Using Roz's broth!

Simple Chicken (Noodle, Vegetable, Whatever the hell you want) Soup

• Roz's Chicken Broth
• Leftover cooked chicken breast cut into pieces

Optional Ingredients.

• 1/2 packaged of No Yolk Noodles
• 3 Carrots peeled and chopped
• 3 Celery stocks chopped
• 1 onion chopped
• 1 package of sliced mushrooms
• 1 zucchini
• 1/2 cup of frozen peas
• bunch of chopped parsley
• bunch of chopped dill

Bring Roz's amazing chicken broth (or any broth of your choice) to boil.  Add carrots, celery, and onions.  Turn heat down to a simmer.  Let the vegetables cook for 3-5 minutes and then add noodles, mushrooms, zucchini, peas, and chicken.  When noodles are tender add herbs let simmer for another minutes, stir and serve.  Easy Peasy!

The Columbia Restaurant's Arroz Con Pollo

Ingredients

1/2 teaspoon saffron

4 cups chicken stock

1/2 cup Spanish extra-virgin olive oil

1 3-pound chicken, cut into quarters (or 4-6 boneless chicken breasts)

2 large Spanish onions, chopped into eighths

1 large green pepper, chopped into eights

2 medium tomatoes, chopped

2 garlic cloves, minced

1/2 tablespoon salt

1 whole bay leaf

2 cups long-grain rice

1/2 cup dry white wine

1/2 cup Le Sueur early canned peas 

Diced Pimentos in a jar  

4 white asparagus tips

Directions:

Using a mortar and pestle, pulverize the saffron to create a powder.  In a small saucepan, heat chicken stock and add saffron.   Allow saffron to dissolve; keep warm until use.  In a large ovenproof casserole, heat olive oil on stove and cook chicken until skin is golden brown on both sides.  Remove chicken and set aside.  In same oil, saute onion, green pepper, tomatoes, and garlic until onion is transparent.  Scrape bottom of pan to loosen any chicken drippings.  Add chicken stock, salt, bay leaf, and rice; stir well.  Return chicken to pan.  Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until chicken and rice is done.  Sprinkle with wine and garnish with peas, pimentos, and asparagus tips.  Serves 4 to 6.

Bourbon Butter Sauce

Delish on brownies, cookies, bars, vanilla ice cream, etc.

Don't burn yourself with the whisk!!!  OUCH!

1/4 cup butter
1/2 cup brown sugar
2 Tablespoons Makers Mark
1/4 cup sweetened condensed milk

Optional (add semi sweet choc chips)

Combine butter and brown sugar in saucepan, whisk over med-high heat until combined.  Add bourbon mix well.  Reduce heat to low, add sweetened condensed milk  and choc chips.  Cook until all sugar dissolves and chocolate melts.  Refrigerate if not ready to use immediately

GF Oatmeal Cookies (Trader Joe's Recipe)

1/4 cup coconut oil or melted butter
1 1/4 tsp baking soda
3/4 cup
3 cups rolled oats
3/4 cup brown sugar
6-8oz of semi sweet chocolate chips
2 eggs
1/2 cup pecans/walnuts
1 tsp vanilla
1 cup PB or almond butter

Combine sugars and butter until creamy.  Add eggs, vanilla, baking soda, mix well.  Add PB or almond butter and mix.  Stir in oats, choc, chips, and nuts.

Bake 350 degrees.

Cookies-  bake on parchment paper on top of cookie sheet for about 8-10 min or until golden brown
Bars-  9x13 greased pan, bake for about 20-30 minutes or until golden brown

Corn Pudding

Always a hit at Thanksgiving!  Super easy and everyone loves it!

1 box Jiffy Cornbread Mix
1 can creamed corn
1 can whole kernel corn (drained)
8 oz light sour cream
1 stick butter

Mix first 4 ingredients together.  Melt butter and stir it into mixture.  Pour into a greased 9x13 pan.  Bake at 350 degrees for 30-45 min, or unitl golden brown.  I usually check around 25 min (my oven runs hot).

*I used a 9x9 pan and it bubbled over the edges and started a small fire in my oven this year...make sure to use the 9x13 pan.  :)

Roasted chicken stock in the crock

Two roasted chickens minus the breasts. Probably 3 carrots and celery. Whole garlic head sliced down the center not peeled. Same for the onion, don't peel just quarter and throw in. A half bunch of parsley and thyme. I used dill because I knew I was going to use it for this soup. About a tablespoon of salt and black peppercorns. I usually stuff the herbs inside the chicken to save space. There's minimal prep on the ingredients so you can get it in the pot in less than ten minutes then cover with water and let the magic happen. I turned the crock on high for 5-6 hours. Then let it cool a bit and strain the ingredients and put the stock in the fridge over night so the fat rises to the top and hardens. Scrape off the fat in the morning and you're ready to go. My pot makes about 8 cups.

Magic Granola

A few things about this granola-
1.  you can change the add ins and seasonings for each season or personal taste but do not mix in chocolate chips or any other dried fruit until it is out of the oven.
2. To make it truly magical feel free to add a little something extra

Ingredients:
1 container of oats (not the minute oats they get gummy)
1 can of sweetened condensed milk
1/4 cup of coconut or canola oil
1 tbs pumpkin pie seasoning
1 tbs vanilla
2 tsp cinnamon
1/2 tsp salt
1 bag of chopped pecans
1 bag of dried cranberries
1c of shredded coconut
1 c of mini marshmallows

  Preheat the oven to 325. Cover a large cookie sheet with tin foil and spray with nonstick spray. Mix  inthe seasonings with the oats, cranberries and nuts and then add in remaining ingredients. Mix until everything well coated. Spread out evenly on the sheet and bake for one hour stirring every 15 minutes. Let cool in the pan and then break apart into chunks.