Things I wish I Knew How To Do.....And AMAZING Bourbon-Less Chicken.......

I suppose we all have things we wish we knew how to do.
My list would be a long one if I really thought about it.
Today's writing prompt is to list one or two things I wish I knew how to do,
so I'll go with the first few that popped in my head.

I wish I knew how to crochet.
A year or so ago, I actually found a yarn store and signed up for a class.
I didn't realize that it was ONLY knitting.........the owner didn't care for crochet.
But that was ok.......close enough.

* * * Note to yarn store owners..........
When you have a first time student, please don't scour your store for the
U.G.L.I.E.S.T color of yarn EVER.
There really are people like me who like color......... a lot of it.  And pretty color at that.
So to start with, I already hated my project.
Then, the other 3 ladies apparently were old friends/long-time customers
because y'all knew everything about each other.
So you sat and talked to them the whole time and barely remembered that I was there.........
fighting with my grotesque yarn to do the right stitches,
until I got up and came to ask you for help.
And you were only two seats away from me.
That was my one and only "class experience".   And by the time I got home,
I had forgotten how I did anything at all.
Next time, I will try to learn with online videos.
At least I can pretend they are paying attention to me;)
After all, I have so many important pieces I want to crochet
for my grandchildren someday.......

Sources:  Click on each link.....Booties,  Indian Headdress, Elsa Hat "Frozen",  Cowboy Hat and Booties
See?  SUPER important things I need to make them:)

The next thing that popped in this ol' head was this...........
I wish I knew how to ice skate.
Oh, we used to skate as kids but I can't remember that.

I think it would be a fun way to get a bit of activity in, especially when it's so blasted hot outside here, which is pretty often:)
Therefore, I start ice skating classes in February.
Seriously!
And I can't wait:)
Just hope I don't look like this on my first day!

I probably will, but that's okay.
I'm still really excited.
Because deep down, I think I could've been a really good skater;)

I started to learn to speak French,
before we went to Paris.
I learned a few phrases, but I think it's such a beautiful sounding language that I'd
like to learn to speak it more fluently.

Lastly, I have a Canon rebel camera that I want need to learn to use.
Then maybe I could stop practicing how to take selfies.
Yes I'm 50.......not 15:)

There you have it!
Things I would love to know how to do.

Moving on,  my niece visited over New Year's and told me about a recipe (and food blog)
that she loved.  The recipe is for Bourbon-less Chicken
and the blog is Jamie Cooks it Up.
Wow.......what a find.

Tonight I made it using Jamie's recipe,
and I could have eaten the whole pan all by myself.
In fact, just writing this makes me wish I had tripled the recipe!
You have to try it out.  For real!
Feel free to add some stir friend veggies, but make sure you increase your liquid amounts.
In fact, I increased my liquid anyway because I like my rice floating in sauce:)
BOURBON-LESS CHICKEN

5 chicken breasts

2 T oil

1 t minced garlic

1/4 C apple or pineapple juice

1/3 C brown sugar

2 T ketchup

1 T apple cider vinegar

1/2 C water

1/3 C soy sauce

pinch red pepper flakes

1 T cornstarch

1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 

2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 

3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 

4. The chicken will start to get a bit juicy and bubbly. 

Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 

5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 

6. When your chicken has a nice brown sear on some of the pieces…

pour the sauce into the pan. Stir it around to cover all the chicken pieces. 

7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 

8. Serve over white or brown rice. 

I can't wait to try more recipes from Jamie Cooks it Up!
Guess that's it for today.
Is there something YOU wish you could do?

xoxoxoxo
Suzanne

It's True.....Chicken Soup is GOOD for You!

see all those pretty leaves changing?

feel the brisk, cool air?

(well, i don't here in Florida, but i hope you do:)

this means it's FALL y'all!

and with Fall, comes the start of cold and flu season.

we've already had a visit from the achy muscles and sore throat fairy.

and when my niece Jennifer heard my girl was sick,

she sent me her "go-to" recipe for YUMMY chicken soup.

you might be one of those who thinks chicken soup

when you're sick is some old remedy your great grandma used to use.

but.......

according to MANY experts, here's what it does for you;

 Heat: The steam from a bowl of soup (or a cup of hot tea for that matter)

 can assist in opening up clogged nostrils.

Protein: Chicken is a great source of protein which we especially

 need as appetites naturally wane when ill. 

Low protein intake can decrease immune system function,

 and a soup is an easy way to get some calories and protein. 

If you don’t like the actual meat, 

some of the protein is extracted into the broth during the cooking process too, 

so just sipping the liquid is still helpful.

Vegetables: Most chicken soup recipes include

 carrots, celery and onions at the very least. 

If you’re making your own chicken soup, throw in any hearty vegetables

 that you’ve got in your kitchen or freezer.

 Broccoli, cauliflower, potatoes, beans and peas are all healthy soup additions. 

