Category: Chicken


Good grief, it’s been almost a year. A year!! SO MUCH has happened in that year, and I wasn’t sure if I would ever get to come back. I’ve wanted to, but it just hasn’t been in the cards until now. I wasn’t sure if anyone would even care at this point if I came back. But I’ve heard from a few loyal readers (I have loyal readers! I had no idea!) and they’re asking for more. That is so incredibly gratifying, you guys. Seriously. It almost made me cry. I’ve always said that if my blog helps one person enjoy food a little more, I’ll keep going. So here I am, in the kitchen again, with recipes to share. I have some truly amazing food to show you, starting next week 🙂

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Depending upon where you happen to find yourself in the world, the cold weather is upon us- or will be soon. Now is the time to get your arsenal ready- to have your comfort food ducks in a row. And if you have someone in your household that works outside for a living- even in the bitter cold of winter- like I do, then it’s vitally important to have a strong repertoire of hot, filling foods. This dish definitely fits the bill! It even makes fantastic leftovers and can be packed into a hot food jar (thermos) and taken for lunch or dinner. Oh- and as an added bonus, this will make your house smell amazing! Bake it on the same day as you do a maple apple pie (keep an eye out for the recipe) and you could sell tickets for people to come and smell your living room  🙂

The ingredients for this casserole are pretty straightforward. If you don’t have any tomato paste on hand you can use ketchup, but don’t skip it completely. I used to because I couldn’t fathom using tomato anything in gravy. I was sorely mistaken! Even the small amount that’s called for in this recipe adds a layer of flavor and richness that will be lacking if you leave it out. There will be a flat note in an otherwise beautiful composition. And it doesn’t taste of tomato at all, so don’t worry about that.

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Start by preheating your oven to 425 degrees so it’s waiting for you. Then get out a skillet or frying pan that is big enough for all of your filling ingredients plus the 4 cups of gravy. So you need a BIG one. Heat the olive oil or bacon fat (adds a touch of smokiness that is awesome!) over medium high heat. Put the chicken in the pan and cook until it’s no longer pink. Add in the ham and carrots and cook them all together until the chicken browns, about 5 minutes.

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Transfer those to a bowl and set aside, then lower the heat to medium. In the same pan, melt the butter and cook the onions until they’re soft. Add in the garlic and tomato paste and cook for another 2 minutes. Sprinkle the flour over the mixture and stir to incorporate. Congratulations, you’ve just made a roux! Let the roux cook for about 3 minutes, stirring often, to get rid of the raw flour taste. Break out your whisk and add the chicken broth and milk to the roux. Whisk while you’re adding the liquids so you don’t end up with huge lumps of roux. Once all of the liquid is in the pan, whisk until there are no lumps except onions and garlic.

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Now you can add the meats and carrots back into the pan. Add the Worcestershire sauce, parsley, and peas and bring to a boil. Taste the filling to check for seasoning. Add salt and white pepper to taste. You CAN use black pepper, but I prefer the flavor of white pepper and it eliminates having black specks in a light colored sauce.

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Once you have the filling seasoned to your liking, start on the topping. I usually get the dry ingredients put together while the chicken is cooking. If you didn’t, that’s fine too- just do it now. The filling can sit for a little while. Once you have your dry ingredients mixed (including the Parmesan cheese), grate your butter into them. I just stick the box grater at an angle in the bowl to save on dishes.

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See how nice and small those pieces of butter are? They make it SO MUCH easier to incorporate into the flour! I do this just about every time I have to incorporate cold butter into flour. You could cube the butter and work it in, but why??

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So evenly (and easily) mixed! Yay! Add the milk and stir to make a sticky biscuit dough. This isn’t the type of biscuit dough that you can roll out and have pretty biscuits for sandwiches. This will form a craggy topping of biscuits (looking not unlike the topping of apple crumble dessert, hence the name) that are perfect for eating with stew.

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**There’s a lesson here, boys & girls: if you need to add more liquid to biscuit dough, DO NOT start pouring from the jug, lest the dog bump into you and you add more than you were planning on. Sigh… the dough should be less wet than this; it should look almost like a slightly dry cookie dough at the wettest.**

Spread the chicken filling evenly into a 13 x 9 baking dish and drop the biscuit dough in gobs of about 2 tablespoons (I’m totally guessing!) all over the top. I usually get about 12 gobs (technical term) out of this batch of dough.

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Bake this in your preheated oven, uncovered, for about half an hour. You want the filling to boil for about 10 minutes and the topping to be nice and browned. If your topping gets too brown before the filling boils, turn your oven down to 400 degrees and cover the dish with foil. You may also want to get your oven calibrated, or at least get an oven thermometer so you can make sure it’s at the right temperature. Once the filling boils you can take the foil off and finish the dish. Just don’t let the topping burn.

