Was Christmas Just Yesterday?

Wow…I really think it was! It seems a blur…it seemed to drag on forever being that my shop has been decorated since the first week of November. And then, as if that wasn't bad enough…we bought our tree the day after Thanksgiving! I know, I know…people do that all of the time..but not me! However, it was nice to have Miller and Brad at home to help Jim with the tree and me not get sap all over my hands!

And now here we are….it's the day after Christmas and Holly and I are here alone! We treated ourselves to a day of shopping…well…we didn't see anything worth being out for but when we came home and finished up the last few details of cleaning Christmas decorations up we sat down to watch Steel Magnolias! 
Ok…maybe I wanted a good cry…maybe I wanted Holly to see a movie that I've always loved. I am not sure but what I do know is that our dinner was quite yummy! We had leftover Ham Delights from last night and I had a craving for Potato Soup since I've just gotten this lovely virus that Holly and Brad brought with them from New Orleans! 

I simply had to share this chowder recipe with you!

I hope your Christmas was extra special! After watching Steel Magnolias for about the 10th time…I am reminded once again the importance of family and friends! 
Life is precious!

Potato Corn Chowder

5-6 Cups diced, red potatoes ( peeled and rinsed well)

1 medium onion, diced

2 T unsalted butter

6 Cups low sodium Chicken Broth

1/2 T salt

1/2-1 T dried Thyme

1 t pepper

2 C frozen corn kernels

1 small can chopped, green chilies

1 2.5 oz package Pioneer Pepper Gravy mix

(yes, I do love steps that make it easier!)

2 Cups 1% milk

shredded cheddar cheese

dice onion and sauté in 2 T unsalted butter. add 6 cups chicken broth and bring to a simmer…add potatoes and cook for 25 minutes covered. Add corn, salt, pepper, thyme and green chilies. Let simmer for 30 minutes or until potatoes are soft. Mix the gravy mix with the milk and heat in microwave just to warm….add slowly to the simmering soup and stir until blended. Let thicken for about 10 minutes. Serve in individual bowls and top with shredded cheddar cheese.

The Ham Delight sandwich recipe is below!

This truly was one of my newest favorites! Hope you will try it! It was a nice change from all of the usual Holiday food!

Hope all of you enjoyed the best Christmas ever! 
Looking forward to a wonderful 2014!

xoxo

Ham Delight Sandwiches

2-3 lbs. shaved deli style ham ( honey maple by Boar's Head is what I use)

3 packages shredded Swiss Cheese

1 medium onion, quartered

2 sticks butter, softened

3 T yellow mustard

1 1/2 t Worcestershire Sauce

1 1/2 T poppy seeds

3 packages Hawaiian Rolls or Pepperidge Farm Party Rolls ( small square size)

In a food processor, chop onion finely and add mustard, softened butter and worcestershire sauce. Process until well blended. Add poppy seeds and stir or blend well. Slice rolls horizontally while all stick in tact. Lay top side over and place bottom side on a foil pain or thick foil. Layer 1/3 of the  ham and then 1/3 of the swiss cheese on bottom halves of al of the rolls. Spread butter and onion mixture over top halves of all of the rolls. Place top halves on to the sandwiches and then slice along lines of cut rolls…so as to make it easier to cut the sandwiches apart. It is very difficult once they are hot! Trust me on this one!) Cover tightly with foil all the way around the pan and bake at 325-350 for 30 minutes or until completely hot! So good!!! Everyone loves these!!! Enjoy!!

"Twas The Night Before Christmas"

A very old post I just came across...

So, my mom asked me to "re-write" Twas the Night Before Christmas so that her Discovery Club girls could learn it and recite it for their Christmas program.... sounds easy! so I thought.... it was fun, it was challenging.... and then a bit discouraging when my own daughter asked me if I had googled it!!!! I was highly insulted!!! ha ha!!! There is no limit to what we can google these days!!! However..... because I didn't want to know how much better everyone else's versions were.... I can honestly say... " I didn't google a darn thing!" Maybe I should have.... I don't know!!! But here it is!

TWAS THE NIGHT BEFORE CHRISTMAS

TWAS THE NIGHT BEFORE CHRISTMAS AND ALL THROUGH THE LAND,

NOTHING WAS STIRRING.... NOT EVEN THE SAND!

THE STALLS WERE ALL SWEPT AND THE ROPES HUNG WITH CARE,

BUT NONE COULD IMAGINE WHAT WOULD SOON HAPPEN THERE.

