How to Make a Tasty Low-Salt Chicken or Turkey Broth

21 Aug

anotherfoodieblogger:

Time for another reblog to tide you over until we move and settle in! I wanted to share some additional information for this recipe. I now try to simmer the broth at least 2 to 4 hours, as you get a really nice golden broth that way. I add a little additional water through the process if needed. Also, I’ve started using fresh garlic. Just smash the garlic with the flat side of the knife so that the skins will peel off in the cooking process. Last thing is to strain the broth through a cheese cloth after getting all the veggies out. This makes a nice, clear, golden broth without all the cloudiness from the spices and herbs. :)

Note: Do NOT feed your doggie any of the cooked onion or garlic if you save the veggies for treat, only the celery and carrots. Onion and garlic can make your dog sick.

Originally posted on anotherfoodieblogger:

Homemade Turkey Broth

As promised, I’ll share my secrets to making a soup base from chicken or turkey, that is both low salt and also deliciously rich and eye-pleasing. Well, there aren’t really that many secrets to it, but a few extra “ingredients” can go a long way in stocking your freezer with plenty of tasty soup stock in the months ahead.

When my husband was told quite a few years ago he had to take high-blood pressure medicine and go on a low-salt diet, I knew it was time to get serious about not using pre-processed canned or packaged items, including any form of chicken bullion. That went right out of the cupboard. Many years before that, though, I did make homemade chicken broth, but on a very irregular basis, and half the time I would forget about those containers in the freezer until they were so ice-crystal laden and freezer…

View original 641 more words

Unorthodox Enfrijoladas

12 Aug
Enfrijoladas Adam Holland

Enfrijoladas ~ photo by Adam J. Holland ~ The Unorthodox Epicure

Well, these are not really unorthodox, they are actually quite authentic. But this new recipe came to me from my good foodie friend Adam J. Holland, who has a most interesting foodie blog called “The Unorthodox Epicure” with a fun sidebar called “Confessions of an Aspiring Food Snob.” He is neither unorthodox nor snobby, that I can tell. But he’s a fellow Texan and cooks some great authentic Tex-Mex as well as authentic Mexican food, therefore he’s OK in my book, ya heah????

I made these last night, and hoo-boy, were they delicious! My entire family enjoyed them. It took hardly any prep time and cooked up pretty darn quick. That’s a win-win in my book! I halved the recipe since there are only three of us, but it still ended up making 8 Enfrijoladas (although I did add both grilled chicken AND cheese to the insides of them). There was one left in the end. All thumbs up. Thank you Adam!

I did take some initial prep photos thinking I might actually do a blog with my own photos on this, but a crazy thunderstorm rolled through as we were cooking this all outside on the propane burner/grill, so by the time we got it all moved inside there was no time with a hungry family to do any more foodie shots after having do all that and preheat the oven.

So sit right back, click on the link below, and enjoy his blog and recipe:

The Unorthodox Epicure Enfrijoladas Recipe

The Leftovers Dilemma…

7 Aug
Spinach and Lasagna Roll Ups

Spinach and Lasagna Roll Ups

This is actually a new post! I started this post about a year ago and shelved it. Since I’m on a somewhat “hiatus” from blogging while packing up to move onto a new house, I thought I’d update this one and finally post it. And here it goes, written a year ago:

Start: “So we are having leftovers from the freezer. Hubby says, “Stop cooking so much, we have too many leftovers!” And I replied, “Now how am I supposed to have a foodie blog without cooking?” Well, the problem is, I grew up in a household of eight, and I don’t know any better. I can’t help it! Food, food, food, and then more food.

We have three in the household. I try to cook for four because that’s just how it works out with standard halving of recipes, but I usually end up cooking for six or eight because, well, I can’t help it. Add more of this, add more of that. Ooooh, I have some of this, just throw that in too. Then you just end up with a lot. For the freezer. We just have to remember to get it OUT of the freezer and actually eat it before it’s that unknown ice-crystal-laden frozen glob of something that may or may not be the leftover spinach lasagna rollups, or is that the chicken enchiladas we made with the red sauce instead of the green sauce last time?” End.

