Sunday, November 11, 2018
Saturday, November 10, 2018
One meal Gabe has asked for is Chicken a la King. I made it a few times but never saved a recipe.
This recipe is from 1985 Favorite Recipes Campbell's Creative Cooking with Soup.
1/4 cup butter or margarine
1/2 cup diced green pepper
1/2 cup chopped onion
1 can (10 ounces) Cream of Chicken Soup
3/4 cup milk
2 cups cubed cooked chicken
1 cup shredded Parmesan cheese ( used fresh)
In a 10 inch skillet over medium heat melt the butter. Add green pepper and onions. Cook until tender, stirring occasionally.
Stir in soup and milk, blend well.
Stir in chicken and cheese.
Cook 5 minutes more or until heated through.
Gabe likes rice so I made some in the Instant pot.
The sauce makes about 3 1/2 cups.
Wednesday, October 31, 2018
Stingy Jack was a miserable, old drunk who loved playing tricks on anyone and everyone. One dark, Halloween night, Jack ran into the Devil himself in a local public house. Jack tricked the Devil by offering his soul in exchange for one last drink. The Devil quickly turned himself into a sixpence to pay the bartender, but Jack immediately snatched the coin and deposited it into his pocket, next to a silver cross that he was carrying. Thus, the Devil could not change himself back and Jack refused to allow the Devil to go free until the Devil had promised not to claim Jack's soul for ten years.
The Devil agreed, and ten years later Jack again came across the Devil while out walking on a country road. The Devil tried collecting what he was due, but Jack thinking quickly, said, "I'll go, but before I do, will you get me an apple from that tree?"
The Devil, thinking he had nothing to lose, jumped up into the tree to retrieve an apple. As soon as he did, Jack placed crosses all around the trunk of the tree, thus trapping the Devil once again. This time, Jack made the Devil promise that he would not take his soul when he finally died. Seeing no way around his predicament, the Devil grudgingly agreed.
When Stingy Jack eventually passed away several years later, he went to the Gates of Heaven, but was refused entrance because of his life of drinking and because he had been so tight-fisted and deceitful. So, Jack then went down to Hell to see the Devil and find out whether it were possible to gain entrance into the depths of Hell, but the Devil kept the promise that had been made to Jack years earlier, and would not let him enter.
"But where can I go?" asked Jack.
"Back to where you came from!" replied the Devil.
The way back was windy and very dark. Stingy Jack pleaded with the Devil to at least provide him with a light to help find his way. The Devil, as a final gesture, tossed Jack an ember straight from the fires of Hell. Jack placed the ember in a hollowed-out turnip...one of Jack's favorite foods which he always carried around with him whenever he could steal one. From that day forward, Stingy Jack has been doomed to roam the earth without a resting place and with only his lit turnip to light the way in the darkness.
Tuesday, October 30, 2018
Monday, October 29, 2018
1 1/2 cup Pumpkin Butter (link to recipe )
1 1/2 cup 2% Greek yogurt
you can add granola and almond if so desired.
Spoon 3 tbsp of the Pumpkin Butter into each of 4 glasses or small jars; top each with 3 tbsp of the yogurt. Repeat layers with remaining Pumpkin Butter and yogurt
Refrigerate for 1 hour before serving.
Friday, October 26, 2018
I tried to grow butternut squash but they didn't do that well. I don't know if it was because we had to much rain or the soil needs to be amended. I did get two and used them in this recipe.
The Seminole pumpkins were perfect for this recipe.
Have to make this again. VERY GOOD!
1 Butternut Squash
1 small Onion
2 tbsp Olive Oil
15 oz Pumpkin Puree ( used my Seminole pumpkin puree)
2 cup Vegetable Broth ( I used chicken broth)
1 1/2 cup Apple Cider
1 1/2 cup Heavy Cream ( Used half and half)
2 tbsp Honey
1/4 tsp Curry Powder
1/2 tsp Saigon Cinnamon
1 tsp Salt
1/4 tsp black pepper
Preheat oven to 450.
Peel squash and scoop out seeds. Cut into chunks.
Cut onion and peel.
Toss squash and onion in olive oil, add salt and pepper to taste.
Cook for 20 minutes.
Cool for about 10 minutes.
Puree in blender or food processor.
In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
Bring to a low boil over medium heat.
Add honey and spices and simmer for 10 minutes.