Chicken Scaloppine with Broccoli

Welcome to Today! Yea, I don't know what day it is any more... What I do know is that I am still hanging in the kitchen and making my way through my Cooking Light Project.

I've been experimenting with various protein shakes using Orgain Organic Plant Based Protein powder. Yea, it's a long way of saying not whey. I still struggle with lactose that isn't aged or filled with probiotics and whey is literally dehydrated lactose. Not my friend.

So after way too many hours of research, I found one that is lactose free. The base of the mix is pea powder, brown rice flour, and chia seed powder. They have a bunch of flavors as well as blends with super foods, greens, and keto mix.

I went with vanilla bean. It smells fantastic. My two favorite recipes I've made are cherry dip cone and orange dreamscicle. When I get my hands on some chocolate pudding, I'm going to do a chocolate dipped strawberry shake.

So here's a bonus "recipe":

1-2 scoops Organic Plant Based Protein- vanilla
1 heaping TBS vanilla pudding powder
1 1/2 TBS jello mix (Cherry flavor for cherry dip, orange for dreamscicle)
1 cup ice
1/2 cup cold water

Throw it all in a blender. Whirl until smooth and thick.

These help me stay full, longer. And they increase my water intake while being delicious. I actually enjoy  making up these decadent tasting shakes that are only between 175-240 calories. They curb my sweet tooth and make a great snack.

Now, as promised in the orange rolls recipe- A new chicken recipe!

This recipe is part of the Cooking Light Project. I have put off this recipe because it uses wine. Not that I don't like wine, I do. I just don't have any on hand and I don't want to go to the liquor store just to get a bottle of white wine for 1/2 cup worth.

Then, I took to the interwebs! (Yea, that's what we call it in my family lol) I found out that you can successfully substitute a 1 to 1 ratio of water and apple cider vinegar. I was nervous about the flavor, but it decided to give it a try.

To my very happy surprise, it works!!!! You have a beautiful tang, not vinegary at all, subtly sweet. I would recommend this as an acceptable sub for white wine in a recipe.

Ok. Enough chit chat! I'm going to share the recipe and head back to the kitchen for my next great meal.

Cheers!


Chicken Scaloppine with Broccoli
Serves 4

1 TBS olive oil
1/3 cup Panko Crumbs
1/2 tsp Italian seasoning
1/4 tsp black pepper
4 (4oz) boneless, skinless chicken thighs- pounded thin
1/4 cup apple cider vinegar + 1/4 cup water OR 1/2 cup white wine
1/2 cup chicken broth
3 TBS lemon juice
1 tsp butter
1 lb broccoli, cut into bite sized pieces (I used frozen florets)
2 TBS parsley
2 TBS capers, drained and rinsed

Heat oil in a large nonstick skillet over medium heat.

Combine breadcrumbs, pepper, and Italian seasoning in a small dish. Dredge the chicken in the breadcrumbs. Add chicken to pan and cook 3-4 minutes each side or until cooked through. Remove from the pan. Keep warm.

Add water/vinegar or wine, broth, lemon juice, and butter to pan. Scrape any brown bits off the bottom of the pan. Add in the broccoli. Cover and cook until tender. Stir in parsley and capers.

To serve, plate broccoli. Top with chicken and pour sauce over the chicken and broccoli mix.

Wontons 3 ways!!!

Hello from Covid19 Quarantine! What a wild time we are living in. Large cities in complete lock down. Entire countries under house arrest. We are living a historic moment.

How are you dealing with things? I have all my supplies to shelter in place as I am high risk. I have a face mask should I need to go to get an Rx or some fresh fruit. My shop opening is delayed for the safety of myself, my employees, and my customers. I'm keeping in touch with family and friends via social media. And yes, I'm making and taking PHONE CALLS! What?! As much of an introvert as I am, I require a certain amount of human interaction. Facetime is a blessing. 

Super sexy look right here! Bahahah

Another way I'm dealing with things is sitting outside and soaking up sun while listening to the radio. I have been running in my neighborhood, but as the heat kicks up, I do more indoor workouts. I washed my car the other day and it was so nice to be able to be out under a blue sky removing layers of pollen from my vehicle. 

Of course, I've been cooking. I am a planner. I shop once a month for groceries so I have over 30 meal plans ready to roll for supper. I also plan for leftovers for lunch or another day.

I had chosen to make pot stickers this month and so I needed another 1-2 ways to use what was left in the wonton skins pack. Waste not, want not! So, I decided on crab rangoon and crispy strips for egg drop soup. Not a single wrap was wasted. As a result of planning, that 1 pack of wonton skins provided the foundation for 6 meals. Not too shabby if I do say so myself. 

Cat assistant not required,  but it does make it an exciting time in the kitchen

I hope you are all staying healthy and happy. Sending you love and good eats. 

Pot Stickers with Tangy Ginger Dipping Sauce

Makes 24 potstickers

1 cup cabbage (I used coleslaw mix with carrots in it)

1 cup fresh chopped spinach

1/4 cup green onion or sweet yellow onion

1 TBS soy sauce

1/2 tsp fresh, peeled ginger, grated 

1/2 tsp sesame oil

dash of pepper

3 cloves garlic, minced

1/3 lb ground pork or turkey

1/4 lb peeled and devained shrimp, chopped

24 wonton wraps

1 TBS oil

2 cups chicken broth

Combine first 10 ingredients in a bowl. 

Working with 1 wrapper at a time (Cover the remaining wrappers with a damp towel to prevent drying) spoon about 1 heaping tsp of filling into the center of each wrap. Moisten the edges with water. Fold in half and pinch the edges together to seal. Form 3-4 pleats along the seal. Place dumpling, seam side up on a platter. Repeat with remaining filling and wrappers to make 24 pot stickers. 

By the time I got to number 6 I got it under control lol

** You can use round gyoza skins to make this easier, but I only have the square available. I gently fold the corners in to make a half moon purse. 

If you want, you may freeze half this batch. Place uncooked dumplings on a pan lined with parchment paper. Freeze until hard and store in a plastic bag until ready to use. 

Ready to be frozen for later use

Heat 1 1/2 tsp of oil in a large non-stick skillet over medium high heat. 

Place 12 dumplings in the pan, seam side up. DO NOT CROWD the pan. Cook 30 seconds until brown. Add 1 cup of broth to the pan, cover and cook 5 minutes. Uncover and cook about 1 minute until liquid evaporates. Remove pot stickers from the pan. Cover and keep warm. 

