Chicken N Noodles 

Homemade chicken noodles are a tradition in my family. I’ve been helping my mom make them and eating them since I can remember.

We typically have them on Christmas Eve but with the colder weather I figured it was time to make them again.

What I love about this recipe is that I always have the ingredients on hand at home.

I used the crockpot this time but sometimes I just make them stove top.

What you need:

  • 4 eggs
  • 2 tablespoons water
  • 3 cups flour
  • 3 cubes chicken boullion
  • 2 tsp salt
  • 3 chicken breast
  • 1 tsp olive oil
  • Salt and Pepper to Taste

The process:

  1. Cook chicken in water with 3 boullion cubes, shred after it has cooled down.
  2.  Combine eggs, water, salt, oil in a bowl.
  3. Slowly add flour to bowl as you mix the ingredients. You may not end up using all the flour.
  4. Roll into a ball and let sit for at least 1 hour or over night.  This helps ensure the noodles do not fall apart when you drop them in.
  5. When you are ready to make the noodles, bring a large pot of water to boil.
  6.  Lay your dough on a flat surface and flatten with a rolling pin until about 1/4 inch thick. Cut small lines across the dough. Remember your noodles will GROW.( I like to make them larger so they are more like a dumpling but its all up to your preference)
  7. Drop the noodles into your pot of boiling water. The water HAS to be hot or your noodles will become mush.
  8. From here its really up to you as to how you want to eat the dish or how much time you have. Sometimes I  add the chicken, salt and pepper directly to the pot and let it simmer for 30 – 45 min. OR for more flavor, after the noodles have cooked for 10-15 min, I transfer it to a crockpot, mix in chicken, salt and pepper and let it cook overnight (5-6 hours on low).

Its hard to go wrong here or make these taste bad. My fiancé even made this batch on his own with (almost) no supervision.



Chicken Biscuit Casserole 

Here’s another super easy recipe! It tastes just like chicken pot pie and took maybe a total of 1 hour to finish. 

What you need:

  • 1 ½ c cooked chicken breast, cubed.
  • 5 strips of bacon, crumbled.
  • 16 oz frozen vegetables 
  • 1 can condensed cream of chicken soup. 
  • 1 cup shredded cheddar 
  • 1 ½ cups of bisquick 
  • ⅔ cup of milk and ¾ cup milk, divided.
  • 1 teaspoon onion powder 
  • Fried onions 
  • Pepper to taste 

The process: 

  1. Preheat oven to 400
  2. Mix chicken, bacon, vegetables, soup, onion powder and ¾ cup of milk in a 8×12 glass pan. 
  3. Cover with foil and bake for 15 min. 
  4. Mix bisquick, ⅔ cup of milk and pepper in a small bowl. 
  5. Remove glass pan from oven and uncover. Place 6 spoonfuls of bisquick on top. 
  6. Place back  in oven, uncovered for 10 minutes. 
  7. Remove from oven.  Sprinkle cheese and fried onions on top.
  8.  Place back in oven for 5 minutes or until a toothpick comes out clean when you poke the middle of the biscuit layer. 

And you’re done. I told you it was easy. 

The only complaints I had were that it needed more biscuit! So depending how healthy you’re trying to be or not be you may want to double the bisquick and milk   .

Would be good with mashed potatoes! But then again what wouldn’t 🙃

I used thick cut bacon and baked it in the oven. This is by far the best way to make bacon if you ask me.  
 Everything in the pan and ready to go 
Added the biscuit mixture.    

Cheese and fried onions!  
I forgot to snag a pic before I served it but here’s what was left. 


Balsamic Steak Roll Ups

Disclaimer: that’s not my plate. It’s my fiancès. 

I think I’ve mentioned before I always try to get him to eat veggies and sometimes the best way to do that is to wrap them in meat. You win some you lose some 😏

This is another quick recipe. The best part is you get to drink some wine. 

What you need:

  • Olive oil 
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium onion 
  • 1 zucchini 
  • 1 glove garlic 
  • Rosemary
  • ¼ cup beef broth
  • 2 teaspoons brown sugar 
  • Rosemary 
  • 8 slices of sirloin or flank steak 
  • 3 table spoons of dry red wine 
  • ¼ cup of balsamic vinegar 
  • Salt and pepper to taste 

You can add other veggies such as mushrooms, carrots or whatever else you prefer. 

The process:

  1. Rub each side of steak with olive oil, salt pepper and rosemary. 
  2. Heat 1 tablespoon of olive oil in skillet over medium heat. 
  3. Core, seed and slice both bell peppers into long strips. 
  4. Cut onion and zucchini into long strips. 
  5. Place peppers, onion and zucchini in skillet and cook until crisp. ( I cooked them  for about 10 minutes)
  6. Lay veggies long ways on top of steak  so veggies are sticking and roll. You can use a toothpick to make sure it stays secure. Do this for each piece. 
  7. Add 1 tablespoon of olive oil and garlic  to a sauce pan over medium heat. Allow to cook for two minutes until fragrant. 
  8. Add brown sugar, wine, vinegar, Rosemary and red wine. Bring to a boil. Reduce heat and let simmer for 5 minutes. 
  9. Heat up your grill or since it was raining, I used the George Forman. 
  10. Add beef broth to the balsamic mixture and return to boil for 15 minutes. 
  11. Place steak rolls on grill and cook for 2 minutes on each side or until you reach your desired level. 
  12. Remove sauce pan from heat and drizzle sauce onto each steak roll. 

And you’re done! I should also mention if you don’t have a grill option you can cook the steak rolls in a skillet with some olive oil. 

This was another hit in our household. 

Next time I want to add tomatoes 😍

As for wines you could use Pinot Nioir, Merlot, Cabernet Sauvignon, Syrah or Zinfandale. If you like completely dry then perhaps Bordeaux and Burgundy. 

I’m a Pinot Noir girl but this time we went with Dark Horse Merlot.  

 Hope you guys enjoy! 

  The before and after: