Trailer Park Karma

One-Pot Canned Chicken Delight

Lately, I haven't had time to think, let alone write down what I cook. And believe me, I cook nearly every day. 

I know some huge percentage of America's out there dragging their kids from class to sporting event and back again, inhaling fast food along the way, but that kind of life doesn't work for my budget. I'm not complaining -- if I ate that way, I'd be pretty unhappy with how my body felt. 

But I'm also not one of those folks who just goes without eating when they get too busy. For one thing, passing out in a post office line at the age of 20 taught me some things. Number one, there are two kinds of bystanders in such situations: the ones who come to your aid and the ones who stare at you from a distance with their brows screwed up. And number two, if I don't eat the right foods at the right time, a cascade of unfortunate events occur. And not too many people will pick you up off the floor.

So, here's how it usually goes in my house, aside from special gatherings where I prep well in advance: My pantry and fridge are usually stocked with stuff that needs makin' -- not much ready-to-eat boxes or frozen, save for the typical burrito. After giving dinner some thought earlier in the day (or maybe even the day before, if meat needs thawin'), I wind up throwing together a few things with the intention of having dinner on the table in half an hour. Sometimes it works. Like today, I made use of the canned chicken that The Editor bought for some reason a few weeks ago...

One-Pot Canned Chicken Delight



2 cups cooked macaroni (The Editor prefers shells.)

2 tbsp olive oil

2 stalks celery, sliced small but not diced

1/4 cup onion, cut like the celery

1/2 to 1 cup exceptionally good broccoli florets from the local farmers market

1/2 tsp thyme

a shake or two of lemon pepper

2 small cans of chunk chicken, drained well

1 can cream of chicken soup

3 tbsp sour cream

1 tbsp shredded stinky cheese (we had romano)

small handful of cilantro (about 1/2 cup), chopped small

Heat oil and saute celery and onion on low-medium heat for about 5 minutes. Stir in broccoli, sprinkle with thyme and lemon pepper, and continue cooking for another 5 minutes, stirring frequently. Dump in the canned chicken, cover and cook on low another 5 minutes. Add the rest of the ingredients, including the macaroni, stir well, cover, and heat through for another 5 minutes on low.

Serve like you would any respectable tuna noodle casserole, which is what I first intended to make tonight. This was better.

A Little This, A Little That. You Got A Fed Kid.

The Little Editor is visiting. That means (besides a house full of giggles) The Editor and I are faced with the challenge of how to entice a smart, headstrong young boy to eat nutritious foods.

Fortunately, his mom (the same woman whose chicken liver recipe is the best I've ever had) left us with a list of Little Ed's faves. Only thing is, he's not eating in his natural environment. Or eating food that's prepared by the people he's familiar with already.

Good thing he's got a bouncy attitude, like most kids his age. And really, there's a lot to be said for an appetite that favors sameness, especially when you live on a budget like ours. And thank goodness for ketchup.

The other night, our special Valentine's Day dinner at home included homemade chicken nuggets. Winner winner winner! Whew. Today, we scored again. This time it was with one of his mom's recipes, altered to fit what we had in the cupboard. And they're tasty enough that I plan on making them again, even when the giggles have returned home.

The Little Editor's Cheese Pancakes

1 egg

1 & 1/2 cups baking mix (the kind that you use for everything from pancakes to dumplings to meat coating)

1 cup cottage cheese

2 tsp vanilla extract

splash of milk


Beat the egg well, then add and combine the baking mix, cottage cheese, and vanilla. Add just enough milk to make sure all of the baking mix is moistened. The consistency isn't like pancake batter at all. It's more like very lumpy, sticky dough. 

Plop spoonfuls into hot, melted butter in a frying pan. Cook on medium low heat until the first side firms up a bit (about 3 minutes), then flip over carefully and mash down a little with the back of your spatula to make a flatter pancake. Cook until golden brown all over, adding butter to the pan as needed. 

I made a couple of extra big ones shaped like hearts, then poked a few frozen blueberries in before flipping. Since they were so huge and already nicely browned, I made sure they were cooked through by sending them to the toaster oven for 10 minutes at 250.

The whole batch made just enough to serve the three of us. Served them hot with some sour cream and raspberry preserves on the side. 


We're gonna miss the giggles. A lot.

In Lieu of a Recipe, Haphazard Gardening: What's This Green Thing?

I know, I know, it's been ages since I put up a recipe. And believe me, I've cooked up a small storm. It's just I haven't taken the time to format and upload ingredients and directions. Call me busy. 

BUT -- in the meantime, I need your help, oh Happy Trailer Park Tribe: What the heck is this that we're growing in our prolific backyard meadow? Hint: There's a ring of it around the bird feeder, and nowhere else.

Besides, what else you gotta do besides watch the Super Bowl?