Basic Chicken Broth

A lot of recipes start with  chicken broth. Instead of the expense of buying cans of prepared broth, it is easy enough to make your own. When I cut up a whole chicken, I always save the back and wing tips, neck, etc. for making broth. Chicken Broth 1-2 pounds of chicken parts (No chicken parts, you can use 3-4 skin-on chicken thighs) Vegetable oil 2 peeled and roughly chopped carrots 3 stocks of celery, roughly chopped 1 large onion, peeled and diced 8 peeled cloves of garlic, smashed and chopped 8 peppercorns 2 bay leaves 3 teaspoons of salt Brown the chicken in the bottom of a large cooking pot until browned on all sides. This adds depth to the flavor of your soup. Add the vegetables and cook a few minutes to soften a bit. Add the rest of the ingredients and water to fill the pot 3/4th full. Bring to a simmer, cover, and maintain it at this temperature for about two hours. You want a strong simmer not a constant boil. If the water simmers down too much, add water. Cool the soup down a bit, drain the vegetables and strain the broth. If you used the chicken thighs, shred the meat from the bones and put aside. You now have the basis for soups and other recipes that call for broth. If you aren't in need of the broth within a day or two, freeze it in containers. I like to freeze my broth in two cup containers so I can defrost what I need without using the entire amount. Some people like to freeze it in ice cube trays and then bag the cubes for use as needed. You can either use the meat from the chicken thighs for soup, chicken salad sandwiches, or freeze for soup another day.

Cheese dip or tasty sauce . . .

I may have shared this before but summer is always a good time for a reminder. One of the most popular items I can offer at an informal party or barbecue is a spicy cheese dip. The recipe is simple and you can get very creative with it and it can't go wrong.

1-2 pounds of processed cheddar cheese. This is the block of semi-soft cheese you can find in the refrigerated section of the store.
1 16-ounce jar of your favorite salsa
1 small can of chilies - your choice for hotness
1 small can of sliced black olives
Lots of tortilla chips and a platter of dippable vegetables like broccoli, celery sticks, cauliflower, Bell pepper, jicama, etc.

If you have a crock pot, you don't have to worry about it at all. Just put all the ingredients except for the tortilla chips into the crock pot, set it on low and come by to stir it once in awhile as it melts.

You can also do this in a stove top pot but have to pay more attention so it doesn't burn.

You can set the crock pot right on your serving table with a ladle so people can help themselves. If you are putting it out from the stove, make sure your serving dish is microwaveable so you can reheat it from time to time.

This also makes a nice sauce for burritos or over grilled chicken. I like it over boiled potatoes for a fast lunch.

Easy Oatmeal Cookies

As you might have noticed, my favorite cookie is oatmeal and I'm always looking for ways to tweak the recipe to see if I can add another layer of flavor to the basic one. There also seems to be a mind set of less guilt involved in eating oatmeal cookies because they do have oatmeal in them and we all know oatmeal is good for us. Don't think about the sugar and butter! These are great to have on hand in the freezer for treats during the week. A few seconds in the microwave and you have an almost-warm from the oven cookie. Easy dessert in the summer as they go great with a bowl of ice cream. YET ANOTHER OATMEAL COOKIE 1 cup butter, softened (not melted!) 1 cup dark brown sugar 3/4 cup granulated sugar 2 eggs, well beaten 2 teaspoons vanilla 1 1/2 cups flour extract 1 teaspoon salt 1 teaspoon baking soda 2 teaspoon cinammon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cloves 3 cups oatmeal - not the instant type 1 cup dried cranberries (1/4 cup fresh orange juice, tablepoon of brandy.) 1/2 cup chopped walnuts or pecans Soak the cranberries in 1/4 cup fresh orange juice with a tablespoon of brandy. Beat eggs and vanilla together. Stir in the cranberries and let them soak for an hour. My mother taught me to infuse dried fruit, raisins, or such before baking to keep the moisture in the fruit. If you don't have time, just keep going and you will still get a good cookie. Preheat over to 350 degrees and line your baking sheets with parchment or grease them with vegetable oil spray. Whip together the butter, granulated sugar and brown sugar until light and fluffy. Stir in the dry ingredients until and mix well. Add in the egg and cranberry mixture. If you have a stand mixture with a paddle, this works well. Then add oatmeal, nuts and mix well. Scoop into walnut-sized balls and place about 1 1/2 inches apart on the prepared baking sheets. Bake 8-10 minutes. Allow to cool on baking sheet until firm enough to transfer to wire rack. Made about 2 1/2 to 3 dozen cookies depending on the size. Ideas . . . Try half raisins and half cranberries or go totally with the raisins. Add 1/2 cup or so of your favorite chocolate or white chips to the mix. Peanuts would making an interesting flavor profile. Half dried cranberries and half candied pineapple bits. I wouldn't soak the pineapple. Leave out the fruit and nuts and go with a basic oatmeal cookie.