Repeat process with remaining dumplings. Serve with tangy ginger dipping sauce. 

Tangy Ginger Dipping Sauce

1/2 cup tomato

1/3 cup chopped green onion or yellow sweet onion

1/4 cup lime juice

1/4 cup rice vinegar

1 1/2 TSB sugar

1 tsp chopped, peeled ginger

2 cloves garlic

1 jalapeno, seeded

Tangy goodness

Throw it all in a blender and whirl until all ingredients are well chopped and mixed. Pour into a jar or small container with a lid. Allow to sit 10 minutes. Shake well and serve with dumplings or crab rangoon.

** You may choose to peel your tomato, I didn't. I like all those vitamins!

Baked Crab Rangoon

Makes 18 

5 oz crab meat (I used a can, drained very well)

4.5 oz cream cheese, softened to room temp

1 green onion or 1/4 tsp onion powder

1/4 tsp garlic powder

1 tsp Worcestershire sauce

18 wonton wraps

Mix first 5 ingredients together in a small bowl. For deeper flavor, let sit for 30 minutes, covered. 

Working with 1 wrap at a time, place 1 heaping tsp of filling into the center of the wonton. Wet edges.Bring up the edges toward the center to make a small purse. Pinch to seal. 

Ignore my tortilla triangles, I was making chips at the same time :)

Lay the purses on a baking sheet lined with parchment paper. Spray with olive oil. (I have a handy little spray bottle, but you can brush on if you don't have a spritz bottle) gently salt with coarse salt if desired. 

Bake at 425 for 12-14 minutes until golden.  Let cool a few minutes as the filling will be hot. 

Bonus- if you want to make chips like I did, just cut up a corn tortilla or two and spray with oil and salt. They bake up the same time and temp as the rangoons. 

Easy Baked Wonton Strips

This one is super easy! 

Wonton skins

olive oil

salt

Stack several wonton skins and slice in half so you have two stacks of rectangles. 

Thinly slice into strips. Toss with a tsp of olive oil.

Lay strips onto a baking sheet lined with parchment paper. Salt with coarse salt. 

Bake at 425 for 7-10 minutes until golden and crispy. 

Serve with your favorite soup (like egg drop soup!) or enjoy as a crunchy snack. 

Store any leftovers in an airtight container. 

KEYS!!!!

It's time for exciting news!!! Friday, I picked up keys to my next new adventure. After a few years working for Life is Good (Love them! Check them out, for real, love them! www.lifeisgood.com) it is time for a new adventure. I've been sitting on this bit of fun information, waiting to get my keys because it didn't feel real until I had them in hand.

I accepted a super cool job opening and managing a different specialty clothing store called TINA Stephens. We will be opening late this month, so I am busy setting up shop and getting all those little details worked out.  Hooray!!!

That being said, you can't work on an empty belly. I'm trying to get myself in better shape these days. I quit smoking, I go to the gym regularly, and I eat pretty lean, healthy meals. One of my favorite meals is Chicken Lo Mein. I sent it to my friend, Kate who requested the recipe be blogged.

The recipe is inspired by my Cooking Light project. The original recipe called for flank steak, but I had chicken on hand.

Mmmm Asian inspired supper. Delish!

This isn't your grocery store, canned lo mein. This is a party in your mouth! Fresh, filling, and easy.

So, here, just for you KB, is my Chicken Lo Mein.


Chicken Lo Mein
Serves 3

4 oz uncooked linguine
1/2 tsp sesame oil
1/2 TBS olive oil
1/2 TBS minced, peeled, fresh ginger
3 cloves garlic, minced
2 cups chopped broccoli
3/4 cup sliced onion
8 oz chicken, cut into thin strips or cubes**
1 1/2 TBS soy sauce
1 TBS brown sugar
1/2 TBS oyster sauce
1/2 TBS chili paste with garlic (huy-fong chili garlic sauce is my go to brand)
sesame seeds to garnish


Cook pasta according to package directions. Drain well. Combine noodles and sesame oil, toss well to coat. Set aside.

While pasta is cooking, heat the olive oil in a large non-stick skillet over medium heat. Add ginger and garlic. Saute for 30 seconds. Add broccoli and onion. Saute 3 minutes. Add chicken, saute until done.

Add pasta to skillet. Toss well. Add soy sauce, brown sugar, oyster sauce, and chili paste. Toss well to coat all.

Garnish lightly with sesame seeds. Serve hot.

** Original recipe calls for 8oz flank steak if you prefer to make beef lo mein vs chicken. 

Spaghetti Fantastic-O

Growing up my mom made supper pretty much every night. She worked all day, came home, and cooked for the family. (Don't be mislead- Dad cooked too, and still does!)

This was always one of my favorite things about growing up. Not just a good home cooked meal, but the ritual. See, we helped our mom make supper. 

Let me backtrack for just a moment. I enjoy routine. Structure makes me happy because I like to know what to expect. So from kindergarten through my senior year of high school I was not sad that I knew what was going to happen from 7am-5:30pm M-F. I was woken up by alarm - either my radio clicking on or my dad singing to me. Showered, ate breakfast, waited for the bus and went to school. At 3:10 I rode the bus home for almost an hour. Go in the house, get a snack (You can have a Little Debbie or a bagel with cheese, or if Dad made cookies, you can have 2 cookies.) then do homework. By the time homework was done, it was time to make supper. 

Mom would tell us what we were making and we would get the ingredients out, measure, chop, stir etc. Then, here's the best part. Mom asked us about our day. Everyday. So we got to talk and tell her what was great, what we felt needed improvement, and of course tell her the latest drama. 

Then, we'd set the table and plate up supper. We sat together as a family. We prayed for God's blessing on our food and our lives. And we talked. This, to me, is still the best way to grow together and support one another. 

What we made for supper changed over the years, but the central theme never did: Good food, fellowship, and family. 

I have an entire cookbook of favorite recipes from my childhood. Things Mom made, things Dad made, my friend's parent's recipes for dishes I loved. My mom hooked me up when I moved out!

Now, I have 2-3 more cookbooks I've filled in with new favorites from family suppers. One of my mom's favorites is Spaghetti Fantastic. I call it Fantastic-o because it's fun to say LOL. Mom said she could eat this everyday. I believe her! It's very easy, quick, and versatile. You can easily swap out any of the veggies for what you have on hand or what's in season. 

