Monday, November 30, 2009

Chocolate Syrup Brownies


I'm still getting my Thanksgiving posts organized and written, so in the meantime, here's a recipe that has nothing to do with the Big Turkey Day!

So back when I made the Cream Puff Dessert, I had to buy chocolate syrup. And I ended up buying ALOT of syrup (darn Buy One, Get One Free!) so I wanted to use it up in a recipe that we would normally make. So when we were in the mood for brownies one night, I purposefully found one with chocolate syrup in it.

Chocolate Syrup Brownies
recipe adapted from allrecipes.com

1/2 cup butter, softened
1 cup sugar
4 eggs
1 (16 ounce) can chocolate syrup
1 cup all-purpose flour
1 cup chopped nuts (I left out)
1 teaspoon salt

In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate syrup. Beat in flour, nuts and salt until blended.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean (brownies may appear moist). Cool on a wire rack.

The verdict?
These were good brownies, but I have no idea how they wouldn't be! That much chocolate syrup would make concrete taste chocolaty! The brownies were good, but they weren't fantastic. It was a good use of an ingredient that I wanted to use up, but I don't think I would go straight for this recipe over one of my favorites, like Delicious Brownies.

Easy Cooking | Simple Cooking 

Friday, November 27, 2009

Recovering Cloth Bar Stools

This is totally unrelated to Thanksgiving, Black Friday or Christmas. I think I need a un-leftover related post. I'm in a bit of a sweet spot where I'm burned out on cooking from Thanksgiving, and haven't gotten into the Christmas joy yet. But, a sushi dinner tonight might get me back into the comfort food and sweets-that-make-my-teeth-hurt cravings. We'll see.

Why we bought cloth covered bar stools when we knew that we would be having kids still befuddles me. But here we are, with a two year old and the most stained and nasty looking bar stools ever. Please do not look too closely at the "Before" photo...

They have survived crayon drawings, spilled milk, dried on play-dough and little-boy-feet dirt, but the multiple cleaning and wear and tear have left them with dirty cleaning rings. I still had fabric leftover from when I made window treatments, and although I'm not a huge matchy-matchy person, I still really like the fabric and wouldn't mind seeing more of it around my kitchen.

I checked the fabric with upholstry cleaner (idea from my genius mother-in-law) by spraying it with the cleaner, then letting it dry to make sure the fabric colors didn't bleed. Because I KNOW I will be cleaning scribbled crayon or spilled food off of the stools. I was good to go!

Here is a simplified recovering tutorial...I cut a piece of fabric larger than the seat and got out my handy-dandy staple gun.


Then I stapled one to each side to create some tension...


then started working my way around the circle, folding over the fabric, but keeping the finished side fold-free.


Then repeat with the other seat...


...and trim off all the excess fabric.


Reattach to bar stool, and voila...brand-new, almost two-year-old proof bar stools!


Wednesday, November 25, 2009

The Eve of Thanksgiving...

So today is probably one of the only days where I purposefully choose not to cook. We had leftovers for lunch (to clear out the frig) and I have a frozen pizza stashed for tonight. Why even try to attempt to cook today when tomorrow is the cooking marathon we've all been talking (and maybe dreaming) about for weeks?

I am making some cinnamon rolls tonight so they can rise in the frig for tomorrow morning, and pulled everything that needs an overnight thaw out of the freezer (whipping topping, homemade turkey broth, turkey gravy from a few weeks ago).

Our Thanksgiving Menu:
Grilled New York Strip Steaks
Stuffing with celery, onion & apple
Green Bean Casserole
Mashed Potatoes (maybe)
Turkey Gravy
Strawberry Pretzel Salad
Oreo Pudding Salad

The nicest thing about it just being our family is that we can eat what we really want to eat, and don't have to make things neither of us is that excited for. Hence, my husband's request for the two salads and the lacking of any sort of pumpkin pie!

I'm also thinking about attempting homemade french fried onions for the green bean casserole. I forgot to buy a can of the French's, and I refuse to even try driving into a grocery store parking lot! They don't look that hard, and it will still be green bean casserole even if they don't turn out!

Enjoy the big day tomorrow!

