Homemade Chicken Noodle Soup | Supper Plate Blog

Homemade Chicken Noodle Soup – Supper Plate Blog

This is the kind of chicken noodle soup, you sometimes hope to have a sick day alone at home for I guess. So it’s better sense to make it and make it up with a hearty late lunch/early dinner; like a ham steak with some boiled veggie combo and sparkling water and warm Italian bread rolls and this! Maybe also mashed potatoes and butter and gravy — I don’t know: I take my chicken noodle soup first course very seriously when I have a good recipe for it available. Just a thought.


Loaded Potato Dip

Roast 'n Relish

This dip is one of those things that we seem to always have in the house! I actually had some leftover baked potatoes from earlier in the week, and when I was trying to brainstorm a party app, I knew this would be on point. Who doesn’t love creamy mashed potatoes topped with melted cheese and bacon? Right? Perfect and super easy!


  • 4 baked potatoes, skins removed and mashed
  • 4 ounces sour cream
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons butter, melted
  • 1/4 cup milk, warmed
  • 1 cup shredded sharp cheddar cheese
  • 4 strips of bacon, cooked till crispy and chopped
  • 2 green onions, green tops cut thinly


Preheat oven to 350 degrees.

In a mixing bowl, combine mashed potatoes, sour cream, cream cheese, butter, and warmed milk. Stir until combined. (adjust seasoning, milk or cheese/sour cream if needed at this point.)

Layer potato mixture into a…

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Pork Chop Surprise

How I Cook — by Graham Stewart

E3213AAA-81D2-4E1B-A6FB-B1C8A8FC486033A4D7F0-1A78-4623-BBA0-DDF53FBD91DAF18A501A-35F5-44BB-B831-E09C572A43B0What’s the surprise with these pork chops? I am keeping it super simple with them. Normally I play around with what I am cooking. Our son Ian’s birthday supper is tomorrow so I am saving my playing till then. Tonight it’s just potato wedges, pork chops and a salad. Still this is a good supper and the chops are a little different. I have cooked pork chops this way for years, they cook quickly and since I like pork, taste great. I cut my own loin chops when I buy a whole pork loin. Mine are 1 inch thick, the thin ones from the supermarket won’t work for this. If you have a butcher it’s easy to get 1 inch thick chops. Some supermarkets will cut them for you also. The reason I am using corn starch in this recipe is because it forms a crust and seals the moisture…

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Ham & Bow Tie Bake

I’m still up to my eyeballs in ham. I made that crockpot beer ham a few weeks ago and have turned it into three different dishes—but I still have ham leftover.

And that was a small, 3 pound ham, too!

If you made a ham for Thanksgiving, you’re probably swimming in ham slices as well. Luckily for you, I got you covered with how you can use it up. If you chop up a cup or so of ham, you’ve got endless possibilities. Breakfast, lunch, dinner—you name it.

This recipe came from one of my first recipe boxes I filled up with transcribed recipes. I’m pretty sure it was from a Taste of Home booklet or something similar, it’s got easy-casserole-esquee recipe written all over it. I love a good dump and bake dish. Ham, cheese, alfredo sauce, some veggies and pasta—that’s all you need for a great casserole.


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Sylvia’s Irish Cream Cheesecake with a Cookie Crust

The New Vintage Kitchen

People love pie, but they adore cheesecake, at least most of us. The cheesecake on a dessert buffet is often the first attacked, and I think a lot of people are drawn to this creamy delight because it is not as sweet as some desserts.

Also, the toppings on a cheesecake look really inviting!

There’s nothing at all wrong with a plain cheesecake, or adorned with a few berries or sauce. But with just a little twist, swapping out Irish cream liquor for the heavy cream in the recipe, you have a delightful variation. It doesn’t scream Irish cream, but tastes like a really special cheesecake. If you don’t tell them, they probably won’t guess your “secret ingredient.”

