Thursday, February 23, 2012

Serendipity Creole Chicken, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Monday February 7, 2011.

ser·en·dip·i·ty

[ser-uhn-dip-i-tee]
noun


an aptitude for making desirable discoveries by accident.
or

good fortune; luck: ie:  the serendipity of getting the first job applied for.
Chicken Serendipity Creole
inspired by: Claudia @ What's Cookin' Italian Cuisine

6-8 chicken legs or 6 thighs or combination your family prefers
2 large green peppers - cut lengthwise into 1 inch strips
1 can chickpeas - drained
1 16 oz can tomato sauce
1 c red wine 
garlic salt and pepper
1 - 2 tsp creole seasoning (I used Tony Chachere's) 
generous 1/4 t oregano leaves
olive oil

Fresh cooked rice 

Heat olive oil in large skillet with a lid, add chicken sprinkle with garlic salt and pepper, brown well, turn, repeat seasoning with garlic salt and pepper, brown.  

Scatter peppers and chickpeas over browned chicken. Pour tomato sauce and wine over, then sprinkle with the creole seasoning and oregano. 
Bring mixture to a boil, reduce heat, cover and simmer for an hour. Remove cover and simmer an additional 15 minutes for mixture to thicken slightly.

Serve chicken and the tomato broth in flat soup bowl over a scoop of rice. Delicious!

Serves 4 - 6 
As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments! 

this post will be shared with:

full plate thursday @ miz helen's




Thursday, February 16, 2012

Beef vegetable soup, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the  archives, Tuesday March 10, 2009.


Remember those beef commercials from years back, "Beef, it's whats for supper". I am kind of like that about soup. This happens to be beef vegetable barley soup, but any soup will do. The thing about soup is, there are a lot of vegetables in there, and no one seems to mind.

I like the vegetables cut uniform, that way you get a little of everything on your spoon. This beautiful quartet is added to the bottom of the 6 qt. crockpot.

Looks good already, but there is more.

I bunch of kale, also cut into easy to manage pieces, that will fit on the spoon.


Here is a guideline of what I did for this soup, however soup is very easy to personalize. You can have meat, lots of meat or no meat. You can use different vegetables, or (gasp) no vegetables! You will notice that I do not put potatoes in soup, because I do not like the texture of them when the soup is thawed. But I do have a potato idea that I will share.

Layered beef vegetable barley soup
by the seat of my pants



2 pounds lean ground beef, made into 1 or 2 large patties, browned well and set aside to cool.
1 red onion, diced
4 stalks of celery, diced
1 red pepper, diced
5 carrots, diced
1 bunch kale, diced
1/3 - 1/2 c barley
1 T homemade bay leaf seasoning  or herb seasoning of choice
2 cloves garlic minced
2 t salt
1 16 oz can ready cut tomatoes, do not drain
2 qts homemade beef bone broth/stock, or beef stock base and 2 quarts of water

Place diced vegetables in bottom of crockpot, sprinkle with the barley and seasonings. Dice up your meat, add to crockpot. Add tomatoes and their liquid. Add stock to come within 1 inch of the top, cover and cook on high for 6 hours.

Yum, makes 6 qts of meaty dinner soup. This freezes well, and can be enjoyed again when time is tight and everyone is hungry!

Potato Idea! : ladle soup over home fries, these are especially tasty when made with leftover baked potatoes. 

As always thanks for taking a moment to stop by. I appreciate your time and your wonderful comments!

This post will be shared with:
full plate thursday @ Miz Helen's
hearth and soul @ premeditated leftovers

Monday, February 13, 2012

Fruit Cocktail Cookies


I have had this recipe for over 30 years (yikes!) and they are a sweet simple cookie to offer up for snacks and desserts. They bake up a bit crisp, and soften to a tender cake cookie the following day.

I posted this recipe before, when I did not have a camera. In going back over the earlier posts, this one deserved to "served up" again, with photos! I hope you enjoy these cookies as much as we have through the years.

