I made ham for Christmas day and saved the bone. Yesterday it rained and I wanted soup.
I put the bone 🍖 in a pot of water and simmered for around 6 hours. Skimming the gunk off the top while simmering.
I then filtered the bone and fat pieces out of the broth. I kept on a simmer while adding chopped ham that was leftover, 1 can of navy beans (which was not enough), 1 roughly chopped onion 🧅, 2 large roughly chopped carrots 🥕, gold potatoes 🥔 chopped, few teaspoons minced garlic 🧄 and salt and pepper.
Everything added, except the potatoes and simmered for another hour or two, added the potatoes and cooked for another 30 minutes. Then served.
Below is a link to a recipe similar to what I used.
Made 🍯 honey mustard and it tastes alot like store bought but alittle better!
The base recipe I used is linked is at bottom of this post. I used garlic honey from a local farm as well as yellow mustard, Dijon mustard (Grey Poupon) and course ground mustard (Grey Poupon country dijon).
Since we had turkey for Thanksgiving and a week or two later, I had two carcasses to make bone broth.
Last weekend I used one turkey carcass and made my bone broth. Froze some into cubes and put some in jars in the fridge. I put the cubes in a bag, checked on my jars and it was nice and gelatinous. I used most of that to make more cubes.
Today I started a new batch. Gonna use some for making my stuffing, gravy and mole’ for Christmas. Can hardly wait.
Ive been working on making sourdough starter and then bread.
My first attempt at making bread didn’t work. Found my mixing of ingredients was done wrong. The rolls came out ok, really sourdough-y smelling even after baked.
These loaves came out good. Took more time, mixed the ingredients in the correct way. Took the time for stretch and pulls and rising.
I used leftover taco meat, the other night we had nachos. I use ground beef, 🧅 onion, water and 🌮 taco seasoning.l when I make it up. Warmed it up, then added the sriracha mayo, mixing well.
Added cut cherry tomatoes in half, chopped bell pepper (today was yellow), black olives 🫒 (minced, can say’s chopped… I beg to differ), avocado 🥑 (chopped up).
Lastly I added some sour cream, measured with my heart, and mixed well.
Last night, sick and all I made 🥘 dinner. I loosely followed the recipe and to me tasted like the insides of pot pie. The peanut gallery didn’t like the 🫛 peas and 🥕 carrots 🙄, but still ate and liked it.
Ready!
I had two chicken breasts leftover from another night and had thawed chicken thighs a couple of nights before as well. I’ve been sick all week and thought I had the energy one day to cook that night and was wrong.
I cut my onions 🧅, and started them in the pan with 2 tablespoons of butter while I cut the thighs and added them as well. When I got that in the pan I added salt and pepper, mixed in and let it go. While it was getting browned I cut up the leftover breasts and kept them to the side.
I then started my water to boil for the wide eggs noodles.
I didn’t have boxes chicken broth, so with hot water and Better then Bouillon chicken and a garlic one, I made my own. Since I was making a large amount I made 2 cups. Added 1cup to the onion and thighs and cooked down halfway. Then added in about 2-3 tablespoons of Italian seasoning, mixing in well.
I added about 3-4 tablespoons of cornstarch to the remaining cup of broth, mixed it well, then added to the pan. Mixed together while it started to thicken, I added the breast meat. I then added a pint of whipping cream, mixing well.
I put alittle more salt and pepper, mixing well. Then added a bag of peas 🫛 from the freezer and some carrots 🥕 I had previously chopped and froze.
Once the noodles were done I added them, mixing to make sure all was coated.
Lastly, I brought the heat up one more time until bubbling, turned the heat off and put the lid on, letting it set for atleast 10 minutes. Lets the frozen veggies warm and the noodles to soak the sauce up. Then serve!
I used the recipe I linked at the bottom as a base and added my own twist, which turned out beautifully!
My hubby doesn’t like cheese, the ravioli I had was only cheese. This recipe sounded like chicken, especially thighs, would go great with this sauce.
I cut the thighs up into bite sized pieces, chopped an onion 🧅 and added the Italian seasoning, garlic 🧄 powder and onion 🧅 powder and mixed. Sautéed in a small amount of avocado oil until nicely browned.
Once browned, take chicken out of pan and set aside. Add broth to pan, stirring up any brown bits. Adding in cream, more of the Italian seasoning, garlic 🧄 and onion 🧅 powders, pasta water and Parmesan cheese 🧀 (I omitted for my hubby’s affliction), stirring well to thicken.
When thickened, add spinach, breaking up the pieces and warming. Add in pasta and mix well, coating the pasta well. Lastly add the chicken back in and mixing to coat everything well.
I let it sit/ rest for about 15 minutes before serving. I mixed again and served, adding cheese to only mine.
Using the 🥖 French bread… make some toast, even avocado 🥑 toast!!
Ingredients: 2 slices of 🍞, 2 tblsp butter, minced/smashed garlic, 2 slices preferred cheese (provolone and havarti are my favorites), 1 avocado, 2 eggs, and some goat cheese.
I melted the butter and put a good amount of garlic in it, then spread onto the bread before putting into the air-fryer on toast option. Get everything ready to put together and then cook the eggs. I love the yolk to be still fluid and everything else cooked. I put the slices of cheese on the toast while waiting on the egg.
I then assemble, toast with cheese on the plate. Put on avocado, either sliced or mashed, then slide the eggs on top. Lastly crumbling goat cheese on top.
My Life, My Rules 