Katie’s Kitchen

Recipes

Katie’s Kitchen – Chocolate Dipped Coconut Macaroons (Pat)

Katie is out so it is my turn to make something in Katie’s Kitchen brought to you by Stroup Flooring America. I made some Chocolate Dipped Coconut Macaroons. Tom likes them. Enjoy.

Source: https://www.joyofbaking.com/ChocolateDippedCoconutMacaroons.html

Coconut Macaroons:

2 large eggs, room temperature

1/2 cup (100 grams) granulated white sugar

1/8 teaspoon salt

1 teaspoon pure vanilla extract

3 cups (720 ml) sweetened dried coconut (shredded or flaked)

Chocolate Coating:

4 ounces (115 grams) semi-sweet or bittersweet chocolate, coarsely chopped

1/2 teaspoon  butter

{Katie’s Kitchen} Easy Homemade Chicken Noodle Soup

Brought to you by Stroup Flooring America

It’s the perfect time of the year to get cozy and make a pot of your favorite soup. This week, I was craving chicken noodle! I’ve always just grabbed a can of chicken noodle or gone out for it at a restaurant, but this time, I wanted to make my own!

It was way easier than I thought and only took 30 minutes! I could have used a rotisserie chicken, but I had chicken breasts that I needed to cook, so I made those instead. Pre-heat your oven to 350 degrees, sprinkle chicken with salt, pepper, and Italian seasoning and cook for 20-25 minutes.

Chop your veggies! 1 cup carrots, peeled and sliced thin (about 2 large carrots), 1 cup celery, sliced thin (about 2 stalks), 1 cup sweet Vidalia or yellow onion, diced small (about 1 medium onion). In a large dutch oven, add oil and heat over medium-high heat. Add your vegetables and saute for 5-7 minutes until they begin to soften; then add mined garlic and saute for another 2 minutes longer.

Next, add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. I suggest adding extra broth, if you’d like, the noodles and chicken will soak it up quickly overnight if you save it. You could add an additional 64 oz.

Then, add your egg noodles (or whatever your favorite pasta is), boil for 10 minutes until soft.

Finally, add the chicken, parsley, some lemon juice to brighten up the flavor, and boil 1 to 2 minutes, or until chicken is warmed through. Add salt to taste.

**Remember to remove the bay leaved before serving.

INGREDIENTS: I got the recipe here! 

  • 2 tablespoons olive oil
  • 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
  • 2 garlic cloves, minced
  • 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
  • 2 bay leaves
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon pepper, or to taste
  • 12 ounces wide egg noodles (or your favorite noodles or pasta)
  • 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon lemon juice, optional
  • salt, to taste

{Katie’s Kitchen} Orecchiette with Sausage and Broccoli

Brought to you by Stroup Flooring America

MY NEW FAVORITE DINNER!! I’m completely in love with this recipe that I just happened to come across on Pinterest. It will now be a staple in out house.

Another quick recipe, this only took me about 25 minutes total! This dish calls for orecchiette noodles, but you can really use any kind of pasta that you’d like. Start by bringing a large pot of salted water to a boil and cook the pasta.

Then, in a large skillet, heat 1 tablespoon of the olive oil and crumble the sausage into the skillet and cook over medium high heat for 5-6 minutes. Add the garlic and cook for 1 minute more.

Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook until the broccoli is tender. Next, Stir in the butter until melted and simmer for a few minutes to reduce the sauce.

Once your pasta is done, drain it well and place it back into the pot. Then, add your sausage and broccoli mix along with 1/4 cup of Parmesan or Romano cheese and stir. Add extra cheese on top to taste.

It looks good and taste even better!!

INGREDIENTS: I got the recipe here! 

  • 1 pound orecchiette
  • 5 tablespoons extra virgin olive oil, divided
  • 1 pound sweet Italian sausage, removed from casings
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 pound broccoli florets
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons unsalted butter
  • 1/2 cup freshly grated Pecorino Romano