Chicken and Bean Soup

I know, I know... It's been a while yet again. Call me busy-exhausted. LOL. Not to mention poor.

On the up-shot, being poor meant that I got to try some new ideas with stuff I hadn't done in a while. Last night was one of them, and I liked it so much I figured I'd pop it up here so others can try it, too.

Serves: 12-14 people

6 cloves garlic, minced
2 c mixed beans/lentils/split peas
8 c boiling water
1 c dried vegetables
2 Tbsp freeze-dried red onions


2 quarts water
2 c chicken stock
2 chicken leg quarters
2 Tbsp dried rosemary, crushed *OR* 3 Tbsp fresh rosemary, minced
1 Tbsp dried sage *OR* 2 Tbsp fresh sage, minced
2 Tbsp Kosher salt
1 Tbsp Crushed Red Chile Flakes (optional)
1 Tbsp ground black pepper

12 oz dried pasta *OR* 8 oz uncooked barley

1 c sour cream
2 c diced tomatoes, drained

Take the first grouping of ingredients and let sit for between 5-12 hours to plump everything up.
In a large stockpot, bring the 2 quarts of water and the stock together with the leg quarters.
Bring to a boil, and add seasonings.
Reduce heat to medium and let cook about 30 minutes.
Add the bean mixture, water included, into the pot.
Cook about 2 hours.
Remove the chicken and shred it. If there is skin still on it, remove it, too.
Add the pasta or barley, and let cook on medium high until almost done.
Temper in the sour cream.
Mix in the diced tomatoes.
Let finish cooking until pasta or barley and beans are completely done.

Serve with your favorite artisan bread and enjoy!

Easy Spicy Chicken Soup

A little back-story... I was recently diagnosed with Fibromyalgia and Rheumatoid Arthritis. One of the reasons this blog was sort of put on the back burner. As the weather has been turning colder, I've been getting worse and worse. It's difficult sometimes to get enthused about something that could, potentially, set you back several days just from doing it. And when it's something that you normally love, it's just worse.

So - that being said... I just made a really simple, very tasty soup tonight. My husband was hit hard by some sort of bronchitis-like something that currently has him on antibiotics and cough syrup with codeine in it for sleeping. Keeping that in mind (and the fact that I've also been feeling less-than-stellar), I scoured the freezer and found a few things to start working with: boneless, skinless chicken thighs, a small package of roasted, chopped Anaheim chiles that I'd put away from the summer, and a pound of frozen mixed veggies. Soup it is, I thought...

It makes about 12 servings.

Ingredients:

4 boneless, skinless chicken thighs, chopped up into bite-sized pieces
6 cloves garlic, minced (adjustable to your preference)
2 Tbsp no salt seasoning mix from Costco (highly recommend it - tastes great!)
1 roasted Anaheim chile, minced (optional - if you don't like spice, don't add it)
2 cups dry elbow macaroni
1 lb frozen mixed veggies

Bring 10 cups salted water to a boil
Add the chicken, garlic seasoning mix and chile
Add the macaroni, and stir once it comes back to a boil
Let cook about 10 minutes, stirring occasionally
Add the mixed veggies
Salt and Pepper to taste.

This literally took me about 20 minutes from start to finish, and gave me plenty of time to sit down between times.

Other short cuts I like are getting the pre-minced garlic. It's great if your hands are really bothering you.

Turkey Enchiladas

Enchiladas are one of those go-to foods for me. If I'm feeling blue, or want something super filling and only have a little bit of meat, or leftovers, I make enchiladas. They're tasty, and very very filling. I don't make them like most people do, though...

