Stocking the Pantry: Cornmeal

Over the years I have learned to stock my pantry with ingredients rather than boxed mixes which gives me better flexibility in the kitchen and is easier on the budget, too.

Cornmeal is something I buy regularly and always keep in my pantry. I grew up on the Jiffy cornbread mix. I especially remember my mom making cornbread to go with our ham and beans, which I still make whenever we have a ham bone, but as I grew more curious and adventurous as a cook I wanted to do more than just make cornbread.

I remember the first time I bought cornmeal. My husband loves breaded and fried catfish and wanted to have it for dinner many years ago, so I went to the store and bought some yellow cornmeal (it also comes in white and self-rising). He then taught me how to make fried catfish.

Well, since I had all this cornmeal left over, I got out my cookbooks and learned how to make cornbread from scratch, which led to other ways to use up cornmeal.

Cornbread made in a castiron skillet-yum!

Here is my recipe for cornbread, with some things you can add to make it even better!

Cornbread

1 cup flour
1 cup cornmeal
1/4-1/2 cup sugar (depending on how sweet you like your cornbread)
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup oil or butter
1 egg, slightly beaten

Heat the oven to 425 degrees. Place the oil or butter in a castiron skillet or 8- or 9-inch square pan. Place the skillet or pan in the oven while you prepare the other ingredients until the butter is melted.
In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a separate small bowl, combine the milk and egg. Add the liquid ingredients to the dry beating by hand just until smooth. Take the skillet or pan out of the oven and add the batter. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Additions and variations: Fry 4 to 5 bacon slices until crips, drain on a paper towel and substitute the bacon drippings for the oil. Sprinkle the batter with crumbled bacon before baking.

Mexican cornbread: Prepare the batter using 2 eggs, slightly beaten. Stir in 1/2 cup shredded Cheddar cheese, 1/4 cup chopped green chilies and 1/4 cup finely chopped onion. Bake 22 to 28 minutes.

I've used cornmeal for my Cracker Barrel Copycat Chicken Casserole, which is much like cornbread on top of a chicken casserole. I've also used cornmeal for breading chicken. Here's one of our favorite ways of using it on chicken:

Southwestern Baked Chicken

2/3 cup cornmeal

1/3 cup bread crumbs

2 teaspoons Italian seasoning

2 tablespoons parmesan cheese

3 teaspoons chili powder

2 teaspoon cumin

2 teaspoons garlic powder

1 teaspoon sugar

1/2 teaspoon cayenne pepper

4 bonesless, skinless chicken breasts

1 tablespoon Worcestershire sauce

2 egg whites, lightly beaten

Cooking spray*

Preheat the oven to 400 degrees. Place the cornmeal, bread crumbs, and all the spices in a large plastic bag and shake well. Combine the Worcestershire sauce, and egg whites in a small bowl. Dip the chicken breasts one at a time into the egg mixture. Allow the excess to drip off, then place in the bag and shake to coat. Spritz a shallow baking pan with spray then transfer the chicken to the pan. Spritz the chicken with the spray. Reduce the heat to 350 degrees and bake for 20 to 25 mintues or until cooked through.

* Instead of the cooking spray, you could place a couple tablespoons of oil or butter in the baking dish and place in the oven to melt the butter or heat the oil a little. As you place the chicken in the dish, turn it over into the oil/butter to coat on both sides. Continue to bake as instructed.

Other uses for cornmeal are hushpuppies, spoon bread, and Red Pepper Corn Muffins. Cornmeal is also used for Polenta, which I've never made but is next on my learning how-to-make list.

Chile-Cilantro Grilled Chicken

I wish I had a picture of this dish for you. Better yet, I wish you could taste it and see how very delicious it is. I've made this once using skinless, boneless chicken thighs because that's what I had. It was also in the middle of January, so I used my cast iron grill pan to cook them on inside. The important thing is the rub you put on the chicken that just bursts with flavor. So good!

Chile-Cilantro Grilled Chicken

1/4 cup finely chopped cilantro
3 tablespoons minced garlic
1 tablespoon minced jalapeno chile
1 tablespoon grated lime peel
1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
3/4 teaspoon salt
4 bone-in skin-on chicken breast halves

Heat grill. Combine all ingredients except chicken in small bowl. Generously rub over chicken and under skin. Grill, covered, over medium heat or coals 14 to 18 minutes or until no longer pink in center, turning once.