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**Had my biscuit dough not been too wet, this would look MUCH closer to an actual crumble top. It still tasted wonderful, it just looked differently than it was supposed to. So be careful when adding extra liquids to mixtures!**

This recipe originally came from another blog site, and it was pretty good. But it was overly complicated and the result wasn’t, personally speaking, worth the effort. It also had a few ingredients that we don’t really care for, so I started playing and this is what the dish morphed into. I hope this helps inspire you to start planning for the cold weather to come 🙂

The Recipe:

For the Filling:

About 2 T Bacon Fat or Oil- enough to cook the chicken and onions

1 1/2 Lbs. Chicken, diced (white or dark meat, either is fine)

8 Oz. Ham, chopped (just about any thicker sliced ham will work- just don’t use shaved)

1 Medium Onion, diced fine

4-6 Cloves Garlic, minced

4 Medium Carrots, diced small

6 T Butter

1 t Tomato Paste

1/2 C Flour

3 C Chicken Broth

1 C Milk

1 1/2 T Dried Parsley

3 Splashes Worcestershire Sauce (about 1 1/2 teaspoons)

1 C Peas (fresh, frozen, or canned and drained well)

Salt & Pepper to taste

 

For the Topping:

2 C Flour

2 t Baking Soda

3/4 t Salt

1/2 t White Pepper

6 T Butter, frozen and grated

1/2 C Parmesan, grated (fresh is best, but canned works too)

1 C Milk

 

The Method:

*Preheat your oven to 425 degrees F.

*In a large skillet, heat the bacon fat or oil over medium high heat and brown the chicken, adding the ham and carrots about halfway through.

*While the chicken is cooking, combine the dry topping ingredients, including the cheese.

*Grate the butter either directly into the bowl or onto a chilled plate (if using a box grater; a chilled bowl will work for using a flat grater).

*Gently mix the butter into the dry ingredients. Set aside in the fridge.

*Once the chicken is brown, transfer the mixture to a large bowl and set aside.

*In the same pan, lower the temperature to medium and melt 6 T butter in the same pan.

*Cook the onions until they’re soft, about 5 minutes. Add in the garlic and tomato paste and cook for another 2 minutes.

*Sprinkle the flour over the mixture and stir well. Cook the roux, stirring every minute or so, for about 3 minutes to get rid of the raw flour taste.

*Whisk in the chicken broth until no lumps remain, then add the milk. Whisk together to ensure there are no lumps.

*Add in the Parsley, Worcestershire sauce, peas, and the chicken & veggie mixture. Bring to a full boil, stirring occasionally.

*Turn off the heat and check for seasoning, adding salt and pepper to taste.

*Retrieve the bowl of biscuit ingredients from the fridge and pour the milk over the mixture, stirring gently until incorporated. Get the biscuits well mixed, but don’t over work the dough or the topping will be tough.

*Coat a 13 x 9 baking dish lightly with butter or spray with cooking spray and then pour the filling into it.

*Drop the biscuit mixture evenly over the filling in 2 T gobs until you’ve used it all.

*Bake, uncovered, for about 30 minutes or until the filling is bubbly and the biscuits are a deep golden brown. If the biscuits brown too quickly and the filling isn’t boiling yet, cover the pan with foil or an inverted baking sheet and lower the oven temperature to 400 degrees.

 

 

 

So after being informed by my BFF that the print feature I added awhile back actually prints the entire blog post instead of only the recipe like I wanted it to, I have (with a little help from a more experienced blogger) figured out how to make only the recipe in each post printable. Yay! So from now on you will be able to print only the best part of each post: the recipe! And when I get time here and there I will go back and add the feature to all of my other posts (which number 72 as of today, so it may take me a little while to get it done). Thank you all for sticking with me thus far! ❤

The last few days here in Northern Wisconsin have been just heavenly; highs in the low to mid 70’s, a cool breeze all day, and chilly nights to cool the house off to be ready for the next day (saving a ton on the AC bill). This is what I envisioned summers to be up here and I love it! It’s a very welcome break from the unusual heat that’s been hanging around and making a nuisance of itself. And it may return, so I’m going to make the most of these cooler days and get some things made to help when it’s too hot to do any real cooking. One of the items on that list is lemon garlic chicken breasts. There are 2 huge advantages to this chicken: 1) you can put it in a zip top bag with the marinade ingredients and put the whole thing in the freezer until you’re ready to use it and 2) it’s super versatile, which is always a plus! These chicken breasts can be served just as they are with some sides, they can be sliced and put over salad veggies, they can be made into a sandwich, or they can even be chopped up and made into a creamy, garlicky chicken salad with just a hint of zing from the lemon zest. They’re fantastic year round, but they definitely hold a special place in my summer line up!

To get started, here’s what you’ll need:

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Yes; that is honey mustard salad dressing- and it can be any brand. When toying with the marinade the first time I made this chicken I found something really lacking in the flavor. I stood at the fridge after dinner that night, searching for something to add and my eyes settled on a bottle of honey mustard and the light bulb went off. I added some the next time I made this dish and it solved the problem perfectly! So the salad dressing is optional; the flavor doesn’t stand out in the finished dish. But there is definitely a lack of *pop* in the dish when the honey mustard is left out.

There are 2 options for the chicken breasts; you can either buy chicken cutlets, which are chicken breasts that come packed in thin slices (horizontally), or you can buy regular boneless, skinless chicken breasts and slice them into cutlets at home. The latter option is SUPER easy and is what I do most of the time. Here’s how you go about such a thing…

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(**Note: The Humble Food Snob is still married! You can’t see it here, but the nail on my ring finger is very bad off. I had a wound on the side of my nail get severely infected over a month ago- I actually had to go to the emergency room in the middle of the night it was so bad. Thankfully I didn’t have my wedding rings on when it started swelling, so they are still intact. Now I’m STILL waiting for the swelling to go down completely so I can start wearing them again!**)

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See? Super easy! Don’t worry about making the two slices exactly even- you won’t be able to. What you’re going for is two cutlets of comparable thickness so they cook evenly. It’s not brain surgery, so don’t fret if things aren’t perfect.

