Chicken Noodle Soup Revised

Struggling to make ends meet thru the last weeks before finals and Winter break? Just trying to stay warm? Limited time to cook...or no skills at all?  This recipe hits all of the cooking excuses, i.e. no money, no time, no skills to eat good food while being a college student or living on a fixed budget!

The 15 minutes you invest in making this ultimate comfort food will be the best thing you do this week to soothe your soul, warm your heart and calm your mind, and ensure you have another meal ahead. Better yet, you could share a bowl of this meal with someone else in need of company, a break, decent conversation, or a decent meal--seriously! 

My son couldn't believe how quickly I made the soup during his recent Thanksgiving break stating he didn't make soup, "because it took too long". Bah-Humbug! Excuses.

Chicken Noodle Soup Revised
(Adapted from Cooking Light Thanksgiving Edition 2016)

Equipment:
Large 5-quart saucepan 

Ingredients:
2 Tbls extra-virgin Olive oil
1 1/2 cups of yellow onion, chopped
1 1/3 cups of carrots, thinly sliced
1 cup celery, thinly sliced
4 cups chicken stock (homemade, store-bought, or bouillons)
1 1/2 cups of water
1 Tbls white MISO (optional, but this adds so much depth)
1/2 tsp black pepper
1/4 tsp kosher salt
1 (9oz) bag of frozen cheese tortellini 
8 oz of skinless, rotisserie chicken, shredded
2-3 green onions, thinly sliced (optional)

Instructions:
1. Wash your hands.
2. Prep all of your ingredients, i.e. stock, chicken, veggies as recommended. 
3. Heat 2 Tbls of oil in large saucepan over Medium heat.
4. Add onions, celery and carrots, and sauce x 8 minutes.

5. Add Miso, stock, water, and bring to a boil. 
6. Simmer for 5 minutes.

7. Add cheese tortellini x 3 minutes.
8. Add chicken

9. Serve up a mouth-watering, hunger-curing meal in a bowl. 

10. Share some with a friend.

Tips:

• No Money:
• roast your own chicken
• make your own stock from carcass
• use regular pasta, i.e. rotini, farfalle, shells, penne, elbow
• omit the meat
• reduce cost to potentially less than $1 per serving
• have a lot of mouths to feed on a fixed budget, this will help
• No Waste:
• soups are great for using vegetables on the verge of spoiling, especially for making the stock
• use the chicken carcass, even if you bought the rotisserie to make an incredible stock by covering it with water, adding quartered onion, smashed garlic, and 2-3 roughly chopped old carrots / celery sticks, wilting parsley or other herbs, and some salt and pepper, 
• No Equipment:
• only need a large pot 
• a knife
• No Skills:
• most grocery stores have any kind of vegetable pre-sliced--if you have money, this will be a super-cinch of a meal
• can you stir stuff in a big pot and adjust the heat? then you can make this meal.
• can you chop a few vegetables? then you can make this meal
• can you eat with your hands and pull chicken off of the bone? then you can make this meal
• No Health:
• cut back on Sodium by using low-sodium broth and omitting salt if you have trouble with blood pressure, retaining water, or heart / kidney disease
• adds vegetables into your life
• filling meal if trying to lose weight
• great way to have meat as "a side" 

Nutrition Info:
Servings: 6 (1 1/2 cups) 
Calories 281 / Fat 10.3g / Protein 22g / Carb 26g / Sodium 637mg / Fiber 5g / Sugars 5g
Cost:  $1.54-$1.80 / serving

Chicken Rollups

College cooking doesnt get any easier than this! 
One pan--that's it...and put the whole thing in the oven! 

One pan cooking!
One pan clean-up!
One pan for everything!

Use this blog as a guide, an example if you will, to make it the first time, but then knock yourself out...the oven will be your roasting oyster! Flavors, veggies--no meal will taste or look the same, but it will take no time at all for you to make or clean up!

(Adapted from Better Homes & Gardens and Cooking Light recipes)

Cuban Chicken Rollups

Equipment:
Large sheet pan
Foil
Non-stick spray
Toothpicks

Ingredients:
6-8 boneless, thin-sliced chicken breast--pounded thinner if needed
8-10 thin slices of ham
8-10 thin slices of gouda, or shredded
Hamburger pickles, chopped
Dijon mustard
Bread Crumbs

Optional Combos:
Ham
Pepperjack 
Pickled jalapeños
Sriracha 

Instructions:
1. Wash your hands and keep surfaces clean.
2. Preheat oven to 375-400F degrees
3. Cover chicken breasts in bread crumbs

4. Add slice of ham and thin layer of mustard.
5. Add cheese and pickles.

6. Tightly roll-up the chicken breasts and secure with a toothpick.
7. Place face-down on foiled baking sheet.

8. Surround everything with veggies--you choose!

9. Bake at 375F-400F degrees x 20-25 minutes until golden brown.

10. Rest entire sheet 5 minutes before digging in.

Grab N Go Breakfast Cups

Sorry that I have been M.I.A with my city's team--The Chicago Cubs--winning the World Series 2016 and putting The Curse of the Goat to rest after 108 year drought! Some things take priority!  

