Category: Chicken

Tortilla Chip-Crusted Chicken Tenders, Tiger Beat Magazine & Nostalgia At The Old Five-and-Dimes.

11/11/2017

I stole something the other day.

countryliving.co.uk

No, not food.

Per se.

Let me try to explain.

I was at a doctor's office Wednesday.
A real nice one where they had a million gazillion cool magazines and not old ugly wrinkly ones that were four years old.

These were current magazines with shiny covers and nary a blob of
spaghetti sauce or coffee runs on them, unlike like the magazines at my house.

Remember when you were a kid and being mesmerized by the shinynessness
(that's a word, look it up,
in the Pretend Word dictionary)
of the magazine departments in five-and-dimes or
grocery stores or Woolworths?

Remember when you couldn't wait to buy the newest issue of Tiger Beat magazine??

My boyfrahhhn was Lance Kerwin up there.
Which one is he, you ask? Top right corner, FOOL!

Lance starred in James at 15. Remember that show??

No?
You don't remember that show??
Well it was only on for one season, I think.

Well just in case you need to brush up on what you were watching on Friday nights in 1970 while lounging on the couch in your footie jammies after eating mom's goulash and a couple slices of Wonder bread...

Anyway, back to what I stole.
I didn't necessarily "steal" this magazine,
I'm no convict, man!

I stole a page from the magazine. A page.
SHUT UP!!! I'm planning on returning it.
At next year's physical.

Just so you know, this magazine was from summer of this year.
It's not like it was a collectible issue or anything like the fall and holiday issue,
your honor.

Now do you want to hear about these
Tortilla Chip-Crusted Chicken Tenders
or not?

These tenders are super easy
and taste like a chicken tender in a taco shell, ha!
The dipping sauces are fantastic!

Here's the fixins.

This recipe is straight outta the Jul.Aug.2017 Midwest Living Magazine

Chip-Crusted Chicken Tenders

Makes: 4 servings
Hands On 20 mins
Total Time 35 mins

Tortilla chips provide the crispy coating for these kid-friendly (and kid-at-heart-friendly) chicken tenders. The easy dipping sauce can be flavored with Sriracha or honey mustard.

Ingredients

1/3 cup buttermilk
1/3 cup mayonnaise
1 1/3 cups finely crushed yellow corn tortilla chips*
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 pound chicken breast tenderloins
2 tablespoons sriracha or 3 tablespoons honey mustard

Directions

Preheat oven to 450 degrees . Whisk together the mayonnaise and buttermilk; transfer half the mixture to a shallow dish. Set aside the rest for sauce. In another dish, combine finely crushed tortilla chips, garlic powder and black pepper.
Dip chicken tenderloins in the mayo mixture, then the chip mixture, to coat. Bake on a foil-lined baking sheet for 15 minutes or until golden. For dipping sauce, stir Sriracha sauce or honey mustard into the reserved mayo mixture.

Tip

* You will need 5 ounces (or 4 1/2 cups) of chips to get 1 1/3 cups finely crushed tortilla chips.

Click HERE to go straight to the recipe on the
Midwest Living website so you can print it off or save it!

We start by crushing up the tortilla strips.

The recipe calls for yellow corn tortillas.

White corn would have a much milder flavor, which is fine.
Ima try that next time.

Prepare the mayo and buttermilk and the crushed tortilla chips and garlic powder and pepper.
You're only going to use half the buttermilk mixture, the other half you pour into separate dishes for the dipping sauces.

I used chicken breasts and just cut them into strips.
Dredging and coating station ready here, Houston.

Dredge the chicken strips in the buttermilk/mayo and coat in the crushed chip mixture and set on tray.

While the chicken tenders are cooking in the 450 degree oven (they cook QUICK!), whip up your honey mustard and
sriracha dipping sauces.

The tenders come out of the oven nicely coated,
slightly browned and crispy.

The yellow corn tortilla chips I used had a
strong corn taste.
The dipping sauces were delicious to cut some of the intensity of the corn.

I also made (or burned, ha!) sweet potatoes fries and the sweetness of the fries was a nice complement to the
corn-chipped tenders and the tangy sauces.

Sweet potato fries always look weird but they do be delicious!!

Okay kids, that's all I
got for today.

Closing out today's magazine-themed post are covers from a couple magazines I have laying 'round the ponderosa here.

Speed Age magazine
1955

Popular Mechanics
1983

Oh.
By the way, the Bay City Rollers would like to say from the cover of 1977's 16 Magazine:
"Have a great S-S-S-Saturday Niiiiiiight,
S-S-S-Saturday Niiiiiiiight!!"

Thanks for checking in, y'all!
I appreciate it!
I've been cookin' up a storm and will be posting several recipes this week including another Thanksgiving quick menu.
I can sense your eye roll, SHUT UP IT WILL BE EXCITING no it won't but hey it's new recipes....wait for it, wait for it...from a MAGAZINE!!!
Take care,
don't hold my 70s geekiness love against me, heeeeeeee
and we'll talk at ya soon!!!

Delightful and Delicious Oven-Fried Chicken with Waffles and White Gravy and Hey, Take a Gander Into a Messy Pantry...No Judging Though

1/2/2016

Hi Y'all!!!!!!!!!

How's everybody been????!!!

Little Boy Blue (4 year old grandson) in the first snow before Thanksgiving.

Miss Me???!!!

Marvin Miller's sheep in the back forty early December.

I've missed sharing with y'all!!!

Angie went white tissue paper and ultra shiny with doo dad curly doodle thingamajigs for the Christmas wrapping this year.

And guess what!!!

I made an AMAZING
Oven-Fried Chicken with Waffles
and
White Gravy
recipe today!!!

YES!! TODAY!!! I KNOW!!!
I was soooo excited, I just knew no matter what,
I had to share this with you!!

And it all started with the wrong bag of
potato chips in my pantry.
I accidentally bought these "Salt & Pepper" Kettle Chips yesterday for snacking during the Rose Bowl.

Typically I always buy these...

"Sea Salt"
Kettle Chips.

But the bag I accidently threw into my cart at the grocery was
"Salt & Pepper" Kettle Chips.

Shockingly, the Chicken and Waffle Recipe I reeeeeally wanted to make after googling this morning, featured...

that's right...

Salt & Pepper Kettle Chips!!!!!

Did someone just hear an angel play a horn?

Let me tell you, as soon as I discovered this Chicken and Waffle recipe and saw I had everything in the kitchen to make this.....I screamed to get my camera and started taking the most craptastic pictures ever!

These are the fixins for
Oven-Fried Chicken with Waffles
and White Gravy!!

Quick Note: This recipe is for two servings only.
If you want to feed more than two people, double or triple the recipe like I did!

Oven-Fried Chicken with Waffles and White Gravy
Featured on bakerbynature.com
Recipe author: dinnerfortwoblog.com
Yield: 2 servings
Serving Size: 1 serving
Fluffy buttermilk waffles topped with crispy fried chicken and creamy white pepper gravy.

