Tag Archives: Broth

Brown Sugar Asparagus

25 Aug

My run of Les Mis started this past weekend. Opening night had a few bumps, naturally, but it was still a fantastic show. That meant that performance number two could only get better, right? Well, let’s start the morning off with trying to saw through a bagel…and my pinkie. Awesome. Five stitches and a tetanus shot later, my finger was wrapped in so much gauze and tape, I looked like I had sprouted another limb. I asked the doctor if I could take it off for the show (we actors are more than a little vain I suppose – I just could not fathom wearing that monstrosity on stage). He was hesitant, but said it would probably be fine if I just wore a regular bandaid. Hooray! Victory…ish. I took off the bandage just before curtain (I was being good and waited as long as I could), and nearly passed out from the process. I’m a boob. But the stitches got stuck on the gauze, it was all swollen and bruised…and I couldn’t even get the dumb bandaid to stay on right. In short, I ended up rewrapping the darn thing. I did cut the size down by about half, so it wasn’t so in-your-face-I-almost-amputated-my-finger kind of bandage. My mom could tell I had it on (she was looking for it because she told me I was crazy for only wanting to wear a bandaid – mom’s are always right), but my neighbor came and said she couldn’t see it from the audience. I’ll take it! Because I have to wear it for the entire run of the show. 😦 The good news? The show was awesome – none of the glitches from opening night – I figure I absorbed all of the bad luck…and then bled it out all over my kitchen. I’m all about taking one for the team!

Asparagus…you don’t have to use a knife to remove the woody ends (I’m a little wary of knives these days) – just give them a good bend, and they snap off themselves. Don’t skip this step in attempts to avoid wasting a perfectly good spear of asparagus (I have never done this…ever). It tastes bad and it’s impossible to chew, so you’ll end up throwing it away anyways. This is my favorite way to prepare the good ends though! A perfect combination of sweet and salty, and oh-so-tasty!

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Ingredients:

1 lb asparagus spears

2 Tbsp butter

2 Tbsp firmly packed brown sugar

3/4 cup chicken broth

Snap off woody ends of asparagus and discard. Heat butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually until sugar dissolves. Add asparagus to brown sugar mixture, turning to coat. Saute for 2 min. Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until asparagus are crisp-tender.

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Candied Carrots

6 Nov

My two sisters had a carrot battle a few years ago. They both said that their carrots were the very best, which lead to the ultimate carrot smack down. In all honestly, there wasn’t a clear winner – both carrots were very tasty – however, in our family cookbook, there was one recipe strategically titled, “Better Than Haley’s Carrots.” Cheap shot? Maybe. 🙂 But these girls take their carrots seriously! To be fair, I’ve kind of combined the 2 recipes. I don’t want to be accused of playing favorites.

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Ingredients:

1 lb peeled baby carrots

2 Tbsp butter

2 Tbsp firmly packed brown sugar

3/4 cup chicken broth

Heat butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually until sugar dissolves. Add carrots to brown sugar mixture, turning to coat. Saute for 2 min. Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until carrots are crisp-tender.

*Substitute carrots for asparagus – also very tasty!!!

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Italian Crockpot Beef

24 Oct

By far, the best dinner I’ve made in awhile – and that’s saying something because I’ve been using my best recipes lately so I could get them added to the blog! My husband’s work takes them out to lunch every Friday (I made this on a Thurs) and he called after they had had bbq catered: “Your meat was much better.” Score. And it’s crockpot. You just can’t get easier than crockpot. The meat was so-so tender this time around because I didn’t get it in the cooker soon enough – but an hour longer and it would have been fall-apart, melt-in-your-mouth kind of goodness. And the fact that I could completely over look the fact that it didn’t shred as well as I would have liked attests to the fact that the taste is so ridiculously good that it really didn’t matter. Mmmmm…go make it.

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Ingredients:

3 lb. beef chuck roast

10.5 oz. beef broth, canned

1 oz. au jus, dry mix packet

.7 oz. dressing mix, dry Italian salad dressing mix

1/2 tsp. salt

1/2 tsp. ground black pepper

Place roast into crock pot and pour the beef broth over the meat. Sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast. Cover. Cook for 6-8 hours on low or all day, until meat is very tender. Shred, and place meat on bread of choice (I used Kaiser rolls). Top with Provolone Cheese and place under the broiler for a few minutes to brown cheese.

Original recipe found here: http://getcrocked.com/2013/03/11/best-ever-crock-pot-italian-beef/

Wisconsin Cauliflower Soup

15 Oct

Fall=soup weather. Yay for soup. Don’t be scared away by the cauliflower in this one – my husband is not a fan of cauliflower and almost refused to try it, but I talked him into it and, surprise! I did not spare him the, “I told you so.” I actually like to mix mine with the Roasted Tomato Soup – kind of a half and half concoction. Yum!

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Ingredients:

2 Tbsp butter

1 medium onion, chopped

1/4 cup flour

1/2 tsp salt

2 cups milk

32 oz chicken broth

1 head (2 1/2 lbs) cauliflower, cut into 1 inch pieces

1 tsp Dijon mustard

8 oz sharp cheddar cheese, shredded

In a 4 qt saucepan, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk and chicken broth. Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender – about 10 minutes. In blender, with center part of blender lid removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove from heat, stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese and serve.

Hawaiian Haystacks

30 Sep

My life has been all consumed lately by dragons. Three of them to be exact. And three little girls who so desperately want me to finish said dragons. Welcome, Halloween costume extravaganza! I was only going to make one – the other two were going to be hula girls…and then they saw the shiny fabric for the first dragon, and “I want to be a dragon too!!!” How do you say no to that? Well, you don’t. So, I have pictures and recipes stacking up, waiting to be blogged about, and instead I’ve been cutting, pinning, unpicking (a sad reality when I sew), and piecing together three dragons. They are going to be awesome!

All consuming sewing projects also call for relatively fast dinners. I love Hawaiian Haystacks because  everyone can tailor (haha…no pun intended) to their tastes. We call them ‘birdies nests’ at our house and the kids have fun stacking them up and arranging all their toppings.

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Ingredients:

1/2 cup butter

3/4 cup flour

1 cup milk

2 cups chicken broth

1 can cream of chicken soup

1 tsp salt

2 chicken breasts, cooked and diced

Melt butter, and mix with flour until golden brown. Add milk and broth and stir until incorporated. Stir constantly until thickened. Add salt, cream of chicken, and diced chicken. Serve over rice with toppings.

Suggested toppings:

diced tomatoes

diced pineapple

coconut

chow mein noodles

shredded cheese

Garlic Herb Rice

31 Aug

If the world ever ran out of rice, my family might die. My kids might be ok – they are young enough that they would learn to adjust. But my husband, he’d be a goner for sure. I like this rice because it’s simple – surprise! 🙂 It’s kind of like a homemade version of Rice-a-Roni, but better than the boxed version, of course. I find the boxed mixes tend to have a mushy texture, so homemade wins hands down in my book. And it’s a nice little departure from just plain white rice on those night you feel like being a hair more adventurous.

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Ingredients:

1 Tbsp butter

1 cup uncooked rice

1/4 tsp onion powder

1/2 tsp garlic

1/4 tsp basil

1 (14.5 oz) can of chicken broth

Melt the butter over medium heat in a saucepan. Add rice, onion powder, garlic, and basil. Stir occasionally until rice is slightly browned – about 5-7 minutes. Add chicken broth. Let mixture come to a boil then reduce heat to low, cover, and let simmer for about 20 minutes or until the liquid is absorbed and rice is soft.