Here’s a photo from the archives. I like the symmetry.Kroger had a sale on strip steaks. They needed some trimming but were still a pretty good value. I did this sous vide, setting the water bath to 130 degrees for a couple of hours. They finished in a smoking hot cast iron skillet in olive oil and butter, deglazed with white wine and chives for a simple pan sauce.Sloppy joes for lunch the other day. This one has American cheese and a few dill pickles. The potato salad looks like it has the traditional dusting of paprika but it’s really Creole seasoning. It adds a bit of a tang to it.BBQ chicken! I’ve taken to cooking these leg quarters in the toaster oven using the slo-cook setting. I did this on the high setting for two hours, no particular reason to choose that time – it’s the default for the high setting. Set it to low and the default is four hours.I snapped this one of Bitsy lounging atop the sofa, prompted by the play of sunlight through the slots of the vertical blinds. It seemed like a candidate for the Prisma treatment:
Hot dogs! I’m not sure how long these buns have been offered but I’m liking the slit on top rather than on the side. These are Pepperidge Farms brand.I’ll wrap up with some soup. This one uses the broccoli left over from that steak dinner, a bit of smoked pork, rice, and three kinds of cheese in chicken stock and milk.
We had a last bit of vegetable beef soup and what better way to make leftover soup better than a couple of fresh biscuits? These were from a half-recipe of JP’s Big Daddy Biscuits. It made 4 of a decent size.I like to break one up in the soup to soak up the gravy and have another to eat out of hand with butter or jam.
One of the nicest things about smoked chicken leftovers is that you can use it in some absolutely killer soups. This one is easy: Take a box of rice mix – this one uses Zatarain’s Long Grain and Wild Mix, add twice the water as the directions say and bring to a boil. Lower the heat to a simmer and cover until the rice is done, stir in some chopped broccoli and continue to simmer until the veggie is tender, add a handful of diced chicken breast, stir in a generous handful of shredded cheddar, a splash of half & half, keep stirring until the cheese is fully melted. It’s good served right away, even better if you let it rest awhile, the rice will continue to plump – reheat just before serving, careful to keep the cheese from burning on the bottom.
That King Arthur bun recipe is so versatile. It’s been my go-to recipe for all of my soft bun needs for a while now. Great for hamburger or hot dog buns and these cloverleaf buns are no different.I dump the ingredients into my bread machine and run the quick dough cycle, it gives the dough one rise and beeps to let me know it’s my turn. Roll small pinches of dough between your palms and tuck them into a muffin pan. These have risen again and have been brushed with butter prior to baking. I set my convection oven at 375 and give them 6 minutes, then turn them. I let the color at the 6 minute mark inform the timing, these were starting to brown so I gave them just 3 more minutes and peeked, then added a another minute for 10 minutes total.
Bog standard chicken noodle soup, kicked up a notch with a wee drip of sesame oil, a scant teaspoon of fish sauce, and a dash of Chinese Five Spice. I mentioned yesterday in the lasagna post that I had leftover cheese sauce with spinach – I smeared a bit inside the grilled cheese sammies to go along with the provolone and American.
French Toast Alert System may be activated, but I have my own comfort snow foods. Big pot of soup on the stove:
- 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)
- 1/4 of a small onion, chopped
- 24 oz diced tomatoes (fresh or canned)
- 2 cups loosely packed baby spinach, cleaned
- 8 oz sliced carrots (I use frozen)
- 1 cup green beans
- 1 cup water, more as needed
- 2 tsp crushed garlic
- 1 tsp dried basil, crushed
- 1 tsp dried oregano, crushed
- 1/4 tsp red pepper flakes (opt)
- salt and pepper to taste
- Grated Parmesan for garnish
- spinach chiffonade for garnish
In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*. Add to beef mixture, along with vegetables and spices. Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes. Serve with Parmesan and spinach chiffonade. Makes 4 generous servings.
*Blending the spinach, tomatoes together gives you a nice hearty tomato base for the soup. You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.
Ginger taste tests the doggies’ chow. Mrs J has a recipe she’s been using to add a little flavor to the regular dry fare.I’ve always liked this photo of a cardinal and her wingman swooping by a feeder on a bright day against a snowy background.Here are those pressure cooker baked beans. I’ve added some bbq sauce and ketchup because the original beans were a tad dry. They accompany a sammich of ham salad on dark rye.Here’s a whole flock of cardinals, attracted by a pile of seed on the ground.And several bluejays take their turn.A pretty good tasting chicken noodle soup I made up today to use up a few chicken thighs I did up in a confit the other day. Mrs J tells me she likes hominy so there is some in there today.Here are those chicken thighs I mentioned, with yellow rice and steamed broccoli. I have the legs quarters and breast of a medium sized turkey salted down, I’ll do a confit with them tomorrow. All the rest of that turkey is simmering in my stockpot this afternoon.Moar bluejays!
They are predicting a quick hitting snow storm for tonight and tomorrow with some locations having blizzard-like conditions. Seemed like a good time to make a batch of soup.
Because I have a vita-mix, most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s also chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.
Cream of Chicken Soup
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp basil
- 2 stalks celery (with leaves), rough chopped
- 2 medium carrots, rough chopped (or frozen sliced)
- 1 cup cut green beans (I use frozen)
- 4 cups of water
- 2 skinless chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)
- 1/4 cup butter
- 1/2 sweet onion, chopped
- 1 clove garlic, crushed
- 1/4 cup flour
- 2 cups milk
- 1 cup diced carrots
- 1 celery stalk, chopped
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian parsley
small saucepan, dutch oven or large saucepan, blender
Stock: In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven or saucepan.
Add chicken breasts and 2 additional cups of water to the saucepan. Bring to a low boil, stirring constantly, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.
While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.
While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.
Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.
Makes about 6 cups.