Filling:

2 lb meat, cooked, your choice
2 c cooked rice (spiced how you like)
2 chipotle peppers in adobo, minced
1/2 c queso fresco, cubed
1/2 c cotija, cubed

6 medium or large flour tortillas
3 cups enchilada sauce (homemade or package, your choice)
1 c shredded colby jack cheese
1/2 c black olives, sliced
1/3 c chopped cilantro

Pre-heat oven to 350 degrees f.
Mix meat, rice, peppers, and cheeses all together in a hot pan and mix until fully combined.
Divide into 6 equal parts, and ladle into the tortillas
Roll tortillas around the filling, and place into a baking dish
Ladle over the enchilada sauce (Yep - no dipping the tortillas)
Top with the shredded cheese and black olives
Bake for 20 minutes
Top with cilantro and serve

Parmesan Crusted Pork

Actually, this can be done with chicken as well, if you'd rather. The trick is to try and make it about a 1/2 inch thick, and even across the whole portion of the meat...

1 lb white meat (pork or chicken), butterflied flat

1 c flour
2 Tbsp paprika
1 Tbsp black cracked pepper
1 tsp Kosher salt

3 eggs, beaten
3 Tbsp milk

1 1/2 c grated Parmesan cheese

Set up your breading station: Pan 1 has the seasoned flour, Pan 2 has the eggs, Pan 3 has the cheese.

Pre-heat oven to 375 degrees.

In a large skillet, heat up vegetable oil to between medium and medium high
Make sure that the vegetable oil is about 1/4 inch deep - no more
Bread the pieces of meat and then lay gently and carefully into the heated pan
Let cook until golden brown, and flip
Let cook again until golden brown
Remove and place onto a broiling pan
Place in the oven for about 15-20 minutes or until the meat is fully cooked

**Note that chicken is a little more delicate than pork is, so it may take less time to finish it off in the oven**

Homemade Chicken Nuggets

Serves about 5 very hungry people.

3 thawed chicken breast, cut into chunks 1-2 bites big

Breading:
3 cups cheese crackers (your choice of flavor - I love the 4 cheese)
30-40 Extreme Buffalo Wing Pringles chips (the ones with Frank's Red Hot on them)

Wet ingredients:
2 eggs
1 Tbsp olive oil
1/2 cup milk
1/4 c Frank's Red Hot sauce

Heat oven to 375 degrees F
Crunch the crackers up into a powder, in a ziploc bag, with a rolling pin
Pour breading into one large container
Mix the wet dredge well in another container
Place pieces of the chicken into the wet, and let soak a few minutes
Remove and place into the breading, and coat completely
Lay onto a cookie sheet
Repeat until all the pieces are done
**you may need 3 cookie sheets, to make sure they don't get crowded**
Drizzle a little bit of olive oil onto the chicken
Place into the oven and cook about 12-14 minutes
Remove and serve with your favorite dip

Potato Cakes

I came up with this recipe last night when I was at a loss as to what to do with potatoes. Sometimes, going in a completely different direction can lead to good things - this being one of them... This does have the option of being easily vegetarian, which is great.

Yields about 20 potato cakes, 3" diameter

4-5 fist-sized russet or Idaho potatoes, washed and large diced (about 1" cubed)
2 eggs
1/4 c milk
**optional ingredients can include shredded onion, bacon, garlic, whatever you want**
up to 1 c all purpose flour (depending on what is needed)
Salt
Pepper

Boil potatoes to just past done (not easily mashed, but smash-able*)
Drain and place into a medium bowl
Smash potatoes but leave some chunks, and add eggs and milk.
Add flour, 1/3 cup at a time, until the mixture is thick and does not easily drop off a spoon

In a medium saute pan, heat 1/2" olive oil and 1 Tbsp bacon fat (optional)
Take one large spoon-ful of the dough and place into the oil, then spread til it's about 3/4" thick
Repeat until you have 3 or 4 in the pan at one time
Fry until golden brown, then gently and carefully turn
Fry until golden brown
Place onto a paper towel to drain
Repeat until finished

*think potato salad done, rather than mashed potato done

Street Vendor Tacos...

About five years ago, I did an externship at a local Caribbean/Florida/cum Northwestern restaurant and catering company.

