Archive for dinner

White chicken enchiladas

This is yet another link to someone else’s blog, but there are just so many great bloggers out there making great food! And, of course, The Pioneer Woman is one of my very favorites.

I had a slumber party with Charlotte and Qais the other night, and we decided to make her white chicken enchiladas for dinner. They were so good that I went home and made them the next night for Zach and me.

The Pioneer Woman’s White Chicken Enchiladas

When Char and I made them we used cream cheese in the inside instead of heavy cream, because her heavy cream had gone bad. When I made them I used the heavy cream. I couldn’t really tell a difference.

We used flour tortillas (fajita sized) both times, as well as the Sargento artisan blend mexican cheese (which has quite a kick too it, and made the dish a bit spicy).

We also used chicken breasts instead of a whole fryer chicken. But you could use a fryer chicken and then use the bones for chicken broth.

Zach and I have been gobbling this recipe up for the past couple of days. We’ve paired it with a salad to balance out the amount of cheese and cream in these.


Leave a Comment

Chicken Noodle Soup

Here’s what I made out of my chicken broth. I think it was one of the best things I’ve ever made. Adjust the ingredients based on your own personal preferences.

Chicken Noodle Soup

A few carrots, cut into thin slices.
A few stalks of celery, cut into slices, or diced if you aren’t a fan of celery
1/2 onion, diced
Chicken broth
Shredded or diced chicken meat
Egg noodles
Spices of choice

Put the carrots, onion, and celery into a large pot. Add chicken broth until you have a broth to veggie ratio that suits you (keep in mind you’ll be adding noodles and chicken).

Simmer until the veggies are *almost* done.

Add as many egg noodles as you’d like (remember that they’ll expand as they cook).

When the egg noodles are almost done, add the chicken.

Once it’s all cooked, add more broth if you’d like.

Then spice it up. I used some smoked paprika, a fair amount of salt, and a few dashes of garlic powder.

It was seriously delicious, and worth every minute.

Leave a Comment

Chicken broth

I came to the conclusion recently that I wanted to make homemade chicken broth. It seemed daunting. A lot of food blogs have tackled this and they all have some “secret” that makes it the best broth on earth, and to try to cook broth any other way is going to taste terrible.

My only secret is that the crock pot is your friend.

This is definitely not an exact recipe sort of thing. You need chicken, veggies, spices/herbs, and water. That’s all.

Start with a whole roasted chicken. You can roast one yourself, but I cheated and used one of those rotisserie chickens from the grocery store.

Pull all the usable meat off the bones. I’m not a big dark meat fan, so I left some of that on the bone.

Put the chicken meat in a container and refrigerate for some other purpose (such as chicken soup!)

Place the chicken bones in the crock pot. Make sure to include the fat and skin and whatnot. You want it all.

Cut up a half bunch of celery (I discarded the leaves), a few carrots, an onion, and any other random veggies you want. I used a bell pepper, too. Throw them in crock pot.

Since it’s the end of the growing season for herbs, I went out and picked what was left of my various herbs. I think I had a few kinds of basil and some pineapple sage. I took them in and washed them thoroughly, and tossed them in the crock pot, too.

Then fill the crock pot to about 1/2 inch from the top with water (I used filtered water).

Turn the crock pot on low (if your chicken was cold, you might want to turn the crock pot on high for a few hours, if you can, just to get it up to safe meat temperature quickly).

I let the broth cook for at least 18 hours.

When I felt like it was done, I turned off the crock pot and let the broth sit for a while so it wasn’t too hot to handle. Then I used a big slotted spoon and took out the largest pieces of chicken/veggies. You’ll want to throw this stuff out, because it’s not going to be good for anything else. Then I strained it all through my big colander, and finally through my mesh sieve.

Then I put it back in the rinsed out crock pot and put the insert in the fridge until the next day (or just a few hours, is probably fine).

After it was completely chilled I just used my mesh sieve to skim off the fat from the top (or use a ladle and ladle the broth through the sieve).

And there I had it. Broth! You can add spices and salt/pepper now, or you can wait and add it depending on what recipe you’re using your broth for.

Separate the broth into freezer bags and freeze them flat.


Comments (3)

Welsh Rarebit

Growing up we used to buy Welsh Rarebit frequently. We bought the kind from the freezer section, and it was really good. But when I saw Pioneer Woman post a recipe for it the other day, I knew I had to try it. The freezer stuff is bound to be full of all sorts of gross stuff, and probably loaded with sodium. This was so easy to make, and probably cost about the same as the freezer stuff.