That said, I certainly did not miss noticing a few fantastic recipes for those of us always on the go and rushing to our next event...like all-night celebrations! Nothing worse than waking up late for work, or class (as it was for 5 million Cubs fans the morning after);and, fending for food with your eyes glazed over and a pounding headache. 

 


Was it worth every moment of stress? Of course it was--but the next day could have been so much better with a few of these incredible Grab and Go Breakfast Cups in my fridge...we could have headed to work, or class, tired but satisfied.

No worries! The 2016 Presidential Election is tomorrow--this might be as good of a time to prep as any given the late night most of us will have this week! 

Keep these simple mini-meals for 3-5 days in your fridge (20 second microwave) or freeze them up to 3 months instead (30 second microwave)!  

(Adapted from Better Homes & Garden One Pan Recipes magazine recipe 'Upside Down Waffle and Egg Cups')

Grab 'N Go Breakfast Cups

Equipment:
One 12-muffin cups baking sheet
PAM Spray

Ingredients:
12 Frozen Mini-Waffles, toasted
Maple syrup

6 eggs, lightly beaten (I used egg whites for 1-2 eggs)
3 Tbls milk
2 Tbls parmesan (optional)
1/2 tsp black pepper
1/4 tsp salt

Filling:
11/2 cups of shredded sharp cheddar cheese
6-8 Sausage Breakfast links, seared and sliced
2 green onions, thinly sliced

Instructions:

1. Wash your hands.
2. Preheat oven to 375F degrees
3. Spray muffin cups with PAM, toast waffles and sear sausages.

4. Place a single mini-waffle in the bottom of each muffin cup.
5. Divide the shredded cheese across all 12 muffin tins.
6. Add sausage and green onions.

7. Lightly beat eggs, parmesan, salt and pepper, and fill each muffin tin 75% to rim.

8. Bake for 15-18 minutes.
9. Allow to cool before removing from tin and drizzling with maple syrup...or not!

 

9. Of note, the mini-waffles tend to get absorbed into the egg mixture, and really are not visible once the muffins are baked...so, I stuck one on top just before eating to demonstrate what should have happened!

 10. These were gone in 24 hours. The next morning, and 20 seconds later, my stomach was happy out the door!  

St Petersburg Revisited

Unexpectedly, we had to return to St. Pete's for family matters; and promptly, took advantage of exploring some new restaurants while revisiting others not mentioned in my previous recommendations in the St. Petersburg Roadtrip blog post on August 28th, 2016.

St Petersburg Revisited

1. Trip's Diner  
10555 Park Blvd, Seminole, Florida & 2339 Dr Martin Luther King Jr St N, St Petersburg, FL

After a long walk on the St Petersburg Beach one morning, we headed out to Seminole to visit the infamous Trip's Diner--the original diner is located downtown St Petersburg, but reportedly, always has a long line. Despite the drive, this place will satisfy every breakfast, brunch, and diner-need as well as your wallet!


 

We tried the Eggs Benedict, Big Breakfast with Thick-cut Applewood Bacon and Plain Grits, and a side of the seasonal special 'Pumpkin Pancakes with Cinnamon Sugar & Whipped Cream'...holy S#*!! Perfect grits, bacon, and to-die-for Pumpkin Pancakes!

Total Price: $20 (not including tip)

2. Toby's Original Little Italy Pizza 
3523 49th St N, St Petersburg, Florida

 
This has been one of our favorite pizza places of all time when we visit St Pete--thin-crust, crisp, but chewy to perfection--if you did not know this place existed, you might pass right by it in the strip mall located near a Publix and other miscellaneous shops.

This narrow little restaurant expands to the back with seating and decor to reflect a New York vibe with murals and graffiti along the subway walls. Pretty much whatever flavor combo you like is going to be perfect. We had this 'Mushroom & Onion' version with no regrets this time around!

Total Price for a Large Pizza, 2 salads, and Iced Tea: $25 (not including Tip)

3. Edison Eat & Drink Lab (in Tampa, FL)
912 W Kennedy Blvd, Tampa, Florida

For an upscale experience with incredible options in drink, cocktails, and food, head up to Tampa--right across from the University of Tampa entrance--to be amazed with how incredible food can taste, especially when it comes to appetizers and salads. I could have just feasted on those few items.


