Well I started out with 2 chicken breasts and a plan.. then I got to go to IHOP for dinner.. (Nutella crepes are AMAZING in case you were wondering) Then it was a late day and quick dinner, and then I forget lol but now the chicken is defrosted and needing to be used! So I take from my shelf the Lipton side "Teriyaki Noodles" and start cutting chicken while I have the eldest practice her reading out loud to me. On a side note I figure this is a wonderful time to have her read to me as I can listen and help while getting something else done! Now.. for what went into this amazingly tasty dinner that I have no pictures of... again.. sorry.. I know.. I am slacking.. at least I am posting again!! So shhh lol
2 large boneless skinless chicken breasts (about 1.5 lbs or so)
2 packages of the above mentioned side (this is NOT needed as I learned lol)
2 TBLSP chopped garlic
teryaki sauce
3/4lb carrots (I used baby ones) cut on the bias (or in circles I dont care! lol)
4 ribs of celery
1/4 any color bell pepper you have (I used the chopped ones I had in the freezer, yellow and orange)
2 large clementines (mine were again frozen as I used the skins in soap.. yes.. soap)
1lb thin spaghetti (this is too much but it worked out lol)
chicken base paste stuff (or bullion)
orange juice
1 can of sliced water chestnuts
about 1/3 of a leek sliced and washed of course (ugh sand in dinner NOT good)
oh and about a TBLSP of brown sugar
now.. here is the long part.. cup up the chicken and put into a bowl (help sound out words from the eldest as needed from her new book) pour about 1/4 to 1/2 cup of Teryaki sauce on it and mix it all up. Start the side (this is not needed but you can do it anyway) cut up the rest of the veggies. (correct the youngest from poking the oldest while she is reading about 10 times) Heat up a large wok or another HUGE pan you have.. a pot will NOT work. When it is good and hot add the oil let it heat up before tossing in the chicken and garlic. Cook about 7 mins till cooked thru. toss in the veggies. Mix in the bowl the chicken was in 1/4 cupish of the teryaki sauce, the brown sugar, 3 cubes bullion or 2 teaspoons stock paste, 1/4 cupish of water and about a cup of OJ and mix it WELL. (tell the reading child that you are cooking and need to deal with that she can read more later or tomorrow but she is doing so good!) turn off the side as it is prob done by now. Add the liquid mixture to the pan and realise that the side is just not enough to go with the stir-fry you now have in the pan, get annoyed that you dont have angelhair pasta, and use thin spaghetti instead, break it into 1/3rds into the pan with the stir-fry and cover at hubbys thought. (see.. you need a HUGE pan lol) after 5 mins add another 1/8th cup of teryaki sauce to the pan and then about 1/2 cup of OJ to the pan. stir it all up good often keeping it covered in between. Let this cook about a total of 15 mins. PLEASE be careful, I left mine about 3 mins too long and it started to stick and burn on the bottom, but it was still SO tasty. Put into bowls and devour.
and hopefully another post tomorrow.. perhaps if you are good you will get the baked potato soup with ham recipe I made with a ham bone (dont like split pea soup so potato it is for using up the ham bones!)
Wednesday, April 4, 2012
Monday, April 2, 2012
Cock-a-Leeky Soup with homemade chicken stock
Heehee this one is just fun to say.. at least the 12 year old boy that lives in my head thinks so.. Of course I started this by looking up leeks. Found this, and then changed it pretty much all but the leeks and barley.. and no.. there are no pictures of this one.. perhaps the next time I make it..
1 chicken frame with the bits of meat left on from carving (I pulled mine from the freezer, it had some white meat left and about half the dark meat)
2 onions quartered
5 ribs of celery cut in thirds
6 carrots cut in thirds
any other veggie trimmings you have (I save mine in the freezer, like celery tops, carrot ends, asparagus ends, even potato bits.. what ever I know is edible but not always pretty or in the case of asparagus easy to eat but full of goodness for stock)
teaspoon black whole peppercorns
water to cover all the above in a 12 quart pot
4 carrots chopped
5 or 6 ribs of celery chopped
about half a head of garlic chopped (mine was about a tablespoon and a half when all said and done)
1 medium-small leek sliced and washed. (slice thin, and set into a bowl of water, swish it about to get the sand out)
1 cup barley
make the stock, this is so easy and SO full of flavor you will wonder why you bought it ever...
toss the chicken frame, carrots, celery, onions, and veggie ends into the pot, cover with cold water. This will take HOURS but only requires you to be home (I dont leave the stove on if I run out!). Cover the pot, put it on the burner on about medium high till it comes to a boil, then turn down to low (keep it as low as you can while maintaining a simmer). Leave this alone like this for HOURS. I am not joking, 6 of them.. at least... I normally start mine in the morning and leave it to after dinner, so figure mine goes for about 9 hours. The house will smell SO good. I promise. Just check it so often to make sure that your liquid doesnt get too low. Too low is when more then an inch of the makings are poking out. If this happens just add a bit more cold water. After it is done, pour everything thru a colander into a large bowl. Put the veggies and the bones and meat in another bowl. refrigerate over night. Now go to bed! lol the fast part is tomorrow.