4 servings
For those of you interested, this dish contains per serving: 235 calories, 11.5 g total fat (2.5 g saturated fat), 28 g protein, 4.5 g carbohydrate, 75 mg cholesterol, 525 mg sodium, 1 g fiber

This is a recipe I got from the Cooking Pleasures magazine many years ago when I belonged to the Cooking Club of America.

I'm linking up with Tasty Tuesday.

Arroz con Pollo

I'm not sure where I got this recipe but I've made it a few times and my family loves it. It's a easy one-dish recipe, which makes me wonder why I don't make it more often. As usual, I make the recipe according to what I want to change or add to it, to make it the way my family would like or what I have on hand. Since red bell peppers are so expensive during the winter, I usually buy them when they are cheap in the summer from a local farm stand, chop them up, and put them in small bags in the freezer. I have made this recipe with and without the 2 ounces of ham.

Arroz con Pollo

1 Tablespoon olive oil
4 chicken thighs
4 chicken drumsticks
2 teaspoon salt
1/2 teaspoon pepper
2 oz. smoked ham, cut into 1/4-inch dice
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 3/4 cups canned tomatoes, drained and chopped
1 tablespoon tomato paste
2 cups canned chicken broth or homemade stock
1 cup rice, preferably long-grain
2 tablespoons chopped fresh parsley

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.

Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.

Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes, adding more broth if necessary if the rice isn't completely tender but has soaked up all the liquid. Sprinkle with parsley and serve. Serves 4.

Experimenting with Sticky Chicken

This is a repost from my other blog.
About a year ago I posted a recipe for Roasted Sticky Chicken. It is really tasty but sometimes it has been turning out rather dry, so I thought I would play with the recipe a little and do some adjusting. Last week my husband and I were grocery shopping and found 2 large roasting chickens for 69 cents a pound as a manager's special. (We always, always look for these bright orange stickers on meat for huge discounts!) They were very large, much larger than the fryers I usually buy at Aldi for 79 cents a pound. Here is the original recipe for the Sticky Chicken.

Roast Sticky Chicken

4 teaspoons salt

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon thyme

1 teaspoon white pepper

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 whole chicken

1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove the giblets from the chicken, clean the cavity well, and pat dry with paper towels.

Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed. Place in a resealable plastic bag, OR, place in the roasting pan, and refrigerate overnight.

When ready to roast the chicken, stuff the cavity with the chopped onions and place in a shallow roasting pan. Roast, uncovered, at 250 degrees for 5 hours. After the first hour, baste the chicken occasionally (about every half hour or so) with the pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn a golden brown. If the chicken has a pop-up thermometer, ignore it. Let the chicken rest for 10 minutes before carving.

I still do everything as the recipe suggests, however, this last time I doubled the spices and prepared the 2 roasters for the next day. I put them in the refrigerator, one in my crockpot and one in a roasting pan, covered. The next day I put the chopped onion in the cavity of each chicken and started the cooking. I also added a little water to the bottom of the crock pot. I put the crock pot on low and let it slowly cook away for about 8 hours.

About 4 hours before we wanted to eat the roasted chicken, I added a little water to the bottom of the pan, covered it with foil and put it in the oven, basting every once in awhile. About halfway through the cooking time, I uncovered it and let it continue cooking.

With the addition of the water at the bottom of the pan, both methods of cooking turned out very, very well. I like the crock pot method the best, though because I didn't have to do any basting or checking, although it does take twice as long as the roasted method.

*You may want to adjust the cooking time according to the size of your chicken. These roasters were large, about 5 pounds apiece, and fryers are usually about 3 1/2 pounds. Test your chicken for doneness in the following ways: using a meat themometer; if the juices run clear; or if the leg moves easily when you wiggle it.

I'm linking up with Friday Potluck

Chicken and Dumplings

I've been making chicken and dumplings for years and years, thanks to my mom who gave me her old 1970's Pillsbury Cookbook when I was a young wife. I pretty much learned how to cook from that old cookbook and wish I still had it. Chicken and Dumplings is one of our family's favorites and it's another one of those good one-pot kind of dinners that are so easy on the cook.

