Tonight was an experiment to see if I could convince kids #2 and 3 to eat an enchilada. They have always been averse to sauce of any type, so it was a gamble and I really wanted to keep the stakes low. It worked, at least for #2. He raved about it. Continue reading “Chicken Enchiladas and Elote: Easy, Quick and Affordable”
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Making the most out of every ingredient has become a personal objective of mine lately. Applying that mentality to the kitchen and meal prep is just a natural extension of cutting costs and making healthier foods for my family. Today I tackle a 4-part process to use the absolute most out of a single whole chicken.
Continue reading “Making the Most out of One Whole Chicken”Vacuum sealing foods for freezer storage is a big deal in our home. We buy bulk quality meats at a discount at places like Costco, sealing steaks into individual bags, then thaw as needed. We use our FoodSaver every week or two, but liquids can be a hassle since the FoodSaver is an external, not a chamber, vacuum sealer. There’s a big difference, particularly when dealing with liquids.
Here’s a quick hack to use your external vacuum sealer to store and freeze liquids WITHOUT EXPENSIVE HARDWARE OR ACCESSORIES.
Continue reading “Part 4/4: Vacuum Seal Liquids with a Food Saver”Continuing our 4-part series of “Making the Most of a Whole Chicken”, we move on to part 3: Converting the remains of the chicken carcass from Chicken Noodle Soup to fresh Chicken Stock.
Continue reading “Part 3/4: Chicken Stock”Continuing from our Whole Roasted Chicken recipe in step one, we move on the harvest all of the edible meat from the roasted chicken, the vegetables we set aside from that recipe and add 2 simple ingredients to make a delicious and easy chicken noodle soup from scratch.
Continue reading “Part 2/4: Chicken Soup with Noodles or Rice”Part 1 of the series of 4: Whole Roasted Chicken
There’s no long-winded story about childhood memories of the smell of the kitchen here, because let’s be honest: who doesn’t love roasted chicken? Crispy skin, tender and juicy herbed meat? Let’s cut to the chase and roast!
Continue reading “Part 1/4: Whole Roasted Chicken”
Plated’s “Sausage and Squash Casserole” is bar none the best Plated dish we’ve had the pleasure of eating. This winter dish is the perfect balance of rich and savory flavor profiles, from the buttery butternut squash to the fennel in the Italian sausage. Topped with crumbed cornbread reminiscent of Thanksgiving stuffing.
Continue reading “Sausage and Squash Casserole”
Decent stuff, very filling. I have a bit of experience with out local empanada sources and these would compete with the more mediocre of the group. Though, I’m not entirely sure what qualifies them as “Cuban” because the spices were simply cumin, paprika and thyme. Continue reading ““Cuban” Chicken Empanadas with Lime Crema and Avocado”
It’s so frustrating, even when you know what you’re doing and you’ve read the recipe before starting, you still need to pay attention to what is happening while you’re cooking each ingredient. Continue reading “Grilled Chicken Cobb Salad”