Fruit Cocktail Cookies
makes 5-6 dozen - Not at my house, I get 3 dozen 2" cookies!
 375 degree oven

Preheat oven, 375 F

1 16oz can fruit cocktail, well drained

In a large mixing bowl:
1 c butter, room temp
1 c brown sugar
1/2 c sugar
3 eggs
1 t vanilla
Cream butter, add both sugars, beat until "creamy", add eggs and vanilla, again beat until "creamy".

In a medium bowl, whisk together to combine:
4 c flour (spoon lightly into measure cup, sweep off the top)
1 t soda
1 1/2 t cinnamon
1/2 ground cloves - I am not a cloves fan, so if you prefer you may use another spice, mace is delicious.
1/2 t salt

Add dry ingredients to creamed mixture, blend in until smooth.

BY HAND, fold in the fruit cocktail (in truth, I use my mixer on low).





Drop onto prepared cookie sheets (approximately 1" balls), bake 12 - 15 minutes. Cool on sheets 5 minutes, transfer to cooling racks.

These are tender moist cookies, therefore they do not layer one atop the other very well, you may want to layer with waxed paper between the layers.

Recipe rating:  It's Ok. (tasy but not special)

As always, thanks for taking a moment to stop by. I appreciate your time and your wonderful comments!

This post is shared with:
hearth and soul @ premeditated leftovers

Friday, February 10, 2012

Beef-a-roni, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Saturday May 8, 2010.

 
When I started this post yesterday, my computer did not cooperate, and that is why I am offering a Recipe rewind on a Friday instead of the usual Thursday.......


Using the grilled burgers diced up, gave this dish a wonderful flavor. I will probably grill up extra burger patties in the future to use in dishes, the added flavor is great!

I decided on homemade beef-a-roni after seeing this link on the Perfect Pantry/facebook. I do not like pasta as much as Mr Ruhlman, so I won't use a full pound! I like recipes like this, they are easy and easy to adapt to what you have on hand or your family likes. My kind of make it up, use it up, and eat it up arrangement.

Homemade Beef-a-roni my way and your way too!

1 medium onion diced 1/4 inch
1 T oil
1 t garlic salt
2 14 oz cans Italian stewed tomatoes
Seasoning of choice, I chose to make this very simple but you could add your families favorites here.

1 - 1 1/2 pounds ground beef or this is a great way to use up extra grilled meat, diced 1/4 inch

8 oz elbow macaroni (or up to 12 oz, depending upon how much pasta your family likes)

2 c (or more, it is up to you) grated cheese, use what you have


Saute the onion in the oil, until wilted, add the garlic salt and cook on low while preparing the tomatoes. Pour both cans of tomatoes into a blender and puree, add this to the onions. If using raw beef, saute separately and drain the excess fat, add to the tomato mixture. Cover and simmer 1 hour. Cook pasta until 1/2 done, drain well. Stir into the tomato mixture and turn into a 9X13 glass pan. Cover with the grated cheese and bake 30 minutes.

Yum, and this reheats well also. Add a green vegetable or a salad and some fruit and dinner is done.

As always thanks for taking a moment to stop by. I appreciate your time and your wonderful comments.

This post is shared with:
gallery of favorites @ premeditated leftovers
weekend potluck @ the country cook

Monday, February 6, 2012

Turkey and Noodles, soup or entree

Sometimes cooking is a simple process, and that process along with a few recipes makes possible the creation of wonderful dinners that you enjoy time and time again. Because these meals are a process, the ending flavor is always delicious, but a bit different. However have no fear, folks have been cooking this way for years and years.

This bowl of turkey noodle soup started with a roasted turkey served for Sunday dinner. A simple (un-stuffed) roasted turkey makes for a wonderful Sunday dinner, and the resulting leftover carcass is what is needed for this process/recipe.

This process can be done in steps, which makes it a very handy meal when all you need to do is simmer the vegetables and noodles then serve.  For soup, use one recipe portion of noodles, for an entree, use 2 recipe portions of the noodles.

Turkey and noodles
by the seat of my pants

Stock:
1 turkey carcass, remove meat and set aside
or
2 chicken carcasses
1/2 t garlic salt

Break the bones if needed to fit in the crockpot, cover with cold water. Cook until contents have the opportunity to simmer 3-4 hours. Strain broth, discard bones. Stock may be frozen until needed, if desire.