Now, separate the veggies and bones from the meat. You can hold onto the bones and veggies if you want and reboil it, it will make AMAZING broth, I know it sounds insane.. but it is true.. I promise. (toss all in the big pot and boil again all day, strain and there you go!) Back to this dinner. Pour the stock you made into the pot again. add in the chopped carrots, celery, garlic, and the barley. Bring this to a simmer for 30ish mins with the lid ON. Add the leeks, and simmer for another 15 mins. Toss the reserved chicken meat into the soup, let it simmer for 5 to 10 mins till the chicken is heated thru. Serve. I know, there is no salt or pepper, add to your taste in each bowl! This is so good, I am VERY happy with this one.
Please keep in mind you can use this stock for ANY chicken soup or stew. It takes not much effort for TONS of flavor. DO IT!!
1 chicken frame with the bits of meat left on from carving (I pulled mine from the freezer, it had some white meat left and about half the dark meat)
2 onions quartered
5 ribs of celery cut in thirds
6 carrots cut in thirds
any other veggie trimmings you have (I save mine in the freezer, like celery tops, carrot ends, asparagus ends, even potato bits.. what ever I know is edible but not always pretty or in the case of asparagus easy to eat but full of goodness for stock)
teaspoon black whole peppercorns
water to cover all the above in a 12 quart pot
4 carrots chopped
5 or 6 ribs of celery chopped
about half a head of garlic chopped (mine was about a tablespoon and a half when all said and done)
1 medium-small leek sliced and washed. (slice thin, and set into a bowl of water, swish it about to get the sand out)
1 cup barley
make the stock, this is so easy and SO full of flavor you will wonder why you bought it ever...
toss the chicken frame, carrots, celery, onions, and veggie ends into the pot, cover with cold water. This will take HOURS but only requires you to be home (I dont leave the stove on if I run out!). Cover the pot, put it on the burner on about medium high till it comes to a boil, then turn down to low (keep it as low as you can while maintaining a simmer). Leave this alone like this for HOURS. I am not joking, 6 of them.. at least... I normally start mine in the morning and leave it to after dinner, so figure mine goes for about 9 hours. The house will smell SO good. I promise. Just check it so often to make sure that your liquid doesnt get too low. Too low is when more then an inch of the makings are poking out. If this happens just add a bit more cold water. After it is done, pour everything thru a colander into a large bowl. Put the veggies and the bones and meat in another bowl. refrigerate over night. Now go to bed! lol the fast part is tomorrow.
Now, separate the veggies and bones from the meat. You can hold onto the bones and veggies if you want and reboil it, it will make AMAZING broth, I know it sounds insane.. but it is true.. I promise. (toss all in the big pot and boil again all day, strain and there you go!) Back to this dinner. Pour the stock you made into the pot again. add in the chopped carrots, celery, garlic, and the barley. Bring this to a simmer for 30ish mins with the lid ON. Add the leeks, and simmer for another 15 mins. Toss the reserved chicken meat into the soup, let it simmer for 5 to 10 mins till the chicken is heated thru. Serve. I know, there is no salt or pepper, add to your taste in each bowl! This is so good, I am VERY happy with this one.
Please keep in mind you can use this stock for ANY chicken soup or stew. It takes not much effort for TONS of flavor. DO IT!!
Saturday, October 15, 2011
apple crisp
So we went apple picking last weekend. I LOVE apples. Crunchy tart cooking apples. We got Macoun apples. So tasty, and crunchy, sweet but tart, and JUICY! The first thing I made was an apple crisp. I let the 6 year old take pictures... so you will see what happens, and because of that there are a few missing, like the ingredients, sorry... But here is the tasty goodness....
1 cup brown sugar
1 cup flour
1 cup rolled oats
1/2 cup butter, melted
3 cups of apples, peeled, cored, and chopped (or my way as seen below) (I used 3 apples, it was closer to 3.5 cups)
1/2 cup white sugar
2 teaspoons cinnamon
Preheat oven to 350* and grease an 8" square pan
Mix together brown sugar, flour, oats,
It does make measuring the apples hard.
