What To Make With Chicken Broth

 

Photo Source: Easy Chicken Recipes

Chicken broth is one of the most important items to have in your kitchen.  

While many make homemade chicken broth, I keep a jar of Better Than Bouillon to make my own chicken stock.  Since I love shortcuts in the kitchen, I just mix it in water and have delicious chicken stock in minutes.  Click here for the Better Than Bouillon website for everything you want to know about using this awesome product that comes in many flavors.

One of my cooking tricks is to use chicken stock instead of water when making rice or pasta.  Think about all the items you make that require water and replace with chicken stock.  It brings an enhanced flavor to whatever you are making.

Becky at Easy Chicken Recipes has an in depth article on everything you want to know about chicken broth, including 29 recipes using it.

Click here to go to Becky's post.

Air Fryer Chicken Thighs

 

Photo Source: Food Folks and Fun

The air fryer is what I now predominantly use since The Captain passed away and I am cooking for one.  I've adapted many of my recipes to prepare in the air fryer and will post many of these recipes.  There are many people cooking for one and using their air fryer, so I am looking for more air fryer recipes.  More recipes will be posted in the future.

Jillian at Food, Folks and Fun has posted an in depth air fryer recipe post for chicken thighs.  The article is very informative.  Thank you Jillian!  I am a subscriber to her newsletter and everyone should too!

Click here to go to the recipe post.

Pastina

 

Photo Source:  La Bella Vita Cocina

Pastina is one of my favorite childhood foods.  Maybe the fascination was the little tiny star noodles, however, it was also very delicious.  

It conjures up memories of my nana in the kitchen taking care of everyone.  Pastina would be served to anyone who had the flu or a cold, even though I would ask for it on a normal day.  Guess you could call it italian chicken soup.  

It has been decades since I've had Pastina since I have had no idea of how to make it.  My mom doesn't even remember.  It was one of those things that was so normal, the mindset was that it would always be there, like my nana.  We all loved it.  This reminds me how much I miss my precious nana, she was a treasure. 

Now, thanks to Roz at La Bella Vita Cucina, I can make pastina myself.  I would love to make a large batch and freeze it in portions.  

I mentioned Pastina to The Captain all the time and told him how special it was.  It makes me sad that he will never know.

Click here to go to the recipe page source.  Thank you so much Roz!

Spicy Crab Cakes

Crab cakes are one of my favorite foods . . . and I have posted a bunch of crab cake recipes in the past. This is another recipe a friend shared with me that I have not tested yet from my personal recipe collection.

The mayonnaise sauce in particular caught my eye and I plan on making some very soon . . . just for sandwiches and a different twist for egg and tuna salad sandwiches.

Ingredients:

2 eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. cut chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise


Directions:

Whisk eggs until blended.

Stir in crab, cheeses, chives and 1/4 cup bread crumbs.

Form crab mixture into 1/4 inch thick cakes a on sheet of waxed paper, coat cakes with remaining bread crumbs.

Preheat oven to 325 degrees.

In large skillet, heat oil over medium-high heat.

In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.

As cakes cook, remove from pan, drain on prepared baking sheet with paper towels and keep warm in oven.



RED PEPPER MAYONNAISE SAUCE

Process red peppers with mayonnaise in blender  until smooth.

Serve with crab cakes.

12 servings.