Stir in chicken pieces and serve.
Wednesday, January 23, 2013
Stir in chicken pieces and serve.
Tuesday, December 11, 2012
Take a few squash.....six to seven medium to small squash. Wash them and trim the ends.
Slice the squash and add to boiling salted water. Cook about five to ten minutes.
While the squash cooks. Chop one medium onion and two carrots.
Use a colander to drain squash. While it's draining....it should not be watery....open one can Cream of Mushroom soup and add to it one small container of sour cream. Mix together and add salt and pepper to taste.
Add drained squash to the soup/sour cream mixture.
I used a whisk to mix in the squash. You don't want to puree it.....just break it up into manageable pieces. Stir well.
Melt one stick margarine or butter in a microwave safe container. Add one-two cups Pepperidge Farm Seasoned Stuffing Mix to the butter. Stir well. Add more stuffing mix if you need to in order to get the butter mixed in. Spread some of the stuffing mix....just a little.... into your casserole dish. Reserve most of it.
Pour the squash mixture on top of the stuffing mix and spread evening in dish. Top with remaining stuffing mix.
Bake at 350 degrees for 30 minutes or until bubbly.
The recipe was my mother-in-law's....I made a few changes to it, and have made it for years and years. It's one way I managed to get a few vegetables down my the throats of my children when they were little.
This dish is always one we rely on for big family dinners......or like tonight....when I want a little "comfort" food.
Friday, November 9, 2012
Tuesday, October 16, 2012
It was a little stressful considering I wanted to put my own mark on the whole thing. After all......it was MY kitchen, right?
So....I combined the two recipes. Well, actually I combined the parts of both recipes that I liked, and this recipe has seen us through busy school days, nights at the ball field, and serves as a type of comfort food when we need it.
It's one of those things I make with NO recipe. I just know what it should look like. So.....I'll try......TRY to get it written down here.
First take one box (16 ounces) of linguine and cook it according to the package. I salt the water and add a little olive oil. I sample the noodles while they cook to make sure I don't get them too done......I generally take the pot off the stove once the noodles reaches the al dente stage.
Drain the noodles.
In the meantime chop one medium size onion. Throw it in a bowl with 2 cans of Cream of Chicken Soup.
Mix in one 8 ounce container Sour Cream, salt and pepper to taste, a small package of slivered almonds.
Add in 2-3 cups of diced, cooked chicken. I generally buy 2 packages of the diced, cooked chicken at the grocery store to save myself a step. I stick to breast meat.....
Mix everything well.
Add the noodles and mix again very well to coat the noodles.
Pour the noodle/chicken mixture into a glass 13 x 9 baking dish.
Melt 1 stick butter in a 4-cup glass container. Once melted mix in 2 cups Pepperidge Farm Stuffing Mix. Coat the dried breadcrumbs with the butter.
Spoon the breadcrumbs over the casserole.
Bake at 350 degrees for 15-20 minutes or until bubbly around the edges.
I generally serve this casserole with a nice green salad and rolls.
Wednesday, September 26, 2012
More and more as we order drinks here and there my husband and I noticed that many places are choosing to use ice balls rather than the boring smaller cubes when serving their cocktails.
You might not realize it, but ice is the most important ingredient to a cocktail.
Ice keeps what you are drinking at the appropriate temperature...and while you might not like the fact that the ice melts....it's actually a good thing. Water seeps into your drink and balances the blend and helps various ingredients to harmonize.
The ice ball is perfect for sipping whiskey....and as many bartenders advise...it just looks sexy cool.
The trend to use ice balls actually started in Japan. They carve the balls out of mineral water using an ice pick or a very sharp sushi knife. One of the tasks that must be completed if someone wants to join the National Bartenders Association in Japan is to be able to carve a perfect ice ball quickly.
Sunday, September 16, 2012
Fell in love with these wonderful chairs, but I can just see them with motor oil stains or ink.....or anything else that will head like a magnet in my house. Even with grown children my furniture is still a magnet. Still.....they are pretty.
I snapped a picture and then walked quickly away.
Monday, September 10, 2012
The good news....it was worth the wait. Seriously. I've decided our chicken should be marinaded using this recipe from now on......it's THAT good.
Recipe source: The little old website you will find here.
Put the amount of chicken you want to grill in the bottom of a big bowl.
In another bowl combine the following using a whisk:
1 cup vegetable oil
1 (10 oz) bottle Lea & Perrins Worcestershire Sauce
3 T. Italian Seasoning
1 T. Salt
1 T. White Pepper
Pour the mixture over the chicken, and refrigerate overnight, or for 4-5 hours...at least.
Remove chicken from the marinade to grill......Enjoy!!!!