So now that you have the hard part done, I’ll give an explanation of why I have lemon zest in that picture up there instead of the juice. Did you know that the acid in lemon juice actually cooks meat instead of marinating it? It’s true. If you look up the recipe for ceviche (a popular Latin American dish of raw shrimp or fish with herbs and spices) you’ll see that the dish isn’t cooked in any way except by the citrus juice it’s steeped in. That citrus juice does the same thing to any other meat you put it on. With chicken that results in tougher meat that needs more tenderizer (basically salt) in the marinade. The easy fix for that is to use the zest instead of the juice of whatever citrus fruit you’re wanting to use. And aside from not cooking the meat, I prefer the zest to the juice because of how much more flavor you get from the oil in the zest. But certainly don’t throw the juice away! Zest your fruit then juice it and pour that juice into an ice tray. I put one tablespoon of juice into each compartment of an ice tray and when I need “1 tablespoon of juice” here or “2 tablespoons of juice” there I have them ready and waiting in the freezer. Very handy!

Next you’re ready to put all of this together. Whisk all of the marinade ingredients together and make your decision: cook the chicken today or freeze it for another time? If you want to cook the chicken today, pour the marinade over the breast slices in a pan or large bowl, cover with plastic, and put it in the fridge for up to about 8 hours.

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If you want to put the chicken in the freezer for another day, put everything in a zip top bag, squeeze out as much air as you can, seal it, and into the freezer it goes! One bonus of freezing meat in marinade is that as it thaws the meat draws in more of the marinade and is more flavorful overall.

Let 6 hours or so pass…..

Now that your chicken has marinated properly, it’s time to cook it! We don’t have a grill just yet 😦 I’m bummed about that, but the fact that the other things we’ve had to spend our money on are for a house that we own makes up for it 🙂 So if you have a grill or a fire pit (you can read more about easily cooking over an open fire here) by all means, use it!! But if, like me, you have to pan fry your chicken that’s ok; it still turns out wonderful!

Put your pan over medium heat and add just enough oil to cover the bottom. Since the marinade already has a good amount of oil in it, you’re just taking out a little insurance that the chicken won’t stick to the pan. If you’re using a non-stick pan you can forgo the extra oil all together. Once the oil shimmers, remove your chicken from the marinade and put it in to cook for 4-5 minutes. Carefully flip the chicken over and cook 3-4 minutes on the other side. You want to make sure that the chicken is cooked through and also that it has a nice bit of browning on it.

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Once the chicken is done cooking, remove it to a platter and cover it with foil to rest for at least 5 minutes before serving to let the juices redistribute. If you couldn’t fit all of the chicken into the pan the first time around, go ahead and finish cooking the rest. Just make sure all of the meat has a chance to rest before serving.

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Hopefully the weather in your neck of the woods is fair and pleasant and you’re enjoying your summer (or winter, depending on which half of the globe you’re on!). And I hope that you enjoy this chicken as much as we do- and in as many ways 🙂

The Recipe:

2 Lbs. Chicken Breast Cutlets OR Boneless, Skinless Chicken Breasts sliced into cutlets

Zest of 3 Lemons

6-8 Cloves Garlic, Minced

2 t Italian Seasoning

1 t Kosher Salt

1/2 C Olive Oil

1/4 C Honey Mustard Dressing (optional, but recommended)

The Method:

*If needed, slice the chicken breasts into cutlets by running your knife horizontally through the chicken breasts lengthwise.

*In a bowl, combine the rest of the ingredients and whisk well.

*Put the chicken in a bowl or baking dish large enough to hold everything. Alternatively, you could put the chicken and marinade in a zip top bag and seal it.

*If making this dish for a later date, squeeze as much air as possible out of the zip top bag, seal, label, and put in the freezer for up to 2 months.

*If you plan to serve the chicken the same day, simply put it in the refrigerator to marinate for up to 8 hours. I usually do about 6 hours and it turns out perfect. The full 8 hours gives a stronger flavor. Take care in going past that though; the flavor gets overpowering.

*When ready to cook the chicken, grilling is preferable however not always accessible. To pan fry, heat a large frying pan over medium heat, covering the bottom with oil.

*Once the oil shimmers, add a few pieces of the chicken to the pan. Be careful not to overcrowd the pan.

*Cook on the first side for 4-5 minutes, depending on the thickness of your chicken cutlets.

*Carefully turn the chicken over and cook for another 3-4 minutes.

*Remove the chicken to a foil covered platter and let rest while the next batch cooks.

*Make sure all of the cutlets get at least a few minutes to rest before serving.

Hot damn; I’m bloggin’ again! I can’t tell you how many times in the last 6 months I’ve said to myself “I really want to blog… but I’ve got nothing.” You may ask “Why nothing?” To which I answer “because of the kitchen from hell with which I was making do.” See; when we moved to South Dakota I was in Colorado with the kids and my husband was in the Dakotas/Minnesota area working and it was almost impossible, as the new guy, to get time off to go look at places to live. So we went down to the wire and found the mobile home that would be ours with only a couple of days left before he came back to Colorado to get us. The mobile home was AWFUL but it was what we could get. Unfortunately, the worst part was the kitchen. My stove couldn’t boil a pot of water reliably (I’m not joking), the oven turned out to be incredibly finicky, and I had almost zero counter space. I literally had about a 3 inch width of counter space to work with most of the time, otherwise known as “the counter in front of the sink”. I’m perfectly serious; that’s all I had to work with. The tiny amount of counter to the right of the sink was constantly full of drying dishes and counter top stuff that could go NOWHERE else, the stove had hot spots over the pilot lights for the burners; if you weren’t careful, just setting something on the stove would melt it and I burned myself  a few times by forgetting those hot spots were there. All this to say that as the days wore on and I tried to cook and bake I was met with failure after failure. I’ve cooked in inadequate kitchens before. I started this blog cooking in one, in fact. But the kitchen in that mobile home was totally and completely unusable for anything beyond frozen pizza and what could come out of the microwave. I went back to buying nearly everything premade. Our budget suffered because that stuff is way more expensive than homemade and our waistlines suffered because it’s also far less healthy than what I make from scratch. I haven’t blogged because there was not a single thing coming out of that kitchen that was blog worthy. It was awful. It was depressing. AND IT’S OVER!!!