Chicken and Dumplings

6 chicken thighs (This is just what I had on hand-you can use whatever chicken pieces you want, even boneless)
1/2 chopped medium onion
olive oil, butter, or chicken fat
2 carrots, sliced
chicken broth, to cover the chicken
Salt and pepper
4 tablespoons flour
2 teaspoons poultry seasoning
Sprinkle the chicken pieces on both sides with salt and pepper. Melt the oil in the bottom of your Dutch oven over medium-high heat. Add the chicken and brown on both sides. Remove the chicken to a plate and add the onions and carrots to the pan for about 5 minutes, adding more oil if necessary. Also add the thyme and poultry seasoning. Sprinkle the flour in the bottom of the pan and stir well. It will form a paste. Add the chicken and broth. Let it cook until the chicken is tender but not falling off the bone. Taste your broth and add more thyme, salt and pepper as desired. Make sure the stew is softly boiling before adding the dumplings.

Fluffy Dumplings

1 1/2 cups flour
1 tablespoon minced parsley (I didn't have parsley but I did have dried chives)
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 tablespoons oil or melted butter
1 egg, slightly beaten

In a medium bowl, combine the first 4 ingredients. Stir in the remaining ingredients just until dry ingredients are moistened. Drop dough by tablespoonfuls onto hot chicken or meat in boiling stew. Cook covered, 12 to 15 minutes or until dumplings are fluffy and no longer doughy underneath.

I'm linking up with Tempt My Tummy Tuesday, Tasty Tuesday, and Tuesdays at the Table.

Cracker Barrel Copycat Chicken Casserole

Cracker Barrel is one of my favorite places to eat. I love a good Southern meal and they deliver every time. I don't just love their food, but the whole atmosphere of the place. It's not just a restaurant but a country store, too. I had never had this particular dish there but I bet they make it pretty good! If you love a creamy, stick-to-your-ribs kind of dish you will love this casserole with a crumbly cornbread topping. I got this recipe from the Food Lion website and it was super delicious (my husband-not the biggest casserole fan-even loved it!).

Cracker Barrel Copycat Chicken Casserole

Cornbread

1 cup cornmeal
1/3 cup flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons oil
3/4 cup buttermilk (you can substitue 1 tablespoon vinegar or lemon juice and add enough milk to make 3/4 cup
1 egg
1/2 cup melted butter

Chicken Filling

2 tablespoons butter
1/4 cup chopped onion
1/2 cup celery sliced thinly
1 1/2 cup chicken broth
1 can cream of chicken soup ( I used some of my homemade from the freezer)
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups chicken, cooked and cut into pieces

Cornbread

Mix all ingredients except the butter into the bowl until smooth. Pour into greased 8-inch square pan and bake at 375 for 20-25 minutes or until golden. Remove from the oven and cool until it can be handled. Crumble and place 3 cups of the cornbread into a mixing bowl. Add 1/2 cup melted butter and mix well. Set aside.

Chicken


In a saucepan or skillet over low heat, melt butter and sute onion and celery until soft. Add the broth, soup, salt and pepper. Stir until completely blended. Add the chicken and stir until it reaches a low simmer. Cook 5 minutes. Remove from the heat. Put the chicken mixture in a 2 1/2 quart casserole dish or individual dishes (about 4). Spoon the cornbread topping over the chicken mixture. Bake at 350 for 35-40 minutes or until crumbs turn golden brown and casserole bubbles.

I had some of the cornbread crumbles left over so I put them in a freezer bag and they are now sitting in my freezer for the next time I want to make a yummy casserole. I was thinking that I could also make my Chicken A La King and put the cornbread crumbs over it. What do you think?


I'm participating in The Grocery Cart Challenge Recipe Swap, Friday Potluck, and Foodie Friday

Lemon Greek Chicken

This is one of our favorite ways of making chicken. This lone drumstick was the last to be eaten, which I did as soon as the picture was taken. This recipe is so easy and has lots of flavor. The first time I made it was when my daughters and I made a Greek-inspired dinner for our family and this dish got the best reviews, so I knew it was a keeper. I've made it several times since then and like to pair it with roasted potatoes.

Lemon Greek Chicken

3-4 lb cut-up chicken pieces
2 tablespoons butter
1/4 cup olive oil
2 teaspoons salt
1/8 teaspoon pepper
1 tablespoon dried oregano
2 lemons, squeezed

Rub chicken with lemon juice and marinade for one hour. Place chicken in a roasting pan and pour the olive oil and melted butter over the chicken. Season with the seasonings. Roast at 350 degrees for 45 minutes to 1 hour.