Lay the apples over the crumb mixture, then sprinkle with the white sugar and cinnamon.
1 cup brown sugar
1 cup flour
1 cup rolled oats
1/2 cup butter, melted
3 cups of apples, peeled, cored, and chopped (or my way as seen below) (I used 3 apples, it was closer to 3.5 cups)
1/2 cup white sugar
2 teaspoons cinnamon
Preheat oven to 350* and grease an 8" square pan
Mix together brown sugar, flour, oats,
Add butter..
Let the 5 year old help mix it up (it makes her happy)
This is what it should look like, all crumbly and good. You can add some cinnamon here if you like, I didn't and it was good.
Measure and chop the apples. We have a peeler corer slicer thingie,
I love it, makes it SO fast!! (dont mind the messy table this was being done as dinner was cooking too!)
It does make measuring the apples hard.
I chopped them into 4ths at that point.
Press half of crumb mixture into the bottom of the pan.
Put the rest of the crumb mixture on top of the apples.
Bake for 40 to 45 mins. You want it brown and crunchy on top, you will see the bubbly goodness peeking up in places. (Sorry no picture, we were eating dinner at the time and that was WAY more important to the 6 year old photographer)
I think next time I will add cinnamon to the topping. It was definitely tasty. More apples is more better. I also might try tossing the apples with the cinnamon and sugar next time.
Thursday, September 29, 2011
what to do with leftover taco filling
So, you have leftover taco filling? I know.. it's a shocking thing! I mean you can do nachos,but they are a bit over done honestly. Tasty, yes! Boring tho. I have been mucking around with other ways to deal with leftovers and have my family enjoy them. Pasties! Tasty little hand pies, filled with tasty goodness. So I hunted a pie crust recipe that used the food processor. I found this one.
http://www.marthastewart.com/333879/savory-pie-crust
Yield
One 9- or 10-inch pie shell
Add to Shopping List
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water
Directions
Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.
Now I did change it a bit, I cut my butter the night before, tossed with a small amount of flour, and put it into the freezer. I knew I needed it to be COLD, and frozen was about as cold as I could think of. I also omitted the pepper and added some garlic powder, cumin, and chili powder. Before I added the water, when I started getting things together I put the water into the freezer as well, again nice and cold, but with no ice cubes. I forgot to take pictures of all that.. but here is what you need..
2 batches of the above pie crust recipe
about 2 cups leftover taco filling (mine was beef this time, from the hurricane tacos posted here http://tastytoesandotherthings.blogspot.com/2011/08/hurricane-tacos.html just use beef instead of chicken)
about 2 cups of leftover rice
cheese
(please ignore the bread in the background of the picture, it is my tasty challah that the kids wanted some of)
roll out the crust in 2 batches,
and cut into about 4 inch rounds, I used a plastic cup to cut with.
Then a bit of taco filling
Now a bit of cheese
Now wet one side with a finger dipped in water, smush the halves together and push the sides closed, then press with the tines of a fork. Poke 2 sets of holes in the top to vent, and lay on a parchment lined sheet pan.
bake in a 350 oven for about 30 to 35 mins. they will look mostly the same but firmer when you poke them.
You will still have some oozing out even when you crimp well. At least I did.
The kids LOVE this. They would have eaten them all if I let them. YUM!! I did have a few left that did not have meat, I ran out, so I filled them just with cheese and rice, they were good too, not as good, but good. What can I say, I like the filling.
http://www.marthastewart.com/333879/savory-pie-crust
Yield
One 9- or 10-inch pie shell
Add to Shopping List
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water
Directions
Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.
Now I did change it a bit, I cut my butter the night before, tossed with a small amount of flour, and put it into the freezer. I knew I needed it to be COLD, and frozen was about as cold as I could think of. I also omitted the pepper and added some garlic powder, cumin, and chili powder. Before I added the water, when I started getting things together I put the water into the freezer as well, again nice and cold, but with no ice cubes. I forgot to take pictures of all that.. but here is what you need..
2 batches of the above pie crust recipe
about 2 cups leftover taco filling (mine was beef this time, from the hurricane tacos posted here http://tastytoesandotherthings.blogspot.com/2011/08/hurricane-tacos.html just use beef instead of chicken)
about 2 cups of leftover rice
cheese
(please ignore the bread in the background of the picture, it is my tasty challah that the kids wanted some of)
roll out the crust in 2 batches,
and cut into about 4 inch rounds, I used a plastic cup to cut with.