If you’ll notice, I have been using the past tense in my explanation. We’ve moved! Yes; again. But not only that… We’ve bought a house! It’s in beautiful Northern Wisconsin and in desperate need of interior updating (meaning it’s a very sound house, but the previous owners seem to have not updated the inside since the late 70’s/early 80’s), but it’s ours and at a crazy low price! That means we can afford to make the aesthetic upgrades it needs.

Kitchen

Yeah. Definitely needs some upgrading. But it’s actually MINE! I’m not borrowing it from family or renting it from a landlord. And, get this, the kitchen has crazy amounts of storage space! It may not look like much, but there’s plenty of counter space and very nearly my whole kitchen has been unpacked into it and I have cabinets and drawers left empty! Seriously!! I have never had enough space in my kitchen so this is amazing!!

But, the kitchen not withstanding, I still have a lot of work to do unpacking the rest of our stuff. This being the case, I’m trying to make sure I cook easy meals with as little clean up as possible so I can do what I need to do in the rest of the house. I’ll have plenty of time for kicking around the kitchen after our stuff is unpacked. So this week I’m re-sharing my recipe for Crock Pot Caesar Chicken. It’s quite possibly THE easiest recipe I have in my entire repertoire. It truly is almost as easy as ordering takeout, it tastes fabulous, and there is a very small amount of cleanup. It’s also versatile: serve it as a sandwich, a wrap, on a salad, or even just on Triscuits or crackers!

I’m hoping to start blogging regularly once again. But if I can’t make it every week for awhile, please forgive me. And thank you, from the bottom of my heart, for sticking with me thus far! ❤

Crockpot (Slow Cooker) Caesar Chicken

Crockpot Caesar Chicken

 

 

I’ve had some requests for a “print recipe” feature, so I looked around and found one of those! You can now find a new button on each post. It’s labeled “print and PDF” and it can be found at the very bottom of each post along with the sharing buttons. You’re welcome and thanks for your continued support! ❤

I haven’t been blogging much lately. Too much life getting in the way. Too many things that just haven’t gone right. Too many things that have just been… complicated. I wish sometimes that things could just be easy. Easy to get done. Easy to go through. Easy to figure out. But that’s not how life is, in general. And when things get difficult and complicated even The Humble Food Snob tries to find things that are as UNcomplicated as possible. Sometimes that even means throwing together a dish that is made up of simple, premade products that maybe aren’t the greatest for you, but provide a measure of comfort that at least partly makes up for some of the dubious ingredients. Sometimes you just need that. One example is my taco bake. Another is this casserole. I found it on a now-defunct blog and played with the recipe until it came out just right. My daughters were reluctant to try it, since it’s not exactly beautiful food, but once they did they loved it! They even like to take it to school for lunch. And now that winter has come to South Dakota I’m looking for hot foods to send with them for lunch. They have recess before lunch (which I think makes more sense than sending kids out to run around on a full stomach) so they need something to warm them up for lunch. This casserole is just the ticket! And it’s easy enough to just throw together; even when life is being frustratingly difficult.

For the chicken filling I like to use roasted chicken. You COULD use store bought rotisserie chicken, but the price you pay for those is just disturbing. In my area they are up to $8-$10 now for a bird that is barely big enough to feed 2 people. Instead, I recommend using rotisserie roasted chicken you made yourself. I shared the recipe last week and it’s perfect for this recipe. So gather your ingredients…

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The yellow stuff in the cup is canned nacho cheese sauce. I haven’t found a recipe I like for homemade yet, so I use canned. You can also use the salsa con queso that’s found in the chip aisle. All you need is about a quarter cup. You can leave it out, but I like the flavor and moisture it adds to the filling.

So chop the chicken, mix in the cheese sauce if you’re using it, and add half a cup of the shredded cheese.

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Once you have that mixture put together, set it aside and mix the cream of mushroom soup, milk, onion powder, salt, and pepper in a small sauce pan and heat to a boil. Turn the heat to low and mix in one cup of the cheese (you should have about half a cup leftover now). Leave the pan on the lowest heat you can manage on your stove and get your crescent rolls ready. Open the can and unroll the crescents. Put a roll on your work surface and flatten very gently to give yourself a little more to work with. Take about a tablespoon of filling and put it on the wide part of the roll:

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Don’t put too much filling on; if you do, not only will you not have enough to fill all of the crescents, but the rolls will open during cooking and all you’ll have is a mess. Now take the bottom corners and fold them in, like so:

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Fold the bottom up to the top and you will have a very neat little parcel of tastiness:

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Spray a 13×9 baking dish with oil or cooking spray and spread a scant half cup of your sauce into the bottom. As you make your parcels, line them up in the pan so they look like this:

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Next, pour the remaining sauce all over the parcels and then sprinkle the remaining cheese over the whole thing.

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Cover this with foil that you’ve sprayed with oil or cooking spray (it’s the easiest way to make sure that what you’re baking doesn’t stick to the foil) and put in your preheated oven. Bake for about half an hour, then remove the foil and return the pan to the oven. Bake another 10-15 minutes or until the rolls are cooked and the sauce is bubbly.

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That looks SO good! I wish I was eating it right now, but even the leftovers are long gone. The girls took them for their school lunch. It’s the perfect meal for when you need good food that’s easy to make! Add a salad or crunchy baby carrots- or even some canned mandarin oranges and you’ve got a simple meal that’s very tasty and satisfying. And, best of all, it’s just plain EASY!

The Recipe:

2 C Chicken, cooked and shredded or finely chopped

1 C Cheese, shredded (most bags of pre-shredded cheese are about 2 cups- just check the package)

1/4 C Nacho Cheese Sauce or Salsa Con Queso

1 Can Cream of Mushroom Soup

1 C Milk

1 t Onion Powder

1/2 t White Pepper

1/4-1/2 t Salt (if you’re using seasoned chicken, use the lesser amount)

2 Tubes Refrigerated Crescent Rolls

The Method:

*Preheat oven to 350 degrees.

*Grease a 13×9 baking dish.

*In a small sauce pan, combine the soup, milk, onion powder, salt, and pepper.

*Bring to a boil over medium heat, then turn the heat to as low as you can get it.

*Add in one cup of the cheese and stir to melt.

*Spread a scant half cup of sauce on the bottom of the baking dish.

*Leave the rest of the sauce on very low heat.

*Combine the chicken, cheese sauce, and 1/2 cup of the cheese.

*Open and separate the crescent rolls. You can put out as many as you have room for on your clean work surface.

*Press the rolls gently to flatten slightly. Don’t mash them.

*Place about 1 tablespoon on the bottom of the wide part of the crescent.

*Fold the two bottom corners up and over the filling.

*Roll the crescent up, from bottom to top, as shown above.

*Continue with the rest of the rolls and filling, lining the parcels up in the pan as you go.

*Once done, cover the parcels with the rest of the sauce, top with the remaining cheese, and cover the dish with aluminum foil that you’ve sprayed with cooking spray (so the cheese doesn’t stick to it).

*Bake for about half an hour, remove the foil, and return to the oven for 10-15 minutes; until the rolls are cooked through and the sauce is bubbly.

*Remove from the oven and let sit 5-10 minutes to cool to a temperature that won’t sear your mouth 😉

I’ve never been one to keep my opinions on the costs of store bought foods to myself. I fully believe that with a few basic ingredients, the know-how, and a little time, you can make those things at home- usually with better results. There are few departments in the store that illustrate that better than the average supermarket deli, specifically  the meats (and veggies) that come pre-stuffed, pre-marinated, and/or pre-cooked. One of the easiest things to replicate at home is the rotisserie chickens that you can buy in the deli- and that is one of the items with the biggest markup. Here in my little corner of the world a whole deli rotisserie chicken sells for $8-$10, depending upon whether or not it’s on sale. That is absolutely ridiculous!! It’s robbery! Grocery stores must think I’ve completely taken leave of my senses to charge that much. I can make the same thing at home for $4-$6, depending on what kind of sale is going on for whole chickens. And I know that it’s freshly cooked and hasn’t been sitting under a heat lamp for who knows how many hours. AND I can use my oven or my slow cooker. So I can have “rotisserie” chicken year round, without heating up my house too much in the summer! (I’ll put the instructions for that at the end.)

This really isn’t a recipe, it’s more of a method. This is all you need:

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FOUR ingredients. That’s it! Now, you can play around with the flavorings as much as you like. You could use lemon pepper, garlic and herb, ranch, just about anything you can dream up. So play around with it a bit!

First, mix the steak seasoning and the paprika together. You’ll end up with a pretty fair amount.

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That’s a full 1/4 cup of seasoning. It’s more than it looks like, really. Next, take 1 tablespoon of the seasoning and mix it with the butter. A fork works nicely for the job.

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You just made compound butter- well done! A little extra for you: you can roll this into a log using parchment or plastic wrap, freeze or refrigerate it (wrapped well), and cut off pats to put on top of cooked steak. It’s FABULOUS!! Ok, back to the task at hand… Now you need to work on the chicken a bit. This butter needs to go under the skin of the breasts. To do that, you need to create a pocket for it to go into. And to do that, you need to carefully put your index finger under the skin and separate the membrane from the meat- like so:

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Very gently work your finger all the way down the breast. The skin may tear a little, but that happens. Just try to keep that to a minimum. Do this on both sides of the breast.

Next, take half of the butter and create a somewhat rectangular patty. Something like this:

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That butter needs to go under the skin, of course. Gently push the butter into the pocket you created and then massage the outside of the skin to get the butter all the way down the breast. You should end up with the chicken looking like this:

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Repeat on the other side and you’re ready for the next step, which is seasoning the rest of the bird. Take about half of the remaining seasoning and sprinkle it all over the inside of the body cavity. That works best if you hold the chicken vertically (sorry I don’t have a picture of that- not enough hands). The rest of the seasoning goes all over the outside of the chicken.

