It's been a long time!

Well, hello!
Yes, it has been a very long time since I posted on here.  Time flies and life gets complicated and we move forward too fast.
Today was a total solar eclipse, I do hope you had a chance to observe it.  Next one in 7 years!  Wow!
So, today I am posting a recipe that is low carb and so so delicious!!!
It's Chicken Cordon Bleu Casserole......so here are the ingredients and instructions:

1/4 cup mayo
1/4 cup heavy cream
8 ounces softened cream cheese
1/4 cup Parmesan cheese
1/2 teaspoon garlic powder
dash of pepper
8 ounces Swiss cheese chopped into cubes
1 package of Hillshire Farms Black Forest Ham chopped ( 16 ounces)
1 bag Tyson Grilled and Ready Chicken frozen pulled (20 ounces)
   I used a rotissiere chicken shredded
1/2 cup chicken broth
1/2 cup crushed pork rinds (I used French's crispy onions)

Mix mayo, heavy cream and cream cheese together until well combined
Stir in Parm, garlic powder and pepper and mix well.
Add in Swiss cheese, chicken, ham and broth and mix well.
Spread mixture in 9 x 13 inch casserole dish.  Top with pork rinds (or onions)
Bake at 350 for 20 to 25 mins. until top begins to brown.
Let it sit for a bit then dig in and enjoy!!!

Well, until we meet here again....Happy Eating!

It does not seem possible that it has been such a long time since I wrote on this blog.  Time flies when you have fun!!!
Here is a quick recipe.  I love, love, love cabbage rolls but it is time consuming to roll each roll...so, here is a really easy recipe...one skillet dish....
3 Tbsp. butter or margarine
1/2 head cabbage chopped
2/3 cup minute rice
1 medium onion chopped
2 lbs. ground meat
1 can diced tomatoes
Salt & pepper to taste

Melt the butter/margarine in a skillet. Layer in cabbage, rice, onion, raw crumbled meat until all is used and then add the diced tomatoes, salt and pepper.  Cover with a lid and simmer 25-30 minutes.  Do not stir, do not lift lid while cooking.  After time is done, uncover mix and enjoy!!!  Hope you have a truly wonderful meal.

Christmas is on the way!

Today is the last day of November, where did the time go?  Summer was here and gone. I did put the pool up this year and it was fun to get in there this year.  I missed it last year and the year before...glad I was able to get it up now.  In January, I will be able to join a Y!  Yipee!  I am so happy I will be able to go and swim and use the machines.  Maybe I can get to feeling better...I really haven't been doing much cooking.  Been going out a lot with a friend and so I don't have the recipe this month.  I promise I will try to work on getting more recipes on here!  Have a wonderful Christmas!

March?????

My goodness where has the time gone. It has been one wickedly cold winter here in Ohio, ice, snow, wind, now thunder and lightning...wild season.

Next week starts Lent...fish will be the star of the season. Here is a recipe for Salmon burgers..hope you will enjoy it!

1 can of salmon, drained, skinned and boned 1/4 c. dry bread crumbs

1/4 c. finely diced onion 2 Tbsp. mayo or salad dressing

1 beaten egg 1 tsp. lemon juice

1 tsp. parsley flakes 1/8 tsp. garlic powder

Hamburger buns

In a medium bowl combine salmon, bread crumbs, onion, egg, mayo, lemon juice, parsley and garlic powder mixing well. Shape into four burgers ( Mix will be moist). Grill until both sides are browned. Serve on the hamburger buns with your favorite sauce and toppings.

Enjoy!

Happy New Year

Yes, it is now 2011. The time has been flying by. I did find my mom's recipe box and found a really old recipe that my grandmother would make. It is Czarnina or Duck Soup...I'll share it with you as I did like to eat this...

1 6 lb. duck

1 c celery, diced

1 c prunes, unpitted

1/2 c. vinegar

6 TBSP. sugar

2 TBSP salt

1 c cold water

1 c flour

duck blood

cooked noodles or dumplings.

Cut duck in pieces and put in large pot with plent of water. Bring to a boil and spoon scum off surface, lower to simmering and add celery, prunes, vinegar, sugar and salt. Duck should be tender in 1 1/2 hrs. About 15 mins. before it is done, slowly add fluid duck blood blended with cold water and flour. Stir constantly until soup thickens. Serve the soup, prunes, and meat with the cooked noodles or dumplings. (There really isn't much more than a Tablespoon or two of duck blood needed) Hope you will try this and enjoy!

Christmas Holiday

Well, the season of Christmas is here.

Our family never really had any specific food that we would have at this time of year, but I am going to have a ham.

On Christmas Eve, I will observe meatless. We usually had pierogi and tuna fish or fish sticks..because on Christmas we had ham and sweet potatoes and yummy homemade bread. Was always so good. I have lost the recipe box of my mom's. I was moving things for the guys who were working on my house and now I can't find it. When I do, I will share more goodies with you.

Until we meet in 2011...have a great Christmas and New Year's Eve and day! Enjoy and love one another! Cheers!

Crock pot

Oh a crock pot! What a wonderful invention.

I used mine a lot when I worked...great for almost anything! Today with the snow and cold, I decided to make Chicken soup...came out yummy.

Next adventure: Turkey in the crock pot!

Take one turkey breast (4 or 5 lbs.) fresh or thawed and place in stoneware. Combine 2 Tbs. butter or margarine, 1/4 cup garden vegetable whipped cream cheese, 1 Tbs. soy sauce, 1 Tbs. fresh minced parsley, 1/2 tsp. dry basil leaves, rubbed sage, dry thyme leaves, 1/4 tsp. ground black pepper and garlic powder. Mix well and brush over turkey. Cover and cook on low 10 to 12 hours or on HIGH 5 to 6 hours.

Hope you will enjoy this!