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Author: Jason G Mihalik

Homemade Chicken and Egg Noodle Soup

chicken noodle

The perfect Home-style Chicken Soup for the colder months. This is a very simple classic recipe.

whole raw chicken average 1 pound

(yield 4-6 people)

water 16 cups

egg noodles 8 oz.

onion 1/2 diced

carrots 5 sliced or diced

celery 4 sticks diced

chicken bouillon cubes 4

salt and pepper taste

onion powder 1/2 teaspoon

parsley 1 teaspoon

granulated garlic 1/2 teaspoon

Italian seasonings 1/2 teaspoon

(You will see this Italian seasoning in lots of places if you follow me)

Fill a large soup pot with water and bring to a boil. Add raw chicken after you rinse it in the sink. Cook chicken thoroughly and carefully take out of water and let cool in a large bowl. Add all your vegetables, seasonings, and bouillon cubes and simmer for 45 minutes on medium heat.

Once the chicken is cooled break it apart with your hands, like your Grandma used to do. Tear the leg/thigh off. Carefully pull chicken with your hands making sure you have no bones. Then do the same with the breasts and wings. Add the pulled chicken meat to the soup. (Based on how much the soup reduced you may want to add another cup of water)

Final step. Cook the egg noodles. If you think your family will finish the meal add the egg noodles directly into the soup. They take only 5-6 minutes to cook. Do not overcook. If you expect leftovers cook the egg noodles on the side and add them to the bowls before adding the soup. Egg noodles do not reheat well. This is easy and its a classic. Enjoy!

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Crispy California Cod Wrap


Fish taco’s have been a trend for a while now, how about a Crispy California Cod Wrap. Fish has evolved outside the bun…

crispy cod 2 oz. strips (at your local fish departments frozen section) you will need 2-3 pieces per wrap

tomato or spinach wraps recommended (from your local markets deli department)

roasted red pepper and corn salsa:

  1. 1-2 cups frozen corn kernel (1 cup plenty for 4 wraps)
  2. roasted red peppers 1 diced fine
  3. olive oil drizzled
  4. salt and pepper taste
  5. fresh cilantro 1 teaspoon

guacamole 2 tablespoons per wrap

chopped tomato and horseradish mayonnaise:

  1. mayonnaise 1/2 cup
  2. lemon juice 1 teaspoon
  3. prepared horseradish 1 tablespoon
  4. tomato 1 diced no seeds
  5. granulated garlic 1/2 teaspoon
  6. 1/4 teaspoon cayenne pepper
  7. salt taste

Ok lets start by getting 2 pieces of Cod on a sprayed cookie sheet in the oven on 350 degrees.

Next 1-2 cups of frozen corn on a baking sheet drizzled with olive oil and salt and pepper. Roast at 350 degrees for 10 minutes. Add to a mixing bowl when cooked, mix fresh cilantro and roasted red peppers diced fine. Set aside.

Lets make the mayonnaise spread now. In a small bowl add all ingredients above and blend together.

When fish is golden brown and cooked take out of oven. Lay your wrap down and start with spreading your mayonnaise and tomato spread in middle of the wrap. Now add the guacamole on top. Add two-three  2 oz. Cod pieces to cover the entire middle of the wrap. Top it with your corn salsa. Fold bottom of wrap over ingredient’s. Next pull both sides towards middle of the wrap and complete the roll… Your Crispy California Cod Wrap is ready to eat. Enjoy!

Homemade Cuban Sandwiches for Dinner


A classic Cuban carver. This recipe will yield 4-6 sandwiches. Gourmet sandwiches can be a nice twist at the dinner table.

pork loin 2-3 pounds (you know your family)

dijon mustard 3 tablespoons

salt and pepper taste

sliced boiled domestic ham from the deli 1/4-1/2 pound sliced thin

pickle spears 6-8 sliced thin

swiss cheese 2 slices per sandwich

butter 1 tablespoon

ciabatta hero bread 4-6 pieces

(get fresh at local bakery or gourmet market)

spicy brown mustard spread on each roll

First season the pork loin with salt and pepper. Roast in oven on 350 degrees. Should take 45-60 minutes. At 30 minutes with a pastry brush add the Dijon mustard. Internal temperature should be 145-160 degrees  based on your taste. Let rest 15 minutes before carving.

In a large sauté pan or flat griddle add a tablespoon of butter and lightly cook 2-3 slices of the deli ham for each sandwich. Set aside.

Time to put together your sandwiches: Cut open your rolls all the way through. Lay both sides down, top and bottom of the roll on a cookie sheet. Spread your spicy mustard on both sides of the bread.

Slice your pork loin thin. Look at picture above. Build your pork, ham, and swiss on sandwich and melt in the oven on 350 degrees for 5 minutes. Take out of the oven and layer your pickles on each sandwich and close them up. Cut them in half and serve with homemade potato chips. Enjoy!

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Tailgate Beer Clams

tailgate beer clams

Tailgate Beer Clams- Beer actually tastes great in many foods. We actually used a Budweiser because we did not want to over power the taste of the clams. My brother Justin gets some credit for this recipe.

little neck clams 1-2 dozen (rinsed and scrubbed)

olive oil 2 tablespoon

garlic 1 tablespoon

Budweiser beer 1/2 can

salt and pepper taste

Put a sauté pan on your stove or grill. Scrub and clean the clams well. Add the garlic and clams when the pan is hot. Move the pan so the clams and the garlic are moving… Turn clams over.