Prior to that, while I had gone through "International Cooking", I hadn't had too much in the way of understanding much of anything that was regional in the way of Hispanic foods. I knew they were spicy, and I knew that I liked a lot of it. I also knew that most of what I got in the so-called "Mexican" restaurants (read chain restaurants like Azteca and the like) were *not* Mexican at all, but a Tex-Mex blend of ideas and components that, while tasty, really had nothing to do with South or Central America or its eating habits.

Imagine my surprise when the five women and four men I worked with at my externship showed me what different regions did, even within a 100 mile radius of Mexico city. I learned there how to make street tacos, and they quickly became my favorite treat in the world. I normally didn't have a way to make them for just myself, as it has a lot of condiments involved, and I don't necessarily want to eat 20 of them at a time...

So, since last night I was guaranteed to have at least 3 people besides myself to feed, I figured it was a perfect time for me to make tacos.

Makes about 20 small street tacos

20 small soft corn tortillas
2 lbs chicken breast, chopped into bite-sized pieces
2 chipotle chiles in adobo sauce, minced
1 Tbsp garlic salt
1 Tbsp olive oil

optional toppings:
cotija cheese crumbles
queso fresco (mild white cheese)
pico de gallo
salsa
guacamole
sour cream
lettuce

Cook the chicken with the chiles and garlic salt in the olive oil on medium high heat until they are just brown.
Remove from the heat and steam the corn tortillas until they are pliable.
Add chicken, and your optional toppings.

Enjoy!

Delicious home-made Crock-pot Beef Stew

I haven't been able to run test recipes for a while now, and for that I apologize. It seems like whenever I get the chance, two seconds in something happens and I have to put everything on hold. *chuckle* This recipe is for those who think that those beef stew packets are all that... :-) You don't need to spend so much money on those things, though. Trust me.

Dredge mix:
2 c flour
2 Tbsp paprika
1 Tbsp onion powder
2 Tbsp garlic powder
salt
black cracked pepper



2 lbs beef, cubed into bite-sized pieces

5 Tbsp olive oil
3 Tbsp Butter

4 c water, beef or veggie stock

1 bunch celery, chopped
1 large red onion, chopped
6 large carrots, scrubbed and chopped
5 large potatoes, scrubbed and chopped

5 cloves garlic, minced
4 Tbsp lemon juice
3 cups frozen petite green peas

Heat olive oil in a large skillet.
Dredge beef well in the flour, then add, a little at a time, into the skillet.
Cook until brown and place into the waiting crock-pot.
Repeat until all the beef is done.
Add all the vegetables, withholding the garlic and peas.

Melt butter into the hot skillet and add remaining flour mixture.
If needed, add a little extra butter or flour to make the roux paste.
Cook until the flour smells nutty and turns a dark brown. Be careful not to burn it.

Slowly add your water/stock about 1 cup at a time, and stir until mixed with no lumps. As it gets more soup-like, you can add more stock at a time until completely mixed.

Add the sauce to the crock-pot, turn on high, cover, and leave sit for about 3.5 hours.

Test the potatoes with a fork, and if almost fork-tender, add the garlic and lemon juice.

Let sit another 30 minutes.

Add frozen peas, and remove from heat, stirring.

Serve with crusty bread.

The Best Darned Chili Mac EVER!

I'm not into diner food, per se. Honestly speaking though, if my husband offers to cook for the night, I'm all for it, even if it IS chili mac from a box and a can. Still, I know that even diner food can be absolutely delicious if the person cooking it pays attention and does it lovingly.

The other night I was not in the mood to cook at all. Strange, I know, but still... So, there I was, defrosting some pork carnitas cuts, and trying to figure out a way I could make them into something that sounded tasty... And, I decided on chili. But I needed something more, since my daughter, being a young 22 month old, can't handle a lot of spice. BUT, she loves a food adventure, and really likes flavor. So, I considered what I had...

Looking in my pantry, I found a bag of wheel noodles, some butter, some flour, some milk, and some cheese... So, technically speaking, I *could* make it from scratch... And, the idea was born...