Also, the heartier greens, like Swiss chard, kale or collards work well in soups as well.

Vegetables contain lots of vitamins and minerals

 that mean more antioxidants to fight off that cold. 

Frozen varieties are just fine, too. 

They are frozen at their peak freshness, meaning nutrient content is preserved.

Water: Maintaining adequate hydration is also important 

when you’re not feeling well.  

Fluids also help to thin out mucus and decrease congestion

 so drinking your usual 2 liters/day is essential.

here is the basic recipe........

you can add any veggies you like.

(i like it just like this!:)

Thank you Jen.....it was so good and you are SO sweet!:)

xoxoxoxo

Suzanne

chicken, cheese, coconut, caramel...

and if THAT didn't get your attention, 

nothing will:)

i found a photo on pinterest for Crispy Cheddar Chicken, 

which led me to the most AMAZING food blog i've found yet.

it also led me to a recipe for

Coconut Carmel Cake.

seriously, every single recipe i have looked at on her blog and tried myself have been DELICIOUS!!
my family was crazy about the dinner i made, thanks to her.

her name is Jamie and the blog is Jamie Cooks It Up.

rather than post the actual recipes here, I am sending you straight to her blog.

Just click on each recipe and it will take you to the directions.

while you are there,

 look around for other yummy dishes to try.

trust me...

you're going to LOVE Jamie's recipe blog.
your family will too!!!
~Bon Appetit~

Good Morning Sunshine!

i'm so happy i chose HAPPY as my 2012 word again.

it's just a good way to start the day.

it seems i rarely listen to news in the morning anymore.

today, i have country music videos on...

just heard a song with the lyrics:

"it's A-OK,

save your troubles for another day.

put a big old smile back on your face

looks to me like it's gonna be OK"

a few things making me happy this morning...

the sun is shining.

i woke to maui, my goldendoodle sharing my pillow:)

i'm sipping the most AMAZING coconut latte.

a clean house...finally:)

spaghetti for dinner tonight.  

started reading a great book...Grace for the Good Girl.

so far, it's a wonderful book...and i know i'll talk more about it soon.

thank you to my friends who emailed and commented on my 

Whitney Houston post.

You wrote me such wonderful notes and letters...

i'm working on answering each one as thoughtfully as you wrote me.

i didn't know the reaction i would get...

but knowing i am not alone in my thinking is so encouraging in this

 mixed up world.

now for a few odds and ends...

because i'm really good at odds and ends;)

need something YUMMY and EASY for dinner?

well, look no further!

SLOW COOKER CHICKEN POT PIE

• 4 boneless skinless chicken breasts, cut into 1-inch pieces       3/4 cup sliced celery
• 1 white onion, diced finely (about 1 cup)       2 (14.5 ounce) cans cream of chicken soup
• 1/4 teaspoon celery seed       1/4 teaspoon poultry seasoning
• 1/4 teaspoon black pepper    1 (16.3 ounce) can Pillsbury Grands buttermilk biscuits
• 1 (12 ounce) bag Green Giant Valley Fresh Steamers

Directions

1. 1Spray a 4-6 quart slow cooker with cooking spray. Add the cubed chicken to the slow cooker and top with the celery and onion.
2. 2Sprinkle vegetables with celery seed, poultry seasoning, and pepper. Pour the cream of chicken soup over the vegetables and cook on low for 4 hours.
3. 3After 4 hours or when chicken is done, stir in the frozen vegetables and cook for an additional 30 minutes or until vegetables are heated through.
4. 4While vegetables are cooking, preheat oven to 350 degrees and bake biscuits for 13-15 minutes.
5. 5To serve, spoon some chicken filling on a plate or bowl and top with a biscuit that has been split in half.

my husband is going away for a few...

and if i had my way, i would make my kitchen look 

JUST LIKE THIS!

soooooo stunning!

as that cutie Tim Tebow says...

HOLY SWEET CHEESE AND CRACKERS!!! Those of you who take delight in decorating kitchens or homes may be interested in learning about design degrees.

to make sure YOU are smiling today...

oh my gosh, sometimes i actually think this...

 awww...this is just too dang cute...

 ahem...and guess what?

i actually think this way too...

(good ol' Maxine...always telling it like it is:)

 and i am POSITIVE my girls think like THIS...

hahahahaha.

now, have yourself a lovely day.

need help?

and if i recently posted this,
i'm sorry.
but think about it.

maybe there's one person who needs to see it today:)

CIAO...

