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My family loves soup!  Although I am not quite as passionate about soups as the rest of The Meeks, I do love this recipe.  This is a snap to make and fills the house with the most delightful aroma.

Old-Fashioned Chicken Noodle Soup

2 lbs. fresh boneless skinless chicken breasts
2 – 32 oz. cartons of organic chicken broth
12 oz. light beer
1 c. chopped carrots
3 celery stalks, diced
1 onion, chopped
3 tbsp. butter
8 oz. sliced mushrooms
1 tbsp. fresh lemon juice
8 oz. package wide egg noodles
1 tsp. sea salt
½ tsp. ground pepper

Bring chicken broth and beer to a boil.  Add chicken breasts, lower heat, and simmer about 20 minutes.  Using tongs, remove chicken from broth, let cool, and cut into bite size pieces.  Return broth to a low boil.  Add, onions, carrots, celery, and simmer until vegetables soften, about 10 minutes. While the veggies are softening in the broth, melt 3 tbsp. butter in a skillet, add mushrooms, and cook on medium heat for eight minutes.   Squeeze in fresh lemon and cook five more minutes.  Add diced chicken, mushrooms, and noodles to the broth.  Add 1 tsp. sea salt and ½ tsp. freshly ground pepper, stir, and simmer for 15 to 20 minutes.

I adore sautéed mushrooms!  Adding fresh lemon at the end adds just the right pop of flavor to this classic recipe!

I will say that the egg noodles sort-of fizzle over night.  The pasta tends to soak up the broth as it sits … so this is best prepared the night it is served.  If you are short on time, simply prepare the broth and refrigerate.   About 30 minutes before serving (or toting) bring the broth to a boil, throw in the noodles, and simmer for 20 minutes.  Don’t forget the crusty baguette!  Mmm- mmm good!

Meek Family tested and approved – this hearty soup is sure to warm your heart and tummy on chilly nights!

I’ve made zillions of stews over the years and can honestly say that this is my #1 recipe to date.  Pure ingredients, simple instructions, and delicious results … yea yea!  I started out making this as Cathy’s Classic Slow Cooker Beef Stew, but found after an hour or so that my little creation wasn’t bubbling nor was my slow cooker performing quite as it should.  So, I transferred the mixture to a 5-quart enameled cast iron pot, popped it into the oven, and watched as my stew morphed and simmered into a meal fit for a king … or at least a really nice dinner for my boys!

Though Le Creuset French Ovens (also called Dutch Ovens) seem to be all the rage, my new 5-quart pan is actually a knock-off made by Bella… purchased at Macy’s for just $39.00.  That’s right – $39.00!  I did receive a lovely Le Creuset 3-quart skillet for Christmas, but prefer the larger pot for stews and soups.  Not to say that Le Creuset doesn’t make amazing 5-quart French Ovens … I am just really in love my knock-off and that’s that!

Cathy’s Classic Beef Stew

3 lbs. stew meat cut into 2” pieces
1 c. all-purpose flour
3 tbsp. olive oil (plus more as needed)
3 tbsp. butter
2 c. chopped onions
6 oz. can tomato paste
1 c. red wine
1 tsp. prepared minced garlic
1 lb. small yellow potatoes
½ lb. baby carrots
2 c. beef broth
1 tbsp. sea salt
1 tsp. dried thyme leaves
1 bay leaf
1 c. frozen peas, thawed

Dredge the beef in flour.  Heat 3 tbsp. of olive oil and 3 tbsp. of butter in a large skillet over med-high heat.  Brown the meat  (about 10-12 pieces at a time) adding more oil as necessary.  Transfer meat to a 4 to 6 quart French Oven.

Add the onions and garlic to the skillet and cook over medium heat until tender, about 10 minutes.

Stir in the tomato paste and coat the onions; transfer to the French Oven.  Pour the wine into the skillet and deglaze the pan; add to the French Oven.  Stir in potatoes, carrots, broth, salt, thyme, and bay leaf.  Cover and bake at 350 degrees for one hour.  Reduce heat to 325 degrees and bake for another two hours.  Stir in peas and cook 15 more minutes.  Enjoy!