Tuesday, November 24, 2009

Barley Pilaf


I bought some barley at the bulk food store to use in some soups, but realized soups with barley don't have a ton OF barley in them. I saw this recipe in my latest Everyday Food issue, I thought we'd give it a try.

The verdict?
My son usually gobbles up rice, but wasn't too interested in this. I'll keep trying it on him, though, because I think he would really like it, once he got past the toddler pickiness. I loved the texture (the word I'm thinking here is bulbous?), and it was a great change of pace from a regular 'ol rice side. Good stuff!

Barley Pilaf
recipe from Everyday Food, December 2009 issue (I couldn't find the recipe online)

In a large pot of boiling salted water, cook 1 cup pearl barley until tender but still al dente, about 35 minutes. Drain in a fine-mesh sieve and rinse with cool water to stop the cooking.

In a large skillet, melt 2 tablespoons unsalted butter over medium-high. Add 1 shallot, minced and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley, and stir to combine. Transfer barley mixture to a large bowl and stir in 1/4 cup toasted pine nuts, 2 tablespoons finely chopped fresh parsley, and 1 tablespoon fresh lemon juice. Season with salt and pepper.

Easy Cooking | Simple Cooking 

Monday, November 23, 2009

Roasted Eggplant


Eggplant, oh eggplant, what am I going to do with you? I gave up a few weeks ago when I got another eggplant in my Produce Basket. I've done Eggplant Salad with Chickpeas and Feta, Eggplant Parmesan, Eggplant Patties, and Grilled Eggplant and a few more non-blog worthy recipes.

And I think I maxed them all out. So, I decided I would want to use it eventually and decided to roast it up and freeze for whenever that day arrived.

I followed Ina Garten's recipe for Roasted Vegetables, let it cool, then stashed it in the freezer for a few weeks. I was able to hide it in some Crockpot Lasagna a few weeks later, where it was great and I wasn't so eggplant-ed out.

Roasted Eggplant
recipe adapted from Ina Garten

1 eggplant, diced
Olive Oil
Salt and Pepper

Preheat the oven to 425 degrees F. Toss the eggplant with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Easy Cooking | Simple Cooking

Friday, November 20, 2009

Cream Cheese Macaroni & Cheese

Everyone has their favorite foods and their no-so-favorite-foods. My husband is an overall "go-with-the-flow" eater, but one night I was making a chicken main dish that I knew he was not going to thrilled about. So, to offset the chicken, I made him his hands-down favorite side dish, Macaroni and Cheese. Normally I make Barefoot Contessa's Mac & Cheese, but I didn't have Gruyere on hand, and I also didn't have that much cheese in the frig.

I DID have a ton of cream cheese stashed in the frig because it's so cheap this time of year. So, I wanted to incorporate some of that into the dish to offset my lack of cheddar. I found this recipe and gave it a try.

I am also sharing this at The Grocery Cart Challenge Recipe Swap.


Cream Cheese Macaroni & Cheese
recipe adapted from allrecipes.com

7 ounces macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
2 cups shredded Cheddar cheese
1 cup dry bread crumbs
2 tablespoons chopped fresh parsley (I sprinkle the top with dried parsley)

Preheat oven to 400 degrees F. Cook macaroni according to package directions or until al dente; drain.

In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.

Pour into a greased 2 quart casserole dish. Top with bread crumbs and sprinkle with parsley. Bake for 15 to 20 minutes or until golden brown and heated through.

The verdict?
This had a definite cream cheese taste, and although next time I will reduce it a little, it was still very creamy and cheesey. My husband was thrilled that I tried to balance out his un-favorite chicken, and he probably ate half of the dish by himself. Success!

Easy Cooking | Simple Cooking 

Thursday, November 19, 2009

Cream Puff Dessert

This is a bit of a wow factor, and much more fussy than I normally make for desserts. Actually, I don't make desserts very often besides cookies, so this was a bit of splurge. Plus, the photo shoot for the finished piece was pretty rushed because my husband and son were already woofing down theirs, and I was dying for a chocolate rush.