Whatever you cook, do it with love. And share it with someone you care about. <3 div="">

Spaghetti Fanastic-O

Serves 2

4oz chicken breast

1 1/2 cups chicken broth

4oz spaghetti (NOT angel hair), DRY

2 cloves garlic, minced

1/8 tsp red pepper flakes 

1 tsp dried oregano, crushed

1 large sprig fresh basil, chopped

1/2 cup fresh mushrooms

1 large tomato, chopped OR 7oz canned diced tomatoes

1/2 cup zucchini or green beans, cut into bite size pieces

1/2 TBS olive oil

2 TBS Parmesan Cheese

Dice chicken breast. Brown in a large skillet. 

Add all ingredients except zucchini and Parmesan cheese into the pot. (If using green beans instead of zucchini, add them in now with all other ingredients) COVER and bring to a boil. Reduce heat and cook 10 minutes. 

Uncover and continue cooking until most of the liquid is absorbed. Add zucchini last five minutes of cook time. 

Season with salt and pepper. Top with Parmesan cheese. Serve. 

Oven Tacos

Jon and I enjoy tacos. We like to mix it up with different meats, seasonings, and veggies.

I stumbled on a recipe for oven chicken tacos and thought to myself- how did that never occur to me?! Bake the tacos in the oven- no more tippy tacos when you are trying to fill several of them to serve your family. Brilliant!

The recipe calls for store bought bbq baked beans. I opted to make my own with a cup of canned (drained and rinsed) of navy beans leftover from another night. I simply added some bbq sauce and a little water, simmered them for about 20 minutes until they had thickened up and absorbed the flavors. They turned out wonderfully- in fact, I may make my baked beans this way from now on.

This recipe is great for a family meal or a big shindig since you just bake them in the oven. Easy peasy :)

Here's to you and your culinary adventures. Cheers!

Oven Tacos
Makes 8

2 boneless skinless chicken breasts, cut into strips
1-2 tsp taco seasoning OR 1/2 tsp cumin + 1/2 tsp paprika
8 hard (corn) taco shells
1 cup bbq baked beans, partially drained
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
Optional- sour cream and diced tomatoes

Preheat oven to 400.
 
Spray a skillet with cooking spray. Cook chicken over medium heat until no longer pink. Add taco seasoning or cumin/paprika and 1/4 cup water. Simmer until thickened.

To assemble:

In a 9x9 baking pan, stand shells side by side. (They were a little snug in my pan, but they stood better that way anyway.)

Fill each taco evenly with the following layers- cooked chicken, baked beans, cheese, and bacon.

Bake for 8-10 minutes.

Remove from oven, allow to cool slightly. Top with tomatoes and sour cream if desired.

Chicken with creamy dijon & herb sauce

I am always on the hunt for new chicken recipes.

Jon bought some new French's Dijon with Chardonnay the other day while picking up a few things for me at the grocery store. There was a recipe on the back that he wanted to try so we added it to the menu.

We had it this evening with roasted potatoes/sweet potatoes and green beans. We decided it was a definite winner. It's a perfect balance of tang from the mustard and smoothness from the creamy sauce. And an added bonus? I got to use fresh herbs from my garden! YAY!

I prepared this with the oven directions because I had the oven on for the veggies, but I'm sure the stove top version is just as wonderful.

Here's to you and your culinary adventures friends. Cheers!

Chicken with Creamy Dijon & Herb Sauce
Serves 4

1/2 cup chicken broth
6 tbsp. French's Dijon Mustard with Chardonnay
2 oz cream cheese spread, softened* 
1 tsp. minced garlic
1/4 tsp dry Italian herbs
black pepper to taste 
1/4 cup minced herbs (parsley, basil or chives or combination of all)
4 (6 oz.) boneless skinless chicken breasts
1 TBS cold water + 1-2 tsp corn starch to make a slurry


For Oven Prep:

Preheat oven to 375.

Combine broth, mustard, cream cheese, garlic, dried herbs, and pepper until well blended.

Spray a 9x13 pan with cooking spray. Add chicken breasts in a single layer. Cover with sauce. Bake for 30 minutes.

Remove chicken and keep warm.

Pour sauce into a small sauce pan. Bring to a simmer. Add corn starch slurry, whisk to combine until slightly thickened. Remove from heat. Stir in fresh herbs. Spoon over warm chicken. 

For Stove Top Prep:

Combine broth, mustard, cream cheese, garlic, dried herbs, and pepper until well blended. Set aside.

Cook chicken in 1 TBS hot oil in nonstick skillet until browned on both sides, about 15 min.

Remove chicken and keep warm.

Add mustard sauce to skillet. Simmer over medium heat. Add corn starch slurry, whisk to combine until slightly thickened. Remove from heat. Stir in fresh herbs. Spoon over warm chicken.

* I use neufchatel cheese cheese instead of cream cheese. It's a personal preference.

Sweet N Sour Chicken (Restaurant Style!)

I love sweet and sour chicken. It's sticky, sweet, and slightly crispy.

 I have tried several recipes over the years looking for THE recipe. You know, the one that makes you feel like you are eating at an American "Chinese" restaurant. The problem? They are either too sweet (crazy right?) or too bell pepper-y or mushy or worst of all: deep fried. None of these things make for a delicious meal in my universe. Then we went ahead and added the challenge of making it gf.

I was starting to feel like this was an impossible copy cat recipe. Then came pintrest. I combined about four sweet and sour chicken recipes to come up with one that I adore. Wanna see?!

Mmmmm sweet and sour chicken

It was perfect! Lightly crispy, sticky sweet chicken over a bed of white rice. Tasty!

Jon wants to have a Chinese food supper night that would include this chicken, fried rice, and cream cheese wontons. Sounds like a fun little at home date night!

Here's to you and your culinary adventures, friends. Cheers!


Sweet N Sour Chicken
Makes 4 large entree servings

3 boneless, skinless chicken breasts
salt and pepper to taste
1/2-3/4 cup corn starch
1 egg +1 egg white +1 TBS water or 1/2 cup egg beaters + 1 TBS water
2-3 TBS olive or grape-seed oil


1/4 cup sugar
1/4 cup 100% pineapple juice
4 TBS ketchup
1/2 cup white vinegar
1 TBS soy sauce
1 tsp minced garlic

Dice the chicken into bite-sized pieces. In one bowl pour the corn starch.  In a second bowl add your egg mixture of choice.

Add 1- 1/2 TBS oil to a large saute pan. Preheat to medium high heat.