I participating in Potluck Friday, Foodie Friday, and Grocery Cart Challenge Recipe Swap.

Kitchen Happenings?

I haven't been cooking much this week except for making some Sticky Chicken that I've been making in the crockpot rather than the oven these days, and I did manage to bake a yummy loaf of French bread. My husband has doing most of the cooking these days. But, I will be trying a new to me cheesecake recipe for my daughter's birthday celebration this weekend. My oldest daughter has made it before and it was so good!

Cutting Up A Whole Chicken

I'll always remember the day I stood in my mom's kitchen shortly before my husband and I got married, and my mom told me I needed to learn to cut up a whole chicken. It was something my mom did regularly, as it was the only kind of chicken I ever remember her buying, and she cut them up with an incredibly sharp small paring knife, no less! But, there is no one like my mother, and that's the truth, so don't try it until you get pretty good at cutting up a chicken! I, on the other hand, must use a large knife to do the job but I get it done :) The picture above shows the whole chicken. I have already taken it out of its package and taken out the neck and giblets on the inside. You can save the neck for soup stock-I throw the giblets away-you can do whatever you want with them :)

I then place the chicken breast side down onto a cutting board that I use ONLY for raw meat. I take hold of one wing and pull it downward so that I can find the joint between the wing and body of the chicken. I take my knife and cut. If you are hitting bone, then you need to find the joint, which is very easy to cut. Do the same thing with the other wing.

I then grab the leg and thigh section and pull it downward to find the joint and cut it off. Do the same with the other leg and thigh.

Here's another picture of cutting off the leg and thigh.

I then place the leg and thigh sections skin-side down, onto the cutting board and find the joint and cut them each into two pieces.

Just like that.

I then place the back and breast section, which are still connected onto the cutting board, standing up and place my knife between the breast and back and cut all the way down.

I lay it out flat and cut the joint that connects the back and breast bones.

Above is the back bone that you can cook with the rest of your chicken or put into your stock pot with the neck bone.

Place the breast bone side up onto the cutting board and cut right down the middle of the breastbone. It will crack and then you can cut all the way through.

You now have two breast pieces.

This is what they look like meat-side up.

This is how I cut up a chicken. If you are still not sure about doing it yourself, there are several videos on youtube that can give you a more detailed look at how to cut up a chicken. But, once you get the hang of it, you will be so quick and it will be so easy, that you will never go back to paying extra for cut-up chicken pieces at the store.

I'm linking up with Tammy's Kitchen Tip Tuesdays at Tammy's Recipes.

Garlic, White Bean and Rosemary Chicken Stew

I was looking for a recipe that used what I had in the pantry and I found this, but for the life of me can't find where I found it online, so if this is your recipe, let me know and I will give you the credit you deserve for this recipe. I cannot believe the amount of flavor in this dish! My husband couldn't stop eating it, even with all the carrots in it, an ingredient he isn't too fond of. I also love how easy on the budget this is, too. While I used only chicken legs and thighs, you can use whatever chicken pieces you would like in this recipe, but I would recommend using bone-in pieces. If you only have boneless pieces, wait to add the chicken until later when you add the vinegar and first cup of broth.

Garlic, White Bean and Rosemary Chicken Stew

2 teaspoons olive oil
2 pounds chicken parts, skins removed
1 large onion, diced
3 carrots, diced
5 garlic cloves, chopped
4 ounces bacon, chopped
2 tablespoons balsamic vinegar
3 cups chicken broth
2 cans white beans
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
Salt and pepper to taste

Heat oil in a large Dutch oven or pot. Season the chicken with salt and pepper and add to pot and brown on both sides. Take out the chicken and place on a plate. Add to the pot the bacon, onions, and carrots. Cook until the onions are lightly browned. Add the garlic and cook for another 2 minutes. Put the chicken back into the pot. Stir in the balsamic vinegar and 1 cup of chicken broth. Bring to a boil and simmer over medium heat until the liquid is reduced by about a third (this took about 6 minutes). Stir in the beans, rosemary, and the other 2 cups of chicken broth. Bring back to a boil and simmer, covered 20 to 30 minutes. Season to taste with salt and pepper.
Serves 4.