We don't keep chocolate syrup in the house, so I was planning to buy a small can to use for the dessert. Of course, at the store the big bottles were Buy One, Get One Free. It was the eternal struggle of Frugal vs. Healthy. I think I stood there for a solid 5 minutes, playing mental give & take. Frugal won. So now we have 2 big bottles of chocolate syrup - look for a recipe for brownies using chocolate syrup coming soon!

I made a half recipe with an 8 x 8 pan, and it worked great. The crust was a little thicker, but not enough to throw the recipe. Someday I'm going to use this same recipe to make regular cream puffs with a piping bag, but I have yet to do it!

Cream Puff Dessert
Makes 12 servings

1 cup water
1/2 cup butter or margarine
1 cup flour
4 eggs
2 packages small instant vanilla pudding
8 ounces softened cream cheese
1 package whipped cream
Chocolate syrup for garnish

Bring water and butter to boil. Add flour. Remove from heat and stir till it forms a ball (1 minute)

Add eggs one at a time and beat until smooth.

Spread on 11 X 15 ungreased cookie sheet. (I used a 8 x 8 for a half recipe)

Bake at 400 degrees for 30 minutes.

Filling:
Make instant pudding according to package directions. Blend in cream cheese. (This works best when the pudding and cream cheese are room temp...I once tried to mix them both straight out of the frig and it was horrible)

Spread over crust. Top with whipped cream.

Drizzle chocolate syrup over whipped cream and serve!

I'm sharing this at Eat at Home's Ingredient Spotlight: Cream Cheese.

Easy Cooking | Simple Cooking

Wednesday, November 18, 2009

Triple Cheese Delight Casserole


This is my kind of comfort food. I grew up eating lots of casseroles when I was growing up, considering Goulash and this casserole immediately bring me back 20 years.

Wow...am I that old already? 20 years? yeeeesh.

I've heard many variations to the name, from Husband's Delight and my mom's recipe is called Double Cheese Delight. I really think it should be called Quadruple Cheese Delight, because there are technically four cheeses in it, but that's just the Type-A part of my brain coming out.

While making this casserole, I skipped the cottage cheese and sour cream and used more cream cheese (4 oz) to make up the difference. I couldn't tell a difference, and it was a lot cheaper buying only cream cheese and not the other two cheeses. But then it would technically be called Double Cheese Delight - you make this, and name it whatever you'd like - I won't tell!

I am also sharing this at What's Cooking Wednesday.

Triple Cheese Delight Casserole
Makes 4 servings

4 ounces uncooked medium noodles
1 pound ground beef
1/3 cup chopped onions
1 tablespoon chopped celery
1 8-ounce can tomato sauce
1 teaspoon salt
1/2 cup cottage cheese
1 3-ounce package cream cheese
1/4 cup sour cream
Shredded mozzarella cheese

Heat oven to 350. Cook noodles, drain. In a large skillet, cook and stir meat, onion and celery until meat is brown. Drain off fat. Stir in tomato sauce and salt. Heat to boiling, reduce heat and simmer 1 minute. Remove from heat. Stir in cottage cheese, cream cheese, sour cream and noodles. Pour into ungreased 1 1/2 quart casserole. Cover. Bake 30 minutes. Add mozzarella cheese last 5 or 10 minutes.

Easy Cooking | Simple Cooking 

Tuesday, November 17, 2009

Roasted Green Beans

I get alot of vegetables from my Produce Basket, and I struggle to not serve the same dishes with the same vegetables over and over again. The vegetable rut, where you only have a go-to recipe (or specific way of preparing them) that gets a little old.


I saw this recipe at The Mother Load and thought it looked like a different twist on a regular 'ol side dish. I especially was drawn to this dish because it seemed different enough, but not too crazy or needed a ton of ingredients. This is a side dish, after all, and I like to keep them low key.

I got everything prepped earlier in the day, then put the minced garlic and lemon zest in a little container in with the green beans. It made it easy to pull it all out to pop in the oven.

I am also sharing this at Tasty Tuesdays, Tuesdays At The Table, and Life as Mom Ultimate Recipe Swap for Thanksgiving  and Eat At Home's Ingredient Spotlight.

