Chicken Noodle Soup Recipe

Chicken noodle soup is one of those highly celebrated recipes that we can all remember having back in our youth. I remember my mom preparing it for me and my sibblings whenever we’d fall ill with a cold or flu. No matter how sour my tastebuds were when I’d get sick, my mother’s soup could somehow still penetrate my taste buds. The flavorful chicken broth and seasoned chicken breasts were the two things I could recall most clearly in that soup!

Today, I’m going to be sharing with you not only this awesome recipe that got me through the worst of sicknesses. But I will also be showcasing yet another illustrated recipe which can be found just to the left of my writings!

Preparation

This recipe serves 8 so as you could imagine, you’ll want to use a large cooking pot if you plan to do the full serving amount. If you don’t already have one, there are some really affordable and decent stock pots on Amazon that won’t break your bank. Allow yourself about an 1 to 1 1/2 hours to prepare your soup. It’s a super easy recipe but when you account for prep and cooking time, I wouldn’t say it’s a quick one!

Chicken Noodle Soup Cooking Instructions

COOKSMARK 11-Inch Copper Griddle

Cooking Instructions

1.) Dice onions, celery and carrots and place in bowls.

2.) In a large stock pot, melt the butter at medium-high heat. Add the diced carrots, celery and onion to the pot and stir together with butter until tender. Stir in garlic and cook for 1-2 minutes or until fragrant.

3.) Pour chicken stock in to the stock pot and stir. Add bay leaves, salt and pepper with whole chicken breasts to the pot and bring to a boil. Cover the pot and simmer for 35-40 minutes or until chicken is cooked. 

4.) Remove chicken from the pot and allow to cool. Shred the chicken and place in to a bowl.

5.) Stir in chicken and cooked egg noodles in to the stock pot of soup. Cook on medium-high for 7-8 minutes or until noodles are tender. 

6.) Add chopped parsley to the pot as well as salt and pepper to taste. Squeeze lemon juice and stir. Serve hot and enjoy!

How To Make Avocado Toast With Eggs

Today’s recipe is for How To Make Avocado Toast With Egg. This step by step recipe includes illustration made by yours truly! Keep reading to learn more!

This recipe on How To Make Avocado Toast features some of my own original artwork! In case you didn’t know, my love for art is just as strong as my love for food! If you like coloring pages, then you’ll love these food and recipe based coloring pages. You can find them here or in the link below. My coloring pages are perfect for children and adults of all ages so there’s something in my shop for everyone!

Avocado Toast With Eggs Recipe

This recipe will be drastically different from the last one of Chicken Quesadillas. Whether you’ve had avocado toast before or if you’ve ever wanted to try it, today’s recipe will show you just how! The illustration to the left includes some of the ingredients you will need for the recipe. I know my first couple of recipes included labels for each of the ingredients but I’d like to think the illustrations are obvious enough. On to the preparation! 

Preparation

I should first mention that making avocado toast is quite easy. But since some of the ingredients used in the recipe are perishable, it all comes down to the order in which you make it. The main appliances you will need for this recipe is either a toaster or a toaster oven like the one here on Amazon. Alternatively, you can use the broiler of your oven as well if you have neither of these things. With that in mind, I think we’re ready to start cooking!

Avocado Toast Recipe Instructions

Instructions

1.) Place the two pieces of bread in to your toaster or the oven and set the time and temperature to the level you prefer for toast. Once the toast is ready, place them to the side for now.

2.) Slice the avocado in half and scoop up the inner part of the avocado in to a bowl. Mash the avocado using a fork. Mix in the chili flakes as well as a tiny pinch of salt if you prefer.

3.) Prepare your eggs in a cast iron frying pan. Avocado toast is served best with either poached eggs, sunny side up or scrambled. All preparation styles are delicious and the choice comes down to you in the end.

4.) Grab your slices of toast and spread the avocado on to each slice using a butter knife.

5.) Top your toast with the egg you just prepared. You may also add sliced tomato as a final topping to your toast as well for additional flavor. Enjoy!

*Small tip for the bread in this recipe

 There are several types you can use include wholegrain and sourdough, but I personally prefer French bread. Wholegrain bread works better for toasting than French bread though. If you plan to experiment with the bread you use in this recipe, I suggest oven broiling the bread or using a toaster oven over using a basic toaster.

How To Bake Salmon in the oven

Wanna know How To Bake Salmon in the oven? Just read through this illustrated post to learn how to make this dinner recipe!

Firstly, I want to just start this post off by saying that I LOVE seafood! More specifically, I love salmon in all forms. Smoked, oven baked, air fried and fried. You name it! When coming up with ideas for recipes, I instantly thought of salmon. Speaking of which, this recipe is based on mine and my husbands favorite way of preparing oven baked salmon.

Oven Baked Salmon

This recipe is so easy that even baking newbies will have no trouble making it. Much of the recipes that will be found on this blog will be quick and easy. I have a pretty busy schedule so I try to spend as little time in the kitchen as possible at the end of the day! So if you have a spare 15-20 minutes in your day and you love a good seafood dish, then this recipe is perfect for you!

Like in the previous recipe post for pico de gallo, today’s recipe will also be featuring step by step illustrations. The image to the left serves as a chart for the ingredients needed for the recipe. In addition to the ingredients list, I suggest the use of a good quality baking pan to place underneath the aluminum foil. To be frank, I actually have a set of 3 baking pans I switch between depending on how many servings of salmon I plan on making. Today’s recipe is for a single serving, so I suggest using a medium size pan like the one found in this pan set.

Be sure to also have some good old extra virgin olive oil in your cabinet as well. I like to buy olive oil in bulk since I go through the stuff so quickly otherwise!

Oven Baked Salmon Recipe Instructions

Instructions

1.) Preheat the oven to 425 degrees F. Be sure to have an oven wrack in the middle portion of the oven.

2.) Line a medium sized baking sheet with aluminum foil. You will need to use a larger baking sheet if you’re doing 2 or more filets. To keep your salmon from sticking, coat the aluminum foil with a layer of extra virgin olive oil.

3.) Place the salmon and bunch of asparagus on top of your baking sheet. Sort the asparagus out so that they are no more than 2 layers stacked on one another. Rub the salmon and asparagus with a light coat of olive oil and begin to add the salt, black pepper and minced garlic on to your salmon filet(s). Get your butter and have it ready in slices or spoon fools to place on top of the salmon and asparagus evenly.

4.) Crinkle the edges of the foil before placing the baking sheet in to the oven. Bake the salmon for about 12-15 minutes. Depending on the thickness of your salmon, you may need to adjust the time. Be sure to check that the salmon & asparagus is cooked all the way through.

5.) Once finished, take the salmon and asparagus in foil out of the oven and transfer to a plate. Optionally, squeeze lemon on to the salmon for additional flavor. Add your sliced lemon and parsley garnish to complete the dish!