–Set it and Forget it Chicken Taco Chili

Posted on October 16, 2023 | 1 comment

This is a very easy recipe and will cook in the slow cooker on high in 6 hours! So set it and forget it. This is a re-blog from a while ago so if you missed it you get another shot at it and if you already made this recipe here you go again. If you’re looking for something easy to make this week that is also delicious — here you go. this was our Sunday night meal since I am still without gas in our apt. in NYC and have to improvise! it’s super yummy served with soft tortillas and rice or keep it simple but use the soft tortillas. Also guacamole and salsa don’t hurt a bit.

 No muss No Fuss come tonite, all the heavy lifting is done by noon. My kind of cooking.

Slow cookers make for perfect cooking all year round. Nothing better than setting it and forgetting it! Making life easier and less clean up after dinner. I happened to have a package of Taco Seasoning Mix in the house so I used it along with cumin and chili powder. I used dark meat and white meat chicken, you can use whichever chicken you’d like. Just set it and forget it and come home to this delicious meal of chicken . If you don’t own a slow cooker this may be a good time to buy one!

Follow me on Instagram @cookingwithcandi I’ll be looking for you!

Ingredients:

1 small yellow onion , chopped

1 15 oz. can black beans, drained-you don’t have to rinse the organic beans. If you already have them in the house and they’re not organic just rinse them with water and drain.

1 15 oz. can red kidney beans, drained -you don’t have to rinse the organic beans–same instructions as above

1 8 oz. can tomato sauce

10 oz. package frozen corn kernels

2 10 oz. cans diced tomatoes with chilies –available in the Mexican Food aisle in the supermarket

4 oz. can chopped green chili peppers, chopped–also available in the Mexican Food aisle

1 packet Taco Seasoning- *if you don’t like using Taco Seasoning see note below

1 tbsp. cumin

1/2-1 Tbsp. chili powder

Kosher Salt to taste–if using the package of Taco Seasoning you may not need extra salt , wait till 6 hours of cooking are over and taste for salt . I sprinkled a little bit at the end of seasoning to taste.

3 boneless skinless chicken breasts and I added 6 small skinless , boneless chicken thighs and if you cannot find boneless don’t worry because the meat will fall off the bones and you can remove all the bones from the chili before serving.

I don’t know the nutrition information but I have to believe that this is a fairly low-fat , low caloric way to go. I added the dark meat so maybe not as light as you can make it. Enjoy!

*handful of fresh cilantro – chopped if you would like

Directions:

Combine drained beans, onion, chili peppers, corn , tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook either on Low for 8-10 hours or on High for 4-6 hours. I did it on high for 6 hours.

App. 1/2 hour before the cooking was over I thought I would shred the chicken, when I opened the slow cooker and started to stir the chicken it all just fell apart on its own!!! This was so amazing how I didn’t even have to do that. I guess it cooked so long that it just fell apart! This was just perfect and tasted so delicious! If that is not your experience and you only cook for 4 hours you may want to shred the chicken yourself about 1/2 hour before finished. But mine really did shred itself as I stirred it with a wooden spoon.

Top with fresh cilantro and your favorite chili toppings! I also serve with soft corn tortillas. You can use crunchy taco shells or whatever you’d like, this is totally optional. And some avocado or some guacamole never hurt anyone!

Yum!!!

*to make your own seasoning follow this

1 1/2 Tbsp. Cumin

1 1/2 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. dried oregano

1/2 tsp. paprika

1 teaspoon kosher salt

1/2 tsp. freshly ground black pepper

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Slow Cooker Chicken Tortilla Soup

Posted on October 13, 2023 | Leave a comment

I recently posted my recipe for Chicken Tortilla Soup on the stove top which was a real hit with us. I wanted to be able to make this soup in my slow-cooker as well. Coming home from a day out to these delicious aromas is worth getting up and cooking in your pajamas. I call it cooking in your pajamas because that’s exactly what it is. Not to mention that at dinner time you only have one pot to clean and not all the other mess from cooking and chopping etc. So totally amazing!

Again there are options here which is why I love to cook soups and slow cooker meals. You can add what you like and substitute for what you don’t like. Make it as spicy as you like or just leave the bottle of Cholula on the table for those who prefer spicy. The only thing about the slow cooker is the amount of cooking liquid you will probably need and the 4 cups of chicken broth worked out perfectly. This recipe is very mix and match so use whatever you’d like and leave out what you don’t like. Let me know how it works out for you. Liquid is very important here so don’t change the 4 quarts of stock! The consistency was perfect last night but if yours is too thick you can always add more broth or water. A little at a time. Honestly, I was out all day and didn’t even look at pot till 8 hours later and all was good.

Soup will easily serve 6-8 as a main dish. It is quite filling with all the toppings and I used soft corn tortillas this time and they added a delicious taste to the already delicious soup!img_3246

look closely and you’ll see me in my pjs taking the photo!

 

Ingredients:

2-3 chicken breasts – I used 2 large ones which was a little over a pound

4 cups chicken broth

2 14 oz. cans black beans, rinsed and drained

28 oz. diced tomatoes, with juice and all–you can also use fire-roasted diced tomatoes if you’d like

1 4 oz. can of diced green chiles – mild (spicy is very spicy)

1 15 oz. can whole-kernel corn, drained

1 green pepper-diced

1 red, yellow or orange pepper – diced

3 garlic cloves – minced

1 whole medium yellow or white onion – chopped

1 package Taco Seasonings –use whichever you like

1 can green or red enchilada sauce –be careful don’t buy spicy–unless you really like spicy

3 Tbsp. Tomato Paste

Salt to taste

*this is optional and only if you like a smoky spicy kind of flavor –1 whole chipotle pepper in adobo sauce ( available in the can) just take out one of the peppers, you can take out the pepper and cut it up or just drop it in whole with liquid from can. I will say that this made the soup very spicy and it didn’t say spicy on the can.

*Cholula Sauce on the table for those who like it spicy or you can add some chile powder ( app. 2 teaspoons ) if you’d like it spicier

Toppings:

Avocado, Cilantro, Grated Cheese, Sour Cream, Tortillas (see note), Lime Juice squeezed in at the end is also excellent. Diced Red Onion adds a nice crunch.

*Tortilla notes–If using soft tortillas. I buy the small yellow corn tortillas and following directions on the package I heat them up and cut into uniform strips before adding to soup. This adds a wonderful layer of flavor. Of course you can always just throw in some crunchy tortilla chips!! Whatever you like.

Directions:

I spray my slow cooker with cooking spray first always. You’ll thank me for this.

Place the chicken into slow cooker, sprinkle the package of Taco Seasoning on the chicken.

Add the chopped onion,peppers, tomatoes, chicken broth, tomato paste, chipotle if you’re using them, black beans, enchilada sauce, green chiles, corn and garlic. Basically all ingredients.

Stir , place the lid on the slow cooker , and cook for 5 hours on high, or 8 hours on low. And walk away from the slow cooker –you’re done.

When soup is finished and you’re ready to serve–remove chicken which should be very tender and using 2 forks just shred it. Add back into the soup. This is your opportunity to taste for more salt–I added maybe a teaspoon of kosher salt. At this time you can squeeze a bit of lime juice in, not necessary but another layer of flavor.

Serve piping hot in bowls with whatever toppings you like!!!! What a wonderful meal and alot of leftovers for us!

 

 

 

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Chicken Tortilla Soup

Posted on October 12, 2023 | 4 comments

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This soup has always been a favorite of mine and I usually try to order it when it’s offered on a menu. I am a big fan of Mexican Food and have always wanted to try to make my own Chicken Tortilla Soup .This is a super easy version using a store-bought rotisserie chicken and a packet of Taco Seasoning.  Now that the weather has turned super cold it’s a perfect time for heart warming meals. I started cooking soup in the afternoon, prep was pretty quick and I let it simmer for an hour and then turned off stove while we went out. When we got home I turned on the stove and continued cooking soup. I cut up avocado, chopped up some cilantro, put sour cream and cheese into some little bowls and in less than 1/2 hour we were sitting eating this delicious and tasty soup! Joel even ate the avocado!!!!  He loved the soup and it’s very filling. 