Our extended family loves cheesecake, probably more than pie or cake. So, at the holidays, it is always a feature on the dessert table. I realized this one Easter when I had…

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Jennie – O Turkey Recipe of the Week – Savory Crescent Turkey Squares

My Meals are on Wheels

This week’s Jennie – O Turkey Recipe of the Week is Savory Crescent Turkey Squares. For this week’s Jennie – O Recipes I’ve got a couple of recipes to deal with those Delicious Thanksgiving Leftovers! This one is a recipe for Savory Crescent Turkey Squares. Using Cream Cheese, Butter, Cubed Jennie – O Turkey Breast, Milk, Onion, 1 can of Refrigerated Crescent Roll Dough, and Croutons. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Savory Crescent Turkey Squares
Hit a homerun with the family tonight with these homemade pockets of hot, savory turkey in a creamy sauce. Great for cooking with leftovers, this great American dinner is extremely kid-friendly.

1 (3-ounce) package cream cheese, softened
3 tablespoons butter, divided, softened
2 cups cubed JENNIE-O® Turkey Breast Roast
2 tablespoons milk
1 tablespoon chopped onion
¼ teaspoon salt…

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Slow Roasted Lamb Leg with Potatoes and Herbs



Lamb is one of the specialties of Crete and one of our favorite’s dishes we enjoy during the vacations. Back home we always try to bring those smells home and what’s best? Cooking lamb, adding lot of herbs as Crete is rich from them. In our garden we cannot grow the real oregano, but marjoram is growing like weeds and once I plated the savory, this is growing itself and I have abundant herbs for all my recipes.

A good roasted lamb leg has a nice browned color and inside it is tender and juicy. This cooking way was a great success, we really never had such a good lamb leg at home, and in addition it looked really attractive and irresistible.

Oh I almost forgot, the lemon rind as well as the juice and slices were absolutely delicious with the lamb and popped the dish pleasantly!

We served this…

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Ossobuco alla Milanese


Ossobuco is one of the most appreciated dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the bone (osso) with its hole (buco) where you will find the delicious marrow. This inexpensive cut of meat is finished with a gremolata, which is a mix of chopped parsley and lemon zest. This combination turns this dish into a very delicious meal. In Italy, the ossobuco is served typically with saffron risotto.

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Garlic Habanero Lamb Loin Chops

Two & A Knife

‘Its really cold out right now here in Texas. But it’ll be 71 by Monday. Classic Texas weather. So when I have windows to get that “cold weather” food in that we all know and love about winter, I generally have a very short time frame. Heck I wouldn’t be surprised if its 80 tomorrow. So classics cold weather dishes are soups, pasta, stews, and roast for me typically. I felt like none of that today. I wanted something different but also something warm. Then I remember we have lamb in the fridge and I thought perfect!

Lamb is very comforting if you ask me. It takes to spices and seasonings incredibly well and that lamb taste is able to stand up to. I generally stew or roast lamb. But since I wasn’t in the mood for stew I chose a classic sear and finish in the oven.

Now this…

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Cherry Habanero Chinese Spareribs

Two & A Knife

I’m starting to think the theme going into my summer is going to be sweet heat because I find myself gravitating to the two a lot lately. For me its anything with a decent sugar content plus the hottest pepper I have on hand at the moment. That makes for some really fun, flavorful, interesting cooking. The key to a great spicy fruit based sauce is to.

  1. Try your fruit prior to cooking with it. (You’d be amazed how many people don’t and just expect consistent perfectly ripened fruit) This helps you figure out if its ripened or unripen. Sweet or bitter and really it helps as a guide to how much sugar you may potentially have to add to balance the fruit with the pepper
  2. Cook your sauce then season. I know that sounds simple but I mean wait till the end to start adding salts, sugars and acids…

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Steak Sandwich w/ Homemade Jalapeno- Horseradish Mustard

Two & A Knife

Steak sandwiches have been my thing lately. Recently ive been feeling French country side style eating. That includes light thin sandwiches, salads, wine, meats and cheese but light is key. Which is huge change from texas eatin’. A texas style steak sandwich is piled high, has everything and its nothing short of the actual bone in the sandwich. This sandwich takes a regular steak sandwich and really kicks it up a notch. Disclaimer, these toppings aren’t exactly French. You get the tart from the mustard, the heat from the jalapenos and follow up spice from the horseradish. Its truly the perfect picnic or summer sandwich. If you like spice this ones for you. Try it out and let me know what you think!


