Whole Chicken Limitless Possibilities

I check the grocery ads that come in my mail faithfully each week for good buys. With the ads I will plan out my menu and shopping list and head off to the store. I love to find whole chickens on sale. When they hit .79 a pound I usually try to stock up on a few of them to have in my freezer.

My favorite thing I love to do with these chickens is to cook them ahead of time, cut into cubes , measure them into portion sizes and freeze for another day. When two of my five daughters got married they wanted to have chicken salad sandwiches to serve at their wedding receptions. For a couple of months I cooked and froze chickens to have ready for their receptions. It was wonderful to be able to pull that chicken out and have it ready to go. Since then I keep it on hand for salads, casseroles, quick enchiladas, soups. It is such a time saver. This also allows you to mix the dark and light meat together for better flavor in meals.

I simply boil the chicken with salt, pepper, and chopped onion. I usually do two chickens at a time simply because it is just as easy to do two at a time and save time in the long run. When making Homemade Noodles or more specifically Chicken Noodle Soup I will add celery and carrots to the pot. You may want to add other spices if you like but I like to keep it simple and then add the flavorings to other dishes as I make them. It is important not to forget the salt though. You can never get that same flavor after the chickens have been cooked.

These chickens are also great for roasting - you can do your own rotisserie chickens. Fixing two this way is also quick and easy. Make one for dinner and another to debone and freeze for another day. Make one with Italian spices and another with Mexican. Tucking fresh herbs into the skin and basting with butter makes an excellent tasting bird.

* Deboning a chicken is easiest when it is still warm.

Limitless Possibilities

Chicken Tortilla Soup
Chicken Cordon Bleu Casserole (recipe coming)
Chicken Salad
Quick Chicken Enchiladas (recipe coming)
Chicken Pot Pie
Chicken and Noodles
Chicken Noodle Soup
Chicken Zucchini soup
White Chicken Chili
Wild Rice and Turkey (Chicken) Soup
Creamy Turkey (Chicken) Soup with Sweet Potatoes and Orzo
Chicken Squares
Chicken and Rice (In a rice cooker)
Chicken A La King
Chicken Divan

Spring-Creamed Potatoes and Peas

Each spring my Mother would make "new potatoes and peas" and tell me it was one of her favorite foods growing up in Idaho. Her mother died when she was only fifteen and so her memories of her Mother were sweet ones. It occurred to me when I was making these that it was only a small tie to my Grandmother and Mother. Not all of my girls like this recipe but I will continue to make it once in awhile to keep the "tradition" alive. Isn't it something how food can tie generations together. Never knowing either of my Grandmother's it is kind of comforting.

Creamed Potatoes and Peas

1 lb. unpeeled red potatoes, cut into wedges (unless the are really small)
1 10 oz. pkg. frozen peas
2 T. butter
2 T. flour
¾ t. salt
¼ t. pepper
1½ c. milk

Place potatoes in a large saucepan and cover with water; cook until tender. Cook peas. In a small saucepan blend flour and milk and cook until thickened. Gradually add milk and stir for two minutes or until thickened. Drain potatoes and peas cover with sauce and stir to coat.

Creativity at it's best!

My daughter has become very good at making special birthday cakes for her kids. This is the most recent one, obviously a Pirate theme. I just couldn't resist showing this. I wish the pictures were a little better but with the party going and kids waiting to cut into the cake I rushed to get these taken. Guess it pays to be on time doesn't it?

Everyone including the birthday boy loved the cake. It was hard to watch them cut the masterpiece!

Stuffed Pork Chops in a Slow Cooker

5-6 thick loin chops, butter flied
Stuffing Mix, pork flavor
Water
3 t. chicken bouillon or three cubes
Olive oil
2 c. water

Spoon dry stuffing mix into the pocket of the butter flied pork chops. In large skillet heat olive oil and brown the pork chops.
Place the pork chops into the crock pot with the pocket side facing up. Pour water into the skillet and add bouillon. Heat to boiling. Pour liquid over the pork chops in the crock pot. Cover and cook on low 8-9 hours, or high 4-5 hours.

Super Easy Pot Roast

1 5-6 lb. beef chuck roast, boneless
medium onion, sliced in thin rounds
1 10 3/4 oz. can Golden Mushroom Soup
1 c. water

Sear the roast on all sides. Place the roast on top of onions in slow cooker, cover the meat with the soup and add water. Cook for 4-6 hours on high or 6-8 hours on low. Serve with mashed potatoes the soup makes an excellent gravy. Optional cut red potatoes and carrots and place in the slow cooker along with the meat.

(This is my adaptation of my son-in-laws family recipe. The meat is so tender you can cut it with a fork)

Oh Henry Bars (copy cat recipe)

Oh Henry Bars (copy cat version)

1 c. sugar

1 c. corn syrup

4 c. Rice Krispies

1 c. peanut butter

1 12 oz. pkg. milk chocolate chips

In a large saucepan combine the sugar and corn syrup and bring to a boil and remove from the heat. Stir the peanut butter and the rice until well blended. Spray a 9 x 13 pan with cooking spray then pour the mixture into the pan and spread evenly. Melt the chocolate chips and spread over the mixture in the pan.

(From my daughter Rebecca)

Mmmm Bruschetta Chicken

I seriously don't remember where I found this recipe but it is one of my all time favorites particularly in the summer time when I can go out to the garden and pick the veggies and herbs fresh. The flavor from fresh tomatoes is simply outstanding. I can hardly wait to have my garden later this year!

I

Bruschetta Chicken

2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)

Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.

Italian Sub Soup (Rachel Ray)

Italian Sub Soup (from Rachel Ray)

2 T. extra virgin olive oil
1 lb. mild Italian sausage, fried
¼ lb. pepperoni stick, diced
1 ham steak, diced
1 medium onion, chopped
1 green bell pepper, seeded, quartered and diced
1 15 oz can diced tomatoes
salt and freshly ground pepper
6 c. chicken stock
½ lb. gemelli pasta or other short-cut pasta

In a soup pot preheat to med. heat. Add olive oil to the pan and add the sausage. . Brown the sausage and crumble, drain off excess grease. Then add ham and pepperoni. Cook meats together for two minutes then add peppers and onions and cook for 2-3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.

Croutons

5 c. cubed crusty bread
3 lg. cloves garlic, removed from the skin
½ c. grated Parmigiano-reggiano cheese
1 t. crushed red pepper flakes
½ t. dried oregano

In a large skillet heat ¼ c. of olive oil. Add garlic and cook 1 minute. Add bread to oil, and toss, toast for 5-6 minutes. Season the toasty bread cubes with red pepper flakes, oregano and lots of grated cheese.
Ladle the soup and float several toasty garlic breads cubes in each bowl.

This is a family favorite even for those in the family who think they don't like soup. We got it from Rachel Ray's Thirty Minute Meals.