THE CAMELS WERE NESTLED ALL SNUG IN THE HAY,

WHILE A STAR SHONE SO BRIGHT, IT LOOKED LIKE THE DAY!

THE INNKEEPER'S WIFE GOT READY FOR BED , AND HE WAS SO GLAD

TO JUST REST HIS HEAD

WHEN A KNOCK AT THEIR DOOR CAUSED SUCH A CLATTER,

THEY LEAPT FROM THEIR LOFT TO SEE WHAT WAS

THE MATTER!

THEY OPENED THE INN DOOR AND PEERED OUT TO THE STABLE;

AND SHOOK THEIR HEADS SADLY AND SAID,

"WE ARE NOT ABLE!"

THE MOON SEEMED SO BRIGHT THEY TOOK ANOTHER GLANCE,

TO SEE WHAT IT WAS THAT BROUGHT THEM HERE BY CHANCE!

BUT WHAT TO THEIR WONDERING EYES DID THEY SEE,

JUST A MAN AND HIS WIFE.... SOON TO BE THREE!!

ON A DONKEY MARY RODE AND TO ME SHE DID SMILE,

AS JOSEPH, HER HUSBAND ASKED TO STAY AWHILE.

I SHOOK MY HEAD SADLY AND SAID "WE'VE NO ROOM IN THE INN"

THEY GAVE ME A NOD... AND IT HIT ME THEN!!!!!!

THE STABLE WAS CLEAN, I HAD WORKED TILL IT SHONE,

HOW COULD I KNOW THIS WOULD BE HIS FIRST THRONE?

THE SKY THAT WAS LIT BY THE MOON SO I THOUGHT,

WAS BETHLEHEM'S STAR... AND THE WISE MEN IT BROUGHT!

THEY KNELT AND THEY BOWED AND THEIR VOICES DID SING,

AS THE GIFTS THEY HAD BROUGHT WERE BESTOWED

ON THE KING!!!!

THE SHEPHERDS ARRIVED AND THE ANGELS AS WELL,

"GLORY TO GOD IN THE HIGHEST" WAS THE SONG THEY DID TELL!

HE WAS SWADDLED IN CLOTHS AND THEIR HEARTS LEPT WITH JOY

AND THEY LEFT TO TELL OTHERS ABOUT THIS SPECIAL BOY!

A BABE IN A MANGER SURLEY DOESN'T SEEM RIGHT....

BUT HE HAD GIVEN US CHRISTMAS ON A COLD WINTER'S NIGHT!!!!

thank you, Jesus. You are the best Gift of all!!!! I love You!!!!

Merry Christmas 2013!

Moving Right Along…..

While we had such a great time together for Thanksgiving…and we definitely did!

 (It was one of my most favorite Thanksgiving celebrations ever!) My mind can only focus if it's moving ahead! I wish it wasn't that way! I want to learn to "stop and smell the turkey!"

But... after making my contributions of Broccoli casserole and Pumpkin Cheesecake for our Thanksgiving dinner….my brain could only focus on all of the yummy things to make for our Iron Bowl Celebration with all of our kids! And what a celebration it was!

 In that one second…we saw a second miracle take place! And boy was it glorious!

 As was this incredible Caramelized Onion Dip that I got from my favorite publication…Cuisine At Home. 

I'm so glad my mother gave me this subscription! It is truly my favorite cooking magazine ever! 

Give this yummy dip a try for your next holiday party! It will definitely be a hit!

Caramelized Onion Dip

Cook:

4 Cups onions diced…about 2 large onions

Large pinch of salt and sugar

2 T olive oil

1/2 T dried thyme

2 tsp. minced garlic

2 T brandy

Cook onions with salt and sugar in the olive oil until well browned and soft, about 30 minutes on medium heat. Stir often…add thyme and garlic and cook until fragrant…about 1 more minute. Deglaze with the brandy, scraping up any browned bits. Let onions cool slightly.

Combine:

1 pkg. cream cheese, softened

1 Cup sour cream

1/2 C mayo

1 T lemon juice

1-2 t Worcestershire sauce

1/2 C sliced green onions

Tobasco sauce to taste

Combine the cream cheese, sour cream, mayo, lemon juice and worcestershire sauce. Add cooled onion mixture, 1/2 C green onions and season with salt and tobasco if desired. Garnish dip with additional green onions. Serve with favorite chips or veggies.

Let sit at least 24 hours before serving for best flavor!

I hope you enjoyed a wonderful time with family and friends for Thanksgiving! I can hardly wait for all of the Christmas festivities to begin! ( I just need to get organized!) 