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I didn’t exactly get it evenly on the outside. Whoops. I’m not perfect. We knew that. Moving on! Put this beautiful bird in the oven and roast it for an hour and a half OR until the temperature in the thickest part of the thigh reads 165-170. Once you reach that temperature, take the chicken out of the oven, tent the pan with foil, and let the whole thing sit for about 20 minutes to rest.

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Isn’t that pretty! Do you see how the skin split on top? That is why you want to be as gentle as possible when creating the pockets under the skin. I created a tear (you can see it above) and the skin tightening made the tear much bigger. This chicken is fine- but any bigger a tear would have had bad results for the meat.

Now take the chicken out of the pan and put it on a platter or large cutting board and either carve it to serve as a meal or let it cool enough to handle and debone it. I made this specifically to use for other meals; I wasn’t planning on serving this to anyone as dinner. I just took all of the meat off the bone. Here’s what I ended up with:

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I kept the legs whole because my daughters love them. The rest will just go into the freezer, divided into portions to use in other meals (casseroles, soups, pot pies, etc.). I should note that I’m not great at stripping the meat off of carcasses. I cannot stand to eat gristle or a lot of fat. So yes; there was meat left on the bones that I didn’t bother with because I just can’t stomach it. Other people will probably get more meat than I did. Either way, this is still WAY cheaper than buying a rotisserie chicken from the store. And the flavor is worlds better than store bought! Not to mention the amazing aroma the roasting chicken sends through your home 🙂

The Recipe:

1 Whole Chicken, 3-4 Lbs.

3 T Montreal Steak Seasoning

1 T Paprika

1 Stick Butter, softened

The Method:

*Preheat the oven to 375 degrees.

*Mix seasonings together.

*Stir 1 T seasoning mixture into the butter. A fork works well for this.

*Create pockets under the skin of the chicken breasts, gently working your index finger under the skin on each side.

*Divide the compound butter mixture in half. Form a flattened rectangular shape out of each half and slip one rectangle in each pocket you created.

*Carefully massage the outside of the breast skin to spread the butter all the way down each side of the breast.

*Turn the chicken so the cavity hole is facing up (the chicken will be vertical)  and sprinkle half of the remaining seasoning all over the inside of the chicken.

*Lay the chicken down in the roasting dish again, breast side up. Rub the rest of the seasoning all over the outside of the chicken.

*Roast the chicken until a thermometer stuck in the thickest part of the thigh reads 165-170. It usually takes an hour & a half to an hour & 45 minutes for my oven, but those times vary; the thermometer method is safer than just timing it.

*Once that temperature has been reached, remove the chicken from the oven, tent the pan with foil, and let the whole thing rest 15-20 minutes.

*If serving as a meal, carve and serve.

*If using for other dishes, remove the chicken to a platter or large cutting board. Let cool until easily handled, and debone. Divide the chicken into proper portions (according to the dishes you plan to use it in), store in freezer appropriate containers (I use plastic and then foil), mark said containers with the date and contents, and freeze. Use as desired.

*When using in other dishes, keep in mind that this chicken will add flavor to the dish. You will need to adjust the salt and pepper of the final dish accordingly! 

*For the Slow Cooker:

*Prepare as above.

*Spray or otherwise lubricate the crock of a large slow cooker (mine is 6.5 quarts and the chicken fits perfectly with no extra room on the sides. A smaller crock would be too small).

*Fold an aluminum, disposable pie tin into thirds and place on the bottom of the slow cooker. This is to keep the chicken off of the bottom of the crock. Alternatively, you could make large balls of aluminum foil to put under the chicken. If you have a roasting rack that fits in your crock, that’s fine too. The point is: keep the chicken off of the bottom of the crock for this method!

*Place the chicken on the tin (or whatever you used to hold it up), put the lid on the crock, and set the slow cooker to high. 

*Cook the chicken 4-5 hours, until the temperature reads as stated above. Remember: when you take the lid off of a crock pot you add about 30 minutes to the cooking time. So do this judiciously. 

*Once cooked, continue as stated for the oven method. 

I’m originally from Indiana, where it’s crazy humid. I grew up in the mountains of Northern Colorado, where the winters are long, crazy cold & windy. So I figured I knew what I was getting into when we moved to South Dakota. Turns out I didn’t quite have it all figured out. The combination of cold, wind, and humidity are just plain bone chilling! People warned us- and it’s not that we didn’t listen, because we did. But you never REALLY know until you experience it. We are just getting into the start of the colder weather- it’s not truly cold yet. But while the temperature claims to be in the 40’s the windchill makes it feel at least 15 degrees colder. And as for the wind… well it blows what they get in Colorado and Wyoming pretty much out of the water. We’re kind of in the apex of the wind curve, if you will- so it’s strongest blowing across our little corner of the world. That being the case, it’s a good thing I have a cache of stick-to-your-ribs, warm-you-right-down-to-your-soul winter favorites that I can make to keep my family’s stomachs cozy and full! This soup is part of that cache.

I found the original on a recipe site and it was called something like “chicken, bacon, corn, and potato chowder”. It was ok- but not really what my family called stellar. And it certainly wasn’t chowder. It was barely thicker than a regular broth soup, despite having thickener in the recipe. So I fiddled around with it a bit and came up with a good soup that my family likes. I still use some flour to make it thicker than a regular soup, but it’s still definitely soup. If you wanted to make it a chowder, you certainly could- just use more fat and flour to make the roux thicker.

Here’s what you’ll need:

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As the name implies, I am using bacon. HOWEVER you could easily substitute ham or even smoked sausage or kielbasa- any of those would give the soup great flavor. And they are a bit cheaper than bacon (about $5 a pound in my neck of the woods!), which helps when making this as Broke Food. If you make one of those substitutions you’ll need to use butter or olive oil to saute the onion.

As for the potatoes, yes; those are frozen potato cubes, better known as Southern Style Hash Browns. They work a treat in soups and stews, actually. Most of the time I use actual whole potatoes from the produce section. But sometimes I just really need things to be easy and quick. So if you have frozen potatoes, now is the time to use them!

For the chicken, I simmered one chicken breast (about half a pound- I’m making a half batch because it’s just the kids & I) in the broth I would be using for the soup for about 2 hours so it would shred super easily… and then realized I didn’t have cream for the finish… and THEN realized I didn’t have an inch of space for a container of broth in the fridge. Yes; I had to throw it away 😦 So if you have your poop in a group better than I did, simmer your chicken breast in the broth you will use for the soup (adding water at the end to make up for any evaporation). Or you could use leftover chicken- that works super well too.

Moving on! Cook your bacon over medium low heat to render as much fat out of it as you can. Drain the bacon with a slotted spoon and set it aside. Reserve about 1/3 cup or 5 tablespoons (which will probably be all of it, but you never know). If you have extra, put it in the fridge for future use. (If you use ham or sausage of some kind, now would be the time to fry it as well. Sometimes those things can be greasy and you want the fat rendered out before you put it in the soup.) Saute your diced onion in the bacon fat on medium until soft, 3-5 minutes. Sprinkle the flour over the onion and stir.

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Cook the roux for about a minute to get rid of the raw flour taste, and then whisk in the broth. Add all of the ingredients except the cream, salt, and white pepper. Bring the pot to a boil, reduce to a simmer, cover, and let go for about 10-15 minutes, stirring occasionally- it’s going to want to stick because of the roux. At this point all you’re doing is cooking the potatoes and corn through. Once those 2 are done, shut the stove off and stir in the cream. Give the soup a taste and add salt & white pepper to your liking. Remember to use white and not black pepper- no one likes little black floaties in their light colored soup!

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This is a wonderful soup to warm to you right down to your toes after a long, cold, and- here- windy day! Add some hot biscuits with butter (and maybe some honey) and you’re set. I’m looking forward to sharing some more of my winter proof meals with you 🙂

 

The Recipe:

1/2 Lb. Bacon, diced

1/2 Onion, diced

1/3 C Flour

8 C Chicken Broth

1 Lb Chicken, cooked and shredded (can be halved and still have plenty of chicken)

2 C Potatoes, diced

2 C Corn

1/2 C Heavy Whipping Cream

Salt and White Pepper to taste

 

The Method:

*In a soup pot, cook the bacon over medium low heat to render as much fat as possible.

*Remove the bacon with a slotted spoon and set aside. Measure out 1/3 C of fat and put the rest in the fridge for another use.

*In the same unwashed soup pot, saute the onions in the 1/3 C bacon fat on medium heat until they are soft- about 3-5 minutes.

*Sprinkle the flour over the onions and bacon fat and stir for about 2 minutes.

*Whisk in the chicken broth until smooth.

*Add all ingredients except cream, salt, and pepper.

*Cover and bring to a boil, then back down to a simmer.

*Simmer 10-20 minutes, or until the potatoes are soft. Stir fairly often- the roux will make the soup want to stick to the bottom.

*When the potatoes are done, add the cream and taste. Add salt and white pepper to taste.

 

 

 

It’s that time of year again; the weather is getting cooler (well… it is here, anyway), school is back in session, and pretty soon it will be time to close the windows up for cold weather. All of that adds up to one thing: outbreaks of cold & flu bugs. While it’s true that people can get colds any time of year, they always spike when the weather gets colder and school is back in session. Lots of kids + enclosed space with little ventilation = Everyone gets sick.  The little germ mongers just can’t help it when it comes to spreading bugs around. So, try as you might, the odds are that you and those you love will get sick. It just so happens that I have something to help with that. And it’s much tastier than Ny-Quil! Ok, it won’t replace the Ny-Quil. But it will help wash the nauseating Ny-Quil taste out of your mouth.

It’s been proven that chicken soup really does help combat the cold & flu bugs. The protein from the chicken helps strengthen the body in it’s fight against the bugs, the liquid from the broth fights dehydration, and the garlic is a natural bug fighting powerhouse. If you look up the homeopathic properties of garlic, you might just be amazed. Garlic is an awesome superfood! (Here is a great starter article on the awesomeness of garlic.) I came up with the recipe for this soup when a dear friend was sick and I wanted to help her feel better and not have to cook her own dinner. I had never made chicken soup before in my life, but I knew the basics. Really, I just started throwing things in the pot and added salt & pepper until it was just right. My friend LOVED it and when my husband tasted it he told me “you’d better remember what you put in this because it’s amazing and there isn’t enough left over!” Thus was born a chicken soup so good that it garnered the compliment “people pay a lot of money in restaurants for soup that isn’t as good as this!” Yeah- it’s that good. Make it, sick or not, you won’t be sorry.

