Heather says:

Do you ever have a snippet from a TV show stay with you for eternity?

Now that you’ve had a peek into my twisted little mind, let’s talk chicken bog. At first glance, some long time readers may say, “But Heather, that looks just like chicken pilau.” Nay nay my friend, there are many heated arguments between Lowcountry residents and PeeDee residents about the superiority of one over the other. As long as someone is willing to share, I refuse to take sides. The grains of rice in chicken pilau are separate, where in a traditional bog, the grains will mold to a fork. Additionally, chicken bog is typically more savory.

This dish is economical, it utilizes a whole chicken which creates a rich broth to flavor the rice. It can feed a crowd or freezes for an easy night in the future. Andre Pope has been kind enough to share his recipe for chicken bog.

Chicken Bog

Chicken Bog

Ingredients

• 1 (3-5 pound) chicken (cut up)
• 1 pound smoked sausage
• 1/2 cup butter
• 2 teaspoons Lawry’s Seasoned Salt
• 1 teaspoon ground red pepper
• 2 teaspoon ground black pepper
• 1 pinch of salt
• Dash of garlic powder
• 3 bay leaves
• 8 cups water
• 3 cups raw white rice

Directions:
1. Cut the sausage into 1/2-inch pieces.

2. Combine the chicken, sausage, butter, seasonings and bay leaves in a large stock pot.

3. Add the water and bring to a boil. Cover and cook for 40 minutes at a low boil.

4. Remove the chicken. WARNING: VERY HOT

5. Remove the meat from the bones of the chicken. (Throw away the bones and skin. )

6. Add the rice to the pot with remaining chicken broth and seasonings.

7. Bring to a boil, stirring well.

8. Boil for 10 minutes. Reduce heat to simmer, cover the pot and let cook for 10 more minuets or until the rice is done.

9. Turn off the heat, remove the bay leaves, return the chicken to the pot, mix well, and serve.

10. Pour your self a big glass of iced-tea and enjoy.

Thank you very much, Andre, for sharing your recipe.

[Read more →]

Heather says:

My family enjoys this simple dish, it goes well with most standard chicken recipes.  Oddly enough, my kids who are not overly fond of peas do not mind their presence.

Ingredients

• 1 TBSP butter
• 1 small onion diced
• 1 cup uncooked long grain rice
• 2 cups chicken stock (or broth)
• 1 cup frozen peas

In a skillet with a tight lid heat the butter over medium-low heat. (If you need numbers, that’s 3 or 4)

Add the onion and cook until soft, stirring often.  Add the uncooked rice, stir frequently and cook for an additional 2 - 3 minutes.  Add the stock, turn up the heat to medium high (6 - 7), bring to a boil and cover tightly.

Immediately reduce the heat to low, unless you enjoy cleaning up boil overs.

Cook for an additional 15 - 20 minutes.  Two or three minutes before removing from the heat stir in the peas.

Pepper to taste.

Enjoy.

[Read more →]

Heather says:

File this meal under pretty good comfort food. Mr. Heather filed it under “should make again” but he’s from Minnesota and used to consider “hotdish” its own food group. Relax, I’m just teasing to pick on my in-laws. Everyone say hi to Nan and Gramps.

Back to the food, it’s important to remember this dish calls for uncooked rice. If you have cooked rice you are looking to use, be sure to omit the water.

Ground Beef and Cabbage Skillet

Ingredients

Directions

Heat a large pot over medium heat, add the ground beef or turkey and cook until no longer pink. Be sure to use your spatula to break up any large chunks.

Drain the fat off.

Add the onion and cook for another two minutes or so.

Stir in the cabbage, rice, tomato sauce, tomato paste, water, and seasoning. Add any extras at this time, too.

Bring to a boil, then reduce the heat to low and cover. Simmer for 20 - 25 minutes stirring occasionally.

This can be adapted for a Crockpot^TM or slow cooker. After cooking the meat, transfer to the crock, add the remaining ingredients, except for the thyme (add this just before serving), and cook on low for 4 - 6 hours or high for 1 1/2 to 2 hours. Since brands of slow cookers vary, you may need to adjust the cooking time. This recipe assumes the setting low is about 200°F and high is about 300°F.

[Read more →]

Dear Home Ec 101,

Do you have a good cornbread recipe or tips on baking cornbread? I
generally use a corn meal mix and it always comes out too dry and
“crummy”. I like for the outside to be crisp but for the inside to be
soft and to stay together instead of falling apart when slicing or
buttering it.

Signed,

~Feelin’ Crummy

Heather says:

Excellent timing. I needed to bake a couple batches for my cornbread and andouille sausage dressing. This is a plain rather than a sweet cornbread and holds together nicely.

Basic Cornbread

• 1/2 TBSP Butter or bacon grease (for your 9×13 pan)
• 8 TBSP (1 stick) Butter
• 4 large eggs
• 3 cups buttermilk
• 3 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 TBSP + 1 tsp baking powder
• 1 TBSP sugar
• 2 tsps salt
• 1 tsp baking soda

Preheat the oven to 375 F. (I put the butter in a heatproof cup - not plastic!- and let the oven melt it while I combine the dry ingredients).

Combine the cornmeal, flour, baking powder, sugar, salt, and baking soda in a large mixing bowl. Stir with a fork until thoroughly mixed.

In another bowl briefly mix the eggs, buttermilk, and melted butter. Whisk to mix.

Place your 9 x 13 baking dish in the oven with the 1/2 TBSP butter or bacon grease.

Pour the wet ingredients into the dry and stir until just combined.

Remove the pan from the oven when the butter has melted and tilt the pan to coat the bottom.

Place the pan on a heatproof surface (it just came out of the oven) and pour the batter into the very center. The batter will push the grease to the edges and prevent sticking.

Bake at 375 for 30 - 40 minutes. The top will be golden and the edges will pull away from the sides of the pan. Set on a baking rack to cool for five minutes before cutting and serving.

Enjoy!

Submit your question by sending an email to helpme@home-ec101.com

[Read more →]

Heather says:

Try making your own oatmeal packets. There’s no need to worry about measuring or digging for sugar and spices first thing in the morning. If you are cooking for one, add as listed to a baggie. Otherwise multiply the amounts by the number of servings you require. Use the cheap fold over baggies* and store in a freezer bag or an airtight container.

In the morning, just boil the water and stir in the contents. Simmer for 10 minutes.

Or, if you are seriously pressed for time, create instant oatmeal packs by whirring the oatmeal in a blender until powdery. To cook just add boiling water and stir.

For each serving use 1/2 cup rolled oats

Apple Cinnamon (per serving)

• 1/4 tsp cinnamon
• 1 TBSP sugar
• 2 TBSP chopped dried apples

Cinnamon and brown sugar-

• 1 TBSP brown sugar
• 1/4 tsp cinnamon

Cinnamon Raisin -

• 1/4 tsp cinnamon
• 1 TBSP sugar
• 2 TBSP raisins

For creamy versions and added calcium add 1/3 cup nonfat dry milk.

Don’t limit yourself to these variations, take a stroll down the cereal aisle for ideas and experiment to your hearts content. I buy rolled oats in bulk from the grocer or healthfood store for about $0.99lb. Not only is it a lot of bang for the buck, but the reduction in packaging is good for the environment.

*These baggies can be reused many times.

[Read more →]