  • 4 hoagie rolls
  • 2- 8oz New York Strips Steak
  • Salt
  • Pepper
  • 1Tb herbs de provence
  • 1 c Arugula
  • 1 Yellow onions, thinly sliced
  • 1/2c mustard
  • 1Tb…

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Pumpkin Pie

Keto Moose



  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 4 oz. cream cheese, cut in chunks
  • 6 T butter, cut in chunks
  • 1 egg


  • 1 cup Erythritol
  • 2 eggs
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp All Spice
  • 1 (15oz) can pumpkin puree


Preheat oven to 350 degrees. To make crust, combine all dry ingredients in a mixing bowl. Cut in butter and cream cheese. Beat in mixer until butter chunks are broken up. Mix in egg. Remove dough and roll out between two sheets of parchment. The dough circle should be 12 inches in diameter to fit in a 9 inch pie plate. Remove dough from parchment and press into pie pan. Alternatively, make a 10 inch circle and set aside some of the dough…

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Cheerful Turmeric Scramble


I thought this might turn out well. It exceeded expectations for such a simple dish. Next time; more basil. Basil and egg love each other.

1 serve of approx 620 kJ.

Ingredients. Per person:

  • 2 large eggs
  • 1 Tbsp milk (or cream)
  • 1 tsp ground turmeric
  • A pinch of cayenne
  • A small bunch of basil, chopped
  • salt and pepper to taste
  • 1 tsp butter (or more, if you fancy)

In a cheerful manner carry out the following allotted tasks:

  1. Melt butter in a pan over medium heat
  1. Whisk the eggs, milk and turmeric
  1. Pour into pan and stir gently with a wooden spoon or spatula to move aside the cooked egg and allow the liquid egg to contact the hot pan.
  1. Before it is all cooked, turn off the heat, stir in the basil, and allow the last of the liquid mixture to cook.
  1. Season and serve cheerfully with crusty…

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Caramel Apple Cheesecake

Kimmy's Joyful Kitchen

Happy Thanksgiving!

Today is the day for being thankful! I am thankful God gave me a gift for baking. I enjoy baking and I enjoy the joy others receive though my baked goods! Anyways, this is another dessert I made from all the apples I picked a couple months ago. This recipe is the perfect way to add a twist to your family get together. Tired of pumpkin and apple pies? Then, it is time for cheese cake!

A Little Experiment: Spring Form vs Foil Pan with Parchment Paper

If you look closely at the photos, you can tell the edges are not straight. Why is this, you may wonder? This particular cheesecake was not made in a springform pan because I attempted to see the outcome of baking a cheese cake in a foil pan with parchment paper. Do you travel for Thanksgiving, but don’t want to bring a…

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Marmalade Glazed Ham Recipe – Holiday Ham — The Cookie Rookie®

This marmalade glazed ham is the perfect centrepiece for any holiday gathering. This glazed ham is full of flavor and easy to prep. A traditional dish that’s always a crowd pleaser! I love serving a glazed ham during the holidays. It doesn’t take long to prep and you can live on the leftovers for days! […]

via Marmalade Glazed Ham Recipe – Holiday Ham — The Cookie Rookie®

Ginger Tofu

That Cooking Thing

Herbs and spices enhance a dish in a way that nothing else can. Spices add layers of flavour whilst herbs provide a freshness that lifts a dish to another level. The difference between a herb and a spice is the region of a plant where they are found. Herbs are the leaves of a plant (like basil or mint) whereas spices can be the root (ginger), the seeds (caraway) or the bark (cinnamon). Some species of plant can provide both herbs and spices like coriander from which we use both the leaves and the seeds. The powdered coriander you buy is made by grinding the seeds.

