Tuesday, November 27, 2018

Homemade Chicken Pot Pie

Good morning y'all. Being from the South, who doesn't love pot pie? I grew up with the little frozen pies you baked in the oven. It took forever and we thought they were delicious. LOL what they are is full of sodium. Several years back, in 2010 my husband was very sick. He wanted pot pies. So, working all day and him being home, I did what any good wife does. I bought him those little frozen pies. Well, he was eating TWO of them for lunch. When he went for his check up, low and behold his blood pressure was through the roof. I could not figure out why. A few days later, I'm putting pies in the freezer and looked at the label. OH MY HOCKING WORD! These dad gum things are almost nothing but Sodium! over 1600 mg of sodium PER PIE! I cut him off quick and fast like.
Fast forward to this year. It was still hot outside but I had a hankering for a pot pie. I mentioned it to him and he said "what are ya waiting for woman, get cooking" ! LOL I told him I was already ahead of him and putting it together.
I have made pot pies before, but for some reason, this one was off the hook, slammin' jammin' and totally ruined my taste buds for any other!

1 16 oz can Veg All mixed veggies, drained and rinsed
4 chicken breast tenders, sauteed in a pan with butter, salt and pepper
3 TBSP butter
4 TBSP flour
1/2 cup water
2 chicken bouillon cubes
pinch Rosemary
1/4 tsp thyme
3/4 cup water
2 c self rising flour
1 TBSP butter
1/4 cup Parmesan cheese, grated
half n half
400 degree oven for 45 minutes
Drain and rinse the veg all, place 1/2 the can in each large ramekin and set aside. Cook the tenders in a non stick skillet, I used a pad of butter, salt and pepper. Once the chicken is done, remove, dice and place half in each ramekin. Now in the skillet add 3 T butter and melt, stir in 4 T flour and stir around making a rue, add salt and pepper to taste, slowly add 1/2 cup water and mix well. Add the 2 bouillon cubes, stir as it thickens. Now add the rosemary and thyme, add another 3/4 cup water and stir again until it thickens. Pour this over the chicken and veg all.
In a small bowl add 2 cups self rising flour, 1 T butter, 1/4 cup parm and a dash of half n half. Stir but don't over mix. I made mine a little loose. Allow it to sit, it will rise some, after about 5 minutes mix the dough again and put half on top of each bowl spreading it out to cover the edges.
Bake for 45 minutes in a 400 degree over.

Friday, November 23, 2018

Pumpkin Caramel Bars - FOTW Nov

Today is the monthly post of Fly On The Wall. A great time for all as you get a peek into the lives of several bloggers, myself included. First thought I'm going to show you these delicious pumpkin caramel bars. So good and the inspiration came from my blogging buddy Karen over at Baking In A Tornado, she is also the brain child behind FOTW. Here you will find her original bars that inspired me: Pepita Harvest Bars
 I used the Annas Ginger Swedish Thins as the base for the bar
Toll House white chocolate chips because I can no longer eat chocolate due to the high level of oxalates.
Pretzels for some crunch
caramel because why not
pumpkin, cranberries and pumpkin spice
I crushed the cookies and mixed with melted butter, about 1/4 cup, mixed and pressed it into a square 9x9 pan. Oh spray or grease the pan first, it makes getting them out so much easier or you can use parchment paper.
Sprinkle 1 cup white morsels, 3/4 cup quick oats over the crust and 1/2 cup dried cranberries. In a small bowl mix 1 can of sweetened condensed milk, 1 cup of pumpkin (not pie mix) and 1 tsp of pumpkin spice mix. Pour this over the ingredients in the pan. Sprinkle with 1 cup of tiny caramel bits, place pretzel twist laid out on the top and sprinkle a few more caramels or cranberries. Also a few teaspoons of pumpkin seeds. You could use more and replace the pretzels but I am on a low oxalate diet for my kidneys and can no longer eat certain foods.Bake at 350 degrees for 30-40 minutes. Cool, slice and enjoy!

