What to do With – Leftover Turkey and Mashed Potato

November 8, 2013 at 8:41 AM | Posted in Ham, potatoes | 1 Comment
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So much leftover  Turkey and Mashed Potatoes and so many delicious Leftover Recipes to choose from! Here’s one for you, Leftover Turkey and Mashed Potato Shepherd’s Pie.

Leftover Turkey and Mashed Potato Shepherd’s Pie




1 1/2 lbs Leftover Turkey, fork shredded
1 Onion chopped
1-2 cups Vegetables – chopped Carrots, Corn, Peas
1 1/2 cups Leftover Mashed Potatoes, or a bit more if you have them
8 tablespoons butter (1 stick), Blue bonnet Light Stick Butter
1/2 cup Swanson‘s Low Sodium Chicken Broth or Stock
1 teaspoon Worcestershire Sauce
Sea Salt, Pepper, other seasonings of choice


1 Preheat oven to 400 degrees F. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

2 Add leftover Turkey and sauté until heated. Add salt and pepper. Add worcesterchire sauce. Add half a cup of chicken broth and cook, uncovered, over low heat for 10 minutes, adding more chicken broth as necessary to keep moist.

3 Place turkey and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

4 Cook in 400 degree oven until bubbling and brown (about 20 -25 minutes). Broil for last few minutes if necessary to brown. Enjoy!

One of America’s Favorites – Chicken

October 21, 2013 at 9:53 AM | Posted in chicken, One of America's Favorites | Leave a comment
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Oven-roasted rosemary and lemon chicken

Oven-roasted rosemary and lemon chicken


Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.


The modern chicken is a descendant of Red Junglefowl hybrids along with the Grey Junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent.
Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was widely believed to be easily digested and considered to be one of the most neutral foodstuff.[citation needed] It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.
Chicken consumption in the United States increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy (mad cow disease).



Chicken in a public market

Chicken in a public market

Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish and White Rock.
Chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds.
Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the Middle Ages.


Edible components
* Breast: These are white meat and are relatively dry.
* Leg: Comprises two segments:
1 The “drumstick”; this is dark meat and is the lower part of the leg,
2 the “thigh”; also dark meat, this is the upper part of the leg.
* Wing: Often served as a light meal or bar food. Buffalo wings are a typical example. Comprises three segments:
1 the “drumette”, shaped like a small drumstick,
2 the middle “flat” segment, containing two bones, and
3 the tip, sometimes discarded.
* Chicken feet: These contain relatively little meat, and are eaten mainly for the skin and cartilage. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean and China.
* Giblets: organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately.
* Head: Considered a delicacy in China, the head is split down the middle, and the brains and other tissue is eaten.
* Kidneys: Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column.
* Neck: This is served in various Asian dishes.
* Oysters: Located on the back, near the thigh, these small, round pieces of dark meat are often considered to be a delicacy.
* Pygostyle (chicken’s buttocks) and testicles: These are commonly eaten in East Asia and some parts of South East Asia.
* Blood: Immediately after slaughter, blood may be drained into a receptacle, which is then used in various products. In many Asian countries, the blood is poured into low, cylindrical forms, and left to congeal into into disc-like cakes for sale. These are commonly cut into cubes, and used in soup dishes.
* Carcase: After the removal of the flesh, this is used for soup stock.
* Chicken eggs
Heart and gizzard
* Liver: This is the largest organ of the chicken, and is used in such dishes as Pâté and chopped liver.
* Schmaltz: This is produced by rendering the fat, and is used in various dishes.



Chicken Peking (Philippines)

Chicken Peking (Philippines)

Raw chicken can be frozen for up to two years without significant changes in flavor or texture. Chicken is typically eaten cooked as when raw it often contains Salmonella.
Chicken can be cooked in many ways. It can be made into sausages, skewered, put in salads, grilled, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures. Historically common methods include roasting, baking, broasting, and frying. Today, chickens are frequently cooked by deep frying and prepared as fast foods such as fried chicken, chicken nuggets, chicken lollipops or buffalo wings. They are also often grilled for salads or tacos.
Chickens often come with labels such as “roaster”, which suggest a method of cooking based on the type of chicken. While these labels are only suggestions, ones labeled for stew often do not do well when cooked with other methods.
Some chicken breast cuts and processed chicken breast products include the moniker “with Rib Meat.” This is a misnomer, as it is the small piece of white meat that overlays the scapula, and is removed with the breast meat. The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches. Often, the tenderloin (pectoralis minor) is marketed separately from the breast (pectoralis major). In the US, “tenders” can be either tenderloins or strips cut from the breast. In the UK the strips of pectoralis minor are called “Chicken mini-fillets”.
Chicken bones are hazardous to health as they tend to break into sharp splinters when eaten, but they can be simmered with vegetables and herbs for hours or even days to make chicken stock.
In Asian countries it is possible to buy bones alone as they are very popular for making chicken soups, which are said to be healthy. In Australia the rib cages and backs of chickens after the other cuts have been removed are frequently sold cheaply in supermarket delicatessen sections as either “chicken frames” or “chicken carcasses” and are purchased for soup or stock purposes.



