Friday, November 30, 2012
1. Cook multiple chicken breasts until fully cooked. I tend to buy a ton of chicken breasts when they go on sale, and cook them in the crock pot. That way they are ready to shred when I get home from work, and I have homemade chicken broth that I can use as well!
2. While the chicken is still very warm, place the breasts in your Kitchen-aid mixer and put on the paddle attachment. Lock the mixer in place (otherwise it can get a little rocky) and turn on low. It won't look like it is doing much at first, but give it a minute. It will shred your chicken perfectly. This shredded chicken can be frozen in cup-increments for easy additions to casseroles, soups, quesadillas, chicken salad, etc.
Wednesday, November 7, 2012
I was feeling a little under the weather a few weeks ago. As in, standing outside wearing next to nothing, and getting pounded by cold wind, rain, and hail. Seriously where does a phrase like "under the weather" even come from?? It started out as a runny nose, you know the typical fall Missouri allergy greeting, and then slowly turned into stuffy nose, constant sneezing, coughing, and no voice. By the middle of the week I'd had it! Not to mention the fact that I can't take any meds, and I'm sleep deprived as it is. I wanted soup for dinner, but I really wasn't feeling chicken noodle soup. I wanted something hearty...annnndddd we had some spare potatoes lying around.
I've been wanting to make homemade bread bowls for a long time, and my friend Ang told me she had a recipe at home for easy refrigerated dough bread bowls (she's my source anytime I need a new recipe!) I'm not really sure where she got this one so I can't credit it, but it was super easy, and the perfect addition to any soup! It really took it over the top...
So I put on my sweatpants, laid the baby down to play on his mat, and enjoyed this warm intro to fall.
Start by bringing the potatoes, ham, and water to a boil, then cook until the potatoes are tender, about 10-15 minutes. I like to cook them on the lesser side of that time because they will continue to cook in the soup.
Pop open your can of store bought pizza crust. Scare the bejeezus out of yourself. I do it everytime..never fails.
Cut the dough in half, leaving it in tact. Stand the dough up cut-side-down on a baking sheet. Then smush it down (yeah we get technical around here)...