Chicken A La King

Chicken A La King is one of those old-fashioned dishes that have been around for a long time and for good reason. It's a dish that uses up what you have in the pantry or fridge and is welcomed at the table. I made it one day last week and my daughter liked it so much that she made it for her boyfriend on Wednesday night when he came over. It's so cute how they like to cook for each other.

Chicken A La King

6 tablespoons butter

6 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

1 cup sliced mushrooms, fresh or canned

1/2 cup diced green pepper

1/2 cup diced onion

1/2 cup carrots, diced

1 cup peas, frozen or canned

1 1/2 cups well seasoned chicken broth

1 cup milk

1 cup cut-up cooked chicken

Melt butter in a large saucepan. Add the mushrooms, green pepper, carrots, and onion and saute until the vegetables are soft, about 7 minutes. Add the flour, salt and pepper and stir to blend. Add the chicken broth and milk and cook over medium low heat, stirring constantly until bubbling and thickened. If it's too thick, add more milk or broth. Add the peas and chicken and cook until heated through. Makes about 4 servings.

You can serve this over rice, noodles, biscuits, or even as a filling for chicken potpie. You can also substitute the vegetables for whatever your family likes.

I'm joining Foodie Friday and the Grocery Cart Challenge Recipe Swap this week. Visit these sites for more great recipes.

June Freezer Cooking

I love using my freezer to store my food. When we aren't going to use up some leftovers or other food that is in the fridge, I label it and toss it in the freezer. I also like to make food ahead of time and put it in the freezer to make my life easier later. For those of you that read my other blog, you know that I am actively looking for work outside the home, so I will need meals that come together easily when time and energy are low. (Update: job found-Hallellujah!) Jessica at Life as Mom is doing another freezer cooking month and I'll be joining with her to fill up my freezer with meals or parts of meals that will save me time and money. My husband will be taking his annual fishing trip to Wisconsin with his best buddy, his twin brother, his brother-in-law, and our two sons-in-law this weekend, so I figured that will be the perfect time to get some cooking done and stocking up our freezer.





Here's the plan:



I have about 10 pounds of chicken legs and thighs that I plan on putting in the crockpot. It will not only cook the meat until it's incredibly tender for lots of dishes like my chicken potpie but it will also make a wonderful chicken broth for soups, sandwiches, and other dishes.

I already have some cinnamon rolls in my freezer that I plan on using for easy breakfasts and desserts.

I'm going to be trying Rhonda's method for freezing pizza dough, along with a couple of other breads and roll recipes so that we can have homemade bread even if I haven't been home to make it that day.

I have some white beans in the freezer now but I want to add some black beans, lentils, and pinto beans to that. I can make my Tuscan White Bean Soup, Black Bean Chili with Red Onion Salsa , lentil cakes, refried beans, and salads. I have yummy recipes for a chickpea salad and a black bean salad that I will be sharing soon since we are in the warmer months, which is when we enjoy salads the most.

I also have a whole chicken that I plan on cutting up and marinating in the freezer for the grill. Mary Ann-I will do a tutorial on how to cut up the chicken :)

Since it's often just my husband and myself at home to eat, I will set aside some of the leftovers for our daughters or for the next day's lunch, and put the rest in the freezer. I will be putting some of the leftover soups in separate small containers in the freezer for taking to work for our lunches, too. Even after I find the right job,(found it!) we want to try and eat as little fast food and premade foods as possible. We've been eating this way for so long that I think it will affect the way we feel and we are going to need extra energy!

Indian Butter Chicken

I made this dish about 2 months ago, took a picture, but never posted it even though it's one of the best things I've made in a long time. My husband couldn't stop eating the sauce. Of course, cream is what makes it so good, but it was very easy. I've kind of shyed away from Indian cuisine because it seems to include spices that I don't usually have (I still didn't have all the spices for this dish) but this is a more simplified way of making the traditional Butter Chicken. If you have any cream in your fridge that needs to be used up try this recipe. It's that good.

Indian Butter Chicken

4 bonesless skinless chicken breasts

5 cloves garlic

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon ground coriander

1/4 teaspoon cumin

1/4 teaspoon cardamon (I didn't have this spice)

1 whole lime, juiced

1 whole onion, diced

1/4 cup butter

1 can (14.5-oz) tomato sauce

1 can (14.5-oz) diced petite tomatoes

1 pint heavy cream

1 bunch cilantro chopped

2 cups cooked rice

Combine the first 9 ingredients and marinate the chicken overnight. Saute the onion in the butter on medium-low heat until the onion is soft. Add the chicken and cook about 10 minutes. Add the tomato sauce and tomatoes and cook for 30 minutes over medium-low heat with the lid on. Add the cream and cilantro just before serving over the rice.

