Chicken and Rice With Mushroom Gravy

This is a fairly quick and easy supper-dinner to make.  It has a little of everything, protein, carbs, vegetable and fruit. I served this with my home made Cranberry Sauce which is listed on this blog.  I turned my Pepper Cheddar Jack and Cheddar Cheese Bread, also here on my blog, in to Garlic Bread. I split the loaf in half lengthwise, I spread softened butter all over each half, and sprinkled Granulated Garlic on each.  I baked it for a few minutes until it turned a light golden brown, it was delicious!  I also served Sweet Petite Peas.  These are just some ideas for you to use.

What You Will Need:
Sharp Knife
Large Frying Pan
Medium Pan With Lid
Medium Bowl
Measuring Cup
Measuring Spoons
Whisk
Spatula
Tasting Spoon

Rice:
6-Cups White Rice or Your Choice *I used Minute Rice*
6-Cups Water
1/2-Tablespoon Sea Salt *Or Your Choice*

Mushrooms:
2-10 Ounce Package Mushrooms, Washed and Sliced
1-Medium Yellow Onion, peeled and Sliced
2-Teaspoons Sea Salt or Your Choice
1-Teaspoon Cracked Black Pepper
1-Tablespoon Granulated Garlic
1-Tablespoon Dried Parsley
1-Tablespoon Butter
1-Tablespoon Extra Virgin Olive Oil

Mushroom Gravy
3-Tablespoons All Purpose Flour
1 18-Ounce Can Progresso Creamy Mushroom Soup
4-Tablespoons Butter
2-Cups Whole Milk *Warmed In Microwave 35-Seconds*
Salt and Pepper To Taste
1.37- Pound Chicken *I Used Tyson Grilled and Ready Frozen, thawe
d and heated through. Located on Package* Cut in to smaller pieces.

Instructions For Mushrooms:
Using your frying pan, put on medium high heat, add butter and olive oil, let melt.  Once the butter melts, add in the onions, cook onions until translucent, clear.  Add in the sliced mushrooms, stir both until well combined using spatula or wooden spoon.  Add in the granulated garlic, salt, pepper and parsley, mix well. Cook until the mushrooms are tender and golden brown.  Put in a medium bowl and set aside.

Instructions For Rice:
6-Cups Water
6-Cups Rice
Salt
Follow instructions on the side of the box. Once cooked, fluff with a fork and cover with the pan's lid and set aside.

Instructions For Gravy:
Turn frying pan on medium-low to make a roux. (Roo) Add in butter and flour, stir until both are well blended with your whisk, it will look like a paste, don't let it get brown.  Add in the warmed milk, whisk continually until everything thickens. This is called Bechamel. Once thickened, add in the milk, whisk well.  Now add in the mushroom soup, whisk all until well combined.  Stir in the mushroom - onion mixture into the gravy until well combined. Add this mixture into a large pot, once everything is combined, add in the rice and chicken.  Mix everything until well combined.  Using a tasting spoon, see if this needs additional seasonings, ie.,.salt, pepper, etc.,.  Serve hot.

Pepperoni Pasta Salad With Dressing

Some times during the summer I want a quick and easy meal that doesn't heat up the house to make.  Let's face it, who wants to be standing by a hot stove and then later on, eating a hot meal? Not me.  This is delicious as well as nutritious.

First For The Salad Dressing, What You Will Need:
Measuring Cup
Measuring Spoons
2-Cup Size Glass Mason Canning Jar or Container With Lid

Salad Dressing Ingredients:
1/4-Cup Extra Virgin Olive Oil plus 1-Tablespoon
2-Tablespoons White Cooking Wine or White Wine.
2-Tablespoons White Vinegar
3/4-Cup Mayonaise
1 + 1/2-Tablespoons Lemon Juice
3-Tablespoons Grated Parmesan Cheese
1/4-Teaspoon Granulated Garlic
1/2-Teaspoon Dried Basil
1/2-Teaspoon Dried Parsley
1/2-Teaspoon Dried Oregano
1/4 Teaspoon Salt *I used Pink Himalayan, finely ground*
1/4-Teaspoon Cracked Black Pepper
2-Teaspoons Anchovy Paste
4-Tablespoons Pure Honey
2-Tablespoons Water

Directions For Salad Dressing:

*Makes 2-Cups*

Combine all of the above ingredients in to a container of your choice, place the lid on tightly and shake until well blended.  Put in to the refrigerator to chill.

