Chicken and dumplings

Okay, let me say YES and YES.  Yes it is worth making your own stock and yes it is good.  I start with a basic homemade chicken stock.  Homemade stock is easy and sets the tone for your recipes,  I should have already explained making stock since it is the base to build from, anytime I need to boil chicken I make stock and freeze it (3 months).  I used a frozen pre-made dumpling (Anne's Dumplings) that is great if you like that type, if not make your own gross, wet bread biscuit type dumplings; whatever but don't blame me when it is all doughy and such.  When cold weather rears its ugly head, I like big bubbling pots filled with warm goodness.  Try this recipe on a cold day and think warm thoughts.

Chicken and Dumplings
1 pkg. Anne's Dumplings
4 chicken leg and thigh quarters
1 lg onion
3-4 ribs celery
3 carrots

Stock
Put chicken in pot and cover with water.
Add onion skin and cut off ends, add celery tops and cut off ends.
1 tbsp. poultry seasoning
1tsp. salt
1tsp. pepper
1 tsp. garlic powder
2 bay leaves
Boil till chicken is cooked, remove chicken and let cool. Let stock simmer.  When chicken is cool pick bones, place meat in separate bowl.  Cut or break bones and add bones and skin back to pot.  Boil stock for at least another hour.  Strain stock into bowl and refrigerate, when cool remove fat.
That is your basic chicken stock.  Make it, use it, love it.

Chicken and Dumplings
Put  stock and chicken into pot, dice onion, celery and carrots and add to pot.  Bring to boil when veggies are done start adding dumplings.  Add dumplings (cut in half) and cook according to directions.
I like it to be thick you can change your viscosity by adding milk to thin or cold milk and cornstarch to thicken (1 cup milk + 1 tbsp. corn starch).  Let simmer and invite close friends to enjoy.  I served with fresh green salad but you're cooking you pick the sides.
Marcus

Breakfast

If you need to feed a group breakfast this is an easy way to do it.  This will feed 8-10 people as a main dish, I make it the night before so all I have to do is pop it in the oven while making the rest of breakfast.

Bacon and egg bake
12 eggs
12 strips bacon
4 cups potatoes O'Brien
12 oz. Velveeta
1/2 cup sour cream

Cook bacon set aside to drain.  Cook potatoes O'Brien in bacon fat and place in greased 9x12 baking dish.  Place even layer of thinly sliced Velveeta over potatoes  Whip eggs and sour cream together and pour over potatoes and cheese.  Dice bacon and sprinkle on top of mixture.   Bake at 350 for 40 min. or until middle of mixture is firm.  Enjoy.
Marcus

Wraps

I feel that I have been lazy with my cooking and recipes.  I just really don't do fancy and I am not a chef.  I cook and I like to eat; sometimes we eat "high on the hog", but mainly it is easy, good food.  I eat tons of sandwiches. I think the humble sandwich is so under rated.  Think about your possibilities: different meats, cheeses, breads you can have it, hot, cold, or even grilled.  Oh, don't even let me get started talking about stuffed or pockets.  Tonight I want to remind you about tortilla wraps.

Grilled chicken wraps
1 pkg. jalapeno cheddar wraps
2 chicken breast (marinated)
4 pieces bacon
1/2 red onion
lettuce
tomato
cheese (Your pick. I used Swiss and Provolone.)
Marinate your chicken overnight in Tuscan Italian dressing.  Grill chicken and slice on bias.  Heat wraps in skillet with a little of your bacon fat.  Assemble wraps like a burrito using the rest of the ingredients.  Enjoy.
Marcus

Taco Soup

I said I wanted to share inexpensive and easy recipes, well this is both and tasty to boot.  I love my crock pot.
ingredients
1 # hamburger
1 onion (diced)
1 can Rotel
1 can diced tomatoes
1 can pinto beans
1 can black beans
1 can hominy
1 envelope dry ranch dressing
1 envelope taco seasoning

I make this the night before put it in refrigerator.  In  the morning turn crock pot on low and when you get home from work it is ready to go.
Brown hamburger and onion, drain, and put in crock pot.  Put everything else in crock pot and stir a bit.  Cook on low all day, the longer the better.  Serve with chips and cheese or whatever you like maybe green chilies or hot salsa or grilled peppers it is all good.  Go for it.
Marcus

