Eating and Fridays

Sunday comes and goes, and Monday we start the week off with a refrigerator full of leftovers. Each day, the leftover stock is dipped into, and by Friday, well, it looks pretty bleak. There's always peanut butter and jelly if we are feeling economical. If we feel like eating out, Hunan chicken with white rice is one of my favorites. I love our little China Express. Speaking of food...maybe my boss is in the mood for some too :).

Cheesy Chicken Chowder

8 Tablespoons butter
2 c. shredded carrots
1/2 c. chopped onion
1/2 c. flour
3 c. Chicken broth
3 c. milk
2 c. diced cooked chicken
1 t. Worcestershire
8 oz. shredded cheddar cheese
2 Tablespoons red wine vinegar
1 t. salt
1/2 t. pepper
1/2 t. curry powder
1 cup 1/2 and 1/2
1 c. corn (fresh or frozen)

Melt butter, add carrots and onion. Saute until tender. Blend in flour. Add broth and milk. Cook and stir until thick and smooth. Add remaining ingredients.

Just a few notes: I like to add more corn. :). Have made with reduced fat/fat free half and half, and it is good too. Just depends on how rich you want it! Same with the milk--of course whole milk will be the creamiest, but not absolutely necessary!

Murphy's Hot Hamburger

Another recipe from the Pioneer Woman's website. Not healthy but ohhhhh soooo good!

Ingredients
•1 pound Ground Beef
•1 Tablespoon Minced Garlic
•1 Tablespoon Onion Powder
•1 teaspoon Seasoned Salt
•5 Tablespoons Flour
•2 cans (14 Oz. Can) Beef Broth OR 4 Cups Water With Beef Bouillon
•5 whole Large Potatoes
•1 Tablespoon Oil, Or As Needed
•Salt And Pepper, to taste

Preparation Instructions
Preheat oven to 425 degrees.

Slice potatoes into fries. Place on a large baking sheet. Pour about 1 tablespoon of oil over the fries and toss with fingers to coat evenly. Sprinkle fries with seasoning of choice. I use seasoned salt. Place in the oven. Bake for approximately 45 minutes or until golden and crispy.

In a mixing bowl, mix hamburger, garlic, seasoned salt, onion powder and salt and pepper. Mix well with hands. Form 4 large patties. I like to make really rustic, greasy diner-style patties with no uniform shape. Place in a large preheated skillet over medium heat, preferably one with deep sides. Brown burgers on each side until done.

Remove burgers from the skillet and place on a plate covered in paper towels. Do not drain the grease. Add the flour a tablespoon at a time, stirring with a whisk. You have enough when the grease is all absorbed and the flour mixture gets thick and bubbly. Slowly add the broth a little at a time, whisking constantly. Bring to a simmer and allow to thicken.

To serve, place an ample amount of fries on the plate. Place a hamburger on top of the fries and cover it all amply in gravy. Enjoy!