Chicken with mushrooms and tomatoes and spices.

Chicken with mushrooms and tomatoes and spices.

Raw chicken maintains its quality longer in the freezer as compared to when having been cooked because moisture is lost during cooking. There is little change in nutrient value of chicken during freezer storage. For optimal quality, however, a maximal storage time in the freezer of 12 months is recommended for uncooked whole chicken, 9 months for uncooked chicken parts, 3 to 4 months for uncooked chicken giblets, and 4 months for cooked chicken. Freezing doesn’t usually cause color changes in poultry, but the bones and the meat near them can become dark. This bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed. It is safe to freeze chicken directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. Therefore, for prolonged storage, it is recommended to overwrap these packages. It is recommended to freeze unopened vacuum packages as is. If a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use, but it is still recommended to overwrap or rewrap it. Chicken should be away from other foods, so if they begin to thaw, their juices won’t drip onto other foods. If previously frozen chicken is purchased at a retail store, it can be refrozen if it has been handled properly. Chicken can be cooked or reheated from the frozen state, but it will take approximately one and a half times as long to cook, and any wrapping or absorbent paper should be discarded.




Kitchen Hint of the Day!

October 16, 2013 at 8:06 AM | Posted in cheese, Kitchen Hints | 2 Comments
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The rinds of hard cheeses like Parmesan are great flavor enhancers for soups. Add a three-inch square to your pot of soup, and when you’re serving the soup, break up the delicious, melty rind and include a little piece in each bowl. It’s completely edible.

Wild Idea Buffalo Recipe of the Week – Italian Wedding Soup

July 24, 2013 at 8:24 AM | Posted in Ball Park Smoked Turkey Franks, soup, Wild Idea Buffalo | Leave a comment
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This weeks recipe is a soup, Italian Wedding Soup. This ones made with Wild Idea Buffalo‘s Ground Buffalo. As always I’ve the link to this and many other healthy Buffalo recipes below.


Italian Wedding SoupWild Idea Buffalo Italian Wedding Soup
By: Jill O’Brien

Italian Wedding Soup
Serves 6
My rendition of a classic favorite. Easy and elegant for a perfect light meal.



1 egg, beaten
½ teaspoon fennel
1 teaspoon basil
1 teaspoon garlic, minced
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons black pepper
2 tablespoon olive oil
1 pound ground bison
2 quarts chicken stock
½ cup orzo pasta
3 cups spinach, chopped and packed
grated parmesan to pass, optional



* Mix eggs, seasoning and olive oil together.
* Add ground bison and mix thoroughly.
* Form into small meatballs, making 40.
* Place on baking sheet and bake meatballs in a 425* preheated oven.
* In stock pot, over medium high heat bring chicken stock to a boil.
* Add orzo, meatballs and juices from meatball pan to the stock. Bring to a boil.
* Reduce heat and cook until pasta is tender, about 8 minutes.
* Add spinach and cook for 2 minutes
* Ladle soup into bowl and pass with grated parmesan.





Wild Idea BuffaloWild Idea 1 lb Ground Bison

1 lb. Ground Buffalo
We grind our finest roasts and steaks to bring you the most delicious burgers anywhere. 90% – 92% Lean. 1 lb. Package.


Wild Idea Buffalo Recipe of the Week – Buffalo Wellington Stew

May 8, 2013 at 8:09 AM | Posted in bison, Wild Idea Buffalo | Leave a comment
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It’s not your typical Wellington Stew, it’s better! The Buffalo Stew Meat can be purchased at Wild Idea Buffalo.


