For many people, grabbing that rotisserie chicken at the grocery store is more than an occasional occurrence. Consider this a great opportunity to make your own chicken stock. Save your chicken carcass and put it in the freezer until you have the time and ingredients to make the stock. It’s really quite simple.
1 rotisserie chicken carcass
3 stalks celery
2 cloves garlic, peeled
1 bay leaf
Place the chicken carcass in a large pot. Add the remaining ingredients.
Add water until the chicken carcass is covered. Bring to a boil. Reduce to a simmer. Continue to simmer for an hour or two. Strain the liquid into a container. I usually get about 2 cups of chicken stock from one chicken carcass.
Let the broth cool. Then place in a freezer-proof container and freeze until you need the chicken stock for a recipe. Throw out the bones and vegetables.
You should never throw out an over-ripe banana. ALWAYS stick it in the freezer. I usually use them later for banana nut muffins or hummingbird cake. Actually, I like to eat them just plain frozen. However, I saw in a video someone shared on Facebook. However, it didn’t give specific proportions for this yummy treat, but I decided to give it a try. All you need are frozen bananas, Nutella, and a food processor.
2 frozen bananas
1/4 cup nutella
Since I freeze my bananas with the peel, I ran the bananas under the faucet using warm water for about 20 second so that the peeling would release from the banana. Place the bananas in the food processor.
Blend until the bananas are a creamy mixture.
Add the Nutella and process for another minute to blend the two ingredients.
Eat the mixture like soft serve
or put it in a bowl and place it in the freezer for a few hours to get it like hard ice cream.
I’m always looking for another salad recipe in the summer. This is partly because I don’t get a lunch break while teaching summer school. Therefore, my lunch is often consumed in 10 minute increments while the students are on break. However, the best reason for finding good salad recipes in the summer is the abundance of fresh vegetables! The salad dressing is the best part of this salad, so be flexible and use it for any sort of fresh vegetable salad you wish. You’ll be pleased with this even if you just pour the dressing over your favorite lettuce.
8 cups of chopped fresh vegetables
1 cup dried cranberries
For this post I used what I had in the refrigerator at the time…
red cabbage, carrots, celery, broccoli, yellow squash, zucchini squash, bell pepper
Use whatever you have on hand, or go buy your favorite veggies
1 1/2 cups mayonnaise
2 Tablespoons grated onion
1/4 cup grated Parmesan cheese
2 Tablespoons granulated sugar
1 Tablespoon white wine vinegar
six slices of bacon, chopped
Chop the vegetables.
Mix the dressing ingredients.
Pour the dressing over the vegetables. Stir in the dressing and desired toppings.