Lydia's Fall Kitchen
“Oh FALLLLLLLLL, where are you?” I am so ready for fall temperatures, pumpkin everything, and fall cooking! Who is with me? Speaking of cooking, let’s head to the kitchen!
Creamy Chicken Noodle Soup
The first recipe I have to share is so yummy! When we are sick in our home, I don’t make homemade chicken noodle soup. You better believe that I open a can, add water, warm it in the microwave, and serve it up to our kiddos! However, if I have a lazy weekend, I will stay in my kitchen and cook up this Creamy Chicken Noodle Soup. It isn’t any ordinary chicken soup. Really anything with heavy cream is amazing, right? I hope you enjoy this recipe as much as I do. Note: This soup does not freeze well since it contains dairy.
You’ll need:
2 cups dry medium egg noodles or any choice of favorite noodle
1 lb of boneless skinless chicken breast
1 1/2 T. olive oil
1 1/2 cups of chopped yellow onion (buy the frozen bag for $1.00 at Kroger, saves so much time!)
1 1/3 cups of chopped carrots
1 1/3 cups of chopped celery
3 cloves minced garlic
2 cans of low sodium chicken broth
3 T. chopped parsley
Salt and pepper to taste
1/4 cup butter
1/4 cup + 2 T. all-purpose flour
2 1/2 cups of milk
1/3 cup heavy cream
Optional: 1 bag of frozen broccoli
Prepare noodles according to package. Try to time the noodles and soup being done at the same time. In a large pot, heat olive oil. Add veggies and saute until tender then add garlic. Add broth and herbs. Add chicken and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with a lid and allow soup to cook until chicken has cooked through. Remove chicken and allow to rest for 5 minutes, then shred to bite size pieces.
Melt butter in a saucepan over medium heat, add flour, and cook, stirring constantly. While whisking slowly add in milk and whisk harshly to smooth out any lumps. Whisk in cream and bring mixture to boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir.
*Recipe from Cooking Classy
Pumpkin French Toast
One thing that I love about cooler temperatures is having a lazy breakfast on a Saturday morning. Whatever you’re doing, stop right now and go buy the ingredients for this recipe. Go ahead and have somebody over because THIS recipe makes a ton and is super rich. I feel like we need a moment of silence to introduce: Pumpkin French Toast!
You’ll need:
1 loaf cinnamon-raisin bread
1 package of reduced-fat cream cheese cut into cubes
8 eggs
1 can evaporated milk
1 cup canned pumpkin
2/3 cup brown sugar
1/2 cup fat-free milk
2 t. of ground cinnamon
1/4 t. of ground nutmeg
1/4 t. of ground ginger
1/8 t. ground cloves
1/2 t. salt
Chopped pecans, for garnish
Powdered sugar, for garnish
Maple syrup, warmed
Cut each piece of bread into quarters. Arrange in a greased 9x13 baking dish and layer with cubed cream cheese and remaining bread, pressing down slightly.
In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, milk, spices, and salt. Pour over top. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Remove casserole from fridge while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until browned and a knife inserted in center comes out clean.
Let stand 5-10 minutes before serving. If desired, dust with powdered sugar and serve with maple syrup.
*Recipe from Taste of Home.
Harvest Muffin
Have you tried the Harvest Muffin at Strange Brew? One word: FINE! I have been trying to find a copycat recipe and this one comes in at a close second to Strange Brew’s.
You’ll need:
1 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 t. ground cinnamon
1 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
3/4 cup whole milk
3/4 cup packed dark brown sugar
2 large eggs
3/4 cup shredded carrot
1/2 cup shredded apple
1/2 cup unsweetened shredded coconut, toasted (optional)
3/4 cup finely chopped walnuts
3/4 cup raisins
1/2 cup melted coconut oil
Heat oven to 350. Line a 12 cup standard muffin tin with paper liners.
In a medium bowl, whisk together flour, wheat flour, cinnamon, baking powder, baking soda, and salt. In a large bowl, whisk together milk, dark brown sugar, and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of walnuts, and 1/2 cup of raisins into the wet mixture. Stir in melted coconut oil.
With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over top of the muffins.
Bake until puffed and set and a toothpick comes out clean, about 20 minutes.