Everybody has their favorite chili. It’s one of those “my mom’s better than you mom” kind of things. For the record … MY mom makes THE BEST chili. This is not up for discussion. Maybe your mom didn’t make your favorite chili (shhhhh … I won’t …
November. Halloween is over and everyone is jumping right into Christmas. Music, movies, decorations, shopping … Not me. I’m a Thanksgiving girl. I love everything about this holiday. I love the hymns we sing at church, the story of the Pilgrims and Indians sharing a …
Swedish meatballs … Porcupine meatballs … Italian meatballs … Spaghetti and meatballs … Meatball subs … Meatball soup … Baked meatballs … Fried meatballs … Crock Pot meatballs …
I started thinking about how versatile meatballs are and ended up channeling my inner Forrest Gump! “I know everything there is to know about … ” meatballs.
It is time to reap the great benefits of leftover Roast Chicken. My husband’s favorite way to polish off leftover chicken is this salad. Now there are lots and lots of salad recipes using chicken and pasta. This one came from my cousin, Sherry, when I was a poor college student and would occasionally drop by her house to get away from the dorms, talk with her and her husband and play with their four great kids. My timing was pretty perfect… dinner time! This was what she was making on one of those days. I always think of her when I make this.
Yesterday’s post was on roasting chicken and I promised to share some ideas to help you get the most from your leftovers. The first thing was to remove and refrigerate or freeze most of the meat for sandwiches, salads, casseroles or soup. My next recommendation is to make your own stock for your soup or for use in recipes that call for broth/stock.
Notice I used, and many people do, “stock” and “broth” interchangeably. There is a difference (although when I buy it in the grocery store, I don’t notice much difference): “stock” is made by cooking the meat and bones (and sometimes vegetables) in water extracting the fat from the meat and skin as well as the gelatin from the bones. The stock will tighten up when chilled, thanks to the gelatin. When it is warmed up again, it will return to its liquid. Stock also has a more intense flavor to it than broth.
Dinner for four … under $10? Whole roasted chicken, salad, warm bread … let’s say grace!
I bought two of these whole chickens (about 3 pounds each) for $5 a piece at my local meat counter. I roasted them together for a little more than an hour and a half. One made it to the table. The other, and what was left of the first, will be repurposed later this week. Homemade stock (broth), salads, sandwiches, casseroles, soups … it all starts with basic roasting.