Saturday, December 31, 2022
Thursday, December 22, 2022
Monday, December 19, 2022
We love soups and stews - especially this time of the year, but although we like Chicken Noodle Soup, it's not one of the soups we crave...until we're sick...and until I found this recipe.
I made this a few weeks ago when I brought home Sale Barn germs. I don't think we had the flu - just a cold - but it hung around for a good week and we felt pretty cruddy. We had a few 18° mornings, but even sick, DH still headed out to build fence. I can't slow him down, but I can keep the home fires burning and have a hot meal ready and this sure did hit the spot. I think the little bit of added spiciness helped ease our symptoms because we felt better. I'm sharing the ingredients here for simplicity for our kiddos, but the link above will take you to all the details. Jo shares lots of good recipes!
Flu Fighter Chicken Noodle Soup
2 Tbsp olive oil
1 large onion, chopped
2 stalks celery, chopped
2 medium carrots chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes
2 tsp Herbs de Provence (I didn't have any so I used Italian Seasoning)
1 Tbsp hot sauce (I used Tabasco) - a tsp might be better if you aren't a fan of heat
2 Tbsp soy sauce (I used Coconut Aminos)
1/2 tsp pepper
3 C cooked and chopped chicken
2 Tbsp fresh dill
1/4 C fresh parsley
8 C chicken broth (low sodium)
3 C dry egg noodles (I had a partial bag of bowties in the pantry so I used that)
green onions, chopped for garnish
*Saute onions, celery, carrots, red pepper flakes, and Herbs de Provence for about 5 minutes. Add minced garlic and saute for another minute. Add hot sauce, pepper, dill, parsley, and chicken. Add chicken broth and noodles. Simmer for 30 minutes or so and then spoon up a bowl of comfort.
*To speed things up, you can use a rotisserie chicken (our Sam's has them for $5.00 and they are ginormous - I pick one up every 3 months or so and we get 3 or 4 meals out of it), but since our Sam's is 30 miles away, I just cook 5 or 6 lbs of chicken at once, dice it up and keep it in the deep freeze.
Friday, December 16, 2022
Tuesday, December 13, 2022
Have ya'll started your holiday baking? When the kids were still home, it was hard to begin baking early because all the goodies would disappear before Christmas. DH has a sweet tooth too though so it's still a gamble. However, I had a small crew to feed for 3 days last week. One day I made Buttermilk Pie, one day I served apple pie with ice cream, and one day I made these Peanut Clusters.
This is one of the first recipes my MIL shared with me when we were first married because they were one of DH's favorites so I've been making these for 35 years. I haven't made them in probably 4 or 5 years so I thought it was time I add these to the cookie plate this season. These are fast to make and they freeze well so I figured I could hide them in the deep freeze after the crew had their fill and hope there are still a few left for Christmas. 😉
12 oz chocolate chips
1 C peanut butter
1 C powdered sugar
2 C Red-skinned Spanish Peanuts
*Melt chocolate chips and peanut butter over low heat on a double boiler. Stir in powdered sugar. Stir in peanuts. Drop onto waxed paper covered cookie sheets. I pop these into the fridge to set up.
I don't have double boiler so I just add some water to one pot and then nest another smaller pot inside. And that's it! Fast and easy and a seasonal favorite around here. This batch has disappeared so I'll be mixing up more and hiding them in the deep freeze. 😉
Wednesday, December 7, 2022
I mentioned this side dish recently and referenced this text with our girl
One of my readers commented, asking : "Do we have your Swiss Vegetable Casserole? If it's worth a riot, maybe we should?"
Ceci, your comments show up as anonymous and I am wondering if you receive my replies when I email you in return as I don't have your email address.
So, today I am sharing this Thanksgiving side dish that has been a Thanksgiving tradition in our family for more than 30 years.
Swiss Vegetable Medley
16 oz package of California Vegetables (Broccoli-Cauliflower-Carrots) - thawed and drained
1/3 C sour cream
1 can cream of chicken (or mushroom) soup
2 C shredded Swiss cheese
1 small container of French Fried Onions
1/2 tsp Pepper
*Preheat oven to 350°. In large bowl, mix soup, sour cream and pepper. Add 1 1/2 C Swiss cheese, 3/4 of the French Fried onions, and vegetables. Mix together and pour into baking dish sprayed with non-stick cooking spray. Top with the remainder of onions and cheese. Bake for 30 minutes.
We always double or triple this and I forgot to take a picture so I'm borrowing one from Google because I can't post without adding a photo and I probably won't be making this again until next Thanksgiving.
Monday, December 5, 2022
Goodness! How is it already December? I'm losing track of the days so after almost 2 weeks, you get a hodge-podge snapshot of what we've been up to.
I brought germs home from work a few weeks ago and shared them with DH so a big pot of homemade chicken noodle soup was in order
Loved having chiddlers home for Thanksgiving for 4 days
We smoked the turkey, but I had to improvise when I wanted to truss the bird and didn't have any string: DH brought me some feed sack twine from the barn:
I made everything else the day before - Butterhorns are a Thanksgiving tradition
Our girl pitched in as we took down all the Fall decorations: seeing it all in one place, makes me realize I have too much!
And we welcomed the Christmas season
Feeding season is also upon us
We had another skiff of snow and ended up with an inch of moisture in the rain gauge
Enjoyed a Christmas gathering at a friends' home
DH brought home a nice deer and jerky making has commenced
And I am spending some quiet evenings binding a quilt during the NFR performances for 10 nights
Today I'm at work at the sale barn - expecting to sell 2300 hd - that translates to about 11-12 hours if all goes smoothly so it's going to be a long day and I'll be cross-eyed by the time the last bovine is sold:
So, all is well, just dropping the ball when it comes to posting. I'll try and pop in a bit more, but that's a peek into life at the end of the dirt road lately.