 We sampled the 'Prosciutto-Wrapped Zeppole with Parmesan Dust' (like powdered donuts with melon, prosciutto, and a twist), 'Burrata with Heirlooms, Charred Jalapeños, Pistachio Pesto and Chili-Lime Sorbet' (the vinaigrette just makes this whole combo sing in your mouth), and finally, the 'Apple-Cheddar-Walnut Salad with a Whole-grain Mustard Vinaigrette' (just incredible). 

The main fares will certainly surprise you like the 'Korean Fried Chicken on Kimchi Waffles', but note...the menu will change on a regular basis..have fun and be surprised! 

Desserts need some work--just didn't quite have the level of flavor or sophistication of the rest of our meal, but we will definitely be back! Excited to see what's next!

Total Price: approx. $120 with 3 appetizers, 2 cocktails, 2 main dishes, and 2 desserts.

4. Stillwaters Tavern
224 Beach Dr. NE, St Petersburg, Florida


 Nestled along the water-front in downtown St. Petersburg, this little find has great outdoor seating with a cool interior, bar and great menu to go with it. 

 Again, the cocktails, appetizers, and salads stole the show with 'Pretzel Rolls with Cheese Fondue' and 'Cesar Salad with Harissa Dressing & Parmesan'. A perfect location for afternoon break after shopping downtown or walking the waterfront! 

Main dishes were a little too bulky, but that said, the fish was cooked perfectly and delicious without needing a lot of the extras added. To finish off our meal, the 'Dark Chocolate & Cherry Bread Pudding with Bourbon Ice Cream' hit the spot--wow--but be prepared to take some home or share it!

Notable Mentions:

5. Red Mesa Restaurant
4912 4th St N, St Petersburg, Florida & 128 3rd St S, St Petersburg, Florida



Craving incredibly crispy, fresh-made 'Chips & Salsa' and straight-forward Mexican fare? This restaurant delivers with a wide variety to choose from--something for everyone! Perfect way to end a day at the beach. 

We tried the 'Guacamole' which was freshly made, but was missing salt--good nonetheless--just could have been even better! The 'Chips & Salsa' rocked the house--simply perfect chips, still warm coming out to the table, and the salsa...let's just say that I wanted to pour it on everything, literally.

Our main dish favorite was the 'Chicken Suizas'!

6. St Pete Bakery 
1961 4th St N, St Petersburg, Florida


We discovered St Pete Bakery incidentally during a visit to 'The Paladium' for the final performance of 'Il Travatore', a Giuseppe Verdi opera. We had sampled the 'Coconut Macaroons' and 'Chocolate Brownies' during intersession which prompted us to head over to the actual bakery the following day on 4th Street.

After sampling a few other items, we stand by the macaroons and brownies.  

Fajita Burrito Bowl

One of the biggest challenges in college is not just having limited cooking skills and cooking equipment, but having the time to plan and prepare delicious food day in and day out without resorting to "convenience" and "fast food dining! This post, a fantastic idea from the popular Tasty website, is a one stop solution to all of the above--one sheet pan, roasting, assembly, your done--with at least two, maybe three, meals for leftovers.

Fajita Burrito Bowl

Equipment:
Large Baking Sheet with rim
Aluminum Foil (you will have virtually no clean up either)
PAM Spray

Ingredients:
2 large chicken breasts
Taco Seasoning
1/4 cup Salsa or Taco Sauce per chicken breast
2-3 Bell Peppers--red, green, orange or yellow, sliced in vertical strips
Yellow Onions or Red Onions, sliced 
1 (15 oz) whole kernel corn
1 (15 oz) black beans, drained and washed
Cherry Tomatoes

White or Brown Rice, pre-made or Minute White or Brown Rice

Instructions:
1. Wash hands.
2. Preheat oven 400F degrees.
3. Line baking sheet with foil and spray with PAM.
4. Place chicken breasts in center of sheet pan and sprinkle with salt and pepper.

5. Sprinkle with taco seasoning and cover breasts with 1/4 cup of taco sauce or salsa.
6. Surround chicken breasts with tomatoes, peppers, onions.
7. Sprinkle vegetables with salt and pepper and olive oil.
8. Roast at 400F degrees for 20-25 minutes until chicken is tender.

9. Start assembly: Rice--veggies--corn--beans--tomatoes (roasted or fresh)--peppers--cheese--green onions--cilantro--condiments--lime

 10. Set aside leftovers ready to go!!!