I just love to make recipes using real food. Lemonade is such a treat but if you buy it out and about in the world, I bet you won't be able to pronounce several of the ingredients or even know what they are. I do not like a strong and tart lemonade that is sometimes bitter. I created this recipe today because I was tired of drinking water. :)
Ingredients:
1 1/2 - 2 lemons - squeezed
Simple Syrup
Water
Quart Jar
Directions:
Squeeze the lemons and pour juice into the jar. Add at least the same amount simple syrup, more if you want, to the jar. Then fill the jar with water. Place lid on jar and mix well. Keep in refrigerator and enjoy!!
Sunday, July 27, 2014
London Broil (aka Poor Man's Prime Rib)
Most of the time you can find a London Broil on sale for between $8.00 - $10.00 which is not bad because you can easily feed 4 with this piece of meat. It can easily be made with items on hand in your well stocked pantry. I got this recipe from Food Network. You can broil this but I am a griller so I always use my grill to make this delicious recipe.
Ingredients:
4 large garlic cloves, minced
4 Tbls balasmic vinegar
4 Tbls fresh lemon juice
3 Tbls Dijon mustard
1 1/2 Tbls Worcestershire sauce
1 Tbls soy sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp dried hot pepper flakes
2/3 cup olive oil
1 (2 to 2 1/2 pound) London broil
Directions:
To make marinade: In a bowl, whisk together marinade ingredients until combined well. Put London broil in large plastic bag and pour marinade over it. Seal bag, pressing out excess air and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, for 8 hours.
Remove meat from the marinade, discard the marinade and pat the meat dry.
Preheat a grill to high. Cook meat on high 9 minutes on one side, turn meat over and cook another 9 minutes. The meat should register 125 - 130 degrees, medium rare. Allow meat to rest for 10 minutes before slicing diagonally across the grain.
Ingredients:
4 large garlic cloves, minced
4 Tbls balasmic vinegar
4 Tbls fresh lemon juice
3 Tbls Dijon mustard
1 1/2 Tbls Worcestershire sauce
1 Tbls soy sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp dried hot pepper flakes
2/3 cup olive oil
1 (2 to 2 1/2 pound) London broil
Directions:
To make marinade: In a bowl, whisk together marinade ingredients until combined well. Put London broil in large plastic bag and pour marinade over it. Seal bag, pressing out excess air and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, for 8 hours.
Remove meat from the marinade, discard the marinade and pat the meat dry.
Preheat a grill to high. Cook meat on high 9 minutes on one side, turn meat over and cook another 9 minutes. The meat should register 125 - 130 degrees, medium rare. Allow meat to rest for 10 minutes before slicing diagonally across the grain.
Simple Syrup
This is the best stuff!! I can use it in hot tea, cold tea, lemonade and countless other recipes. I always have some on hand because it stores so easy in the refrigerator for a few weeks. I actually store it in a repurposed spaghetti jar. I am secretly a container hoarder. :) I usually double the recipe because my son uses it in his tea.
Ingredients:
1 cup sugar
1 cup water
Directions:
Mix together in pot and bring to a boil. Take off the heat and allow to cool before placing the refrigerator.
Ingredients:
1 cup sugar
1 cup water
Directions:
Mix together in pot and bring to a boil. Take off the heat and allow to cool before placing the refrigerator.
Wednesday, July 23, 2014
Bacon Potato Salad
This is a wonderful, savory and tangy dish. There are many versions of this salad out in the world, and I have probably tried most of them. This one is the best and is so easy. I use dried chives, so you only need about 2 tsp. Sometimes I do not have celery, that is okay, it just doesn't have the crunch as it would with the celery. I use my homemade mayo in the dressing, which makes it even more delish!!
Ingredients
- 2 lbs. red bliss potatoes [or new potatoes], cut into 1/2-inch cubes
- 1 cup Mayonnaise
- 1/3 cup diced celery
- 2 Tbsp. crumbled cooked bacon [or bacon bits]
- 2 Tbsp. chopped fresh chives or 2 tsp of dried chives
- 1 tsp. deli mustard or a 1/2 tsp spicy mustard
- 1/2 tsp. apple cider vinegar
- 1/4 tsp. sugar
Directions
- Cover potatoes with water in 4-quart saucepot. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until potatoes are tender, about 8 minutes; drain and cool slightly.
