Homemade Basics: Chicken Stock

Chicken stock is an absolute must in my pantry, I use it in so many dishes.  I often use chicken stock instead of water when cooking rice and grits it really adds so much flavor to them.  I also love to use homemade chicken stock when I make chicken noodle soup it really makes it something special.  If you have never made chicken stock before then you are in for a real treat, It is so easy to make and so delicious.  I use the leftover chicken bones when I make a  herb roasted chicken.  You can also use a whole uncooked chicken but I prefer using just the remaining bones and skin from one I have already roasted it's just personal preference either way it will be delicious!

Ingredients

1 whole chicken or the remaining bones of a roasted chicken
2 Carrots, cut into large pieces
2 Celery Stalks, cut into large pieces
1 Large Onion, peeled and quartered
8-10 Garlic cloves, smashed
5 Whole Peppercorns
1 Bunch Fresh Flat-Leaf Parsley*
16 cups water

Directions
Add all the ingredients to a large stockpot or dutch oven on medium heat.  Once the mixture starts to bubble turn the heat down to medium-low or until there are only a few bubbles occasionally coming up from the pot.  Cook the mixture for about 3-4 hours until the color of the broth has darkened in color.  Let the mixture cool for about 30-45 minutes.  Using a large fine mesh strainer.  Strain the mixture into a large bowl.  Divide the mixture into desired portions.  I used plastic 2 quart soup containers.  Refrigerate for up to 1 week or freeze for up to 6 months.

*You can use leftover parsley steams for this stock.

Recipe Source:
Method Adapted from:
How to Cook Everything

Tex-Mex Pimento Cheese Dip

The first time I made this dip was for Lucy's first birthday party and it was a huge hit.  I make it every chance I get because I simply can't get enough of it.  Growing up in the south pimento cheese was a staple in our house so you can imagine my excitement when I ran across this dip on Pink Parsley's site,  I knew I had to make it and fast!  This pan of gooey cheesy goodness has so much flavor and is perfect to take with you to a Super Bowl party this weekend.  You better make sure you bring plenty of copies of this recipe with you because everyone will want it!

Ingredients

1/3 cup Mayonnaise

1/4 cup Sour Cream

6 oz. Cream Cheese

3/4 cup Roasted Red Pepper, diced

2 Jalapeno Peppers, ribs and seeds removed, diced

1 tsp. Worcestershire sauce 

8 oz. Sharp Cheddar Cheese, shredded

8 oz. Pepper Jack Cheese, shredded

1/3 tsp. Smoked Paprika

2-3 Scallions, chopped

Salt and Pepper, to taste

Directions

Preheat oven to 350 degrees.  In a large mixing bowl combine cream cheese, mayonnaise, sour cream, jalapeno peppers, scallions, roasted red peppers, smoked paprika, salt and pepper.  Mix until well combined.  Add the cheddar and pepper jack cheeses.  Mix until well combined.  Pour the mixture into a baking dish or cast iron skillet.  Bake for 20-25 minutes.  Serve immediately.  

Recipe Source:

Pink Parsley

Homemade Basics: Graham Crackers

First, I have some big news!  I am designing my very own webpage!  I am super excited about this new adventure.  I know just a little about web design and when I say a little I mean the size of a gnat!  I am learning more and more as I go-which is pretty exciting.  I am hoping to have my new website up and running in February.  There is still a lot to be done but as the days go by and my knowledge grows it gets closer to completion!
Now on to these graham crackers!  I am not sure if you've noticed but I like to make as many things as possible from scratch.  I am starting a series titled "Homemade Basics" to categorize all the great things you can make as home instead of buying fro  the store.  I am very excited to share with you some of my favorite homemade basics over the next few weeks.  I have already shared some really easy and great homemade recipes: Homemade Flour Tortillas, Homemade Pie Crust, and My Favorite Pizza Dough just to name a few.  These graham crackers are so much better than store bought and so much cheaper!  I hope you enjoy these as much as we do.

Ingredients

2 cups plus 2 tbsp. All-Purpose Flour

1/2 cup Whole Wheat Flour

1 cup dark brown sugar, lightly packed

1 tsp. Baking Soda

7 tbsp. Unsalted Butter, Cut into cubes and frozen for at least 30 minutes

1/3 cup honey

5 tbsp. Milk

2 tbsp. Vanilla extract

Cinnamon sugar topping, optional

Directions

Combine the flours, brown sugar and baking soda in the bowl of a food processor.  Pulse until combined.  Add the butter and pulse on and off on low speed until the mix is the texture of course meal.  In a small bowl whisk together the milk, honey and vanilla.  Add the liquid to the dry mixture in the food processor and pulse on and off until a dough forms.  The dough will be very soft and sticky.  Turn the dough out onto a large piece of plastic wrap and shape into a rectangle shape.  Refrigerate the dough for up to 2 hours preferably overnight.  

To make the crackers:

Divide the dough in half and place one half back in the refrigerator.  Lightly flour your work surface.  Roll the dough out into a large rectangle about 1/8 inch thick.  You can use a pastry cutter, pizza cutter or cookie cutter to cut the dough into your desired shape.  I used a square cookie cutter with a fluted edge.  Place the crackers on a baking sheet lined with a silicone mat or parchment paper.  Chill in the refrigerator for 35-45 minutes or in the freezer for 15-20 minutes. 

Preheat the oven to 350 degrees.  You can pierce the cookies with a skewer.  I have done this with other batches but did not do this for the pictured crackers.  If desired, sprinkle the crackers with cinnamon sugar.  Bake for 15-20 minutes turning the pan 1/2 way through.  Let crackers cool for 4 minutes then transfer to a wire rack to cool completely.  Store crackers in a airtight container.

Recipe Source:

Smitten Kitchen

Cranberry Pecan Chicken Salad

This past weekend I roasted a whole chicken for the sole purpose to make chicken salad!  I was on a mission to change up our normal lunch routine with something new and exciting.  This was the perfect choice!  We have enjoyed this so much I am definitely going to do this at least once a month.  Plus, I reserved the chicken bones to use for homemade chicken stock - stay tuned for that post coming soon.

I have made this chicken salad recipe many times and it is always so good! I like the combination of yogurt and mayonnaise it makes it super moist without being totally drenched with mayo.  I hope you enjoy this version chicken salad and who knows with this new tradition I am sure it will spark my creative side.  I think next time I may try Buffalo chicken salad! Yum!

Ingredients

4 cups cooked chicken, shredded

1 rib of celery, finely diced

2 tbsp. shallots, finely diced

1/2 cup pecans, toasted and chopped

1 cup dried cranberries

1/3 cup plain greek or  non-fat yogurt

1/3 cup mayonnaise

3 tbsp. red wine vinegar

2 tbsp. flat-leaf parsley, chopped

1/2 tsp. salt

1/2 tsp. black pepper

Directions

In a large mixing bowl combine all the ingredients.  Mix well.  Taste for seasonings.  Transfer to an airtight container and refrigerate for at least an hour before serving.  Refrigerate any leftovers for up to 5 days.

Recipe Source:

Annie's Eats 

White Chocolate Muddy Buddy Mix

Let me just say this stuff is incredibly addictive.  There you have been warned!  I had leftover Chex cereal from the holidays and wanted to be able to use it in something before it went stale.  I usually make Muddy Buddy Mix, but this year I wanted to do something different.  I went to the trusty intranet to see what I could find.  When I came across this recipe I knew it was the one!  I conducted this search about 2 weeks ago and I have been dreaming about making it ever since I saw it!  I was not let down one bit!  I am surprised I still have some left, I literally had to stop myself before I devoured the entire batch!

Ingredients

9 cups Chex Cereal

1/4 cup butter

1/2 cup peanut butter

1 cup white chocolate chips

1 tsp. vanilla extract

1 1/2 cups confectioners' sugar

Directions

Add cereal to a large mixing bowl.  Set aside.  In a medium microwave-safe bowl add the butter, peanut butter, white chocolate chips and vanilla.  Microwave on high for 1 minute.  Stir the mixture until well incorporated.  The mixture should be smooth.  If you still have some lumps microwave in 15 second intervals until the mixture is smooth.  Pour the mixture over the cereal and stir to combine.  Add the confectioners' sugar to a 2 gallon ziptop bag - I did not have one so I used a really big plastic bowl with a lid.  Add the coated cereal and shake vigorously.  Spread the mixture onto waxed paper to cool.  Store in an airtight container for up to a month.

Recipe Source:

Slightly Adapted from: High Heels & Grills 

Skillet Rotel Chicken

If you are looking for a quick and delicious meal you can make in 30 minutes...well, my friends...this is it!  I have tons of other things to blog about but this just leaped over all those!  I am almost ashamed to tell you the backstory on this dish but here it is:  About a million years ago, one of Gabe's co-workers gave him a recipe for Rotel Chicken.  Gabe surprised me by making it for dinner one night.  He may have made it one other time as well.  It was a great meal and we both liked it a lot, but for some reason, we just forgot about it.  I did not make it to the grocery store this weekend so we have been pantry eating all week.  Yesterday I was brainstorming like crazy to come up with a meal for tonight when this recipe came to mind.  I knew I had all the ingredients on hand.  There was one problem, though.  Since Gabe made it, he could not remember the recipe, so here is my own personal version of Rotel!

