Author: Cathy

mmm-yoso!!!, the blog that you are reading, is about food that Kirk, ed(from Yuma) and Cathy, as we, as a few other friends, eat.  Sometimes we go out to eat,sometimes we stay in.  Today, it is Cathy's turn to blog. This is an "in" meal.

Hi. Well, this has been some year for me so far. I have been busy with quite a few projects and also have done some cooking, using items on sale this week.  This is another meal for two for $5. Actually, you'll pay more for all the ingredients, but this should serve at least four (do you really eat 1/2 chicken all by yourself?), so the portion price is less than $2.50.

The word "cacciatore' means 'hunter' in Italian. This stew, made with tomatoes and mushrooms is traditional in that way. I've added and changed a few things…

Whole chickens are on sale at Vons for 77¢/lb. As long as you know how to use a knife to cut the chicken into pieces, you will save money over buying a cut up chicken.  You'll also need a large can of diced or chopped or stewed tomatoes ( I always stock up when on sale), a bell pepper (the orange ones were on sale for $1.99/lb whereas the green ones were 89¢ each…the small ones really do not weigh 1/2 lb you know), some garlic and three small handfuls of fresh mushrooms (less than one pound).

 Of course, you will also need flour, salt, pepper and I use Herbes de Provence as my choice of flavoring…

Heat 2 Tbs olive oil in a deep skillet (remember: hot pan, cold oil, food won't stick).  Put in the pieces of chicken which you have dredged in the flour/salt/pepper mix.  Let it brown.  You *never* turn it back and forth.  Put it in, let it brown on one side, then turn it over to brown on the other side. (also. don't bother cooking the back piece or neck and gizzards…freeze those pieces and you can use them to make a chicken stock later). 

Take the chicken out of the pan, leave the oil in and add the chopped bell pepper and chopped fresh garlic cloves.

Let the peppers and garlic get soft. 

Put the chicken back in.

Top with the canned tomatoes.

I then add the Herbes de Provence and some liquid- stock, broth or a few cups of wine… 

Cover and let this cook(simmer) for about 30 minutes.

Meanwhile, quarter the mushrooms (don't slice them…when they cook, they will get mushy).  Put in the pan, with the lid and simmer about 10 minutes more.

Serve on top of cooked pasta (remember- cook in salted water and drain; don't rinse), or just with some good, crusty bread.

Cathy's Cacciatore

1 whole chicken, cut.  Reserve back to use for stock.

Dredge in flour/salt/pepper

Brown in 2 Tbs hot oil in deep pan. Remove from pan.

Brown garlic and bell pepper in the pan.  Put chicken back into pan.

Pour one large can tomatoes and 2 cups liquid (broth, stock, wine) over all in pan. Add some Herbes de Provence.  Cover and let simmer for 30 minutes.

Uncover, add about 2 cups quartered fresh mushrooms. Cover and simmer for 10 more minutes.  Serve over pasta.

mmm-yoso is the food blog.  Cathy is writing about a meal she makes for less than $5 for two.  Again.

Happy New Year everyone, and thank you for the good wishes.  I hope 2009 is good for all of us. 

 Here I am again, on a Friday, posting about a meal you can make for two for $5, using ingredients on sale this week…or in the future.  It is a simple version of chicken and dumplings which I like better than the one on a box of "biscuit mix".   (If you have cravings, which I understand completely, this is a very easy way to satisfy those cravings).

The main ingredients (which do not have to be name brand) are 32 ounces of Chicken STOCK (it has  been made with vegetables and has more flavor than broth; most boxed stocks are on sale this week for $2 for 32 ounces), two cans of cream of chicken soup (the generic is just as flavorful as name brand and so go by price), a can of FLAKY biscuits-jumbo or small- and some leftover cooked chicken.   Chicken legs and thighs are on sale for 99¢/lb, or you can cook a chicken, depending on the price (I could only find whole chicken for $1.59/lb this week…) if you need a calculator to figure this one out, call me or send an email…

Yes. Canned biscuits.  When I grew up, mom called them "Ballard Biscuits" and when I lived in the South, people called them "Dumpling Biscuits".  For what it is worth, The Mister made a horrible face and was prepared to not like this recipe when he heard how I made it (with the canned biscuits), but He really liked the taste the first time and every time since.

Also, flour, salt and pepper.  I always use white pepper.  It has heat, but tastes kind of nutmeg-esque to me.  Also, you don't see pepper flakes on everything.

