Super easy chicken casserole

We had a whole chicken we needed to use up, and wanted something different, but easy. So we threw this concoction together, and it was a real hit (the kids and I ate half the pan). We boiled the chicken, but I bet it would be great with a rotisserie chicken, or whatever you have left over. We used peas, which were ok, but we want to try broccoli next time.


Ingredients:
1 whole chicken cooked, and removed from bone and shredded
2 large packages yellow rice
1 can peas
2 cans cream of chicken soup
salt
garlic powder
shredded cheddar cheese

Directions:
Boil chicken with salt and garlic powder (or use whatever chicken you want, but this makes some broth to use to make rice), once cooked set aside to cool.
Once cool shred chicken.
Prepare rice per package directions, I use chicken broth for the water
Prepare soup using about 1/2 liquid normal (again use some broth instead of water)
mix chicken, rice and peas in a large bowl (best done by hand)
pour mixture into a greased casserole dish
pour soup over top
top with cheese
bake at 350 for 45 minutes or until cheese browns slightly
let stand for 10-15 minutes to thicken

Buffalo chicken wings

My brother in law has an annual dinner for his birthday, he gets buffalo wings that his mother and I prepare. Takes a few hours ( we did 12 pounds today very little trimming) they then get treated like fried chicken with salt pepper, garlic, and flour. Fry them up until golden brown and remove to a drain pan while next batch cooks. Once they are all cooked and drained put them in a large bowl, put on some rubber gloves, and coat. If still warm let sit 30 minutes and recoat. The sauce I prefer is from moore's we buy it at the local market, and all the concoctions have failed to meet what it gives. Once fully covered let them sit a few minutes to bind (seem to taste better after setting ) serve with a bit of blue cheese dressing and extra milk. Great meal just takes us forever to fry up, and sure no pictures available. Hopefully in the near future i'll be doing the cooking in my apartment, so I may get to some images taken. I am posting this at 3:30 am after taking all me meds so I may be sluring my typing a bit, think of it even better than a drunk text, this is a medicated Mormon blog, so that it weird in its self. Hope everyone enjoys your days, and if you have something you want tried let me know I'm open to ruin a good idea(I just request the pointing and laughing is done not on the blog, maybe on Facebook)

Making steak

I was reading on another blog yesterday, and she commented about how restaurants do it, and it's very similar to what my grandma did (who was a professional chef). All you do is use a cast iron skillet (really hot) to sear on both sides with a little butter. Then you put the whole thing in a 400 degree oven for 5-7minutes turning once until done. Now the spice concoction for topping the steak prior to cooking. Mine is garlic, cumin, kosher salt, pepper, and a little red pepper. Be sure the steaks are cut 1- 1 1/2 inch thick for best flavor, plus much thinner and it may as well be shoe leather. Play with your favorite spices, and just think no buying propane and cleaning the grill outside.The outside grill is great for hot dogs, hamburgers, and maybe even some chicken. Now the questions come of no cast iron, substitute a good stainless steel (check the handle is oven proof) non stick won't work due to temps, will tear up the coating, and depending on if the bloggers are right they give off bad fumes. A decent stainless pan is about $40 cast iron about the same.Cast iron has a bad reputation on glass top stoves. It's partially earned they are heavy and could if dropped hard may crack the glass (saw it twice working in a service center) they also hold heat against the burner that may lower its lifespan a couple years (15 instead of 20 type thing) I use stainless because I own it, I want good cast iron, but haven't needed it myself yet (mother in law makes corn bread)
Now serving the steak you put a tablespoon of butter on it (herbed is good) and will taste very close to your favorite restaurant makes. And clean up is one pan, and maybe just a rinse out for the cast iron. Something I am noticing is it is really hard to post the blog after taking me sleep meds. Hopefully this all makes sense. If you are unsure on trying it, and are local to Mobile I'll bring my pans and cook you a steak(you buy the steak). Hope you enjoy

Kielbasa with sauerkraut

One of my favorite dishes is also one of the easiest ever. If you can cut some sausage into chunks, and open a can (or jar) of sauerkraut, you can make this.All you do is take a package of kielbasa, cut into chunks about 1/2 inch thick or so, put in a skillet and cook briefly (just a little carmalization) add a large can of sauerkraut, and mix, cook on medium heat until heated through, serve. Not much easier than that, and my kids devour it (last time I made it for myself, I was surprised to have finished it all off). Bonus use the left over sauerkraut on your hot dogs, it's gets a little flavor from the sausage, and is great for topping. I like to make my mac and cheese to got with it http://foodigogo.blogspot.com/2012/01/mac-and-cheese.html.

