Sunday Supper- Edition 6

What in the world? I mean seriously…we live in Tennessee where 32 degrees is officially cold. Except for this week when it was 9. I mean really- is that necessary?

I am now more certain than ever that I am a misplaced islander- I haven’t figured out yet how I ended up in Tennessee, but this week has solidified my belief that this is not my homeland.

Anyway, I went to the store on Tuesday to get everything I needed for the coming weeks so that I wouldn’t have to venture out in the cold foraging for food.

I reconciled with the weather and I’ve made meatloaf, lasagna, chili – you know all the good comfort food. Tonight I planned on Homemade Chicken Noodle Soup – oh this stuff is good, and I had imagined having soup and Toasted French Cheese Sandwiches in front of a fire watching a good girlie movie while it was freezing cold outside.

It’s 50 degrees outside. I broke a sweat on the way to church. And we’re having Chicken Noodle Soup. I feel like we need to grill fish and have salad and play Jimmy Buffett songs, but I’m sticking to the menu.

Chicken Noodle Soup
1/4 cup butter
3 medium carrots thinly sliced
1 onion, chopped
16 oz baby bella mushrooms
12 cups chicken broth
1 bay leaf
2 teaspoons of thyme (fresh if you’ve got it, but if it’s 9 degrees where you are- just use the ground thyme)
1 teaspoon salt
1/2 teaspoon ground black pepper (I use a whole lot more)
2 cups cooked shredded chicken (I buy the cooked rotisserie chickens and use a whole one- I pour the juice in the broth and put the skin is as well)
2 cups uncooked wide egg noodles

In a large Dutch oven , melt butter over heat and add the carrots, celery, onion, and mushrooms; cooke 6-7 minutes, stirring frequently, until tender. Add broth, bay leaf, thyme, salt, and pepper; bring to a boil. Reduce heat and simmer 15 minutes. THEN stir in chicken and noodles; simmer 8-10 minutes more until the noodles are tender. You’re done – enjoy.

Toasted French Cheese Sandwiches
1/2 lb. sharp cheddar cheese (shredded)
1/2 cup butter, softened
2 eggs
1 tsp garlic salt
8 slices white bread

In a mixer, blend cheese and butter. Add eggs and garlic salt. Whip until creamy. Spread mixture on a piece of bread, place another slice of bread on top and spread it with cheese mixture also. Sprinkle with paprika. Repeat 3 more times. Bake 10-15 minutes in a 400 degree oven.

*I always double the cheese mixture and make really bubbly sandwiches. You can also mix the cheese and store it in the fridge to make sandwiches on demand. OR you can go ahead and make the sandwiches without cooking them, freeze them, and pull them out when you need them.

Happy Sunday!

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *






%d bloggers like this: