Miranda's Kitchen Adventures

Chicken stock is a pantry essential for me, as I incorporate it into a wide variety of dishes. I often use it in place of water when cooking rice and grits to significantly enhance their flavor. Homemade chicken stock is also my secret ingredient for an exceptionally special chicken noodle soup. If you've never made chicken stock from scratch, you're in for a delightful surprise! It's incredibly easy to prepare and yields a truly delicious result. I typically use the leftover bones from my herb roasted chicken , though a whole uncooked chicken can also be used. It's simply a matter of personal preference; either method will produce a delicious stock! 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 ingredie...

I first whipped up this dip for Lucy's first birthday, and it was an instant sensation! I'm completely hooked and make it whenever I get the chance. Growing up in the South, pimento cheese was always on hand, so you can imagine my excitement when I discovered this recipe on Pink Parsley's site. I just had to make it, and fast! This pan of gooey, cheesy deliciousness is bursting with flavor and would be absolutely perfect for a Super Bowl party this weekend. Be sure to bring extra copies of the recipe – everyone will be asking for 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,...

I have some big news: I'm designing my very own webpage! I'm super excited about this new adventure. I know just a little about web design, but I'm learning more and more as I go, which is pretty exciting. I'm 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, onto these graham crackers! You may have noticed that I like to make as many things as possible from scratch. I'm starting a new series titled "Homemade Basics" to categorize all the great things you can make at home instead of buying from the store. I'm very excited to share some of my favorite homemade basics over the next few weeks. I've already shared some really easy and great homemade recipes, including Homemade Flour Tortillas , Homemade Pie Crust , and My Favorite Pizza Dough , just to name a few. These graham crackers are so much better and cheaper than store-b...

To shake up our usual lunch routine, I decided to roast a whole chicken this past weekend, specifically to make chicken salad! It was the perfect choice, and we've enjoyed it so much that I'm planning to make this at least once a month. Plus, I saved the chicken bones for homemade chicken stock—stay tuned for a future post on that. I've made this chicken salad recipe many times, and it's always delicious! I love the combination of yogurt and mayonnaise; it keeps the salad incredibly moist without being overwhelmed by mayo. I hope you enjoy this version of chicken salad. Who knows, this new tradition might even spark my creative side—I'm already thinking about trying Buffalo chicken salad next! 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 ...

Consider yourself warned: this stuff is incredibly addictive! With leftover Chex cereal from the holidays, I wanted to find a new way to use it before it went stale. Usually, I'd make Muddy Buddy Mix, but this year I craved something different. A quick search on the intranet led me to this recipe, and I knew instantly it was the one. I've been dreaming of making it for two weeks, and it absolutely did not disappoint! I'm genuinely surprised I still have some left; I had to physically stop myself from devouring 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 smoo...

Friends, if you're seeking a quick and delicious meal ready in just 30 minutes, look no further! While I have a backlog of content, this recipe jumped to the front of the line. I'm almost embarrassed to share its origin, but here it is: Eons ago, one of Gabe's colleagues shared a Rotel Chicken recipe. Gabe surprised me by making it for dinner, and perhaps one other time. We both loved it, but for some reason, it slipped our minds. Having skipped the grocery store this weekend, we've been relying on pantry staples all week. Yesterday, brainstorming dinner ideas, this forgotten recipe resurfaced. I knew I had all the ingredients. The only hitch? Gabe couldn't recall the recipe, so here's my personalized take on 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, shre...

Happy 2014! A new year always brings so much excitement. The beginning of the year is a time for resolutions, recovering from the holidays, and focusing on healthier eating habits. I always strive for well-balanced meals and enjoy making dishes from scratch, and this Caesar dressing is no exception. I've wondered why I hadn't made this dressing sooner. Perhaps it was the anchovies or the raw egg typically called for in Caesar dressing recipes. After having Jacob, I developed an egg allergy, making it difficult to eat cooked eggs like scrambled, deviled, or quiche, though eggs in baked goods are fine. This allergy is why I hesitated for so long. However, I found a recipe from the Pioneer Woman that I knew I had to try. What's great about this dressing is that it's more of a vinaigrette, making it a healthier option! I'm committed to sharing more healthy recipes this month as we embrace our health kicks. Caesar Salad For the Dressing 2 garlic cloves, peeled ...