- Combine remaining ingredients in large bowl. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper. Serve chilled or at room temperature.
Sunday, July 20, 2014
Mustard
Yet another condiment recipe.
Ingredients:
1/4 cup water
4 tablespoons dry ground mustard
3 tablespoons white distilled vinegar
1/2 teaspoon flour
1/4 teaspoon plus 1/8 teaspoon kosher salt
1/8 teaspoon turmeric
Pinch garlic powder
Pinch paprika
Directions:
Place water, mustard, vinegar, flour, salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat and whisk until smooth.
Bring mixture to a boil, then reduce heat to a simmer until thickened, about 5 minutes, stirring often.
Allow mustard to cool, transfer to an airtight container and store in the refrigerator for up to a month.
Mayonnaise
I am on a quest to not buy anymore prepared condiments. So here is my recipe for mayo with lots of variations, thanks to the New York Times.
Ingredients
1 large egg yolk, at room temperature
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 teaspoon cold water
3/4 cup neutral oil such as safflower or canola
Directions:
- In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.
VARIATIONS
FOOD PROCESSOR MAYO: In the bowl of a food processor, whip together the yolk, lemon juice, mustard, salt and 1 teaspoon cold water. With the motor running, slowly drizzle in the oil until mayonnaise is thick and oil is incorporated. This works best if you double the recipe.
ELECTRIC MIXER MAYO: Double the ingredients for the mayonnaise and use an electric mixer instead of a whisk, dribbling the oil down the side of the bowl.
FLUFFY WHOLE-EGG MAYO: Use a whole egg instead of just the yolk, and eliminate the water. This works best in the food processor or mixer.
OLIVE OIL MAYO: Substitute extra virgin olive oil for all, or at least 1/2 cup, of the neutral oil.
GARLIC AIOLI: Finely chop 2 garlic cloves and mash with a pinch of salt until it forms a paste; mix with egg yolk before adding oil. Substitute extra virgin olive oil for at least half ofthe neutral oil.
ROUILLE: Combine a large pinch of crumbled saffron threads with 2 teaspoons boiling water. Let mixture cool completely. Whisk saffron water with 1 egg yolk, 2 teaspoons lemon juice, 2 finely chopped garlic cloves, 1/2 teaspoon tomato paste, 1/4 teaspoon salt and a pinch of cayenne. Whisking constantly, dribble in 1/2 cup extra virgin olive oil and 1/4 cup neutral oil until mayonnaise is thick and oil is incorporated.
LIME PICKLE MAYO: Whisk in 2 tablespoons finely chopped lime pickle at the end. (Lime pickle can be found in Middle Eastern and Asian markets.)
SRIRACHA MAYO: Whisk in 1 1/2 teaspoons sriracha, or more to taste, at the end.
ANCHOVY MAYO: Whisk in 4 minced anchovies at the end.
WALNUT MAYO: Substitute 1/3 cup walnut oil for an equal amount of the neutral oil.
OLIVE OR CAPER MAYO: Whisk in 2 tablespoons chopped olives or capers at the end.
SPICY CHIPOTLE MAYO: Whisk in 2 to 3 teaspoons chopped chipotle chile in adobo sauce at the end.
ROSEMARY BLACK PEPPER MAYO: Whisk in 2 teaspoons chopped rosemary leaves and 1/2 teaspoon freshly cracked black pepper at the end. If you like you can add 1/2 teaspoon grated lemon zest and a minced garlic clove, too.
SMOKY CHILE BACON MAYO: Fry 3 strips of bacon until crisp; chop and set aside. Pour the fat from the pan into a heatproof liquid measuring cup and add enough oil to make 3/4 cup total. Make mayonnaise, omitting mustard and using bacon fat-oil mixture. Stir in chopped bacon and 1/4 teaspoon hot smoked paprika at the end.
Ketchup
I no longer purchase ketchup, I take a little time and make my own. I can control the taste and ingredients. This is also a good base for the barbecue sauce recipe on the blog. It does not take long, and the taste is worth the little bit of effort.
Ingredients:
Ingredients:
Chili Seasoning and Chili Recipe
This is so easy and so tasty, you will never by the packaged stuff again!! When I make chili, I usually make it in the crock pot but you can use a pot on the stove, and it turns out just wonderful. One batch makes 2 - 3 recipes of chili.
