In A Bluey Kitchen

Bush’s Bluey Beans

Meet Isabelle

She is Bluey’s #1 Fan and has been since she was a baby.

Actually, we all became fans after watching just a few episode’s. It is one of the kindest cartoons for children, and one of the funniest.

Isabelle knows every episode by heart and can recite and talk along with the characters. She knows exactly what they say, and she says it in real time with them.

When one episode ends, she will tell me which episode is coming up next before it is even announced. She knows all 3 seasons by heart. 🙂

(I just ordered a 3rd. Bluey Blu-Ray Seasons 1-3 because we have watched them so many times that the disks are over used and not working properly.)

Out The Door With Tutu And Isabelle

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To View Our Other Bluey Website Pages:

Click Here For: The Inspiration Of Bluey And The Heeler’s

AND,

Click Here For: A Bluey Birthday Pavlova For Isabelle

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Isabelle’s Bluey Chef Hat

Isabelle’s Tutu Papa Is A Trained Culinary Chef,

Those Two Will Have Lots Of Cooking To Do In The Future

But For Now, We Are Cooking BEANS!

Isabelle Can Act Out All Of The Bluey Episodes So We Bought Her The Cooking And Kitchen Things

I Added My Blue Pot of Brunswick Stew To Her Bluey Beans

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IN A BLUEY KITCHEN

One important skill that we can teach our children/grandchildren is how to cook.

Starting out with something simple is best. Just being able to heat up a can of beans is important.

This is my Baked Potato Sitting in a bowl of my Brunswick Stew

Bluey’s Fancy Restaurant

In Season 2, Episode 17 Bluey and Bingo Set Up A Fake Fancy Restaurant For Their Parents Bandit And Chili

My Brunswick Stew With Oyster Crackers

(Recipe Down Below)

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Stew And Beans

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My Brunswick Stew With A Baked Potato And Grilled Lemon Slices

Although it may be a bit strange to place a Baked Potato in my Brunswick Stew, I have Potatoes already in the Stew.

I also have Lemon Juice in the Stew as well, so everything does actually go very well together.

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We Love The Bush’s Bluey Beans

I Heated These Up For Isabelle To Introduce Her To Baked Beans

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Isabelle Playing In Her Bluey Kitchen

A Bluey Kitchen, And The Fancy Restaurant Game

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Isabelle Can Play In Her Bluey Kitchen All Day,

And The Beans Were For Lunch 🙂

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Isabelle Does Love To Set Up The Restaurant, And Serve The Foods

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Choosing Which Foods To Serve Bandit And Chili

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Bluey Baked Beans, And Our Baked Beans

I decided that I wanted to make my original Baked Beans, and I wanted to make Isabelle and her parents the Bluey Baked Beans for her to take home for the weekend.

I also knew that I didn’t want to season them up to the extent that I do ours. I wanted to make hers plain, but tasty.

I fried some bacon, making them Pork and Beans…

The small casserole dish is the Bluey Baked Beans, the large casserole dish is our Baked Beans.

I added Ketchup to each batch, some chopped Onions, Chopped Green Bell Pepper, Freshly Ground Black Pepper, Yellow Mustard, and a few dashes of Tabasco Sauce. I also added some Brown Sugar to each batch.

I Baked These On A 400F Oven For 30 Minutes – 40 Minutes.

I Crumbled The Bacon Into The Small Casserole, As Well As The Large Casserole,

I Also Added Some Bacon On Top Of The Large Casserole

Beans, Beans, Good For Your Heart.

The More You Eat, The More You…..

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She Ate Every Bit! 🙂

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Recipes Start Here

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Brunswick Stew

Although I am tripling the batch here, I will give you the ingredients for just one batch to make yourself..

Ingredients:

1 Whole Chicken

1 lb. Onions

3 lb. Potatoes

2 Cans Crushed Tomatoes

2 Cans Cream Style Corn

1 Can English Peas

1 Can Lima Beans

1 1/2 Bottles of Ketchup

1 Bottle Worcestershire Sauce

1/2 Cup Vinegar

3/4 Cup Lemon Juice

4 t. Tabasco Sauce

2 T. salt

Black Pepper

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Pink Post-It: Thaw Chicken

Whenever I make my Brunswick Stew, I always double/triple the batch.

Why? Because we love it!

We make so much of it because we enjoy it, we give it to our children and their families, and we freeze some to enjoy throughout the year.

