Stella's Crock Pot Chicken Noodles

Hi.  John Morgan here.  You might have noticed a lack of posts on our website and social media over the past couple of weeks.  On Friday, September 14, my mother, Stella Morgan, passed away after complications following a medical procedure a week earlier.

If you didn’t know my mom, you might think Corena’s Kitchen would be a weird place to share this news.  However, for those of you who knew her, this is the perfect place.  She loved to cook!  During her funeral service, my uncle shared fond memories of family gatherings where mom would cook enough food to feed a small army.

One of mom’s signature dishes that was passed down through our family is homemade chicken noodles.  She would fix a five gallon kettle of them for Thanksgiving!  However, sometimes when it was just a few people over for dinner, she would fix a crock pot version using Reames brand frozen noodles.  This was faster than going to the trouble of making noodles from scratch.  In honor of mom, here’s the recipe.

Ingredients

• 3 Chicken Breasts

• 2 Cans, Cream of Chicken Soup

• 1 Box, Chicken Broth

• 1 Stick of Butter, melted

• Pepper, to taste

• 24 oz, Frozen Reames Egg Noodles

Instructions

1. Combine chicken, cream of chicken soup, broth, butter, and pepper in a crock pot.  Cook 4 hours on high or 8 hours on low in a crock pot.

2. Take it out so it can cool.  Then cut into pieces.

3. Put 24 oz of frozen Reames Egg Noodles in the crock pot after removing the chicken.

4. Add chicken back in.

5. Continue cooking 1 hour on high or 2 on low.  Stirring every 15 minutes away from the sides and bottom.

6. Add up to 2 more cups of liquid (broth or chicken bouillon) if needed.

Adolph's Hot Dog Sauce

15 years ago if you wanted a great hot dog in the Bend Area, you would stop at the end of the Pomeroy-Mason Bridge.  At the foot of the bridge, on the Pomeroy side, there was a small drive-in restaurant.  Many of us remember and miss Adolph's Dairy Valley.  Here's the recipe for their amazing hot dog sauce.

Ingredients

• 2 lbs Hamburger, browned
• 2 cups Water
• 2 cups Ketchup
• 1 tbs Worcester Sauce
• 5 tsp Chili Powder
• 1 tsp Granulated Garlic
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 tbs Dried Onion
• 1/2 cup Sugar (optional)

Directions

1. Brown beef with salt.
2. Add water, dry ingredients and Worcester Sauce.  Bring to a boil.
3. Once boiling, add ketchup, and turn down to simmer.
4. Simmer 1.5 hours, stir every 15 minutes, and skim off grease repeatedly.

Firecracker Grilled Salmon

These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with a delicious salad for a refreshing, spicy meal.

Ingredients

• 8 (4 ounce) fillets salmon
• 1/2 cup peanut oil
• 4 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 4 tablespoons green onions, chopped
• 3 teaspoons brown sugar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground ginger
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1/2 teaspoon salt

Directions

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Chicken Milano

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.

Ingredients

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Directions

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Greek Pork Tenderloin

Lean and tender, pork tenderloins are perfect for the grill. This zesty marinade makes tenderloins even more tender than they already are.  Serve slices on pita with onions, tomatoes, and tzatziki.

Ingredients

• 1 1/2 cups fresh lime juice
• 3/4 cup olive oil
• 6 cloves garlic, sliced
• 2 teaspoons salt
• 6 tablespoons dried oregano
• 2 (1 pound) pork tenderloins

Directions

1. Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
2. Preheat grill for medium heat.
3. Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

Zesty Slow Cooker Chicken BBQ

Use your slow cooker to prepare this great twist on basic barbecue chicken. Throw the chicken breasts in frozen, and serve with baked potatoes.

Ingredients

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.