Ingredients

For the chicken:
1 large boneless, skinless, chicken breast, sliced in half lengthwise
3 tablespoons mayonnaise
1 cup salt and pepper kettle-cooked potato chips, finely crushed
For the waffles:
1 large egg white
2 tablespoons granulated sugar, divided
1 and 1/4 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
3/4 cup plus 2 tablespoons buttermilk
For the white pepper gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup plus 2 tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons scallions, chopped, optional

For the chicken:
Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper or a silicon baking mat; set aside.
Place the chicken breast on a clean work surface. Rub the chicken breast halves with mayonnaise then generously coat all sides of the chicken with the crushed kettle chips. Don't worry if they don't all stick! Transfer the chicken to the prepared baking sheet and bake for 15-17 minutes, or until the chicken is cooked through and the outer crust is slightly browned. Transfer chicken to a plate and store in the microwave or a warmer drawer until needed.
For the waffles:
While the chicken is baking, preheat your waffle iron.
In a small bowl, using a hand mixer, beat egg white and one tablespoon of sugar on medium-speed until light and fluffy and soft peaks begin to form, about 1 minute; set aside.
In a large bowl whisk together flour, remaining sugar, baking powder, baking soda, and salt. Make a well in the center of the batter and pour in the melted butter and buttermilk. Whisk until mixture is smooth and no lumps remain. Using a spatula, gently fold in the egg whites, stirring just until incorporated.
Using a 3/4 cup measuring cup, scoop batter, and pour onto heated waffle iron. Cook until waffle is browned and crispy on the outside, about 5 minutes. Repeat for the second waffle. Once the waffles are done, place them on a plate and store inside the microwave or a warming drawer.
For the white pepper gravy:
In a small pan over medium-heat, melt the butter and whisk together with the flour for about 2 minutes. Add in the milk, salt, and pepper. Let simmer until thickened; about 5 minutes. Remove from heat.
Assembly:
Place a waffle on a serving plate. Top with chicken, then generously pour gravy on top of chicken and waffle. Repeat for the second waffle dish. Top with chopped scallions, if desired.
Serve warm.

Now I found this recipe from the bakerbynature.com website.
Check her website out, especially under Dinner recipes, her dishes look great!!
The recipe is from a newly published cookbook called
Dinner For Two
by Julie Wampler.
This is Julie's website: Dinnerfortwoblog.com
I bookmarked Julie's blog, it looks awesome!!

We start with the chicken....

There's only 3 ingredients to the chicken:

Boneless/skinless chicken breasts

Crushed Kettle Chips

Mayo

And now, for a very special love note to my sister-in-law:

Dear Kim,

USE MAYO!!!!

Love always,
Angie

We begin by crushing those potato chips!!

A large 13 oz. bag of potato chips crushed to a bit less than 4 cups.

Enough for 4 chicken breasts.

Slice the chicken breasts lengthwise.

Again, note...I fourpled the recipe.

I mean, I used 4 whole chicken breasts instead of 1.

Fourple is a word.
In the Pretend Word Dictionary.

Rub the chicken halves with mayo...

And then coat the chicken halves into that crushed
Salt & Pepper crushed Kettle chips.

Bake at 400 degrees for 15-20 minutes...
and the yummy chicken should come out looking like this...

Ahhh man,

can't you just taste that salty, peppery potato chip coating?

Okay, chicken is warming in the oven...let's get these buttermilk waffle ingredients pulled together.

Whip the egg whites and sugar until soft peaks form.

Whisk flour, sugar, baking soda & powder and salt.

Do you think my picture here would win me an award for
Most Boring Picture Ever?

I think so.

Shut up.

Anyhoo, make a "well" (FANCY COOKING WORD ALERT..."WELL") and throw the eggs and buttermilk in the...fancy "WELL"!

Whisk it all up and fold in the whipped egg whites...
this will make the mixture all fluffy...

Throw the mixture in the waffle maker.
(By the way, if you don't have a waffle maker, my advice is to get a waffle maker or borrow one and forget to return it, you won't regret it.)

Now make up that peppered white gravy with butter,
flour, milk, salt and pepper....

Whisk and cook until the gravy thickens...
yummy!!

FINALLY....NOW let's build a Waffle with Oven-Fried Chicken and White Gravy!

Light Buttermilk Waffle

Plus Salty Crispy Coated Chicken

Topped with creamy
White Peppered Gravy

Equals
Complete Deliciousness!!!

I'm telling you, this recipe is foolproof!!!
The salty chip coating on that juicy chicken breast, layered on a fluffy sweet waffle, topped with savory, tasty, finger lickin' good pepper gravy!!!

Foolproof!!!!!

I'm a complete fool and even *I* couldn't mess this up!!!!!!

If you want to print the recipe, highlight, copy and print the recipe up above or click on bakerbynature.com and print the recipe from there.

I hope you make this recipe sometime!!!
If you do, let me know how it came out!
Kids will LOVE this chicken with the potato chip crust!!

Okay, so anyway...
remember when I was talking about this bag of
potato chips
in my pantry earlier??

Well, I thought I would share pictures of my very,
very messy pantry with you.
I am clearly of the "Not Proud" folk of the world.
More like the "Dis be me, no excuses, I yam what I yam" folk.

Do NOT proceed any further if you are a judgey person :)

SHUT UP!!!!!!!
I told you it was messy!!!!!!!!!!!!!

Anyhoo, let's start with the Pepsi with real sugar that I keep in the pantry.
These are "teeny" Pepsis as
Tim says.
Small cans.
It helps Tim to not drink so much pop.

On the lower shelf are the extra dishes used for this here food blog, neatly organized.
:)

The lower shelf also brings us a menagerie of freezer baggies, internet recipes, and kitchen appliances.

The middle shelf here is stuffed with onions, potatoes, and canned goods.

Hey!
I bought a boatload of shallots for Christmas and then decided not to make the recipe....

Anyone need any shallots???

As you all know, I am not a baker.
I hate it.
Makes me itchy scratchy like poison ivy.
For some reason, baking ingredients takes up an inordinate amount of my pantry.

WAIT WAIT!!!!
See the box of Whoppers up there??? I made a Chocolate cake with Whoppers at Christmastime! Here, let me find a picture.

SEE!!!!
I did it!!! And I didn't even swear or threaten to throw the mixer out the back door!!!!

I lied. Of COURSE I swore and threatened to throw the mixer out the back door.
Duh.
Do you even KNOW me?

Let's move along to the other side of the middle shelf.

Vinegars,
oils, honey, raisins and a paper bag make up this space.

Look up on the right hand side on the wall there....

On the wall is this tea towel with measurements
and a vintage
Leave a Note box
with a broken
clock hand.

Let's see if someone left a note.....

Oh look. Someone did.
It says:

Dear Angie,

You are more beautiful than any of the Charlie's Angels and Ginger from Gilligan's Island.

Love,
Tim

Heeeeeeeeeeeeeeeeeeeeeeeeeee.................

Anyhoo,
I kind of have a thing for olive oils.

I try to buy the best I can afford.

On sale of course.

The other side of that shelf is the cereal and crackers.

It actually looks reasonably organized.

Huh.
What'dya know.
Weird.

Oh. Retract what I said about reasonably organized. In back of the cereals and crackers are a heap o' pasta and rice and such.