What You Will Need For The Pasta Salad:
Large 4-5 Quart Pot
Sharp Knife
Colander
Large Serving Bowl
Large Wooden Spoon Or Spoon

Salad Ingredients:
1 12-Ounce Bag Veggie Pasta Spirals
1-Tomato Medium, Diced
1 6-Ounce Can Large Black Olives Pitted, Drained and Sliced Lengthwise
1-Medium Sweet Onion Peeled and Sliced
1 6-Ounce Bag Pepperoni Slices
7-Mozzarella Cheese Sticks Cut In To Bite Size Pieces
1-Orange Pepper Seeded and Diced
1-Cup Sweet Peas

Directions For Salad:
In the large pot salt water and cook pasta for 8-10 minutes or until aldente. Drain pasta in a colander over your sink, be careful this is extremely hot! Shake the colander a few times until all of the water is completely drained from the pasta.  Put the pasta in to the large bowl and put in to the refrigerator to chill for at least 2-hours.  Once chilled, remove the pasta and the salad dressing.  Add the above ingredients to the pasta, stirring - tossing gently until all are well combined.




















Shake the salad dressing and then add to the pasta mixture, stirring - tossing gently until all combined. Plate and serve. This can be used as a main dish or as a side.

Pepper Jack and Cheddar Cheese Bread

I love home made bread and make it often, this is so easy it's unbelievable. It is a little time consuming waiting on it to rise twice, patience.... patience. You can serve this with pretty much any meal or even eat it alone with a knob, good size of butter. I do have a home made butter recipe listed here if you'd like to also try that?

What You Will Need:
Stand Mixer With A Dough Hook *Or use a regular Mixer and your hands*
Pastry Cutter or Sharp Knife
Measuring Cup
Measuring Spoons
2-Loaf Pans 5"x9" *I use glass*
Box Grater or Hand Grater
Candy Thermometer
Large Bowl *If not using your stand mixer*
Cutting Board or Clean Flat Surface
Kitchen Towel
Pastry Brush *If you have one, if not, use your hands*
Small Bowl For Egg White
Whisk or Fork To Beat The Egg White
Oven Mitts
Wire Rack
Large Bowl

Ingredients:
2-Tablespoons Extra Virgin Olive Oil *Plus extra to grease the 2-Loaf Pans*
7-Ounce Package Cheddar Cheese Grated *I like Dubliner*  *Save 2-Tablespoons aside for the top of the breads*
8-Ounce Pepper Jack Cheese Grated *Save 2-Tablespoons aside for the top of the breads*
4 1/2 - 5 1/2-Cups Unbleached All-Purpose Flour *Divided*
2 1/4-Ounce Packages Of Active Dry Rapid Rise Yeast *I like Fleischmann's*
1 1/2-Teaspoons Salt *I like fine grain Sea Salt*
2-Tablespoons Sugar
1-Large Egg White Beaten Lightly
2-Cups Water Warm *105 - 115-Degrees, no warmer or you'll kill your yeast.*

Helpful hints:  I freeze my cheeses for several hours, it makes grating so much easier, it doesn't crumble and fall apart on you.  Also, spray your box grater with a cooking spray or with olive oil.  I have a Misto Olive Oil Sprayer and it's a handy little thing to have around. By spraying, it coats the grater so the frozen cheese glides easily.

Instructions:
In the large bowl or the mixing bowl of your stand mixer, put in the yeast, sugar and the warm water. Let stand and dissolve for about 5-minutes. Add in the olive oil and salt.   The yeast mixture should bubble up - fizz, if not, throw it out and start over. This bubbling - fizzing is called "Feeding the Yeast."  This means the yeast cultures are alive, which you want and need to help the dough rise.

Now, little by little add in 3-Cups of flour, mixing until smooth. Add in the cheeses, mix until well combined.  Now, add in enough of the remaining flour to make the dough soft.





















Sprinkle a small amount of flour on to the cutting board or flat surface, remove the dough from the bowl and hand kneed on to the floured surface.  You want the dough to be smooth and have elasticity, not sticky,  do this for about 5-minutes, then gently roll the dough in to a ball. Grease the sides and bottom of the large bowl with olive oil. Place dough ball in to the greased bowl, rub the ball gently around the bowl to cover the bottom of the dough ball, then flip over and do the same for the top. You want both top and bottom of the dough ball lightly coated with the olive oil.  Cover the bowl with the towel and let rise in a warm area free from drafts and air conditioning, approximately 45-minutes or until the dough proofs - rises.





