Seasoning Mix
Ingredients:
1/2 cup dried parsley flakes
1/2 cup chili powder
1/4 cup dried minced onions
2 tablespoons salt
2 tablespoons cornstarch
1 tablespoon garlic powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons paprika
Mix together and store in an air tight container or in reused spice containers.
Chili Recipe:
Ingredients:
1 - 2 lbs browned hamburger
4 cans of kidney beans NOT drained
2 cans of tomato sauce
4 - 5 Tbls of seasoning mix
Place all ingredients in crock pot, cook on high for 3 - 4 hours or on low for 6 hours.
Serve with cheese and sour cream.
Seasoning Mix
Ingredients:
1/2 cup dried parsley flakes
1/2 cup chili powder
1/4 cup dried minced onions
2 tablespoons salt
2 tablespoons cornstarch
1 tablespoon garlic powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons paprika
Mix together and store in an air tight container or in reused spice containers.
Chili Recipe:
Ingredients:
1 - 2 lbs browned hamburger
4 cans of kidney beans NOT drained
2 cans of tomato sauce
4 - 5 Tbls of seasoning mix
Place all ingredients in crock pot, cook on high for 3 - 4 hours or on low for 6 hours.
Serve with cheese and sour cream.
Portuguese Sweet Bread
I LOVE to make my own bread, and this one is a family favorite that is easily prepared in a bread machine. The recipe originally called for al bread flour, however I use a wheat and white flour combination that turns out perfect!
Ingredients:
Ingredients:
1 cup milk
1 egg, beaten
2 tablespoons melted butter
1/3 cup white sugar
3/4 teaspoon salt
1 cup bread flour
2 cups whole wheat flour
2 1/2 teaspoons active dry yeast
DIRECTIONS:
Set machine to Sweet Bread and enjoy homemade bread in a few hours. |
Oil and Vinegar Dressing
As you can tell, I try to eat homemade as much as possible. I love a good salad but do not like the yucky ingredients in bottled dressings. I already have a red French dressing on the blog that I do use a lot but sometimes it can be a little heavy on some greens. This is an easy dressing that tastes wonderful and lasts for a few weeks in the refrigerator. Another good thing, it can be made from items you have in your kitchen.
Ingredients:
- 1 cup sugar
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 cup hot water
- 1/4 cup vinegar
- 2 garlic cloves, halved and crushed
- 1/4 cup canola oil
Directions:
In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing.
Cucumber and Onion Salad
I have always been a fan of this, it is simple and delicious. I used another recipe for many years and then came across this one from Taste of Home, and it is so good and easy. This is a great summer time salad. Enjoy!
Ingredients:
7 medium cucumbers, sliced
1 onion sliced
2 Tbls salt
1 Tbls celery seed
2 cups sugar
1 1/2 - 2 cups of apple cider vinegar
Directions:
Slice cucumbers and onions and place in large bowl. Top veggies with salt and celery seed. Mix together sugar and vinegar and pour over veggies. Marinate for a few hours. Mix before serving.
Ingredients:
7 medium cucumbers, sliced
1 onion sliced
2 Tbls salt
1 Tbls celery seed
2 cups sugar
1 1/2 - 2 cups of apple cider vinegar
Directions:
Slice cucumbers and onions and place in large bowl. Top veggies with salt and celery seed. Mix together sugar and vinegar and pour over veggies. Marinate for a few hours. Mix before serving.
Vanilla Ice Cream
Since I found this recipe, I no longer buy ice cream at the store. It is so easy and delicious. It is vanilla (which is my favorite, but can easily be made into chocolate (by adding 1 cup of chocolate chips to the drained mixture before chilling) or strawberry or any other berry by adding some fruit puree. I have a really nice ice cream maker that sold for $80 but I bought it at the end of the season for $20. They will be going on sale soon, so keep your eye out. Enjoy!!
Ingredients:
2 cups whole milk
1 cup sugar
4 egg yolks
pinch of salt
2 cups half and half
2 cups whipping cream
2 tsp vanilla extract
Directions:
In a medium saucepan, whisk together milk, sugar, egg yolks and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half and half and cream and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
Pour mixture into ice-cream maker and process according to manufacturer instructions.
