Month: January 2021

Hello to all from this cold, North Florida Night. I hope you are all warm and fed well.

As it was a cold day on Wednesday, I thought that I would warm up the house with some good southern cooking smells. Not to mention that it made a really good lunch and many more days of biscuits and chicken and rice. But hey, I’m not complaining! That’s the way I roll, cook up something, and eat for 3 days and then give away and advice to eat that day, as it is three days old.

My neighbors do turn anything that I give them, down. Sometimes, they surprise me with a steak or Cuban food from another neighbor, and one gives me fruit and vegetables. So, I treat my neighbors.

Onward to the recipe, My chicken was canned in a quart jar, and with the bones also. I just learned that one, and it makes such an awesome broth and jell from the bones. But I will post this dish as a start from scratch recipe. (But I do hope that I can convince you to start canning) as I have canning recipes on my food blog, with step-by-step instructions on all my canning recipes, so that you can learn the safe ways and reasons to can.

6 chicken thighs with bone and skin put in large pot

Add 6 cups of water and 3 chicken bullion cubes crushed up OR 6 cups of chicken broth. (I have always used bullion cubes).

Boil for 1 hour with a lid on the pot. Start out on high until a rolling boil. Then turn down to #5 medium. When done take out the bones and grey veins and throw them away. Take off heat until you put in the rice and seasonings.

Now the way I cook my rice has an old saying. For every cup of rice add 2 cups of water. (Grits is 3 cups water to 1 cup of grits) but rice is 2 to one. I also use parboiled rice as I do not like soggy rice. It is a firmer rice.

Make sure that you have 4 cups of liquid in your chicken pot with the de-boned chicken. If not add more water to make it 4 cups. Add 2 cups of parboiled rice to the pot.

Time for the seasonings now. I use 1 1/2 tsp of cayenne pepper (Gives it a little kick).

1/2 tsp of ground black peppercorns ( hotter than store pepper).

! tsp of Cavender’s Greek Seasoning Salt.

1 Tbsp of garlic powder 2 tsp of salt 2 tsp of Accent

Now we are ready to put back on the stove and get it to a rolling boil and boil for 5 minutes. Then turn the burner down to #3 and put a lid on the pot. Set your timer for 20 minutes and it will be done then and the rice will not be gooey.

As for the buttermilk biscuits to go along with this chicken and rice, just browse through my recipes as I have two biscuit recipes already on there.

Thank you for your visit and please do share my recipes with all your friends and do come back again. Browse more recipes here, if you have the time. I will post again on Sat- Tue- and Thursday, so do come back for more. #CONNIEBRECIPESWISDOMFORPENNIES

Good morning from this North Florida, dark and grey, stormy looking day. Batten down the hatches and everybody stay safe, as it looks like we are going for a wild ride, this day.

I hope that you are safe, where-ever you may be!

I sit here watching the little house wrens, feeding like there is no tomorrow, as they attend to my bird feeders and wonder, how is this full today. Last night it was almost empty! I love watching my birds and feed them well. What is the cost of a little bird seed, when it brings me, such joy everyday? Out of the 25 apartments nearest to me, I am only one of the two that provide for these little wrens along with the big doves and smaller turtle doves. They brighten my cloudiest days.

Onward to the lasagna recipe, now.

Two pounds of hamburger A 13×9 casserole dish.

2 15-oz cans of tomatoes drained 2 15-oz cans tomato sauce

1 small can of tomato paste (any size) with 3 cans of water mixed together.

16-oz cottage cheese (any curd size). I chose large.

2 pounds of motzarella cheese shredded would look best. I cubed mine.

1 large onion chopped or sliced. 6 cloves of garlic minced.

1-TBSP garlic powder (not salt). 1 TBSP basil 1 TBSP oregano 1 TBSP sugar ( cuts the acid) 1 tsp salt 1 tsp pepper

1 16-oz box Penne noodles or your choice of noodles.

Boil the box of noodles for 8 minutes of a rolling boil and drain off water. Set aside for later.

Fry meat with the garlic and onion in a big pot and drain off grease. Add in all the tomato products along with the sugar and all spices. Simmer on #5 for 1 hour or longer if you wish.

Now, I am not Itiilian so please don’t bash me! As I know that ya’ll do the real thing and I do love yours more than mine!

Time to do the layers now in the 13×9 sized baking dish (or pan). I start by finely covering the bottom with sauce and then add a layer of the cheese.

Then a layer of noodles and next a layer of cottage cheese. Do all this in thin layers so that you will have many layers of pure goodness! End the layers with the cheese on top. Bake at 350 for 45 minutes. I do hope that you try this one as it is one of my favorites.

Mix you up some minced garlic with softened butter and garlic powder. Spread over hotdog buns and broil just until toasted, to go along with this.

Thank you for your visit and do come back soon as I post on Sat-Tue and Thursday. Please share these recipes. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES