Nana's Chicken noodle soup

1 4lb fryer Chicken
4 carrots peeled and cut into 3/4" slices
4 celery cut into 3/4"slices
1 large onion chopped
10 cups water
salt and pepper to taste

1- remove giblets from chicken, place chicken, celery,onion and carrots in a large stock pot add water bring to a boil,

2-cover pot wit lid and reduce heat to low and simmer for 1 hour.

3-Remove the chicken and set aside until cool enough to handle, remove the skin and remove the chicken from the bones, discard the bones and skin.

4- cut the chicken into bite size pieces return the meat to the pot along with 1 cup egg noodles heat until noodles are cooked

Porktoberfest

A cool contest going on here on our small Island called Porktoberfest. Different restaurants compete http://www.peiporktoberfest.ca/restaurants I love sausages so I am thinking about joining the Home chef challenge. I am going to use all locally sources ingredients Have a few tasty ideas stay tuned for my creation.

My Philly

I love shopping local, I shop for produce at the Charlottetown Farmers’Market. and at roadside stands all summer, I'm so happy that I discovered Bluefield Natural Products for Island beef, pork and chicken all grown natural and organic. At Bluefield they sell these amazing marinated steaks, I am hooked on the 3 pepper and the Monteral spice. I use the Monteral steak in my Philly's

I slice it against the grain as thin as i can stir fry in a bit of butter and with some red and green pepper and onion, top it with some ADL Cheddar and Mozzarella cheese served on a hot dog roll baked at buns and things yum yum yum

PESTO POTATO SALAD

From Cari's Kitchen

2 lbs White mini potatoes, halved
1 tsp Olive oil
1 red onion, peeled and chopped
1 tbsp Balsamic vinegar
1/2 cup Pesto Sauce
1/4 Parmesan cheese
Cook potatoes until fork tender
Meanwhile, heat oil in a skillet over medium high heat.
Sauté onions until tender, about 3 minutes.
Add cooked potatoes and cook long enough to get a golden crust
Transfer to a bowl and while hot add the pesto sauce and Parmesan cheese toss to coat.
Season with salt and pepper.
Garnish with fresh basil.

bar b q santa fe chicken


From Cari's Kitchen


2 Tablespoon taco seasoning mix

1 Tablespoon olive oil

1/2 teaspoon cumin

2 - garlic cloves, minced

4 - fresh chicken leg quarters I prefer breast



In a small bowl, add taco seasoning, olive oil, cumin and garlic.

Stir until smooth.

Rub spice mixture evenly over chicken.

Let chicken stand 5 to 10 minutes or cover and refrigerate up to 8 hours.

Preheat grill to medium-high,

On the grill, lay on the chicken and cover.

Cook for 25 to 30 minutes or until done (turn occasionally)

Slow cooker Boiled dinner



1 medium onion quartered
1 corned beef brisket (2 to 4 pounds)
3 carrots, sliced into 2-inch pieces
1 small turnip, sliced into 2-inch pieces
5 small potatoes, cut in half
1 cabbage,cored and quartered
1 Tablespoon, pickling spice
place onions on the bottom Add the corned beef,place the pickling spice on top of meat and then top with carrots turnip and potatoes. Pour in enough water to completely cover the ingredients and meat, and then place the cabbage on top.

Put the slow cooker on a low setting and cover. Cook until the beef is tender, about 8 to 10 hours. Plate corned beef atop of cabbage and vegetables, and serve warm.

Capt'n Crunch French Toast

Sometime before Christmas, My husband Mike and I are watching a show on the Food Network called Diners, Drive ins and Dives, and Guy is visiting a place called the Blue Moon Cafe. They make something that my husband turns to me and says "you have to make that"! So here it is...

Capt'n Crunch French Toast

4 cups Capt'n Crunch (no Crunch Berries)
10 slices of toast (I used D'Italiano bread)
4 eggs
1/2 cup whipping cream
1/2 cup of sugar
1 tablespoon vanilla
1 teaspoon cinnamon
10 tablespoons butter
whipped cream and mixed fruit for topping

Place the cereal in a shallow dish and crush into crumbs with the bottom of a glass, set aside.
In another shallow dish mix remaining ingredients.
Melt one tablespoon of butter in a frying pan over medium heat, dip piece of bread in the egg mixture then coat with the crumbs. Cook each side for 2-3 minutes until light brown. Repeat for the other 9 slices.

Stack 2 pieces of toast on a plate and top with the
whipped cream and fruit.
Makes 5 servings.