Barbecued Chicken Wings

This is Sarah R's recipe from forever ago. I just kept reshuffling it on my desk and never got it up. This is enough for 6 families.

7# chicken wings, pre cooked
12 onions
24 garlic cloves
12 red chili peppers
12 t fennel seed
24 oz brown sugar
42 T dark soy sauce
15 c ketchup

Saute garlic and onion. Add chiles, fennel and sugar. Add soy sauce and ketchup Season to taste. Bring to a boil and simmer 5 minutes. Coat the wings and bake till heated through and serve.

Creamy Chicken and Rice Casserole

 Creamy Chicken and Rice Casserole

4 T butter
1 med onion, minced
salt
3 garlic cloves, minced
1/8 t cayenne
1/4 c flour
6 c chicken broth
1 c heavy cream
2 lb chicken breasts
1.5 c rice
1 bag frozen pea and carrot mix
8 oz sharp cheddar, shredded
2 T lemon juice
3 T minced fresh parsley (I left this out)

melt butter over med heat, add onion and salt. Cook until softened, browned. Add garlic and cayenne, cook 30 seconds. Add flour and cook 1 minute. whisk in broth and cream.

Add chicken breasts, partially cover, simmer. Reduce heat to low, cover completely, cook until chicken is cooked through.

Remove chicken and let cool. Stir rice into pot, cover, cook over low heat until rice has absorbed much of the liquid and is just tender, 20-25 minutes.

Shred chicken.

Remove pot from heat and add shredded chicken, peas and carrots, cheddar, and lemon juice. Season with salt and pepper to taste. Pour into baking dish and top with bread crumbs.

To serve: defrost completely, bake at 400 for about an hour. Sprinkle with parsley before serving.

Enchiladas Roja

Hey ladies, here it is finally!  Still playing catch up!  I did use beef in our last meet up, however, I much prefer them with chicken, (just me ;)

Enchilada's Roja

Ingredients:

• 1lb shredded chicken meat
• 4 green onions thinly sliced
• 3/4 cup fresh cilantro, chopped
• 1/2 cup shredded cheese
• 1 recipe salsa roja para enchiladas
• 12 corn tortillas
  
• 3/4 cup Extra Virgin Olive Oil
• 1/2 cup shredded cheese to sprinkle on top

*Tip - You can find great corn tortillas called El Milagro at your Mexican Grocer.  They have no preservatives and their only ingredients are Corn, Lime, and Water!  The best thing, a package of 12 costs 32 CENTS!

Method:

• In a large bowl, mix the shredded chicken, green onions, cilantro, and 1/2 cup shredded cheese.
• After you've mixed your meat mixture, it's time to get everything mise en place.

1. Back left burner, keep your enchilada sauce warm over low heat
2. Back right, the meat mixture placed on the range.  (It's not on)
3. Front left, extra virgin olive oil over low heat.
4. Front right, casserole dish to roll and place enchiladas

• Using tongs, dip one tortilla at a time into the warm oil to soften the tortilla.  Immediately dip the tortilla into the enchilada sauce and place in your casserole dish.   Fill the center of the tortilla with about 2 tablespoons of meat mixture and roll it up.  One thing to remember is that if you leave the tortilla in the oil for too long, it will get extremely soft and break on you.  Quite literally, you'll only keep it a few seconds on each side in the oil and about the same amount of time in the enchilada sauce.  Practice makes perfect!

• Once all of the enchiladas are rolled, top with the remaining enchilada sauce (you may have some left over) and top with shredded cheese.
• Bake at 350 for about 20 minutes or until the cheese melts.
• Garnish with fresh cilantro.

Buen Provecho!!

Chicken Salsa

Meant to do this like a month ago.

Chicken
Vegetables

Put in crock pot. Eat.

I used tomatoes from Abby's farm, organic peppers, imported jalapenos, and I forget what else. The chicken was organic, but not local. For a lazy day, you can throw in chicken pieces with a jar of commercial salsa, as well. This is one of our family's favorite meals.

Chicken & Noodles

When I make Chicken & Noodles it is usually a "clean out the fridge, throw whatever you have in the pot" meal.  This time I actually planned and prepared the chicken & noodles for our group.

1 Whole Chicken
5 Stalks Celery
2 c Chopped Carrots
1/2    Diced Onion
       Granulated Garlic (to taste)

Sautee the vegetables in a skillet & add to the bottom of your Crock Pot.  Cook the Chicken for 6-8 hours in the crock pot or oven with plenty of water (I usually put the frozen chicken in the crockpot before I go to bed.  Pull the chicken from the carcass & strain the broth to make sure there aren't any bones left in the broth (just veggies). 

I like to use several layers of cheesecloth to place all of the bones in & wrap it tightly to form a bag.  This allows me to continue to simmer & make a great bone broth without the worry of small bones in the broth.  I like to shred the chicken into large bite sized pieces & place it back into the broth.  Increasing the water level & letting it simmer for a day to make a great broth.

NOODLES

The wonderful home-made type are very personal, yet easy to make!
I like to make my Grandma's egg noodles, with a twist.  She always says that "Chicken & Noodles tasted better when she made it on the farm".  She thinks that it was the "REAL" chickens.  She means, free ranged, open air, eat all the scraps, REAL chickens.  The fat is so much better.  I also think it is the "REAL" eggs.

5 cups flour (Whole Wheat)
6 Eggs (REAL Farm Eggs)
1/4 C Oil (Olive Oil)
Salt

I make them in a bowl, but Grandma Makes them on the countertop.  Just mix everything together & form a ball.  Use more or less flour/oil as the dough-ball forms.  Roll into a 1/4 layer (I like them thick).  Cut as you desire (I like wide noodles, some like them thin).  Leave them on the counter or table to dry for a couple of hours (to freeze) or use them fresh (more like dumplings).

When you are ready to eat the soup, heat to boiling & add the noodles (with some of the table flour to thicken the soup).

Enjoy!!