Season chicken with salt and pepper.

Working in batches- Dredge chicken in cornstarch. Then into egg mixture. Add to pan and brown chicken on all sides. (We are not cooking the chicken here, just browning it) Remove from pan. Repeat with remaining chicken adding the remaining oil as needed.

 Transfer chicken to a prepared 9x13 pan.

Combine sugar, pineapple juice, ketchup, vinegar, soy sauce, and garlic. Whisk until smooth. Pour over chicken.

Bake at 325 for 1 hour. Stir every 15 minutes to evenly sauce all the chicken. Serve over rice.


*As always- check your ingredients. Heinz Ketchup and La Choy Soy Sauce both claim to be gluten free*

Wild Rice Soup

I live in Georgia.

My best friend lives in California.

No, it wasn't always that way- we grew up together in Northern MN.


We have had a lot of Skype dates in our time. (Skype is an online video chat service) We have introduced our spouses and fur babies (they have three cats, we have our furry walrus) via our video chats. We have shared ups and downs, tears, laughter and pure silliness together, in real time even though we are 2,521 miles apart.

We have had many a dinner date this way as well. In recent history, Alan has been stuck on a cheesy wild rice soup. He insisted I make it and share a bowl with him one night via skype.

So, he sent me the recipe. I of course, had to make it my own.... It was scrumptious! I asked Jon's opinion, but he was too busy trying to get every last drop out of his bowl to give me a response. :)

I used a country brown rice blend from Whole Foods Market. It had brown rice, wild rice, a black rice of some sort, and a few other rices.

TANGENT ALERT:

If you have a whole foods market within um, anywhere of you. Go. Bring your cooler. Fill it up with all the amazing finds you are bound to acquire. I found Gluten Free waffles by Van's. (My oh my, the blueberry flavor- out of this world) gluten free panko bread crumbs, some fun gluten free flours by Bob's Red Mill, Tinkyada vegetable spiral pasta, Synders Gluten Free pretzels, quinoa, and some fun cheese samples from around the world.

A note about the waffles and the pretzels. These two products are made by companies who have perfected the wheat based versions. Snyders does pretzels right- all the time, and the gluten free version is no exception. Same goes for Van's. They make frozen waffles and french toast sticks they way they should be done. That care and dedication shines through with the gluten free version as well.

Tangent over. Back to the soup.

I made the soup. It was a hit, and the leftovers were divine. Shout out to my best friend for the great recipe idea!

I am so excited to tell you that in 14 1/2 days I get to share a meal with my best friend. In person. I look forward to our adventures!

Here's to you and your culinary adventures, friends. Cheers!

Cheesy Wild Rice Soup

1 cup wild rice blend or country brown rice blend*
1 cup water
1 cup chicken broth
season with garlic powder, onion powder, black pepper, and adobo seasoning to taste

1 tsp olive oil
2 chicken breasts, diced
2 stalks celery, diced
2 large carrots, diced
1 medium onion, diced
2 cloves garlic, minced
1/2 tsp dry Italian herbs
1/2 cup milk
2-3 cups chicken broth
6 oz velvetta cheese
1/2 cup reduced fat cheddar cheese
2 TBS corn starch

Prepare the rice first. 

Simmer the rice blend in water, broth, and seasoning for 50 minutes, covered.

In a large pot, add the oil. Saute the chicken until no longer pink. Remove from pot. Add veggies. Saute until slightly softened. Return the chicken to the pot. Add cooked rice.

Add herbs, milk, broth, and cheese.  Bring to a simmer. 

Mix the corn starch with a little cold water to make a thin, running paste. Stir into the simmering soup. Allow to thicken to desired consistency. If the soup becomes too thick, simply add additional broth to thin.

*The rice blend I used called for 1 cup dry rice and two cups liquid. Follow your rice blend directions to fully cook the rice.

Easiest Turkey EVER

Ok, I know. I know. I said I'd be back more often and where have I been? Not here. I know.

But it's my crazy season kids! I work retail. It's the nature of the beast.

Take a peek at this little project- Our Advent calender for this year. Jon picked out the cute chubby penguin to mark the 25th. Even with a million and one things going on- there will always be time for arts and crafts!

This year for Thanksgiving at my parents house, we went semi non-traditional. I shared my recipe for corn bread stuffing with you in this post. I have a few more holiday recipes in upcoming blogs, so be on the lookout for those. 

Jon still had a hankering for a big turkey dinner. So, while the birds were still on sale for a great price, he picked one up. We have both been very busy with work and personal projects lately. As a result, big, family meals have been less than a priority than usual. We decided since we were both off- today was the day. Turkey day.

The best part of doing the whole meal today is I get to freeze some for future meals. And Jon gets turkey dinner leftovers for lunches- his favorite part of holiday meals. 

I found a recipe a few weeks ago I have been itching to try. It's a Trisha Yearwood recipe. It's a no-peek, hands-off recipe. I had to try it.

Here's how the day went:

I got the bird prepped and in the roaster. Cooked the turkey for 1 hour at 500. Turned it off and walked away. **Serious. Walk away (after you warn everyone in the house if they open the door the consequences will be dire...)**

We went to the beach and saw this amazingness-

Jon and I happened upon this beautiful picnic area with walking trails tucked into the trees along with beach.

I've never smelled the air so crisp, and clean as it was today.

Jon taking it all in

A sunset stroll on the beach. A perfect end to the day.

Ok! I had a day of fabulous relaxation. Walked over to the oven and took out  the "forgotten bird." Lifted the lid (braced myself in case I  just made a HUGE mistake...) And was completely wowed at the most beautiful bird I've ever cooked. I made Jon come into the kitchen and marvel at the moistness of the meat.

Made the rest of the fixin's and enjoyed a big meal with my hubby.

I love this recipe- I don't have to worry about basting or timing. It's perfect!

Here's to you and your culinary adventures, friends. Cheers!

Easy No-Peek Turkey

1 (12-pound) turkey, completely thawed, all giblets removed
1 stick salted butter, softened
2 TBS garlic salt
2 tsp pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium onion, cut in quarters
1 large carrot, chunked
2 cups boiling water or chicken stock

Adjust oven racks so covered roasting pan fits easily inside oven. Preheat oven to 500 degrees F.

Rub butter on outside and in cavity of turkey. Sprinkle salt and pepper on outside of turkey. Put celery, onion, and carrot in cavity. Place turkey, breast side up, in a large roasting pan. Pour boiling water or chicken stock into pan. Cover with a tight-fitting lid and put pan in preheated oven.