Let me know your thoughts on this dip! It will be a huge hit!

A Southern Sunday Soup Night!

There is nothing better to me than soup! My children were never crazy about it growing up but now that we are sort of "empty nesters" I make soup ALOT!

So, while the rest of the world was at the Auburn-Georgia game…guess what I did? 

I cooked and made this incredible batch of Lemon & Orzo Soup with spinach and chicken.

 (I personally think it should be called Chicken and Spinach Soup with lemon and orzo) but we wont fret over that!

No matter what it's called it gave me something to do while I watched the game on t.v. and could hardly sit still! Wow! What an incredible game that was! 

So glad Jim and Miller got to witness it first hand! 

I had made my broth the night before and then refrigerated it just because I felt like it. Not a pretty picture I know, but just wanted you to see the steps.

While staring at the most incredible game of the century…I picked off the stems of the baby spinach. I needed a meaningless task to do to calm my nerves!

Then I cut up all of the chicken that I had just cooked in chicken broth with bay leaves and 2 stalks of celery with leaves on for added flavor. 

Here it is at that stage…about to add the remaining ingredients.

I love the brightness of the spinach as it first began to cook! Pattie had already made this last week and had commented on that as well. So, sounds pretty easy and it really was. It is so yummy and I'm so thankful to have it on hand on this rainy Sunday!

 Definitely a comfort food in my book! Hope you will give it a try!

Lemon and Orzo Soup

(with spinach and chicken!)

Saute:

1 1/2 Cups diced onion

3/4 Cup each of celery and carrots

2 T olive oil

saute over medium heat for about 7-9 minutes. Then add the following:

1 Tablespoon each of minced garlic and dried thyme

1/2 t red pepper flakes

8 Cups low sodium chicken broth

1 Cup dry orzo pasta

add the garlic and thyme as well as the red pepper flakes to the sautéed veggies cooking for 1 minute until fragrant. Add the chicken broth and bring to a boil. Stir in the orzo and cook until al dente, about 7 minutes. *Since I had made my broth the night before I simply got it out and let it heat slowly and then brought it to a boil to finish the steps. 

Off heat, add the following:

4 Cups diced chicken ( or turkey )

1 package baby spinach. I used a 6 oz. bag

1-2 T lemon zest

3-4 T fresh lemon juice.

salt to taste

Garnish with crumbled feta cheese on individual servings.

This would also be a good thing to make after Thanksgiving with your left over turkey!

Paleo Or Not…This Is Divine! Chicken Cacciatore Over Spaghetti Squash!

I hope the fact that this is somewhat Paleo will not turn people off…this is another Paleo recipe that I am in love with and would make as a regular dinner!  I've posted a similar recipe before but I really like this one better! I think the key is the Spaghetti Squash! I never knew I loved it like this until about 6 months ago! It's one of the easiest things to keep on hand…just re-heat it in the microwave and you are good to go with any sauce you feel like placing on top of it! You can see my other post on how to cook the squash HERE!

First, I just slightly browned my boneless, skinless chicken breasts in a tablespoon of Coconut Oil. 

I used 6 boneless, skinless breasts for this recipe.

"Of course" I had already cut up my veggies! I have to! If I think I have to do all of this when I'm actually preparing the dish it just totally freaks me out! I like my cooking done ahead and that means thinking ahead! So, I cut up my carrots, celery, green bell pepper, garlic and onions ahead of time!

Then I sautéed them in the same pan that I had browned my chicken in! 

That made for an easier clean up!

At the last minute I added the mushrooms so they wouldn't overcook.

Then I placed the browned chicken in the bottom of the slow cooker that I had sprayed with Pam.

 I topped it off with the slightly sautéed veggies. 

Also in the same pan, I added my 28 oz. can of crushed tomatoes, oregano, basil, onion salt, white pepper, kosher salt, etc….any and all seasonings that sounded good to me! Oh…and of course 3-4 bay leaves!

Then I poured that sauce on top of the chicken and veggies in the slow cooker and put it to bed in the refrigerator for the night. The next morning, I brought it out and turned it on! It was Grandparent's Day at Layton's school so I needed this baby to be cooking away while I was gone! I had also already cooked my spaghetti squash and had it ready in a dish to re-heat when I was ready to top it off with this yummy Chicken Cacciatore!

See! It's that simple!!! You cook it in the oven….you shred it and your forget about it! Until you are ready to use it! I love it!