Ingredients:
2 cups whole milk
1 cup sugar
4 egg yolks
pinch of salt
2 cups half and half
2 cups whipping cream
2 tsp vanilla extract
Directions:
In a medium saucepan, whisk together milk, sugar, egg yolks and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half and half and cream and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
Pour mixture into ice-cream maker and process according to manufacturer instructions.
Green Beans and Potatoes
Green beans are the best!! However, I do not like them when they are just boiled in water. I like more flavor. I took this recipe from Paula Deen about 10 years ago, and have used it ever since. It calls for chicken broth. You can use that but I had to be tied to canned and processed items so I either use broth I have saved from boiling chicken or I use the broth starter. It is like a bouillon cube but much healthier and it even comes in organic. It is somewhat liquid, and you can make your broth as rich as you like. Most of the time I leave the potatoes out, it is great either way. You can also use new potatoes, red potatoes or any potato with the texture like a Yukon Gold potato. If you do not have fresh green beans, you can buy frozen and allow them to thaw. They are okay but they have a slightly different texture than using fresh green beans.
Ingredients:
.
Meanwhile, in a large cast iron Dutch oven, or a large pot with a lid, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.
Ingredients:
- 3 pounds fresh green beans
- 1/4 pound salt pork, sliced or cubed
- 1/4 cup bacon grease
- 3 cups chicken broth, plus more if needed
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 12 small red potatoes
- 1 onion, cut into slivers
Directions:
Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
Meanwhile, in a large cast iron Dutch oven, or a large pot with a lid, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.
Chicken and Dumplings
Being from Eastern Kentucky, it is almost essential to be able to cook a good pot of chicken and dumplings. Last year when I took the Jr Chef Cooking Team to the state championship in Louisville, I was lucky enough to experience Bourbon Barrel Foods first hand. They make a wonderful Soy Sauce, Worcestershire Sauce and Teriyaki Sauce!! I have tried many recipes over the years, and this is the best one. Hope you like it too!! When I am making these for my whole family, I make a triple batch, but for just the immediate family, I usually make a double batch, and it does give me plenty for leftovers.
Ingredients:
Chicken (whole or parts - be sure to use at least some parts that are dark meat because it gives it a good flavor. To me, whole chicken is the best taste and cheapest way to go.)
2 c flour + 2-3 TBS
1/2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/3 c lard
1 c buttermilk
Directions:
Cover chicken with water and cook chicken until done. Remove chicken to bowl and allow to cool so the chicken can be removed from the bone. Save the broth for the dumplings. I use a large, tall stockpot, and I make sure that that it is more than half full of broth. If it is not, I add water to bring it up to that level. Begin to bring the stock up to a boil.
In a large mixing bowl, whisk together the flour, baking powder, and pepper. Use your hands, to work in the lard to the flour mixture until it is all worked in but not smooth and powdery. Gradually stir in buttermilk. Form a dough ball, and cut it into fourths. Roll each fourth out onto a floured surface to about 1/8 of an inch thick. You may need to sprinkle the top of the rolled out dumplings with flour. With a pizza cutter, slice the dough into 2×2 inch squares. Place the cut dumplings onto parchment paper or wax paper. Set the dumplings aside until all of the dumplings are cut.
Once all dumplings are cut and the broth is boiling, start adding each dumpling one by one. Take a spoon and carefully push them down so they are submerged. They will float but that is okay. Be sure to stir all the way down to the bottom to make sure they are not sticking on the bottom of the pot. Once all dumplings are added, continue to lightly boil for 10 minutes. After 10 minutes, place a lid on the pot halfway and continue to cook for another 10 minutes. Be sure to stir so the dumplings do not stick. Take a dumpling out and taste it, making sure it is not doughy in the middle.
These dumplings are best when made ahead a few hours or even a day before. The taste makes them well worth all of the effort.
Ingredients:
Chicken (whole or parts - be sure to use at least some parts that are dark meat because it gives it a good flavor. To me, whole chicken is the best taste and cheapest way to go.)
2 c flour + 2-3 TBS
1/2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/3 c lard
1 c buttermilk
Directions:
Cover chicken with water and cook chicken until done. Remove chicken to bowl and allow to cool so the chicken can be removed from the bone. Save the broth for the dumplings. I use a large, tall stockpot, and I make sure that that it is more than half full of broth. If it is not, I add water to bring it up to that level. Begin to bring the stock up to a boil.