Start a timer when oven temperature returns to 500 degrees F. Bake exactly 1 hour and turn off oven. Do not open oven door. Leave turkey in oven until oven cools completely; this may take 4 to 6 hours. (Mine  took about 5 hours) Carve as usual.

Buffalo Chicken Bake

It's no secret Jon and I both have an affinity for all things "buffalo." When I was cruising around food blogs and I found this recipe on Holy Cannoli Recipes, I knew I had to try it asap.

I made minimal tweaks to the recipe to adapt it for my gluten free life style. It was delicious. Jon gave rave reviews.

We kept it very simple by serving the dish with a side of raw celery and carrot sticks. Easy, filling, and oh so satisfying!

Here's to you and your culinary adventures!


Buffalo Chicken Bake
Serves 6-8

1 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup Franks buffalo sauce
6 cups shredded potatoes
1 cup light ranch dressing
1/2 cup reduce fat cheddar cheese, shredded
1 (10 oz) condensed cream of chicken soup *
1/3 cup gluten free bread crumbs
1/4 tsp each- garlic powder, onion powder, garlic salt, black pepper


Heat oven to 350°F. 

Spray 13x9-inch baking dish with cooking spray. 

In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer. 

In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle bread crumbs evenly over the top. Sprinkle with seasonings.

Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

* As always- make sure you are using a gluten free cream of chicken soup if you don't make your own.

November Nachos

It's already November! Where does the time go?

In the last few weeks Jon and I have passed a few anniversaries- A year ago mid-October, we sold the majority of our "stuff," packed up what remained in a U-Haul pull behind trailer, said good-bye to our friends and family, and started a road trip across country. We landed in a town we didn't know, to a cute little condo we'd never actually seen before our arrival. (Thank goodness for the Internet! And  two wonderful parents who were willing to be our eyes and ears while we searched for the house God had set aside for us.)

Part of our move involved Jon transferring down to a new store and a new position, again where we knew no one. I am so proud of him! Side note on this one- Jon was apprehensive about the move until his transfer went through. When it did, it wasn't quite what we had expected. But he hung in there until God told us it was time for a new chapter. I am continually amazed at how God uses time and circumstances to bring us closer to himself as long as we are willing to trust Him.

With-in hours of our arrival to GA I applied for a job and received a call for an interview. I recently celebrated my 1 year anniversary with Michael's Arts & Crafts. :) And for this crafty girl, it's a wonderful job.

With a year of seasons under our belts, I am very happy with the move. I love the sun and there is plenty of it to go around down here. I must admit- in the summer I did long for some rain to break up all those blue skied days. When the rains did come, they were always welcome. I, unlike my husband, have become acclimated to the warmer temperatures. Most days now I have to bring a jacket to work- early days or later nights mean temperatures in the low 50's. Daytime temps of high 60's and low 70's are a far cry from the 105 degree days of summer. Another happy benefit of the cooler days? The windows stay open most of the time. YAY! (Great for us, apparently not for our kitty. Charlie was greeted by a neighbor dog licking the screen the other night. Needless to say he was less than thrilled for the company on the other side of the window.)

Another mini-anniversary for me? I have been gluten free for just over 4 months. It's been a challenge, but it's been fun. I have learned how to cook with new flours and baking mixes. I can adapt most supper recipes to gluten free versions. I've been able to keep family classics alive by tweaking just an ingredient or two. I feel blessed to have a good set of cooking skills and an openness to new techniques.

One thing I had to get used to while changing over to gf was non-traditional supper ideas. Sometimes you just need to change things up. I read a recipe for tater-tot nachos over on Lynn's Kitchen Adventures. I got to thinking, why don't we have traditional nachos for supper? It's a fun finger food, and they can be healthy for you.

I like to make a weekly menu list. I say list because I don't like my menu to be so rigid there is no room for real life. With a special diet and a grocery budget I need to have some organization, but I want some freedom to choose what fits best for that day. Here's a peek at this weeks list (Yes, there are more than 7 days on here, it allows for less grocery shopping trips. And I always make enough for leftovers for lunches):

-Homemade Phillys (Gf hoagies, thin sliced beef roast, onions, bell peppers, provolone), baked chips
-Lasagna Soup
-Loaded Nachos- build your own
- Pork Chops, mashed potatoes, corn
-Shrimp Pad Thai with rice noodles
-Grilled fish, grilled veggies or potatoes
- Chicken Quarters, salad
-Ham, gf pasta/veggie toss
-Build your own omelets, toast, fruit
-Jacksonville Fair Food
-Leftovers

This gives me a broad range of supper plans while still having some clue what I can make when I get off work. It also allows Jon to be involved in what I prepare, and not eat my supper ingredients LOL.I leave a few of the meats open- pork chops, chicken quarters so we can decide that day if we want it breaded, grilled, broiled etc.

You'll notice fair food on the menu- we are heading to the Jacksonville, FL fair tomorrow with my parents for the evening. You can't go to the fair and not eat fair food. Jon is particularly excited about that one.

We chose to have nachos on Sunday night while watching football. Jon said it was a great "man day food."(Sunday has been deemed "Man Day" at our house in during football season.)

So, there you have it. A quick review of  some of our accomplishment anniversaries and a peek into my menu for the week.

Here's to you and your culinary adventures, friends. Cheers!

Loaded Nachos

1 lb lean ground beef, pork, or chicken
1/2 onion diced
2 cloves garlic
1 envelope taco seasoning or fajita seasoning*
shredded lettuce
diced tomatoes
chopped banana peppers or jalapeno peppers- drained well
cheese sauce or shredded cheddar cheese
sour cream + milk
thicker tortilla chips- we like Mission tortilla strips (they are certified 100% corn chips with no wheat flour)

Brown meat, onion, and garlic together. Add seasoning and water according to package directions.

In a small bowl, mix sour cream with skim milk to thin. Add a tablespoon at a time until it is thin enough to drizzle off a spoon.

To build your nachos-

Make a layer of chips. Top with desired amount of meat.

If you are using shredded cheddar cheese- pop the nachos under the broiler to melt the cheese.  If you are using cheese sauce, drizzle over the meat mixture.

Load up the veggies! Top everything off with a drizzle of thinned sour cream. Enjoy immediately.

*If you don't make your own seasoning mix- be sure to check for gluten. Some brands do have thickening agents in them.