Buffalo Wellington Stew
By: Jill O’Brien
Buffalo Wellington Stew without Puff PastryWild Idea Buffalo Wellington
Serves 8
A classic gourmet dish, in an easy-to-make stew. This is a great recipe for large dinner parties or family get-togethers.


2 pounds Buffalo Stew Meat, rinsed and patted dry
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon coarse black pepper
2 tablespoon dried thyme leaves
1 tablespoon fresh rosemary, finely diced
2 tablespoons fresh garlic, diced
1 onion, diced
2 cups mushrooms, sliced
4 stalks celery, sliced
5 carrots, peeled, halved and sliced
1 cup dry sherry
3 cups red wine
1 quart buffalo stock or organic beef stock
5 potatoes, unpeeled, parboiled whole and cubed
2 to 3 tablespoons arrow root or corn starch
¼ cup fresh parsley, chopped
Refrigerated puff pastry

* Heat 1 tablespoon oil in heavy large pot over medium high heat.
* Add half of stew meat, and sauté until meat is browned.
* Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above.
* Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes.
* Add mushrooms and stir to incorporate. Cook for 3 minutes.
*Add sherry, and 2 cups of the red wine. Stir to incorporate. Bring to a boil, cover, reduce heat to low and simmer for ½ hour.
* Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat.
*Reduce heat back to low, cover and let simmer for an additional ½ hour.
* Uncover and add potatoes. Bring to a boil and cook for 10 minutes.
* Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil.
* Reduce heat, add parsley, and season to taste.
* Ladle stew into individual serving bowls
* Optional: Top with warm baked Puff Pastry. Cut pastry into dimensions of inner serving bowls. Bake pastry circles at 475°, until golden brown.
* Garnish with sour cream and fresh thyme.

Pan Sauteed Chicken With Vegetables and Herbs w/ Cornbread

December 29, 2012 at 6:40 PM | Posted in baking, chicken, vegetables | 2 Comments
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Today’s Menu: Pan Sauteed Chicken With Vegetables and Herbs w/ Cornbreadsnow 008



Another snow passed through over night and left us with another 2″ or 3″ of snow. Once again the neighborhood pulls together and streets and drive-ways are cleared by 10:00 this morning! Its cold but absolutely beautiful outside. The snow has every limb of the trees draped in snow.
For dinner I prepared a comfort food classic, Pan Sauteed Chicken With Vegetables and Herbs. I Just love these one pan wonder meals! Chicken, Herbs, Potatoes, and Carrots you know it has to be good! To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with the flour. Heat the oil in a 12-inch oven-safe skillet over medium-high heat then add the chicken and cook until it’s well browned on all sides.

Remove the chicken from the skillet and add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, chicken stock, lemon juice and oregano and heat to boil and return the chicken to the skillet. Cover the skillet. Time for the oven, Bake at 350 degrees F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme or any other fresh Herb. Cornbread goes real well with this meal!
The Chicken comes out super moist and with a fantastic flavor! The seasoning, Herbs, and the lemon Juice gives the Chicken that perfect taste. The same with the Vegetables, Carrots and Potatoes burst with flavor. The full recipe is at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Bob Evan’s Glazed Apples.


Pan sautee chicken bake 001

Pan Sauteed Chicken With Vegetables And Herbs


4 Bone-In Chicken Breast halves (I used boneless Chicken Breasts)
2 Tablespoons All-Purpose Flour
2 Tablespoons Olive Oil
8 Ounces fresh Baby Carrots (about 16)
1 Pound New Potatoes, cut in quarters
1 Tablespoon Cumin
1/2 Tablespoon Onion Powder
1 1/2 Cups Swanson Chicken Stock
3 Tablespoon Lemon Juice
1 Tablespoon Chopped fresh Oregano Leaves
1 Tablespoon Chopped fresh Thyme Leaves
1 Tablespoon Chopped Rosemary

* Heat the oven to 350 degrees F.
* Season the chicken as desired.
* Coat with the flour.
* Heat the oil in a 12-inch oven-safe skillet over medium-high heat.
* Add the chicken and cook until it’s well browned on all sides.
* Remove the chicken from the skillet.
* Add the potatoes to the skillet and cook for 5 minutes.
* Add the carrots, chicken stock, lemon juice, spices/herbs (Except Thyme), and oregano and heat to boil.
* Return the chicken to the skillet.
* Cover the skillet.
* Bake at 350 degrees F. for 20 minutes.
* Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender.
* Sprinkle with the thyme or any other fresh herb.