Thanksgiving

How was everyones holiday?  Ours was great two houses, two meals and too much of everything else.  I know everyone has their own traditions and dishes for the holidays so I am not posting recipes today just a few suggestions and pictures.  I had an easy day only spinach and deviled eggs, Kerri did three bean salad and our family did the rest and boy, was there plenty!  Cheesecake Factory red velvet cheesecake is.... uh... awesome.  My buddy James was making green chili stuffing and a raspberry green chili glaze for his ham sounds like two new items to try.  Another friend always makes horseradish mashed potatoes definitely have got to borrow that recipe.  Good food good friends and great family I am blessed hope you are too.  Share your holiday meals with us. Know I am so interested on what you eat.
Marcus

Chicken and Rice Soup

This is a quick and easy chicken and rice soup.  Kerri (wifey) brought this recipe home from somewhere and it is a good cold weather quickie.

 Chicken and Rice soup
1 rotisserie chicken
1 onion (diced)
4 carrots (peeled, diced)
1 can mushrooms (drained)
1 cup brown rice
2 tbsp. Cavender's Greek seasoning

I suggest following the recipe the first time and try the dish as presented. You may like it.  This soup is easy to change and almost any substitution is good.  Celery, no mushrooms, dumplings or noodles( Reames frozen) are a few easy changes.

Start by picking your chicken  I like to take a heavy knife and hack my bones up put bones and skin into stock pot.  Chop onion and carrots, put all trimmings in stock pot and cover with 4-6 cups water. Add 1 tbsp. black pepper corn, 2 chicken bouillon cubes and boil the longer the better.  Drain and reserve stock.
Combine all ingredient in soup pot and hard roll boil for 30 min.  Reduce heat and cover add water to desired consistency.  Soups and stews are yours to adapt to your taste, make them fit your taste and serve them with your sides, dinner rolls, cornbread , croissants it is all about what you like.  Do not be afraid; you know the flavors you prefer.  Experiment and enjoy.
Marcus

Roast

I hope everyone tried the spinach.  I tried it again using Laughing Cow light garlic and herb cheese.  The taste was comparable the cheese is cheaper but harder to work with.
Cold weather makes me think of comfort food and that makes me think of roast and potatoes and Marian (my mom).

Menu 
roast, potatoes, mixed veggies and corn bread

chuck roast
potatoes (1 per/person)
carrots (6)
celery (4)
onion

Rub roast with flour, salt and pepper.  Heat 1 tbsp. olive oil and brown both sides of roast.  Dissolve 3 beef bouillon cubes in 2 cups water add to pan.  Add 1 tsp. onion powder, 1 tsp. garlic powder and sliced onion cover and cook for 2 hours, turning halfway.  Keep checking juice levels and don't let it boil dry.  Add cleaned and cut celery and carrots to pan, keep covered and keep cooking on low to med. heat.  You can add potato wedges here or boil and make mashed your call.  I like mashed using a lot of butter, a little sour cream, milk, salt and pepper.  When done (4 hours or so) remove from pan and make gravy.  Dissolve 2 tbsp. corn starch into 1/2 cup water and add to pan. Bring to boil and stir like mad. Add water or water/starch mixture to desired consistency.

Gumbo

Gumbo,  well today kinda more like chicken and sausage stew.  We had a friend who will not eat any type of seafood so, no shrimp.  I got busy and cocky and didn't actually read and follow my recipe, after all, this is my recipe. I got this, so no okra in the pot, I forgot.  This is actually a good lesson for us all.  Read and follow directions!  Consistency is by one definition,- harmony of conduct or practice with profession and another -degree of firmness, density, viscosity, or resistance to movement or separation of constituent particles.
  1. Be consistent, follow your recipe every time don't be cocky.
  2. Take the time to get your proper consistency with this dish.
 I like to cook breakfast the morning I am going to make gumbo and use my bacon pan and grease to make my roux.  Roux made easy: fat, flour, a little salt and pepper and stir,stir and stir some more seriously keep stirring. Don't let it burn. It will take 10 to 15 min to get the good color. 
Gumbo, I have read and tried alot of recipes and am happy with my version.  I fed 7 people without shrimp or okra so you can probably feed 8 easily.  I make my stock the night before so I can skim the fat off the top  after it cools.  The rest still takes all day to prepare but it really is worth it. Give me some feedback if you try this dish.
Good luck and good eating.
Marcus

Roux
1 1/4 cup flour
1 cup oil (1/2 cup oil & 1/2 cup bacon fat)
cook till peanut color