I will say one of my resolutions is to actually cook up items like these more, instead of having the expiration date tick tock by and then all of sudden I'm like WHAT THE WHAT, HOW DID THIS EXPIRE FOUR YEARS AGO AND I DIDN'T EVEN KNOW IT!!!!!!

I do love me the Zaza's Pasta and I keep stocked at all times!

Made right here in Iowa City,
it is!

On the top shelf of the pantry is the paper products,

craptastically organized as you can see.

And on the floor is a menagerie of crockpots and paper towels....

And the other side of the floor is bakeware and ice cube trays.

Ice cube trays.

Ice cube trays.

I have a fridge that makes ice cubes yet I feel the need to keep ice cube trays.

Ice cube trays.

Ice cube trays.

It's times like this I really have to wonder about myself.
Ice cube trays.
Four of them.
In packaging still.
Good golly.

Lastly, this is my sliding pantry door.
Straight outta the carriage stall of our 1870s barn.
Washed it down before they installed it with a garden hose and Dawn dishwashing soap and called it guuuuud enough.

We kept the original hardware and track. It sounds like a freight train when opened :)

In fact, everything is original.....

From the handle and the notch on the side...

To more notches and grease stains...

And all the imperfections...

This door is absolutely perfect to us.

Okay kids, that's all I have for today!!!
Heck, it was enough,
wasn't it???!!!
Next time, I'll thrill all y'all with my laundry room!!!

Dude, I'm kidding about the laundry room.

Seriously, seriously kidding.

Happy New Year!!
Have a great weekend!
Hopefully it won't be another three months before I post again!
Stay warm and we'll talk at ya soon!!

A Light General Tso's Chicken and a Reclusive Rocker

1/21/2015

I made this lightened up
General Tso's Chicken....

I had a hankering for Chinese but I wanted it to be healthy with as few preservatives as possible.
Enter this dish...Martha Stewart's Lighter General Tso's Chicken.

Here's the fixins for this tasty dish...
By the way, I've made it TWICE within the past week.

Okay so first cook up the rice. I see I used water here.

Usually I use chicken stock for more flavor but water was fine.

Rice done?

Okay, slice the garlic cloves, grate the ginger, trim the snow peas in half and dice up that chicken.

Now we'll start by making the sauce with the cornstarch
and water.

By the way, I DOUBLED all the sauce ingredients but the snow peas.
You WILL want extra sauce.

Now add in the snow peas, garlic and
grated ginger...unless you are my sister-in-law Kim who is allergic to ginger, then just leave the ginger out :)

Now add in the soy sauce, red pepper flakes,
and brown sugar...

So your sauce is ready.

Hang on tight though,

gotta get the chicken cooked up.

For the chicken we start with another thrilling picture of cornstarch and water except this time we also have two egg whites and pepper in there. Yoo Hoo!

Throw the diced chicken in the bowl...

And mix 'er all up!

Okay, get all your prepped food ready for the stove top...

Cook the chicken in a couple tablespoons of oil, you'll need to cook in two batches, don't crowd the pan...
takes about five minutes each side.

Remove the chicken from the pan and add in the snow pea liquid mixture...bring to a boil, reduce heat and throw a lid on it for just a couple minutes...

...until it's all nice and thickened like this....smells so good!!

Now throw that chicken back in there...

And toss to coat.....you likey?

Now if you use the correct amount of snow peas, there will be double the amount I have in there.
Remember also, I doubled the ingredients for the sauce...the soy sauce, brown sugar, cornstarch and water, red pepper flakes, ginger and garlic.

Plate some up!

General Tso's Chicken!

Only much lighter!

The pea pods are fantastic, the sauce is light and perfect, the coated chicken...really satisfies that Chinese food craving!

Okay, Martha hits another home run with another fantastic recipe!
Here's the direct link to Martha's website, just click HERE.

Martha Stewart's Lighter General Tso's Chicken
Straight outta www.marthastewart.com

Prep Time45 minutes
Total Time45 minutes
Serves4

Ingredients

- 1 1/4 cups long-grain brown rice
- 1/4 cup cornstarch
- 1 pound snow peas, trimmed and halved crosswise
- 4 garlic cloves, sliced
- 2 teaspoons fresh ginger, grated and peeled
- 3 tablespoons light-brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon red-pepper flakes
- 2 large egg whites
- Coarse salt and ground pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil, such as safflower

Directions

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Just click HERE to go directly to Martha's recipe print page to print this recipe off!.

While I was making this delicious dish,
the second time in one week,
I was listening to this soundtrack from the
Begin Again movie.

The movie is fantastic,
I loved it!

It stars Keira Knightly and Mark Ruffalo...

Also stars Adam Levine,

who was pretty decent, actually.

Here's the trailer for the movie.....

The movie was written by John Carney who also wrote Once

another awesome movie about singer/songwriters.

Begin Again features the Academy Award nominee for this year's Best Original Song from a movie...Lost Stars.

Much of the soundtrack was written by the reclusive former rocker
Gregg Alexander of New Radicals
fame.

Gregg walked away from fame just as his album
Maybe You've Been Brainwashed Too
was hitting great heights in the 1990s.

Who can forget this New Radicals song that totally defined the 90s...
You Get What You Give.
Click on it, go ahead, and start dancing!

So yeah,

this Gregg just walked away from it all,

just as his other single was charting too...
Someday We'll Know.

Ninety miles outside Chicago...

It's only in the last few months, since the nomination of the Lost Stars song, that Gregg has decided to come out of seclusion.

Even after winning numerous awards for writing Santana and Michelle Branch's song Game Of Love in the early 2000s...Gregg Alexander remained reclusive.

Who DOESN'T remember this song...

it was ALL OVER THE PLACE!

So, it'll be interesting to see what songwriter wins the Academy Award for Best Original Song next month
at the Oscars. And if it's Gregg, will he show up to accept.

By the way, Gregg's long time writing partner is Danielle Brisebois,

an accomplished singer/songwriter,

although you may remember her from
playing Stephanie in All In The Family and
Archie Bunker's Place.

If you scroll back up, Danielle is adorable playing the upright drums in the
Someday We'll Know video.

Okay kiddos, that's all I gots for today!
Gots is a word.
Look it up.
In the Pretend Word Dictionary.
I'll loan you a copy.

Okay guys, thanks for humoring me!!
Have a great night and we'll talk at ya soon!!!

openclipart.org

This Overnight Homemade Chicken Stock In A Crockpot Changed My Life

12/13/2014

So remember this post a month or two ago about the
Best Whole Chicken In
A Crockpot?

This chicken in a crockpot always came out spectacular,

and I was incredulous each time!

To top it off, the recipe author, Lisa Leake of 100daysofrealfood.com, takes the carcass and makes an overnight chicken stock out of it!!

YUP!
This de-boned carcass made up to 11 cups of awesome chicken stock for me!

I've made this stock probably TEN times in the last few months.

Just take that carcass in the crockpot up above,
and add a bay leaf,
a carrot,
celery, fresh thyme,
and parsley.

See, easy peasy....

Fill that crockpot up with water...

all the way to the top...

It should look like this...

and you will be sayin' to yourself...
yeah right,
this ain't turnin' out to be anything special.