When ready to serve, continue with:
1 or 2 recipes of noodles, you can find the recipe here, or use your own favorite.

2 large carrots, peeled and diced
2 ribs celery, diced
1 thick slice onion, minced
1 c frozen peas

1 c stock or water
3 T flour

Combine the broth in a large kettle, add the carrots, celery, onion and peas. Bring to a boil and simmer 10 minutes. Raise heat and bring back to a boil, add noodles and boil until noodles float to the surface and are cooked.

Combine additional sock or water and the flour, when lump free, stir into the kettle. Boil 3-4 minutes, stirring often. This addition step of thickening the soup will give body to the finished dish. Serve with pride.

Recipe rating:  Oh Yes! (will make again)

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.

this post is shared with:
hearth and soul @ premeditated leftovers


Sunday, February 5, 2012

My little noodle maker!





After drying, the noodle maker became the noodle breaker, so we could have bite sized noodles in our Turkey and Noodles Soup, thanks noodle maker!

Once the noodles are dry, you can easily store them in the freezer until needed for dinner. Noodle making is a fun activity and a good way to introduce children to cooking. Besides, kids love noodles, kids of all ages!

PS, Grammy did the cutting of the noodle dough.


You might want to think about making this recipe, Puffy Cheese Noodles. Or this one, Chewy Noodles.

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.

This post is shared with:
hearth and soul @ premeditated leftovers
pink saturday @ how sweet the sound

Thursday, February 2, 2012

Scratch Pie Crust, the bonus! Part 3

I love pie, pretty much any kind, but I have a (very!) soft spot for a double crust apple pie. Growing up my mom would make little cinnamon rolls from the left over dough, by rolling up the dough after sprinkling with a little cinnamon sugar mixture and slicing. when baked they were very cute bite sized cinnamon rolls.  One day I will make those with my own grandchildren, but until then, this is for every kid over the age of 35 and interestingly enough every kid under the age of 35 likes these too!

Pie Crust Cookie Brittle
by the seat of my pants
350 degree oven

Scraps from double crust recipe
water
1/4 - 1/3 c sugar
1/4 t cinnamon (or more if you prefer, and I usually do!)

Place scraps in a small pan, close together - like this.

Combine the sugar and cinnamon, mix well. Using your hand, wet your hand under a small stream of cold water. Pat the top of the dough. Repeat, until the entire surface is wet, BUT the scraps are not sitting in a puddle of water.


Bake 25 - 30 minutes until golden brown and some of the sugar/cinnamon mixture has begun to melt and caramelize.

Let cool, break into pieces and enjoy!

If you missed Part 1, you may view it here.
If you missed part 2, you may view it here.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

This post is shared with:
hearth and soul @ premeditated leftovers
full plate thursday @ Miz Helen's
gallery of favorites @ premeditated leftovers
thursday links @ it's a keeper

Wednesday, February 1, 2012

Scratch Pie Crust, the easy way! Part 2

Once the dough is a mass, it is time to roll out your pie crust. I already know that you know how to roll pie crust. But I wanted to show a couple of tips that I think help keep crust tender.




One tip is to roll the dough up around the rolling pin, then unroll the dough over the pie pan for the bottom crust, and then over the filling for the top crust.

By using the rolling pin to support the weight of the dough, you are able to move the dough without stretching it.


For the bottom crust, you ease it into the pie pan, by lifting at the edge and letting the dough drop into the bottom of the pan. Yes I do use those scissors to cut off the excess crust. It works like a charm!



Seal the edges with your thumbs, fold and crimp in a pretty pattern, that will also seal in the juices. And the final secret to a cooked pie, full of juice? That little funnel.







A good seal around the edge of the crust and that little funnel to act as a steam valve will keep the juices in the pie, where you want them and not on the oven floor, where you don't!

And now that little pile of scraps left over, here is what you can do with them...........
and tomorrow I will show you what to do with them. We will make pie crust cookie brittle.

As always, thanks for taking a moment to stop and say hello! I appreciate your time and your wonderful comments.

This post is shared with:

hearth and soul @ premeditated leftovers