Tag Archives: Broth

Mexican Chorizo Noodle Bowl

Wow! Have I got another dish for you!? This dish has just the right amount of spice and can definitely bring out the “dew drops” on the forehead… ha! The chorizo and peppers in adobo sauce definitely give it the right amount of heat. I have made this dish for years and this is another one of Josh’s favorites! Hope ya can handle it! Please enjoy!

Makes: 4 servings

Here’s what you’ll need:

10 oz uncooked chorizo sausage (pork or beef)

2 cloves garlic, minced

3 (14 oz) cans chicken broth

2 cups bottled salsa (I used my recipe for “homemade salsa”)

1-2 chipotle peppers in adobo sauce, drained and finely chopped

1/2 red onion, chopped

1/2 red bell pepper, chopped

1 zucchini, small, chopped

1 tsp dried oregano

1 tsp ground cumin

10 oz. vermicelli or angel hair pasta

2/3 cup shredded mozzarella cheese (I used italian blend)

1/4 cup snipped fresh cilantro (I used dried cilantro)


Remove casing from chorizo (if present). Crumble chorizo. In a 4-quart dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.

Stir broth, salsa, cumin, chipotle pepper, oregano, zucchini, onion, and red bell pepper into dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes…

Add vermicelli and simmer for another 10-15 minutes or until vermicelli is tender, stirring occasionally…

Add mozzarella cheese and cilantro, stir until cheese is melted…

Transfer to a serving dish. Sprinkle with mozzarella cheese and cilantro (or flat-leaf parsley).

Kid-Friendly Wagon Wheel Soup w/Beef

This recipe is just for the kids! It’s great to get them to help in the kitchen. I tasted this soup and it is definitely a keeper (too bad my camera wasn’t working at the time I made this soup). It has a great source of protein, veggies, beans, and noodles…ha ha. Give it a try, let me know what you think!

Makes: 10 servings (1 cup each)

Here’s what you’ll need:

2 1/4 cups of wagon wheel pasta (uncooked)

1 pound ground beef

1 cup chopped onion

3 cups spaghetti sauce (I prefer Barilla brand sauces-if I don’t make/use my own)

1/2 tsp ground oregano

2 (14 oz) cans of beef broth

1 (15 oz) can kidney beans

salt and pepper (to taste)


Cook pasta according to package directions and drain (omit salt). Coat a dutch oven with cooking spray; place over medium-high heat until hot. Add ground beef and onion; cook over medium heat until meat is browned; stirring until it crumbles. Drain and return meat mixture to pan; add cooked pasta and remaining ingredients.

Cook for about 10 minutes or until thoroughly heated.

Homemade Chicken and Noodles

I love the autumn weather and on this cool, yet sunny day, I started with pulling the slow cooker out from the cabinet and turning it on low by 9:30 in the morning. I was solely decided to enjoy the aromas of slow cooked chicken and seasonings to make this wonderful dish. Please enjoy and, as always, feedback is greatly appreciated.

Makes: 4-6 servings

Here’s what you’ll need:

1 packet of Onion Soup mix

3 lbs boneless, skinless chicken breasts

1 (10 3/4 oz) can of Condensed Cream of Chicken Soup + 1 can of water

Salt and Pepper to taste

1 tsp garlic powder

4 cups Chicken broth (low sodium)

16 oz garlic flavored egg noodles (or plain)


In the crock pot, place a slow cooker liner or spray with non-stick cooking spray, and turn on Low. Place boneless, skinless chicken breasts in the bottom of the crock pot. Add condensed cream of chicken soup + 1 can of water, onion soup mix, salt and pepper, and garlic powder. Cover and let them cook on LOW for approximately 7 hours. After the chicken has become easy to shred with a fork, add 4 cups of chicken broth and then add 16 oz of egg noodles. (I get my egg noodles from the local Amish store, garlic flavored).  Cover and cook for an additional 45 minutes to an hour or until noodles are cooked and no longer doughy.


photo credit goes to “The Cooking Nurse” blog

Beef Stew with Cornmeal Dumplings

This version of Beef Stew is wonderful for those evenings when you’re snowed in or it’s raining. We love this stew especially with the cornmeal dumplings. The dumplings give this stew a different “kick”. This is just a wonderful and hearty meal.

Makes: 6 servings

Here’s what you’ll need:

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1 pound top sirloin cut up into 1 inch cubes (or use beef stew meat)

1 Tbsp cooking oil

1 (14.5 oz) can of diced tomatoes, undrained

1 (14 oz) can of beef broth

1 (8 oz) can tomato sauce or (2 Tbsp of tomato paste)

2 Tbsp coarse-grain Dijon-style mustard

1/2 tsp dried thyme, crushed

1/4 tsp salt

1/4 tsp ground black pepper

1 clove garlic, minced (optional)

2-3 small – medium unpeeled potatoes, diced

1/2 cup onion

1/2 cup fresh baby carrots or (1 cup of mixed veggies)

1 recipe of cornmeal dumplings (listed below)

  • 1 (8 1/2 oz) corn muffin mix
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sliced green onions
  • 1 egg, beaten
  • 1/4 cup sour cream

Cornmeal Dumplings:

In a medium bowl, stir together one 8 1/2 ounce package corn muffin mix, 1/2 cup shredded cheddar cheese, and 1/4 cup sliced green onion. Stir in one lightly beaten egg and 1/4 cup of sour cream just until moistened (batter will be thick).

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Directions for stew:

If using beef stew meat, cut large pieces in half. In a 4-quart Dutch oven brown meat in hot oil…

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Stir in un-drained tomatoes, broth, tomato sauce (or paste), dijon mustard, thyme, salt, oregano, pepper, and garlic. Bring to boiling for 15 minutes; reduce heat and simmer, covered, for an hour.

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Add potatoes and carrots (or mixed veggies)….

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Return to boiling; reduce heat. Simmer, covered, for 20 minutes.

Drop dumpling mixture from a large spoon into small mounds on top of stew….

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Simmer, covered, about 20 minutes or until dumplings are done (toothpick test)….

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Let stand, uncovered, 10 minutes before serving. To serve, ladle soup into bowls……

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This recipe was obtained by BHG cookbook.


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