I use crispy tortillas if that’s what I have in the house. It is delicious with soft corn tortillas sliced up and added into the soup at the end also. I love when the crunchy chips go soft in the soup with the melted cheese– I could go on and on about this soup. Tonite I used soft tortillas.

If you have the time I suggest making this soup, it is so easy with a prepared chicken or you can make your own chicken .  The prep is about 15 minutes using store-bought chicken and cooking is about 1 1/2 to 2 hours for soup.  I just think soup tastes better the longer it sits. I prefer making it in the early part of the day and letting it sit on the stove for a while.

This is a big soup and will probably serve 6-8 nicely. I have a container in my freezer and 4 of us ate this soup.

Look for my slow cooker version also on my blog.

Enjoy!

Ingredients:

1 Rotisserie Chicken from your favorite supermarket–this is the easiest route unless you have left over chicken or you can make your own 

1 Tablespoon Olive Oil

1 Packet of Taco Seasoning — this is really easy , use whatever brand you like

1 cup diced onion

3 cloves garlic, peeled and minced

1 diced green pepper

1 diced yellow, red or orange pepper

1 10 oz. can  Rotel brand Tomatoes and Green Chiles–just a suggestion

1 can enchilada sauce– green or red ( in Mexican Food section of your supermarket) its a small sized can

1 15 oz. can of whole-kernel corn  – drained

32 ounces Chicken Broth

3 Tablespoons Tomato Paste

4 cups hot water

2 cans Black Beans , drained and rinsed unless they’re organic and then you don’t have to rinse but I always do anyway

*3 Tablespoons Cornmeal –mixed with water ( see instructions)

5 Soft Corn Tortillas (I use the small ones) cut into uniform strips or crunchy tortilla chips–use as many or as little as you like–or skip all together for a lighter version.

Toppings:

*optional and use whatever you like — these are just some suggestions

Sour Cream

Cilantro

Grated Cheese –Monterey Jack is a good choice here or Mexican Blend Grated Cheese

Cut-Up Avocado

Salsa or Pico De Gallo

Diced Red Onion

Diced Fresh Jalapeno

Hot Sauce like Cholula is my favorite go to sauce

Directions:

I took skin off chicken and shredded most of the chicken meat.

Heat 1 Tbsp. Olive Oil in a large Pot –dutch oven is great here (Le Creuset) add onions, peppers, and minced garlic. Stir and begin cooking, then add the packet of Taco Seasonings if it’s very dry and hard to stir you can add a little more olive oil. Add in the shredded chicken and stir it all up.

Pour in Rotel, chicken stock, tomato paste, enchilada sauce, water , black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for app. 45 minutes to an hour, uncovered.

*In a little bowl mix 3 cornmeal with a small amount of water , just enough to mix it into a paste like consistency. Pour into the soup, then simmer for an additional 30 minutes at least, I cooked for another hour. I always believe the soup is best when it sits for a long time — this step is optional as I have done it with and without it. It thickens it up which the soup doesn’t really need but it does add some flavor. It’s totally up to you.

Check seasonings, adding more salt if you need it , I added kosher salt because I felt it needed it. Taste has to be your guide but be sure not to undersalt, you don’t want this to be bland. Turn off heat and allow to sit for about 20 minutes.

Five minutes before serving, gently stir in the tortilla strips if you’re using them.

Ladle into bowls, then top with your favorite toppings and there you go! I think the chips/tortillas make this soup along with the cilantro and avocado. Let your taste be your guide here.