Cook's Catalyst - Chapter 24 - Definitely Time to Get Saucy

Chapter Twenty-Four Definitely Time to Get Saucy Cheese sauce sounds scary but is actually easy and can be used in many different ways to compliment your mealtimes. I usually use sharp cheddar as I think the pungent flavor goes further while using less. Basic Cheese Sauce ½ stick butter or margarine ½ cup all-purpose flour 1 small brown onion, finely chopped 2 cups milk 2 cups grated cheddar cheese 1 teaspoon dried mustard 1 teaspoon salt A good pinch of black pepper Melt the butter in a deep sauce pan. Add onion and cook until limp and transparent. Add flour and continue cooking until it gathers together. Cook one or two minutes longer. Very gradually add milk, stirring constantly while it is heating. Cook and stir until mixture starts to thicken. Add the cheese and the rest of the ingredients. Keep stirring until cheese is thoroughly melted into the milk mixture. Remove from heat. Now that you have a beautiful pot of beautiful cheese sauce, you can open up your lines of creativity and make dinner! Macaroni and Cheese is the first thing that comes to most minds. Cook according to package directions, 16 ounces of pasta, your choice. Cook until just done, drain and pour into your pot of sauce. Mix well and place in greased oven-proof baking dish. You can top it with buttered bread crumbs, wheat germ or even corn flakes. Bake at 350 degrees for about 30 to 40 minutes until golden brown and bubbly. Reheats nicely the next day, too. Greek Macaroni and Cheese includes the addition of ½ cup crumbled Feta cheese and a pinch of dill before baking. The little pockets of pungent cheese midst the cheddar will have people wanting more and not knowing why! Summer Macaroni and Cheese needs a small can of drained, diced tomatoes. Simply add the tomatoes to the macaroni and cheese before you bake it. My daughter, Julianna, was in a sacrificial frame of mind last week. She solemnly told me that she was going to give up her breakfast every day and send it to the poor children. I said she had a good heart. She went on to say that she was also going to send her lunch off to the missions every day just for Jesus. I said she was a thoughtful girl. She then asked what we were having for dinner. I said it was macaroni and cheese. Julianna said with some conviction, "And I am definitely sending that overseas!" Cheese sauce goes with pasta. Instead of your usual tomato sauce, try pouring over a helping of cheddar cheese sauce onto a plate of hot spaghetti. Extra, freshly ground pepper goes nicely with this. Garlic bread can only be a help in sopping up the sauce. Cheese sauce baked with cooked rice is a change of pace. You can use any of the above mentioned combinations or think up a few yourself. Sometimes a seemingly empty cupboard or refrigerator can turn up some interesting additions to your casseroles. Swiss cheese melted down with some wine is fondue. You may be one of those fortunate ones who have a fondue pot lurking with the other unused wedding presents! If not, it can be made on the stove and the resulting sauce is good over steamed vegetables or dipped up on crusty pieces of fresh bread. Swiss Cheese Fondue Two and a half cups grated Swiss cheese 1/4 cup all-purpose flour One cup white wine Pepper to taste Toss the cheese with the flour, mixing until cheese is all dusted with it. Heat wine in a saucepan and gradually add the cheese. Stir constantly until a smooth sauce is formed. Remove from heat and add a teaspoon of freshly, ground pepper. My husband (before I met him!) took a young lady to a romantic, sidewalk café that served Fondue in a pot kept warm with a candle. It was a breezy evening and most of it was spent trying to relight the candle underneath the continually congealing fondue. Obviously, it was not a relationship that was meant to be! As long as you are thinking about cheese, you might as well know that you are more than capable of making a popular, but seemingly difficult, Italian dish. A plate of Fettuccine Alfredo will set you back several bucks at an Italian restaurant. For the cost of one restaurant meal, you can cook a quite respectable meal for your entire family. My Version of Fettuccine Alfredo 16 ounces pasta noodles (spaghetti works well, but fettuccine noodles hold the sauce better!) 1 cup heavy cream (milk works if you are watching budget and calories) 1 stick butter 3/4 cup grated Romano or Parmesan Cheese, dusted with 2 tablespoons all-purpose flour 1 teaspoon freshly ground black pepper 1/4 cup finely chopped green onion 1 tablespoon finely chopped parsley Cook your choice of pasta until just done. You don't want a mushy presentation here! Drain the pasta and place back in the pot. While the pasta is cooking, melt the butter in another pot. Add the milk gradually and bring to a simmer. Add the flour-dusted cheese and stir constantly until it form a lightly thickened sauce. Add the pepper and onion to the cheese sauce, toss with the cooked pasta, arrange on a serving platter and sprinkle with the parsley. You can easily increase or decrease this recipe depending on how many you are serving and whether this is a side dish or a course in itself. Additional grated cheese on the side as well as pepper can only improve each person's portions according to individual tastes. Chili flakes are an interesting sprinkle on the hot pasta. If you prefer the casserole route, try the following recipe. It has the taste of Fettuccine Alfredo yet frees you up for last minute details in the kitchen. Baked Fettuccine Alfredo 16 ounces pasta, choose your favorite shape although spaghetti is not a good choice here. 1 cup milk, approximately 1/4 cup butter 1 cup grated Romano or Parmesan Cheese, dusted with 2 tablespoons all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon salt 1/4 cup finely chopped green onion ½ teaspoon hot pepper flakes 1 tablespoon finely chopped parsley 1 cup finely ground bread crumbs ½ cup grated Romano or Parmesan Cheese Preheat your oven to 350 degrees. Cook your pasta of choice until just done. Drain the pasta and place in a greased baking dish. Combine the cheese, flour, pepper, salt, onion, pepper flakes and parsley and arrange over the pasta in the baking dish. Pour in milk until it comes half way up the sides of the baking dish. It shouldn't cover the pasta. Dot with pieces of butter. Combine the cheese and bread crumbs and spread over the casserole. Bake until golden and bubbly. Serve immediately with a nice green salad and some of your fresh bread.

