What I Use for Chicken Stock or Broth

Whenever a recipe calls for chicken stock or broth, I pull out this baby.

Instant chicken bouillon.
Its tasty.
Its economical...way way way cheaper than paying for store bought chicken broth or stock in the can.

Use approximately 1 teaspoon per cup of water.
It's fairly salty, so watch it on the salt if a recipe calls for it. You can always add but you can't take away.

Chili Tip

I know that you are sitting, holding your breath, just wishin' I'd share a chili tip.
Well here it goes.

I freeze bits of tomatoes throughout the year in a ziploc bag in the freezer. And when chili time comes around I throw them in the mix.

This is a $$ saver. To some its revolutionary. To others not so much - you've been doing this for years. I just want to make sure you are all informed.

Stephen Grande and I share a passion for not wasting food and this is one of the small ways we avoid waste.

So, when you have a tomato sitting on your counter about to go bad, dice it up and throw it in the freezer.

This is also a great practice for vegetables, onions, etc. Makes for great vegetable soup!

The Story of a Sack of Potatoes

Weeks ago I purchased a decent size sack of potatoes.

We ate them as baked potatoes on a Saturday night with friends.
With the leftovers, I made mashed potatoes on a Tuesday, saving the skins -
So that on the following Thursday we could have tater skins with cheddar cheese, jalapenos, bacon, sour cream, and green onions (all ingredients that I already had). 



That's one little sack of potatoes. 3 meals. 3 different ways.
These are the kinds of things that just get me excited about LIFE!