Mexican rice

Standard

1 cup rice
1 14 1/2 oz can chicken broth
1 14 1/2 oz can diced tomatoes
2 anaheim chiles
kernels from 2 ears corn
2 Tbsp oil

roast the peppers,remove the skins
remove the seeds and ribs and chop
heat the oil in a large skillet.
add the rice and saute until translucent
add the chopped peppers and tomatoes
continue sauteeing until most of the liquid is gone
add the corn and saute 1 more minute
add the chicken broth,bring toa boil,cover tightly and simmer 20 minutes
fluff with a fork

Chicken and sausage gumbo

Standard

this make a lot of gumbo. 15-20 servings or so

6 lbs bone in chicken thighs
3 lbs andouille sausage sliced
3 medium onions diced
3 green peppers chopped
3 stalks celery chopped
2 lbs frozen okra
1 Tbsp minced garlic
1 1/2 cup flour
1 1/2 cup oil ***** you can use a jar of dark roux to replace the flour and oil if you want
1 28oz can rotel tomatoes or a can of minced tomatoes with chilis
1 tsp dried thyme
1 tsp dried oregano

remove the skin from the chicken. place in a kettle and cover with water. bring to a boil,reduce to a simmer and let cook 45 minutes. remove chicken and reserve chicken and broth *** can be done 1 day in advance

make the roux. in a large skillet heat the oil. sprinkle the flour in and cook over medium heat until the color of milk chocolate,stirring constantly. this can take up to 45-50 minutes. or else use a jar of store bought roux

while the roux is cooking bring teh reserved chicken broth to a simmer
add the celery,onion and green pepper to the roux. cook about 7-8 minutes stirring often. add teh andouille and garlic and continue cooking 15 minutes

add the roux/veggie/sausage mix to the simmering broth
pour the rotel into the pot as well as the oregano and thyme

remove the bones from the chicken and shred. add shredded chicken to the gumbo.
simmer 2 hours stirring occasionally from the bottom to prevent sticking. if teh gumbo is to thick add water or a some canned chicken broth.

stir in the frozen okra,return to a slow boil and simmer 30 minutes more

serve over rice

Farfel(toasted egg barley)

Standard

this is a traditional jewish side dish. easy to make and very tasty

1 package toasted egg barley (2 cups) (i use Manischewitz) *
1 lb mushroom sliced
2 medium onions diced
2 tbsp butter or 1 tbsp butter and 1 tbsp schmaltz
2 1/2 cubs chicken broth

in a stovestop safe casserole dish melt the butter/schmaltz
saute the onions/mushrooms until the onions are brown
stir in the chicken broth
bring to a boil
add the egg barley
cover and simmer 15 minutes until the water is absorbed

* if toasted egg barley is unavailable israeli couscous can be used lightly toast in a saute pan before adding to the broth

chicken kreplach

Standard

this can be made with the chicken you use to make chicken soup or any cooked chicken. i use won ton wrappers since they are easily available and it saves me from making the dough

2 cups cooked chicken
2 carrots chopped
1 onion diced
2 cloves garlic
5 tbsp schmaltz or vegetable oil divided
1 package won ton wrappers

depending on your preference either saute or carmelize the onion in 3 tbsp of the schmaltz or oil. to carmelize cook the onions over medium heat for about an hour until they are browned to your liking,stiring every 15 minutes.

in a food processor add the chicken,carrots,coked onions,remaining oil/schmatlz and garlic.
process until its got a consistency like tuna salad (not pureed)

place a won ton wrapper on a plate. add a scant tbsp of the chicken mixture. fold into a triangle sealing the edges with a finger dipped in warm water

continue with each kreplach

to cook boil in either chicken soup or salted water for about 2 minutes

chicken soup

Standard

traditional jewish chicken soup. takes some time but oh so good. best cooked the day before

1 roasting chicken
3 lbs chicken necks
16 cups water
3 celery stalks roughly chopped
3 carrots roughly chopped
3 onions sliced in half thru the root end
1 tbsp black peppercorns
a handful of fresh dill sprigs
1 tbsp kosher salt

all all the ingredients to a large stock pot
bring to a boil
skim off the scum that floats to the top
reduce heat to a simmer,partially cover and cook 3 hours
strain through cheesecloth or a chinois

the meat from the chicken can be saved for other uses or chopped and some added back tot he soup.
if made the day before refreigerate and the fat will solidify on top. remove it before reheating

Chocolate rumchata pudding shots

Standard

1 Small package instant sugar free chocolate pudding (4 servings)
1 Cup ice cold low fat milk
1 Cup chilled RumChata
3/4 Cup cool whip

In a medium bowl mix the pudding, milk and RumChata for 1-2 minutes until well blended.  Stir in 3/4 cup of cool whip (use a little more  if you want them a little thicker).
Spoon into pudding shot cups and chill
Makes approximately one dozen pudding shots.  The recipe can easily be doubled by using a large package of instant pudding.