Here I am Thawing Out Two Chickens

If they aren’t fully thawed before you start to cook them, you can place them into a batch of warm water in the sink until they are ready to cook.

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Where Do I Even Begin Here? 🙂

ALL OF THE INGREDIENTS!

You Will Need Some Sort of Food Processor

Like I said, I am tripling it and making it more towards our tastes.

I May Start Out With Two Pots, But It Ends Up Being Four By The Finish

My Two Chickens Boiling

Here I am making the Broth to use in the Stew. You can see the “Scum” on top of the pot at top, right.

I use that screen thingy to remove the scum and I place it onto another bowl or plate.

I want to try and keep my broth “clean.”

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I start out by boiling my chickens on a high heat, then when it becomes a rolling boil I turn the heat down a few notches so that it will continue to boil, but not boil over.

I also boil the chickens until the meat is falling off the bone.

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I have removed my whole chickens from both pots and placed them into a colander with large bowls underneath them.

You can see the Chicken Broth in the pot above? You can also see the rings around the pot from where the Chicken cooked? Well, I want to clean that pot before I continue to use it.

The Colander at left has one of my Chicken’s in it, and I’ve got the blue rimmed screen to the right, to strain my Chicken Broth into.

With the Broth safely in another pot, I will now wash the white one because it will be a pot I will need to continue cooking my stew.

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My Two Whole Chicken’s in the Colander’s/Bowls above.

This gives the Chicken’s a chance to drain the rest of the broth into the bowls.

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Time to Clean the Green Pot, left of the “rings” from boiling the Chicken.

Getting All My Clean Pots Together

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Letting The Chicken Cool

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Time For The Potatoes

Here I am using several Idaho Potatoes for my Stew.

You just want to wash them, peel them with a Potato Peeler, Poke Holes in them with an Ice Pick or a Fork…

Now, place your Potatoes into a large pot of water, set up to boiling, until tender.

So, while the Potatoes are Boiling….

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Time To Pick the Chicken

The Chicken has cooled a bit and now it’s time to pick it off the bones.

I prefer to remove the Chicken from the bones and place the good meat into a large bowl, while placing the bones and bad stuff around the Colander to be thrown away.

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The Potatoes Are Boiling

The fork is there to insert into the Potatoes to determine doneness.

You want the fork to slide in with no trouble. Then you know they are done.

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The Food Processor

The Food Processor is for grinding up the cooked Chicken. That is the traditional way of eating this stew.

Once I have ground all the Chicken, I place it all into a large bowl.

Like so….

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When the Potatoes are Fork Friendly….

Then remove them from the pot of boiling water and place them onto a cutting board to cool.

I’ve Got My Pots All Lined Up And Ready

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The Chicken Broth

Although I do have the broth from two Chickens, sometimes I need more broth so I make sure I have some on stand by.

I want to have 4 large pots of Brunswick Stew.

All Burners Are On a Medium-High Heat, Above

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Now, To Start Adding To The Pots

Our Ground Chicken Goes In First

You Can See That Beautiful Golden Broth!

My 4 Pots of Broth and Ground Chicken I Distributed

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Time To Chop The Potatoes Into Chunks

When they are cool enough, you want to chop them into bite sized chunks.

Then place them into a large bowl.

Time to distribute the Potatoes into all 4 Pots.

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Now for The Onions

These Are Yellow/Spanish Onions

They Are Perfect Here

It’s Really Just a Matter of Peeling Them and Chopping Them

They Are Going Into The Food Processor

Placing Them Into The Food Processor

You Want To Grind Them All Up

Now, Distribute Them Between The 4 Pots

Look! A Full Moon! 🙂

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At This Point, I’ve Got 4 Pots Simmering Away On Low

Time To Finish Making This Stew

The Rest of The Ingredients:

Chicken Broth, Ground Chicken, Potatoes, and Chopped Onions

I like to first add all the liquids. The Ketchup, Worcestershire Sauce, Vinegar, and Lemon Juice.

The levels will rise in the pots as we add the ingredients.

Because I have been making this Stew for so long, I go by my taste buds.

I also go by how I know the Stew should look, as in what color it should be.

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This Stew Needs To Thicken and Simmer Away

Look At That Beautiful Color

This Stew is NOT Brown, it is Burgundy!

Although I don’t have it pictured, I did add all the cans to all 4 pots. I did also drain the liquid out of all of the cans before adding the ingredients to the pots.

Now, it is a runny soup. But, we want a Stew.

It needs to simmer away some more…..

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