Roasted Green Beans
recipe adapted from The Mother Load

2 pounds fresh green beans
1-2 tablespoons olive oil
2 tablespoons minced garlic
Salt & Pepper
Zest from one lemon (lemon saved for the juice)


Preheat your oven to 400 degrees. Grab a jelly roll pan and dump green beans on the pan. Sprinkle seasonings, lemon zest, and garlic over the green beans. Drizzle the olive oil over the green beans and then toss with your hands until they are all coated with the seasonings and zest. Spread out in a single layer and slide your cookie sheet into the oven. Roast fresh green beans for 20-25 minutes and stir once or twice. When they are done, pull from the oven and put them on a serving platter. Squeeze the lemon juice over the top (from the lemon you zested) and serve.

The verdict?
These were different enough to feel like a brand new dish, but familiar enough that it wasn't too earth shattering. The roasted garlic and lemon flavors keep the dish light, and my husband and I gobbled them up, and my son actually ate a few (which is a miracle enough) This is a great technique that I will be trying again soon!

Easy Cooking | Simple Cooking

Monday, November 16, 2009

Organizing Coupons while Shopping

This is how I used to bring my coupons to the store with me: in an envelope. I would end up having to juggle my shopping list, pen, and coupon envelope all while thumbing through the coupons one by one, trying to find the coupon that worked.

Then, heaven forbid, I had two coupons I wanted to compare between different brands, I was all thumbs and most of what I was trying to hold ended up on the supermarket floor.

I don't bring all my coupons with me to the store. I'm sure this has caused me to miss a few deals here and there that hard-core couponers could snatch up, but I just don't have the cart space or the attention to have all my coupons with AND my son AND try to keep him from pulling spaghetti sauce on the floor.

One day a lightbulb went off when I was getting my coupons ready for the store. I use the baseball card size organizers for my coupon binder, so why couldn't I just take one page with me?

So this is what I do from now on...I slide my coupon page in my shopping list notebook, and I'm all good to go. It has saved me some huge butterfinger moments, and I like that I can put my Publix Upromise card in one of the slots so I don't forget that, either. I also like that as I see coupons while I'm in the store, I can grab two from the "Blinkie" machine and slide them into the organizer, keeping them neat and not crumpled at the bottom of my purse.

As I go through my items, any coupons that I need to give to the cashier I put in one slot, then the coupons I know I won't need for that trip, I slide in another. So by the time I get to the checkout line, I have a two pockets full of coupons - one to give to the cashier, and another that stays in the organizer until I get home. It has made my grocery trips a little easier!

Easy Cooking | Simple Cooking

Friday, November 13, 2009

Baked Teriyaki Chicken

I'm looking for a few good recipes for every cut of meat. That way, whatever meat is on sale, I know I have at least 2 recipes I can make from them. This is a new recipe for chicken thighs. My mom never made chicken thighs when I was growing up, so now that I'm trying new cuts of chicken, it's opened up a whole new selection of recipes.

The recipe idea from I'm an Organizing Junkie, and the recipe was originally at allrecipes.com
I am also sharing this at The Grocery Cart Challenge Recipe Swap. Go check out recipes over there!

Baked Teriyaki Chicken Thighs
Recipe adapted from allrecipes.com

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.


Preheat oven to 425 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish.


Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

The verdict?

These were good, but my husband wasn't too thrilled because he informed me he doesn't like "messy chicken"...which I guess this is. I thought the flavor was great, and. I think I will re-try with boneless thighs and give the chicken pieces a little more space to carmelize on the baking sheet

Easy Cooking | Simple Cooking

Thursday, November 12, 2009

Remember those Limes?

Remember back in March, I was excited about my budding Lime Tree?

Just as a reminder, here's what my little lime buds looked like...

and now the tree is finally maturing! Here is the carnage of some of the limes that I picked to make Lime margaritas:

I'm still learning how to spot which limes are ready to picked, but I think I'm getting the hang out it. Also, more limes are getting larger and honestly, I can't really screw up too much because there is a ton of limes hanging out there.

I did a little internet surfing to find a recipe for impromtu Lime Margaritas night and needed a recipe that didn't have triple sec, superfine sugar or some other random ingredient I didn't have stocked in the pantry, and this recipe is a basic, simple, but very good Lime Margarita recipe.

