Homemade Chicken Stock

1 whole chicken....except if you are me I use 10 chciken tenderloins..or use whatever chicken you prefer
1/2 and onion leave it whole
2 carots cut in half and ends off
2 sticks celery cut in half
4 garlic cloves peeled left whole
1T. pepper
3T. salt
12 cups of water

1. Place everything in pot make sure water covers everything add more if you used bigger pieces of chicken...remember I am using chicken tenderloins.... Still get a great stock!
2. Put heat on medium low and let simmer covered or uncovered for 30 minutes and let set heat off and covered for an hour.
3. Pull chicken out and use for whatever meal you need it for...great for chicken enchilads, pulled BBQ chicken or chicken salad...whatever you need and strain off the veggies...place cooled stock in a bowl covered or in freezer safe containers. Awesome and so yummy!!!

Super Gooey Baked Ziti

Rachael Ray Stoneware 3-Quart Large Oval Bubble & Brown Baker, OrangePreheat oven 350

1 pound ground beef
1 box of ziti noodles
10 slices of provolone cheese
1 8 oz. bag of grated parmesean cheese
1 8 oz block of mozzerella grated (tastes better than shredded and creamier)
2 jars of prego marinara
16 ounces of whole milk ricotta cheese
4 ounces of cream cheese
1/4 cup sour cream (wont even know its there)
salt
pepper
4 cloves garlic minced-1 tablespoon of that jarred garlic stuff(not a fan of it)
1/2 an onion diced finely

1. In a pan add 3T oil and bring to medium temperature and sautee onions until translucent, then brown up ground beef then add in minced garlic when its half way browned. When completely browned add in 1and a half of the jarred marinara; save the other half of a jar for later. Turn heat to low and simmer.
2. Boil a pot of water, when at a boil add enough salt 3-4T to make it taste like sea water and add in pasta stirring so they dont stick together...they will try...hint hint..
3. In a large bowl add in the sour cream, ricotta and softened to room temperature cream cheese also a little salt and pepper...stir well so its all in corporated set aside.
4. Grease a large deep glass pan or your bubble in brown Rachel Ray pan( yes I do own one and its the best gift my mom bought me ever) and set aside.
5. Drain pasta and get ready to assemble.
6. Place drained pasta back in empty pan and add in the half jarred marinara we reserved from earlier and mix, then place half noodles in glass pan, then half of the browned meat sauce, half of the ricotta mixture( I just dab it here and there, will spread out as it cooks, then half of the parmesean, half the mozzerella...then layer again once you place the rest of mozzerrealla cheese on top place the sliced provolone over top....I said ooey gooey right! Cover with tinfoil shiny side down and bake 30 minutes in the oven. If you wanna brown cheese just pull tinfoil off for 10 minutes and then once out of the oven let rest 5 minutes and serve it on up!!! Soooo goood!!!

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Deep Fried and Breaded Zucchini

Deep Fryer preheated at 350-375

1 peeled zucchini
4 cups of flour
4 eggs
1 milk or buttermilk
2 cups panko breadcrumbs
3T salt
3T pepper
2T onion powder
2T garlic powder

1. In a bowl put the flour and pepper, salt, garlic and onion powder together and mix well
2. Add eggs and milk and mix well
3. In another bowl place bread crumbs in it. Now you have a breading station.
4. Take zucchini and cut 1/4 inch coins or slices
5. Now take each coin and place in flour, then shake excess, then drench in egg mixture then in breadcrumbs, set on a cookie rack until all are breaded. By letting it rest the coating can stick better to the item. It wont fall off in the frying process.
6. Place in fryer one at time and becareful not to over fill the fryer or they wont crisp they just will be soggy and gross.
7. Place from fryer once browned on paper towles and serve with ketchup. Yummo!

Pulled Barbeque Chicken Sandwiches

1. Mix together in a ziploc bag: 2 squeezed lime juice, 1t. salt, 1t. pepper, 1t. onion powder, 1t. garlic powder and 1T. to 2T spicy chicken seasoning blend ( I use Kickn Chicken by Weber or a spicy Mrs. Dash) and 1/4 oil. Mix well then add in 2 pounds boneless skinless chicken. Marinate up to 4 hours.
2. Heat a bbq or grill pan or the oven at 350 and cook until fully cooked.
3. Shred chicken and place in an oven safe dish and pour 1 cup(add more if you like) Sweet Baby Rays bbq sauce over it and 2T. water.
4. Place in oven set at 300 and slow cook 30 minutes and serve on a bun with a slice of cheese on it.
5.Eat and Enjoy:)

Indian Tacos

4 Frozen Dough Balls ( thaw on a plate with bottom of plate buttered and a damp cloth over top and let thaw and raise 4 hours to 6 hours)
2 cups refried beans
2 cups taco meat
1 cup shredded cheese
shredded lettuce
diced tomatoes
diced red onion
sour cream
salsa

1. Heat oil to 375
2. Take a dough ball and roll out with a rolling pin or my tool of choice a large glass until super thin
3. Place dough round in fryer and fry until golden browned on both sides
4. Drain on paper towels
5. Smear refried beans on bread, then taco meat, cheese. lettuce, tomatoes, onions and top with salsa and sour cream.
6. Eat and enjoy!!!

Homemade Supreme Pizza

1 small greased cookie sheet roughly 10*16
1 cup pepperonis
1/2 cup sausage like jimmy deans cooked, cooled crumbled
1 pepper julienned or sliced
1/4 onion julienned
black olives sliced
3 cups mozzerella cheese grated
1 cup sliced mushrooms
1 can pizza dough by Pillsbury in refridgerated section...deep dish
1.5 cups spaghetti sauce of choice

1. Heat oven to 425
2. Un roll dough and press into pan to fit in pan to the sides
3. Top with a cup of sauce more if you want
4. Place grated cheese on top
5. Place sausage and pepperonis on
6. Then place veggies and olives
7. Put in oven cook 10-15 minutes until crust is browned.
8.Pull out of oven and cool.
9. Cut and enjoy.

Erins Mushroom Onion Swiss Frisco Burger

1 pound lean 88-93 percent lean ground beef
8 slices of rustic sourdough bread slice cut to somewhat size of burger(Cour de Alene) found at costso
4 slices swiss
1 pound sliced mushrooms
1 onion sliced
6T butter
1T. salt
1t. pepper
1t. garlic powder
1t. onion powder
1T. ketchup
1T. Mustard dijon or yellow
1 egg yolk

1. In a bowl mix all the seasonings salt, pepper, onion and garlic powder, egg yolk, mustard. ketchup, and ground beef together. Make 4 burgers patties and set aside.
2. In a large fry pan add in the butter then the onion sliced or julienned, and add 1t. salt. Cook on medium high until they become clear looking and add sliced mushrooms cook and stir when mushrooms have sweated down to half then drop heat to medium low and let cook.
3. Heat grill to 300 400 and add burgers. Do not press down on them and do not flip them more than twice. You lose juices that are critical for moistness and flavor.
4. After 5 minutes on one side flip over cook another 5. When done top with cheese and let rest a minute while you toast up bread either in a toaster or butter and toss on hot grill.
5. Place burger on a slice of toast then top with onion mushrooms and then top with other piece of toast. Place whatever condiments you want usually its just mayo but to each its own.