Tuesday, December 9, 2014

Homemade Chicken Noodle Soup

I am so ready for Christmas vacation! 2 more weeks of crazy until we leave town. I really need some time away from work and life to focus on family and fun! Here are some flash back photos to Christmas past to get me excited for this one!
Baking Day, it's coming next week! Yay! What will we cook this year?
 Fun at the Elfert Family Christmas!
 Christmas Jammies...what will they look like this year??
 My girls! This year Molly is out to play!!
 Yearly dinner we make for the family! What will we cook this year?

It's cold and flu season! So many people are getting sick. This soup will make you feel so much better, even if you are just suffering from the winter blues.

Homemade Chicken Noodle Soup
Whole chicken pieces: Breast and 2 legs
1/4 cup flour
salt and pepper
1/4 cup olive oil, divided
1/2 parsnip, diced
1/2 onion, diced
2 stalks celery, diced
2 carrots, diced
8 cups chicken broth
1/2 tsp tumeric
1 bay leaf
1/2 tsp dried or fresh thyme
1-2 springs of fresh rosemary
1 package frozen egg noodles- thaw and separate before adding them in
3 Tbsp chopped fresh parsley

 Add flour, salt and pepper to a gallon bag. Toss chicken in flour to coat.
 In your dutch oven, heat 2 Tbsp olive oil on medium high. Add floured chicken pieces. 
 Cook for a few minutes on each side until skin is browned.
Remove chicken and set aside.
Add 2 more Tbsp of olive to pan and the diced vegetables.
Cook until tender, scraping the brown bits off the bottom of the pot.

Add 6 Cups of chicken broth to the pot along with rosemary, thyme, bay leaf, and a sprinkle of pepper. Bring to a boil.
 Add chicken pieces to the pot and cook for about 30 minutes or until chicken is cooked through. Halfway through cooking the chicken in the soup, add egg noodles to the pot. 
 Remove chicken once it is cooked and pull it apart.
 Add chicken back to the soup and add 2 more cups of broth because soup will become very thick as the noodles cook. Add fresh parsley and finish cooking for about 5-10 more minutes.


Sunday, December 7, 2014

Goat Cheese Stuffed Roasted Tomatoes

It has been over a week now but I would love to share our fun Thanksgiving week with our parents!
We picked them up from the airport and headed to a lovely lunch at the famous "The Ivy" in Beverly Hills. We didn't have a celebrity siting, but we felt like celebrities as we dined in this adorable place.

 Then we went over to the Hollywood Costume exhibit, where all the famous movie costumes are on display. It was really neat! The exhibit is up until March, I encourage you to visit it.
 Outside the LACMA at the lighting exhibit! Hmmm not sure what this face I am making was, but it was our best photo, ha!
 Our cutey potutey parents!
On Thanksgiving day, Mommasita and Jeffrey!
 Our delicious Thanksgiving spread! Third times a charm, we had a much easier time preparing our dinner this year. It was a hit!!
 Ended Thanksgiving night with a game of cornhole in the front yard.
The next day we got into the Christmas Spirit and decorated our house!

Goat Cheese Stuffed Roasted Tomatoes
Plum tomatoes on the vine
4 oz goat cheese
1/4 tsp dried oregano
2 Tbsp olive oil
sprinkle of salt and pepper

Preheat oven to 375
Place tomatoes on a baking sheet. Drizzle with olive oil and salt and pepper. Roast for 15 minutes or until they begin to wilt and split open.
Place goat cheese in a bowl and heat in microwave for 30 second. Stir in salt, pepper and oregano.

Place in a ziploc baggie squeezing all the cheese to one corner.
Remove the tomatoes from the oven. Use a spoon to scoop out the seeds from the tomatoes.
You may find it is easier to gently squeeze them out.
Cut a hole in the corner of the ziploc bag of cheese and squeeze the cheese into the middle of each tomato.

Serve as a side dish or as an appetizer for your next party!

Tuesday, November 18, 2014

Moscow Mules

My dad and stepmom Denise came to visit us this past weekend for the first time since we moved here. It was a really nice time! We did some sight seeing, walked around our beautiful neighborhood in Pasadena, made some wonderful breakfasts, watched football and took an afternoon trip to Laguna!
It was the perfect day in Laguna! 80 degrees in November! All the while, our hometown of Odessa was getting some snow! It was sad to see our family go, I hope they will be back before another 5 years go by!

Moscow Mules are my favorite cocktail! I love how refreshing they are. My 3B, Emily, bought me these copper mugs for my birthday so I can make them at home!

Moscow Mule
1/4 cup Vodka
1 Tbsp Lime Juice
1/2 cup Ginger Beer
garnish with mint
not needed, but it is fun to serve the traditional copper mug!
Squeeze lime juice into mug of ice. Pour in vodka and then slowly pour in ginger beer.
Very easy, but oh so delicious! You can replace vodka for rum and it is now a Dark and Stormy!
Other variations I have had have used cucumber flavored vodka to make them, yum!