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Air Fryer Shrimp

Posted on October 9, 2023 | 2 comments

I have to say that I am truly enjoying my air fryer. We’re having an issue with the gas in my building in NYC so my oven is not functioning at the moment. I have a microwave, an air fryer, a slow cooker and a hot plate — this has been a challenge for me as you can imagine. In any event my air fryer has come in very very handy and I am developing new ways to cook my favorites. Shrimp is a definite staple for us in this house and this shrimp recipe came out perfectly delicious made in under 15 minutes for the whole meal. I bought Trader Joes frozen fried rice — cooked it in a frying pan ( on my hot plate !!!!!) and I bought the shrimp at Whole Foods ( under 16 size) I bought 20 shrimp and yep we ate them all! If you have hungry teens you’ll need 2 bags of rice and maybe a bit more shrimp. There was not a morsel left over.

Obviously living in NYC provides plenty of food for whatever my heart desires and if I’m going to be without an oven it’s a good place to be.

Enjoy! and here’s hoping my gas gets turned on ASAP.

*BTW this recipe is loose and you can interchange spices to your liking.

Ingredients:

Shrimp– I bought Mexican Shrimp — under 16 which means 16 to a pound . 1 lb is good for 2 people maybe 3 , we ate it all but it really depends on your eaters and how much else you’re serving. But this recipe will work as is for up 1 1/2 lbs.

2 Tbsp. good olive oil

3/4 tsp. garlic powder and you can add or substitute 3/4 tsp. onion powder

3/4 tsp. Sweet Paprika

3/4 tsp. dried parsley or oregano

1/4 tsp. Kosher Salt

Directions:

In a large enough bowl to hold shrimp — mix olive oil with the spices . Mix shrimp in the mixture and make sure shrimp is covered with the mix.

I pre-heat my air fryer for 4 minutes at 400 degrees.

I place an even layer of shrimp if you can’t fit one layer you’ll have to do in batches I was able to get 20 shrimp in the basket in 1 layer.

Cook at 400 degrees for 5-6 minutes. I cooked for 5 minutes and it was perfect.

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Pasta and Vodka

Posted on October 7, 2023 | 3 comments

IMG_6409 IMG_6410 IMG_6412Pasta is probably my favorite go to meal, and I mean Vodka? really? Add a little cream and a can of tomatoes and you’ve got a spectacular meal. You’ll also need a little fresh basil and parmesan to finish it off. It’s an easy meal and if you have the cream and cheese in the house you’re good to go. I always stock the tomatoes and I happened to have the cream in the house and there is always a bottle of Vodka in the freezer right? Fresh Basil is a wonderful layer but if you don’t have it you’ll still be fine. This pasta cooked up in no time and it was heavenly. Perfect Sunday night dinner or Meatless Monday night dinner.

Enjoy!

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Ingredients:

1 lb. pasta ( rigatoni type of noodle is perfect)

3 cloves garlic, minced

*1/4 teaspoon crushed red pepper– I love the heat but use at your own discretion

1/2 cup grated Parmesan, plus more for serving

1 tablespoon olive oil

app. 3/4 to 1 teaspoon of kosher salt for sauce (taste for salt) you’ll also need about 2 teaspoons to cook the pasta in

1/3 cup Vodka

1 28 ounce can whole tomatoes, I prefer San Marzano type so look for that

1/2 cup heavy cream

a few fresh basil leaves, cut up into smaller pieces

Directions:

Prepare pasta according to directions on box,  I always throw in about 2 teaspoons of salt to it. When pasta is ready , just drain. I made the sauce while the pasta was cooking.

Place a large skillet type pan on the stove (see pics) Add the olive oil and heat until it shimmers ( app. 1 minute) add the garlic and red pepper (if you’re using it). Cook garlic and red pepper and cook, stirring until soft and fragrant but not browned, this should be less than a minute. Add the vodka and cook down the vodka until it is nearly evaporated. Add the tomatoes and remaining 3/4 teaspoon of kosher salt (start here and add to your own taste) bring to a boil (breaking up the tomatoes with a wooden spoon as they cook down) A little trick I use is to use a potato masher and push down on the tomatoes while they’re cooking, just be careful and do it slowly because you wouldn’t want to get burned by some hot tomato sauce.  Lower heat to medium-low and simmer for 30 minutes. Add the cream , basil and grated Parmesan and bring to a boil , then reduce and let flavors marinate for about another 1/2 hour on a very low heat. I continue breaking up the tomato bits. Add the cooked pasta to pot and stir to coat the pasta!!!!  Serve it up!!!!! A-mazing meat-less meal.