While herbs and spices are found mostly in savoury foods, there are several which are used in sweet dishes too. People are often afraid to use herbs in desserts which is understandable, herbs have relatively strong flavours and you wouldn’t normally put leaves in…

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Royal Paneer

That Cooking Thing

Using cashew nuts as a thickener is something that I have been hearing about for several years now but never actually tried for myself… until this recipe. They are somewhat of a miracle ingredient in this regard, as they provide not only their thickening properties but also their flavour – and their fat content. The flavour helps to meld the other ingredients together whilst mellowing out anything that would be too strong, and the fats and cashew oils help give the sauce a smooth consistency.

This thickening quality isn’t only a property of cashews. My mother makes a delicious cauliflower and almond soup which uses ground almonds to achieve its velvety texture; I have used peanut butter to make sauces which thicken considerably upon cooking; and walnuts are often used in gravies to give them extra texture. Any raw nut butter will work for thickening sauces as the thickening agent…

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Mushroom Carbonara

That Cooking Thing

I feel that for my own health and safety, in what is quite possibly a vain attempt not to be taken out by the carbonara mafia, I should start this post by saying that THIS IS NOT A TRADITIONAL CARBONARA. I will explain how to make the classic version of this dish but, for those of you who have not come across it before, this is very much a vegetarian alternative. Also, I would like to make it clear now that I do eat meat and this post is in no way passing judgement on anyone for their food choices: meat, fish, vegetarian, vegan or otherwise.

The main aim of this recipe is to show that you do not need to use a meat substitute to make a delicious vegetarian version of a classically meaty dish. A lot of the time vegetarian food can come off as a poor imitation…

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Chicken and Mushroom Pasta Bake

That Cooking Thing

Pasta bakes have been a staple of my lunches since going to university. They are relatively economical, can be made with pretty much anything you have (including leftovers) and are delicious. You can use them to make a small amount of meat go very far which I have found to be a life saver when you are living off a student loan. They tend to freeze well and are also quite sturdy so once cooked, portions can be cut and put either in boxes or just wrapped in Clingfilm before being put in the freezer as the pasta has enough structural integrity to hold its shape when cool. This meant taking a slice of it in my bag to lectures was a simple task and provided me will a filling lunch during the day.

One of the things I find really interesting about this dish in particular (and to be…

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One Pot Pasta

That Cooking Thing

There is a big trend at the moment for one pot meals. Cooking your whole meal in a single pan is a fantastic way to reduce washing up and if you are cooking around other people, it prevents competition for cookware!

Like most cooking, one pot pasta is all about the ratios. You have to learn to adapt recipes to the type of pasta you use and the different ingredients as some will absorb more water than others. For example, mushrooms and fresh tomato will give out liquid whereas tomato paste will thicken everything up and therefore requires more stock to make it work.

Most one pot pastas have five base parts: pasta, liquid, meat, veg and cheese.

First of all, cook up the vegetables and the meat making sure the meat is seared properly before you add the liquid. Next add the pasta and liquid of choice and cook…

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Mushroom Ravioli

That Cooking Thing

For something so simple, ravioli really do take a lot of effort to make. Homemade ones are delicious; you can tailor them to your own tastes or the tastes of those you are cooking for – however I really would recommend saving them for a special occasion. Homemade ravioli would be perfect for the starter of a dinner party where you want to really make a good impression – they would not be perfect for a week night meal.

The filling for my mushroom ravioli is wonderfully versatile as not only can it be used in the ravoli but it can be thinned down with a little water and have some cream cheese melted in to make a wonderful, mushroomy sauce for normal pasta.

The worst thing that can happen to ravioli is that they split when cooking. The amount of effort wasted if your ravioli pops while being boiled…

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Italian Meringue Macarons

That Cooking Thing

I feel as though I have a bit of a love-hate relationship with macarons. I love to eat them (homemade or not) but hate the effort required to make them. Seriously, have you ever sieved ground almonds for anything else? It’s a nightmare. In addition to that, I feel really guilty if I think about buying them because I know that I could make them for far less than they cost in the shops especially the good ones, I mean come on, £18.00 for eight macarons… are you having a laugh @Ladurée?

Last time I talked about macarons on thatcookingthing, I was rather vague and only gave a little detail about all of the different parts of the macaron which make it what it is. This time, I want to focus on one specific element – the meringue. There are two methods of making macarons – one using French meringue…

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