My Day of Thanks!

My favorite day of the year ( next to Christmas, oh and my birthday, oh and easter oh…) but Thanksgiving really warms my heart with floods of memories around smells and tastes in the kitchen. I loved thecearly morning clangs and raddles from Mommas kitchen and then those first wiffs of turkey roasting and pies baking. Yum!

 

Create beautiful memories today and cherish your loved ones! Recipes to come…

 

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Tortilla Chicken White Bean Chilli

Warm spicy and home cooked to warm your soul. This wonderful recipe was inspired by a friends mother that taught me to always top this tasty bowl with crumbled corn chips and fresh lime juice.

  1. Baked whole chicken (de-boned and skinned)
  2. 4-6 cups chicken broth
  3. 1/2 chopped onion
  4. 1 can chopped green chiles
  5. 1 can fire roasted tomatoes
  6. 2 cans white beans drained
  7. 1 can white kidney beans drained
  8. 2 tsp Oregano
  9. 1 tsp coriander powder
  10. Black pepper to taste
  11. 1cups Mexican blend shredded cheese

Garnish

  • Chopped avocado
  • Cilantro
  • Shredded cheese
  • Sour cream
  • Fresh lime
  • Tortilla chips crumbled

Debone and skin cooked chicken cutting into chunky bites. ( I like easy and buy a hot precooked from store)

In stock pot sauté onions until they begin the get transparent.

Then add all ingredients bringing to a boil then turn down to holding cheese until cheese have simmered 30 minutes. Then blend into hot broth.

Serve hot w garnish.

Halloween Traditions. 

A childhood memory. 

Growing up in the small community of Long Shop Virginia the memories I cherish are around people , events and really good food. Meals were prepared and enjoyed over long conversations with laughter and love. Halloween was an event I look so forward too with planning of costumes, decorating the big house into the haunted manor, and of course the hommade goodies that were prepared in the neighborhood you had to have! Miss Allie always made hommade popcornballs , Miss Trudy did cookies, Grandma Deweese had hand pies or cake and My Momma did the famous candied apples. Times were simple and safe and we could run all over the countryside house to house getting the goodies and seeing the neighbors. If it was a good scary night- ghost tales around the candy we counted spread all across the living room floor. 

I continue the apple tradition with candied apples and now caremel too. I share with children I know their families. The kids start asking about the apples mid summer if Im still making them with excitement and antisapation. Im so happy those fun memories live on and continue to excite and thrill in such simple ways. 

Be safe and love one another but most important make memories that last! 

Candied Apples

  • 2 cup sugar
  • 1/2 cup karo syrup
  • 2 tbs water
  • 1/8 tsp cinnimon 
  • 1/2 tsp vanilla
  • 1 tsp red food coloring
  • Candy theomometer
  • Heavy stock pot
  • Parchment paper
  • Butter or no stick for paper
  • Popsicle sticks
  1. Clean apples and dry well
  2. Add sticks and have ready to dip
  3. Bring ingediants to a boil on stove to 300 degrees 
  4. Remove from heatand dip carefully very hot candy- allowing excess to drip off
  5. Wrap after cool or they will get gummy overnight. 

Warm sticky cinnamon buns…cold weather favorite!  

My dear friends on diets or watching gluten… please dont hate me for this one. 

I Love the smell of warm cinnamon bread in the house. My secret to adding this recipe in my simple/easy file is my bread machine. Making the dough in the bread machine takes the mess, sweat and time off your hands. 

In bread machine- add 1/2 cup warm water and 2 and 1/2 Tsp yeast.  ( or one packet) allow to disolve. Add 1 beaten egg

Pour in three and 1/2 cup  bread flour ontop of melted yeast. 

Small sauce pan 1/2 cup milk and 1/3rd cup butter – melt together add 1 tsp salt 1/2 cup sugar melt together. Take off heat. 

Make a well in flour and pour warm mixture in well. 

Set bread machine to dough setting. (1.5 hour setting) walk away. 

Once done roll out on floured service to a

15×9  inch rectangle. 

  • Melt 1/2 cup butter
  • Seperate bowl mix 1 cup sugar 
  • 2 Tbs cinnimon 

 rolled dough paint with half butter and sprinkle with half cinnimon sugar. 

Roll dough pinching end and slice into 12-14 eaqusl slices. 

Baking pan cover bottom with butter and sugar mixture. Assemble buns close in pan. Allow to rise another thirty minutes. 


Bake at 350 degrees 25-30 min until golden brown. 

Glaze

  • 2 cups powder sugar
  • 2 table spoon butter
  • 1 tsp vanilla
  • 3 tbs hot water as needed


Stuffed chicken breast with sweet sausage apple dressing

Easy pre-prep meal for week day satisfying. 

Stuffing:

  • 1 pkg Italian sausage
  • 2 stalks chopped celery
  • Small onion chopped
  • 1 cup green apple cored and chopped
  • 2 cups seasoned bread crumbs
  • 1/2 cup dried cranberries 
  • 2 cup chicken broth

Brown sausage part way cooked add vegitables and fruit until browned. Drain well.  Add bread crumbs and chicken broth. Cool to room temp. 

Four chicken breast trimmed and spliced lengthway down middle. Stuff with 1/2 cup dressing on each breast fillet and pin together with 2 wooden toothpicks. 

Wrap and freeze ( thaw for cooking night) or brown on each side in hot skillet. Place in baking dish foil covered. Bake at 375 for40 min or til internal temp hits 188 degrees. 

Serve with sweet apples, or cranberry sauce. As pictured mashed potatoes and jared chicken gravy. Yum!