Cook's Catalyst - Chapter 23 - A Family to Feed and Only One Baking Dish to Wash

Chapter Twenty-Three A Family to Feed And Only One Baking Dish to Wash A meatless but filling salad is a good Lenten dish. Cheese is another of our budget stretchers. A little goes a long way. A lot makes a gourmet meal! And a one-dish main course can limit your time spent in the kitchen! Scalloped Potatoes Six to eight baking potatoes, peeled and thinly sliced One pound Monterey Jack cheese or Swiss One brown onion, finely chopped ½ cup all-purpose flour Salt and pepper to taste 1 teaspoon dried dill 1 teaspoon dried or fresh parsley Milk Place the sliced potatoes in a mixing bowl and combine thoroughly with all ingredients except milk. Spread potatoes in a flat, greased baking dish. Pour milk over potatoes until it reaches halfway up the pan. Bake in preheated 350 degree oven for 35 to 45 minutes or until brown and bubbly. Scalloped Potatoes is another of those dishes that can change according to your mood, your kitchen supplies and your creativity. Scalloped Ham and Potatoes only need the addition of one cup or so of cubed ham. Something to think about when you are putting away the dinner leftovers! Scalloped Sausage and Potatoes incorporates a cup or so of browned, crumbled sausage to make a heartier, spicier dinner . . . depending on the type sausage you select. Scalloped Potatoes and Hot Dog slices is for when the refrigerator only yields two or three abandoned hot dogs! Thinly sliced and mixed in with the rest of the ingredients, they give it a good, meaty flavor. Cheddar-Romano Scalloped Potatoes uses a cup of grated, sharp cheddar cheese, ½ cup freshly grated Romano cheese, salt and pepper to taste and two green onions, finely chopped.

8 healthy food to get you through the finals . . .

One of my Blog readers passed on a handy article that could be helpful and beneficial to everyone facing school finals or just getting through the day. Healthy eating works for everyone! “8 Healthy Foods To Get You Through Finals” http://www.onlinebusinessdegree.org/2012/05/14/8-healthy-foods-to-get-you-through-finals/