Chicken Stock

Several people have mentioned that they can't make some of the recipes I've posted because they don't have a pressure cooker. After I told them to buy one (seriously, you won't regret it), I got to thinking that maybe I should come up with a basic chicken/chicken stock recipe that everybody can use. So here you go.

1 whole fryer chicken (cleaned, giblets removed)

1 pkg celery (not just celery hearts, you want the stuff with the leafy tips)

3-4 full-size carrots

1 onion

2qts Water

Seasonings (will need twice the amount listed)

2 tsp parsley

½ tsp ground sage

½ tsp poultry seasoning 

¼ tsp thyme leaves 

¼ tsp black pepper

1-2 tsp chicken bouillon or chicken soup base (low sodium if possible)

Chop the leafy tips (about 4" off the top of the stalks) off a bunch of celery. Rinse them off and put them in a large pot or Dutch oven. Peel and cut the carrots and onions into chunks and add to the pot. (I saved a handful to put inside the chicken cavity). Add the spices and ONE quart of water. Put the chicken in the pot and cover with a lid. Bring to a boil on high, then reduce heat and let simmer for 45-60 mins. Make sure once you reduce the heat that you're only getting little bubbles around the edge of the pan and not a rolling boil. Too much liquid will evaporate otherwise and you'll lose valuable flavor. 

Let the chicken sit for about 15 minutes to cool before removing it from the pan. Carefully, cut/pick the chicken off the carcass and set aside. Strain the vegetables from the broth and return them to the pan with the chicken carcass. Set the broth aside. Add the second set of seasonings and the last quart of water. Repeat the process for cooking the stock. 

This will give you enough chicken and stock for at least two pots of chicken noodle soup, or chicken and noodles. You can freeze whatever you don't use.

(To cut back on the fat, you can let the broth cool in the fridge then skim the fat off the top before freezing/using.)

Buffalo Chicken Salad

This is the most supremely lazy recipe for a most delicious meal.

Bagged lettuce (I used romaine, spring mix and baby spinach)
Grape tomatoes
Croutons
Pre-breaded chicken strips (frozen chicken tenders is what I used, but you can use fresh)
Cookies brand "Wings n' Things" hot sauce (or the sauce of your choice)
Ranch dressing (I use Hidden Valley Ranch - buttermilk recipe)

While the oven preheated for the chicken strips, I made the salad dressing and mixed the bags of lettuce together in a big bowl. Remember, I always make enough for lots of leftovers, hence the three bags of lettuce. Since my kiddo doesn't like croutons and hubby doesn't like grape tomatoes, I left the ingredients separate so everybody could make it to their liking.

Once the chicken strips were done, I dunked them in the hot sauce, then sliced them into smaller strips.

Throw everything you want in the bowl with the dressing and top with fresh crushed black pepper.

You could add shredded cheese, crumbled blue cheese, celery, carrots, bacon or any other fresh vegetables of your choosing.

Bavarian Pot Roast

For my first bridal shower almost twenty years ago, the theme was a recipe share. Guests brought index cards with their favorite recipes on them and gave them to me as I began my life as a new bride. One of the recipes I tried was my former MIL's recipe for Bavarian pot roast. Having been a fairly traditional person, I only made it once, but it did go over well, if I remember correctly. I have been in a serious tomato mood lately, so I thought I'd revisit my recipe box and try it again.

1 three to four pound pot roast (I used an arm roast)
4 T flour
2 T oil
1 c tomato juice (or 8 oz can tomato sauce)
1 c beef broth
1¼ c Coca Cola (or 1¼ c water and 2 T sugar)
1 T vinegar
½ tsp cinnamon
½ tsp ginger
½ tsp black pepper
1 tsp salt
1 bay leaf
1 chopped onion

Preheat your oven to 325°.

