Last week when I went grocery shopping they had whole chickens on sale for a $1 a pound so I spent $3 and got one. I have spent the week trying to figure out what to do with it. I've been wanting something spicy so I threw together a spice mix and decided that we would have carrots and quinoa with it.
Price breakdown:
Chicken 3lbs: $3USD
Bag of frozen carrots: $0.47 USD
1 Cup Quinoa: $0.75 USD
I had the spices already and used chicken broth instead of water for the quinoa along with some salsa (salsa is a staple in our house).
Spice Mix:
2 tablespoons red chili flakes
2 tablespoons garlic powder
2 tablespoons chili powder
1 tablespoon cinnamon
1/2 tablespoon sugar
1/2 tablespoon cayenne pepper
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cornstarch
Place chicken in large resealable plastic bag and shake it with the spices in there. Place it in the oven at 400 degrees. Bake until throughly done.
And the verdict is.... AWESOME! It was really good even if I was grossed out by cleaning out the inside the chicken.
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Tuesday, January 18, 2011
Monday, January 3, 2011
Pulled Pork Chili (I guess)
I was in a really weird mood yesterday, part of which involved stripping the bed completely and most of the furniture to wash it and frog out (re: rip out) in entire knitting project. Part of that mood involved me wanting to do something with the pork shoulder that was sitting in my freezer (that I completely forgot about until yesterday). I had bought a pre-seasoned gluten free pork shoulder from Hormel. While I was searching the label for ideas I came across one that said to use it as a chili starter. I figured, why not? So I searched my pantry and fridge and I had everything I needed and went to work putting it all in the slow cooker.
What it takes:
1 Hormel pork shoulder, pre-seasoned (make sure gf)
1 can light red kidney beans
1 onion chopped (I had some bits of other onions sitting in the fridge I think I mixed red, sweet yellow, and white)
1 can chili ready tomatoes
1 small can mushrooms
1 small can tomato paste
5 sweet cherry tomatoes cut in half
2 tablespoons sugar
2 tablespoons ketchup
3 tablespoons hot sauce
1 1/2 tablespoons yellow mustard
1 cup frozen bell pepper (optional, I used red to up the sweetness)
how ever many of the peppers from the pepper sauce at Steak 'n Shake (optional but mighty tasty)
What you do:
Throw it in the crockpot, on low for 6-8 hours on high for 4-6 hours. At some point when the meat is cooked through pull it out and shred the sucker like there's no tomorrow. Throw the meat back in and let the flavors meld for about an hour or eat right away, your choice.
What we thought:
Eric liked it. It took us a while to realize it needed mustard so I added that close to the end. I'm proud that I measured this time, since I normally don't unless I baking. It's a little on the spicy side but add some cheese or sour cream and your picky ones won't really notice.
What it cost:
Not much since most of the stuff I had and forgot about. I think when I did the math it came to about $3 a person and it made five or more servings. You could stretch it further by serving it with cornbread or over noodles, maybe with fruit or a salad or PB&J like my mom did when I was little. BTW PB&J on flax tortillas is really yummy.
Other things:
Udi's has a new bread. It's Cinnamon Rasin and it is amazing I had some the other morning with apple butter that we made in the summer and I was happy with my breakfast (something that doesn't happen often)
I'm looking for a good pancake recipe (gluten free of course) if you have one could you let me know. Thanks!
If you haven't yet fully explored the vast gluten free universe on the internet here's a link to an awesome site:
Dishtowel Diaries
What it takes:
1 Hormel pork shoulder, pre-seasoned (make sure gf)
1 can light red kidney beans
1 onion chopped (I had some bits of other onions sitting in the fridge I think I mixed red, sweet yellow, and white)
1 can chili ready tomatoes
1 small can mushrooms
1 small can tomato paste
5 sweet cherry tomatoes cut in half
2 tablespoons sugar
2 tablespoons ketchup
3 tablespoons hot sauce
1 1/2 tablespoons yellow mustard
1 cup frozen bell pepper (optional, I used red to up the sweetness)
how ever many of the peppers from the pepper sauce at Steak 'n Shake (optional but mighty tasty)
What you do:
Throw it in the crockpot, on low for 6-8 hours on high for 4-6 hours. At some point when the meat is cooked through pull it out and shred the sucker like there's no tomorrow. Throw the meat back in and let the flavors meld for about an hour or eat right away, your choice.
What we thought:
Eric liked it. It took us a while to realize it needed mustard so I added that close to the end. I'm proud that I measured this time, since I normally don't unless I baking. It's a little on the spicy side but add some cheese or sour cream and your picky ones won't really notice.
What it cost:
Not much since most of the stuff I had and forgot about. I think when I did the math it came to about $3 a person and it made five or more servings. You could stretch it further by serving it with cornbread or over noodles, maybe with fruit or a salad or PB&J like my mom did when I was little. BTW PB&J on flax tortillas is really yummy.
Other things:
Udi's has a new bread. It's Cinnamon Rasin and it is amazing I had some the other morning with apple butter that we made in the summer and I was happy with my breakfast (something that doesn't happen often)
I'm looking for a good pancake recipe (gluten free of course) if you have one could you let me know. Thanks!
If you haven't yet fully explored the vast gluten free universe on the internet here's a link to an awesome site:
Dishtowel Diaries
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