*if you like sauce “less tomatoey” without big chunks of tomato you can use an immersion blender once it’s cooled down < I will usually wait a bit till it’s just warm then add the cream then use blender stick or actual blender. If you really like “no chunks” use crushed tomatoes , I like the chunks but my grandkids don’t so I will use immersion blender or just crushed tomatoes .

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No Breading Chicken Parmesan

Posted on October 3, 2023 | 5 comments

So delicious and so perfect. I used thin chicken breasts to start , if you’re using thicker ones you’ll have to monitor the timing of them a bit more and you can just use a meat thermometer to do so. This really couldn’t be easier and it was super tasty and is a cheese lovers delight. It’s lightened up from traditional breaded and fried chicken parm. *if you’re chicken breasts are too thick you can pound them with a meat mallet to the desired thickness — this is a very useful tool. Just place chicken cutlet between 2 pieces of parchment paper or plastic wrap and pound to desired thickness.

Prep and ingredients are super easy .

This recipe is for 4.

Ingredients:

1 1/2 – 2 pounds of thin chicken breasts — you can use thicker ones –read directions above for pounding chicken breasts

1 egg

3/4 cup grated Parmesan Cheese

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

1 Tablespoon Italian Seasonings — It comes in one jar and is available in most spice sections in supermarkets —

pinch kosher salt

1/4 tbsp. freshly ground black pepper

and because we like a little extra kick I add a sprinkle of crushed red pepper flakes

3/4 -1 cup Jarred Marinara or if you have home made that’s good too . I prefer Raos Arabiata or Marinara for jarred sauce.

Shredded Mozzarella — probably 1/2 cup to 1 cup depending on how much cheese you like — I like a good sprinkle of cheese — see pics.

A little olive oil for drizzle in pan before cooking

Directions:

Pre heat oven to 400 degrees

I used a large baking dish and sprayed with cooking spray and drizzled a bit of olive oil to bottom of pan — just a little

Beat egg in a wide enough bowl for dipping chicken

In a second wide bowl combine the parm cheese and spices and mix

Dip each piece of chicken in the egg and then the cheese, coating both sides. Place in prepared baking dish.

Bake for 20 minutes — since cutlets are thin this should be fine because you’ll be cooking more with sauce and cheese. If thicker cutlets you may need a bit more time.

Top each piece with sauce and shredded mozzarella. ( you can spread a little sauce in between chicken as well . I served over spaghetti and needed a little more sauce so this was enough. If you want you can heat up extra sauce in a small saucepan for spaghetti. Bake for another 10-20 minutes till chicken is 160 degrees when checked with meat thermometer and cheese is melted and bubbly. I like my cheese just slightly browned so you can turn to broil for a minute or so depending on your broiler but be careful you don’t want to burn the whole thing.

I served over pasta and had enough sauce for us.

That’s it folks — enjoy!

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Pasta e Fagioli ( Pasta and Bean Soup) Weekend Cooking

Posted on September 30, 2023 | 1 comment

019 I have been making this soup forever and it’s a most perfect soup to make during the weekend when you have a little time to cook and gather ingredients. I make a big pot and freeze some for later and keep some in the fridge for lunch the next day. This is really just a tomato base soup with beans and pasta. How bad can that be? unless you hate beans and pasta that is. I usually have ingredients in the pantry and it is a wonderful warm experience, with a nice salad this is a perfect meal. I used to only make this with dry beans but in the name of time and taste I used canned beans and have now always made this with canned.  I must admit this makes it a whole lot easier  and honestly no one knows the difference! It is a wonderful hearty soup halfway between a soup and a pasta no matter how you do the beans!

