Sunday, June 24, 2012

Chicken & Biscuit Bake

I love chicken. It is very versatile to cook with and you can make great comfort food with it. Mmmm...comfort food!!
This is one of those dishes for sure. The recipe is from and it is wonderful!
I never thought of using self-rising flour to make a biscuit quickly and it totally works.
I was worried Channa wouldn't like it since he isn't as much of a comfort food person as I am, but I'm slowly turning him with recipes like this!
It came together easily and the hardest part was just boiling the chicken and shredding it. (Which you could supplement a rotisserie chicken for this)
The biscuit has awesome flavor and I even had a second serving, which I normally don't do.

Chicken & Biscuit Bake

4 boneless, skinless chicken breasts
1/2 cup butter (1 stick)
1 can cream of celery soup
1/2 cup sour cream
1 can (10.5oz size) chicken broth
3/4 tsp thyme
1 1/2 cups self-rising flour (must use)
1 1/2 cups milk
salt and pepper to taste

Preheat oven to 375°

Boil chicken in a large stockpot for 30-40 minutes; until tender.
Remove from water and let cool.
Meanwhile in a mixing bowl combine celery soup, sour cream, thyme and 2 cups of the chicken broth, reserving the rest in the can for later.
Shred chicken.
Melt the stick of butter and pour over the bottom of a 3qt baking dish.
Spread shredded chicken evenly over the butter.
Sprinkle with salt and pepper to taste.
Pour the soup mixture over the chicken evenly.
In the bowl you used, or a different one, combine the self-rising flour and the milk. 
Mix well. It becomes stiff.
Drop over the chicken and bakes up well and evenly.
Bake in oven for 45 minutes or until golden brown.
Remove from oven, pour remaining chicken broth over the biscuit, let set a few minutes and serve!

Brown Sugar Marshmallow Popcorn

This is a recipe for a YUMMY popcorn I found floating around on Pinterest. It doesn't link back to a blog for a recipe, it was just a photo someone had taken with the directions in the description box.
Well, I pinned it, knowing that I would have to make it. I love all things caramel and all things popcorn. Check out my other posts on some things here and here.
I was craving something sweet the other night after baking 3 cakes for people, but didn't want cake :(
That's when this popped (no pun intended) into my head.
I loved it, my daughter loved it and so did my hubs. It is a definite quick, easy make again popcorn snack!

Brown Sugar Marshmallow Popcorn

10-12 cups popped plain popcorn
1/2 cup butter (1 stick)
1/2 cup brown sugar
12 large marshmallows

Spread popcorn out in a large sheet pan or a foil-lined counter.
Combine butter, brown sugar and marshmallows in a microwave-safe bowl and heat in the microwave with 30-second intervals until mixture is smooth and well melted.
Spread over the popcorn and fold the mixture around to coat.
Let set for 30 minutes (if you can stand it) and then break apart into a large container.

Monday, June 18, 2012

How to Peel Peaches

Fresh peaches.
I love them in the summer. Pies. Tarts. Jam...I'm going to try that for the first time soon...and just eating them fresh. Love them all!
But if you are like me, trying to peel them in a pain the rear. I always use a knife or a potato peeler and get way messy, sticky, juicy, and lose all the great colored fruit right below the skin.
I was tired of it. I got to thinking about it and I remembered my grandma quick-boiling a fruit and did a little searching on the internet and realized it was peaches.
So that was that. This is the best way to lose the peel of the peach and keep all the fruit.

All you have to do is bring a saucepan of water to a rapid boil.
Pop the peaches into the boiling water for about 45 seconds to a minute (you are just cooking the outside, not the entire fruit) and using tongs place the peach in a bowl of ice water to stop the cooking.
You should then be able to use you thumb and finger to pinch the skin and peel it right off.
There you have it! Fresh peeled peaches ready for eating or any recipe!

Thursday, June 14, 2012

Father's Day Magnet {sopurdy creations}

My newest favorite thing!
A handmade magnet made from a branch!
Of course while looking for a Father's Day gift for my daughter to give her dad I turned to Etsy. 
I came across these and thought it would be perfect. I showed it to Sophia and her face lit up and she said "Papa can take it to work" and that he did.
We received it yesterday, and the seller, SoPurdy Creations wrapped it in Father's Day tissue paper and tied it with a bow. 
I opened it to look at it, and it was obvious that Sophia wouldn't be able to wait until Sunday to give it to him on Father's Day, so he got it last night :)
They personalize their gifts, so it takes a bit longer for shipping, but it was worth it! 
This magnet is fairly large and was only $6 + shipping. 
SoPurdy Creations sells really neat wooden creations great for any home or for outdoor decorations.

