My version of Chicken & Noodles

This has become my new comfort food, and it's easy to prepare and tasty. It does take in to account cheating a little, going to the store and buying a whole rotisserie chicken, having homemade stock/broth on hand, and having the wife make mashed taters.

Yield: 8 Servings

      1 ea Whole rotisserie chicken, shredded (save the bones for broth!)
      8 c  Chicken broth, give or take if you like it soupy or not
      4 ea Ribs of celery, chopped
      4 ea Carrots, chopped
      1 ea Can of cream of chicken soup
      1 TB Garlic, chopped
      1 TB Mexican Oregano
      2 ts Seasoning salt (I use Johnny's)
      1 ts Ground pepper
     16 oz Frozen noodles

In a crock pot, cook carrots, celery and garlic in the broth for about 2 hours. Shred the chicken & add it and the canned soup and spices and stir occasionally. About two hours before serving, add the frozen noodles, stirring occasionally. Serve in bowls over mashed taters, I like having Johnny's Seasoning salt on hand.

Last time I added a few things, about a TB worth of thinly sliced mild red pepper and the same of sun dried tomatoes, for a little flavor and color.

My version of chicken fajita wraps

Shocked myself at seeing I've not posted approaching a year! I'm going to forget some of the stuff I've come up with, that's for sure. No pics on this one, kinda forgot before we gobbled it. It was deemed tasty though!

• 2 chicken quarters (thigh/drumstick)
• 1 medium mild green pepper sliced
• 1 medium mild red pepper sliced
• 1 small onion sliced

Throw that all in a cast iron pan or glass dish and get it in the oven at 350. Then start making the sauce:

• 1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1/2 teaspoon liquid smoke flavoring
• 1 TB your favorite taco or chili seasoning ( I use Spanish Gardens Taco Seasoning)

Pour about half of it over the chicken & veggies and keep an eye on it so it doesn't burn. I cooked my chicken for roughly an hour. When the chicken is done, take it out and pick off the meat. Put the rest of the sauce in the pan and let it go while you pick so it warms up. Wrap up in flour tortillas with sour cream and taco sauce and enjoy! Super easy and not many ingredients!

It's bacon day....

Easily the most excited I've been about my meat in a long time. Yesterday we had some friends over and the timing was right, I was smoking a pulled pork and had the apple wood and hickory at hand, perfect time to smoke my bacon!!!

Smoked:

Slicing:

Well looky there, it a bacon!

Sliced:

Cooking:

And done!

I little salty, and I'm not getting much from the maple syrup I used, but this is attempt #1 and I know I'll be trying again!

The bacon project....

Slab of what's called "Side of Pork", $2.48 a pound:

Then some of this stuff with sodium nitrate:

Then I rubbed it with some brown sugar and thyme and maple syrup:

Anyway, after a few days a lot of moisture is extruded, looking like this:

Click here for the results http://toddsplate.blogspot.com/2010/11/its-bacon-day.html

Za!

Finally tried this and was pretty happy with the results.
Cody's dough recipe:

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1 1/2 cups very warm water
2 tsp yeast
2 tsp sugar
1 tsp salt
2 3/4 cup bread flour
1/2 cup semolina flour

dump all the dry crap in, dump the water in run through dough setting

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Use the bread maker for the dough, the hardest part was spreading it out so a somewhat uniform shape:

Did put a LOT of flour on the paddle to keep it from sticking. Used Classico spaghetti sauce (with mushrooms) and then of course lots of meat! Black olives, mmmm. I melted a little butter and brushed it on the crust edges, then sprinkled with garlic salt.

I used a pizza stone and had the oven on 450. Put some corn meal down to keep it from sticking and watched it carefully after about 12-14 minutes:

  The end result:

Burger, you tasty little thang

From the bottom up:

• Toasted Bun
• Mayo
• Sliced turkey ham
• Ketchup
• Burger over open coals with hickory wood
• Cheddar Cheese
• Burger repeat
• Pickles
• Ketchup
• Bacon
• Chili pepper
• S&P
• Bun

Bacon Ends & Pieces. A good thing

What are they? Well! I assume they are ends and pieces of good old bacon. For some reason, they seem to be expensive. Why? I don't know. They also tend to be very tasty. Why? STOP ASKING QUESTIONS! I think it's just cause it's the outside pieces that get the direct smoke or flavoring from whatever it is to create sweet luscious tasty bacon! What you seem to get are pieces that are almost bacon, and then hunks of fat and meat that are very ham like. Tonight they are burger toppers and snacks.