Chicken with Pear Sauce

Here is a recipe inspired from the Courtland Pear Fair using Pears and Bacon. Serve this over rice.

Chicken Enchiladas

Super Easy, Super Quick, Super Delicious, and Gourmet too! This is another in my series of Quick gourmet recipes for busy people.

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Chop Suey

A favorite leftover stir-fry dish. It’s so versatile because you can change the meat or veggies to suit your taste…or according to what’s in the refrigerator.”

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CHICKEN CHOW MEIN

This recipe for chicken chow mein mixes the noodles with the chicken and vegetables for a healthier chicken chow mein.

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Southern Fried Chicken

This is a delicious basic southern fried chicken recipe.

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Call me for a catered lunch at your office

I can be your office lunch guy..

Just call me and i can bring a simple lunch or more to your office or special event. FREE DELIVERY

Standard lunch = only $6.75 per person

• Mini crescent sandwiches ( Ham/Turkey & cheese)
• Bag of chips
• Bottled Water
• Dessert ( Assorted Fruit or Coffee Cake)

Additional $0.25 charge per person for Paper Goods

Call me at  916-879-4611 to schedule a catering order for your meeting

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Click here to find out how to contact me to order these products

Homemade Chicken Soup

Homemade chicken soup –  Perfect to warm you on a Cold winter night of Holiday shopping.

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How to make a stock

Q. What are some basic stock recipes?

A. Thank you Iris for my first question on my blog. Stock is a lot easier to make than you might think. Here are some easy recipes for chicken, beef, and vegetable stock:

• Chicken Stock: Place 4 pounds chicken backs, wings, and bones in a large stock pot. Add 4 quarts cold water, 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves, 1 bay leaf, 4 peppercorns, 2 sprigs parsley, and 1 teaspoon dried thyme. Slowly bring to a boil and lower heat to a simmer, skimming off surface foam for first 30 minutes. Simmer a total of 2 hours; strain. Makes about 7 cups.

• Beef Stock: Preheat oven to 450°F. Melt 2 tablespoons butter in a large roasting pan. Add 4 pounds beef bones and brown in oven, about 10 minutes, stirring pieces frequently. Add 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves and roast until browned. Transfer bones and vegetables to a large stock pot. Pour off fat from roasting pan and deglaze with 1 cup hot water, scraping up browned bits from bottom of pan; pour into stockpot. Add 1 bay leaf, 4 peppercorns, 2 sprigs parsley and 1 teaspoon dried thyme to stock-pot and cover with 4 quarts cold water. Slowly bring to a boil and lower heat to a simmer. Simmer 4 to 5 hours, skimming off surface foam during first 30 minutes of cooking; strain. Makes about 3 quarts.

• Vegetable Stock: Combine 3 each finely chopped carrots, celery, leeks, and onions, along with 1/2 pound mushroom pieces, 1 bay leaf, 2 sprigs parsley, and 1 teaspoon dried thyme in a large stockpot. Cover with 3 quarts water. Bring to a boil, reduce heat to a simmer and cook, covered, 2 hours; strain. Makes about 2 quarts.