Chicken & Homemade Noodles

Start with boneless chicken pieces and make a rich, scrumptious, thickened broth to go with it.  Then make some homemade noodles (or buy some fresh or frozen noodles) and cook them right in the broth.  Fantastic!!

For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, 2 3/4 cups light spelt flour (or all-purpose if no wheat allergy)

Egg Noodles


Chicken & Homemade Noodles
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Chicken & Homemade Noodles
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat large (13") cast iron skillet over high heat. Add oil and chicken. Season chicken with pepper. Cook quickly, stirring often, until done. Remove from pan and place in crock pot.
  2. Melt butter in same skillet over medium heat. Add carrots, celery, onion and garlic, and saute until tender, about 10-15 minutes.
  3. Add flour and blend evenly.
  4. Quickly whisk in cream, water, and chicken base until smooth. Add to crock pot and turn onto low until ready to continue.
  5. Before adding noodles, turn crock pot to high heat. We positioned the Kitchen Aid in such a position so the noodles go directly into the crock pot.
  6. Add noodles and stir to separate. Cook until noodles are tender, about 20 minutes. Taste and adjust seasoning if necessary.
Recipe Notes

I reduced the amount of flour for thickening because I was using homemade noodles.  For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, and 2 3/4 cups flour.  If you are not using fresh homemade noodles, you may need more thickener.

Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem.  However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.

Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.

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Swedish Meatballs

This is made using my Italian meatballs http://www.cherylsrecipes.net/recipe/italian-meatballs/ and my Cream of Mushroom Soup http://www.cherylsrecipes.net/recipe/cream-of-mushroom-soup/ .  They are always a big hit at parties!

Swedish Meatballs
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Swedish Meatballs
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
20 minutes
Ingredients
Meatballs
Cream of Mushroom Soup
Servings: servings
Instructions
  1. Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake 15 minutes.
  2. Meanwhile, make the soup. In a Dutch oven, melt butter over medium heat. Add onions and cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
  3. Stir in flour until blended.
  4. Add water, soup base, and pepper. Cook, stirring, frequently, until thickened. Stir in cream.
  5. Add meatballs and warm thoroughly.
  6. Serve with rice or pasta.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Cream of Mushroom Soup

This is by far the best cream of mushroom soup I have ever had!  It is pretty easy to make.  You can also use it as the base for Swedish Meatballs.

Cream of Mushroom Soup
Print Recipe
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Cream of Mushroom Soup
Print Recipe
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Servings Prep Time
7 cups 10 minutes
Cook Time
20 minutes
Ingredients
Servings: cups
Instructions
  1. In a Dutch oven, melt butter over medium low heat. Add onions. Cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
  2. Stir in flour until blended; cook 1 minute, stirring constantly.
  3. Stir in water and soup base; cook, stirring constantly, until thickened. Stir in pepper, cream and mushrooms. Heat until warmed throughout.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Sirloin Tips with Red Skinned Potatoes, Onions, Mushrooms

This is coarsely mashed, seasoned red skinned potatoes topped with sirloin tips, onions, mushrooms, and served with BBQ sauce.  We first had this from a food vendor at the Big Ticket Festival in Gaylord, MI.  We absolutely loved them!  My husband and I had them every day of the 3 day festival.  When we got home, I tried to recreate it.  This is what I came up with.

Sirloin Tips with Red Skinned Potatoes, Onions, Mushrooms
Print Recipe
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Sirloin Tips with Red Skinned Potatoes, Onions, Mushrooms
Print Recipe
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Put prepared potatoes in a pot of water along with the garlic. Bring to a boil and cook until tender.
  2. In a large heavy skillet, heat some oil. Add the onions and cook, stirring frequently, until tender.
  3. Meanwhile, in a separate skillet, heat some oil. Add steak strips and cook, stirring frequently, until done.
  4. When onions are nearly done, add the mushrooms and cook with onions. Add cooked steak to this pan too, and continue cooking until everything is done as desired. Season to taste with salt and pepper or your choice of seasonings.
  5. Drain potatoes, season with salt and pepper, and add butter. Lightly mash. Clean the meat skillet and add some oil to that skillet again. Put the potatoes into the skillet and cook until lightly browned. (I only have one large cast iron skillet, so I have to cook the potatoes in 2 batches in my medium sized skillet.)
  6. To serve, place a layer of the potatoes in a bowl.
  7. Top with steak, onion, and mushroom mixture.
  8. I like Sweet Baby Ray's BBQ sauce on mine.
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Beef Stroganoff Hamburger Helper

This is a great meal when you have had a busy day.  It is much healthier than the box mix that you can buy at the store, but doesn’t take any longer!