If you are planning on taking this classic comfort-food dish to someone special, simply place the (hot) covered pot on a cookie sheet to tote.  Tuck a crusty baguette and lovely bottle of red wine in a handled gift bag or cute basket and you will have a friend for life – I promise.  Grammy’s Chocolate Cookies for dessert would be a nice touch too!

Four years ago I had a double mastectomy.  Shortly after surgery, my friend Donna and her darling husband brought our family the most delicious dinner!  Because I had yet to start chemo, I still had a good appetite (like always) and was very grateful for their beautiful meal.  SO, four years later I am still thinking about the grilled sausages, chicken, and pasta dinner!  Unfortunately, I think about food a lot.  I love to cook and I love to eat! J

Anyway, once the weather dipped below 85 degrees here in Southern California, I felt it was time for a fall-ish meal.  Since I hadn’t forgotten about Donna’s grilled sausages, I decided to give this recipe a try.  A simple twist though – pan roasting then baking is something new to me.  The aroma in my kitchen was   incredible and before I even took a bite of this heavenly dish, I knew this was a recipe to share!

Pan Roasted Sausages with Apples, Onion, and Sage

 4 tbsp. olive oil divided
1 package Sweet Italian Sausage (about 1 ¼ lbs.)
2 tsp. prepared garlic or 6 sliced garlic cloves
8 oz. sliced baby Portobello Mushrooms
1 sliced red bell pepper
2 Golden Delicious Apples sliced (with skin) into ½” thick wedges
2 tbsp. chopped fresh sage
1 tsp. salt
1/2 tsp. pepper
½ c. low sodium chicken broth

Preheat oven to 350 degrees. Heat 2 tbsp. olive oil in a large ovenproof skillet (like Le Creuset or All Clad) add sausages, cook 10 minutes, and turn occasionally until browned.  Remove from skillet and set aside.

Heat another 2 tbsp. olive oil; add onion, garlic, and cook about 1 minute.  Add red bell pepper and apples, and cook  (stirring occasionally) until mixture is slightly softened.  Stir in sage, salt, pepper, and cook 3 more minutes.  Stir in broth, sausages, and place pan in the oven.

Bake 30 minutes or until sausages are cooked through and vegetables are tender.  Serve with simple buttered pasta or warm French bread.

This is fairly easy to digest, but may be best for those just out of surgery or a week or so from their last infusion.  Toting is easy; transport in your oven safe baking dish, or transfer mixture to a disposable foil pan.  Add buttered pasta on the side, cover, and voila.  Simple, yummy, and VERY satisfying.  For sausage lovers like me … ENJOY!

Julienne is a little French Bistro in the center of the Mission District in my hometown. As I’ve said before, living within walking distance to this quaint restaurant is both a blessing and a curse. Julienne is known for its mouth-watering chicken tarragon sandwiches, perfectly seasoned pasta dishes, and desserts that send sugary-treat lovers like me into an absolute tizzy. Julienne is one of my favorite places to go for birthday celebrations with the gals or for delicious lunches with dear friends. Thankfully, they have a fairly large take out section and spectacular bakery. I have often purchased beautiful meals for friends in need or splurged on a special dinner as a treat for my own little family.

Julienne has several signature cookies that never disappoint. So, I was very excited to find a recipe for the very graham cracker cookie bar I crave so often. I feel like I’ve stumbled upon a secret recipe I really shouldn’t have, but am so  happy to share with you, my friends, because I know that you will LOVE this dessert as much as I do!

GRAHAM CRACKER CHEWIES

Crust:
1 1/3 c. graham cracker crumbs
1 tbsp. sugar
1 stick butter (room temperature)
2 tbsp. flour

Topping:
1 ½ c. brown sugar
½ c. finely chopped pecans
1/3 c. graham cracker crumbs
½ tsp. salt
¼ tsp. baking powder
1 tsp. pure vanilla extract
2 large eggs

Preheat oven to 350 degrees.

CRUST: Mix the graham cracker crumbs, sugar, butter, and flour until moist and crumbly.  Press mixture into a greased 9 inch square baking pan.  Bake until lightly browned, about 20 minutes.

TOPPING: Mix lightly beaten eggs and the other ingredients until well blended. Spread the topping over the baked crust and bake for 20 more minutes. Let cool completely, sprinkle with powdered sugar, and cut into 2 inch squares.

Great as a hostess gift or goodie for someone you love.  Easy to tote too!

ENJOY!