Lightly grease the sides and bottoms of the 2-loaf pans while the dough is proofing.  Once the dough has proofed - risen, remove from the bowl and place on to the cutting board or flat clean surface. Using your pastry cutter or sharp knife, divide the dough in to 2-equal portions.  Shape each piece in to loaf shapes, place in to each of the loaf pans. Cover both of the loaf pans with the towel, again, let proof - rise in a warm draft-free area.  Let the dough do a second rise for the same amount of time, 45-minutes.

Preheat your oven to 350-Degrees Fahrenheit

Once each of the dough loafs doubles in size, dip your pastry brush in to the beaten egg white and gently brush the tops of the loafs, you don't want the loafs to drop in size deflate. Top each of the loafs with 1-Tablespoon each of the Pepper Jack and Cheddar Cheeses. 2-Tablespoons each in total.

Place the loafs in to the oven and bake for about 30-minutes or until a golden brown color.  Once both are a golden brown, remove both loafs from the oven with your oven mitts, be careful both will be extremely hot!  Place on a heat resistant surface and let cool for at least 15-minutes.  When you are able to handle the loafs, remove and place each loaf on to the wire rack to finish cooling.  Let each of them rest and cool for 30-minutes before you slice them.





















I used one of the loafs a few days later for garlic bread, it was delicious. I served it with a plate of Pasta Puttanesca, the recipe is located here on my blog.  Please leave a comment if  you have tried any of my recipes, I'd love to hear from you. Keep coming back because I will be adding more recipes as time allows. Enjoy!

My Wonderful Brody Has Passed Away

With everything that has been going on here in my little world, I forgot to mention and give tribute to my wonderful English Bulldog, Brody.  Brody was just 5-yrs old and had to be put to sleep on April 11, 2018, due to being diagnosed with cancer.  This was a complete surprise because he was just at his veterinarian's 3-months prior to his diagnosis and nothing was detected.  Brody was eating his dinner one night and blood gushed out of his mouth.  I opened his mouth and he had a fairly large growth in the back of his bottom teeth. Who thinks to check inside of your pet's mouth if there's no problem? I don't but I will from now on. 

The following morning I contacted his veterinarian and she had me bring him right in.  After being examined and having a biopsy of the growth, I was informed that this was a progressive cancer and there wasn't much she could do for him. The one option was to have his bottom jaw removed, but this would be an expensive procedure and it would only extend his life by about 6-months. I wasn't going to put my boy through all of that and I didn't want him to suffer. It was decided between the veterinarian and I, the best and kindest thing to do was to have him put to sleep while he was still happy and not in a lot of pain. Once again I was losing a beloved pet, companion. I have had so many loses as it was the past 3-yrs and now here is one more.  My heart was breaking as I held him in my arms one more time. He snuggled in to me and kept kissing my cheek until he quietly passed away.  I will miss him every day that I am here on earth.  Rest in peace Brody boy, you are now over the Rainbow Bridge with the rest of your family. That's my grandson Caleb with Brody, they were best buddies and inseparable whenever Caleb came to visit.

Butternut Squash Carbonara

Hello everyone, I'm trying to add a couple of recipes here and there as time allows.  My son Jarrett and his girlfriend Cassandra were back home for 2-weeks.  It's so hard when your children grow up and move away from home.  Jarrett is now living in North Carolina which is a good distance away from home.  His Gramma and other relatives live near by him, so that takes a little of the stress and worry off of my shoulders. I think stress and worry goes hand-in-hand when we have children and grand children.  I had made this dish because not only is it delicious, but Cassandra is a vegetarian.  I just served hers without the bacon. This time I didn't make my own home made pasta, I just didn't have the time, so I used store bought instead. I have always tried to incorporate vegetables and fruit in to the meals I prepare, or offer them up as a snack or dessert.  Some times being a mom you have to think outside of the box and sneak them in to the dishes that we make.  Most of the time my 4-kids and even now with my 2-grand kids, they don't know I pureed a vegetable or two and put it in to the meal. Ssshhhh.....wink.

