Amie Stuart ~ On the Back Porch

So, this weekend I cleaned house. No big surprise there–I try to tackle one big project every weekend the kids are home. This weekend it was #2 son’s pit room. I made him go through all his clothes and get rid of all but about 20 t-shirts/polos and 10 winter shirts. Along with all the baby hangers–you know, those little plastic hangers. He’s almost 13 and I finally made myself break down and go buy the kid some REAL Hangers. This wasn’t due to resistance toward him growing up as much as forgetfulness!

I’ve also been working on some mental housecleaning–also occasionally necessary.

This weekend at SFC we’ve got a Behind the Book double whammy! Including a Behind the Book with BD Dark (Julie Cohen and Kathy Love) today, and Jordan Summer onWednesday!

And Saturday, I made soup!As always, adjust to suit! Both my kids loved it and it’s got a mild flavor even with the onions.

Mexican Chicken Corn Chowder

INGREDIENTS

• 1 1/2 pounds chicken cut into bite-size pieces (I boiled 2 breasts and 3 thighs –off the bone)
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 tablespoons butter
• 2 cubes chicken bouillon
• 1 cup hot water
• 1 cup broth from boiled chicken
• 3/4 teaspoon ground cumin (I couldn’t find and didn’t add cumin)
• 2 1/2  cups half-and-half cream
• 1/4 cube Velveeta cheese (the original recipe called for 2 c of Co-Jack)
• 2 (14.75 ounce) can cream-style corn
• 1 (4 ounce) can diced green chiles
• 1 dash hot pepper sauce
• 1 tomato, chopped (I skipped this)
• fresh cilantro sprigs, for garnish (optional)

DIRECTIONS

1. Put chicken in pot and cover with water. Cook until done.
   
2. While chicken is cooking add chopped onion and garlic to crock pot. Dissolve the bouillon in hot water; add to garlic and onion along with half and half and creamed corn.  
3. Once chicken is done, allow it to cool. Pull off the bone and chop into bite-sized pieces and add to soup, add to crock pot along with chiles and hot pepper sauce.
   
4. Cook about 3 hours on high. Stir in chopped tomato. Garnish servings with cilantro. Makes about 8-10 servings.
   

Over at SFC chatting about pet peeves in books–yeah I”m desperate blame it on buffy (which will probably become my new mantra)

I can’t remember if I posted this one or not so here goes.

I HIGHLY Recommend Tamari or Low-Sodium Soy Sauce for this one, otherwise it’s quiet salty (o’course I LIKE salty so your mileage may vary). I also add 6 tbsp peanut butter, and you may have to add extra water if it’s too thick–I always moneky w/recipes to suit. I skip the green onions because the kids don’t like them. Red bell peppers also works well in this. Last time I did thighs–this time I’m doing chicken breast tenders marinated all day. I bet this would be good with some firm tofu also!

Serving w/steamed broccoli and rice. Even my kids love this–it’s #1 son’s fave.

INGREDIENTS

• 1 cup soy sauce
• 8 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 2 tablespoons hot pepper sauce
• 2 pounds skinless chicken thighs
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 onion, sliced
• 1/2 cup water
• 4 tablespoons crunchy peanut butter
• 2 tablespoons green onions, chopped

DIRECTIONS

1. In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
2. Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
3. Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.

My kids LOVE Mac ‘n Cheese. And even with two half-grown boys I haven’t quite figured out how to cut this one down to size (so we don’t eat it for weeks). I know the eggs sound weird but I promise, do it as directed and it’s AMAZING! (and obviously uber-fattening!)

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 (16 ounce) package elbow macaroni
• 9 tablespoons butter
• 1/2 cup shredded Muenster cheese
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 1/2 cups half-and-half
• 8 ounces cubed processed cheese food
• 2 eggs, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.(You can also nuke in Microwave)
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1/2 of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.*
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

*I recommend adding half the cheese, cooking for about 17 minutes, stirring well, then adding the other half of the cheese.

Also mix half and half with beaten eggs for good distribution. You really can’t tell the eggs are in there 9to my surprise).

I can’t find grated muenster, which I love, so I use co-jack and sharp cheddar.  Also doubling the cheese is a good idea.

I don’t measure but inevitably end up with a heaping 9 x 13 dish of mac ‘n cheese.

This is Puerto Rican Chicken Fricassee and it’s TO DIE FOR but labor intensive.

INGREDIENTS

• 1 pound chicken drumsticks
• 1 tablespoon adobo seasoning
• 1/2 (.18 ounce) packet sazon seasoning
• 1/2 teaspoon salt
• 5 large red potatoes, peeled and thickly sliced
• 1 large red bell pepper, seeded and chopped
• 1 large green bell pepper, seeded and chopped
• 1 large onion, chopped
• 5 cloves garlic, minced
• 1 bunch fresh cilantro, chopped
• 2 tablespoons olive oil
• 1/2 cup dry red wine
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 fresh or dried bay leaves

DIRECTIONS

1. Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
2. Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
3. Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

NOTE: I could not find Adobo or Sazon so I used Cholula spices found my grocers spice aisle. I also used thighs and drumsticks. I didn’t have a crock pot at the time so I cooked at 275 for like 3 hours in a 9 x 13 dish.

And I used all RED bell peppers because I hate the taste of cooked Green bell peppers.

For the wine, I actually buy those little four-packs of small wine bottles from the grocery store for cooking because I don’t drink red wine. I used the whole bottle–hey they’re SMALL! LOL

I made this this weekend and OMG it’s the bestest chicken EVAH!!!!!First I’ll post the original recipe, then how I really did it.

INGREDIENTS

• 2 tablespoons creamy peanut butter
• 1/2 cup soy sauce
• 1/2 cup lemon or lime juice
• 1 tablespoon brown sugar
• 2 tablespoons curry powder
• 2 cloves garlic, chopped
• 1 teaspoon hot pepper sauce
• 6 skinless, boneless chicken breast halves - cubed

DIRECTIONS

1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2. Preheat a grill to high heat.
3. Weave the chicken onto skewers, then grill for 5 minutes per side.

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