Lime Margaritas on the Rocks
recipe adapted from allrecipes.com

1 1/2 ounces tequila
1 1/2 ounces lime juice
1 ounce simple syrup
Salt (optional for lining the rim of glass)
Ice

Mix tequila, lime juice and simple syrup in glass. Pour over ice in another glass. Garnish with a lime wedge. Salt is optional.

Easy Cooking | Simple Cooking

Saturday, November 7, 2009

Chicken Rice Soup & how Old Bay saved the day

Did you ever make a recipe that the end product was good, but not great, but you learned a tip or technique so the recipe was totally worth it? hmmm....maybe that's just me.

I don't even want to re-post the recipe here, I really didn't follow the recipe from allrecipes.com, but the addition of 1 tsp Old Bay Seasoning really saved the soup!

This Chicken Rice Soup was a great home cookin' style soup that had great flavor because of the addition of Old Bay. But of course, I had to screw with the recipe and decided to cook the brown rice IN the soup (because I didn't feel like washing another pan) and screwed up the texture of the rice. I totally overcooked the rice, and it was mushy. But no, worries, the Old Bay saved the day and gave it a great flavor undertone that made a soup that might have been boring to really flavorful. Give it a try the next time you're whipping up some soup!

Easy Cooking | Simple Cooking

Friday, November 6, 2009

Working the Crockpot Overtime

Last night I simmered Chicken Stock all night and got 9 cups of the good stuff, then washed up my slow cooker and set it to go making black beans. Tomorrow I'm planning on making Crockpot Lasagna for a friend who is visiting. That's a lot of slow cooking! I think I need another slow cooker and it's good thing Christmas is coming soon!

Easy Cooking | Simple Cooking 

Thursday, November 5, 2009

Poppy Seed Salad Dressing


We are still working through homemade salad dressings, one new one a week! Last week's Honey Mustard was a hit, and this week I needed a dressing to compliment the large bunch of spinach I received in my Produce Basket.

The verdict?
This was a sweet dressing, and the poppy seeds really dressed up the white thin consistency. It lasted a few meals, and was a fun salad dressing for a change!

Poppy Seed Salad Dressing
recipe adapted from allrecipes.com

1/2 cup mayonnaise
1/3 cup white vinegar
1/3 cup white sugar
1 teaspoon poppy seeds

Whisk together the mayo, vinegar, sugar, and poppy seeds. Chill in the refrigerator at least one hour before serving.

Easy Cooking | Simple Cooking

Wednesday, November 4, 2009

Buttery Bread Machine Rolls

I served Crockpot Sloppy Joes for Halloween night. I like having dinner that night on a grab-n-go basis so I can munch all night in between Snickers and Kit-Kats. Usually I buy hamburger buns or even splurge on the bakery rolls, but that week the grocery budget was tight.


I decided to give the homemade rolls a try, and I found these rolls through The Grocery Cart Challenge. I decided that if they totally turned into hockey pucks, I could still scratch together some change and hit the grocery store.

Now, some of you folks are totally thinking I'm crazy that I couldn't fit hamburger buns in the grocery budget, while others of you who watch your grocery budget like a hawk, too, and sympathize. My stance lately has been that if I can make it at home, and the budget's tight, why not give it a try? Homemade versions of pizza crust, enchilada sauce, refried beans and chicken stock have all been creations of a tight budget week, and I'm all the better for it.

The verdict?
This rolls were great, looked like store-bought and I think if I hadn't told everyone I made them, I could have passed them off. I made the recipe into 12 hamburger bun size, but they were a little too big, so next time I'll make 18. (Updated 11/17/10 - I have decided 16 rolls for this recipe makes the perfect size!) But these rolls gave me great confidence to make them again and try more bread recipes!

These buns had an almost croissant-like taste, and they made great Egg & Cheese Sandwiches the next day, also!


