My version of Chicken & Noodles

This has become my new comfort food, and it's easy to prepare and tasty. It does take in to account cheating a little, going to the store and buying a whole rotisserie chicken, having homemade stock/broth on hand, and having the wife make mashed taters.

Yield: 8 Servings

      1 ea Whole rotisserie chicken, shredded (save the bones for broth!)
      8 c  Chicken broth, give or take if you like it soupy or not
      4 ea Ribs of celery, chopped
      4 ea Carrots, chopped
      1 ea Can of cream of chicken soup
      1 TB Garlic, chopped
      1 TB Mexican Oregano
      2 ts Seasoning salt (I use Johnny's)
      1 ts Ground pepper
     16 oz Frozen noodles

In a crock pot, cook carrots, celery and garlic in the broth for about 2 hours. Shred the chicken & add it and the canned soup and spices and stir occasionally. About two hours before serving, add the frozen noodles, stirring occasionally. Serve in bowls over mashed taters, I like having Johnny's Seasoning salt on hand.

Last time I added a few things, about a TB worth of thinly sliced mild red pepper and the same of sun dried tomatoes, for a little flavor and color.

Basque Beans

Thanks to Louis's Basque restaurant in downtown Reno NV for this inspiration. We went there for lunch on our anniversary and their beans were just tasty. This recipe is close, though a little more meaty and thicker I think.

• 1½ lb. dried beans (I used Great Northern White), rinsed and drained and soaked overnight.
  
• 5-6 cups beef stock (I use homemade, it makes a difference)
• Some ham, maybe a cup or so, cut in small pieces
• 1 leftover ham bone with plenty of meat attached
• 1 medium chopped onion
• 4 cloves chopped garlic
• 2 bay leaves
• ½ lb (or two links) of chopped cooked chorizo, I've found Johnsonville is excellent for this, not too fatty. Just put mine on a pan and baked in the oven.
  
• 1 TB Dried Italian herb mix
• 1/2 Cup Dried Mashed Potato flakes
  
• Salt and pepper to taste

1. Put the beans and cover with water into a heavy pot, cover and bring to a boil, simmer for 30 minutes, and let sit for 30 minutes. Drain.
2. Add all of the other ingredients except the chorizo to a crock pot. (Note: My small crock didn't hold, I had to use the larger one)
   
3. Bring the whole thing to high until bubbling, and then put to medium for 4-6 hours, occasionally sprinkling in dried potatoes to help thicken.
   
4. Add the chorizo and simmer uncovered for 20 minutes, stirring occasionally.