Well that is as far as I got with that post. But I can at least present you with a photo above of  what “said glob” looked like before it went into the freezer…

We are having a garage sale this weekend, so things are moving along pretty quickly with getting moved. We have an arrangement with the owner of the house we are buying to move our stuff into his garage beginning Sept. 1, but we won’t be able to close the loan on the house until mid-October (long story on that one) and we have to be out of our rental by Sept. 12. But my parents have a one-bedroom condo here with a Murphy bed too that they stay in during the summer to escape the Texas heat. They leave on Sept. 20. SOOOO, in order not to be too cramped for those 8 days, my husband and I will be taking a week’s vacation to our river property during that time frame. Our daughter will stay at the condo with our parents since she’ll be in school by that time. Busy times ahead, for sure! I hope you all stick around my blog until we get through this!

OH! Here is a link to the spinach lasagna Roll Ups, in case you missed that post in the past: Spinach Lasagna Roll Ups

Garlicky Parmesan Chicken Tenders

31 Jul

anotherfoodieblogger:

I promised to post some recipes from earlier in my foodie blog days while we transition to a new house. Yes! We found a house to move into, perhaps mid-to late October. I made these (sort of) last night but unfortunately had to work for 12 hours yesterday and dumped most of it on my husband. But I did get a lot of the prep work done.
Either way, these are a fairly quick weeknight meal, even if you can’t marinate the chicken for the full hour or so. And if you don’t have the Southwest seasoning, just use what seasoning flavor you prefer. Dinner!

Originally posted on anotherfoodieblogger:

Garlicky Parmesan Chicken Tenders

Garlicky Parmesan Chicken Tenders

One cannot make too many of these crispy chicken tenders! They are great as leftovers for lunch, and my daughter loves to pack these for her school lunch. Since these are baked, one of the tricks to getting them to come out crispy is to add crushed corn flakes to the bread crumb and cheese coating. And the wonderful garlic flavor comes from marinating the chicken for an hour in a garlic, milk and egg mixture. The marinade not only adds the garlic flavor, but it helps the coating stick to the chicken, and the meat comes out very juicy and tender. Serve these with some curly fries and a green salad, and you have an easy, healthy dinner!

Garlicky Parmesan Chicken Tenders

1 1/2 pounds boneless skinless chicken breasts
1 tablespoon minced garlic
1 egg
3/4 cup milk
1/2 teaspoon Mrs. Dash Southwest Chipotle
Black…

View original 228 more words

Trudy’s Style Huevos Motuleños

19 Jul

anotherfoodieblogger:

I am reaching way back into my archives to the first month of blogging. But this breakfast/brunch dish is so dang good I just had to share it again with y’all! Enjoy!

Originally posted on anotherfoodieblogger:

Trudy's Style Huevos Motuleños

I think this dish was my first attempt at recreating a meal I ate often when I was a waitress at Trudy’s Texas Star restaurant while in college in Austin. Yep, THE Trudy’s, the original one off of Guadalupe near campus that has been open since 1977. I had the pleasure of working the night shift on weekends, so got to serve crowds of blathering, tipsy college students with the munchies until four in the morning. Trudy’s serves breakfast all day and night, and this was such a satisfying meal to end my shift with in the wee hours of the morning. I just love the combination of oozing egg yolk with the surprising textures and tastes proffered by this recipe. And it looks pretty too, until you dig into it. It does get quite messy but don’t let that stop you from trying this. Just have a knife…

View original 336 more words

Greek Chicken Pocket Sandwiches with Tzatziki and Cole Slaw

15 Jul

anotherfoodieblogger:

As promised, I am posting recipes from older recipe posts since I’m taking a hiatus while buying and/or building a house. This one is timely since, like last year, we went to the Bend Summer Festival, ate these type of sandwiches from a food cart in blazing heat, and then I bought the ingredients to make this again for last night’s dinner. We even had the cole slaw, too! This is a wonderful dinner idea for hot weather.

