MMMM! Purple Potatoes!!!

 Balsamic roasted brussel sprouts, Purple mash potatoes w/ caramelized onions and bacon, and Spaghetti squash! NOM!

Couple New Dishes

New shot with the new camera.

A crostini, on toasted garlic cibatta bread. With, mozzarella, prosciutto, red bell pepper, and pepperoncinis. And a drizziling of extra virgin, cracked black pepper and red hawaiian sea salt.(the bottom two.) 

Nom nom!

Not so quick, but cheap and easy: Beef Shoulder Roast!

Beef shoulder roast with veggies!

Plated and awaiting nomming :) 

the quick and dirty of it ....

3lb beef shoulder roast 
1/2 a large sweet yellow onion
1 stalk celery
4 medium red potatoes
fresh parsley, garlic chives, and 2 kinds of thyme from the herb garden
All tossed with a a few Tsp of clarified butter and salt and pepper. Half-ish bottle of guinness black lager poured in the bottom and wrapped it in foil. 3hrs at 275-300*. Let the meat rest while reducing the juices for a sauce. Thicken the sauce (I used the hand blender and  4 chucks of the cooked potatoes but use whatever you're into), add a Tsb of butter and the leaves of a few fresh sprigs of thyme and season with s+p! Then, slice (across the grain), plate with veggies and sauce and ... nom nom nom nom nom nom nom nom 

From hungry to eating in 13mins.

MMM Dinner!

Started heating the pan at 5:47pm by 6:00pm I was taking this pic and getting ready to eat :)

I'll be posting the recipe soon but right now I've got food to eat!

Chicken with bacon, broccoli, and foil packet root veggies!!!

For this meal I started off with one large potato, 2 medium carrots, and half a small onion. The root veggies were cut into 1/4" cubes and tossed with some butter, salt, pepper, and garlic powder.  This all went into a foil packet, made by folding a piece of foil in half and then folding the edges over to close them. This packet was placed in a preheated 350* oven  and a timer was set for 30 mins. Depending on how well you construct your pouch you may wanna put a pan under it, just in case there are any drips. 

 Next came 2 slices of bacon cut into 1/4" strips. The bacon is added to a cast iron pan, over medium heat, to start rendering out its fat and to crisp the pieces up. 

 While the bacon cooks, debone and remove the skin from 2 chicken leg quarters. Then cut the chicken into bite size pieces. Season liberally with your preferred seasoning mix (I used Montreal steak, a little bit of salt, and garlic powder on mine) and add it to the pan when your bacon is halfway cooked. 

Move the bacon to one side of the pan and turn your heat up to medium high. Like most of my meats, I only want to flip the chicken once, so I try to make sure that I put the largest surface of each piece down in the pan. This also give me a nice amount of browning without overcooking or drying out the meat. 

Once the chicken is browned on both sides, I added two handfuls of frozen broccoli, about 7oz. Not only does the little bit of ice on the broccoli create steam to help it cook, but it also deglazes the pan so you get all the flavor from the bacon and chicken in the broccoli too. 

My 30min alarm was going off around this time so I turned off the oven, but left the pouch in there. You really don't have to worry about anything in there burning so you can just let them stay warm in the oven.

Throw a lid on it and let the steam finish it off. With a cast iron pan like this there is plenty of heat left in the pan to finish cooking the broccoli, so I turned my stove off.

Check your broccoli for doneness after a few minutes and it should look something like this. A nice, bright green color and the broccoli shouldn't be mushy.  

Now that, the stuff in the pan is done, we can turn our attention to the packet of goodies in the oven. Carefully remove it from the oven, to a plate or cutting board. Unfold one of the seams and pull the pouch open. Watch out for all that delicious smelling steam, it's HOT!  I like to serve it with a little more butter on top and a little more salt and fresh ground pepper.

Cost Breakdown:

Chicken - 1.80lb @ $.89/lb = $1.60

Broccoli - 7oz @ $1.50  for 14 oz = $.75

Bacon - .25lb @ $.50/lb = $.44

Butter - 3T @ $2.50/lb = $.32

Carrots - 5oz @ 1.70 for 2lb = $.25

Potato - .5lb @ 5lbs for $2.50 = $.25

Onion - 2oz @ 6lb for $4.00 = $.08

Total = $3.69

if you divide that by 2.5 servings it's only $1.47 per serving!!