Add beer and bring to a boil. Add salt and pepper. No butter needed. When clams open they are done.The combination of the beer, garlic, and clam juice makes this simple and perfect. Eat out of the sauté pan. LOL-Enjoy.

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Marshmallow Frosting

jodis cup cake frosting

Another one of my Wife’s favorite recipes. All the kids love her frosting. Tastes like a giant marshmallow! This particular picture is a Christmas theme. You can add food coloring to change the theme.

unsalted butter 1 cup

confectioners sugar 1 cup

vanilla extract 3/4 teaspoon

marshmallow cream 10 oz. (Fluff or alternative)

Beat softened butter in a Kitchen Aide with wire whisk on medium to high until creamy. Add marshmallow cream and move speed to slow. Beat in confectioners sugar and vanilla. Increase speed to medium to high until fluffy. Enjoy!

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Party Mix

party mix

Great for the Football playoffs and Super Bowl! This is my Wife’s recipe and my kids can not get enough of it:

4 cups rice square cereal

4 cups corn square cereal

1 cup pretzel sticks

1 cup pretzel crisps (original) these are thin pretzel crackers

2 cups sea salt or garlic bagel chips

10 tablespoons butter

4 tablespoons Worcestershire sauce

2 teaspoons seasoned salt

1 tsp garlic powder

1 teaspoon onion powder

Heat oven to 250 degrees. In a large bowl mix cereal, pretzels and bagel chips. In ungreased large roasting pan, melt 8 tablespoons of the butter in oven, stir in 2 tablespoons of the Worcestershire sauce, 1 1/2 teaspoons of the seasoned salt. 3/4 teaspoon of the garlic powder and 1/2 teaspoon of the onion powder.

gradually stir in the cereal mixture until evenly coated. Bake one hour stirring every 15 minutes. prior to  the last 15 minutes put 2 tablespoons of butter, 2 tablespoons of Worcestershire  sauce, 1/2 teaspoon seasoned salt, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder in a microwave safe bowl. microwave uncovered for 45 seconds. pour on top of cereal mixture, stir and cook for the final 15 minutes.

remove from oven and enjoy. store in airtight container.

Baked Taco Salad

taco salad

Great alternative or addition to Taco night in your home. You can purchase these at Bed Bath Beyond or on the Internet. They are called Taco Salad shell maker. Here’s an image to help you.

taco shell bowl maker

This recipe yields 4-6.

ground beef 1.5 pounds

onion 1/2 diced fine

garlic chopped 1 teaspoon

chili powder 2 tablespoons

cumin 1 tablespoon

paprika 1 teaspoon

salt and pepper taste

crushed red pepper 1/2 teaspoon

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

water 1 cup

olive oil 1 teaspoon

Add ground beef to sauté pan over medium heat, break down and brown. When cooked strain chop meat in colander and add olive oil to pan. Over medium heat add onion and garlic. Add meat back into pan and all seasonings. When all browned add water and let simmer for 5-10 until sauce reduces.

Add your favorite toppings to your Taco Salad:

  • shredded iceberg lettuce on bottom
  • shredded taco blend or cheddar cheese
  • Pico de Gallo or salsa
  • sour cream
  • guacamole
  • sliced black olives
  • roasted corn and black bean salsa
  • jalapeño pepper slices

Note: you can substitute the beef with turkey or chicken chop meat to make the dish healthier.

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Quick Meatloaf Recipe


Fast recipes for busy family’s…

chop meat 1.5 pound

onion soup mix package 1

egg 1

ketchup 2/3 cup (1/3 of cup for the topping)

bread crumbs 1/4 cup

parmesan grated cheese 1/8 cup

salt and pepper taste

milk 1 tablespoon

BBQ sauce 1/3 cup

Add chop meat to mixing bowl. Add egg, 1/3 cup ketchup, onion soup mix, bread crumbs, cheese, milk, salt, and pepper. Mix by hand. Form a long log and place on sprayed baking pan.

In a small mixing bowl add left over ketchup and BBQ sauce. Whisk together. Add to top of meatloaf. Cook 35-40 on 350 degrees. Fast and delicious. Enjoy!

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Beef Brisket

beef brisket.png

Beef Brisket Rub:

kosher salt 3 tablespoons

black pepper 2 tablespoons

paprika 2 tablespoons

chili powder 2 tablespoons

cayenne pepper 1 teaspoon

brown sugar 3 tablespoons

beef base 1/4 cup

water 1-2cups

liquid smoke 1/4 cup

BBQ sauce 1/4 cup

Mix all ingredients for the rub in a small bowl. Use half of this mixture to season raw brisket. Rub and coat all parts of beef. On a grill or large searing pan sear both sides of the meat on a high flame. Take off of grill or pan and let rest for ten minutes.

Coat beef brisket with rest of the rub. Then rub the beef base all over the brisket as well. In a roasted pan add 1/2 cup of water and all the liquid smoke. Cover with foil. Bake 2 hours on 375 degrees. Open every half hour and add a little water to keep the bottom wet.

After 2 hours drop oven to 300 degrees continue to add water as needed. Beef will cook approximately another 2 hours covered with foil.

When beef is fork tender take out and add au jus to a sauce pan. Add BBQ sauce and mix. Keep on the stove on warm. Let the beef rest 30 minutes before cutting. After cutting smother the beef in BBQ sauce and au jus mixture. Enjoy!

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