they are listed to the pot as you chop them up.

Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken about 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

Stir in parsley and dill, remove bay leaves and serve.

This is an ingredient heavy soup so I ended up adding about 2 cups of water to increase the broth. Just remember to season to taste before serving.


Cheese – Garlic Biscuits
Curtesy of Betty Crocker


• (2) cups Original Bisquick™ mix
• (2/3) cup milk
• (1/2) cup shredded Cheddar cheese
• (2) tablespoons butter
• (1/8) teaspoon garlic powder


Heat oven to 450ºF.

Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough spoonfuls onto ungreased cookie sheet (you can get 7-9 biscuits). I used an un-greased nonstick cookie sheet, but I recommend greasing your cookie sheet for easier removal.

Bake for 8 to 10 minutes or until golden brown.

While your biscuits are in the oven melt the butter in the microwave. After it’s liquified stir together butter and garlic powder; brush over warm biscuits.

* I think the next time I make these I might add chopped chives to add a different layer or flavor.



Steak Salad & Warm Chocolate Lava Cake with Bailey’s Ganache

In an effort to use up the vegetables that were in the refrigerator I decided that making a fresh steak salad for dinner would be fantastic!  You can use whatever veggies you have in the kitchen as well as a combination of canned as well.  I also decided to try a dessert recipe from Walt Disney World’s Food & Wine Festival as well that I fell in love with.  This dessert recipe would make Paula Deen proud,  enjoy!

Steak SaladSteak Salad (2 servings)


3/4 lb. top sirloin steak

1/3 cup extra virgin olive oil (EVOO)

2-3 tbs. Mrs. Dash Original Blend

Salt to taste

Mixed Greens

Veggies of your choice (carrots, broccoli, cauliflower, carrots, cucumbers, tomatoes) rinsed and trimmed

Canned veggies drained and rinsed (black beans, chick peas, corn)

Dressing of choice


Combine EVOO and Mrs. Dash in a small bowl.  Place steak into a shallow bowl and pour marinade over meat.  Let sit for about 15 minutes.  If you haven’t already rinse and cut up veggies and place into a large bowl.  Once you have all your veggies in a bowl pour about 3 tablespoons of dressing over the veggies and stir until well mixed.  Set aside.

Preheat a non-stick pan for the steak.  Cook about 4-5 minutes on both sides for medium rare using a food thermometer to ensure proper cooking temperature.

Let the steak rest for about 5 minutes while you place the mixed greens and spoon mixed veggie mix onto plates.  Slice steak for plating and drizzle with selected dressing.

Warm Chocolate Lava Cake with Bailey’s GanacheWarm Chocolate Lava Cake & Bailey's Ganache

This recipe makes 6 servings if you use 6 3/4 cup ramekins but I used a 24 count mini muffin pan instead.  You can also use muffin tins; recipe makes 12.  Be aware that cooking times will vary depending.

Ingredients for Chocolate Lava Cake:

8 (1 ounce) semi-sweet chocolate squares, chopped, or 1 cup semi-sweet chococlate chips

2 sticks of butter; plus additional to coat pan

5 egg yokes

4 whole eggs

3/4 cup sugar; have additional to coat pan

1/3 cup all-purpose flour


Preheat oven to 375 degrees.  Lightly butter sides of the muffin tins.  Lightly coat with sugar, shake out excess

Melt chocolate and butter in a double boiler set over simmering water.  Stir until smooth.  Remove from over water and cool 10 minutes.

While chocolate mixture is cooling beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes by hand.

Fold in chocolate mixture.

Sift flour, than fold into batter, mixing until smooth.  Divide batter among prepared tin, filling about 3/4 full.

If you are using ramkins be sure to place them on a baking sheet and bake about 35-40 minutes or until sides of cake are set and middle is still soft.  If you used 12 count muffin tin bake about 15 minutes and bake 10-12 minutes if using a 24 count mini muffin pan.  DO NOT OVERBAKE!!

Using a small knife or metal spatula, cut around sides of cake to loosen.  Invert the ramekins onto plates.  When handling the 24- count pan I inverted the pan onto a cooling rack with great success!


You can double this as needed depending on how many small lava cakes are made.  I doubled this to ensure enough toppings for the 48 cakes that I made.


1/4 cup heavy cream

1/4 cup Bailey’s Irish cream

4 ounces milk chocolate, or 1/2 cup mil chocolate chips


Stir together cream and Bailey’s in a small saucepan over medium heat stirring constantly.  Just before boiling point, remove from heat and stir in milk chocolate.

Drizzle ganache over cakes.