Pioneer Woman’s Welsh Rarebit

I used a pecan ale, and I don’t know if it was the type of beer or the amount, but I found it to be a little too beer-y. There was also a touch too much cayenne for me. Next time I’d cut back just slightly on those ingredients. But it was VERY yummy, either way.

Sorry about only posting links to other blogs, but hey, at least I’m doing the dirty work for you. I’m just glad I’m feeling up to cooking a bit.

Comments (2)

Little Eggplant Alfredo Pizzas

Yesterday afternoon at work I started thinking about what I was going to make for dinner. I’d spent way too much at the store already this week, yet we’d already eaten the things I’d planned. A coworker came up and asked if I like eggplant, and when I said I do, she handed me two of them. I already had one at home, so it was pretty obvious that I should do something involving eggplant, especially after my success at eggplant parm earlier this week.

Before this week I’d only had eggplant disasters. There was the eggplant-as-noodles lasagna which was pretty awful. My sister, coincidentally, had the same experience, completely independent of my own. Before that there was the evil eggplant of doom that always chased Master Higgins in Adventure Island. You can imagine that it’s taken me a long time to warm up to that little plant.

Then I thought about all the Parmesan that I have, and thought of Alfredo sauce. Then I thought of biscuit pizzas. Thus it became:

Little Eggplant Alfredo Pizzas

Biscuits (I made 1/2 batch of this recipe, without the cheddar and thyme, but rolled it out thinner to make 10 biscuits instead of 5. You could make a whole batch for 20 biscuits, though, because there was plenty of alfredo leftover)

For Alfredo sauce:
1 eggplant, diced
1-2 cups Parmesan or asiago cheeses, grated
5 tablespoons butter, divided
1-2 cups milk
2 tablespoon flour
2 cloves garlic, minced
Salt and pepper to taste

To build your pizzas:
2 tomatoes, chopped
Extra grated cheese
Other things that sound good- you could do olives, fresh mozzarella, etc…

Cook the biscuits until they are just on the verge between underdone and done. Remove from oven. If they’re really puffy, squish them down just a little.

Throw 3 tablespoons butter into a large pot and add garlic and eggplant (you could throw in some onion, too… and I threw in some smoked paprika).

Stir frequently until the eggplant is tender. Create a little empty space in the middle of the pot and add the rest of the butter. Once that is mostly melted, add the flour and stir. Add the milk. Stir frequently until it is getting thickened.

Remove from heat and let cool until no longer bubbling. Add the cheese a little at a time. I used 2 cups, but mine was very very finely grated and fluffy. If yours is more dense, 1 cup would probably do.

Building your pizza:

Put a pepperoni in the middle of each biscuit (or more, if you love them like Zach does)

Add a spoonful of the eggplant Alfredo.

Top with tomatoes, etc, and then grate a little extra cheese on top if you wish.

Stick back in the oven for 5 minutes, or until cheese is melty.

Leave a Comment

Beer Boiled Beans

When I am at a loss as to what I should make for lunch for the week, I usually throw some beans in a pot and heat them up with spices. This week I managed to make some that I think were actually blog worthy- as long as you really like beans.

Beer Boiled Beans

Olive oil
1 can black beans, drained and rinsed
1 can garbanzo beans (chickpeas), drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 small onion, diced
2-3 cloves garlic, minced
2-3 tomatoes, chopped
1 tsp liquid smoke
2 tablespoons smoked paprika
1/2-1 beer (I used Newcastle. I think a nice brown nutty beer will work best.)

Coat the bottom of a large pot with olive oil and add in the onion and garlic. Cook until golden.

Add the beans, beer, liquid smoke, and paprika. Boil until they are more chili consistency, and less soup like.

Add the tomatoes and remove from heat.

Some days I sprinkled a little grated cheese on top.

You could also add a pepper or some chili powder, if you like things hot.

Leave a Comment

Springy Shells

I hope you don’t think I’m taking the easy way out by just linking to other blogs’ recipes. Some of these bloggers take great pictures and make their recipes look so much better than I could. So I figure why copy their recipes down just to have them not look as good.

Pioneer Woman, especially, makes me want to just provide you with a link. Last night I made her springy pasta, though I did lighten my version up just a bit.

Despite her protests, I made mine with part-skim ricotta. I used 1/2 cup of egg beaters intead of two eggs. I added some spinach to the mix, because I had it in the freezer. I scattered a chopped tomato on the top layer, since I had one that needed to be used. I used whole wheat shells.

If you’d offered this to me a few years ago I would have laughed at you, but my tastes have definitely changed. It didn’t taste too “green” but it wasn’t too heavy, either.

So go make Pioneer Woman’s Springy Shells

Leave a Comment

Older Posts »