TheKitchenWitch
Great Falls MT
Creamy Chicken Noodle
I'm a recently retired (22 years) AF veteran, starting a new phase in my life as a civilian. Although retired from the AF I am working now on my second career and adjusting to civilian life. I love cooking and creating new recipes, or updating old favorites. Next to cooking, I love hitting the road and feeling the wind on my face on my Harley. Our latest venture is building a rustic cabin on 40 acres in the Rocky Mountains. I'm excited to try my hand at rustic cooking (open fire, wood stove, etc.).
Recipes I've Posted (all 32)
I could be a mouse; I love cheese! Cheese is my go to snack/comfort food. All things cheesy (including jokes) turns me on. That being said I enjoy cooking versus baking and savory versus sweet. Forget the dessert and give me extras on the entrees.
I constantly struggle with trying to be healthy (aka lose weight) and my love for all that is creamy, rich, decadent and loaded with fat and calories. So I try to cook healthy versions of my favorites or I try to portion control. Most of the time I'm not very succesful but I keep trying.
I starting cooking when I was eight years old, I surprised my family with Boeuff Bourgiuignon. Only I didn't have beef so I used venison, and I didn't have burgundy so I used another red wine. I pulled out the china and served my family. It turned out fabulous, so started my love for cooking.
My mother was great at using leftovers, so I learned to master the art of reinventing the leftovers. It has passed on to my daughter who has her own blog. Cooking is probably the only thing that isn't dysfunctional about my family 
My Most Recent Ratings
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Teriyaki Steak with Grilled Jalapeno and Pineapples[I posted this recipe.]
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Stuffed Portabella Mushrooms[I posted this recipe.]
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Chicken Fried Venison Steak[I posted this recipe.]
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Reduced Fat & Calorie Creamy Italian Dressing[I posted this recipe.]
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Chicken & Broccoli Alfredo[I posted this recipe.]
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Buffalo Ranch Buttermilk Dressing[I posted this recipe.]
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French Onion Soup with Mushrooms and Prime Rib[I posted this recipe.]
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Prime Rib with Roasted Garlic, Horseradish and Rosemary CrustIf you like you add beef consomme to the roasting pan and use it to make a nice au jus. I BBQ sauce on them for a quicky meal. If you don't have steak seasoning you can substitute 2 tbs cracked black pepper mixed with 1 tbs kosher salt. [I posted this recipe.]
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Leah's Favorite Roasted CarrotsIf you want a real kick, ubstitute regular chili powder with chipotle or ancho chili powder, or you can add some cayenne to the mix, maybe even chop up a jalepeno. The orginal recipe is from eatingwell.com September/October 2009. [I posted this recipe.]
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Stilton stuffed dates wrapped in bacon[I posted this recipe.]
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Zesty Shrimp with Walnut Pesto Linguini[I posted this recipe.]
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Turkey stockStock can be made a day ahead and refrigerated. It makes it easier to remove the fat solids. The stock freezes well for up to 6 months. [I posted this recipe.]
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King's Hawaiian BreadIf you prepare this in a bread machine, spray the top with cooking spray. This dough is a big riser. [I posted this recipe.]
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Spiced Marinated Olives and Mushrooms[I posted this recipe.]
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Insalata Caprese Kebabs[I posted this recipe.]
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Chai Tea MixYou may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above. You can spice it up even further by adding 1 teaspoon nutmeg and allspice, and 1/4 teaspoon white pepper." [I posted this recipe.]
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Gluhwein, Mosel Style (Mulled white wine)You can also prepare this in a crockpot, it is great to serve when entertaining. [I posted this recipe.]
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Hot Buttered Rum[I posted this recipe.]
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Crockpot Enchilada Casserole[I posted this recipe.]
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Pasta with Sausage, Fennel & White Truffle OilTry replacing the sausage with guanciale or pancetta and add spinach to the last cooking phase. [I posted this recipe.]
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on Sunday, May 02, 2010
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Thanks so much for the 5-star review on iTunes! I was curious though -- you mention that BigOven's not as big as many other recipe sites -- did you know that our 200,000+ recipes is about 3 times bigger than AllRecipes and about 8 times bigger than Epicurious, and about 7 times bigger than the Food network's site?
1 years, 7 months, 3 weeks, 4 days, 17 hours, 53 minutes ago
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oh!! i love cheese too!! thanks for the welcome. I have a cheese bread recipe, "pao de queijo", i will post it and i think you would love it!
3 years, 5 months, 2 weeks, 5 days, 4 hours, 18 minutes ago
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Hi! Thank you for your comment on my page. I love cheese as well :)
3 years, 5 months, 4 weeks, 2 hours, 1 minutes ago
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Thanks for your tips! Plan ahead meals are a definite must!
3 years, 6 months, 1 weeks, 4 days, 17 hours, 11 minutes ago
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Thank you for welcoming me. I also am loving this site even though i have just signed up for it. I am always up for some new and interesting recipes. I will definitely check out that blog when i get some free time; im in the middle of finals right now so things are kind of hectic, but when things slow down ill get some recipes up and do some more looking around.
3 years, 6 months, 1 weeks, 6 days, 9 hours, 30 minutes ago
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I could be a mouse; I love cheese! Cheese is my go to snack/comfort food. All things cheesy (including jokes) turns me on. That being said I enjoy cooking versus baking and savory versus sweet. Forget the dessert and give me extras on the entrees.
I constantly struggle with trying to be healthy (aka lose weight) and my love for all that is creamy, rich, decadent and loaded with fat and calories. So I try to cook healthy versions of my favorites or I try to portion control. Most of the time I'm not very succesful but I keep trying.
I starting cooking when I was eight years old, I surprised my family with Boeuff Bourgiuignon. Only I didn't have beef so I used venison, and I didn't have burgundy so I used another red wine. I pulled out the china and served my family. It turned out fabulous, so started my love for cooking.
My mother was great at using leftovers, so I learned to master the art of reinventing the leftovers. It has passed on to my daughter who has her own blog. Cooking is probably the only thing that isn't dysfunctional about my family