Originally posted on anotherfoodieblogger:

Greek Chicken Pocket Sandwiches with Tzatziki and Cole Slaw

Greek Chicken Pocket Sandwiches with Tzatziki and Cole Slaw

Oh my goodness, it’s been a week since my last post but this time you get a FOUR-FER! Yep, four recipes in this post. And, I think I may have found my new favorite sandwich! We had lunch two weekends ago at our annual downtown Summer Fest, where you get to peruse local artist’s crafts and maybe stop for a bite to at at local vendor’s food trucks. It was a really hot day so decided on a Mediterranean Chicken Wrap. It was quite delicious and figured I could make them myself.

And I did! Except I didn’t use regular flatbread, I used flatbread pocket bread, which is like a Pita Pocket except now it’s been renamed to the fancier Flatbread Pocket Bread and made with whole grain wheat, but really, who cares, right? Because it all holds the fillings the…

View original 357 more words

I Caught a Shark and I Have to Move

12 Jul
Kathryn is now known as "SHARKWOMAN!"

Kathryn is now known as “SHARKWOMAN!”

It’s exciting to post that I actually caught a shark on my last trip to the coast a couple of weeks ago!!! (as seen in my header photo) Yep, I’m pretty proud! We threw him back in to continue his sharky life, as we were fishing for halibut, not sharks. (My husband caught a sting ray after that. We wanted halibut! That one went back into the ocean too.)

It’s also  melancholy when you have to announce to your readers that you need to take a hiatus from your recipe blog for other important matters. My post today is to let you know that our landlord is selling our the house we are renting and we have to be out by mid-September. We are on the fast-track to see if we can:

A. Qualify to buy this house (we have first refusal on it),

B. Rent something else.

C. Qualify and just buy a new house.The housing market is coming back in our small city, so I think it is a good time to buy. We potentially plan on moving to Texas in 3 years because daughter wants to go to UT Austin (my Alma Mater), and we might actually get some equity in that time-frame.

Longish story short, we have to find a place to live, either rental or buying, pack, and then move. I work a full-time pretty stressful job in between my blog. So I am going to hang it up for a couple of months until we are all settled wherever we end up. However, I do plan on re-posting some earlier recipes occasionally from when I had a handful of followers,  just to get something out there.

Just know I WILL be back at some point after the dust settles. Thank you my friends and readers for your support through this difficult time!

Summertime Heat Grilled Burger Sliders and Fries Meal

8 Jul
Grilled Burger Sliders and Fries Meal

Grilled Burger Sliders and Fries Meal

The heat has finally amped up in Central Oregon, and being in the mid-90s with no A/C means salads and outdoor grilling and cooking! Last night we had chef’s salad out on the back deck. The night before, more grilled tortilla pizzas with pepperoni, mushrooms, black olives and onions. (See, I told you we would be eating those grilled tortilla pizzas all summer!)

Tonight, my husband made this meal in its entirety, so I take no claim to it, but seeing as I haven’t posted a new recipe in awhile I decided to share with you.

If you have some hot days on the horizon, this is a great meal choice. And I just love King’s Hawaiian rolls as a slider bun choice. They are so moist, ever so slightly sweet, but still hold up well to a slider burger.

Since you can use any condiments/veggies you’d like on a slider burger and prep the ground burger any way you’d like, no recipe really but just some photos through his process. We had to wait for a sudden thunder-boomer to pass over to finally get this on the grill, hence some lower light photos. But it was all delicious!

Summertime Heat Grilled Slider Burgers and Fries Meal

Season and prep the burger into mini-patties, then slice up your veggies and fries. Put your veggies (we had mushrooms and onion) on a foil-made pan. Wrap King’s Hawaiian rolls in foil. Preheat your grill and if you have an outdoor burner and cast-iron skillet, turn the burner on too and preheat the oil. If not, you could use your indoor burner (at risk of heating up the house!) Put those fries on first at least 5 or so minutes before anything else as they’ll take longer.

Frying the Fries on Grill Burner

Frying the Fries on Grill Burner

Then put the burgers and veggies on the lower rack of grill, and the buns on the top rack. Monitor the burgers and veggies as needed, as well as the fries. Flip the burgers around the 5-minute mark, and stir the veggies and fries.

Burger Slider Meal on Grill

Burger Slider Meal on Grill

After you flip over the burger sliders, add any kind of cheese on top if you want. Hubby used thick chunks of Monterrey Jack cheese, but you could be more conservative on that if you want. (No, those are NOT slices of butter!)