Now start filling. You dont want too much in, or they explode.
Just a bit of rice
Now a bit of cheese
Now wet one side with a finger dipped in water, smush the halves together and push the sides closed, then press with the tines of a fork. Poke 2 sets of holes in the top to vent, and lay on a parchment lined sheet pan.
bake in a 350 oven for about 30 to 35 mins. they will look mostly the same but firmer when you poke them.
You will still have some oozing out even when you crimp well. At least I did.
The kids LOVE this. They would have eaten them all if I let them. YUM!! I did have a few left that did not have meat, I ran out, so I filled them just with cheese and rice, they were good too, not as good, but good. What can I say, I like the filling.
Thursday, September 8, 2011
Cran-Pineapple Pork
So I am a fan of the quick and easy dinner. I like no fuss. It's just easier that way. I came up with this. It's not only easy, but TASTY.
Cran-pineapple Pork
1 pork roast (frozen or not) The size that will fit in your crockpot well
1 can jellied cranberry sauce
1 can pineapple chunks
chopped garlic to taste
Put roast into crockpot, open can of cranberry sauce and dump in (you can break it up a little) open can of pineapple (steal a few pieces cause they are yummy) and dump in, juice and all, toss the garlic in over everything. Put on low for about 8ish hours. (6 if its thawed) Take roast out, turn crock to high, thicken the liquid for gravy buy using cornstarch and water (it is just a faster way, and easier for the crockpot I find) make veggies, make a starch, and there you go!!! I would not advise eating the pineapple, it doesn't taste good. So you can use pineapple juice if you like. It might work. I don't know. If I ever get around to buying pineapple juice I will just drink it.
Cran-pineapple Pork
1 pork roast (frozen or not) The size that will fit in your crockpot well
1 can jellied cranberry sauce
1 can pineapple chunks
chopped garlic to taste
Put roast into crockpot, open can of cranberry sauce and dump in (you can break it up a little) open can of pineapple (steal a few pieces cause they are yummy) and dump in, juice and all, toss the garlic in over everything. Put on low for about 8ish hours. (6 if its thawed) Take roast out, turn crock to high, thicken the liquid for gravy buy using cornstarch and water (it is just a faster way, and easier for the crockpot I find) make veggies, make a starch, and there you go!!! I would not advise eating the pineapple, it doesn't taste good. So you can use pineapple juice if you like. It might work. I don't know. If I ever get around to buying pineapple juice I will just drink it.
Tuesday, September 6, 2011
Christmas Quiche
OK, OK, OK, I know it is a bit early. BUT you have to plan!! OK, "I" have to plan. This is what we have Christmas morning. Every year. It is easy. Make it the day/night before and just reheat in the morning while the coffee is making.
QUICHE
so simple..
1 pie crust (or not, if not spray the pie dishes with Pam or other non stick spray)
8 eggs
1/4ish cup of milk OR cream OR half and half
1/3 cup shredded cheese of your choice
1/2 lb bacon, or sausage, or1/3 cup chopped broccoli
Preheat oven to 350*
Take the pie plate, if you are using a crust, place it in the pan, if not spray with cooking spray.
In a LARGE bowl crack all 8 eggs add the milk/cream/half and half and mix well.
Into the crust or preped pie plate, put the filling topped with the cheese, then pour the eggs over top.
Place in oven and cook for about 30 mins, but check it. insert a knife and when it comes out clean it is done! So easy.
NOTE: if you are using the broccoli, it must be steamed 1st and then drained VERY well.
I also take the leftover bits of bacon, sausage, and broccoli and make "garbage quiche" SO good!. Make it the same way, just add all 3 things, the bacon, sausage, and broccoli (and cheese of course!) Same eggs and milk, and cooked the same way.
To reheat them, into the oven at 350 for about 15 mins. So pop them into the over, and then make the coffee!!
Enjoy the easy Christmas breakfast. You can of course add in some croissants, or the like to round out breakfast. I love this because I make it the night before in almost no time, and then while its cooking I wrap more gifts!
QUICHE
so simple..
1 pie crust (or not, if not spray the pie dishes with Pam or other non stick spray)
8 eggs
1/4ish cup of milk OR cream OR half and half
1/3 cup shredded cheese of your choice
1/2 lb bacon, or sausage, or1/3 cup chopped broccoli
Preheat oven to 350*
Take the pie plate, if you are using a crust, place it in the pan, if not spray with cooking spray.
In a LARGE bowl crack all 8 eggs add the milk/cream/half and half and mix well.
Into the crust or preped pie plate, put the filling topped with the cheese, then pour the eggs over top.