This recipe made a lot of sauce and I think you could probably add a couple more chicken breasts and serve more people with this recipe.

I got this recipe from the Pioneer Woman's recipe site but if you want to make a more authentic Butter Chicken you can go here or here.

Parmesan Chicken

There's nothing like the crunch of breaded chicken and we really love it at our house, but I don't like the saturated fat and mess of frying chicken. So, when I found this recipe in the cookbook, The Amish Cook At Home by Kevin Williams and Lovina Eicher. I was hoping it was as good as it sounded, and it was! I buy whole chickens most of the time and cut them up which I can get for 79 cents per pound. I also try to make my own bread crumbs from leftover bread which can be kept int he refrigerator or the freezer.

Parmesan Chicken

1 cup flour

2 teaspoons salt

2 teaspoons paprika

1/4 teaspoon pepper

2 tablespoons garlic powder

2 large eggs

3 tablespoons milk

2/3 cup Parmesan cheese

1/3 cup bread crumbs

1 (3- to 4- pound) chicken, cut into serving pieces

Preheat oven to 400. Butter a 10 by 15-inch baking pan or cookie sheet.

Combine the flour, salt, paprika, pepper and garlic powder in a shallow bowl. Stir with a whisk to blend. Beat the eggs and milk in another shallow bowl. Combine the cheese and bread crumbs in a third shallow bowl. Dredge the chicken pieces in the flour mixture, then dip them into the egg mixture, then dredge them in the crumb mixture. Place in the prepared pan.

Bake until the juices run clear when a piece of chicken is pierced with a knife, or registers 155 degrees with a meat thermometer, about 50 to 55 minutes. The crust will be a beautiful golden brown.

I'm participating in Grocery Cart Challenge's Recipe Swap and Foodie Fridays at Designs by Gollum.

What I Did With 10 Pounds of Chicken Leg Quarters

When I find a great deal at the grocery store, especially on items that are generally more expensive, like protein products, I usually snatch it up. So, every 3 or 4 months, my local grocery store advertises a 10-pound bag of chicken quarters for $3.80, it's hard not to buy. Thirty-eight cents per pound for any kind of chicken is just hard to pass up, even though it's not my family's favorite part of the bird. So what can I do with it?



Well, bring out the slow-cooker, of course!



I rinsed the pieces off in the sink and put all 10 pounds of them into the crockpot. I added some celery, onion, carrots, salt, pepper, and a splash of apple cider vinegar. The vinegar helps to bring out the minerals and nutrition from bones and into the stock. I let it do it's thing until the meat on the bones were practically falling off, about 6 hours. I then took a large slotted spoon and took out the meat pieces, allowed them to cool, and then took the meat off the bones.
I put the bones back into the crockpot and let it continue to cook for another few hours, and above is what I was left with. I love the rich color of the broth!
I poured the broth and bones into a large colander placed over a large bowl to separate the two and above is all that was left, just bones and cooked-down vegetables. Oops! There's a large piece of stray thigh meat. That goes in the with the rest of the meat.

I now have a very large bag of cooked chicken meat that I put into the freezer and a large bowl of homemade chicken broth that I put into the freezer overnight so the fat can rise to the top. In the morning, I scrap the fat off and save it for sauteeing vegetables and meats. With my chicken and broth, I'm ready to make possibly some chicken pot pie.

Or, I could make some yummy chicken and dumplings. Do you have some favorite recipes that you use for cooked chicken? I'd love to hear! I'm always looking for a new recipe to use up what I already have.

I'm participating in Foodie Fridays and The Grocery Cart Challenge Recipe Swap.

Cilantro Recipes

Sandra recently asked if I would post some recipes using cilantro, and I'm glad to do it since it is one of my favorite fresh herbs to use. I can always find it at my Mexican or regular grocery store for as little as 3 bunches for one dollar. I use it in salsas all the time and I even found a recipe to use it in as a rub for chicken.

This salsa recipe is my new favorite because I almost always have the ingredients on-hand to make it. It's adapted from a recipe I found on Fishmama's cooking blog and have made it several times as a sauce for our Mexican cooking.