Burger Sliders with Monterrey Jack Cheese

Burger Sliders with Monterrey Jack Cheese

When the cheese is melted and the burgers are done to your liking, remove them to a plate. Remove the warmed slider buns, too. Finish cooking the fries, if they aren’t already done, and let drain on paper towels. Dress each of your slider burgers up as desired. Aside from the onions and mushrooms, I added a light layer of mayo to each side of the bun, and a fresh tomato slice. Serve with fries.

Grilled Burger Sliders and Fries Meal

Grilled Burger Sliders and Fries Meal

 

 

Happy 4th of July and Grilled Chicken Fajitas

2 Jul
Grilled Chicken Fajitas

Grilled Chicken Fajitas

Well if WordPress auto-publishing works as planned (and sometimes it doesn’t) then you’ll be reading this post while I’m off at our river property on the coast with no cell-phone and internet for a week.

Since I’ve been gone since last Saturday (as you read this) I obviously didn’t have (and won’t have) a new recipe for you this week.

But I’ll just share one for the heck of it so that I can wish you a Happy and Safe 4th of July, and then you’ll know I didn’t drop off the face of the earth.

Here is a great grilling recipe for a crowd if you are having a BBQ going on for the holiday.

The link to the recipe: Grilled Chicken Fajitas

Happy 4th of July and God Bless America!

Grilled Chicken Tortilla Pizza ~ Two Ways!

25 Jun
Tortillas Pizzas and Monkey on Unicycle Pizza Cutter

Because one cannot have too many Monkey on a Unicycle Pizza Cutters, right?

I have a friend who joked that my family will only eat grilled tortilla pizzas the rest of the summer. I am afraid she might not be far off the mark! This week’s riff included my daughter’s standard pepperoni and black olive, and my new take on the chicken pesto version by adding quartered artichoke hearts. My husband still was not sold on the pesto idea (even though he really liked my last one) and his vision was a remake of a popular take-and-bake pizza with both chicken and bacon.

I let him fry up the bacon outside on the grill’s external propane burner while I grilled the chicken on the regular grill. Teamwork!

Grilled Chicken and Artichoke Pesto Pizza

Grilled chicken, cut into bite-sized pieces
10-inch flour tortilla
Pesto sauce (store-bought or homemade)
Canned or frozen artichoke hearts, quartered
Sliced tomato
Fresh mozzarella cheese chunks
Fresh basil ribbons

Grilled Chicken, Artichoke, Bacon and Mushroom Pizza

Grilled chicken, cut into bite-sized pieces
10-inch flour tortilla
Marinara sauce (store-bought or homemade)
Canned or frozen artichoke hearts, quartered
Sliced mushrooms
1 or 2 slices cooked bacon, torn into chunks
Fresh mozzarella cheese chunks

Marinating Chicken

Marinating Chicken

Start off by cutting the smallish chicken breast in half lengthwise and pound it thin, grind a bunch of black pepper over it, and marinate it in an olive oil and vinaigrette dressing (store-bought) for a half hour. You can use any oil-based dressing for this, or make your own! Or for a time-saver, you can use rotisserie chicken from the deli.

Grilling the Chicken

Grilling the Chicken

Meanwhile, preheat the grill to high heat. When ready, cook the chicken on the grill about 4 minutes on each side, or until no longer pink in the center. Remove, tent with foil, and set aside. Turn the heat on the grill down to medium to medium-low.

Frying up the Bacon

Frying up the Bacon

If you have a bacon-eating spouse, they can cook the bacon while you are grilling.

Spray the tortilla(s) on one side and grill for about 3 minutes, until crisp and starting to puff up on the top side. Remove to plate, then spray the non-grilled side with oil. Flip over, then spread sauce of choice over top on the grilled side. Then add your toppings of choice.

Tortilla Pizzas Ready to Grill

Tortilla Pizzas Ready to Grill

Place back on grill, cover, and cook for about 5 more minutes until cheese is melted. Add a green salad on the side, and dinner is served!

Tortilla Pizzas Fresh off the Grill

Tortilla Pizzas Fresh off the Grill

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

 

 

 

 

%d bloggers like this: