Back in the kitchen you!

Top ohhh the day to you!

Crazy things happening for me...gotta turn it around!

I drove 30 minutes to my yoga only to not find

a parking space...ended up buying a Whopper, no cheese. 

Went to the grocery for milk and when I opened

the back hatch...a gallon jumped out and popped,

draining itself completely! 

Puppy dog just stood there and watched it roll

down the driveway while I scratched my head.

She could have lapped it up :/

But, ohhh what a beauty full day this is!!! 

To think last night was scary weather...

leaving so many people at work and school

today weary and tired. 

OKAY. So looking through old emails,

I discovered some recipes given to me

by highly respected cooks I know.

I have not tried these yet and don't 

want to do it alone.

First up is Maureen's two recipes.

She is my first cousin and her dad

was the CEO of General Mills my whole

life...well until he retired. 

Girl can cook.

Angel Hair Pasta with Herbed Chicken

1 tsp. olive oil

2 T. chopped onion

1 carrot, diced

3 boneless, skinless chicken breasts, cubed

½ tsp. basil

½ tsp. oregano

½ tsp. thyme

1/8 tsp. black pepper

1 (12-oz.) can evaporated skim milk

¾ fresh grated Parmesan cheese

1 (9-oz.) pkg. Fresh angel hair pasta

Heat oil in large nonstick skillet. Add onion and carrot; sauté over medium heat until onion is soft, but not brown. Add water if it seems too dry. Add cubed chicken to pan and sauté until no longer pink. Sprinkle with basil, oregano, thyme and pepper. Stir in milk and heat it, but do boil. Meanwhile, boil water for pasta and cook according to package. Drain well and stir into sauce mixture. Add cheese and mix well. Cover pan and cook 3 to 5 minutes or until sauce has thickened slightly. Serve immediately.

Soy Garlic Chicken

¼ C. soy sauce

¼ C. vegetable oil

2 T. Ketchup

1 T. vinegar

4 garlic cloves, minced

¼ tsp. pepper

4 boneless, skinless chicken breast halves, pounded out with a meat mallet

Combine first six ingredients in a shallow dish or zip-top plastic bag, add chicken.

Cover or seal and chill four hours, turning occasionally. Remove chicken from marinade, discard marinade.

 Grill over medium heat 3-6 minutes a side. Do not overcook.

This girl in the tureen looks so much like my

grandmother. I consider her my kitchen fairy.

Not that she brings any luck or helps converting

grams to cups or anything...

Next up! 

From a friend who'd rather be known as

Cookie on the 'net... 

******

DUMPLINGS (As in Chicken 'n...)

adapted from a Betty Crocker recipe

Dumplings are cooked on top of bubbling stews-10 minutes uncovered for lightness and 10 minutes covered to cook them through.

3 TBSP shortening

1 ½ cups all-purpose flour*

2 tsp baking powder

¾ tsp salt

¾ cup milk

* If using self-rising flour, omit baking powder and salt.

Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. The dough will be sticky at this point so add in some extra flour until you can handle the dough. Place dough on a floured surface and knead for a minute or two. Roll dough to about ¼ to ½ inch thickness. Cut in to strips about a ½” wide and 4-5” in length.

Place cut dumplings on to a platter and lightly flour between layers. Add all dumplings into boiling broth. Cook uncovered 10 minutes. Cover and cook about 10 minutes longer.

                                                                           *******

Come back and tell me if you tried any of these and how they turned out...I'll pass the word on to my girls for you!