Place in oven and cook for about 30 mins, but check it. insert a knife and when it comes out clean it is done! So easy.
NOTE: if you are using the broccoli, it must be steamed 1st and then drained VERY well.
I also take the leftover bits of bacon, sausage, and broccoli and make "garbage quiche" SO good!. Make it the same way, just add all 3 things, the bacon, sausage, and broccoli (and cheese of course!) Same eggs and milk, and cooked the same way.
To reheat them, into the oven at 350 for about 15 mins. So pop them into the over, and then make the coffee!!
Enjoy the easy Christmas breakfast. You can of course add in some croissants, or the like to round out breakfast. I love this because I make it the night before in almost no time, and then while its cooking I wrap more gifts!
Impressed Chicken and Fruited CousCous
So here is another one that I don't have pictures of. I need to make it again before I can do that. However, this was VERY tasty and the kids gobbled it right up! I couldn't think of anything to call it other then "impressed chicken". I served it with something else new, "fruited couscous" again, very tasty! So here you go! This fed all 4 of us, 2 adults and 2 kids.
3 Boneless skinless chicken breasts
4oz (1/2 a block) cream cheese
2tsp garlic powder
tsp paprika
2tsp CRUSHED dried basil
2tsp CRUSHED dried oregano
2tsp CRUSHED dried parsley
1/2tsp black pepper
1/2 tsp minced dried onion
1/2 C seasoned flour (mix in some salt paprika garlic powder and pepper)
2 eggs mixed with about 1/2 C water
1C seasoned bread crumbs mixed with
1/4C crushed cheeze-its (left overs from the kids snacking)
pound the chicken thin
mix the cream cheese, paprika, garlic, onion, pepper, basil, oregano, and parsley together
divide the cheese into 1/3s and place each portion into the center of the chicken, fold the sides of the chicken OVER the cheese and then roll up.
Wrap in plastic wrap, and put into the freezer for about 30 mins or in the fridge for a few hours.
Mix up the seasoned flour, and bread crumbs.
Beat the eggs and water together.
roll the chicken in the flour, then egg then breadcrumbs.
preheat the oven to 400*
I would have liked to put the chicken in the fridge for another half hour at least, but didn't have time
Bake in oven for 30 mins uncovered (check temp at least 160* please!!)
Remove from oven and let set for about 10 mins.
YUM!!! This came out so good I was SO impressed with myself!! I served it with fruited couscous.
1 1/2 C water
1/2 tsp chicken base
1/8 C dried apples
1/8 C crasins
1 C pearl couscous
1Tblsp butter
heat water to boiling
add everything but couscous
simmer for 3 mins, add couscous
cook stirring occasionally for 5 mins
add butter and stir cooking for another 3-4 mins
let set for 5 mins
PERFECT!
Try it, impress everyone!!
3 Boneless skinless chicken breasts
4oz (1/2 a block) cream cheese
2tsp garlic powder
tsp paprika
2tsp CRUSHED dried basil
2tsp CRUSHED dried oregano
2tsp CRUSHED dried parsley
1/2tsp black pepper
1/2 tsp minced dried onion
1/2 C seasoned flour (mix in some salt paprika garlic powder and pepper)
2 eggs mixed with about 1/2 C water
1C seasoned bread crumbs mixed with
1/4C crushed cheeze-its (left overs from the kids snacking)
pound the chicken thin
mix the cream cheese, paprika, garlic, onion, pepper, basil, oregano, and parsley together
divide the cheese into 1/3s and place each portion into the center of the chicken, fold the sides of the chicken OVER the cheese and then roll up.
Wrap in plastic wrap, and put into the freezer for about 30 mins or in the fridge for a few hours.
Mix up the seasoned flour, and bread crumbs.
Beat the eggs and water together.
roll the chicken in the flour, then egg then breadcrumbs.
preheat the oven to 400*
I would have liked to put the chicken in the fridge for another half hour at least, but didn't have time
Bake in oven for 30 mins uncovered (check temp at least 160* please!!)
Remove from oven and let set for about 10 mins.
YUM!!! This came out so good I was SO impressed with myself!! I served it with fruited couscous.
1 1/2 C water
1/2 tsp chicken base
1/8 C dried apples
1/8 C crasins
1 C pearl couscous
1Tblsp butter
heat water to boiling
add everything but couscous
simmer for 3 mins, add couscous
cook stirring occasionally for 5 mins
add butter and stir cooking for another 3-4 mins
let set for 5 mins
PERFECT!
Try it, impress everyone!!
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