Recipes / Food - Drink

[Stitchawl]

Originally Posted by kindlekitten

any particular airline?

I'm not picky. I'll sell to any magazine that wants to buy. But between you and me, I prefer the larger ones. They pay better.


Stitchawl

[kindlekitten]

Originally Posted by Stitchawl

I'm not picky. I'll sell to any magazine that wants to buy. But between you and me, I prefer the larger ones. They pay better.


Stitchawl

you're determined to remain elusive aren't you!

[GeoffC]

Originally Posted by kindlekitten

good thing you're retired! it seems to be an almost full time occupation not only seeking out the answers to your cravings, but creating them when they are not available!

There's no such thing as 'being retired' it's just "alternatively employed"...

[kennyc]

Originally Posted by GeoffC

There's no such thing as 'being retired' it's just "alternatively employed"...

Can I be?

[GeoffC]

Originally Posted by kennyc

Can I be?

Why not ?

[kennyc]

A friend/former co-worker told me last week he was moving into the "alternatively employeed" sector. Turned in his two-weeks notice and is looking for a part-time job.

[Stitchawl]

I just don't think I want to sit in a rocking chair and wait to die. I've got too many good miles left in me for that, and I know that the minute I stop feeling productive, that's when I've lost the game. So even if I have to 'create' problems for me to solve, or create 'to do' lists, it's worth it. Having some companies still willing to pay for my services makes it just that much more worthwhile. Nat Geo isn't going to come knocking on my door these days. I've slowed up too much for them. But the airlines need a LOT of copy to keep them fresh! It works for me.

Stitchawl

[kindlekitten]

Originally Posted by Stitchawl

I just don't think I want to sit in a rocking chair and wait to die. I've got too many good miles left in me for that, and I know that the minute I stop feeling productive, that's when I've lost the game. So even if I have to 'create' problems for me to solve, or create 'to do' lists, it's worth it. Having some companies still willing to pay for my services makes it just that much more worthwhile. Nat Geo isn't going to come knocking on my door these days. I've slowed up too much for them. But the airlines need a LOT of copy to keep them fresh! It works for me.

Stitchawl

well there ya' go!

[Stitchawl]

We made this for dinner last night, and it worked!!! Easy and delicious, and only one pan to wash! Cooking time, less than 20 minutes including prep!

I'm just going to approximate the weights. I really have no idea what we used.

1.5lb chicken thighs with skin, cut up into 1"-2" cubes
4oz Chorizo
2 small broccoli heads
10 baby asparagus spears
marjoram
tarragon
salt
fresh ground black pepper
2-3 tablespoons of butter
2-3 tablespoons olive oil

Slice the chorizo paper thin
Put in a deep frying pan with a little olive oil over a low flame. Let the fats from the chorizo melt out and mix with the olive oil. Don't let the chorizo burn. When the chorizo is crispy, remove it from the pan, leaving the oil, and set aside.

Add the chicken, skin side down in the oil mixture and fry over medium heat. Sprinkle with marjoram, tarragon, salt, and pepper. When the skin is browned, turn over, cover, and cook another 5-8 minutes until done. Remove from the pan, again leaving the oil mix behind, and set aside.

Add the butter to the frying pan, put in the asparagus and add back the cooked chorizo. Cook two minutes then add in the broccoli. Stir well to coat the broccoli with the butter/oil/fat mix, then cover and cook for one minute. Mix again, cover and cook another 30 seconds. Don't overcook the broccoli. It should be emerald green but not wilted.

Plate and serve. Add salt and pepper to taste. You might like rice along side this.


Stitchawl

[phenomshel]

Making Texas Heretic's Chili today. I call it this because it would get me kicked out of any CASI sanctioned contest (it contains beans). Also because I use a prepackaged seasoning blend instead of measuring out 1/4 teaspoons of this and 1/2 teaspoons of that. I found out long ago that Carroll Shelby's mix works great for my tastes. Unlike most Texans, who pride themselves on how much heat their mouths can take, I like my chili mild and tomatoe-y. I'm just now able to get Carroll Shelby's Chili kits here, so I grabbed the rest of the ingredients last night. I also like my chili soupy instead of thick; so I leave out the masa flour thickening. I blame this on my childhood - there was a garage-sized cafe across the street from the school I went to, and we had open campus lunch then. One of the specialties was a Dorito Pie... cut a single serving sized bag of Doritoes open and ladle hot, soupy chili into it and top with cheese. YUM!

[bjones6416]

Originally Posted by phenomshel

Making Texas Heretic's Chili today. I call it this because it would get me kicked out of any CASI sanctioned contest (it contains beans). Also because I use a prepackaged seasoning blend instead of measuring out 1/4 teaspoons of this and 1/2 teaspoons of that. I found out long ago that Carroll Shelby's mix works great for my tastes. Unlike most Texans, who pride themselves on how much heat their mouths can take, I like my chili mild and tomatoe-y. I'm just now able to get Carroll Shelby's Chili kits here, so I grabbed the rest of the ingredients last night. I also like my chili soupy instead of thick; so I leave out the masa flour thickening. I blame this on my childhood - there was a garage-sized cafe across the street from the school I went to, and we had open campus lunch then. One of the specialties was a Dorito Pie... cut a single serving sized bag of Doritoes open and ladle hot, soupy chili into it and top with cheese. YUM!

Frito-Chili Pie! It's a staple at high school football games here! We've even had it at Halloween parties: Just put out a pot of chili, a bowl of fritos, a bowl of grated cheese, and a bowl of sour cream, and let everybody build their own. Very warming and filling!

[phenomshel]

Originally Posted by bjones6416

Frito-Chili Pie! It's a staple at high school football games here! We've even had it at Halloween parties: Just put out a pot of chili, a bowl of fritos, a bowl of grated cheese, and a bowl of sour cream, and let everybody build their own. Very warming and filling!

That's pretty much what I had for lunch except I used yellow corn tortilla chips in place of Fritos (because it's what I had). You're definitely right about warm and filling!!

[Stitchawl]

Damn! You guys are making me hungry! I shouldn't be hungry so early in the morning...

Stitchawl

[kennyc]

Originally Posted by phenomshel

That's pretty much what I had for lunch except I used yellow corn tortilla chips in place of Fritos (because it's what I had). You're definitely right about warm and filling!!

Damn.....I've got the fritos and yellow mustard, but not the chili.....gonna have to make some this weekend I think....

[lilac_jive]

I made these tonight and they came out AWESOME! I cheated in two ways: I bought a precooked rotisserie chicken (after stripping I saved the rest of the meat for a dinner later this week) and I bought premade pastry dough (to be honest, the cheesy dough didn't sound that great). Next time I'll cheat even more and use Pillsbury Crescent rolls as the dough.

Savory Chicken Pocket Pies

Makes 10 pocket pies

1 3-pound chicken (to get 1 heaping cup of shredded meat; you can freeze remainder for other recipes)
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (from the reduced poaching liquid)
1/4 cup grated Parmesan cheese
Cream Cheese Pastry Dough
1 large egg, for egg wash
Directions
Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.