Monday, June 11, 2012

Pork Roast {slow cooker}

My husband works 12 hour shifts.
He is working a 22 day straight rotation. (CRAZY)
Needless to say he is 6 days into the 22 days, then we are going on vacation...back to his hometown, Tacoma, Washington! YAY!
And he is tired and hungry when he gets home.
I knew I needed to prepare a hearty meal for him and I saw a pork roast hanging out in my freezer that I picked up randomly.
I haven't ever been able to make a great pork roast.
Usually I end up shredding it and squirting BBQ sauce on it and make sandwiches.
But I rummaged through my cupboard and found a can of cream of celery soup and thought it would work well with the pork.
I would have added baby carrots to it, but I didn't have any on hand, and I didn't want to go to the store just for those...
It smells great while it was cooking.
But best of all, Channa said it had an awesome slow cooked flavor and really filled him up! #winning

Pork Roast {slow cooker}

2 1/2 lb pork sirloin roast
1 tsp each salt and pepper
2 tbsp olive oil
5 red potatoes, peeled and quartered
1 good sized onion, quartered or cut into sixths
1-10oz can cream of celery soup

Place quartered potatoes in bottom of slow cooker.
Separate the onion and spread over the potatoes
Heat oil in a skillet on the stove.
Rub salt and pepper over all sides of pork roast.
Brown the sizes of the pork roast.
Place over the onions in the crock pot.
Spread can of celery soup over the pork roast.
Cover, set on low and cook 6-7 hours.

You will have a very tender and great tasting roast!
If wanting carrots, add a cup or so of baby carrots with the potatoes.

Monday, June 4, 2012

Habanero Pineapple Jam

Habanero peppers.
Ridiculously hot.
Nobody really wants to eat these just because they think they taste good.
I have come to the conclusion that it is a sport of 
Who can eat the most without passing out?
Well my husband loves a spicy challenge.
He believes his stomach is made from steel (far from it...I mean like really far...miles far from it), and he has been begging me to buy him habanero jam.
Well I can't ever find any, and since I successfully canned Rhubarb Strawberry Jam, I figured I could give it a whirl and try canning hananero jam.
Thus the creation of Habanero Pineapple Jam!
I will admit that I haven't been brave enough to try this one.
It is colorful and beautiful though!

If you wanting to try a recipe with some kick to it, here it is. I created this over the weekend and it set up perfectly! Spread it out over a block of cream cheese, and enjoy with some butter crackers (like Ritz).
I used a lot of habaneros, so cut back if you wish, and be sure to take some precautions while preparing this jam:
Wear vinyl gloves while cutting and handling the peppers. AT ALL TIMES
Vent your kitchen. Turn on the hood range, open the windows, turn on the fans. It makes the air spicy!
Wash everything promptly after making the jam, so it doesn't spread the spiciness onto other surfaces.

Habanero Pineapple Jam
Makes 4 pints or 8 half-pints

1 1/2 cups apple cider vinegar
6 1/2 cups white sugar
30-35 habanero peppers, stems and membranes removed
20oz can of crushed pineapples, drained very well
12 tbsp powdered pectin

Sterilize jars and lids in simmering water.
In a large saucepan pour white sugar and apple cider vinegar together.
Cook over a medium-high heat until sugar is dissolved.
Bring to a boil; let boil for 5 minutes, stirring occasionally.
While mixture is boiling, add habaneros to a food processor to finely mince.
Add minced peppers to the boiling sugar mixture.
Stir well; add the drained crushed pineapple.
Bring back to a rapid boil.
Boil for 3 minutes; stirring constantly.
Add powdered pectin one tablespoon at a time; mixing well after each addition.
Let boil for 2 minutes.
Pour into sterilized jars.
Seal and place ring on.
Let set for 10 minutes, turn upside down (I do this on a dish towel) and let set for half an hour, then turn right side up again.
This should vacuum seal the lids.
Let cool and serve as desired (with a glass of milk) :)


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