Tuesday, May 31, 2016

Overnight Chicken Stock.


Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
1 onion, peeled and loosely chopped
1 rib of celery, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 sprig fresh parsley
1 sprig fresh thyme
Salt, to taste
Note: If you are missing any of these ingredients I wouldn't let that stop you from making it anyway.

After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that's leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.

Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top).

Turn the slow cooker onto "low" after dinner and cook all night long or alternatively you could start it in the morning and cook on "low" for 8 – 10 hours during the day.

After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.

Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice. This stock is great in soups like chicken noodle soup and also in rice like risotto.

Crock Pot Whole Chicken


We shredded this and added to chicken broccoli casserole.

2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken

Combine the dried spices in a small bowl.
Loosely chop the onion and place it in the bottom of the slow cooker.
Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!

Chicken Broccoli Casserole

Whole chicken in a crock pot. Shred.  Use it for chicken broccoli casserole

Monday, May 30, 2016

Burgers and Veg

Grilled up some burgers with assorted veg. Tater, mushrooms, asparagus, peppers.

Saturday, May 28, 2016

Carne Asada Tacos

Yum. Guac. Yum.

Friday, May 27, 2016

Thursday, May 26, 2016


Browned some burger. Added some onions, mushrooms beans, etc.

Wednesday, May 25, 2016

Brats and veg

Grilled some brats and veg. Yum.

Tuesday, May 17, 2016

Sausage Guac Beets

Sort of a random dinner. Roasted some Beets and asparagus in the oven. Also made some tortilla chips (brush with oil, salt, bake for 10-15).  Served with chicken apple sausages.

Sunday, May 15, 2016

Chicken Cacciatore Stoup


We cooked the taters for quite a while at the beginning - almost until tender.  Much better that way.

Saturday, May 14, 2016

Springtime Bows


Did this using Manchego cheese.  Grill-panned some chicken to go with it.  Yum.

Friday, May 13, 2016

Asparagus Mushroom Frittata

Sauteed some onions, mushrooms and asparagus.  Frittata'd it up.

Tuesday, May 10, 2016

Wednesday, May 4, 2016

Veggie Curry


Rather similar to this, but did not use chicken.  Added sweet potatoes.