Ingredients
1 cut up chicken or 6 or 7 chicken quarters (brown in skillet)
1 lb andouille or smoked sausage ( cut in chunks browned in skillet)
1 lb medium prepared shrimp ( you can use fresh but save shell and heads for stock)
1 bag frozen okra, if you don't like okra use 2 tsp. file' powder
2 onions chopped (save the skin & end pieces)
2 bell peppers (chopped)
6 pieces of celery stalks (chopped & save the top pieces)
3 cloves of garlic (chopped & save the skin)
2 bay leaves
parsley (chopped)
salt/pepper & cayenne pepper (don't add until later)

Spice Pack (put in a coffee filter tie with string)
1 tsp black pepper corns (whole)
parsley stems
2 bay leafs
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil leaves

Directions:
Take chicken and put in stock pot with water covering the chicken (should be at least 4-6 cups)
Add celery tops, onion scraps, garlic skins, shrimp parts and spice pack.
Bring to a boil then reduce until chicken is done. (the longer the better 2-4 hours)
Strain and save stock. Discard spice pack and other "stuff".
Add roux, chicken, sausage and the stock in pot to desired consistency. 
Add the rest of the ingredients and slowly bring up to temp.
Add okra and let simmer until you are ready to eat.

Serve over rice. Just a good, long grain rice, but nothing fancy.

Creamed Spinach

Okay so my first post is nothing "new and exciting" or original,  but it is one of my favorites and great tasting.  I am making gumbo for the game Saturday night.  This will be my first original recipe to share so I'm kinda nervous.  We had a nice meal tonight thanks to my dad, Kenny. He made terriaki chicken, rice pilaf, green beans, fresh green salad and of course bread.  Enough about me here is something for you.  Spinach. I know who even thinks about it?  Well try this dish I found in "Gourmet at Home" magazine, it is worth the five dollar cheese.

Boursin Creamed Spinach

Ingredients

2 T unsalted butter
1/2 cup yellow onions, diced
2 T all purpose flour
1 cup whole milk
1/2 cup heavy cream
1 pkg (5.2 oz) boursin cheese
1 pkg 10 oz frozen, chopped spinach, thawed, squeezed dry of excess moisture
2 T Parmesan cheese, grated
1 tsp lemon zest
salt, pepper, cayenne and nutmeg to taste
2/3 cup coarse fresh bread crumbs
1 T olive oil

Preparation

Preheat oven to 425F
saute onions in 1 T butter until soft about 5 min. add the flour and stir to coat onion. Gradually whisk in the milk and heavy cream stirring constantly to prevent lumps. Simmer for 1 minute.. Stir in Boursin cheese a little at a time until melted and smooth. Remove saucepan from heat. Add spinach, Parmesan, lemon zest, and seasonings. Transfer spinach to prepared baking dish.

Combine crumbs, 1 T butter, oil and salt and pepper. Top spinach with crumbs, packing down to adhere.

cook 20 to 25 minutes until crumbs are golden and sauce is bubbly

I am not a typical Popeye type spinach guy but this is GOOD.

The cheese is expensive and hard to find. Try the deli at Homeland or Buy for Less. Sam's carries a different
brand but still a garlic and herb soft cheese.  It is simple and easy to make your own fresh bread crumbs so don't scimp if you have come this far.

Enjoy.

Marcus 

Steak

I try to keep my meals affordable and easy to feed the family in a hurry.  It doesn't always happen.

Steaks tonight with asparagus, sauteed mushrooms, baked potatoes and bread.

Fillets 9.98 per/lb
asparagus 3.98 per/lb
portabellas 2.99
baked potatoes ??
texas toast.
It is okay to splurge occasionally and with steak do.
This is a very simple meal with little preparation involved.  You do have to plan ahead though,  good steak and time is required (we will talk about cheaper cuts later).  How many days you keep your steak in the fridge before you cook is preference and debatable.  So here is a simple breakdown on dinner.
Steak
salt and pepper to taste, let age longer than you think and grill/cook rarer than you think.
NO sauce or marinade needed.
* Be sure to let your steak rest at room temp at least 30 min. before grilling to prevent sticking.*
asparagus
brush with olive oil,  sprinkle sea salt and bake @ 350 to desired tenderness.
portabellas
1\4 cup butter
1 tbsp minced garlic
1\2 cup red wine
grated Parmesan
Cook mushrooms in butter and garlic till soft,  add wine reduce and cover, sprinkle with grated Parmesan before serving.
potato
bake add extras
bread
always welcome

Simple and easy but not cheap tonight.  I hope to make descriptions and directions easier to follow as this develops.
Marcus