Here's the finished dish.  This recipe made enough for me to have a second helping and still have enough left over for another meal. Cheap, easy, and delicious, what more can you ask for?  Hope you enjoyed reading and please don't forget to comment and share!!

BBQ chicken Sandwich !!!

Continuing from where I left off in my last post,  I'm going to show you what I did with my freshly deboned leg quarter. The plan was to make a quick and easy chicken sandwich and let me tell you, not only was it extremely cheap to make, it was pretty damn tasty too! 

 Here I've got my deboned chicken. You can see how, if done properly, the skin will be nicely intact after deboning. I like to make a few slits in the meat to even out the thickness and allow for more even cooking. 

I also make slits on the skin side. When I crisp up all that delicious chicken skin, it helps to reduce the amount the skin will contract and helps to keep the meat nice and flat and even. After seasoning liberally with fresh cracked pepper, salt, and adobo (my personal favorite all purpose seasoning) the chicken goes into a preheated cast iron pan, lubed up with about a 1Tsp of bacon drippings, skin side first.

Cook over medium heat until the skin is crispy, golden brown, and delicious. Don't mess with it! Lifting a corner now and then to check on the browning progress is fine, but don't go moving it all over the pan. Just let it do its thing and it should only need to be turned once. 

Once both sides are nicely browned and the chicken is cooked through, it should be transferred to a draining rack to rest and allow extra fat to drain. While the chicken was resting, I took advantage of the residual heat and sprinkled it with some finely shredded medium sharp cheddar cheese so it could get nicely melted. 

Here are the basic components of my sandwich. My pan seared chicken leg quarter with melted cheddar cheese, some multi-grain whole wheat bread, sriracha hot sauce (AKA rooster sauce), and a small sample sized  container of BBQ sauce. I would've liked to have added some lettuce for crunch and temperature contrast but I didn't have any, so I didn't. 

Here's the finished sandwich! Great chicken flavor mixed with the cheese and tangy bbq sauce and all that goodness is brought together with the with little hints of spice from the sriracha and the flavor of the hearty bread it's all wrapped in.

COST BREAKDOWN:

Chicken - 0.91lbs @ $.89lb =$0.81

Cheddar cheese - 1oz @ $4/lb = $0.25

Bread - 2 slices @ $4.39/ loaf  =$0.53 

Sriracha sauce -1tsp @ $3.29/bottle = $0.02

BBQ sauce sampler = free

Total = $1.61

I hope you all enjoyed my first recipe post. Still just getting started, so any suggestions and constructive criticisms are welcome! Thanks for reading and please don't forget to comment and share!  

Chicken leg quarter de-boning fast and easy!

 A step by step tutorial on how I debone a chicken leg quarter. 

The basics; a chicken leg quarter, a sharp knife, kitchen towel, and  a cutting board.

Start by flipping the leg over and finding the seam between the hip/back portion and the femur.  Slice straight along it, but don't worry about going all the way through. 

Take the leg quarter in 2 hands and open the incision you just  made . You should feel the hip socket  "pop".

With the socket no longer an issue you can finish separating the back from the rest of the leg. The back piece can be  thrown in a baggie and kept in the freezer until you have a enough for the stock pot or you can do what I do, and feed it to my dogs. They get any raw bones and meat scraps I have left over from cooking and they love it.

Next you  feel for the femur bone and make an incision along its entire length. Follow that with a cut on both sides of the bone. You don't need to go too deep and you can use your fingers to work around the bone once the cuts are made. 

You're going to want to repeat that same process for the bone in the drumstick but you don't need to go all the way to the end of the lower bone .

2 more slices around the leg joint and you should have something that looks like this.

Pinching your fingers around the bone makes it easy to get a knife in underneath it.  Slice towards the free end of the bone. 

Do the same for the lower bone being sure to avoid putting your knife between the leg bone and the smaller, pin like bone.  Once you reach the end of your incision (as shown in the picture) slice straight down toward the cutting board.

With both ends free, you should be able to pinch them together and make the final cut under the leg joint. You have to watch out for the cartilage on the outside of this joint. It's very easy to slice a piece off  and nobody wants that in their  boneless chicken.

Well, that's it! Your deboned chicken leg quarter is ready for whatever  creative cookery you can come up with.
Hope people find this helpful and informative! Leave me a comment if anything needs more clarification . Thanks for reading and don't forget to share!