Tell me the truth...

[Chickiemama1010]

I'm with ya on processed food, I buy it in moderation. We dont have little debbies and kraft singles, hamburger helper or chef boyardee in our house. I do however buy frozen pizzas or sometimes tater tots and chicken nuggets for easy things for the babysitter to make when I need a teenage girl to sit with my son for the evening. And bisquick. I use bisquick for a ton of things. But we eat fast food maybe 5 times a year. and I'm counting take out pizza or chinese in that 5x. I make little "hot pockets" from leftovers all the time, for lunches etc. They freeze well and microwave just as well. I just roll out pie crust, homemade or frozen if im in a hurry. The trick is to not overfill them and be sure to poke em w/a fork to let steam out. I par-bake them, just enough to set the crust but not brown them too mych. The thaw them and pop em in an oven for 10-15 mins or if theyre going into lunch boxes I will cook them fully so they can just be micro'd for a min or 2. anything can go in there. Leftover chicken and: vegs, spinach and feta, or my fave a dash or 2 of hot sauce, lightly sauteed celery chopped fine,and bleu cheese crumbles. Also good is pulled pork, ham and cheddar or swiss, I have even made them with tomato sauce and mozz chz, mushrooms and sausage or pepperoni, beef stew, or my next fave eggplant parm with a touch of mozz and a drop of tom. sauce...sprinkle a bit of extra parm and ital season on an eggwashed top....mmmmmmm.

I've made a breakfast version of them too with scrambled eggs and cheese, sometimes bacon or ham, but usually just egg/chz. Rolled biscuit dough works well for that

 

[Chicken411]

Quote:
Okay Chickie, now you've got me interested.

Please post a full recipe on how to make these hot pockets. I realize you can do all sorts of fillings, but I need a general idea on how to put these together and how the outer crust is made. It sounds like the perfect thing for my husband's lunches! And maybe I could make a bunch of them fully cooked, and freeze them for future use.

 

[chicknerd]

Quote:
me too. Heartburn

When you cook with read wine it is different. Usually I do not drink red wine as I get very bad heartburn but red wine cooked doesn't bother me at all. Cant remember why though.

All these dishes sound really tasty! Cant wait to see the recipes.

 

[jjparke]

Or just blast him. I always feel so much better after I wack a mean roo.

 

[AlbionWood]

Waterzooi of Chicken (Gentse Waterzooi van Kip)

1 Chicken
Salt & Pepper to taste
2 Bay leaves
3 or 4 sprigs parsley
2 large sprigs fresh thyme
3 tbsp unsalted butter
2 medium onions, coarsely chopped
4 to 6 cups chicken stock or broth
4 large carrots, sliced
5 leeks, white stalks only, sliced
2 or 3 ribs of celery, sliced
4 large potatoes, cut into cubes
1 cup heavy cream
2 large egg yolks

Season bird with salt & pepper, and place 1 bay leaf, 2 sprigs parsley, and 1 sprig thyme inside the body cavity. Melt butter in a heavy Dutch oven or other large, heavy stew pot. Cook onions over medium heat until translucent, but no browned. Add bird, breast side up, and add stock or broth (or water) to about 2/3 cover the chicken. Cover and simmer gently on low heat for 30 minutes. Skim off any foam and fat, then add the leeks, carrots, and celery. Tie the remaining parsly, thyme, and bay leaf together and add to the broth. Cover and simmer for another 30 minutes. Add the cubed potatoes and cook until they are done, another 20-30 minutes. By this time the chicken should be tender. Remove it from the broth to a large plate, discard the bouquet garni, and let the chicken cool until you can handle it. Strip off and discard the skin, then pull the meat from the bones and shred it into bite-size pieces. At this point you can refrigerate the broth and meat separately and finish the dish the following day, which will enhance the flavor somewhat. Add the meat back into the broth and reheat. Beat the cream and egg yolks together, then take a ladleful of hot broth and stir it into the egg/cream mixture, then slowly stir the mixture to the broth. Cook, stirring continuously, until the broth thickens a little. Adjust salt & pepper if necessary and serve in warm bowls with fresh bread.

This sounds like a complicated recipe but it actually goes together pretty well, and you can eat for days afterward. Absolutely fantastic in winter!

 

[dancingbear]

Waterzooi of Chicken, that sounds very good, but with an older roo, it may take a slight modification, because he might not get tender that fast, and a simmer is really too hot for slow cooking a tough old bird.

My suggestion is to put the seasoned roo in the crock pot, with only 1 or 2 cups of water, put on low, and go to bed. Or start the bird in the morning, and let cook all day. When the bird is tender, do the other part in the dutch oven, sautee the onion in the butter, etc., and use the broth from the crock pot to cook the carrots and potatoes in the dutch oven. Set the chicken aside to cool while the vegetables cook.

Take the meat off the bones, but with an older bird, I wouldn't discard the skin, because DP roos are usually very lean. There's almost no fat at all on them, and the skin (which also has almost no fat) adds moistness and flavor to the meat. In dishes such as this one, I chop the skin finely and stir it into the dish. You'd never know it's there, but it improves the taste a lot.

At the point where the meat's done, the broth is done, and the veg is done, just follow the restof the directions, pretty much the same, either finishing then for that evening's meal, or refrigerate for the next day. Either way would be great.

The egg/cream mixture, when you ladle the hot broth in and stir it, that's called "tempering the egg", so that it doesn't curdle or coagulate when you add it to the rest of the stew. It's a great trick, I forget which food show I saw that on, maybe the one with "America's test kitchen", I'm not sure what the show title is. They have some cool stuff on there.

 

[illegal avian]

Give him to the Amish guy as a "tip" and you will generate some good will. Better than just a bunch of feet.

 

[ohiofarmgirl]

Waterzooi of Chicken (Gentse Waterzooi van Kip)

wow! its been a while since i had this.. thanks for posting
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