The Potty Mouthed Homesteader

I like Chicken a la keene this recipe is a bit different.

• Bag of egg noodles (or homemade to equal 8 cups cooked)
• 8 boneless skinless chicken breasts
• 1/4 cup olive oil
• 2 Tablespoon Salt
• 4 Tablespoon pepper
• 4 Tablespoon garlic powder
• 4 Tablespoon onion powder
• 4 cups of onion diced
• 2 cloves garlic turned into paste
• 4 cups of carrot diced
• 2 cups bell pepper diced
• 2 cups tomatoes diced (a drained 15oz can works fine as well)
• Stick and a 1/2 of butter
• 2/3 cup flour
• 1 quart milk

Put up a large pot of water. When it comes to a boil add noodles and cook till soft.

Heat up grill pan.  Pour oil over chicken and rub.  In a small bowl combine the seasonings and then sprinkle over the oiled chicken.   Grill chicken till cooked (about 10 minutes per side).

While the chicken is cooking in a large enough sauce pan melt 1 stick of the butter then add in the onion, when the onion gets translucent add in the rest of the vegetables and the garlic.  Once the carrots are softened add in the flour and stir till combined with the butter.  If more grease is needed add 1 teaspoon of butter at a time until the roux is fully formed.  At this time add the chicken into the pan.  Add in the milk and bring to a boil for at least 2 minutes.

Drain noodles, and add 1/2 stick of the butter, tossing well.

Serve the noodles, then a chicken breast, and then gravy on a plate or in a bowl.

Serves 8

This is a great Potato Soup recipe for a cold winter day.

• 1 pound of thick cut bacon cut into 3/4 inch strips
• 1 cup onion diced fine
• 4 cloves of garlic diced fine
• 3/4 cup flour
• 3 lbs of potatoes peeled, and cut into bite sized cubes
• 2 quart homemade (or a really good packaged) chicken stock
• 1 cup freshly chopped Italian Parsley
• 1 cup heavy cream
• 1 cup sour cream
• 1 cup shredded cheddar
• 1 cup green onions
• Salt and pepper

In a large stock pot over medium heat render the bacon down till very crisp.  In another pot in 1 quart of the chicken stock cook the diced potatoes until fork tender.  Remove the bacon from the stock pot and let drain.   Add the onions when they start to wilt add in the garlic stirring often to prevent browning.   Add in the flour to make a roux and allow to cook for 2 minutes constantly stirring.

Add in the cool chicken stock stirring to prevent lumps, raise the heat to high and bring to a boil after 3 minutes reduce the heat down to low.  Add in the potatoes, with the stock they were cooked in, and the parsley.  Allow to cook for about 5 minutes, then stir in the heavy cream and 1/2 a cup of the sour cream.

Serve in a large bowl, garnish with the bacon, cheddar cheese, sour cream, and green onions.

So, I haven’t updated here since my anniversary but there was some family obligations that had to be taken care of, and other issues that cropped up and the blog was no longer a priority.

Hopefully I’ll be able to get back to giving more regular updates in the near future.