Sunday, January 1, 2017

Chicken Bone Broth Recipe~Healing, Homemade, Chicken Broth...Bones and All...


Here is a good recipe for BONE BROTH...and of course then, I turned it into a great noodle soup and added dumplings! But, you can just make the broth and strain...for medicinal purposes.
This is made from leftover Roasted Chicken! (Bones and All!) 
Place Roasted Chicken bones, leftover meat, skin, and any remaining 
vegetables or herbs, in a large pot of water. 

Add one full clove of garlic, fresh sprigs (or dried) of Rosemary, Thyme,  and Sage, and 1/4 cup of Apple Cider Vinegar. This helps to extract minerals and other elements from the bones.

Bring to boil and then reduce to simmer.  Simmer for several hours-the longer the better!
This extracts the marrow, along with all of the good immune-boosting elements that OUR BODIES take in and USE to fight off infection. 

Strain the stock, and pick off the remaining pieces of Chicken and return them
to the pan along with the strained stock. 
Add 2 cups each of chopped carrots, celery, onion. 
Cook over medium heat until vegetables are soft. 


 Add bag of Fettuccine, or other Pasta, and cook until al dente (refer to past bag for timing).
Make a Rue (1/2 cup of flour stirred into 1/4 cup of butter) Pour into soup to help the sauce thicken.
Add Sea Salt and Pepper to taste.

For Dumplings: 
1 1/4 cup of flour
3 tbsp baking soda
3tbsp COLD butter
1 tsp sea salt
1 tsp pepper
3 tbsp Parsley or Dill
1 cup of buttermilk (use milk plus lemon juice if you do not have buttermilk)
1 egg
Sift together dry ingredients. Cut cold butter into cubes, then cut into dry ingredients with a pastry cutter, or use fork, until mixture is coarse crumbs.  Mix together buttermilk (or milk w/lemon) and egg, pour into dry mix, stir until dough is formed.
Drop by spoonful on the TOP of the Soup; Cover and Simmer 15 minutes. 
Serve warm or split and freeze half for later! 

Sunday, January 27, 2013

Mexican Style Souffle-with Chorizo and Peppers~ Ole`!




We Spiced up our Sunday Morning 

with this little dish~ 

You have to love a Souffle` with how warm and comforting they are and packed full of flavor; yet super-quick and easy to make! 
This one combines mildly spicy Chorizo and some standard Mexicali veggies. It only
takes about 5-10 minutes to whip together and then pop it in the oven. 

Tuesday, January 22, 2013

Not Your Typical Marsala! Red Pepper, Marsala, and Yum!


Not your typical Marsala Sauce! 

This one, I threw together before running out for the day with the kids. I had some ground beef in the fridge and what to do?? Make a sauce! 

Tuesday, January 15, 2013

Chicken, Rice, and Herbs for the Slow Cooker!



This picture is BEFORE full cooking, and before adding rice, as I wanted to show the beautiful brown chicken before it is fully covered with rice and stock!  
What a glorious, warm meal, with depth of flavor this makes for your family.  
Mine loved it, I hope yours will, too! 

Saturday, December 29, 2012

Juliet's Balcony and the Love Notes





Oh! I have to share this one more thing about Juliet's Balcony! This is so fun! I mentioned, the statue of Juliet (small at the bottom on the ground..actually larger than life, in person) where the bronze is rubbed clean on her bodice from all of the male tourists that wrap their hands around her breast for their pictures! I have a few of those pictures myself of my boyfriend (at the time) and our other friends...:) 

Thursday, December 27, 2012

New Year's Eve Cookies! To Go With Your Champagne!





These little babies are cute and festive, and because of their 
sweetness are superb with Champagne!  

An excellent little treat for a New Year's Toast! 

Wednesday, December 26, 2012

Oh the Magic of Beef Bourguignonne!




So, the story is that I wanted to make something grande for my son's 21st birthday, last year. So, I tackled the famous Julia Child's recipe for Beef Bourguignonne  (Julia's spelling). It was a lot of work...for a novice. But, it was magnificent! 

This year, I wished to make something special for our guests on Christmas Eve...and so there was no question, and it was much easier, this time. I made a double batch-using two large roasts, thinking there would be leftovers for the next day, and served it with French bread. But, I am not exaggerating when I tell you that there was arguing over the last spoonful!