Beef Broth and Vegetable Soup

Beef BrothYou got a day? Good because when you have that day, this one is a must make. It is the process of making rich beef broth. Once you have the broth, use it how you would like, in my case I created my mom’s vegetable soup, however you could use it for the french onion soup as well. This recipe is extremely easy to make, however the only factor is time, and when I say time, I mean 8-12 hours. The broth literally takes about 5 minutes to prepare, and the rest of the time is letting it cook on the stove. Let’s get started.


  • Large Soup Pot to hold everything listed below
  • 2 Large Onions
  • 4 Large Tomatoes
  • Bag of Celery, cleaned and base removed
  • 3 bulbs of garlic
  • 1 bag of carrots, washed
  • Beef bones
  • Package of short ribs (I used boneless beef ribs as I wanted more meat)
  • Red wine (optional)
  • Water

Vegetable SoupStart by rinsing your tomatoes, carrots, and celery. In your large soup pot, add everything. You do not have to cut up anything, nor do you have to remove the skin from the onion or garlic. Fill the pot with water and put it on the stove on medium heat. Once the soup has came to a boil, put it on medium-low heat, covered, and let this simmer for eight hours or more. Once the broth has cooked, strain the meat and the vegetables. I used a large spoon strainer for this process, making sure to get the bone out of the meat. I let this cool outside as it is cold in Wisconsin right now. In the morning, I took the solidified fat and threw it out.

This creates your beef broth.

For the vegetable soup, I brought the broth to a rolling boil, and then brought it back to simmer. During this time, I added the following ingredients for the soup, and stemmed away from my mom’s recipe as she does like adding corn or potatoes.


  • 1 Bag of frozen peas
  • 1 cup of corn
  • 2 potatoes (peeled and chopped)
  • 1 large can of chopped tomatoes
  • 1 large onion
  • 1/2 pound of chopped, fresh green beans
  • Salt and Pepper to taste

Add these ingredients and let cook for an hour or so. I left the soup pot on simmer all day and fed many people, including myself several times over. This is an excellent soup and could be eaten with some great crusty bread, by itself, or with the pepperoni rolls. Enjoy.

Pepperoni Rolls

Get ready, seriously. This recipe is so simple, yet so darn good, you, your kids, and your neighbors are going to be coming back for more. Let me just say, you cannot just eat one. This was justified by my family tonight. Here is the deal. I grew up with two really good cooks, my mom and my dad. I should not classify them as cooks as I should parents, as they both held full-time jobs, however figured out to make time for family meals. Dinner was important, and it is something I try to bring to my family; to sit down and have dinner together as a family. This can be a difficult task, depending on the variables (how many kids, work schedule, etc), however my parents always pulled it off, and we are doing ok ourselves.

Pepperoni Rolls Recipe

Back to the topic, pepperoni rolls. I cannot tell you enough how killer these are. Let’s get started.


  • Rhodes Dinner Rolls (make as many as you want)
  • 2-4 Sticks of Pepperoni (depending on how many rolls you make)
  • Block of mozzarella cheese, or cheddar cheese
  • Butter
  • Appetite

Line a baking sheet with aluminum foil. Then grease it with the butter, approximately one tablespoon or so. Take the frozen dinner rolls and place onto the sheet. I placed mine in a non-heated oven for approximately one hours and thirty minutes. Keep in mind this is a thaw process. Once the dough starts to thaw, cut your pepperoni sticks into 1 to 2 inch thick chunks, this goes the same with the mozzarella. Keep in mind that when you are cutting the meat and cheese to take a look at the size of the roll. It is not that big, however it does form pretty easily.

Once you are ready to embed the pepperoni and cheese, take one dough ball and with cheese going down first and the pepperoni stacked on top of that, push it down into the dough roll. Then begin to work the dough around the filler. This sounds weird, and I had to call my mom just to make sure, but no worries, it is pretty simple to do and only took me like six minutes to complete. Repeat this process until all dough is formed. I made a full baking pan, approximately twenty rolls. 😉

Pepperoni Rolls

Now is where you need to be patient. Not because the dough itself is a thing of beauty, but you have to let this rise, three times its size. Place a towel over the baking pan, and let rise in a warm room. Being that I am in Wisconsin, and there is no warm room, I placed back into the oven, covered for nearly six hours. Trust me, the time is worth it.

Once the rolls have risen, remove the towel, and remove them from the oven, then preheat the oven to 350 degrees. Let bake for nearly twenty minutes or until a light to medium golden brown. Let them sit for five minutes or so (I confess, I ate them right away), then go at it. For one of my kids who complains about pepperoni being on a pizza, he did not complain about eating three huge chunks of pepperoni out of the rolls. Go figure. I had these with a vegetable soup, then as a snack, however these things will rock as an appetizer at a party. Look out for another post or update to these as I have my own ideas as to handle these morsels of love. P.S. Keep in mind I did not shoot the last picture as to what is inside, it is truly a treat, and hence why only a small plate full are left. 🙂

Fried Chicken – Round 2

Fried ChickenThere are some many different recipes to fry chicken, and a handful of ways to go about it, however I typically stick with the two I know, and they are both delicious. I have written about my fried chicken once before, however this post is going to focus on the second batch, which in turn reminds me a lot of something you would get from Kentucky Fried Chicken. This is a process that can take some time, as you want to let the chicken soak in a couple of baths; one being a salted water bath, and the other, preferably overnight, a buttermilk bath.