Buzz around, see what you think, then click on these links for a peek into some other homes: 
Baking In A Tornado                  https://www.BakingInATornado.com
Menopausal Mother                     http://www.menopausalmom.com/
Never Ever Give Up Hope            https://batteredhope.blogspot.com
Go Mama O.                             http://www.gomamao.com

Let's see, what happened in October? YES! I finally had my lithotriposy surgery, stones removed and then the last stent finally taken out! Hallelujah!! You have no idea...whew
Hubby's new toy...I walk in to find it standing in the corner of the room. Umm well, sure.
And last month I mentioned we got new furniture! Here it is!!
The top picture(below) is the scope that the put into my bladder, yes I'm awake to see if everything looks okay and then they pulled out the stent. Which you see in the second picture, it is the black tube. ahh it felt so good to have that out. NOW, seeing these lovely tools I was NOT looking forward to the removal, then the surgeon walked in and said "oh no, we don't need those today, I'll just pull it out." That may sound weird and invoke all sorts of crude jokes but they were music to my ears.
After a few weeks of spasms and throbbing pain I was finally able to resume normal life. We took a trip to Helen, it is a tiny quaint town at the foothills of the mountains north of us and a replica of the Bavarian region in Germany. My absolute favorite! I lived in Germany for 3 years and to this day still miss it. So Helen is a special place to me.
On the way we stopped at a store to pick up water, use the restroom and the guys got snacks. LOL now the fun begins!!

Jesse gets these hotter than Hades chips! Here are some things he said....
After 3 chips you start to get itchy

My scalp itches

4 chips in I’m gonna let them sit a minute

I feel like a cat having to lick the air

My husband is in the kitchen trying to open a bottle of wine. Jesse says "it's not a twist off is it?" My husband is insulted "UH NO" Still trying to use the opener and SNAP...he breaks the opener. He says "what in the world, I know I'm strong but damn." We all laugh. Jesse walks over and says "uh Dad...it's a twist off, see the perforation here?" and twist. Well now the bottle is open! LOL oh my gosh we laughed so hard.  

Later I walk in and there sits the bottle of wine. I said "hey honey, your bottle of wine must be happy to see me, the little guy is standing at attention" He says "What?" I held up the bottle. He laughs. "Well silly, since it didn't have a cork I used one of the finger condoms to keep it fresh." I said "oh it's fresh all right."
So many laughs off one bottle of wine and I didn't drink any.
I hope you enjoyed cruising around my home. See what everyone else has been up to. Their links are near the recipe. HAPPY THANKSGIVING ( a day late I know)

Tuesday, November 20, 2018

Pepper Jack Chicken

I have gotten totally off schedule this year and post all willy nilly. I apologize folks, being sick and in the hospital for three months this year really took a toll on me in more ways than one. I am sitting here today scheduling out my post for next month. I have 7 recipes that I've made recently and need to get them out to y'all so you can enjoy them like we did.

A few nights ago I made this super easy and delicious slow cooker dish. I'm telling you it was so easy. Also, there was enough that we enjoyed it three more times! That's a big win in my book. Plus I think it got better each time I heated some up, now that really is a win.

This recipe works with my new lifestyle of being low oxalate for my kidney health and also my #WW way of eating. Yep, I did it. On November 6th I decided enough was enough and I signed up for #WW previously known as #weightwatchers. I attended my first meeting the next morning and in two weeks I have lost a total of 3.6 lbs. That may not sounds like a lot, but it is a healthy amount and I'm not starving or deprived which is even better.

This dish is delicious but doesn't photograph well. I took a dozen pictures so you'll just have to trust me and try it yourself.

Pepper Jack Chicken
4 large chicken breast
1/2 very large red onion (if it is small use the entire thing)
1 1/2 bell pepper, sliced (I prefer the red, orange and yellow but you can use green if you prefer)
8 oz shredded Pepper Jack cheese (I buy the block and shred myself)

In a nice size slow cooker, mine is 6-7 quart, slice the onion and place in the bottom. Lay the chicken breast on top of the onion, slice the peppers and place on top of the chicken. Cover and cook on high for 4-6 hours. The chicken was fresh and not frozen, just purchased. If you are using frozen, which is perfectly okay, you will need more time. Six hours at least. Once the chicken is done, shred. I do this by using a Mix N Chop from Pampered Chef, it works great for this job. Stir the chicken, onions and peppers. You can add salt if you like but the cheese makes it salty enough for me. Also I no longer use black pepper as it is high in oxalates but you can add if you like. Now shred the cheese and sprinkle to cover the top of the chicken. Place the lid back on and leave for about 10-20 minutes or until the cheese is bubbly. That's it. Serve over rice with a nice salad as we did the second time. The first time we ate the chicken/cheese in a pita with a salad. You could serve it on a nice toasty buttered roll/hoagie for a low cal chicken philly.