But let it cook covered, overnight,
on low for ten hours...

And this is what you'll wake up to,

ten hours later!

Look at all that chicken-y flavor!

Now you'll need to take a sieve and sieve out everything but the broth...
this takes several minutes...be patient.

Look what you're left with...
11 cups of pure chicken stock goodness!

I'm usually short on time and have to refrigerate the stock for a day or two,
until I can get time to bagging, marking, and freezing it.

Okay, I just most recently made this stock AGAIN the other night.
In the morning, I freezer-bagged up the stock in 2 cup, 3 cup and 4 cup bags.

I throw the marked bags in the freezer and pull them out when needed for rice, soups (lots of soups!)
and anything else that requires broth.

This stock is so flavorful
and frankly it's basically free since you used the chicken carcass and drippings and a carrot out of the fridge and a celery stick!

Not only have I saved money by making my own stock, but the stock has no additives. This has helped change how I cook, seeing "whole" food in new and exciting, more healthy ways.

Okay, so here's Lisa Leake's recipe...

Overnight Chicken Stock in the Crock Pot
Straight outta www.100daysofrealfood.com website...straight outta
Angie's Note: The 100 days website is the best whole foods website ever.
INGREDIENTS

Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
1 onion, peeled and loosely chopped
1 rib of celery, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 sprig fresh parsley
1 sprig fresh thyme
Salt, to taste
Note: If you are missing any of these ingredients I wouldn't let that stop you from making it anyway.

INSTRUCTIONS

After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that's leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top).
Turn the slow cooker onto "low" after dinner and cook all night long or alternatively you could start it in the morning and cook on "low" for 8 – 10 hours during the day.
After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice. This stock is great in soups like chicken noodle soup and also in rice like risotto.

And here's the recipe to print
Click on the download over to the right there...

overnight_chicken_stock_in_the_crock_pot.docx
File Size:	15 kb
File Type:	docx

Download File

OR...just click on this and it will take you directly to Lisa's recipe.

In closing, I'll throw some Christmas-y pictures out there from my house.
I used to go over-the-top and this year is quite...minimal.

Okay, this is the only tree in the house and it is a little one too.

I used to put up 13 Christmas trees and a ton of other vintage decorations back in the old farmhouse. Took well over a month to decorate everything.

There's a lot less room in this little cottage style house, so we're keeping it super duper, easy peasy simple this year.

Frankly, it's nice to focus on other things of the season this year, rather than to wrap oneself up into ribbons and presents and trees and collections of Santas and Christmas plates and churches and nativities and thousands of vintage ornaments and totally tacky vintage 50/60/70s lights....okay, now THOSE I do kind of miss :)

In the narrow entryway is an old 40s record player that gets random stuff thrown on it, of course.
I nailed a few things up that were in the bottom of a box in the garage...

We have candy canes
in a memory ware vase.

And these vintage plastic nativity scenes...
oh my, if you only knew how many actual vintage nativity sets I used to put out...oh my! But for now we have these cute three.

Some close-ups...

Almost forgot about this little elf I found...

The candy canes are on a small pile of Christmas books that were in the bottom of the box too.
Here's a book from 1916...love the cover!

A thin little Christmas songbook from 1950...

With the traditional hymns inside...

And Jingle Bells handwritten in the back...

And my favorite,
a festive looking Christmas Carol booklet from 1954...

I love the graphics too...
We Three Kings of Orient Are

I Saw Three Ships

I Heard the Bells on Christmas Day

Oh Come, All Ye Faithful which apparently is also titled Adeste Fideles

Oh How Joyfully there on the right hand side. I was not familiar with that song.

Christ Was Born on Christmas Day

And of course, Silent Night

Last thing to bore you with,

not vintage,

impulsive buy,

but only paid 70 cents for it,
clearance clearance clearance :)
So I bought six of them.
What?

Okay, that's all I gots for today, folks!
Yes, gots is a word. Look it up. In the Pretend Word Dictionary.

Am going to try baking (this can't be good) one more time this month...we'll see how it goes...Whole Wheat Snickerdoodles...

Have a great Saturday, Guys, and we'll talk at ya soon!

A Chicken Pot Pie That Is Delicious And A Whole Bunch Of Other Nutty Thoughts That Include Old Rail Road Dining Cars, Of Course

12/9/2014

I meant to tell y'all
I've been cooking away....

Yeah, that about sums ME up right there...
throwing mustard in an egg pan.

However, I really have been cooking a lot....

See, Chicken Pot Pie! Made with a cheater store bought pie crust. And it was yummy!

This is me, in my kitchen, making Chicken Pot Pie....

Well, maybe not exactly in a pink dress and pearl necklace, but I am always very-well-organized.

Okay, fine, you got me.
I can't fool all y'all.

You KNOW I recoil from doing dishes,
and this is really how I roll in da kitchen.

Frankly, I don't mind living with a week's worth of dirty dishes...

What? The pans are right there handy when you need to use them again, you never have to search for them.

And look,
This next picture should prove that I have been cookin' and sweatin' away with the recipes....

Oops.

Wrong
picture.

Here, here's the correct picture....

See all these recipes?? Yowza, I've made almost all of them over the last nine months, including several out of cookbooks!
Just haven't had time to write about them.

Plus several of these recipes were just...okay,
kind of...
at best.
And some were downright blechy.

Now I am aware some of the not-so-great ones were most likely the cook's ineptness (raising hand, giving a holla, big shiny arrow pointing to me)
and not the actual recipe.

But HEY! I made this and it was awesome!!!!

Okay, that's
a lie.
I haven't made it "in real life" "outside of my dreams"
if you want to get all "technical" about it, but I know it will be awesome when I do.

I should probably share real quickly that I got new dining table chairs though...

CRAP! Wrong picture.
Huh,

how'd that happen?

Actually the chairs below are my kitchen/dining chairs...they are not quite as "elegant" as my dream chairs up there *drooooooling* but they were cheap-a-rooni.
Came right smack out of the summer kitchen...vintage 70s chairs.

Here's a better picture without all the crap around.

Not bad, huh?

They are in mint condition and I do like the silver framing.

And nevertheless, my little house could not accommodate upholstered chairs anyway,
as much as I do love them.

Know what kind of dining I would LOVE to have
in my house, though?

Courtesy Amtrack Blog

Yup, I would love to have a vintage railroad dining car in my house,
just like this 1970s Amtrack dining car.

We could all sit down at those dining car tables,
and I would whip out this menu from an actual Amtrack passenger train in the early 70s, and we could all feast on the food...
providing somebody else made it all up for us ahead of time, of course :)

Courtesy Amtrack Blog

I'm actually most interested in that Holiday Relish Tray.
What about you?

Now I'm not too picky about the size of the railway dining car...it could a 1950s railway dining table,
like this one,
from a scene from White Christmas.

You know this scene, yes?

Snow
Snow
Snow!

I'm getting goose bumps right now just seeing these opening credits.

Okay, I love every scene in White Christmas,
but in particular this one. Don't know why.

Could be because they're talking about sandwiches, though.

Siiiiiigh.

Here's the stage for the outside of the Columbia Inn...

Courtesy Hookedonhouses.net

....and the interior.

...and when it FINALLY began to snow.......

Cue the music!!!
I'm dreaming of a White Christmas, just like the ones I used to know...

Okay, okay, I'll stop yammering about silliness and get to the seriousness of what I really want to share....
...
...
...
...
...
...

That's right,
Chicken Pot Pie.

Yummy, tasty, let's-have-this-every-night Chicken Pot Pie.

This is Pioneer Woman's recipe and I've made it probably 12 times in the last three months. Yup, about once a week.

So here's the fixins for this easy, tasty Pot Pie. The wine is not necessary, it can be omitted.

Now it calls for three cups of shredded chicken or turkey.
This particular night I pulled out what I had in my freezer. Other nights I will boil up some chicken or often, I'll use a grocery's Rotisserie chicken.

Now you can make your own pie crust or just use a frozen one from the grocery.

I buy these organic Whole Wheat pie crusts.
Tim is sensitive to white flour so I try to use other grains as much as possible.

And look, very few ingredients in this one: Organic whole wheat flour, organic palm oil, water, organic cane sugar, sea salt. That's it!

Anyway, let's get started...

Chop up the carrots,
celery
and
onions.

Melt the butter up...

Add those colorful veggies in and saute for a few minutes, until the onions get translucent.

Add the shredded chicken....

Lookin' good all together now!

Next steps....

Sprinkle the flour on and stir...

now add the chicken stock in...

and the wine (if you're using It).

Season with salt and pepper.

Okay, here's where you add the turmeric.
Turmeric is a healing spice, it's been used for centuries. It's also one of the main ingredients in curry.

One of my most popular posts that gets a ton of hits every single month is the post I did on turmeric, curcumin and curry.

Click here for the link.

Continuing on.....

Add the turmeric and cream and stir until bubbly.

The mixture should thicken up a bit at this point.
If it thickens up too much, just add in a splash or so of additional chicken broth. I've had one be not thick at all and another time I made it, it was too thick.

Pour the mixture into a casserole dish...

Okay, now let's take this nice earthy, whole wheat pie crust and whip it out of the tin very quickly...
don't overthink this...

Flip it right on that dish!!

Okay, now this is what I mean by don't
overthink this part.....

Two weeks earlier I made this same dish but decided to ROLL OUT the pie crust before setting it on the dish....

Eight.

Yeah.
So anyway...

DON'T DO THAT!

Okay, let's go back to the correctly applied pie crust
and brush an egg/water mixture on top. Also poke fork holes in the crust so it doesn't turn into a big Jiffy Pop popcorn bag on ya.

Bake uncovered for around 30 minutes or until
golden brown.
Look at this, will ya!!

Can you see the bubbly chicken goodness peeking out of the corners? And that earthy crust!

Scoop out a serving or two...

I have made several pot pies and this recipe is pretty yummy-tummy tasty.
Tim devours it. The adult kids love it. Our little grandson asks for it..."Grandma, you have pot pie?"

Pioneer Woman's Pot Pie
Straight outta her website www.thepioneerwoman.com
Angie's Note: You might get 6-8 servings out of this, usually more like 6, tops.

Ingredients

4 Tablespoons Butter
1/2 cup Finely Diced Onion
1/2 cup Finely Diced Carrot
1/2 cup Finely Diced Celery
3 cups Shredded Cooked Chicken Or Turkey
1/4 cup Flour
3 cups Low-sodium Chicken Broth, Plus More If Needed
Splash Of White Wine (optional)
1/4 teaspoon Turmeric
Salt And Pepper, to taste
Chopped Fresh Thyme To Taste
1/4 cup Half-and-half Or Cream
1 whole Unbaked Pie Crust
1 whole Egg
2 Tablespoons Water

Preparation InstructionsPreheat the oven to 375 F.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.

Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.

Once it starts to thicken add the turmeric, salt, pepper, and thyme.

Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.

Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.

Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)

Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

To download and print off recipe,
just click over to the right there....

pioneer_womans_chicken_pot_pie.docx
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Download File

If that download doesn't work, this takes you right to Pioneer Woman recipe, click here.

Okay, that's all I have for today kiddos!!

I'll leave you with a picture of Little Boy Blue (who is 3 now...3!!!) who insisted on wearing his Grandpa Tim's
1965 childhood Batman helmet before bedtime.

Little Boy Blue would like all people to know his name is not "Batboy" when he wears the helmet, it is "Batman" and he will correct you every time.

Okay guys, have a great week and we'll talk at ya soon!!!

So This One Cookbook Author Calls This "The Best Whole Chicken in a Crockpot" And Seriously Dudes, The Chick Ain't Lying

10/19/2014

1 Comment

Hi Hi Guys!!!
I have a super great,
whole crockpot chicken recipe
to share with you!
I am soooo glad I found this recipe!

It's called
The Best Whole Chicken In A Crock Pot.

I'm always dubious when someone titles their recipe "the best" or "best ever" or "absolutely incredible."
Aren't you?

But this whole chicken in a crockpot really is THE BEST whole chicken in a crockpot!

And look at that awesome broth in the bottom that can be refrigerated or froze
for upcoming soups and dishes!

I used this crockpot chicken for an apple, black bean and rice recipe one night that called for rotisserie or cooked chicken. We made panini sandwiches out of the leftovers the next day and day after.

So this recipe is from www.100daysofrealfood.com

100 Days is one of my favorite websites, ever!
This chick, Lisa Leake, is completely
down-to-earth and she shares all real or whole foods recipes.

Lisa has a new cookbook.
Her story of how and why she started a website is just so normal....she just wanted her family to start eating better by cutting out
processed foods.

That could be any of us, right?
We all want to eat better.

So this is the
line up of the spices. You probably have all of these in your cabinet.....
Black pepper
salt
cayenne
onion powder
garlic powder
paprika
thyme.

Mix 'er all up!

Cut up an onion...
I used what I had in the fridge,
1/2 red and 1/2 yellow...

Throw the onions in the bottom of the crockpot first....

Then rub the spice mixture all over the chicken, including under the skin of the breasts and inside the cavity...and set the chicken on top of the onions in the crockpot.
Cook on high for 4 hours.

And here's what four hours looks like!

Okay,
I have to say,

this was the first time I made this chicken,

and it had a nice scowl on it.

Now,
this is a picture from just TODAY
(YES, I made it again today!)
and the scowl isn't there this time,

but the flavor is still the same!

See all that saucy, brothy flavor and onions up above there????

Well,
stick the broth in the fridge and let the fat form to the top ...

Now skim that bad old fat from the top and throw
the fat away!

The broth on the left there will be frozen for future use
in a soup.
The chicken, pulled out of the refrigerated broth, will be used for sandwiches or soup yet this week.

So out of this one chicken comes a bunch of pulled white and dark meat chicken and about a cup or cup and a half of yummy chicken broth.

I went ahead and froze the chicken broth...

will use that in soups and other recipes here in the next few weeks.

Recipe: The Best Whole Chicken in a Crock Pot
Straight outta the website www.100daysofrealfood.com
Lisa Leake, recipe author

Ingredients

2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken

Instructions

Combine the dried spices in a small bowl.
Loosely chop the onion and place it in the bottom of the slow cooker.
Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!