1 lb pork carnitas, cut to 1/2 inch chunks
3 cloves garlic, minced
1 can tomatoes with green peppers and onions
1 can (small) tomato paste
1 can "chili" beans (they have the spices already in them)
1 packet chili seasoning

Heat a pan to medium-high heat
Add Pork and begin to cook, moving around to brown
Once mostly cooked, add the garlic
Continue to cook until pork is done
Add tomatoes, tomato paste, beans and seasoning
Reduce heat to low, stir to combine, and let simmer

MEANWHILE....

Bring 8 quarts of salted water to a boil
Add 2 cups dry wheel pasta
Stir once water starts boiling again

While that is cooking...

2 tbsp flour
2 tbsp butter
1 c whole or 2% milk
1 c shredded cheese

Melt butter in a pan on medium heat
Add flour to the pan, and whisk to combine together
Cook on medium-low heat, whisking until you smell the flour get nutty
Add the whole milk a little bit at a time, whisking to combine
Once smoothly combined, add shredded cheese to the mix

Once pasta is cooked, drain, and add cheese sauce to it

You can either place the mac and cheese on the bottom of the plate and pour chili over it, OR you can mix the two together completely.

Another great way to do this is to make hashed browns and serve the chili over them.

Enjoy!!!

Southwest Chicken Egg Rolls

Makes 30 small “snack” egg rolls, or 15 large egg rolls

This actually contains 2 recipes, one for roasted corn and black bean Pico De Gallo, and one for the actual southwest chicken egg rolls… The Pico De Gallo is great for a chip dip, served mixed in a salad, or even as part of a chili…

Pico De Gallo

5 large red tomatoes, seeded and diced
5 large yellow tomatoes, seeded and diced
1 red onion, diced
1 12 oz can black beans, rinsed
2 c frozen corn, roasted in the oven with olive oil
2 oz cilantro, chopped
1 large lime, (just the juice and zest of it)
1 serrano chile, seeded and minced
4 cloves garlic, minced
Salt and pepper

Mix all ingredients together, salt and pepper to taste.

Tip: The longer you let it sit, the better the flavors mix together.

Southwestern Chicken Egg Rolls

2 pkg medium or large egg roll wrappers
1 whole chicken, roasted, picked and chopped
1 full recipe of Pico De Gallo
1 lime, juice and zest
2 oz cilantro, chopped
4 cloves garlic, minced

Mix all ingredients together (except the wrappers), and let sit about 1 hr
When ready, get a small dish of water to help seal the wrappers
Follow wrapping instructions for making egg rolls
Make sure egg rolls and wrappers are kept under damp cloths or paper towels to keep them supple
Try not to let them touch one another, and lay a damp paper towel between layers if necessary
Heat vegetable or peanut oil to 360 degrees
Carefully deep fry each one until skins are turning a golden brown
Remove and place onto a drain rack
Serve hot, with sour cream, and enjoy!

Red Flannel Hash

Want to know what to do with your corned beef leftovers... Well, if you had any? This is an old family recipe of mine that I loved - even though, I must admit, I'm not a huge fan of beets. If you aren't a huge fan of beets, either, don't worry. Trust me, you'll find that it's actually quite tasty. If you ARE a huge fan of beets, this is a fun way to get them into your diet.

2 large baking potatoes, cleaned and diced
1/2 c water
2 Tbsp salt
1 Tbsp cracked black pepper
1 large onion
1 Tbsp olive oil
1 can diced beets**
8-10 oz corned beef, cooked and diced

In a large frying pan, place diced potatoes onto the bottom
Add water and seasoning
Cover and let steam on medium heat until water is completely evaporated (about 10 minutes - potatoes should be completely cooked at this point and just need browning)
Add onion and olive oil, and stir to combine completely
Add beets and corned beef
Stir to combine completely
Cook about 5 minutes to completely heat through
Serve