Grandma’s Chicken Noodle Soup


This is a easy and simple soup is an all time comfort soup which is best consumed when sick, during cold and gloomy weather, or just when you need something warm to comfort the soul. It makes a lot so share with others.


  • 2 1/2 Cups Wide Egg Noodles
  • 1 Tsp Vegetable Oil
  • 12 Cups Chicken Broth
  • 1 1/2 Tbsp Salt
  • 1 Tsp Poultry Seasoning
  • 1 Cup Chopped Celery
  • 1 Cup Chopped Carrots
  • 1 Cup Chopped Onion (yellow)
  • 1/3 Cup Corn Starch
  • 1/4 Cup Water
  • 3-4 Cups Diced, Cooked Chicken

Cooking Directions

1) Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, boil for 8 min, or until tender. Drain and rinse under cool running water.

2) In a large saucepan or dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in vegetables. Reduce heat, cover and simmer for 15 min.

3) In a small bowl, mix cornstartch and water together until cornstarch is completly dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Prep: 20 min
Servings: 12

Chicken Flautas


Crispy and delicious! Love to use the Avocado Tomatillo salsa to go with these!


  • 1 Rotisserie Chicken Shredded
  • 2 7oz. Cans Green Chiles Diced
  • 1/2 Cup Cotija Cheese Grated, or Queso Fresco
  • 1/4 Cup Green Onions Diced
  • 1/4 Cup Cilantro Chopped
  • 1 Lime or Lemon, Juiced
  • 2 Tsp Cumin
  • 2 tsp Garlic Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 4 Cups Canola Oil
  • 24-30 Corn Tortillas
  • Toothpicks

Cooking Directions

1) In a large bowl, combine the shredded chicken along with green chiles, cheese, green onions, cilantro, lime juice and spices. Stir well to combine, taste for salt.

2) Preheat 4 cups of canola oil to medium heat in a heavy, deep skillet or pan. At the same time, heat a flat griddle pan to medium heat. I like to heat 6 tortillas at a time on the griddle and keep them warm in a tortilla warmer. In the past I have used the microwave to heat the tortillas, but they always, always tear and crack open when I roll them. My dad always told us that the tortilla needed cooking on the hot comal (griddle) to complete the cooking process, and I believe it!

3) Once you have 12 tortillas in the warmer, you can start filling and rolling. Add about 3 to 4 tablespoons of filling in each tortilla. Roll as tight as you can and secure with toothpick. Your pan should be big enough to fry 6 flautas at once. While the 6 are frying, heat another 6 tortillas and transfer them to the warmer; this will help the process go a lot faster.

4) Line a large bowl with paper towels and set aside. Cook the flautas for a minute or two on each side or until golden and crispy. Transfer cooked flautas to bowl and let drain. Remove toothpicks before serving


Recipe Notes

Stand them up in a bowl lined with paper towels to let the oil drain out.

Beer and Honey BBQ Chicken Skewers


Great marinade for chicken, great flavor and keeps meat juicy. Best if refrigerated overnight.


  • 3 Cloves Garlic, minced
  • ¾ Cup Beer
  • 1/3 Cup Honey
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Dijon Mustard
  • ¼ Cup Low Sodium Soy Sauce
  • 1 Tsp Olive Oil
  • 4 Chicken Breasts/Thighs

Cooking Directions

1) In medium bowl whisk all ingredients together. Pour over chicken. Refrigerate marinade for at least 2 hrs to 24 hrs.

2) BQQ on grill until cooked all the way through.

Prep: 2-24 Hrs.
Servings: 4

Bacon Wrapped Jalapeno Poppers


Spicy, Smoky, and delicious! Takes a little bit to prep, but well worth it! A sure fire hit for any get togeather or sporting event on TV! Try not to think of being healthy, but more so of eating something delicious!


  • 2 Handfulls of Jalapeno’s (I say 2 handfulls because they always seem to vary in size at the grocery store and I never remember to weigh them out. Prolly about 1-2 dozen Jalapeno’s depending on size.)
  • 4 Cloves Garlic, Minced
  • 2 Packages Cream Cheese(8oz)
  • 2 Tbsp Sour Cream
  • 1 Cup Shredded Cheese (I like to use something that stands out with flavor, I tend to use smoked Gouda)
  • 4 Tbsp Kirkland Sweet Mesquite Seasoning®
  • 2 Packages Uncooked Bacon (1Lb.)
  • 1 Box Toothpicks


Cooking Directions

1) Preheat oven to 350ºF.

2) Dice Jalapeno’s in half lenthwise, remove seeds, if you desire them to be spicy, put the seeds from 3 of the Jalapeno’s aside to place in the creme cheese filling. Set Asisde.

3) In a large mixing bowl combine Cream Cheese, Sour Cream, Mesquite Dry rub, Garlic, and shredded cheese. Mix until smooth and creamy, I use a kiten mixer for this unless you want a good arm workout. If you desire the poppers to be spicy add the seeds from step 2. Set Aside.

4) Cut bacon in half so that the pieces are around 4-6inchs in length.

5) With a spoon, place cream cheese filling inside Jalapeno, wrap with 1 slice of the cut bacon, and skewer with a toothpic.

6) Place bacon wrapped Jalapeno’s on a cooking tray lined with foil to catch bacon greese. I like to place them on top of a baking tray to allow the greese to drop down onto the cooking tray.

7) Bake for 45 min. Bacon should be cooked throughly.

Prep. Time: 30 min., Cook time: 45 min., Serves Approx: 5

Avocado Tomatillo Salsa


Cool, Creamy, Delicious, and ADDICTING!


  • 1 Lb Tomatillos
  • 2 Serrano or Jalapeño Peppers (seeds removed if you don’t want spicy)
  • 1/2 White Onion
  • 1 Clove Garlic
  • 1 Lime, Juiced
  • 1 Large Avacado
  • 1/3 Tsp pepper
  • Salt to taste

Cooking Directions

1) For the Salsa: Combine the tomatillos, onion and serrano peppers in a pot. Cover with water, bring to a boil, reduce heat and cook for 10 to 15 minutes. Drain the water and let cool for 30 minutes. Transfer to the blender, add all remaining ingredients for salsa. Blend on high until smooth, taste for salt.

2) Refrigerate and cool before serving.