100_days_crockpot_chicken.docx
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Okay, this was just a quick post today!
Ah, ah, ah, ah, ah.....

just a minute there
Speedy Gonzalez!!!!!

I would like share

that if anyone has seen the cover of this magazine...

...um, well, feel free to make me up any of these desserts and bring them over.

I'm not picky, swear!

HA!!

Okay. Lastly, our adorable, awesome, sweet, amazing, super duper little cutie pie of a grandson (our one and only grandchild!!!) had a 3rd birthday party yesterday!!! Now how cute is Little Boy Blue...
he's getting sooooooooo big!!!!

He was so excited to have candy! and goodies! and cake! and gifts! He loved his ice cream cake his mommy and daddy made for him!

Deer Reederrs of Gramma Angee's Blog,

It impotant to yick frosteeng
off kandels.

Kandels should never bee thrown away with frosteeng on them.

Yuv,
Yittle Boy Blue

After ice cream and cake,
Little Boy Blue got to go outside and play,
just special,
on the trampoline, with his Auntie and Uncle,
who love him soooooo much!

Okay, that's all I got for this week, guys!!

It's been a big week of sales, service, getting 7 new vehicles delivered...

All we have to say to that is...

TOTALLY AWE-SOME!!!!!
:):):)

Hey!!

Have a good night, Y'ALL

and we'll talk at ya this week!!

1 Comment

Yummy Boneless Skinless Chicken Thighs and a Movie Called Omaha. I Mean Nebraska.

7/16/2014

This is a boneless, skinless chicken thigh...simple...easy...tasty weeknight meal.

We watched this movie while I prepared and cooked up this tasty chicken thigh dish...

Nebraska (2013) is about Woody, (played by the exceptional Bruce Dern)
who lives in Billings Montana.
Woody thinks he's won a big sweepstakes prize.
He wants his son David, (played by Will Forte) to take him to Lincoln, Nebraska to claim his million dollar prize.

Woody's wife Kate, is played by the uber amazing, super talented,
coolest woman ever, June Squibb.
Goodness gracious, June was 83 when they filmed this.....83!!!!! I love you June Squibb!!!! Could you be any cooler??!! Will you be my new auntie?

Angela McEwan,
as Peg Nagy,
(Woody's early
childhood girlfriend),

was exceptional as well.

Nebraska
was directed by
Alexander Payne
of
Sideways
directorial fame.

Loved Sideways!!

I loved everything about Nebraska....every.thing!!!

Nebraska was nominated for six (6!!!)
Academy Awards....including

Best Director (Alexander Payne)
Best Actor (Bruce Dern)
Best Supporting Actress (June Squibb, my new auntie)
Original Screenplay

This is the trailer for the movie.
 Red Alert: This trailer has swears in it! Several of them. Like eight swears. You will not care for this movie if you don't like movies with swears in them.
Although I will tell you, my mother-in-law is a refined lady and she loved this movie too.

Anyhoo, let's get back to this
tasty chicken thigh recipe.....

Here's the real deal though....

DUDE!

Boneless, skinless chicken thighs
don't exactly have a ton of meat on them.

You is gonna have to eat possibly three of these to fill up.
Just so you know....

So here's the fixins for these tasty morsels...

Oh, oh, I paid $2.38lb for these thighs....pretty reasonable!

Okay, for the baking sauce,

mix up the chopped garlic, olive oil and balsamic vinegar.

Add in the brown sugar, dijon mustard and
red pepper flakes....
...this sauce smells ah-mazing by the way!!

Salt and pepper these thighs up....

Now drizzle that deee-licious baking sauce over these thighs....

And throw them in a baking dish and into the oven!

Bake for 20 minutes or
until the
meat thermometer reads
165 degrees.

DO NOT OVERCOOK THESE....YOU WANT THESE TO
BE JUICY, DONE BUT MOIST!

Hello fully cooked boneless,
skinless thighs!!

Wait!!!

Tent these up with aluminum foil to keep the heat in and the chicken tender!

Now
take the aluminum foil off after a few minutes
and begin drooling.

Plate up these thighs with a nice,
big fresh salad!

Psssst.....c'mere.....even with that big salad, I still needed TWO chicken thighs to fill me up.
These thighs are so moist and tasty but they are small.
Tim says the flavor is not evident immediately,
he said the flavor comes in the back door on every bite.
I have to agree with him, the flavor is subtle yet layered.
Savory, tangy, tasty, with just a tad bit of sweetness going on.

I will definitely be making this Chicken Thigh recipe often...even for company.
It's from the website www.thekitchn.com

Click over yonder to Print.

how_to_cook_boneless_skinless_chicken_thighs_in_the_oven.docx
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Okay, so if you're from Iowa,
you know we've been having one rain day after another! Here's a few shots taken after yet another rain last week.....
Dark, stormy clouds still to the south....

After that particular shot of rain, the clouds weren't
moving away too fast ....

And yet the bikes against the barn look like they're ready to be ridden any time now....just bring your Mary Poppins umbrella :)

New sidewalk finally poured and getting wet, the rain just keeps-a-comin'...

And dusk-time settles
on the old 8 ft garden gate
hanging out at the side of the garage....

Okay folks, gots to go for now.
Am going to attempt a Double Crust Marion Blackberry Crisp today.

Um,
I think that's called "baking" and we all know how I feel about baking.

This recipe only has 7 ingredients so I can't possibly
screw it up, right?

Right?

7 ingredients. Pshhhhh. Simple.

Right??

Talk at ya soon :)

Frankie & Annette Think You Should Try This Colorful Taco Salad

6/26/2014

Hi Hi Hi There!!!

This magazine cover makes me want to ride my bike
over there, wherever this house is,
and
knock on the door
and ask to see the rest of the house.

Except the only bike I have to ride over there
would be this one.

And it probably hasn't been ridden for 30 years.

I'm a sucker for bright, shiny things though, like colorful magazine covers.

And

 Taco Salads.

Now I know everyone has their own version of
Taco Salad
with their choice toppings.

I just happen to like an array of choices for toppings.

Here's the fixins I use for my yummy Taco Salad.
(I am missing the tortilla chips and black beans in this picture.)
Don't forget either one, they add nice depth and crunch.

I FORGOT THE BLACK BEANS FOR THIS PICTURE! DON'T FORGET THE BLACK BEANS! AND TORTILLA CHIPS!

Do you see the "cilantro" over there, on the
right hand side of the counter?
In that small clear dish on top of the olive container?

Well............................that isn't "cilantro"....

It's
a

It's really parsley.

Okay,
if you're not thoroughly grossed out by my silliness
(and apparent ineptness to clean out my produce drawer *sigh*)

we can continue on............

Anyhoo,
Season up those chicken breasts with Taco Seasoning and grill these babies up.

This is the recipe for the taco seasoning mix I make.
http://allrecipes.com/Recipe/Taco-Seasoning-I/Detail.aspx
If I'm in a total hurry, I just use the spice packets they sell in the store.

Now fry or bake up the best food ever created in life: (but only if you are not a vegetarian or vegan)...
BACON!!!!