** I listed our favorite nacho veggies- but you can use whatever you like- olives, avocado, bell peppers, refried beans are all great additions.

Cheesy Chicken two ways

Lately, I've been into comfort foods from my childhood. When I think of comfort foods, I think of the great times I spent in the kitchen with my parents. Cooking together. Talking and listening to one another. In short- the foods that inspire feelings of family love.

In the winter, my mom would make cheesy chicken roll ups. I love them! They are creamy and flavorful, but super easy to put together.

Over the years, I've played with the recipe to find different flavor combinations. I'm going to share my mom's original recipe as well as the one I use more frequently. They are both excellent!

Before I get to the food though- I'd like to introduce you to Flat Stanley.   He's the fun little fella checking out a few of my cookbooks.

Flat Stanley's Kitchen Adventure

I have a teacher friend, Mr. Hart, who is doing a unit on Flat Stanley. When he told me about this project, I knew I had to be a part of it. So, I was excited ecstatic when he asked me to participate. The crafty 12 year old in me just loves this sort of thing!

For more information on Flat Stanley, check out the official website.

The great thing about this project is that every teacher, parent, or group leader can tailor it to their own needs and wants. There are  a variety of templates, including digital characters available on the website.

After I finish with my project photos for Mr. Hart, I will likely continue to photograph additional Stanley adventures. It is a fun new way to look at the places you travel every day- through the eyes of a child.

Ok, on to the food! :)

Here's to you and your culinary adventures friends. Cheers!

Mom's Cheesy (Mushroom) Chicken Roll Ups
Serves 4

16 oz boneless, skinless chicken breast
3 oz canned mushrooms, drained and roughly chopped
1/2 cup shredded mozzarella cheese
1/4 cup sour cream
1 TBS fresh chives or 1 tsp dried chives
1 TBS fresh parsley or 1 tsp dried parsley
1 TBS pimento
1 TBS dry bread crumbs
1/8 tsp paprika
1 tsp sour cream

Preheat oven to 350 degrees.

Cut chicken into 4 even pieces. Place each piece between plastic wrap or in a plastic baggie. Pound to about 1/4 inch thickness.

Mix mushrooms, cheese, 1/4 cup sour cream, chives, parsley, and pimentos together in a small bowl.

Spread filling evenly over the 4 pieces of chicken. Roll up chicken and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray.

Brush each chicken roll up with remaining sour cream. Sprinkle with bread crumbs and paprika.

Bake 25 minutes. Cool 5 minutes before serving.



* Gluten free options:
1. Omit the bread crumbs all together.
2. Make your own gf bread crumbs by pulsing a slice of gf bread in a food processor.
3. If you are lucky enough to have store bought gf bread crumbs, use them :)


Becca's Cheesy(Bacon) Chicken Roll Ups
Serves 4

16 oz boneless, skinless chicken breast
4 strips of turkey bacon, pan fried and roughly chopped
1/2 cup shredded mozzarella cheese
1/4 cup sour cream
1/4 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dry Italian seasoning
1/8 tsp fresh cracked pepper
1 TBS pimento
1 TBS dry bread crumbs*
1/8 tsp paprika
1 tsp sour cream


Preheat oven to 350 degrees.


Cut chicken into 4 even pieces. Place each piece between plastic wrap or in a plastic baggie. Pound to about 1/4 inch thickness.


Mix bacon, cheese, 1/4 cup sour cream, garlic salt, garlic powder, onion powder, Italian seasoning, cracked pepper, and pimentos together in a small bowl.


Spread filling evenly over the 4 pieces of chicken. Roll up chicken and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray.


Brush each chicken roll up with remaining sour cream. Sprinkle with bread crumbs and paprika.


Bake 25 minutes. Cool 5 minutes before serving.



* Gluten free options:
1. Omit the bread crumbs all together. 2. Make your own gf bread crumbs by pulsing a slice of gf bread in a food processor.
3. If you are lucky enough to have store bought gf bread crumbs, use them :)

Creamy Chicken & Spinach Bake

Today we got some much needed rain at our house. It was one of the most beautiful sounds I've heard in a long time.

When I got home from work it was pouring rain and the house needed to be warmed up a bit with some good home cooking. Jon didn't have any ideas so I was left to my creative mind.

When we lived in MN one of my favorite go to meals was chicken and rice bake. It's one of those meals I can pull together quickly at the end of a long day. It's inexpensive and very adaptable.

Tonight I decided the recipe needed some veggies. On a whim I put some frozen, chopped spinach in the mix. We agreed that the addition was just the right thing for the recipe.


It was a cozy way to end a cool, rainy day.

Here's to you and your culinary adventures, friends. Cheers!


Creamy Chicken & Spinach Bake
Serves 4

10 oz boneless, skinless chicken breast- diced
1/2 large onion, diced
3 large cloves garlic, minced
2 tsp olive oil
1 cup raw minute rice
1 cup water
1/3 cup sour cream
1 can cream of mushroom soup
5 oz chopped, frozen spinach
1/2 tsp dried Italian seasoning
1/2 cup shredded cheddar cheese
1/3-1/2 cup crushed corn tortilla chips
Jane's Crazy Mixed up Salt to taste
Pepper to taste

Preheat oven to 375.

In a large skillet, brown the chicken,garlic, and onion in the olive oil. Season with salt and pepper.

Once browned, remove from skillet. Add the sour cream, water, and mushroom soup. Stir to combine. Return chicken mixture to the soup. Stir in spinach, rice, Italian seasoning, Jane's Crazy Salt and pepper. (Taste for seasoning)

Pour into a prepared casserole dish or 8x8 baking dish.

Top with shredded cheddar cheese. Bake, uncovered, for 25-30 minutes until bubbly. Sprinkle with crushed tortilla chips. Return to oven for 3-5 minutes.

Remove from oven, let sit for 5 minutes before serving.

Turkey Club Quesadillas

When we go out to eat (which is incredibly rare) I like to get a turkey club sandwich. It's got turkey, bacon, cheese, lettuce, tomato, and mayo. Usually it's served on a thick sliced bread like a good sturdy sour dough. Yum....

I was really craving one of these sandwiches the other day, so I did what I've done with most of my sandwiches for the moment(until I find a suitable gf bread recipe)- I made it into a quesadilla :)

It hit the spot. All the flavor of the original, but gluten free for my little kidneys.

The recipe is more of a guideline than an actual recipe. But I wanted to share it with you anyway.

