Wednesday, September 21, 2011

Chicken Noodle Soup w/ Homemade Stock


Fall is officially just days away, but here in Las Vegas, the outside temperatures are still hovering around 100 degrees. That makes it hard to think about cool weather foods, like soup. But not everyone needs a chill in the air to have soup for their meal. Well,enjoy it now, or enjoy it if when it gets cooler, this soup is warm and nourishing and delicious. Served with a hunk of french bread~it's a meal!!
Homemade Chicken Stock
1 1/2 lbs Chicken Parts~Cooked
1/4 of a large Onion
2 medium Carrots
2 stalks Celery
2teaspoon Garlic Powder
1/4 teaspoon Black Pepper
1 tablespoon Dried Chives
Heavy pinch of Dried Thyme
Several Springs of Fresh Parsley
8 cups Water
Pinch of Salt 
I used 2  leftover wings and 2 leftover thighs for my
chicken parts. They were cooked when we cooked the 
baked chicken last week. Put chicken in pot.
Rough chop the celery and the carrots, and throw in the pot.
There is no need to peel the carrots. A rough chop is when 
you don't need to worry about what the chopped item 
looks like. It is not necessary to have a consistent size.
Quarter a large onion. You can leave the skin on.
Throw it in the pot.
Add the parsley, thyme, salt, chives, garlic powder,
 pepper and water.
Put on the stove and heat to boiling.
Once pot begins to boil, turn heat down
to a simmer. Cook for 1 hour.
After 1 hour, remove the chicken from the pot.
Take the pieces out and remove the meat from the bones.
Put the bones back in the pot and simmer for 2 more hours.
Let the chicken that you pulled off the bone, sit to the side. 
After the 2 hours, take the pot off the stove.
Dump everything into a strainer sitting on top of a 
large bowl.
Press on the vegetables and everything else left in the 
strainer. The liquid should in to the bowl
through the strainer.
Here is your liquid that is in the bowl. It needs to be 
cleaned up a little.
Clean it up by running the liquid through cheesecloth
into another bowl. Discard cheesecloth.

Chicken Noodle Soup
Homemade Chicken Stock
Chicken
Fettuccine Noodles
Corn Niblets
1 cup chopped Onion
Add the chicken you took off of the bones to the 
cleaned up bowl of liquid.

Fill up a pot with water. Bring it to a boil. Add 
noodles and cook until al dente, about 12 minutes.
Chop up onion by slicing the onion and
then chopping the slices.

1 cup of onion
 
Drain noodles into strainer.
1/2 cup of corn.
Put corn, onion and noodles into pot of stock and chicken.
Heat until hot to taste.
Oh, so, good!
Enjoy!

Thanks for joining me today!

Tomorrow we will be making our 
Chicken Caprese Sandwich! 
Yum-m-m!

See you then!



Tuesday, September 20, 2011

Cashew Shrimp and Mushroom Taquitos

Today's recipe is something I came up with to use a few thing is my refrigerator. I don't like to waste food by throwing it away. I really try to keep a handle on not letting it go bad. My restaurant training has taught me that if you have a surplus of something that is still good to eat, you have tomorrows special! While I might have served this to paying customers, I did serve it to a few friends who loved it. I hope you do to!
Cashew Shrimp and Mushroom Taquitos
(Makes 4)
2 large Mushrooms
9 Medium Uncooked Shrimp
4 Flour Tortilla
1 tablespoon fine diced Onions
2 oz. softened Cream Cheese
1/4 lb. Butter
1/2 tsp Sriracha Hot Chili Sauce
1/4 cup Cashew pieces
1/2 cup shredded Cheddar Cheese
Wash the mushrooms, discard the stems, and then 
chop the mushrooms into bite size pieces.
Remove the shell, and tail from the shrimp.
Cut shrimp in half lengthwise.
Place the butter in a frying pan to melt. Add 
mushrooms, shrimp, onions, and cashews to pan
Cook on high heat for 5-10 minutes. 
Make sauce by putting 1/2 teaspoon of Sriracha Sauce 
in bowl with cream cheese. Mix very well until 
completely incorporated.
Lay tortilla out.
Put sauce down the middle of the tortilla. 
Place shrimp mix on top of sauce.
Sprinkle cheese on top.
Roll the tortilla tightly.
Make an egg wash by beating an egg with a fork,
add 1 tablespoon of water. With a pastry brush,
seal the top edge of the tortilla.
Fry the rolled tortillas in vegetable oil. 
The temperature should be at 250 degrees.
Spin the tortillas in the oil a couple times to insure
even frying. Let sit on paper towel to drain.
Top with a little scoop of sour cream.
Enjoy!

Thanks for joining me today!

You could also put a sauce with these taquitos. Sweet and sour sauce
would taste great. So would duck sauce. And guacamole would be awesome!

See you tomorrow when we will be making homemade chicken stock,
and chicken noodle soup.!

What We Are Cooking This Week?

What are we having this week? The menu this week is kind of a mix of all different things. We have some shrimp, some chicken, some macaroni, and some  caramel apples! It's all good!!
Menu
Appetizer~Shrimp and Mushroom Taquitos with Creamy Sriracha Sauce
Soup~ Chicken Noodle Soup with Homemade Stock
Entree~Chicken Caprese Sandwich
Side~Linguine with Tomato and Parmesan Cheese
Dessert~Caramel Apples

Grocery List
Appetizer
Large Mushrooms(2)
Medium Shrimp(9)
Flour Tortilla(1per person)
Onion
Cream Cheese
Butter
Sriracha Hot Chili Sauce
Cashew Pieces

Soup
Chicken Bones(3-4 lbs)
Medium Onion
Carrot
Dried Thyme
Bay Leaf
Parsley
Scallions
Corn
Chicken Breast

Entree
Chicken Breast(1 per sandwich)
Saltine Crackers
Sub Roll(1 per sandwich)
Spinach Leaves
Mozzarella Cheese
Roma Tomatoes(2-3)
Vegetable Oil


Side Dish
Whole Wheat  Linguine
Roma Tomatoes
Parmesan Cheese

Dessert
Granny Smith Apples(1 per person)
Sugar
Sprinkles
Chocolate Chips
Butter
Cream
Vanilla
Sticks 

See you this week!!
Thanks for stopping by!