Then start pan roasting the corn.
Take the ears of corn and scrape the kernels off....

Throw the kernels
all in a heated pan with canola or
olive oil.

Roast until you get a nice brownish color color going on. Throw in some salt and pepper.

Try to keep your hands,
forks,
spoons,
your hands,
your hands out of this pan of corn while it's pop, pop, poppin' away!

See! ALL THE HARD WORK IS DONE!!! Now all you have to do is chopchopchop
up the following....

bell peppers,
jalapeno,
red onion,
green onion,
cilantro,
avocados,
tomatoes,
olives
olives.

Oops, conveniently I do not have a picture of such laborious work. Probably because I was chopping up the crap real quick to get the feast on the table!

So here's all the goodness set out ready to be plated up.

Now I like to mix up some Ranch dressing with some good old salsa as the dressing....

Now plate up that salad!!!

Throw that ranch and salsa on!

This is so tasty!!!

Here's the toppings I use...

Angie’s Taco Salad
Courtesy www.turnkeyqualitycars.com

Ingredients

· Seasoned, grilled chicken breasts

   Use a taco seasoning packet or…
            Taco Seasoning Recipe:
            1 Tbsp chili powder
            ¼ tsp garlic powder
            ¼ tsp onion powder
            ¼ tsp crushed red pepper
            ¼ tsp dried oregano
            ½ tsp paprika
            1 ½ tsp ground cumin
            1 tsp sea salt
            1 tsp black pepper

· Lettuce…romaine and spinach, chopped and thrown together
· Tortilla chips
· Your favorite salsa
· Ranch dressing
· Sour cream
· Black beans, rinsed and drained
· Avocado, sliced or chopped
· Green Pepper, diced
· Red pepper, diced
· Red onion, diced
· Green onion, chopped
· Bacon, fried up crispy, and chopped
· Roasted corn, pan roast in canola oil
· Cilantro, chopped
· Black olives, chopped
· Jalapeno, diced
· Shredded cheese, your choice, I like to use pepperjack
· Tomatoes, chopped

Prepare and set everything out in separate bowls.

Encourage everyone to make their own unique salad.

Clean-up is easy…throw paper towels or plastic wrap over leftover bowls and stack in fridge for the next meal.

Enjoy!

Okay, you can print this recipe off if you click on that little, tiny, gray, Download File thingie right below this.....look how tiny that is!!!

angies_taco_salad.docx
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Before I sign off here today, with yet ANOTHER-ROUND-OF-RAIN
coming in....

a couple of people have something they wish to say .....

The sun will come out tomorrow!

Okay, that's probably the wrong movie for that song,

but here's Frankie and Annette singing
I Think, You think....
bet you'll be humming this the rest of the day :):)

Okay kiddos,
have a great rest of the day!!
Talk at ya soon!

Green Chile Pepper Jack Enchiladas - Yes, I'll Have The Whole Pan, You Got An Issue Wit' Dat?

6/21/2014

Green Chile Pepper Jack Enchiladas

They look horrible,
don't they?

If you make up a pan of these,
you.must.not eat.them.

They are dreadful.

Just dreadful.

You must instead bring them to me.
I will dispose of them for you.
Because I am kindhearted like that.
OH, also.
If you could bring over a small pot of Mexican rice, some cheesy refried beans, and a couple of Pepsis with that pan of horrible enchiladas, that would be awesome too.
I will dispose of ALL that rubbish.
Never you fret, I always have YOUR best interest at heart.

Heeeeeeeeeeeeeeeee...................

Okay,
so these are the fixins for these delicious, creamy enchiladas.

I used
Old El Paso Mild Green Chile Enchilada Sauce.

And the recipe calls for shredded Pepper Jack cheese,
so I picked up this Kraft brand.

So I boiled the chicken breasts in chicken stock.

Now shred up that tasty chicken....

Be sure
to appropriately salt
and
peppa
up the chicken....

Add 1/2 cup of that green enchilada sauce and the handful of pepper jack cheese....

Add the green chiles and sour cream
and cumin...

WAIT, WAIT!!! Don't forget that cilatro!!! What were you thinking, forgetting the cilantro??!!

Now stir it all up together!

Now start stuffing those flour enchiladas!

I used whole wheat enchiladas,
although now I use just organic tortillas.

FYI : PICTURE HIJACK!!!

Dear Readers,

I have no idea why I took a picture of this luscious, luscious bag of Ruffles potato chips ...and creamy container of dee-licious french onion dip.

Other than the fact that they are my best friends :):):)

What?
Shut up!
Like you've never called a quart of Ben and Jerry's your best friend.

Anyhoo, fill that tortilla shell!

So yeah,
with these huge tortillas,
this recipe only made seven enchiladas...use smaller tortillas and you can get 10 out of these.

Drizzle the green enchilada sauce over
the enchiladas....and stick in the oven for 30 minutes...

Okay. So I see I have a picture of the TV set in amongst these enchilada pictures.

I gather I was watching a football game whilst making this yummy dish.

I'm a regular
Angela Lansbury sleuth, apparently.

STOP!!!!
Do NOT dig into this deliciousness yet.
Now just wait a sec here..........

....Add the rest of the cheese on top....

....Like this....and throw into the oven for
5 more minutes.

And this is the goodness that comes out five minutes later...

You likey???



Well, go ahead and grab an enchilada!

This is but one enchilada.

You will want to eat two.
Because the green chili enchilada sauce combined with that pepperjack cheese MAKES you want MORE MORE MORE!

Okay......
Here's the recipe..totally doable!

Green Chile - Pepper Jack Cheese Enchiladas
From www.richestoragsbydori.blogspot.com
Courtesy www.turnkeyqualitycars.com

Ingredients
3 large or 4 medium chicken breasts
1 pkg of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)
1 can of green Chile enchilada sauce (Hatch was really good from Smith's)
1 small can of diced green chile's
3/4 cup of sour cream
1/2 teaspoon of cumin powder
small handful of chopped fresh cilantro
1 pound of Pepper Jack Cheese shredded
Angie also uses Chicken Stock to boil the breasts in

Directions
Cook and shred your chicken. Season them and boil until just cooked through. Shred with two forks and let cool. Put shredded chicken in large bowl and add 1/2 cup of enchiladas sauce (save the rest), small handful of cheese, 1/2 can of green chile's, 3/4 cup of sour cream, 1/2 tsp of cumin, a handful of chopped cilantro and salt and pepper to taste. Roll the chicken mixture into the tortillas and place in a greased casserole dish. Pour the remaining enchilada sauce on top and spread evenly. Bake for 30 minutes at 350 degrees and add the rest of the cheese on top for the last 5 minutes. You can serve with a side a sour cream.

So I guess you can click on the Download File thingie there and then print off the recipe...beings that my website provider thingie
TOOK AWAY THE "PRINT" OPTION!! IDIOTS.

green_chile_pepper_jack_cheese_enchiladas.docx
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Download File

So I hope you make up a pan of these delicious enchiladas soon!
Thanks for checking into my blog, by the way!!!

I leave you with a picture of Tim cleaning out his shop late Friday evening....