Salsa

28 ounce can diced tomatoes

1/2 bunch fresh cilantro, rinsed well

1/2 sweet onion, chopped

1/2 chopped canned chipoltle pepper in sauce or 1/4 teaspoon crushed red pepper or 1/2 chopped fresh jalapeno

1 Tablespoon lemon or lime juice

salt and pepper

In large bowl, combine all ingredients. Serve with tortilla chips or other Mexican dishes.

This is another one of my family's favorites that I got from the Moosewood Cookbook by Mollie Katzen. It is a vegetarian cookbook but she does such wonderful things with food that I really love trying some of her recipes. Lots of flavor! I originally posted this recipe and the next one on my other blog but since this is my new cooking blog, I thought I would copy onto this post so it would be available to me and to whoever else was interested.

A couple of notes on this recipe: If you don't think you would like lots of salsa on your chili, you can halve the ingredients. I've used it to top brats, burritos, or to mix with scrambled eggs. Okay, on to the recipe.

Black Bean Chili

4 cups dried black beans

5 to 6 cloves garlic, crushed

2 teaspoons ground cumin

2 1/4 teaspoons salt

Black pepper, to taste

2 teaspoons dried basil

1/2 teaspoon dried oregano

Crushed red pepper or cayenne, to taste

1 tablespoon lime juice

2 medium-sized green bell peppers, chopped

1/2 cup tomato puree (You can also use crushed tomatoes or tomato sauce)

2 (4-oz.) cans diced green chilies

Red Onion Salsa

Grated cheese and sour cream

Soak the beans in plenty of water for several hours or over night. Drain off the soaking water, and cook in fresh boiling water, partly covered, until tender. Check the water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan. Include about 2 to 3 cups of their cooking water. (You can certainly do this ahead of time and freeze the beans or put them in the refrigerator for a few days until you are ready to use them.)
In a big pot or Dutch oven, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until peppers are tender.
Add the the cooked beans, along with tomato puree and canned green chilies. Simmer, covered, over very low heat, stirring every now and then for about 45 minutes. (Make salsa at this time.)
Serve topped with Red Onion Salsa, grated cheese, and sour cream.

Red Onion Salsa

2 cups chopped red onion

1/2 cup packed minced fresh cilantro

2 cups minced fresh ripe tomatoes

1/2 teaspoon salt

1 cup packed minced fresh parsley

Black pepper, to taste

Combine all ingredients and mix well. For a finer consistency, give the mixture a brief whirl or two in a food processor or blender.

6 to 8 servings

I wish I had a picture of this next dish for you. Better yet, I wish you could taste it and see how very delicious it is. I've made this once using skinless, boneless chicken thighs because that's what I had. It was also in the middle of January, so I used my cast iron grill pan to cook them on inside. The important thing is the rub you put on the chicken. So good!

Chile-Cilantro Grilled Chicken

1/4 cup finely chopped cilantro

3 tablespoons minced garlic

1 tablespoon minced jalapeno chile

1 tablespoon grated lime peel

1 tablespoon olive oil

1 tablespoon chili powder

1 tablespoon ground cumin

3/4 teaspoon salt

4 bone-in skin-on chicken breast halves or whatever parts you like

Heat grill. Combine all ingredients except chicken in small bowl. Generously rub over chicken and under skin. Grill, covered, over medium heat or coals 14 to 18 minutes or until no longer pink in center, turning once.4 servings

For those of you interested, this dish contains per serving: 235 calories, 11.5 g total fat (2.5 g saturated fat), 28 g protein, 4.5 g carbohydrate, 75 mg cholesterol, 525 mg sodium, 1 g fiber

This is a recipe I got from the Cooking Pleasures magazine.

There are a couple of things to remember about cilantro: It is best to use cilantro at the end of the cooking time because it will lose some of it's flavor as it heats. As with all fresh herbs, they will only last about a week in the refrigerator. When I bring cilantro home, I will trim the stems a little and place the bunch in a glass of water and set it in the refrigerator. You can also store it wrapped in a damp paper towel placed inside a large baggie.

I hope this gets you started on using cilantro in your kitchen. In fact, I have some in my fridge that I need to use up before it goes bad.

