I just love having homemade stock on hand. Its so flavorful and simple. I’ve officially been turned into a believer now. Gone are the days when I would pick up some stock at the grocery.
For this stock, unlike my last foray into stock making, I just used what I had on hand. The remnants of an onion, several carrots, part of a celery stick, and fresh parsley.
While I haven’t actually tried it yet, the smell alone was enough to justify how amazing it is. In fact, I recommend realtors to make chicken stock to entice buyers when looking at a house.
These are one of those things that make me feel like super woman. Yeah, who makes their own chips. Ridiculous.
I was wanting to feel ridiculous and super woman, so I made a big batch recently. I had read several different versions in various places and decided to experiment with both corn and flour tortillas. I cut each into 6 triangles. Brush them on both sides with olive oil and sprinkle with your favorite seasonings.
Now Mark Bittman recommends adding your salt and seasonings after baking, but when I did this to the first batch, most of it fell off. I wanted highly seasoned chips, so with the next batch I rubbed the seasoning (I mixed up some Mexican seasonings.) in after add the oil. This worked out nicely. But I think my favorite way of seasoning was to mix the oil and seasonings and brush it on simultaneously.
In the end the flour tortillas were our favorite. Bryan loves them and insists that I make them again. And to be honest, they really aren’t that much trouble.
Ingredients: chicken, EVOO, onion, rice, stock, parsley, lemon.
I had never attempted a dish like this, but knew Bryan would love it.
Start by cooking your onions in oil until they are softened and clear. Then toss in your rice to coat with the oil. After that you add your chicken pieces and stock. Let it bubble and then cover and cook for about 20 minutes until the chicken and rice are both cooked.
I tossed in some frozen peas the last couple of minutes to add some color. Garnish with parsley and lemon juice.
We both liked the dish, but I thought it could use more flavor. Next time I’ll probably stick a bay leaf or other seasonings in as it cooks to infuse it with more flavor. But in the end it was a delicious, weeknight dish.
Filed under chicken, poultry
Ingredients: pork, spinach, peanut oil, garlic, soy sauce, lime, stock.
I marinated the pork after I chopped them with soy sauce and white wine vinegar while I did other stuff. I can’t testify that it was a huge improvement, but I always enjoy marinated meat and it probably did contribute to the end flavor.
Mark Bittman suggests getting all your ingredients ready before beginning any cooking as stir-frying can go pretty fast. No time in between steps to mince your garlic or juice your lime.
Start by cooking your pork until they lose their pink color. This should only take a couple of minutes. Remove from pan when done.
Next cook your garlic for a few seconds. I tossed in some hot pepper sauce during this step. Bryan likes things spicy. After about 30 seconds add in your spinach to let it wilt. Once it is all wilted add in the pork for a minute or so and remove from heat.
Serve over rice.
Bryan and I enjoyed this dish, but both thought that adding chopped peanuts would really kick it up a notch.
Sorry I’ve been out of it this week. I didn’t do much cooking last week and I just cooked something yesterday. BUT… We are getting internet at the house tomorrow and I’ll be able to post easier! Whooo! I’m pretty excited about. Stay tuned.
Ingredients: olive oil, balsamic vinegar, garlic, honey.
Combine all ingredients in the blender. Serve.
I just love homemade dressings. It makes me feel oh so talented and put together. I don’t know why. Maybe its because my mother never did it, and I just love out doing my mother. Sorry, Mom.
We had roasted garlic on hand from a Pioneer Woman recipe and as I was forbidden from ever eating roasted garlic on its own ever again (apparently it causes bad breathe and when consumed in large portions causes other digestive issues). So I decided I’d go ahead and make the vinaigrette to go with my chicken escabeche. It was delicious and easy and I had all the ingredients on hand, which really makes me happy.
Filed under dressing, salad
Ingredients: chicken, vinaigrette.
I was amazed at how easy and fast this recipe was. Faster than the 20 minutes Mark Bittman estimated. I like to buy the big packages of frozen chicken breasts from Sam’s. They are so handy to have around. I pulled out some breasts to defrost and started looking for an easy recipe. This has to be the easiest.
I rinsed off my chicken breasts from their defrosting juices and dried them. Then rub them with a little olive oil and broil 3-4 minutes per side until cooked. Then take your prepared vinaigrette, whether is store bought, the Roasted Garlic Vinaigarette as suggested, or another dressing of your choosing, and cover the chicken.
You can serve immediately, or let it sit in the vinaigrette for a few hours or days in the fridge. I served almost immediately (well, they sat for about 10 minutes while I roasted my asparagus) and then served. Total preparation time, under 15 minutes.
Filed under chicken, poultry