olive garden alfredo sauce

This stuff is just...yum...especially if you buy some OG salad dressing and a gallon of peach tea to go with it! 
  
Ingredients:

1 pint heavy cream (I used 1/2 heavy cream and 1/2 half & half to lighten it up a little)
1/2 cup butter
2 tablespoons cream cheese (optional as a thickening agent, OG does not use cream cheese)
3/4 cup Parmesan cheese
1 teaspoon garlic powder (I used 1/2 of a teaspoon)

Preparation:

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes on low or until sauce is thick. You may wish to season with a little salt and pepper.

roasted chicken noodle soup

This stuff is straight up delicious. Especially around here when it's like -10 outside and you just want some warm soup in your belly! This recipe makes quite a bit, but you can freeze it in individual portions, hand it out to friends, or cut the recipe in half. The measurements are approximated, like always I just add "some of this, some of that".
 
Just a tip if you live here in Alaska: if you go to the commissary right when they open, they sell yesterday's rotisserie chickens over by the tortillas for half off. I buy them for $3.99, what a steal!

I usually chop up all the veggies and shred the chicken while I'm simmering the chicken broth, that way it's all ready to go.


Ingredients:
12 cups homemade chicken broth
1/4 to 1/2 an onion, diced
2 stalks celery, diced
2 carrots, diced
3-4 cloves garlic, minced
2 green onions, diced
a little diced cabbage (optional, I like cabbage lol)
small palm-full of fresh chopped parsley
1 rotisserie chicken, meat removed and shredded
1/2 a package of cooked noodles, your choice (the more noodles you add in, the less broth you will have, they suck up all the good juice!)
salt and pepper to your liking

Directions:
Add a little oil to the bottom of a large pot over medium heat. Add in onions, celery, carrots and cook until softened. Add in garlic and cook for about 1 minute. Add chicken broth, green onions, cabbage, parsley, shredded chicken, salt and pepper. Bring to a boil. Reduce heat and simmer for about 20-25 minutes (this is usually when I cook the noodles), add in cooked noodles, and serve!

quick chicken broth

Here's a quick, easy recipe for homemade chicken broth. That canned stuff just doesn't compare. Like with most recipes that I post, I don't use actual measurements for a lot of it. It's just "some of this, some of that", but that's the beauty of cooking right?! 

If you're not big on using bouillon packets or just want to keep it clean eating, just omit them and use chicken breasts (or I prefer to use the bones from a rotisserie chicken) and several fresh herbs (thyme, bay leaves, cilantro, peppercorns, etc). I like this recipe.

By the way, this recipe makes a ton, but it freezes well...or you could mix a little in with your dog's food for a treat. Shh, don't tell Tony. ;o)


Ingredients:
12 cups water

1/2 onion, roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
2-4 cloves garlic
few sprigs fresh parsley
2 green onions
leftover chicken bones (I use the bones from my rotisserie chickens, you could sub chicken bouillon)
salt and pepper to your liking

Directions:
In a big pot, combine all ingredients. Bring to a boil, reduce to medium heat, and cook for about 20 minutes. When it's done, strain the liquid, like this:

 Portion leftovers to containers and freeze! Keeps for up to 6 months in the freezer.