I'm participating in Grocery Cart Challenge's Recipe Swap and Foodie Friday

Menu Plan Monday

I'm taking lots of help from my freezer again this week. In fact, I won't be doing much grocery shopping for the rest of the month, except for things like milk, eggs, and fresh produce. My two still-home daughters haven't been home much lately, so I've just been feeding my husband and myself for the most part, which means that we have lots of leftovers and sometimes I don't make everything that was on the previous week's menu plan.


Here's what's planned for our menu this week:


Monday: Spanish rice and beans, homemade tortilla chips, salsa, and all the trimmings (cheese, sour cream, lettuce)


Tuesday: Johnny Marzetti Spaghetti Pie, green beans, french bread


Wednesday: Black Bean patties, cole slaw, soaked whole wheat bread from the bread machine

Thursday: Greek Chicken (I made a double recipe and froze half) and roasted potatoes

Friday: Pork and Sauerkraut

For meal planning inspiration, visit I'm an Organizing Junkie to see other meal plans.

White Chili

This is comfort food at it's finest! I just love soups and stews and White Chili is one that I discovered only a couple of years ago and I just fell in love with it. I've seen lots of recipes for White Chili but I like this one because I usually have everything in my pantry for it. I had my beans, cooked and shredded chicken, and homemade chicken broth waiting for me in the freezer, so this was a breeze to throw together.

White Chili

4 cups navy or Great Northern beans (soaked and cooked), or 2 cans

4 cups chicken broth

1 1/4 cups chopped onion

1 clove garlic, minced

1 or 2 tablespoons oil, butter, or other fat

1/4 teaspoon salt or to taste

2 cups chopped cooked chicken

1 (4-ounce) can chopped green chiles

1 teaspoon ground cumin

3/4 teaspoon dried oregano

1/4 teaspoon ground red cayenne pepper

Shredded Monterey Jack cheese for sprinkling on top of chili

In a Dutch oven or large pot, heat oil over medium heat. Add onions and saute until almost translucent. Add garlic and saute for a couple of minutes. Add the rest of the ingredients except cheese and bring to a boil. Simmer for 30 minutes or until flavors have melded together. Spoon into serving bowls; top with cheese. Makes 6 servings

We like to serve this with our healthier version of tortilla chips.

I'm participating this week in Tempt My Tummy Tuesday and $5 Dinners

Cheesy Broccoli and Rice with Chicken

As I continue in my quest to fill up my freezer with made-from-scratch ready-made meals, I think I'm finding my rhythm and what works for me. I don't think I will ever do a OAMC (Once a Month Cooking) session but I will be doubling and tripling my recipes as I go along making meals and snacks for my family. In the picture above I have a Cheesy Broccoli and Rice with Chicken Casserole ready for the freezer. It really helps me to label exactly what is inside the dish, the date of when I put it in the freezer, and directions on heating it up. It's a make-over recipe from a more common recipe made with canned soup, white rice, and processed cheese. I instead used my homemade cream of chicken soup, brown rice, cheddar cheese, and homemade chicken broth. Just about all of the ingredients used in this recipe can be made ahead of time and frozen as well, and when you are ready to make this casserole, just mix everything together.

This picture is the one that was to go right into the oven. And here's the recipe that I used, which is adapted from Amy:

Cheesy Broccoli and Rice with Chicken

2 cups cooked brown rice (I make lots of this at once and freeze in small baggies)

2 cups cooked, diced chicken (I usually have cooked chicken waiting for me in my freezer)

2 cups chopped fresh or frozen broccoli

1 cup cream of mushroom or cream of chicken soup (I make at least a double recipe and again, freeze it)

1 cup shredded sharp cheddar cheese, plus more for sprinkling over the top

1 1/4 cups milk or chicken broth

1 teaspoon salt

1/2 teaspoon pepper

1 cup bread crumbs

Mix together in a large bowl. Pour in a 9 x 13-inch pan. Bake at 350 degrees for 20-30 minutes or until bubbly.

Here is my recipe for Homemade Cream of Chicken Soup adapted from Tammy's recipe.

Yield:
3 cups (about 2 cans)
Ingredients:
1 1/2 cups chicken broth*

1/2 teaspoon poultry seasoning

1/4 teaspoon onion powder**

1/4 teaspoon garlic powder***

1/8 teaspoon black pepper

1/4 teaspoon salt (or less; taste to test)

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk

3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:
*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top and save it for sauteing vegetables in! You can also use chicken bouillon + water for your broth.

**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
Preparation Time:
5 minutes
Cooking Time:
10-15 minutes