Caring for Knives

I'm slacking, sorry. Haven't felt well all week, so living off simple stuff (hamburgers and the like). I figure this might be a good time to talk about knives, especially since I just sharpened all of mine last night. The biggest mistake we all make is buying bad materials, a good knife won't be stainless steel (not to be confused with stain free) they won't hold an edge, and don't sharpen well. The biggest issue is go to the store and try and buy a knife that isn't stainless or an arm and a tank of gas. I buy high carbon steel. Now storage, the worst place is the silverware drawer, they bang together, and dull, plus you could get cut reaching in. If you have to use a drawer put some type of sheath over the knife, just keep in mind they can still get bumped, and the sheath will dull the knife a little (just like cutting with it). Next is the old wooden blocks, they are handy, and do protect them, but they can hold dirt, and if you happen to put one in damp, nasty stuff can grow. The best option is a magnetic strip, they are kept away from bumps, and open air so they dry nicely, downside, is you could knock another one down getting one. Now washing, this is one of the items that should never go in the dishwasher, they bang against other stuff, and if the handles are wood they will dry out and split, plus they will loosen up and eventually fail. Also don't drop them in your soapy water, you could get cut, and it's too much water especially for the handles.  Ideally you should use a honing steel before you use a knife (I don't with my paring knives) except serrated knives of course. Your cutting board is also important, a nice marble or glass one that looks really pretty is horrible for the knives. I use a wood one for veggies, and a plastic one for meats. Sharpening the knife when it dulls is important, if you are experienced a whet stone works great (every butcher I met uses them, and I do too), one of the sharpening gadgets will also work, although I don't think they are all created equal, and I rarely trust pitchmen (I don't own any), finally there is always a professional, but that can get expensive, so if it's not a high end knife I'd stick with one of the other options. I don't have any ceramic knives, but I want one, so I don't know the care of them, but since they are glass, you need to be careful. Hopefully I can post a bit more this week

Pot Roast

Have you ever noticed that people cook a roast so long at such a high heat that it may fall apart, but you can't chew it, and the flavor is somewhere near an old rockport? I love roast beef, but could never stand a traditional pot roast, mostly because all the flavor gets cooked out in the relatively hot oven, and long cooking time (when I first started playing with this I found my meat hit well done in about an hour, most recipes say cook for 3  hours), so I took a cue from the Bar B Que people, low and slow. Some cooks like to sear theirs first, and it does make it look pretty, and may impart some flavor, but it was more effort than it was worth to me (I'm lazy).

Ingredients:
3 lb beef roast (I prefer leaner cuts)
10 cloves garlic peeled, and halved
1 large onion quartered
2 bay leaves
4 cups beef stock
Herbs de Provenance (a wonderful spice blend that should be in every kitchen)
Kosher salt
Pepper

Directions:
place onion, garlic, and bay leaves in bottom of roasting pan. Sprinkle the herbs de provenance, salt and pepper on all sides of roast, and lay on top of onions. Add stock to pan, may need more so just covers bottom of roast. Cover and cook in a 275 degree oven for 3-3 1/2 hours or until tender. A real lean roast may require more liquid (add water to keep level) you will have a flavorful, and juicy roast

Vegetable beef soup

This is a simple soup that my mother in law makes, is really easy, makes a ton, and tastes pretty good. Another plus is there are no rules on what veggies get used.

Ingredients:
3 lb stew beef
4-6 cloves garlic
1 medium onion sliced
1 large can whole tomatoes
3 cups green beans (fresh or frozen, could use canned, but add them later)
3 large potatoes (cut into chunks)
2 cans kidney beans
4 carrots sliced
4 stalks celery cut into chunks
3 cans corn
2 packages frozen cut okra
salt
pepper
Italian seasoning
2 cups beef stock
water 
Hot sauce
Crackers

Directions:
in a large pot brown the meat lightly (just the outside seared), then add stock, green beans, tomatoes, potatoes, carrots, celery, onions, garlic, and corn, add water  to fill pot, salt, pepper, and Italian seasoning to taste (adjust during cooking, I add early, and add more later).  Bring to boil, and cook for 1-2 hours, add beans, and okra, and cook for additional hour or 2 until meat and potatoes are tender.
Serve in large bowls with crackers, and a dash of hot sauce. You can add more veggies, just put them in long enough ahead that they cook, but not fall apart.