Pour the stock and the soup into a pot and bring to a boil.  (one hint:  I do not put all the stock in at first, use it to "rinse" out the soup can, instead of trying to scrape out bits of soup- you are not adding water to this).

Heat to boiling, then you will bring it to a very low simmer, while in the meantime,

you have opened the can of biscuits, divided the flaky layers into thirds, and coated each 1/3 of a biscuit in the flour/salt/pepper mix.

You are then going to tear each layer of  floured flaky goodness into thirds again (making each biscuit into nine pieces).

You then drop your 1/3 of a 1/3 biscuit, piece by piece, individually, into the pot of (now simmering) broth/cream soup mix.

YOU *NEVER* STIR THIS OR YOU WILL END UP WITH DUMPLING FLAVORED SOUP

Press the 'dumplings' down into the liquid.

Let this simmer for at least 15 minutes. More like 20… It can go longer.  Remember, dumplings are soft, not crispy…  They are cooked.

See?

Meanwhile, press in the leftover chicken.  So it can warm up.

Serve.  It probably does not need any additional seasoning.  

Cathy's Chicken and Dumplings

1 box (32 ounces) chicken STOCK, 2 cans cream of chicken soup. Mix and heat to boiling.  Put to low simmer.

One can refrigerated flaky biscuits, flour, salt and pepper. Divide the flaked layers of one biscuit into three, dip in flour, salt, pepper mix.

Divide those floured flakes layers into three pieces each and drop individually into simmering broth/soup mix.  NEVER STIR-push the pieces down into the liquid.  Let stay at very low boil for 15-20 minutes.

Add shredded/chopped leftover chicken (about 2 cups) , again pressing into pot until heated through.  Serve.

Southern Plate's Southern Chicken and Dumplings recipe can be found here.  

mmm-yoso!!! is the blog about food.  Here is yet another episode, written by Cathy.

Special Thanks to The Office Goat for giving me a more accurate title after trying the recipe.  I need a Thesaurus for Christmas…

Hi.  I apparently forgot to get all of you to sign my Vacation Request so I could skip a couple of $5 Fridays.  Sorry.  I try to show how to make a meal for two for $5 using ingredients on sale that week.  That is the concept behind this series anyhow.  

This recipe is so simple and wonderful.  If you aren't lactose intolerant. Once you taste it, this is like crack.  You will want it again and again and more each time.  It is rich, decadent and wonderful.  The Mister said I should not have put up such a mundane title or label for this recipe. If you have read this far, continue.  I promise you will love this simple recipe.

 I usually can find uncooked seafood on sale or marked down, and of course for the photograph today, couldn't.  Fresh and Easy marks down items that are dated to go bad in the next day or so, and the seafood has a small sticker which will change color if the contents have gone bad.  If you have a small casserole dish, buy about half as much seafood to fill it.  Raw  fish, scallops or shrimp or some cooked lobster, crab or that crab-like product.

For my casserole dish, 10 ounces is more than enough seafood.  You also need one 'tube'/packet of crackers (see how good I am- multi grain Saltines)(Ritz crackers are particularly good, by the way), a stick of butter and some half and half, salt and pepper.

Crush the crackers, pour in the stick of melted butter and mix. 

A small layer of buttered crackers can go on the bottom(you can spray with a non-stick coating first if you would like). 

Then all the seafood on top of that.  

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Top with the rest of the butter/cracker mix, add salt and pepper.

Pour half and half to soak in the crackers, but not too much.

Bake @ 350° if raw, 325° if cooked seafood is used for 30 minutes or so, until top is browned.  
   

 The scallops are cooked and buttery and the crackers are both crispy and creamy…once you taste this, you'll crave it and sometimes might just bake crackers and butter with some half and half…

Have a nice weekend.

Cathy's Seafood Casserole

8-10 ounces raw seafood (fish, shrimp, scallops) or cooked crab, lobster or surimi.

One packet plain crackers (Saltines, Ritz)

One stick butter

Half and half, salt and pepper.

Crush crackers and mix with one stick melted butter. Layer on bottom, layer with seafood, layer rest of crackers. Salt and pepper top layer of cracker butter mix.  Pour half and half to soak.  Bake uncooked seafood @350° for 30 min (already cooked seafood can go at 325°)  until top is browned.  Let cool before burning the top of your mouth.