Monday, July 25, 2016

Country Chicken Supper

Yesterday we said "goodbye" to my husband's uncle.
He was a nice man, who always made me feel welcome in his home from day one.

Listening to his (3!) eulogies, it was really cool to hear all these different stories about him that we didn't know before...or had a different impression of.

My mother in law said on the way home (I am sure it's not original from her, but I couldn't find a quote to, well, quote)
"If you ask 10 people to say a sentence about a person, you will get 10 completely different sentences".
She is oh-so-very right.
Everyone has their own thoughts and opinions about a person, as well as their own interests that they shared with someone.

At wakes and memorials, I always enjoy looking at the picture boards people make. (is that morbid?)
I love seeing older pictures, and snapshots of a time in their life I may never have known about.
Dorky me though, I was taken by a couple of pictures of hubby's aunt and uncle that were taken at my wedding.
What struck me about them is the fact that we held his memorial service on 7/24/16.
Those pictures were taken 7/24/04.
I just kept thinking "wow...12 years ago today those were taken, almost to the hour. A lot of the same people were together at that same time".
I am sentimental like that...or being over-thinkery...which is more than likely the case.

Now is the time where I thank you all for your good thoughts, warm wards, and virtual hugs when I spilled my guts about everything that hit at once.

Life is getting back on track. My aunt's friend passed. We are getting some new people at work.
Life just keeps marching on as it should.

Time for some comfort food that's good for the soul!




Ingredients:
3 Boneless chicken breasts
2 Tbsp vegetable oil
½ Cup chopped onion
1 (14 oz) can French style green beans
1 (14 oz) can Diced tomatoes
1 (14 oz) can Sliced carrots
1 Large potato (¾ inch cubes)
1 Cup uncooked rice
½ Tsp salt
¼ Tsp pepper
1 Cup water
½ Cup shredded cheddar cheese


Directions:
1. Cut chicken into bite sized pieces
2. Heat oil in large skillet
3. Add chicken and onion, saute 3 minutes
4. Add green beans, undrained tomatoes, carrots (drained), potato, rice, salt, and pepper.
5. Mix gently
6. Pour water over top of chicken mixture
7. Cook, covered, over med low heat for 20 minutes or until potato and rice are tender
8. Sprinkle chicken mixture with cheddar

Print






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Sunday, July 24, 2016

Week in Review Week 29: July 17- July 23, 2016

Sunday July 17, 2016
Cheese Doodles

Monday July 18, 2016
Chinese

Tuesday July 19, 2016
Leftovers

Wednesday July 20, 2016
Salisbury Steak

Thursday July 21, 2016
Corn on the Cob and Green Beans

Friday July 22, 2016
Corn on the Cob and Tomato Sandwiches

Saturday July 23, 2016
Creamy Chicken Sandwiches



Monday, July 18, 2016

Ham and Blue Cheese Quiche

This Pillsbury recipe was our breakfast one weekend morning.
As we are not huge breakfast people, we all had a small piece and it went into the fridge as leftovers.

The next day I took a piece for lunch.
And the following day.
And the following day.
I had quiche every flipping day for lunch.

Even as Friday rolled around, this dish was as good as the day it was made fresh! The cheese stayed creamy, the egg fluffy, the crust was crisp(ish).
Mmmmmmmmmmm

My lunch buddies had a good laugh at my expense though.
I don't eat ham.
Hubby and the girl do, so I made it complete for them.
I picked out every tiny pink bite. Yup, that's the way I roll.

They all got a kick out of watching me dissect my quiche...which, frankly, no longer resembled a wedge of any sort by the time I was finished with it!

That, however, did not diminish the delish!

Ingredients:
1 Pie crust
3 Eggs
1 ½ Cup whipping cream
¼ Tsp salt
½ Tsp ground pepper
2 Cups finely chopped ham
1 Cup crumbled blue cheese
1 Tbsp all purpose flour


Directions:
1. Heat oven to 450
2. Place pie crust in 9 ½ inch pie plate
3. Bake crust 10 minutes
4. Reduce oven temperature to 375
5. In large bowl, beat eggs, whipping cream, salt and pepper until well blended.
6. In separate bowl, toss ham and cheese with flour.
7. Add ham and cheese to crust
8. Pour egg mixture over top
9. Bake 45-50 minutes or until knife inserted in center comes out clean
10. Let stand 10 minutes before cutting

Print





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Sunday, July 17, 2016

Week in Review Week 28: July 10- July 16, 2016

Sunday July 10, 2016
Chicken Fingers

Monday July 11, 2016
BLT Subs

Tuesday July 12, 2016
Chicken Salad and Green Salad

Wednesday July 13, 2016
Alfredo Noodles

Thursday July 14, 2016
Pork Chops, Mashed Potato, Green Beans

Friday July 15, 2016
Pizza Burritos

Saturday July 16, 2016
Tomato Sandwiches and Corn on the Cob




Monday, July 11, 2016

Sausage Dip


Wow...what a long, strange trip it has been!

