Hey, we talked about it before… No one, not two, but three times.
It’s finally here! Get an A-Maze Mug from Ci3!How cool is that? Each mug comes with a dry-erase marker so you can solve the maze, both in a nifty box covered in mazes!
More cool maze-related merch coming soon. What else would you like to see? Socks? Masks? T-shirts? Books? Puzzles? Mirrors? Tiles?
I haven’t ever done anything to make my mazes available for any kind of sale, so this is exciting to me. What do you think?
I am eternally grateful to Mike Copen for the nudge and the opportunity. It’s so cool for artists, designers, entrepreneurs, & creative types to support each other.
Of course, I think they’d make great gifts for friends, family, teachers, co-workers, or even anyone that may be hard to buy for. Who doesn’t like a nice warm beverage? Solving the maze with the dry erase marker is a good opportunity to kind of zone out in a zen-like state, to help you regain focus to start the day or even decompress at the end of a long day! I know that’s the drive behind drawing them.
These would be great for coffee, tea, hot cocoa, warm apple cider, ramen, or one of my soup recipes.
Please, share the link if you’re so inclined. I’d like to see how far these can go. Thanks in advance if you plan on making a purchase!
I’ve made a few different soups before, but never really tackled one with a creamy base. I like my soups pretty simple. I probably used more ingredients here than I needed to. Generally at this point with soups or chili, I just throw a bunch of stuff in a pot and see what happens. I read a few different recipes at the top of a Google search, and went from there. I am really bad at measuring stuff. I just throw in an eyeballed amount.
Tools you’ll definitely need:
1½ sticks of butter
¾ cup of flour
½ cup of shredded carrots
¼ cup of diced celery
½ Spanish onion
1 Tbsp. minced garlic
½ tsp. ground mustard
½ tsp. paprika
½ tsp. onion powder
½ tsp. garlic powder
salt & pepper to taste
1 cup buttermilk
32 oz. box of chicken stock
32 oz. box of chicken stock
32 oz. box of vegetable broth
2 bundles of fresh broccoli (chopped up into spoon-sized pieces)
¼ cup of bacon pieces
7 oz. block of extra sharp cheddar cheese (grated)
7 oz. block of white cheddar cheese (grated)
½ cup of parmesan cheese
1 lb. block of Velveeta (cut onto small chunks)
2 cup bag of shredded “mac & cheese blend” cheese
1 cup instant mashed potato flakes
Melt butter on medium heat in the bottom of your stock pot, add celery, carrots, onions, & sautée for a bit.
Mix spices with the flour, add to pot to make a roux and let it get a nice color brown.
Add minced garlic at the end… sometimes it burns easily.
Add 3 boxes of stock, then the buttermilk while it’s still cool to prevent curdling.
Add broccoli & bacon pieces, bring to a boil, simmer for about 15 to 20 minutes.
Turn heat to low, stir in all that cheese.
Add mashed potato flakes to thicken. (I think I poured in a bit more buttermilk in here too.)
Obviously, you can use your preferred onions, cheeses, stock, etc. You could use heavy cream instead of buttermilk.
I would say next time I will make more roux & use one less box of broth for a thicker soup. Maybe a bullion cube would add flavor without the liquid? I could cook it longer to get it thicker too. I like a ridiculously thick soup.
I like to use beer in ham soup, I bet it would go great here. Maybe I could sub that & a bullion cube for a box of broth next time?
I read that the bagged pre-shredded cheese doesn’t melt as easily, but it seemed to incorporate just as well as the rest of the stuff.
So, that’s it. I would be very interested in your suggestions, tips, tricks, & “secrets” in the comments. Have you tried this recipe? Did you put your spin on it? Let me know in the comments.
I thought about putting this in a bread bowl, but I opted to make my take on ham & cheese oven sandwiches. Maybe I’ll get into baking next time, or just buy some bread bowls pre-made.
If you liked this recipe, maybe check out these ones:
The wife & daughter are under the weather so I offered to make some home made chicken-noodle soup. Not much is more of a classic and traditional comfort than chicken-noodle soup, right? Around here, the stuff like Eat ‘n Park serves is a comfort-food staple. I love those style noodles. I make soups slightly differently every time, but this seemed to come together quickly and it was very flavorful. I’d definitely do it this way again.
I posted photos to Facebook & Instagram, & thought I’d share the recipe here too. I like to have leftover soup. Here’s what I posted on social media, maybe slightly edited;
This was the cheater method, but these frozen noodles are awesome. I made A LOT of soup. Ha ha. This could easily be halved.
I started with grilling chicken tenders on the panini grill, added a pretty good amount of “rotisserie chicken” spices. Two competing name brands happened to be in the spice rack, so that’s what I used.
I sautéed some shredded carrots, half a Spanish onion, and some celery stalks in a few pats of butter on the bottom of the stock pot.
Then I added some minced garlic (yes, the stuff from a jar soaked in olive oil because I am lazy), & some fresh parsley from the garden. I didn’t measure any of it.
I also used poultry seasoning, onion powder, garlic powder, white & black pepper, salt, & a shake of cayenne.
I de-glazed a bit with some chicken stock, then added the rest… 2 boxes of chicken stock, 1 box vegetable broth, 1 box low-sodium chicken broth (because vegetable broth usually has a much higher sodium content), 1 box bone broth. I ended up with 3 different name brands… just to get the mix of slightly different liquids.
I have used chicken bullion cubes in the past to save all kinds of money and use beer in my ham soups all the time.
I brought all that to a boil.
I added 2 bags of the frozen Reames egg noodles, the grilled chicken (that I cut up while it was boiling), and brought it back to a boil, simmered for about 20 minutes as per the directions on the noodles.
This almost overflowed my stock pot, but stirring kept it from boil over. Ha ha.
I have used regular dry noodles or Amish noodles, and even home-made noodles… but the Reaves ones really do taste fantastic and require zero work. Ha ha.
I like the taste of the grilled chicken in the soup. I left it just long enough to get grill lines. I have made it from scratch, using rotisserie chicken, made my own broth from a roasted chicken… I’d put this up against any of those methods and it’s super quick.
(Not-even-remotely-a-)Pro tip… For lunch the next day, all the noodles had soaked up all the liquid. Gonna put some chicken bullion cubes in some water in the stock pot, then add the soup to re-heat. It’s honestly good as-is re-heated in a bowl in the microwave.
If you make this, or your own version, tell me what you think in the comments! What are your favorite shortcuts for making tasty chicken noodle soup?
Someday I may try to make this (probably cut in half) in the pressure cooker, if I can get over how it wronged me on chili.
Stuff you need:
Stock pot (and a stove, too I guess.)
(2) small packs of chicken breast tenders
Extra Virgil Olive Oil (I keep some it in a spray bottle and use it to coat the grill)
Rotisserie Chicken Seasoning (or your favorite Season-Salt or Mrs. Dash’s or whatever) – I don’t measure, I just shake it on.
(3) pats of butter
(1) cup (ish) shredded carrots
(1) cup (ish) chopped celery
(½) Spanish onion (I think they’re sweeter than sweet onions, but you’re cooking, so use your favorite onion.)
(1) tsp. minced garlic (the lil’ stuff from jar, or be difficult & use fresh)
Fresh parsley – A small unmeasured & finely chopped bit, I pulled mine from the garden.
(2) 24 oz. bags of frozen egg noodles
(2) 32 oz. cartons chicken stock
(1) 32 oz. carton vegetable broth
(1) 32 oz. carton low-sodium chicken broth
(1) 32. oz. carton chicken bone broth
Spices, I don’t measure any of these… I just shake it in: