Tuesday, June 26, 2012

Cajun Fries

If you're into things with a kick you'll love these fries! If you're making these for a get together, the cool thing is you can choose to Cajunfy these or leave them be, because some people cant take the heat ha ha. Now since I have a lil' one its hard to make a lot things so doing a preparation before hand is a plus and you can do this with these until youre ready to fry or bake them.


All you need is :
4 potatoes
1 cup of flour
1 tbsp Onion Salt
1 tbsp Garlic Powder
1 tbsp Paprika
salt and pepper to taste
Cajun Seasoning

Wash your potatoes and skin them. Once they're skinned slice them into french fry shapes. You can slice them long ways and then turn flat and chop thin sticks. If you are planning on making these later put your potato sticks into a bowl with cold water and salt so they dont bruise. Place in the refrigerator.

If your potatoes were soaking in the salt water go ahead drain and dry them.

Heat your oil on med. high temp.

Dust your fries in flour so your batter will stick.

Mix your flour and seasonings (excluding Cajun Seasoning) into a bowl and pour 1 cup of water to make a batter.
Dip your potatoes in the mixture.

When coated place in the frying pan with the heated oil and fry them for about 10 minutes, until you get a nice golden fry.

When done place them on a plate with a napkin to drain the oil and sprinkle salt over them, this is where you sprinkle your Cajun Seasoning to your liking. You sprinkle your Cajun seasoning on after the frying because the oil is still wet and  holds it better to your potato.


Sunday, June 10, 2012

Easy Chicken Pot Pie

I made my homemade Rotisserie Chicken the night before. Out of that I had leftover chicken and I was able to make a homemade Chicken Stock out of it. So half of my work has already been done for me yay! This recipe the biscuit topping is just so buttery and moist it just melts everything in your mouth.

What you will need:

Leftover chicken meat
Chicken stock ( http://clairesblog128.blogspot.com/2012/06/homemade-chicken-stock.html ) That is my recipe for it.
2 Cans of cream of chicken
Bag of frozen peas and carrots ( in my pictures I have them canned, only because I didnt make it to the grocery store, you can use these but I prefer the frozen)
3 Hard boiled eggs
1 stick of melted butter
1 cup of flour
2 tsp of baking powder
1 tsp of salt
1 tsp of pepper
1 cup of milk

Boil your eggs, peel the shells off, chop them up.

Place your leftover chicken at the bottom of the pan.

Place your peas and carrots on top of the chicken.

Mix your chicken broth with your cream of chicken. Pour over the peas and carrots.

Stir your mixture up. Add your chopped boiled egg , salt and pepper.

Now make your biscuit batter. Mix your flour, baking powder, salt and pepper.

Add your milk and stir. Then add your melted butter and stir in.

Now pour your batter on top of your pie filling.

Bake for 30 minutes until you have a nice golden crust.

There you have it an Easy Chicken Pot Pie. It was so delicious we didn't even have leftovers!


Friday, June 8, 2012

Homemade Chicken Stock

This is fairly simple, I didnt have the normal ingredients like carrots and celery around so I improvised. I have to say I love it better than the original recipes.

All you need is:

1 Chicken Carcass
1/2 White Onion
Green Onions Chopped
Garlic Cloves
Salt and Pepper

Heat up a large pot or stock pot at Med. high temp.

Drop your carcass in the pot along with your onions, garlic, and salt and pepper (to your taste) I used about a tbsp of salt and a tbsp or pepper.

Add your water last, let your water boil, then turn down to med. temp. cover and simmer for an hour and half. After that hour and half reduce your simmer to low for 2 hours.

Take a strainer and place over a bowl to catch your stock, place a paper towel in the strainer so none of the bones, onions, and garlic seep threw. You can use a think cloth like cheese cloth as well to strain.

Pour your pot into the strainer over the paper towel and let the juices flow through. When its done you should have a nice smooth clean broth. You can use right away or store in the refrigerator for later use. This stuff is so yummy I love making soups out of it and my chicken pot pie.


Thursday, June 7, 2012

Crock Pot Rotisserie Chicken

I love those pre-made rotisserie chickens from the grocery store, but for some reason they sell out before I can ever get one. So I vowed to myself I would learn how to make one one day. Sure enough its as easy as going out and picking one up from the store, if not easier ha ha. I have to say also it taste a whole lot better and its a whole lot more juicier if you make it on your own, I'm talking fall off the bone juicy.

All you need:

1 whole chicken
McCormick Rotisserie Chicken Seasoning

Oh yeah, and you're going to need a Crock Pot. So set it on low.

Take your whole chicken in the sink and remove from the plastic. Note: Most whole chickens still have the giblets inside, so this part is messy, and its the one thing I dont really fancy doing ha ha. Stick your hand inside the canal (chicken butt ha ha) and pull the giblets out or you might be able to shake them out too.

Once you're done place your chicken in the Crock Pot. (Wash your hands) Take the Rotisserie Seasoning and sprinkle the top of the chicken, flip it over with a spatula if you don't want to touch the chicken and sprinkle some more on this side.

 I like to place Garlic Cloves in my pot, because anything with garlic taste better, I say!

Now cover and in 6 hours you will have one scrumptious rotisserie.

You probably will have leftovers save the carcass and you can make homemade chicken stock or the leftover meat for a tortilla soup, or even chicken pot pie.

I hope you Enjoy!