Enjoy this amazingly delicious comforting soup and did I mention super easy????

Ingredients:

1 medium yellow onion, chopped

2 – 3 tablespoons olive oil

4 garlic cloves, minced

1 28 oz. can chopped tomatoes ( San Marzano)

10 – 12 fresh basil leaves

red pepper flakes

handful of italian parsley, chopped

2 cans rinsed and drained Cannellini Beans

5 cups water or chicken broth or vegetable broth to keep it vegetarian — water works just fine but you’ll have to check your salt and pepper if using broth especially boxed broth which contains salt. Your call– super easy recipe.

app. 1 cup pasta, elbows, tubetti, ditalini, or broken spaghetti

Kosher Salt — to taste

Freshly Ground Black Pepper

Directions:

In a large , heavy stockpot ( Le Creuset) saute onion in olive oil. When onion is golden and transparent, add garlic. Cook for a few more minutes. Add tomatoes and herbs. Add some kosher salt about 1/2 Tablespoon and some grinds of the pepper mill now and you’ll be tasting all along for salt and pepper

Add the beans and the 5 cups of water  and cook over medium heat for 15 minutes – until the beans begin to break down and the soup begins to thicken. Lower heat to a slow simmer, as low as you can.  Stir frequently to prevent it from sticking and burning bottom of the pot. Taste for salt and pepper again.  I always like it to simmer for a long time, an hour would probably do it, but if I have the time I let it sit for as long as I can.  Sometimes after it’s been simmering for a while ,  I turn off the heat and right before serving just bring to a boil and add pasta — I actually like to make a small pot of pasta on the side in another pot and put into bowl and then ladle soup over the pasta. The pasta stays best this way and when I freeze it I just make a little more pasta again.

Be careful not to let it burn while it’s simmering , stir frequently . If you need more liquid add water a little at a time.

Right before you’re ready to serve bring to a low boil and add the pasta and cook until pasta is al dente, about 5 – 10 minutes depending on type of pasta you’re using. I used ditalini. Or make pasta separately which is what I would recommend , see notes in above paragraph on the pasta.

Serve immediately in large soup bowls.

Guests can drizzle some good olive oil and grate some Parmesan Cheese over.  Should serve 8 – 10 depending on appetites. I froze remainder for another time.

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Creamy Butternut Squash Soup (no cream)

Posted on September 27, 2023 | Leave a comment

This is by far one of my most favorite recipes ever! Super Easy and Super Delicious ! If you’ve been following me since the early days you’ve probably made this recipe by now. It’s perfection in a bowl . I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I just made my first batch of the season, and the squash is sweet and delicious. It tastes so creamy you’ll swear there’s cream in it, but really, there is none.  I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of already grated nutmeg. I hope your family and friends enjoy this as much as my family does! It’s always on my table for Thanksgiving. A delightful way to start a dinner, or a delicious main dish served alongside  a beautiful salad and bread. This can easily be made vegetarian by substituting vegetable broth for chicken broth which is how I make it on Thanksgiving for Kerri (our daughter) who is a vegetarian.

*This can be made without cream so easily–but if you want a touch of richness you can add a little heavy cream into soup and mix in before serving or a Tbsp. of unsalted butter and swirl it in. Totally not necessary but just saying.

And clearly this recipe can be cut in 1/2 for a smaller group– I usually use 2 packages of squash for 6 servings.

*feel free to put croutons on top or sprinkle some pepitas on top . It’s delicious just the way it is!! and wonderful for lunch the next day and will freeze beautifully and may just need a little broth or water upon heating up.