  • Whole chicken, cut up (legs, wings, breasts, thighs)
  • One quart of buttermilk
  • Salt and Pepper
  • Oil
  • Flour
  • Eggs
  • Seasonings

In a large bowl, fill about 80 percent up with water and add about a 1/4 cup of salt. Add the chicken and let it soak for nearly one hour. After the soak, remove the chicken and give it a quick rinse, then add these to a large ziplock bag. Add the buttermilk, seal, and place in a large bowl to refrigerate overnight.

The next day, do the following in advance:

Fried ChickenGet 3 large ziplock bags. Add two cups of flour to two of the bags. To this flour add whatever seasoning you see fit for tasty chicken. I use onion powder, garlic powder, season salt, and black pepper. In a separate bowl, crack six eggs and whisk, then add to the third ziplock bag. Drain the buttermilk from the night before. Now we are ready to begin the coating process. This part can be messy, hence why I use ziplock bags and tongs for this process.

Using your tongs, grab a piece of the chicken and place it one of the bags of flour. Coat well, then add to the bag of eggs, toss to coat, then use the tongs to place it in the third bag of flour. Toss to coat well; I use my hands outside of the bag to massage it a bit. Transfer this to a wire rack and let sit until you are ready to fry. Repeat this process until you are completed.

In a deep fryer, add your oil. I use canola oil as my daughter is allergic to peanuts, otherwise I would fry with peanut oil. Heat on medium-high heat for a five minutes or so. Once the oil is heated through, begin to add the chicken, careful not to overcrowd. You will want to watch the temperature as you do not want to burn the chicken, and you also want to use new tongs to move the chicken around from time to time. The fry process can take nearly fifteen minutes, if not longer for each batch. When the chicken become golden brown, remove from the oil, drain any remaining oil (I used a strainer lined with paper towels), and hit the chicken with seasoning. Serve hot, or heck even cold.

This one is awesome for chicken tenders as well. Enjoy.

Chappatis with Garlic Sauce

ChappatiYou might have known by now, but I enjoy exploring food from other cultures. Not too far back I made dishes like curry and hummus. Exploring Indian food has been something on my mind for quite some time now, in particular the flat breads. In this post I bring you something like the tortilla to the latin community, the chappati. I came across this flour in my local grocery believe it or not. So I purchased it, and upon checking out, I get the usual strange look for the checkout girls, a look like ‘what the heck is that?’. I brought this home and got to work. These are so simple to make, much like the tortilla, and in fact, I used the tortilla press (which I highly recommend getting) to shape and flatten them out.


  • 4 cups of Chappati flour
  • 1/4 teaspoon of salt
  • 2 tablespoons of olive oil
  • 1 1/2 cups of water, room temperature

ChappatiBegin by mixing your flour and salt together in a mixing bowl. Here is the fun part, probably much like making pasta. Make a well in the middle of the bowl and begin to add the water, mixing in the edges of the flour, gradually. When everything is mixed, add the oil and begin to knead for a few minutes, shape into a ball, then cover with a damp towel or with Saran Wrap for nearly 30 minutes.

When you are ready to roll, or press for my purposes, you can use a bit of flour for dusting, then shape into equal parts, approximately 1 to 2 inches in diameter. Flatten and roll out into a circle shape, approximately 5-7 inches in diameter. If you are using the tortilla press, following my process I did for my empanadas. Once flattened, I heat a cast iron skillet to medium high heat. No oil is needed here as the oil is already in the dough. Add a chappati to the skillet and cook for a couple of minutes on each side. They might begin to bubble and that is ok, this is just telling you that it is cooking just fine. Flip, and continue to cook for a couple more minutes. Once ready, I simply put in a tortilla warmer. If you do not have one, cover with a towel. Repeat the process until you are done.

Garlic Sauce with LemonMy entire family loved these. They are similar to a tortilla, however seem a bit more healthy in nature. I served these with a homemade roasted chicken with garlic sauce.

For the garlic sauce, it doesn’t get any easier. In a blender, add these ingredients:

  • 2 bulbs, yes bulbs of garlic
  • 1/2 cup of lemon juice
  • pinch of salt
  • 1 cup of EVOO (extra virgin olive oil)

Put in the garlic, salt, and lemon juice into a blender (NOT a food processor) and blend until smooth on medium speed. Begin to slowly add in the olive oil. Continue to blend on the same speed. The mixture will form a texture much like mayonnaise. You can store this in the refrigerator in a glass container for up to a week or so, if it lasts that long. 🙂 This goes great with grilled meats, or drizzled on lettuce, or spread on chippatis.