Here's to you and your culinary adventures, friends. Cheers!

Turkey Club Quesadilla

2 corn tortillas
shredded pepper jack cheese (any cheese you like will work)
shaved turkey breast lunch meat
cooked and crumbled bacon
diced tomato
shredded lettuce
mayo

Toast your tortillas in a dry pan or under a broiler until just golden and slightly crunchy.

Sprinkle cheese over one tortilla and melt either in microwave or under the broiler.

Sprinkle bacon, tomato, and lettuce over the cheese. Top with turkey.

Spread a thin layer or mayo on the remaining toasted tortilla. Place mayo side down on the turkey. Cut into 6 wedges and enjoy.

Asian Chicken Wraps

Man alive, it feels like I haven't blogged in forever. It's been very busy around here lately.

Quick catch up:

Work is going very well. I continue to learn new things every day. This week was my first experience with inventory on such a large scale.(I've done inventory at other stores and businesses, but this was much more complex than anything I've done before) It actually involved another company coming in to do the counts. There is a lot more to the process than I ever imagined.

Summer has arrived in all her glory to the south. That means many things- strong thunderstorms that erupt out of nowhere, fresh fruits and veggies ever where you look, playing on the beach in the sun, and wild fires.

The current wild fire is over to the west of us in the Okefenokee Swamp. If you are a regular reader you may recall I went to the Okefenokee for my birthday. About two weeks ago lightening struck and ignited the fire in the swamp. Because of the dry conditions, over 150 square miles have burned thus far.

Here's a picture from one of the local newspapers:


My mom had mentioned that officials had wrapped the historic Chesser homestead and the other outlying buildings with reflective heat blankets. All I could picture was a giant roll of aluminum foil! :P I did a little looking and further research showed that the heat blankets were used in 2007 to save the homestead during the last major wild fire in the swamp. I think it's a pretty cool concept. Way to go science!

Thank you to the nearly 200 fire fighters who have been fighting the blaze!

As a result of the fire there has been a lot of smoke. We don't get a lot of it here, unless the wind shifts. My parents, who are further south than we are, get more of the smoke and ash from the winds. (They can keep it, the smoke stinks!) There have been a few days were visibility has been so limited you can't see from stop light to stop light. Parts of the interstate have been closed intermittently due to no visibility. Yesterday we had a little bit of ash falling from the sky. I had a moment of panic thinking it was snow flurries. Yea, it was 90 and sunny, but white stuff falling from the sky still equals snow in my head. Then, the wind shifts and it disappears. This can all happen in a matter of a few minutes.

Here's a satellite photo from NASA of the swamp:


It's been interesting to learn about these things as we go :)

I almost forgot one of the most exciting things:


My peach trees are getting heavy with fruit! So heavy in fact, I had to actually pull some of the fruit off and let the mini peaches ripen on my counter top. The young trees were so top heavy they were leaning over to the point they were nearly laying on the ground! I can't wait until later in the summer when the fruits are big and juicy :)

As the temperatures heat up, I start looking for refreshing suppers to serve. No-cook and grilled meals are our favorite in summer. I found a new Asian chicken wrap a few weeks ago and we were both really excited to try them. They were an instant favorite.

They are light, crisp, and refreshing. Delicious!

Here's to you and your culinary adventures, friends. Cheers!


Asian Chicken Wraps
Recipe modified from kraftrecipes.com

1/4 cup KRAFT Asian Toasted Sesame Dressing (plus additional for drizzling)
2 Tbsp. MIRACLE WHIP Dressing
4 cups pre-shredded coleslaw
2 cups chopped cooked chicken
1 large carrot, shredded
1 green onion, thinly sliced
Flour tortillas
pickled sweet banana peppers (optional)

In a large bowl, mix 1/4 cup dressing with 2 TBS miracle whip. Toss with slaw, chicken, onion, and carrot. Chill for about 30 minutes.

Spoon desired amount of filling into flour tortillas. Top with banana pepper slices if using. Drizzle with about 1/2- 3/4 tsp sesame dressing. Roll up and serve immediately.*

* Do not spoon filling in until you are ready to serve. If you do this early the tortillas will get overly soft and gummy.

Grilled Black Bean Quesadillas

I don't know if you've caught on to my dirty little secret- I have been slowly incorporating more and more meatless supper nights into my menu.

I say it's a secret because my sweet husband only recently caught on.

It started out as a break from meat (I lack the ability to properly break down/digest animal protein) once in a while. Then I realized it was helping my budget out too. So, a few months ago it turned into a once a week deal. And now, it's my favorite night of the week!

Tonight we had grilled black bean quesadillas. So good.

I made these two ways- first, I made the taco seasoned black beans. Then, I divided the beans up into two batches. To the second batch I added some leftover cooked, diced chicken.

We crisped up the tortillas on the grill for a hint of smokey flavor. Layered on the seasoned beans, a little cheddar cheese, lettuce, tomato, and a drizzle of thinned sour cream. Top it all off with a second crispy tortilla. And just like that supper was served.

A definite keeper for this house.

Here's to you and your culinary adventures, friends. Cheers!

Grilled Black Bean Quesadillas
Makes 4
Approx 340 calories per

1 can black beans, drained and rinsed well
1-2 TBS taco seasoning
8 taco sized flour tortillas
2 oz reduced fat finely shredded cheddar cheese
shredded lettuce
1 medium, seeded and diced tomato
2-3 TBS reduced fat sour cream

Combine beans, taco seasoning, and 1/2 cup water in a skillet. Simmer, uncovered 8-10 minutes until thickened.* Remove from heat. Slightly mash if desired.

On a preheated grill, toast both sides of each tortilla.

To assemble: Place one tortilla on a plate. Spoon over 1/4 of the seasoned beans. Top with 1/2 oz cheese, lettuce, and tomato.

Thin the sour cream out slightly by stirring in a little water or milk until the cream drizzles easily.

Drizzle the sour cream over the fillings. Top with a second tortilla. Cut into 6 wedges. Serve.

* You can add 1/2 cup of precooked, diced chicken at this point if you'd like.

Grillin' Chicken Yakatori

Another home run.

Chicken Yakatori. A friend from work told me she would have reservations about eating something called "YAK-atori." That was until I explained what it is- marinated chicken chunks, threaded onto a skewer and grilled to perfection. Really who could ask for any thing more? Well, perhaps some of my favorite homemade mac n cheese?At least that's what we had with our chicken. Add a tossed tomato, cuc, and basil salad and we were set.