Buttery Bread Machine Rolls
recipe adapted from Recipezaar

1 cup warm milk (70 to 80 degrees F.)
1/2 cup butter, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour (or all purpose)
2 1/4 teaspoons active dry yeast
In bread machine pan, put all ingredients in order suggested by manufacturer. Select dough setting. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 24 portions for dinner rolls, and 16 portions for hamburger buns. Shape dough into balls. Place in a greased 13 inch by 9 inch baking pan or lined baking sheet. Cover and let rise in a warm place for 1-2 hours. Bake at 350 degrees for 13-20 minutes or until golden brown.
Easy Cooking | Simple Cooking 

Tuesday, November 3, 2009

Crockpot Sloppy Joes


I went to college in a different state from where I grew up, and who knew the differences would translate into food! I remember one fateful night, a bunch of us girls from our floor headed to the Dining Hall to eat, and on the menu that night was "Taverns" Uh, what? I had never heard of them and had no idea what was about to be put on my plate.

When I asked the girl next to me what "Taverns" were, she said "Oh, like Maid Rites." OK, now I was thoroughly confused. By this time we were getting towards the front of the line and I could actually see what was being put on those neato-seperated trays. The mystery meal was.....Sloppy Joes! So I said "Ohhhhhh, Barbecues" because that is what a tomato seasoned, loose meat sandwich was called in my neck of the woods.

Taverns. Maid Rites. Sloppy Joes. Manwiches. Barbecues. Whatever you call them, this is a great way to throw them together. I made these for Halloween night, and it worked great to keep them warm in the slow cooker so you could dip one up before trick or treating or after.

I got this recipe from my college friend Steph and her mom. She calls them Taverns, but I won't hold that against her. One of the ingredients is Chicken Gumbo Soup, which I've always struggled to find. Steph let me know to look in the Light section, which is where it was hiding.


This recipe is not as sweet as the majority of recipes out there, which I enjoyed. There were 4 adults who gobbled them right up!

I am sharing this recipe at Tasty Tuesdays, Tempt My Tummy Tuesdays and Tuesdays at the Table. Here is another Sloppy Joe recipe that I liked, and if you're making your own buns to serve this on, check out Buttery Bread Machine Rolls.

This recipe is now included in my Creatively Domestic's Freezer Meals ebook for sale on Amazon. To view this recipe and many others, please visit (and buy if you're interested) from that site.

Monday, November 2, 2009

Chicken in a Crockpot & Homemade Chicken Stock

So I saw this at 2 separate blogs, and after giving it a few tries, I thought I'd share! I saw this at The Grocery Cart Challenge and The Happy Housewife. and was truly inspired to give it a try.

Now there is a disclaimer. Cooking a whole chicken and it's assorted leftover "parts" is not pretty. It is actually very non-photogenic. If you don't like to touch a whole chicken or leftover bits, this won't be pleasant for you. But, I think it's totally worth it for great stock.

I filled the slow cooker with celery, onion, carrot and garlic, and smashed a chicken into the pot, too. I came to the realization that I need a bigger crockpot. I could barely get all my veggies AND my chicken in there. I looked at my favorite thift store for a bigger crock, but no luck yet so I added it to my Christmas list. I cooked the chicken on low for 8 hours.


Then I took the chicken out to serve for dinner, and got as much of the meat off of the bones and saved that for another night. I put the chicken carcass back into the crockpot with the veggies and chicken juice, and filled it up with water. Below is the contents of the crockpot before filling it up with water: (I know, not very yummy looking)

So I cooked the crockpot full of chicken parts and water all night on low. This totally freaked me out - I woke up at 1:40 am freaking that the crockpot was on fire or some totally ridiculous dream. Then...I couldn't get back to sleep. So I ended up watching PBS at 3 am, smelling chicken stock the entire night. It made me very hungry.

The next morning, I drained out all the "parts" and veggies and spilt up the stock. It was way too early to be dealing with chicken stock after smelling it all night, but I got 2 yogurt containers full of the good stuff.

I have started buying extra chickens to have on hand to make this more often. I loved that the homemade stock so much better than the boxes of (expensive!) stock I had been buying. What a great idea!


This recipe is now included in my Creatively Domestic's Freezer Meals ebook for sale on Amazon. To view this recipe and many others, please visit (and buy if you're interested) from that site.


Easy Cooking | Simple Cooking