Suzanne

Gumbo-Limbo Jambalaya...just in time for Mardi Gras

I have no idea what is behind Mardi-Gras. I only know I love the idea of "Fat Tuesday". Hey, I can pig out on "punchkies" (paczkis) or as I know them...jelly donuts...too:-) Anyway, one of our favorite meals is kind of a cajun dish. We call it "Gumbo-Limbo Jambalaya" but it is adapted from a recipe in the Cooking Light cookbook called "Hearty Chicken-Sausage Soup". It is a super good, super easy slow cooker meal. I will tell you, the veggie mix contains okra, which seems to be a really bad 4 letter word to most people. All I can say is that once it cooks all day, it is small and unrecognizable AND my daughters LOVE it...and that says something. Jordie just took a bite and was bummed she didn't get any okra in it so please, give it a try...for me:-)

Gumbo-Limbo Jambalaya
1 (16 ounce) pkg. frozen vegetable gumbo mixture
1 lb boneless chicken breast, cut into 1 inch pieces
8 ounces low-fat smoked sausage or kielbasa
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (14 1/2 ounce) can fat-free, low sodium chicken broth
2 Tbs cajun seasoning (2 tsp if you don't like it spicy)
2 cups long grained brown rice, cooked

Place 1st 6 ingredients in slow cooker on high 1 hour and then low 6-7 hours. Stir in cooked rice for the last 30 minutes of cooking time.
Makes 6~1 and 1/4 cup servings at 240 cals/serving
***We love this so by adding extra ingredients, you have enough for a few nights.
Also, we absolutely LOVE Tony Chachere's Creole Seasoning. I add it to fish, chicken, pasta, soups...you name it.
Great served with a warm, 5 grain bread and tossed salad.

Dessert...of course! Caramel Banana Sundaes from Cooking Light
(Because if it were from me, I would add a few Tbs. of butter:-)
1/3 cup firmly packed brown sugar and 1 Tbs water
Combine in a large non-stick skillet. Cook over med. heat until sugar melts. Add 2 large bananas, peeled and sliced, to skillet. Cook over low heat for 2 minutes or until bananas are heated through. Spoon over 1/2 cup servings of vanilla fat-free ice cream and top with 1 tsp. fat-free caramel sauce. Yummy!!!:-)

Some of our favorite chicken recipes...

These are some of our favorites. Notice they all have a bit of a kick to them. We love that, but you can always adjust it for your family. These are a "sure thing," I promise!

The first recipe is a family favorite that originally came from Southern Living. Believe it or not, I’ve lightened it up a bit as do most people but maybe you can do more. I never claimed to be the healthiest cook around...but these are soooo good! Even my girls love them and they still have their picky moments.


Chicken Cakes with Creole Sauce
Ingredients:
1/2 med. red pepper, diced
3 gr. onions, sliced thin
1 garlic clove, pressed and diced
3 cups cooked, chopped/shredded chicken breasts
1 cup soft breadcrumbs
1 lg. egg, lightly beaten
2 Tbs light mayo
1 Tbs creole mustard (last time I used chili mustard and it worked great)
1 tsp creole seasoning

Creole Sauce:
1 cup light mayo
2 Tbs, creole or spicy mustard
1 garlic clove, diced
1/2 tsp creole seasoning

Instructions:
Saute pepper, onions and garlic in skillet sprayed with veg. spray for 4 minutes or until tender. Wipe skillet clean.
Stir together vegetables, chicken and next 5 ingredients in a bowl. Shape chicken cakes into approx. 8 (3 1/2”) patties. (Sometimes we make smaller ones) Cover and chill 15 minutes.
Saute cakes in 2 batches in skillet coated with cooking spray over med. heat for 3 minutes on each side or until golden. Serve immed. with creole sauce.
*These are also good plain or as my girls say “great with ketchup”! (Hmmm...) They make wonderful sandwiches also. A keeper!!!




This is one awesome dish! My family loves this and it always turns out. We like spice so we really spice it up but you can make the same dish very mild. Enjoy!

Cajun Chicken Pasta
* 1/2 pound linguine pasta
* 4 boneless, skinless chicken breast halves, sliced into thin strips
* 1 -2 TBS Cajun seasoning (to taste)
* 1/4 cup butter
* 1green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 orange pepper (use any peppers you like. I like the color and added flavors)
* 8 fresh mushrooms, sliced
* 2 green onion, minced
* 3 cups light cream or 1/2 & 1/2
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
* 1/4 cup grated Parmesan cheese

DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 servings.

1. Cook pasta as directed.
2. Place chicken and Cajun seasoning in a bowl or lg. ziplock, and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in cream. Season the sauce with salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss linguini with cajun chicken sauce. Sprinkle with grated Parmesan cheese.


Mango-Tango Chicken
(A family favorite recipe from Aunt Kathy...we just named it!:-)
4-6 boneless, skinless chicken breasts 16-32oz. Peach-Mango salsa...(I use 32 oz. since everyone want extra sauce. Costco sells a great salsa with huge chunks of peaches and mango in it)
Directions: Place chicken breasts and salsa in a slow cooker. Cook on low for 6-8 hrs. Delicious served over rice. That’s it! I promise it will be a favorite of your family, too.