In a large mixing bowl, whisk together the flour, baking powder, and pepper. Use your hands, to work in the lard to the flour mixture until it is all worked in but not smooth and powdery. Gradually stir in buttermilk. Form a dough ball, and cut it into fourths. Roll each fourth out onto a floured surface to about 1/8 of an inch thick. You may need to sprinkle the top of the rolled out dumplings with flour. With a pizza cutter, slice the dough into 2×2 inch squares. Place the cut dumplings onto parchment paper or wax paper. Set the dumplings aside until all of the dumplings are cut.
Once all dumplings are cut and the broth is boiling, start adding each dumpling one by one. Take a spoon and carefully push them down so they are submerged. They will float but that is okay. Be sure to stir all the way down to the bottom to make sure they are not sticking on the bottom of the pot. Once all dumplings are added, continue to lightly boil for 10 minutes. After 10 minutes, place a lid on the pot halfway and continue to cook for another 10 minutes. Be sure to stir so the dumplings do not stick. Take a dumpling out and taste it, making sure it is not doughy in the middle.
These dumplings are best when made ahead a few hours or even a day before. The taste makes them well worth all of the effort.
Egg Noodles
I just love egg noodles but the commercial ones sold just do not do it for me. I had been purchasing a homemade brand from Ohio but they do tend to be expensive. I know my Grandma McGough used to make homemade egg noodles for her large family so I didn't think it could be too hard. Grandma is not with us anymore so my Mom and I went searching for one that would match what my Mom remembered from the recipe. We found this one from Hillbilly Housewife.
Ingredients:
2 cups flour
1/4 teaspoon salt
2 medium eggs
1/4 cup water
Directions:
In a large bowl combine the flour and salt. Make a hole in the flour, like the center of a volcano. Crack the eggs into the hole. Now use your hands to mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. I like to knead the dough a few minutes to get it nice and smooth. You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.
After the dough has rested, lay it on a pastry cloth or waxed paper. Using a rolling pin, or sturdy bottle or cup, roll the dough out thinner than pie crust. Fancy noodles are made from rolling the dough out until it is almost see-through, but I am not that dedicated. After getting the dough as thin as your patience and arm muscles suggest, let it rest again, to dry slightly, if you have the time. It is easiest to cut after resting the dough for about two hours, but I often cut it right away with a pizza cutter. Use your own best judgment in this regard. However you do it, make squares or rectangles about 1/2 inch wide. Remember they will swell up as they cook, so make them smaller than you think you should.
To cook the noodles, drop them in boiling broth or bouillon from cubes. If some meat is in with the broth, so much the better. Simmer for 20 to 30 minutes, or until the noodles are tender enough for eating. Drain and serve plain with a little margarine, or don’t bother draining and serve as a soup or stew. These are quite delicious and an excellent way to make a little bit of meat go a long, long way.
Ingredients:
Directions:
In a large bowl combine the flour and salt. Make a hole in the flour, like the center of a volcano. Crack the eggs into the hole. Now use your hands to mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. I like to knead the dough a few minutes to get it nice and smooth. You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.
After the dough has rested, lay it on a pastry cloth or waxed paper. Using a rolling pin, or sturdy bottle or cup, roll the dough out thinner than pie crust. Fancy noodles are made from rolling the dough out until it is almost see-through, but I am not that dedicated. After getting the dough as thin as your patience and arm muscles suggest, let it rest again, to dry slightly, if you have the time. It is easiest to cut after resting the dough for about two hours, but I often cut it right away with a pizza cutter. Use your own best judgment in this regard. However you do it, make squares or rectangles about 1/2 inch wide. Remember they will swell up as they cook, so make them smaller than you think you should.
To cook the noodles, drop them in boiling broth or bouillon from cubes. If some meat is in with the broth, so much the better. Simmer for 20 to 30 minutes, or until the noodles are tender enough for eating. Drain and serve plain with a little margarine, or don’t bother draining and serve as a soup or stew. These are quite delicious and an excellent way to make a little bit of meat go a long, long way.
Barbecue Sauce
My son would eat barbecue sauce on anything, so we go through quite a bit of it. Upon reading the ingredients, I realized that commercial barbecue is not the best of things to eat. So I began a quest to find a good thick sauce that could be used pork, chicken or anything else you would want to be sauce on. I got this easy sauce recipe from Dads Cook Dinner. As you can see, this recipe can easily be adapted to your tastes and needs. Hope you enjoy it like we do!!