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Ingredients:

4 pkgs. (approx. 4 lbs.) butternut squash (it’s doesn’t have to be exact)

3 tablespoons olive oil

1 large spanish onion, chopped

8 – 10 cups chicken or vegetable broth

*1 -2 tablespoons unsalted butter (for this serving size, I use 2 but it’s totally optional)

Kosher salt and freshly ground black pepper

*use whole nutmeg – you just grate a little in for flavor. I always tend to use whole, but grated will do. It’s just a touch of it–if I had to guess, I’d say 1/4 teaspoon to 1/2 teaspoon depending on your taste

*if you really want to top it off with a touch of cream you can . Just add a little heavy cream to the soup and blend it right in at the end. Honestly it’s not necessary but it def adds a a layer of richness!

Directions:

In a heavy Le Creuset (or any other ample size large pot), I heat 3 tablespoons of olive oil. When oil is heated, put in onion and about 1/2 tablespoon of kosher salt. Sweat out the onions until they are translucent (approx. 5 – 8 minutes). If you’re using the butter, add it now too. I then add all of the butternut squash and mix the onions, oil and butter as best I can all over the squash. Next, add enough broth to cover the squash (I used approx. 10 cups of chicken broth to cover). I keep the remaining half a box of broth in case I need it later. Return to a low boil, then bring to a simmer. I let it cook a very long time–at least an hour until soft–and then I turn off the heat and let it sit for a while. I like to make it early and let it sit for as long as possible, because the squash gets very soft. Then right before I am about to serve, I use an immersion blender and blend it into a beautiful smooth soup. If you need more broth, add it as you blend. This is also your salt, pepper and nutmeg moment. Season to taste and blend just until smooth. I leave it in the pot until I need it and then gently warm it up. This soup will keep in the fridge for a few days. It can be frozen as well. Upon defrosting you may need to add more broth. Sometimes I serve this soup with beautiful croutons if I can find them in specialty stores, but it is delicious and beautiful on its own, and very good for you! My family loves it , and I hope yours does too.

*should serve 10 – 12 as appetizer

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Baked French Toast — all time best for Yom Kippur Break Fast

Posted on September 19, 2023 | Leave a comment

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DSCN4294I posted this recipe back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s practically a law in our family now! It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back  your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Yom Kippur begins at sundown on the evening of Sunday September 24 and ends the following evening on September 25th this year.

For those of you who fast — have a good fast.

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Easy Fast to all .

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Apricot Noodle Pudding

Posted on September 15, 2023 | 1 comment

I’ve tried so many noodle puddings, but keep coming back to the same old , same old. they’ve been passed down in so many different incarnations. i don’t even know what the original one is anymore. this is my most favorite. also a perfect break fast food for Yom Kippur. this noodle pudding can and should be made ahead of time, they hold together better.

Ingredients:

1 lb. noodles ( i use extra wide egg noodles, you’ll need a bag and 1/4 of another bag app. just eyeball it)

1 cup sugar

6 eggs ( I use extra large and at room temp. just make sure they are not right out of fridge) they work much better when they are not right out of fridge in baking.

1 tbsp. vanilla

1 stick unsalted sweet butter(melted)

6 oz. cream cheese (softened at room temp)

1 1/2 cups milk ( I use skim plus and it was just fine )

2 cups apricot nectar (available in most supermarkets)

Topping:

1 1/2 cups cornflake crumbs

2 tsp. cinnamon

1/2 cup sugar

1 stick butter (melted)–you can try using a little less butter and add more if needed

1/2-1 jar apricot preserves –I used about 1/2 a jar you can always add a little more or omit entirely — I just like a little bit on the top

Directions:

 cook noodles and allow to drain till noodles are dry (don’t work with wet noodles)  mix 6 beaten eggs with the tablespoon of vanilla in one bowl. in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar . mix all ingredients together and put in large pyrex type baking dish which you have sprayed first with cooking spray. mix topping ingredients together, put on top of noodle pudding. cook at 350 degrees for one hour.   i usually cook this ahead of time, cook for 1/2 hour and then freeze it till i am ready to use, take out of fridge bring to room temperature and bake it for another hour till brown on top and cooked through. noodle puddings are best if you let it sit a while (at least 15 minutes before serving) they hold together better that way. can be served at room temperature.

*serves about 12 people

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