Beef Stroganoff Hamburger Helper
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Beef Stroganoff Hamburger Helper
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large skillet over medium high heat. Add the oil and brown the ground beef.
  2. As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
  3. Combine the seasonings as that finishes cooking.
  4. Add all other ingredients, except sour cream, to the cooked beef. Stir to combine and cover. Bring to a boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. (The time may vary depending on the type of noodles you use. Read the directions on the package.)
  5. Add the sour cream and let sit for 5 more minutes. Serve immediately.
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Beef Stroganoff

This is delicious!  I have been making this for many years and it is always a favorite!

Beef Stroganoff
Print Recipe
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Beef Stroganoff
Print Recipe
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Trim fat from beef and cut crosswise into 1/2" slices. In a large skillet heat 2 T. oil or wine, add onion and garlic and cook until tender.
  2. Add beef and brown well on both sides.
  3. Add mushrooms and saute 5 minutes longer.
  4. Mix the flour with the beef, then add water, soup base, garlic, salt and pepper to the skillet. Bring to the boiling point, stirring constantly. Reduce heat, continue to stir and simmer until thickened.
  5. Add sour cream and mix well. Continue to simmer until hot, but do not boil.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Hamburger Gravy

One of the school lunches that my husband and I both used to love was mashed potatoes with hamburger gravy.  This is my version of that.

Hamburger Gravy
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Hamburger Gravy
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a skillet, brown ground beef with onions and mushrooms, crumbling as it cooks. Add pepper, beef base and flour and stir to combine. Add water. Stir over medium high heat, until thickened to desired consistency.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Chicken Lombardy

Chicken tenderloins, dredged in flour and browned, topped with sauteed onions and mushrooms, then covered with a Marsala and chicken broth sauce, and a blend of mozzarella, Parmesan and Asiago cheeses melted on top.  What’s not to love about this?!

Chicken Lombardy
Print Recipe
Servings Prep Time
5 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
5 servings 15 minutes
Cook Time
60 minutes
Chicken Lombardy
Print Recipe
Servings Prep Time
5 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
5 servings 15 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Instructions
  1. Melt 1/2 stick of butter in large cast iron skillet (mine is 11 1/2"). Dredge chicken pieces in flour and season to taste with salt and pepper. Cook chicken in batches over medium heat, about 4 minutes per side or until golden brown, adding additional butter as needed.
  2. Meanwhile, in another cast iron skillet (mine is 10"), melt 1/2 stick of butter. Cook onion until just starting to brown nicely, then add mushrooms and cook for 3-5 minutes more until just tender. Remove from pan; set aside.
  3. In the mushroom and onion pan, combine the Marsala, water, chicken base and cornstarch. Whisk to make sure there are no lumps. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. It should start to thicken.
  4. Put all cooked chicken in large cast iron skillet. Top with mushrooms and onions. Pour cooked Marsala sauce over top. Top with combination of cheeses. Bake, uncovered, at 450 degrees for 12-15 minutes, until cheese melts.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Beef Stroganoff Hamburger Helper

This tastes better than the box of Hamburger Helper, but is nearly as easy!  No nasty chemicals or preservatives and it is easy to make it gluten free, wheat free, or soy free, since you are in control of the ingredients!

Beef Stroganoff Hamburger Helper
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Beef Stroganoff Hamburger Helper
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large skillet over medium high heat. Add the olive oil and brown the ground beef. As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef. Combine the seasonings while that finishes cooking. Add all other ingredients (except sour cream) to the cooked beef. Stir to combine and cover. Bring to boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. (The time may vary depending on the type of noodles you use. Read the directions on the package.) Add the sour cream and let sit for 5 more minutes. Serve immediately.
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Porcupine Meatballs with Brown Mushroom Gravy

These easy meatballs are simmered in a rich brown gravy with onions and mushrooms.

Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Ingredients
Brown Mushroom Gravy
Servings: meatballs
Instructions
  1. Preheat oven to 400. Line baking sheet with heavy duty foil, then parchment paper. (The foil makes it so you don't have to wash the pan and the parchment paper prevents the meatballs from sticking to the foil.) Combine all ingredients for meatballs. Using a small cookie scoop, form meatballs and bake on baking sheet for 15 minutes.
  2. While that is baking, put oil in skillet and dice onion. Begin cooking the onions while you slice the mushrooms. Add to onions. When onions and mushrooms are nearly done, add beef base, black pepper and garlic powder. Add 2 cup of water to the pan. Bring to a boil. Combine cornstarch with remaining 1/2 cup of water. Gradually add cornstarch mix to pan and stir as you are pouring. Cook, stirring often, until thoroughly mixed.
  3. Add cooked meatballs to mushroom sauce, cover with lid and bring to a simmer. Simmer for 30 minutes.
Recipe Notes

Note that the meatballs will grow when cooking because of the raw rice in them.

Nutrition info on 5 meatballs with sauce:  258 calories, 11 g fat, 81 mg cholesterol, 581 mg sodium, 193 mg potassium, 20 g carbs, 1 g fiber, 2 g sugar, 20 g protein

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