Slow Cooker Bone Broth™

This recipe is perfect for a cold Michigan day or a perfect use for your holiday bird.

1 turkey or chicken carcass
3 - 4 qt. cold water
1/2 tsp. each: salt, pepper (adjust to taste)
pinch each; turmeric, crushed red pepper flakes (optional)
1- 2 stalks celery, carrots, leeks quartered
1 onion peeled, cut into eighths
1 tsp. dried or fresh parsley
2 cloves garlic, crushed and chopped
1 - 2 bay leaves

Rinse, peel and chop garlic, onion. 

Rinse and cut celery, leeks and carrot into 4ths.

Combine water, chicken bones, salt, pepper, red pepper flakes, vegetables, herbs into a slow cooker.

Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 8 - 12 hr approx. , stirring occasionally. Skim off any excess foam and fat.

Unplug slow cooker and let cool for 20 - 45 min. Pour stock through a sieve into heat proof containers. Discard turkey bones, vegetables and herbs. 

Store in the refrigerator until needed. You can also put stock into the freezer until needed as well. Strain broth through sieve before using to remove excess fat if desired.

Makes 3-4 qt. of stock approx. 

Easy Caesar™

This is my version of a Caesar salad. Enjoy.

Salad

Romaine lettuce
¼ c Croutons
6 T Parmesan Cheese (grated, but I prefer shredded)
1 clove garlic crushed, chopped (optional)

Dressing1/4 c olive oil
1 tsp lemon juice (to taste)
2 garlic cloves, crushed and diced
Dash Worcestershire sauce
1/8 tsp black pepper1/2 tsp anchovy fillet (1 fillet, chopped)


Set aside 3 T of cheese,

Arrange lettuce in salad bowl.
Sprinkle croutons, garlic and 3T of cheese on lettuce

In a blender, combine oil, lemon juice, garlic, remaining cheese, Worcestershire sauce, anchovy fillet. Mix well for 30 seconds.

Pour dressing over salad and toss.

Serves 4.

Little Brown Bat™

This is perfect for Halloween or anytime. This is also a great way to use leftover Halloween candy.

1 cup (8 oz) black coffee (regular or decaf)

1/2 c skim milk

2 - 3 scoops ice cream 

1 - 2 oz. chocolate candy

2 - 3 oz chocolate cake vodka (optional)

Brew coffee according to coffee maker instructions.

In a blender combine: coffee, milk, vodka, ice cream, chocolate candy. Blend well for 20-30 seconds or until blended.

Pour cooler into tall glasses. 

Serves 2. 

Quick Chicken Quesadillas™

This is a very easy snack for game time or anytime.

8 flour tortillas
1 c. each: chopped cooked chicken, shredded cheese
1/8 - 1/4 tsp. each: salt, pepper
1/2 c. each: chopped onions, chopped peppers.
2 - 3 T. olive oil
1/2 - 1 tsp. each: Worcestershire sauce, fresh lime juice
1 cloves garlic crushed, chopped

In a bowl combine chicken, lime juice, Worcestershire sauce, salt, pepper, garlic. Mix to coat chicken and let set for a few minutes to marinate.

Peel, rinse, chop onions.

Seed, rinse and chop peppers.

Put oil into a measuring cup.

To assemble: Place a tortilla on a microwave safe plate. Use a pastry brush and brush both sides of tortilla with oil.

Arrange chicken on tortillas, top with onion and garlic. Sprinkle 1 - 2 oz. of cheese over chicken and veggies. Brush another tortilla on both sides with oil and place over tortilla.

Place in microwave and microwave for 30  - 45 sec. approx. or until done.

Remove from microwave and cut with clean scissors or a clean knife.

Serves 4.

Herbed Refrigerator Twists™

This are perfect for pasta night, brunch or anytime.

1 can refrigerated biscuits

1/4 - 1/2 c. olive oil (adjust amount needed)

1/8 - 1/4 tsp. each: salt, pepper

1 - 2 cloves garlic smashed and chopped

Splash fresh lemon juice

1/2 - 1 tsp. each: parsley, basil, lemon zest, Parmesan cheese

Non stick cooking spray

1/8  - 1/4 c. flour (enough to dust work board and hands)

Preheat oven to 400' F.

Spray cooking sheet with non stick cooking spray.

In a bowl combine: oil, lemon juice, lemon zest, herbs, spices, cheese. Mix well with fork, set aside.

With clean hands sprinkle flour over work board. Remove biscuits from package. With clean hands, roll biscuits into a cigar shape over work board to desired length. With fingers, twist dough until it looks like a rope. Place on greased cookie sheet.

Use a pastry brush to baste both sides of dough with olive oil mixture. Place dough in oven and cook for 10 - 12 minutes or until brown. Halfway through cooking, turn bread twists over to cook on other side for 5 - 6 minutes more or until done. Keep an eye on them so that they don't burn.

Remove from oven and enjoy!

Serves 4 - 5.

K.C.C.O. Grilled Baked Potato™

This is a great recipe the last days of summer, tailgating or anytime.

I've used a broiler, but this also perfect outside on the grill.

I've also used real bacon and sour cream,  but you can vegan bacon or bacon bits, Greek yogurt or vegan sour cream instead.

4 medium to large potatoes

3 T. fresh chives
1/8 - 1/4 tsp. each: salt, pepper
1/2 c. each: sour cream, Chopped onions, shredded cheese
1/4 c. each: butter, crumbled bacon
2 cloves Chopped and crushed garlic

Rinse potatoes, cut bad parts from potatoes if needed.

Peel, rinse, chop onions and garlic.

Rinse and chop chives.

Pierce potatoes down the middle, and 3 times across with a paring knife. Don't go all the way through. You want to keep the potatoes together. This will hold the rest of ingredients in.

Place potatoes on a microwave safe plate and cook for 4 - 5 minutes.

Cook bacon to desired crispness. Remove bacon from pan and place on a paper towel lined plate.

Remove potatoes from microwave.

Add desired fixings, omit sour cream.

Wrap potatoes with aluminum foil and place on a cooking sheet. Place under the broiler or on the grill.

Broil or grill for 20 - 40 minutes or until done.

Be careful unwrapping the potatoes, the foil may be hot.

To serve:  Transfer to plate. Top with sour cream if desired.

Serves 4.

Easy Huevos Rancheros™

This is an easy recipe for breakfast or anytime. 

8 each: corn tortillas, eggs

1/8 - 1/4 tsp each: salt, pepper

1 c. prepared salsa

1 can drained, black or pinto beans

2 - 5 T. oil (adjust amount needed)

1 clove garlic crushed, chopped

2 - 3 T. butter

Peel, crush and chop garlic. 

Place beans, garlic in a microwave safe bowl. Toss with some of the oil, salt, pepper. Cook for 1 - 2 min.

Preheat sauté pan to medium high heat. Lower heat, add some of the oil. Fry tortillas on 1 side for 1 - 3 min. Turn tortilla over and fry on other side for 1 - 3 min. more or until crisp. Repeat process with remaining tortillas. Transfer to a plate.

Remove bowl with the beans from microwave. Cover bowl with a small plate to keep warm.

Add butter to pan. Crack 2 eggs into pan. Sprinkle with some salt and pepper. Cook for 1 - 2 min until desired doneness. Repeat process with remaining eggs. Add more butter if needed. 

To serve: Place 2 tortillas on a plate. Top each tortilla with an egg. Spoon some of the beans on the plate. Spoon some of the salsa over eggs. 

Serves 4.