Cover the roast with flour and brown on all sides in the oil. While it's browning, mix the juice, broth, Coke, vinegar and spices together. Chop the onion and put it on the bottom of a large baking dish with the bay leaf. When the roast is browned, add it to the dish and pour the broth mixture over the top. Cover tightly with foil and bake for 3 hours. Let set for 15 mins and discard bay leaf before serving.

Serve with potatoes or over noodles or spaetzle.

Alfredo Sauce

Alfredo sauce has always eluded me. I've made it several different ways over the years and none of them have been tasty. An Italian friend of mine said, "don't skimp on the quality where cheese is concerned," so I didn't. It still flopped.

Finally, I realized the secret isn't just the quality of cheese, but the consistency with which it begins. Grated: doesn't work. Shredded: eww. But shaved? PERFECTION!

Honestly, though, don't skimp on anything. Use REAL cream. REAL butter and REAL cheese. None of that low-fat, half-n-half, imitation crap. Alfredo isn't meant to be diet-friendly. And if you're gonna blow your points, you might as well blow 'em big.

2 c real heavy cream
½ c real butter (salted is preferable)
1 tsp crushed garlic
¾ -1 c shaved Parmesan cheese
pinch parsley
pinch basil leaves
pinch oregano leaves

In a saucepan, combine cream and butter until the butter melts. Add garlic and herbs, mixing well. Slowly add cheese, stirring with a wooden spoon until it's all added and melted. Simmer over low heat for 10-15 minutes until the sauce is smooth and creamy. It will be a bit runny.

The second trick to perfect Alfredo? Combine with cooked pasta (spaghetti, fettuccine or pappardelle are perfect) that has NOT BEEN RINSED after cooking. The starch from the pasta is what will help thicken the sauce.

You can also add grilled chicken, cooked shrimp, steamed broccoli or mushrooms to the sauce for a bit of variety, too.

Lazy Man's Apple Crisp

You know I much prefer homemade to pre-packaged food, but in a time crunch (or during one of those middle-of-the-night cravings), this recipe works. It's also cost-effective and STOOPID simple.

1 large can apple pie filling (cherry, blueberry or any other flavor will work, too)
1 box Jiffy white cake mix
1 pkg instant oatmeal (or ½ c oats)
¼ c margarine or butter
Chopped walnuts (optional)

In an oven-safe dish, pour the pie filling. In a separate bowl, stir the cake mix, oats and butter until crumbly. Sprinkle over pie filling. Toss walnuts on top.

Bake at 350° for 15 minutes. Let cool 10 mins before serving.

My 2¢ Worth

I'm very fortunate to have good blog readers who don't do this, but when I look at other peoples recipes pages, I notice a growing trend and it really annoys me.

Jane Doe shares her recipe for a killer pot roast (her words, mind you -- I haven't tried it yet). Reader 1 comments, "This sounds great! I can't wait to try it." Reader 2 says, "Instead of water, I use beef broth, but I like your take on the (special ingredient)." Reader 3 responds, "Instead of beef broth, I mix a beef bouillon cube with a bottle of beer (or a can of Coke or a cup of coffee or whatever)." Reader 4 has to put her thoughts in, too, "I did this and used the Coke instead of plain water and used reduced salt beef bouillon cubes and added paprika, garlic powder and as a twist, a tablespoon of brown sugar. Excellent!"

*blink*

Dear Reader 1,
You get to stay.
Love,
That's How It's Done

Dear Readers 2-4,
If you did those things, then don't comment on this woman's recipe because you didn't use it - you adapted it and essentially created your own recipe. Especially you, Reader #4. It's kind of like that woman on Pinterest who "tests" the ideas but instead of following the DIY steps as they're written she substitutes different things and expects the same results. That's not how it works. Do your recipe the way you wanna do it, but don't act like you're doing the readers a favor by changing the recipe to something completely different and still acting like it's the original poster's recipe.

Love,
Peeved

Seriously, kids. It's not tough to create a recipe blog. Find a free blog site. Click "create" and post your own recipes, but stop playing "Telephone" with other people's recipes.

Annnnnd off my soapbox. Carry on and happy cooking.