Ingredients

2-3 large boneless skinless chicken breast

1/3 cups onion, chopped

1 garlic clove, minced

1 tbsp. olive oil

2 cups chicken stock

1 can Rotel 

1 cup long grain white rice, uncooked

1/2 cup Monterey jack cheese, shredded

Salt and pepper to taste

Directions

In a deep large skillet on medium-high heat add the olive oil.  Cut the chicken breast lengthwise then across.  You should now have 8-12 pieces of chicken.  Once the pan is pretty hot add the chicken, onions, garlic. salt and pepper.  Cook the chicken for 5-7 minutes.  Add the chicken stock, rotel and rice to the pan.  Stir to combine.  Let the mixture come to a boil.  Reduce the heat to medium-low cover and simmer for 20 minutes or until the liquid has evaporated.  Top with the shredded cheese and let stand 4-5 minutes before serving.

Recipe Source:
Me

Caesar Salad

Happy 2014!  Wow! A new year!  I always love it around the first of the year; there is always so much going on. Resolutions are trying to be me,t and everyone is trying to recover from the holidays and all that food!  We are all trying to eat a little healthier to start the year off right.  I try really hard to get a well-balanced diet into our meals.  I also try to make as many things from scratch as I possibly can, and this dressing is no exception.  I have asked myself all weekend why I didn't try to make this dressing sooner!  I think maybe I was afraid of anchovies and the fact that most recipes for Caesar dressing call for a raw egg.  After having Jacob, I developed some sort of allergy to eggs.  I can eat eggs in things like cakes or bread, but I have a hard time with any type of cooked eggs like scrambled, deviled, quiche, etc.  This is why I have hesitated for so long.  Then I came across this recipe from the Pioneer Woman and knew I had to try it. The best thing about this dressing is that it is more on the side of a vinaigrette so it's healthier for you!  I am not sure how many healthy recipes I have, but I will do my best to try and incorporate more this month as we are on our health kicks!

Caesar Salad

For the Dressing
2 garlic cloves, peeled
4 whole Anchovy fillets
2 tbsp. Dijon Mustard, I used a very grainy mustard for this recipe
1 tsp. Red Wine Vinegar
1 tsp. Balsamic Vinegar
Juice from 1/2 lemon
1/2 cup Olive Oil
1 tsp. Worcestershire Sauce
1/4 Cup Parmesan Cheese, finely grated
Salt and Pepper to taste

For the Croutons
1/2 loaf of Crusty French Bread
2 tbsp. Butter
2 tbsp. Olive Oil
3 cloves Garlic, peeled and smashed
1 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

For the Salad
1 head Romaine Lettuce, chopped
1/3 to 1/2 cup Croutons
1/4 cup Caesar Dressing
Shaved or grated Parmesan Cheese

Instructions
For the dressing:
In the bowl of a food processor add the Anchovy Fillets, garlic, vinegar, lemon juice and Worcestershire sauce.  Pulse until well combined.  On low speed gradually add the olive oil.  Once the mixture is emulsified add the Parmesan cheese, salt and pepper and pulse once to combine.  Store the dressing in the refrigerator for up to 2 weeks.

For the croutons:
Preheat the oven to 375 degrees.  Lightly grease a baking sheet and set aside.  In a large skillet on medium  heat add the butter, olive oil and garlic.  While the butter, olive oil and garlic are heating cube the bread and set aside.  Let the garlic cook in the pan for at least 5 minutes.  Add the bread to the skillet. Toss until all the bread in well coated.  Add the garlic powder, onion powder, salt and pepper.  Stir until well combined.  Cook the bread until it's golden brown.  About 5 to 7 minutes.  Once the bread in nice and toasty transfer it to the baking sheet.  Bake for 10-12 minutes turning the pan 1/2 way through.  Cool completely and store in an airtight container for up to two weeks or freeze for up to 6 months.

To assemble the salad:
In a large bowl.  Add the romaine lettuce and 1/4 cup of the dressing.  Toss until well combined.  Add the croutons and shaved or grated Parmesan and toss again.  Serve immediately.

Recipe Source:
Caesar Dressing: Pioneer Woman
Croutons: Me