What You Will Need:
Large Non-Stick Frying Pan
Large Pot
Spatula
Parchment Paper *Optional, I use it for easier clean-up*
Large Baking Sheet
Blender - Mixer **Make sure that the glass or plastic jar to the mixer - blender is heat-resistant**
Measuring Cups
Measuring Spoons
Paper Towel
Oven Mitts
Large Plate
Tongs
Small Bowl
Whisk

Ingredients:
2-Tablespoons Extra Virgin Olive Oil
1-Tablespoon Butter
1-Teaspoon Brown Sugar
1/4-Teaspoon Ground Nutmeg
1/4-Teaspoon Ground Black Pepper
1/4-Teaspoon Salt
1/2-Cup Grated Parmesan Cheese
1-Pound Butternut Squash Peeled and Diced. *I purchased mine Spiralized, it was so much easier* If you don't use spiralized, then get 1 1/2-pounds.  By the time you remove the skin and seeds, it will be around 1-Pound.
1-Pound Pasta *Spaghetti or Linguine is what I use.*
1/2-Cup Heavy Whipping Cream
2-Large Eggs Whisked In A Small Bowl
1-Pound Bacon *I buy Nitrate-Free Uncured All-Natural*
1-Small Sweet Onion Peeled and diced
1/4-Teaspoon Dried Ground Sage
2-Garlic Cloves Peeled and Crushed-Minced
14-1/2 Ounces Low-Sodium Chicken Broth, I used Vegetable Base Bouillon

*Adjust the herbs and spices to your own personal taste, this is just a guide and what I had used.*

Preheat Oven to 400-Degrees Fahrenheit

Directions:
Line your baking sheet with parchment paper, remove the bacon from the packaging and run under cold water, don't ask me how, but this prevents the bacon from shrinking. Pat the bacon dry. Line the strips side by side on to the baking sheet until the sheet is full. Place in to the oven and bake for 15-minutes or until golden brown and crispy.  Keep an eye on it because depending on your altitude, it may cook slower or faster. Once the bacon is golden brown, put on your oven mitts and remove from the oven, placing on to a heat resistant surface.  Line your large plate with a couple of paper towels and place several strips of bacon on to the plate.  Place a couple more paper towels on top of the bacon and press, this helps remove excess grease.  Repeat until all of the bacon has had the grease removed, cut or break up the bacon in to small pieces, set aside. Discard paper towels.

Next place your frying pan on medium-high heat, add in the butter and the olive oil. Let them both melt, add in the onions and garlic cook for a few minutes until the onions turn light golden brown. Add the Salt, pepper and butternut squash.  Cook all for about 7-10 minutes, gently toss the squash a couple of times so it's well covered with the oil, butter, etc.,. Pour in the vegetable bouillon, add in the nutmeg and sage, reduce the heat to medium and let simmer for approximately 15-minutes.

While the squash mixture is simmering, add water and salt to the large pot.  Follow the cooking instruction on the box of the pasta. Once your pasta is cooked, keep back a 1/2-Cup of the pasta water.  The starchy water helps the sauce stick to the pasta. Drain the pasta in a colander over the kitchen sink and set aside. Remove the squash mixture off of the stove and let it cool down for a few minutes, either push it aside or place on a heat resistant surface. Once cooled, add the squash mixture in to the blender - mixer, this should only be half way full.  If you have a small blender - mixer, do this in smaller batches as not to over-fill and make a mess.  Add the 2-large whisked eggs slowly in to the squash mixture, put the top securely on to the blender - mixer, mix on low until combined. Remove the lid and add in the cream, mix until well combined.  I put a dish towel over the lid just in case it spits or by the small chance does over-flow.  If it starts to rise to the top, shut off and remove some of the mixture.  Puree until everything is smooth.

In the frying pan you recently used, place it back on the burner on medium-heat.  Add in the drained pasta water and the squash mixture, gently stir - toss until the pasta is coated with the mixture and the pasta water. Add in the grated Parmesan cheese and the bacon. Or leave the bacon on the side if you have someone that is a vegetarian. Using a tasting spoon, taste to see if the Pasta needs any more seasonings, salt, pepper, etc.,.. Gently combine the cheese and bacon.

Place the butternut squash carbonara on individual plates or serve family-style in a large decorative bowl. You can top with additional grated parmesan cheese if you like. Some times I fry a few sage leaves in a little of the bacon grease, sprinkle with salt and place them on top as a garnish. You can eat the fried sage, it's really good.  The photo on the right is with my home made Pepper Jack and Cheddar Cheese Bread that I had made previously.  I had a loaf left over so I turned it into garlic bread, it was delicious.  I'll be posting that recipe soon.

**For some reason the photos aren't showing the creamy sauce, it's there believe me.**