Wednesday, November 30, 2011

Splash of color

***** I started this post a while ago and never got around to finishing it.  Since I am using this recipe today I decided it was a good time to share it with you all! **********

It was quite the weekend at our home.  We had lots of family visit and It was full of wonderful things.

First wonderful part?  The weather!  It was a gorgeous 55 degree the entire time they were here!  As they left last night it started to rain.  It has been wet, cold and gross since then!

Since the weather was so nice we decided to take a stroll through the park.....although some of us did more rolling then strolling......

Clara showed off her suburb rocking and sliding skills to maamow..........

That night we decided to finally paint the blank walls I've been staring at for months now.....

Since I was feeding a crowd I decided to make my go-to- roasted chicken.  The next day I whipped up some homemade noodles and made my grandmothers famous chicken and noodles with the leftover chicken..  It is my favorite meal in the world!  I will share it with you now!

Grandma's Chicken and Noodles

  • 3-6 C of flour
  • 4 eggs, beaten 
  • 1 Leftover chicken
  • vege's of your liking

  1. Take your leftover chicken, bones and all, and put it in a pot of water and simmer for about 2-4 hours to make a good stock.
  2. While the chicken stock is cooking, beat four eggs and mix them with 3 cups of flour.  This will make a nice firm but moist ball of dough.
  3. Put a good cup of flour on your working surface and start working it into your dough with your rolling pin.  You are going to want to keep doing this until you can easily roll them out.
  4. Once you have your dough rolled out (to your liking, it doesn't matter how thick or thin you make it) cut them into however large or small strips you want and let them rest for a while.  My grandma always lets them rest for the day, my mom throws hers in the pot right away, so you can decide how long they should rest,
  5. After your chicken has simmered for a few hours pull it out and put it to the side.  You want for it to cool down a bit before you pull all of the leftover meat off of it.  Put your vegetables you want into your pot and boil until soft, about 30 minutes.
  6. Add chicken and noodles and boil for another 15-20 minutes.  The noodles should thicken up the soup, but if you want it thicker just throw some extra flour in at this point.
This recipe does take a good portion of your day to make, but it is not really labor intensive.  Sometimes I like to cheat and use packaged noodles.  If you do this know that they will swell up after they have been cooked and refrigerated for a day or so, but it still is just as tasty.

Happy Wednesday to you all!

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