Thursday, June 24, 2010

Like Mom Always Said..

You can't have dessert until you finish ALL your peas! Man, how much did you dislike peas back in the day? Me? I hated those little guys. But now, I love 'em like no body's business. I can actually get Jason to eat them too, so that is a plus :) The other day I spent the entire day cooking and baking for everybody. I was so busy, tired, and not just in the mood to take photos, but luckily there was a enough left to where Jason could have leftovers for dinner last night, and I was able to take a quick photo of the feast. Tomorrow I'll post all about the desserts, you just gotta finish all your peas! This is a long one, so sit, and stay a while.

Chicken and Noodles (this recipe feeds A LOT of hungry men, just saying)

6 boneless and skinless chicken breasts
1 C flour
Poultry seasoning & Other various spices to taste
8-10 cups water

4 C flour
1 TB kosher salt
6 eggs, lightly beaten

In a very large pot, throw in the chicken, all the seasoning, and cover in with water. Boil until done, then take out the chicken, strain all the floater stuff out of the broth and set aside. Let the chicken cool. While it's cooling combine the flour and salt in a large mixing bowl. Make a well in the middle of the mixture, pour in the beaten eggs. Mix with a spoon until blended. I then flour my surface, dumb out the mixture, and with my hands continue to knead the mixture and make sure everything is thoroughly combined. I like to get dirty! After kneading about 3 minutes I divide the ball into 3 pieces. Make sure your surface and rolling pin in floured well, and begin to roll out your dough to desired thickness. I use a pizza cutter to cut mine, they all come out different widths, sizes, but that's what I like about it, and it makes it fun. They all cook together correctly, so it's all good. Let them sit for about 10-15 minutes. While they are setting, bring your broth to a boil, and shred the chicken breasts into smaller pieces. When the water is boiling quickly add your noodles, stirring after each addition of noodles. Let those cook for about 10 minutes, then add in your shredded chicken. Cook until noodles are tender, then mix your flour with a little bit of hot water to where it's not a paste, but not thin. Add to your chicken and noodles, it will thicken up and become this delicious mess!

Rice and Tomatoes

4 large tomatoes, diced
1 TB basil
1 TB oregano
1 TB minced garlic
1/2 C water
Salt & Pepper to taste
Sugar for sprinkling
Half stick of unsalted butter
Small box of boil in bag rice, the one that comes with 4 bags

Make rice according to package directions, drain, add in basil, garlic, oregano, salt, pepper,water and butter. Let cook for about 10 minutes. If needed, add more water. Once everything is heated through, sprinkle with sugar and enjoy :)

Baked Corn II

1 15 oz can cream style corn
1 15 oz can whole kernel corn, drained
1 15 oz can evaporated milk
1 TB pure vanilla
1/2 C sugar
1/2 C butter, melted
4 eggs lightly beaten
4 TB cornstarch (mixed with a TB of warm water)

Preheat oven to 400 degrees. Spray a 2-3 quart baking dish with cooking spray, set aside. In a large bowl beat your eggs, add in melted butter, vanilla, milk, sugar, and cornstarch, whisk until combined. Fold in your cream and whole kernel corn. Once blended pour into baking dish and bake for one hour.

And for my peas, I just use one bag frozen peas, cook as directed on bag. Drain, add 4 TB butter. Simple as that!

Home cooking at it's finest, y'all!

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