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Food & Recipes

Chicken Noodle Soup

  • Serves: 6 – 8
  • Preparation Time: 30 minutes
  • Total Cooking time: 1 hour

With all the fancy and gourmet recipes that fill pages and pages of cookbooks and Internet sites, there are few recipes that embody the traditional home-cooked meal more than chicken noodle soup. With colder weather coming on finally and the advent of flu season the popularity of a simple, home cooked bowl of this soup manages to wake up even the most sluggish flu-addled palate. The trick to making this recipe right is simplicity, adding extra and fancy ingredients usually only serves to muddle the mild taste of the star ingredient, which is of course chicken.

Amount Measure Ingredients
2 lbs chicken breasts taken off the bone and diced into ½” cubes (reserve the skin and bones)
1 large yellow onion, chopped ½”
4 large carrots diced ½”
6 stalks celery diced ½” with leaves
1 1/2 tablespoon chicken soup base
4 oz package fideo noodles (available in the Latino section of the grocery store)

To prepare:

Heat ½ tsp oil in a large stockpot over medium heat. Add the onions, celery, and carrots and stir constantly 2-3 minutes or until the onions turn translucent. Add the chicken bones and skin, soup base and 8 quarts water. Bring to a boil and reduce heat, simmering 25 minutes or so. Add the chicken breast cubes and let simmer additional 15 minutes or so. Add fideo noodles and return to a simmer an additional 7-10 minutes or until noodles are tender. Serve immediately with saltine or oyster crackers. Enjoy!

Prosciutto, Red Grape and Pecorino Flatbread

  • Serves: 8
  • Preparation Time: 10 minutes
  • Total Cooking time: 10 minutes

Smart snacking: Just 13 percent of Americans eat the 1 1/2 to 2 cups of fruit recommended each day, and snacks offer an opportunity to close that gap. At just 90 calories per 3/4 cup serving, their delicious, juicy taste hits the snacking sweet spot. Plus, California grapes are portable – ideal for munching anytime, anywhere for a tasty, healthy and guilt-free option. If the ice cream carton starts calling your name, opt for frozen grapes instead – they’re just like a mini-sorbet. They take two hours to freeze, and you can keep some in the freezer for later. Make a fresh trail mix by combining grapes with cubes of cheese and a sprinkle of chocolate chips and nuts. Toss grapes into your favorite smoothie recipe. Spread celery stalks with peanut butter and place grapes on top to for a mix of crunch and sweetness. Put together snack sandwiches: smear a dab of cream cheese on top of graham crackers and top with halved grapes.

Here is a combination of saltiness from the cheese and prosciutto balanced by the light sweetness of the grapes:

Prosciutto, Red Grape and Pecorino Flatbread

Amount Measure Ingredients
4 8-inch prepared naan breads
2 Tbsp extra virgin olive oil (divided)
3/4 cup grated Pecorino Romano (divided)
1/2 tsp finely grated lemon zest
1/4 pound thinly sliced prosciutto
1 cup red California grapes, halved
1 cup arugula for garnish (optional)

To prepare:

Heat the oven to 500 F.

Brush the naan breads with 1 tablespoon of the olive oil and place on sheet pans. Sprinkle with 1/2 cup of the pecorino and the lemon zest, then drape the prosciutto over the top. Add the grapes, then sprinkle with the remaining pecorino. Bake until grapes blister, about 10 minutes. Drizzle with the remaining olive oil, cut into wedges and serve.

Nutritional analysis per appetizer serving: Calories 250; Protein 12.5 g; Carbohydrate 26 g; Fat 10 g (36 percent calories from fat); Sat Fat 3.3 g (13 percent calories from saturated fat); Cholesterol 23 mg; Sodium 700 mg; Fiber 1 g.

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!