As the name implies, garlic is a main component in this soup. I usually put 8-10 large cloves of garlic in when I make it. You can, of course, cut back on the garlic. The soup will taste good with less. But it won’t taste as good. And it won’t be quite as healthy. Aside from the garlic, there are very few ingredients for this soup. It’s blessedly uncomplicated and unassuming. But it will surprise you with how good something so simple can be! This is what you’ll need:
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I used baby carrots because I already had some on hand. You can certainly use regular sized carrots and just dice them. I suppose if you really wanted to, you could even use frozen diced carrots. If you’re making this when you’re already feeling under the weather, that would be a great shortcut. I also use as little celery as I can. Typically I can’t stand celery. But it’s vital for this soup. I’ve made it without celery once before and it just didn’t taste right. So I use one extra large or 2 smaller ribs.

I’m making a half batch of this soup, so I have only one chicken breast pictured. That would be about half a pound of chicken. You can also use boneless, skinless chicken thighs if you’d prefer. I can’t stand gristle and sinew, so I rarely use them for anything (this recipe is the only one I can think of that I use thighs). There are 2 ways you can cook the chicken for this recipe: dice it small and fry it in the soup pot, or simmer it for a few hours in the broth you’ll use for the soup and shred it. I’ve done both and both work very well. I suppose it depends on if I have the time to simmer it and don’t want to get my hands all chicken-y (yes; even The Humble Food Snob gets lazy in the kitchen sometimes!). But dicing the chicken fine and frying it in a tiny bit of oil in the soup pot adds some very rich flavor (because of the fonde at the bottom of the pan- the browned bits that come up when you add liquid and deglaze the pan).

Start out by dicing your veggies and mincing the copious amount of garlic. Keep the garlic separate but mix all of the other veggies. Then dice your chicken. It needs to be in very small pieces so that it gets evenly distributed in the soup. Add a VERY small amount of oil to your pan. For half a pound of chicken I’ll use a scant 1-2 teaspoons of oil. If the chicken sticks to the pan a bit it’s ok- the bits will come up when you add the broth. What’s more important is that you don’t have an oil slick on the top of your soup. There is nothing in the soup to soak up the oil and incorporate it; you’ll have to skim the top to get rid of the excess if you use too much. So fry your chicken over medium high heat.

Next, add your veggies all at once, except the garlic. Stir everything together and cook until the onions are a bit soft, maybe about 3 minutes. Now you can add the garlic. But it only needs about 30-45 seconds, so be ready to either transfer the mixture to a bowl to make the broth (like I am because I’m using bullion cubes) or pour the broth in directly. You want the raw edge just barely taken off the garlic in the mixture- boiling the soup will cook it the rest of the way and give a distinct flavor to the soup.

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After adding the broth, add a good pinch of salt and a sprinkling of white pepper. I give it a good dose of pepper by the end and that’s part of what makes it so good. It’s almost spicy, but not overpowering. Also good for cold & flu sufferers as it opens the sinuses some. Just be sure to use white pepper and not black. Black pepper is harsher than white and no one wants little specks of what looks like dirt in their soup. Now give it a stir, cover it, bring it to a boil, then back it down to a fast simmer and cook until the carrots are tender. That usually takes about 20 minutes for me, but just keep an eye on it. Every 10 or 15 minutes, fish out a carrot and give it a poke with a fork or knife if you’re unsure whether or not they’re done.

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Doesn’t that just look like a steamy pot of comfort?? And it smells soooo good! The aroma actually brought the girls out of their bedroom to investigate and they were thrilled that we were having this soup. Kids love it!

Once the carrots are done, turn off the heat and give the soup a taste. Add more salt and pepper if you think it’s needed, and serve. A good yeasty, soft roll is excellent with this soup. Or you can go with a thick, crusty bread to dip in the broth and use as a sop for the last dregs of soup at the end of the bowl.

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If you want to, you can certainly add a starch to this soup. I’ve never liked chicken noodle or rice soup. But if that’s your thing, then by all means; add some noodles or rice. You could even add some barley if you have it.

This soup really is like a loving hug in a bowl. And, of course, you don’t have to be sick to enjoy it. It’s perfect for the cold nights that are coming. This is a perfect soup to serve to those you love after a day of enjoying the turning colors or picking apples in the brisk fall air. And this winter you won’t find anything much better than this soup for curling up with and watching the snow fall. So please; make this soup and share it with those you hold dear. It might just make them feel better. And it will certainly make them feel loved.

The Recipe:

1 Lb. Boneless, Skinless Chicken Breasts or Thighs, diced as small as you can get them

1 Medium Onion (about the size of a baseball), diced

3 Large Carrots, diced

1 Extra Large or 2 Smaller Ribs Celery, diced fine

8-10 Large Cloves Garlic, minced

10 C Chicken Broth (homemade is awesome, but any good broth will do)

2-3 t Oil (of your choice)

Salt and White Pepper to taste

The Method:

*Heat the oil in a soup or stock pot over medium high heat. Watch it; that small amount of oil will heat fast and burn quickly.

*Add the chicken and cook until slightly browned. If it sticks a bit and tears, don’t worry; the bits will come up when you deglaze the pot with the broth.

*Add the onion, carrots, and celery. Cook 3-4 minutes, until the onion is softened a bit.

*Add the garlic and cook 30-45 seconds.

*Remove the mixture to a bowl to constitute broth if using bullion cubes, or add the ready broth to the pot with the meat and veggies.

*Return the mixture to the pot if it had to be removed.

*Season with some salt and white pepper, but don’t overdo it. You’ll adjust this later too.

*Bring to a boil, then back off to a fast simmer.

*Simmer until carrots are cooked through, 20-30 minutes.

*Turn off the heat and check for seasoning. Add more salt and white pepper if needed.

*Serve with a good bread.