Except it doesn't end there.
Tim spied me taking his picture and proceeded to play the
guitar aka shop squeegee, and serenade me with rock songs....

...all the way out into the driveway...

So yeah...
that was my Frytown Friday night :):)!!

Okay guys, that's all I got for now!
Next time, I think Ima share how I make a (relatively quick) and tasty taco salad.
YUM, yum!!!

Have a good rest of the weekend kiddos,
and we'll talk at ya soon!!!

Healthy Avocado Chicken Salad

6/13/2014

Healthy Avocado
Chicken Salad....

I could eat a whole bowl!

But before I talk about this totally yummy,
lightened up
Chicken Salad,

I must ask a very,
very,
important question...

Do you think my light is ugly?

My mom (who shall remain nameless but who may or may not be known as
"Mother Theresa") said my light was ugly.

Well, in all fairness, Ma didn't actually call this light "u-g-l-y",

but she did point to it on the wall and asked why I took it with us when we moved into the new house.

Sounds like she was calling it ugly to me.

I don't think my light is ugly.

Quirky? maybe.

Dirty? yyyyyes. I suppose. Depends on your definition of "dirty."

But ugly?

Does this look hideous to you???

Be honest.

No, don't be honest, I was just making conversation.

How could such sparkly prisms be ugly?

Maybe it's the blue
bread wrapper tie that my Ma finds so offensive.

Or could it be because the top never gets any cleaner than this and you can usually write top secret messages in the grime?

Maybe my Ma thinks the red jeweled keychain randomly attached, is tacky?

Maybe horses with wings creep her out?

Or maybe she thinks the white clover sticker looks weird?

Or the sparkly birdie over on the left should fly away?

She actually pointed to Old Dusty Birdie and asked all hoity-like, "And who put THAT on there?"

Yeah, right. Like the average person wouldn't want a dirty, greasy, fake bird in their house.

Anyway, I think secretly my mom wants this light and is playing a mind game with me,
hoping I will ultimately give it to her.

Dear Ma,
I am keeping this light for myself.
Love, Angie

I do plan on hooking up a big flashing neon light to it that flashes
Beauty is in the eye of the beholder!

:):):):):)

Okay, all kidding aside, let's get back to this
Healthy Avocado Chicken Salad.

See! Not a ton of ingredients here!
You may have most of these ingredients
already in the house.
This is from the Family Fresh Meal website.

Healthy Avocado Chicken Salad
Adapted slightly from www.familyfreshmeals.com
Serves: 4-6 Angie’s note: Serves more like just 4 people

Ingredients
2 cups shredded chicken
1 avocado
½ tsp garlic powder
½ tsp salt
½ tsp pepper
2 tsp lime juice
1 tsp fresh cilantro
¼ cup mayo
¼ cup plain Greek Yogurt
¼ cup finely chopped orange bell pepper
¼ cup or less of finely chopped red onion
Chicken stock to boil the chicken breasts in on top of the stove. About 2 cups.

Instructions

Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes.
Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.

So these are the fixins
for this Healthy Avocado Chicken Salad recipe!

I boiled the chicken breasts in chicken stock instead of water.
Tastier.

This is my favorite brand of chicken, beef and vegetable stock.

After the chicken is boiled,

shred it up.

Add in the mayo and yogurt.

OH!!! I WANTED TO MENTION that you could use
JUST yogurt only and skip the mayo.
I think Ima do that next time.

Now get your next ingredients ready. Finely dice up the red onion and orange pepper. I finely chopped the cilantro too. Dice up the avocado and get your lime ready.
By the way, I tripled the recipe.

Now here's where I didn't know if I should chop up the avocado and slowly fold it into the chicken mixture or just
SHMUSH everything together.

I just shmushed everything together.
Seemed like the easier thing to do.

Add in the salt, pepper
and garlic powder....

Don't forget the cilantro.

The original recipe does not call for diced red onion or orange bell pepper,
BUT several people commented that they added those items into the dish
and it was delish.

Don't forget
to add the lime juice into the dish too!

Apparently my lime squeezing aim is pretty poor, because my friend, who was standing next to me, had her leg spritzed up with lime juice pretty good.

It's hard to cook and talk at the same time, sometimes!
Oops, sorry Jenn :)

And that's it!
Look at this creamy, tasty result!

So I ate this Healthy Avocado Chicken Salad in a whole wheat pita pocket.

It would be fantastic just on lettuce though.

Or definitely some whole wheat crackers!!!

Both my daughter "Sweetness" and I
LOVED this chicken salad.

Sweetness liked the orange bell pepper and said she could still the taste the chicken, she said the other ingredients did not overwhelm the chicken taste.

I loved it because it's so creamy and that avocado gives it an unexpected taste twist to the normal chicken salad.

I would and will definitely make this again, maybe even bring it as an appetizer with crackers to a party.

Here's the recipe in document form.
I guess you can click on the big document or the little tiny gray download file thingie and print from there.

healthy_avocado_chicken_salad.docx
File Size:	16 kb
File Type:	docx

Download File

OH OH! I want to share a picture of one of
Tim's vintage race track sets from c1970!!
Tim is showing Little Boy Blue and LBB's mom and dad how kids USED TO PLAY back in the day, before the com-pu-ters.
Shockingly, the little slot cars still work, too!!!
I think Tim was the most shocked by that :)

Okay, tis all I got for today.! Everyone have a good weekend
and we'll talk at ya soon!!!!

<<Previous

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Healthy Avocado Chicken Salad

Healthy Avocado
Chicken Salad....

Author

Categories

Archives

Hi Y'all!!!!!!!!!

​​How's everybody been????!!!

​

I've missed sharing with y'all!!!

And guess what!!!I made an AMAZING Oven-Fried Chicken with WafflesandWhite Gravy​recipe today!!!

Rice done?

The pea pods are fantastic, the sauce is light and perfect, the coated chicken...really satisfies that Chinese food craving!

Okay, I just most recently made this stock AGAIN the other night. In the morning, I freezer-bagged up the stock in 2 cup, 3 cup and 4 cup bags.

I throw the marked bags in the freezer and pull them out when needed for rice, soups (lots of soups!) and anything else that requires broth.

In the narrow entryway is an old 40s record player that gets random stuff thrown on it, of course. I nailed a few things up that were in the bottom of a box in the garage...

﻿Yup, I would love to have a vintage railroad dining car in my house, just like this 1970s Amtrack dining car.

Healthy Avocado Chicken Salad....

Author

Categories

Archives

How's everybody been????!!!

And guess what!!!

I made an AMAZING
Oven-Fried Chicken with Waffles
and
White Gravy
recipe today!!!

Okay, I just most recently made this stock AGAIN the other night.
In the morning, I freezer-bagged up the stock in 2 cup, 3 cup and 4 cup bags.

I throw the marked bags in the freezer and pull them out when needed for rice, soups (lots of soups!)
and anything else that requires broth.

In the narrow entryway is an old 40s record player that gets random stuff thrown on it, of course.
I nailed a few things up that were in the bottom of a box in the garage...

Yup, I would love to have a vintage railroad dining car in my house,
just like this 1970s Amtrack dining car.

Healthy Avocado
Chicken Salad....