I knew I was going to take a bloggy break over the holidays, but I was glad I left room for an extra week of break.

It started when my aunt had to put her fur baby down. Gizmo was almost 10 and had congestive heart failure. She was more than slightly miserable. Her coughs sounded like a hammer. They tried medicines, they did everything they could...but, the inevitable came to be.
She is all sorts of missing her "baby". Her hubby, my uncle, is retired, and didn't realize how much he would talk to the dog all day!
Religious or not, I love the idea of the rainbow bridge.


My parents came up to visit for abut 10 days.
We went north towards the beach and let my father have his fill of seafood.
2 lobsters, fried clams, shrimp, scallops, and haddock. He had no shame getting his fill!
I miss my parents so much, and it was beyond words to get to spend so much time with them.
We introduced them to our fave game, Scattergories. My father says he will be running out to get his own version as soon as he gets home.

During our trip, which included us 3, my parents, and the same aunt and uncle that just lost their doggie...
We found out that my uncle's brother in law passed away.
It was not a surprise, but that does not make it any easier.
I knew before we left for the beach that he was in his final moments, and on our way up, we got the call that he had passed.
Hubby and I went to the wake, it's a huge family, and it was such a mixed blessing. Hugs and happiness for those still with us, but sad (and happy!) memories of those who have gone past.

During the same trip, a family friend called and revealed that her cancer has returned and that she has made some decisions revolving around her care.
Such a hard topic to discuss.

We got home, and my mother in law called to let us know that hubby's uncle has passed on. Once again, it's not a surprise, but, it's the hole that will be left in the family.


Mr Fuzzy Face didn't fare so well with us gone. It was just different for him this time I guess. With my parents here, he was off kilter having new people around, and then we left for days.
My neighbor, whom Fluffernutter LOVES came to check on him every day...multiple times. He just needed his people though. He was shedding like crazy when we came back. The other night he even climbed up on my chest for scritches like he used to as a kitten.
Today...well...today was a little more "vomity" than I would like to know about.
He just needs to know we are home and not leaving him.
Breaks my kitty cat loving heart though!

The girl child started her next semester of school.
Hubby is still healing from back surgery.
We are SO short staffed at work and I am working crazy hours.
Had a long talk with a friend who had a cancerous tumor removed from her esophagus. (not her first bout with cancer)
Hubby's truck is still in the shop.

It's a lot as of late. So much.

Opened my mail...and there is a random "thinking of you" card from my friend who has NO idea that all this just happened.
I love her for just reaching out for no reason.

Thanks for allowing me to have a break, and thanks for listening to me rant!






Ingredients:
2 (16 oz each) rolls of bulk sausage
2 (8 oz each) packages of cream cheese (softened)
28 oz Picante sauce


Directions:
1. Brown the sausage, crumbling as it cooks
2. Drain sausage
3. Mix sausage, cream cheese, and picante sauce
4. Warm in crock pot on low, stirring occasionally

Print





Adapted from: Brown Eyed Baker

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Sunday, July 10, 2016

Week in Review Week 27: July 3- July 9, 2016

Sunday July 3, 2016
Fried Seafood Platter

Monday July 4, 2016
Tomato Sandwiches

Tuesday July 5, 2016
Salad

Wednesday July 6, 2016
Bloomin Onion

Thursday July 7, 2016
Noodles and Butter

Friday July 8, 2016
Mashed Potato with Pepper Jack Cheese and Bacon Bits

Saturday July 9, 2016
Ham, Kielbasa, Cabbage, Potato, and Carrot
(another yummy dinner hosted by auntie!)



Friday, July 8, 2016

Week in Review Week 26: June 26- July 2, 2016

Sunday June 26, 2016
Nothing

Monday June 27, 2016
Chicken Soup

Tuesday June 28, 2016
Noodles and Butter

Wednesday June 29, 2016
Pizza

Thursday June 30, 2016
Cheese Steak Subs

Friday July 1, 2016
Lobster and Steamers

Saturday July 2, 2016
Steak and Salad