Homemade Chicken Noodle Soup Base

So, this is so easy and is so much better tasting than store bought chicken noodle.

For the base of my soup I always buy a rotisserie chicken from Costco and use whatever chicken I want for another recipe or chicken salad sandwiches.. MMMMM so good

For the base, it is really just a matter of your tastes and what you like and how much of everything you like..

Spices I use:
Basil
Oregano
Italian Seasoning
Thyme
Pepper
Celery Salt
Garlic Powder

Extras for the broth:
Garlic cloves
Chicken bullion
Onion

For the Soup:
Cabbage
Carrots
Celery
Noodles
Rice

First step to make your broth.. Put your rotisserie chicken in one of your large soup pots and fill with warm water until the chicken is completely submerged under water.

Cook on stove anywhere from Med to Med-High - we are wanting to get this to a steady boil.

For my base, while we are bringing the chicken to a boil I cut up one whole onion and add it to the water, up to 10 garlic cloves and about 6 chicken bullion cubes (depends on the size of your pot).

You want to boil this for about an hour: this is one of those things that if you forget about it, its no big deal, the longer it boils the better the flavor and the easier it is to pick apart the chicken.

This is what it looks like while cooking.

After it is done boiling you want to strain everything out of the broth.

Place broth back into your soup pot and continue to keep warm/boiling so you can add your ingredients for your soup.

Allow your chicken to cool before attempting to pull it apart to get your chicken for your soup.

Usually, when it is cooling is when I chop up my carrot, celery, cabbage and add to the broth along with all my spices.

Once your broth and veggies have boiled for about 15 minutes or so I add the noodles and rice (I usually use minute rice, it cooks faster)

Add your chicken as soon as you are finished pulling apart your chicken and it is completely de-boned.

Let all this boil about another 15 minutes until noodles and rice are completely cooked.

 

Serve and Enjoy!!

 

Delicious Freezable Breakfast Burritos

What you need:

Your favorite Cheese

Peeled and Chopped Potatoes

Salsa

Meat Choice (This time I am using diced ham)

Eggs

Tortillas

!!Anything else you desire!!

The awesome thing about these burritos is you can make them how you want, with whatever ingredients you want! This way that I made them is just one simple way to make a delicious on the go quick breakfast. The amount also depends on how many burritos you want to make. With this batch I made 14, my measurements will be for 14.

1. Peel and Chop your potatoes in preparation to fry them up.

Approximately 8 potatoes

2. Crack your eggs into a mixing bowl and whisk until well mixed.

14 Eggs

(I know there are 16 in the picture, but I only used 14)

(Keep in mind, one egg will be equal to about one burrito)

3. Add a couple tablespoons of oil to your fry pan for your potatoes and cook until tender

4. Add two Tablespoons of butter to your pan for the eggs, after melted add eggs and scramble. (Leave slightly less cooked then you normally would, because they will be cooked extra when you reheat these in the microwave)

5. Gather all the ingredients you want to add to your burritos.

I grated about 1 lb of Mild Cheddar Cheese for mine.

6. Lay out your work station, Here We Go!!

The order I layered my burritos

1. Egg

2. Potato

3. Ham

4. Salsa

5. Cheese

Wrap your burritos by folding in both ends and then rolling. Put them on a cookie sheet and put in the freezer until frozen.

After they are frozen, take them out and wrap them individually in foil and then into gallon size zip lock bags and put back into the freezer until you are ready to eat.

 

When you want to eat one, take the foil off and wrap in a paper towel and warm for 2-3 minutes.

ENJOY!!!

Fresh Mango Mud Mask

What you need:

1/2 of a Mango peeled and cut into chunks
2 Tablespoons Oatmeal
2 Tablespoons Almonds
Water

How to do it:

1. First, grind your almonds and oatmeal together to make a fine powder. This will be your mud base.

2. Add your chunks of mango to your base and blend for 1 minute or until completely mixed.

3. Add your water in Tablespoons until you have reached your ideal mud consistency.

4. Smooth the mud mixture over your face and allow to dry for 15 Minutes. After it is completely dry, rinse with warm water and pat your face dry.

Store your leftovers in the fridge to use again!

NOTE: This is ideally done in a food processor or maybe at least the almonds and oatmeal done in a coffee grinder.. It wasnt enough ingredients for my blender to really get it as smooth as I needed it.

Also: I think next time to make it even better I am going to add a tablespoon of honey to the mix, one its great for your skin and two it also helps with holding the mud together!

Hope you Like it!!

Just Peachy Freezer Jam

Peach Freezer Jam

Directions:

To Prepare your peaches for jam:

Prepare a large pot with water to boil and also a large bowl of cold water with ice.



1. When the water is at a rolling boil, slowly add your peaches to the water and allow to sit for about a minute. You will start to see the skins changing color and almost slightly lifting off the peach.

2. Remove peaches from boiling water and put directly into the ice water you have prepared.

3. Now, you should be able to get a peach out of the ice water and starting at the stem grab a piece of skin and pull. Skin all of your peaches.

4. Once you have skinned your peaches, cut them in half and take out the pits and they are now ready to puree...

Ingredients:

3/4 Cup Apple Juice
1 1.75-ounce package no-sugar-needed fruit pectin (or 3 tablespoons from a jar)
5 to 6 medium peaches, peeled and pureed in the food processor/Blender (3 cups of puree)
1 cup granulated white sugar
1/8 teaspoon ground cinnamon
4-5 Half Pint freezer-safe glass jelly jars & lids



 Directions:

1. Heat the juice in a medium saucepan at medium-high heat until it comes to a boil. Whisk in the pectin. Continue to whisk until dissolved. Keep at a hard boil for 1 minute. Stir in all of your peach puree, sugar and cinnamon. Bring back to a boil and keep at a rolling boil for 5 minutes. Remove from heat.

2. Transfer the mixture to a measuring cup with a spout for pouring. Divide the hot mixture between the 4-5 jars, leaving 1/2-inch room at the top of each jar.  Place the tops on the jars and let them sit at room temperature until they are completely cooled off (12 to 24 hours). After they have set put them in your freezer and enjoy! Dont forget to put one in the fridge to use now!!!