Ingredients:
Directions:
Ingredients:
- 1 cup ketchup (I use my homemade ketchup you can find on this blog)
- 1/4 cup molasses (or brown sugar, or honey - I think molasses is a better choice but it is your choice)
- 1/4 cup apple cider vinegar
- 1 tbsp worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp Franks Red Hot or any other hot sauce
Directions:
1. Put all ingredients in a bowl.
2. Whisk to combine
Friday, July 18, 2014
Chicken Pot Pie
I try to save money every chance I get, and I try to cook from scratch as much as I can. I use leg quarters because they are cheaper, and they produce a very good broth that can be used for making the cream of chicken soup to put in this recipe. This recipe can be made in a large casserole dish, a couple of smaller casseroles or even individual pies.
Ingredients:
4 - Chicken leg quarters (cooked, pulled from the bone and cubed). I think it is about 4 cups of cubed chicken.
1 - recipe of Cream of Chicken soup found on this blog
1 1/2 - 2 cups of cubed carrots (you can use frozen but I like to start from raw)
2 cups of cubed potatoes
2 cups of frozen peas
2 cups of corn (can be frozen or cut fresh)
1 - recipe of pie crust found on this blog
Directions:
Prep all veggies. Measure the ingredients for the crust and place in the refrigerator. Place the carrots in a pot, cover with water and bring to a boil. Boil until partially tender, about 5 minutes. Add the potatoes and boil another 3 - 4 minutes. Then add the peas and corn and turn off the heat and leave the veggies in the pot. Begin making the cream of chicken soup. As the broth and milk are coming to a boil, drain the veggies. Once the soup is complete, mix the chicken, veggies and soup together in a large bowl. Prepare the pie dough. Put your mix into a casserole dish or whatever you are baking it in, top with pie dough. Bake at 350 for 40 - 45 minutes for the larger casserole, 30 - 35 for the smaller casserole or 20 - 25 minutes for the individual servings. You can adjust the time to match the color you desire on the crust.
Ingredients:
4 - Chicken leg quarters (cooked, pulled from the bone and cubed). I think it is about 4 cups of cubed chicken.
1 - recipe of Cream of Chicken soup found on this blog
1 1/2 - 2 cups of cubed carrots (you can use frozen but I like to start from raw)
2 cups of cubed potatoes
2 cups of frozen peas
2 cups of corn (can be frozen or cut fresh)
1 - recipe of pie crust found on this blog
Directions:
Prep all veggies. Measure the ingredients for the crust and place in the refrigerator. Place the carrots in a pot, cover with water and bring to a boil. Boil until partially tender, about 5 minutes. Add the potatoes and boil another 3 - 4 minutes. Then add the peas and corn and turn off the heat and leave the veggies in the pot. Begin making the cream of chicken soup. As the broth and milk are coming to a boil, drain the veggies. Once the soup is complete, mix the chicken, veggies and soup together in a large bowl. Prepare the pie dough. Put your mix into a casserole dish or whatever you are baking it in, top with pie dough. Bake at 350 for 40 - 45 minutes for the larger casserole, 30 - 35 for the smaller casserole or 20 - 25 minutes for the individual servings. You can adjust the time to match the color you desire on the crust.
Cream of Chicken Soup
On my continuing quest to get away from processed foods, I have finally found a wonderful, easy and delicious recipe for cream of chicken soup. This soup is such a staple for so many recipes. With this recipe you can control the amount of salt and the seasonings. This is made from a cold roux, which is an easy way to make a thicken solution. For the broth starter, whenever possible, I use the broth from boiling chicken. When I have extra broth, I bag it in quart freezer bags in 2 1/2 cup amounts. I took this recipe from Pinch of Yum.
This recipe makes about 3 cups which is equivalent to two cans of prepared soup.
This recipe makes about 3 cups which is equivalent to two cans of prepared soup.
Ingredients:
- 2½ cups chicken broth (I used 2 cans)
- 1½ cups milk
- ¾ cup flour
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. black pepper
- 1 tsp. salt
- ½ tsp. parsley
Directions:
- Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
- Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
- Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
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