Swanson Pan Sauteed Chicken With Vegetables And Herbs

May 27, 2012 at 5:21 PM | Posted in baking, carrots, chicken, diabetes, diabetes friendly, low calorie, low carb, potatoes | Leave a comment
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Today’s Menu: Swanson Pan Sauteed Chicken With Vegetables And Herbs w/ Whole Wheat Bread

Well Summer is here in Ohio! 97 degrees with high humidity. It’s real uncomfortable outside so I wanted a good hearty comfort food for dinner. I went with the Pan Sauteed Chicken With Vegetables And Herbs. I t had been some time since I had made this so it really sounded good! Chicken, Carrots, Potatoes, you can’t go wrong.

I’ve left the original recipe at the end of the post. I made a few changes to it when I prepared it today. I used the Low Sodium Swanson Chicken Broth, I substituted dry seasoning (Oregano and Thyme) instead of the fresh, I used Red Potatoes instead of New Potatoes, and I baked it with the lid on for 25 minutes istead of 20 and 17 minutes uncovered instead of 15 minutes. It’s another one pot meals which I love! It’s easy to fix and takes just a while to have your complete meal. It came delicious! The Chicken is just unbelievably moist and tender and with all the other ingredients the aroma has your mouth watering. We also had Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Swanson Pan Sauteed Chicken With Vegetables And Herbs


Swanson Pan Sauteed Chicken with Vegetables & Herbs
Prep: 20 min. ~ Cook: 1 hour ~ Makes: 4 servings

4 bone-in chicken breast halves
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 small red onions, cut into quarters
8 ounces fresh while baby carrots (about 16), green tops trimed to 1-inch
1 pound new potatoes, cut in quarters
1 1/2 cups Swanson Chicken Stock
3 tablespoon lemon juice
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves

How to make it

Heat the oven to 350 degrees F.
Season the chicken as desired.
Coat with the flour.
Heat the oil in a 12-inch oven-safe skillet over medium-high heat.
Add the chicken and cook until it’s well browned on all sides.
Remove the chicken from the skillet.
Add the onions and potatoes to the skillet and cook for 5 minutes.
Add the carrots, chicken stock, lemon juice and orango and heat to boil.
Return the chicken to the skillet.
Cover the skillet.
Bake at 350 degrees F. for 20 minutes.
Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender.
Sprinkle with the thyme.

Nutritional Information
Pan Sauteed Chicken with Vegetables and Herbs

Servings Per Recipe: 4

Amount Per Serving

Nutrition per Serving

Calories: 406
Fat: 15g
Fiber: 5g
Protein: 35g
Sodium: 311mg
Carbs: 32.4g

Lemon Chicken Stir-Fry

May 11, 2012 at 1:04 PM | Posted in chicken, diabetes, diabetes friendly, low calorie, low carb | Leave a comment
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Lemon Chicken Stir-Fry

Lemon Sauce:
1/2 cup vegetable stock or water
1/4 cup lemon juice
1 tablespoon cornstarch
2 teaspoons apple juice or dry sherry
2 teaspoons light soy sauce
1 teaspoon chili sauce
1 chicken-flavored bouillon cube, crushed or 1 teaspoon instant chicken bouillon granules

Chicken and Vegetables:
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into thin strips
2 cloves garlic, crushed
4 cups cut-up fresh vegetables such as green onions, fresh mushrooms, carrots, red pepper, broccoli florets, snow peas and celery
2 tablespoons Equal® Spoonful*
Hot cooked rice (optional)

For Lemon Sauce: Combine vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside.
Heat oil in wok or heavy frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm.
Add vegetables. Cook and stir about 3 minutes or until heated through.
Return chicken to pan; add Lemon Sauce. Cook until sauce is thickened and bubbling. Stir in Equal®.
Serve over rice, if desired.

Makes 4 servings.

* May substitute 3 packets Equal sweetener

Nutrition Information Per Serving:
calories 243, protein 28 g, carbohydrate 12 g, fat 9 g, cholesterol 66 mg, sodium 308 mg.

Food Exchanges: 4 lean meat, 2 vegetable.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.


Bunyan’s Diabetic Acorn Squash and Apple Soup

September 24, 2011 at 12:56 PM | Posted in diabetes, diabetes friendly, Food, fruits, low calorie, low carb, vegetables | Leave a comment
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A delicious sounding Diabetic Fall recipe from Chef Paul on the justapinch.com web site.