The recipe makes four servings, but if you look, you'll see we have five. I made an extra serving so we could use the leftovers in another meal later this week. :) Cook once, eat twice.



As I was grilling up this fantastic, simple supper I took a stroll around my yard. I have a lovely plant in the front yard that sends out blossoms every few days. They bloom for one day, then wither and die. It's very peculiar and interesting all at the same time. If you know what this plant is, please feel free to comment and enlighten me on it's name!




Here's to you and your culinary adventures, friends. Cheers!

Chicken Yakatori
Serves 4
172 calories per

1/4 cup sake (rice wine)*
1/4 cup low-sodium soy sauce
3 TBS sugar
2 TBS grated peeled fresh ginger
1/4 tsp crushed red pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
1 tsp sesame oil

Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.

Combine soy sauce mixture and the chicken. Add sesame oil. Toss to coat. Cover and marinate in refrigerator for 1 hour.

Heat an outdoor grill to medium-high heat.

Thread 6 chicken cubes onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture.

Grill 4 minutes on each side or until the chicken is done.


* You can use 1/8 cup rice wine vinegar and 1/8 cup white wine in place of the sake. It's not quite the same, but it will do in a pinch.

Chicken Hoisin Buns of deliciousness!

I don't have a lot to say about these. Mostly because my mouth is full. It's a little mini party in my mouth!

These mini bundles are a twist on traditional Chinese steamed buns aka dim sum (Which I also think is some kind of wonderful...)

These are sweet and savory. They are warm and soft with a hint of crunch from the sesame seeds. Bottom line, they are really tasty.

And, unbelievably simple to make!

Serve these guys up with soup or a salad for a complete meal.

Go, go to your kitchen and whip up a batch. Trust me, your family will love you. ;)

Here's to you and your culinary adventures, friends. Cheers!

Chicken Hoisin Buns
Makes 9
143 calories per

12 oz boneless, skinless chicken thighs
1/4 cup finely chopped green onions
1 1/2 TBS hoisin sauce
1 TBS oyster sauce
2 tsp rice vinegar
9 frozen white roll dough pieces, thawed over night in the fridge
1 large egg, lightly beaten*
1 teaspoon sesame seeds, toasted

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.

Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.**

Preheat oven to 375°.

Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.


* I used Egg Beaters original
** I was impatient and omitted the 20 minute rise. They still puffed up beautifully.

Fruit Pizza & Broccoli Casserole

First things first, did you remember to change your clocks ahead? It's 7:10 pm, it's still sunny outside. Yea, I dig it.

Jon and I went to Mom & Dad's house last night for dinner. We had ham, potatoes, fresh tomatoes, super easy biscuits, and for dessert- fruit pizza. So delicious.

I told my coworkers I was bringing fruit pizza and got several puzzled looks. Apparently it's a Midwest food?

Well, here's my little work of art:

It's not the best for you, but it hits the spot :)

For tonight's dinner we had chicken & broccoli casserole with side salads. We really liked it. The casserole was creamy and cheesy, and filling. A definite keeper.

A side note to a sneaky individual - thanks for the tangerines! You're right, you can't ever have enough fruit around.

Here's to you and your culinary adventures, friends. Cheers!

Fruit Pizza
Serves 12

1 tube refrigerated sugar cookie dough
8 oz strawberry cream cheese, softened
1/3 cup sugar
2 tsp vanilla
assorted fruit (we used bananas, strawberries, grapes, kiwi, and canned Mandarin oranges- drained very well)

Roll out the sugar cookie dough into one large cookie. Bake until lightly browned. (I ended up flipping my cookie halfway through because the center didn't want to set up for me) Cool completely.

Mix the cream cheese, sugar, and vanilla together. Spread over the cooled cookie crust. Top with fruit.

Cut into 12 slices.

Optional- drizzle melted chocolate over the entire pizza.

Chicken & Broccoli Casserole
Serves 8
275 calories per

3 quarts water
1 (12 oz) package broccoli florets
24 oz skinless, boneless chicken breast
1 (12oz) can evaporated fat-free milk
1/4 cup flour (about 1 ounce)
1/4 tsp salt
1/4 tsp freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry white wine
1 tsp Worcestershire sauce
1 (10.75-ounce) can healthy request cream of chicken soup
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 3 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Quick update :)

Jon has been sick with bronchitis for the last several weeks. But, thanks to modern medicine and prayers from family and friends, he's nearly back to normal :)

We didn't buy a lot of groceries when Jon was sick, so the fast few meals have been done on the fly. Let's face it, it's just not as fun to cook for one. And when Jon is sick, he doesn't eat a whole lot.

As my sweetheart started to feel better, we decided to use what was on hand to make some simple meals.

We had sweet potato hash with diced ham and eggs over-easy. For the hash I used leftover shredded sweet potato I had in the freezer, some diced onion, garlic, and some seasoning. Once the potatoes were done, I threw in the ham and heated it through on my griddle. Quick, easy, and filling.

Last night we had chicken biscuits. I shredded some left over rotisserie chicken, added some cheese and spices. Then, I filled store bought biscuit dough with the chicken mixture, baked the bundles for 15 minutes, and tada! Supper on the table in 20 minutes.

Today we filled the pantry back up so you'll soon see more cooking light recipes :)

Also in fun news- my parents came to visit this past weekend. We went to my local library's annual book sale. Seriously, all the books you can fit into a brown paper grocery bag for $5- it was heavenly! I got three human interest, fiction novels and a few quilting books. Mom and Dad both found books too. So, big thank you to my parents for the free to me books!

All that book browsing works up an appetite! We walked to a local pizza parlor called Arte Pizza. Wood fired,thin crust, and minimal toppings. It was everything a good slice of pie should be. It was fantastic. Big, filling slices of pizza sold by the slice at the amazing price of $2.50 per. So so good.

Today was unseasonably warm, even for these parts- it was 87 today. I sat in the sun for about 10 minutes reading one of my new books and got a bit pink. Oops. When the temperature began to fall for the day, 79 degrees felt just right. So, back out to read I went. The rest of the week is set to be typical seasonal temperatures in the upper 60's and low 70's. Jon said he likes this season of Swinter. (This is from the cartoon Phineas & Ferb, the two main characters combine summer and winter into a new season called Swinter.)

I'm happy that he's happy. Because, you know what, I am too. :)

So, that's the update for now!

Here's to you and our culinary adventures, friends. Cheers!