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 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...

For about 15 years, I've been making pies, and it's taken me just as long to perfect a no-fail pie crust. I know pie crust can be intimidating, much like biscuits — if you don't make them regularly, they never turn out the same. I, for one, can't make biscuits to save my life, unlike my grandmother, whose biscuits are legendary! I'm determined to master fluffy biscuits one day, so if you have a recipe, please send it my way via my Contacts Page! But back to pie crust! This recipe is consistently excellent, even if I go six months without baking a pie. I'm excited to share it with a friend this weekend for our "pie date." I'm still deciding what kind of pie to make, but I'm leaning towards chocolate. I'll be sure to share my choice with you all! Ingredients 2 cups all-purpose flour, plus more for rolling 3 tablespoons granulated sugar - if you are making this crust for a savory pie omit the sugar 1/4 teaspoon salt 2 teaspoons lemon ...

Celebrating its one-month blogaversary, this blog has exceeded all expectations! With 1300 page views, a picture featured on FoodGawker, and a Facebook page boasting 50 likes, it's been an incredible journey. I'm so grateful to all my friends and supporters, especially my husband Gabe, for their patience and understanding. While this process has been rewarding, it hasn't been without its stresses. I truly hope you're enjoying the content and will continue to follow along. My aim is to inspire you to get into the kitchen and explore new culinary adventures! On that note, I recently embarked on a new cooking challenge: homemade flour tortillas. Not only did I make them from scratch, but I also documented the steps to encourage you to try them out soon! To be honest, I was a bit apprehensive about making tortillas from scratch. Store-bought tortillas are perfectly acceptable and what my family is accustomed to. However, in my ongoing effort to incorporate more homemade ...