Bunyan’s Diabetic Acorn Squash and Apple Soup
by Paul Bushay [chefbunyan]

If you have a stick blender you can puree it right the pot so you don’t have to dirty your blender or food processor

– 2 acorn squash, halved and seeded
– 3 c low sodium chicken stock
– 2 tart green apples, cored, peeled and chopped
– 1/2 c onion, chopped
– 1 c apple juice, unsweetened
– 2 tsp ginger, peeled and fresh grated
– 1/2 tsp sea salt
– 1 Tbsp lemon juice
– 1/8 tsp freshly cracked black pepper
– 1 Tbsp yogurt, low-fat, plain
– 4 Tbsp fresh chives, chopped

1.   Place squash cut side down on rack set over gently simmering water in saucepan; Cover and steam until tender, about 10 minutes.

2.   Cool squash slightly; Scoop pulp from shells.

3.   Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan; Cover and cook over low heat 10 minutes

4.   Add squash pulp, remaining chicken stock, apple juice, ginger and salt; Cover and simmer until ingredients are very tender, about 20 minutes.

5.   Puree soup in batches in processor or blender.

6.   Strain through sieve into clean saucepan, pressing puree with back of spoon; Reheat soup gently.

7.   Add lemon juice; Season with salt and generous amount of pepper.

8.   Ladle into bowls; Garnish with yogurt and chives.



Paella – Spain

September 21, 2011 at 4:50 PM | Posted in baking, Food | 4 Comments
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Paella (Valencian: [paˈeʎa], Spanish: [paˈeʎa]) is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’snational dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.


Seafood paella

There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green

vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.

Authentic Spanish Paella


3 cups bomba or calasparra rice (arborio risotto works as a substitute)
8 cups chicken stock
1 large onion, diced
3 garlic cloves, minced
1 large bell pepper, diced
10 -15 flat green beans
4 plum tomatoes, diced
0.5 (4 ounce) can tomato paste
15 large shrimp (feel free to add clams, calamari, prawns or mussels)
2 -3 lbs rabbit
4 links chorizo sausages, frito sliced into 1 inch pieces
1/2 cup fresh parsley
2 -3 tablespoons fresh thyme
1/2 tablespoon paprika
1 pinch saffron
3 lemons, quartered


It’s best to have all of your ingredients prepared before you start cooking.
Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly salting. (In my area rabbit is seasonal. During the summer and fall I substitute with chicken legs).
I peel my shrimp, leaving only the tail and then salt them. In Spain they tend to leave the shrimp unshelled.
I always try to make my chicken stock from scratch (time permitting), adding a bit of rosemary, a tiny pinch of saffron and a bit of thyme. If you’re going to use bouillon, I’d recommend at least heating it up with these herbs and then straining before you start.
Keep your stock hot but not boiling as you cook.
Coat the bottom of your pallera/pan with olive oil.
Brown your chorizo over high heat for 1-2 minutes. Do not fully cook, just get the outside well browned. Set aside. This should add a nice red color and a hell of a flavor to your oil.
Brown the Rabbit for 2-3 minutes. It should not be fully cooked. Set aside.
Brown garlic, onion and bell pepper until they’re softened, adding plum tomatoes shortly before the mixture is finished.
Push the vegetables to one side of the pan and on the other add the half can of tomato paste. Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat).
Mix all of the vegetables and meats together with the caramelized tomato paste also adding the paprika, parsley and thyme.
Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice browns mix in the saffron. Make sure to break it between your fingers and stir it in to release all those tasty oils.
When the rice is slightly translucent add enough chicken stock to cover the whole mixture. If it’s been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil.
This is where paella is made and broken. I stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered. After this you must let the paella SIT! Let it cook another 10-20 minutes (I find that this step takes longer on a stovetop), adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Don’t worry about rice burning to the bottom, this part (which actually has a name which escapes me at the moment, it’s something like socarrat) is a tasty delicacy.
Once you’ve stirred the paella for the last time and are letting cook, when you have about 8 minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side.
When the rice on top is still quite al dente, take paella off of heat and cover. You must let it sit for 15-20 minutes. I’ve taken the lid off prematurely and ended up with a crunchy mess. Patience is the key.
Once you’re sure it’s ready uncover, garnish with lemon wedges and enjoy!

Read more: http://www.food.com/recipe/authentic-spanish-paella-148172#ixzz1YcRh5Jsg

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