We Like Making Our Own Stuff

Since we have dipped our toes into raising and butchering our own chickens, there has been an abundance of leftover cooked chicken at our disposal.  And not wanting to literally dispose of the leftover chicken,  I have had to come up with some recipes to use it in. I have always loved the comforting taste of a rice casserole, so I checked the pantry to see what I had available to use with my leftover chicken, and the result was this casserole. I used my big cast iron pan to cook it in, since I can also use that pan in the oven--it saves on dishes.  Also, we had a handful of Cheez-Its sitting in the pantry, so that is what we opted to use for the topping. Chicken, Rice, and Broccoli Casserole 2 tablespoons butter 1 cup uncooked brown rice 2 cups chicken stock 2 to 3 cups cooked chicken, chopped 2 cups fresh broccoli, chopped 1/2 cup mayonnaise 1 cup plain yogurt or sour cream 1 10.5 ounce can condensed cream of mushroom soup (about 1 1/4 cups) 1 1...

I had a brilliant idea.  I was going to create my very own recipe from scratch for this blog.  It was going to be Soaked Multi-Grain Pumpkin-Cranberry Bread.  I was so excited... I was less excited when I tried to remove the bread from the pan, and it turned into a big pile of pumpkin bread crumbs.  So, it's back to the drawing board with that one!  But all is not lost, because I can simply re-purpose my pumpkin bread.  Hence, a recipe for Pumpkin Bread Stuffing! Put a new twist on stuffing this Thanksgiving by using pumpkin bread rather than the traditional plain bread cubes.  If you are a fan of cornbread stuffing, you are sure to like this version. Pumpkin Bread Stuffing Ingredients: 6 cups cubed pumpkin bread 1/2 cup (1 stick) butter 1/2 cup bacon grease or lard 1 cup chopped celery 2 cups diced red onion 2 cups sliced mushrooms 2 teaspoons dried rosemary or 2 Tablespoons chopped fresh rosemary 2 teaspoons dried tarragon or 2 Table...

I made up a recipe the other night to use up some leftovers.  I had cooked chicken from making chicken stock, leftover cooked rice from another meal, and some broccoli from the Farmer's Market.  So, I combined them in this Chinese-food inspired, stove-top casserole.  This is a one bowl meal, and it's delicious! Chinese Chicken Casserole Served my family of 4, with about a cup of leftovers. Ingredients: 1 teaspoon sea salt 1 teaspoon maple syrup or honey 1/4 teaspoon fresh grated ginger root 1/4 teaspoon cayenne pepper 2 tablespoons soy sauce 2 cloves pressed or minced garlic 2 cups shredded cooked chicken 5 tablespoons lard 2 cups chopped broccoli 2 shallots, minced 4 cups cooked brown rice, chilled 1/2 cup water 1.  Combine salt, sugar, ginger, cayenne, soy sauce, and garlic in a bowl; mix well. 2.  Add chicken; mix well and leave sit while preparing broccoli in Step 3. 3.  Heat 3 tablespoons of t...

I enjoy cooking, and have for many years. So why hadn't I ever tried making my own chicken stock before? I use it in so many recipes--from soup to casseroles--that I figured I should count it as a kitchen staple. So, I went to the grocery store, bought a whole chicken, and went to work! My stock-making process took me a few days since I cooked the chicken one day, actually made the stock the next day, and then skimmed the fat and put it in containers on the third day. I'm sure it could all be done in one day, but I just don't have enough time after work to get it all done at once. Please keep in mind that your stock will need to simmer for at least three hours, so make it when you will have the extra time. If you have access to the "creepy" parts of the chicken, make sure you use them.  The neck, feet, heart, gizzard, and kidneys will add incredible flavor and thickness to your stock.  Save the liver for something else though, as it tends to add an unpleasant ...