That's it! ENJOY

Monday, November 12, 2018

Turkey Soup and Family Gathering - BWF

I would say, where has the year gone, but I know where 1/4 of this year went for me. But can you believe it is almost Thanksgiving? Good grief Charlie Brown, Christmas is right around the corner!
When I think about the holidays I think about family and years gone by. Family gatherings in particular so it was only fitting that I talk about it since our theme for November's Blog With Friends is just that, family gathering.
One thing about holidays growing up, I always looked forward to going to my grandparents farm and being with the entire family. It was different back then than now. We had to drive a long way and it was an event. One we looked forward to. I'd see my cousins, we would play, get gifts and more importantly gather around and be a family. Of course we'd eat, we're Southern! When we get together there is ALWAYS food.
Everyone had their assignments. Aunt Linda did a smoked ham, cheesecake, cheese ball and crackers, Aunt Dianne would make macaroni salad, Aunt Wanda would make a delicious pineapple cake and deviled eggs, maybe potato salad depending on the holiday and sweet potato casserole (which I took over making when I got older). My mom would make cookies, everyone fought over these cookies (still do) pecan pie, chocolate pie, lemon meringue pie. Grandmama would make the turkey, collards, stuffing, cranberry sauce, rolls, rice, green beans with new potatoes oh and fudge! Very rarely if ever did this menu change. Over the years as my grandmother's health failed different ones picked up the slack and prepared the items that she would have done. After several years we began meeting at Aunt Linda's house instead, then Aunt Wanda's house. Now almost everyone is gone. There is Aunt Wanda, her two boys (35 and 40) my mom, me and my family. My cousin Tina, her brother Aaron and his family. That's it. Everyone else has passed on. Those of us left are scattered to the four corners so to speak.
I remember the gatherings with fond memories and miss them. The laughs, joking around, the smells of food, the kids playing, the dog sleeping in my granddaddy's lap. Even the hours of clean up I miss. Mostly I miss my family. Teresa was first, she was the youngest girl /cousin, my shadow. Then Granddaddy, Frank, Thomas, Grandmama, Aunt Dianne, Daddy, Aunt Linda, Alton and so it goes, one by one they have left us with empty hearts and empty spaces at the dinner table. We used to set up two card tables and all the chairs were full at the big table. Now we fit at one small table. I know it's life but the holidays do two things to me, make me sad/nostalgic and missing loved ones. It also makes me want to hold on tighter to the ones I have left. To continue with some of our traditions and reminisce about the past.

So in honor of days gone by, along with the sun and heat, here is a soup you can make from leftovers or just a few simple ingredients.

Turkey Soup
1 lb ground turkey
2-3 large carrots,peeled and cut into 2 inch pieces
1-2 cups rice
3 cups chicken stock/broth
If using 2 cups of rice add 2-3 cups of water or more broth
1 large onion, diced
1 clove garlic, minced
1 TBSP dried parsley
white pepper and salt to taste
In a large pot brown the turkey OR you could use 2-3 cups of leftover turkey diced up, if using ground turkey allow it to brown and add the onion, garlic and spices. Stir well and add in the broth. Water if needed and the carrots. Once the carrots are close to done, 10 minutes or so, add in the rice and additional water/broth. Cook until the rice is done, about 20 minutes and serve. You could add white wine and some mushrooms if you wanted as well.

Other participants

Karen from Baking In A Tornado

Jules from The Bergham Chronicles


Lydia from Cluttered Genius

Monday, November 5, 2018

Easy Beefy Noodles

I was in need of a quick and easy meal. My guys like beef or meat in general but it had turned off cool and windy so I wanted comfort food. Looking around at what was in the pantry and fridge this is what I decided on. 
Easy Beefy Noodles
1 lb ground beef
1/2 large onion diced
1/2 small jar of pimentos
1 clove garlic minced
3 cups beef bone broth
1/2 bag of wide egg noodles, sorry I just dump them in
Brown the beef with the onion, garlic and a little salt. I am no longer using black pepper due to my kidney issues as it is high in oxalates so I'm using white ground pepper.
Once this is done ,the pimento, bone broth and noodles go in. I bring it to a boil, then reduce the heat to medium, cover and cook until noodles are done to your liking. For me it took about 15-20 minutes.
The guys loved it and went back for seconds okay maybe thirds as well.