Homemade Chicken Stock

So remember a while back when I told you how to flatten a chicken?  I told you to keep the bones, they’d be great for making Chicken Stock.  Well the time has come… I actually put them in the freezer because it was late that night and I didn’t have time to really do anything with them.  I didn’t want them going bad though, so the freezer seemed like the right option.

That is, until I guess I forgot about them in there.  Woops!  That’s ok, they stayed good… or at least as good as any chicken bone can.

Saturday hubby was cleaning out the freezer after we’d made a trip to the store and had groceries to put away and he pulled this dish out and said, hunny, what’s this?  It took me a minute but then I remembered, oh yeah.  So I set out on a mission to create Chicken Stock.

I must admit, I’ve never done this before.  I had plans of doing it with my turkey from Thanksgiving, but forgot until the bird carcass {boy, that sounds crass doesn’t it} went bad.

What I love is I still have a grandmother living who is all about making it yourself.  One simple phone call and I was on my way to making my own homemade chicken stock.

She told me I needed:

Chicken bones…. check!
water… oooo that might be a toughy… lol, check
Seasoning Salt…. check
Black pepper…. check
Onion…. check
Celery.  Oh crap, I didn’t have that.  Not to worry, she said to use Celery Seed or Celery Salt if need be.  whew… I had the celery salt.

Yehaw I’m on my way to making my own Chicken stock.

Grandma said to place your chicken parts (or a whole chicken even) in water and cover it with about 2 inches of water higher than the parts.  Um… mine kept floating sort of so I just guessed. It’s all a matter of how much stock you want and how many parts you have, but I’m not sure there is an exact ratio.

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Freezing Bell Peppers

I really like Bell Peppers… hubs is a bit on the fence about them.  Sometimes he likes them, sometimes he doesn’t.  He likes the colored ones much better than the green though.  However if you ever notice going to the store, the green are cheaper!  Go figure.

We found a grocery story in Tulsa that we really like and they generally have extremely good prices on bell peppers so we tend to buy them when we are there.  Not that we eat them all that much or anything…

So a couple months ago when we did one of our runs and bought bell pepper we bought way more than we’d eat at that time… shucks.  I didn’t want them to go bad so I did a little research and here we go… another great save!

1.  Wash up your peppers.  Tori laughs at me because I washed mine with soap, but really you never know who touched them with what on their hands.

2.  Anyway moving on…  The only time I ever have whole bell pepper would be for stuffed peppers… ask me how many times I’ve had those in the last umpteen years!  I usually either slice or dice my peppers.  Perfect.  Slice into your bell pepper so you have 2 halves.

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Orange Zest/Orange Juice

Every once in a while I get into a bind of my fruit won’t last until I’m ready for it or need it.  I had that problem with oranges here recently.  I really wasn’t in the mood to eat them {I ate a lot earlier this year so I’m still kind of burnt out} but I didn’t want them to go to waste either!

So I used my Microplane or zester, whichever you’d like to call it and took off the yummy outside.  Hey it’s great in recipes as long as you don’t get into the white!

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Andes Creme de Mentha Chunk Cookies

Recipe off the back of the package 🙂

1/2 cup salted butter – softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 pkg Andes Creme de Menthe Baking Chips
2 2/3 cups sifted all purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.  Stir in Ande’s mint chips and then flour.  Chill approx 1 hr in fridge.  Measure out approx 1 oz of dough.  Form ball and slightly flatten.  Raise oven rack one level above middle and bake on non-stick baking pans.  Bake at 350 degrees for approx 8-10 minutes.  Cool on pans for 2 minutes before removing

Makes 4 dozen cookies.

Poulet Tchoupitoulas

I really wonder if this isn’t the most in depth recipe I’ve made to date.  It wasn’t hard, not at all, time consuming yes, but hard, nope.  But it’s good to step outside your boundaries and challenge yourself.  I learned new things along the way.

And truthfully, I made this because of the movie Last Holiday.  I watched it enough and had fun listening to them say it, so I thought why the heck not!

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How to Flatten a Whole Chicken

Truthfully, I had never flattened a chicken {and I guess you could still say I haven’t, hubby did it this time, someone had to run the camera} until last month.  But I didn’t feel to bad because neither had he.

So we learned together!

We had been watching the movie, Last Holiday with Queen Latifa for quite a while, and yes I know it isn’t Christmas, but anyway she was making Poulet Tchoupitoulas in the beginning of the movie.  I googled the recipe and we set out to make it.  I’ll share that portion with you in another post.

But the recipe didn’t tell you how to flatten a chicken.  So I had my trusty little laptop in the kitchen with us and I went to google, my best friend sometimes, and they taught us how, so I thought I’d share with you, plus It’ll help me remember someday if I ever have to do this again!

1.Start with a whole Chicken.  Seems simple enough but…. 🙂

2. Turn the bird over on the front side {breasts down exposing the backbone} and put the top away from you {tail to you}. Locate the backbone and proceed to cut along side the back bone, all the way up the spine.

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