And there you have it! A wonderful, tasty and healthy dinner that will last you for at least 2 nights if you are empty nesters like us! ( Actually, it lasts us 3 nights but I just can't eat something 3 nights in a row!) You can certainly freeze the leftovers if you wish!

To top it off…we had my favorite salad….baby romaine mix, strawberries, mandarin oranges, bleu cheese and candied almonds…topped off with my most FAVORITE dressing! Don't think it's Paleo but I am 100% positive you won't find or make a better salad dressing!!! LOVE THIS!! I used to buy this in a local clothing store! That's how it started out! Now, it's in our local grocery stores and I'm sure you can order it! Trust me on this one…it is definitely worth it!!

Hope y'all will give this recipe a try! And don't be afraid of cooking Spaghetti Squash if you don't cook much…it really is super easy! Let me know if you have any questions! 

Take care and have a wonderful week!

Chicken Cacciatore over Spaghetti Squash

6-8 boneless, skinless chicken breasts cleaned

1-2 T Coconut Oil

kosher salt and pepper to taste

3 ribs celery, diced

3 carrots, diced

1 onion diced

1 green bell pepper, diced

8 oz. sliced mushrooms, rinsed

4 cloves garlic, minced

1 28 oz. can crushed tomatoes

1/2-1 C white wine

1-2 t dried oregano and dried basil and dried Thyme

Garlic salt to taste

onion powder to taste

dash cayenne pepper

a few sprinkles of red pepper flakes

3 bay leaves

brown chicken breasts in the oil. Remove and place in slow cooker sprayed with Pam. Saute' the veggies for about 5-10 minutes and then add the mushrooms. Cook for about 5 minutes and then pour on top of the chicken. Add the rest of the ingredients to that same pan and let simmer for a few minutes. Pour over all in the slow cooker. Cover and cook on low for about 8-9 hours. Before serving thicken sauce if desired. I used some Wondra flour with some white wine and added it to the slow cooker….I turned it on high for a few minutes until I thought it was done. I served it over the Spaghetti Squash but it is also fabulous over angel hair pasta! 

We Had A "Wild Thyme!"

Ok, Holly! I hope this is the start of some great recipes for you! 

I love you, angel! I know you want to cook and provide for your sweet husband! You are doing a great job!

 When you ask me for ideas lately I feel completely inadequate…Hopefully, this will help!

Yes, we actually did have a really fun and wild time while we were in Highlands, N.C! 

My parents have a home there that they share with 3 other couples. It's the perfect "get away!" You can see the details on my other blog here HERE if you would like to! 

There are lots of pics of scenery, etc….

Although we ate at a lot of great restaurants in Highlands by far our favorite was Wild Thyme!

The first night there we had dinner. We shared these fabulous Crab Purses in Phyllo….I could've just been happy with those! 

They were divine!

However, if I ever see homemade ravioli on ANY menu…that is what I will always order! 

So I did!

On the other hand….if I ever see Rainbow Trout on any menu…I make Jim order it so I can have that as well! 

As I said…it was our favorite place to go to! For dinner the first night…for lunch the very next day…and then for a glass of wine to sit an enjoy the afternoon on our last day! 

You cannot go wrong at Wild Thyme!

At Wild Thyme they serve two different soups of the day every day! I love that! Especially when it was so chilly outside that all I could think of was a warm bowl of soup! Nothing sounded better! Most places we frequent have the usual….tomato bisque, lobster bisque, etc…not at Wild Thyme…they have choices I'm not used to and one of them was Split Pea Soup! Now, I know you are all probably thinking oh my gosh! Really? Well, the answer is a resounding REALLY and Jim actually loved it! He never orders soup…but tends to eat mine once it arrives! 

Which he did this time as well!

After getting frustrated that my little cup of soup was being shared by two I quickly realized that I would not go hungry! Once we got our main courses we were in way over our heads! However, I knew that I wanted to re-create this soup if possible! I think I've come pretty close…try it and let me know your thoughts!

You definitely have to be a soup loving kinda gal to enjoy Split Pea Soup…but then again…Jim had seconds tonight! 

Along with our Pork Tenderloin sandwiches from our left over Oven Pork Tenderloin! 

It was all so good!

How cozy does this little cup 'o soup look in this McCarty pottery bowl?

Especially with a roaring fire and a yummy panini to accompany it!

As Luke Bryan says…."That's My Kinda Night!"

Hope you enjoy the recipes….try them and let me know any suggestions you have!

Split Pea Soup

2 T butter and 2 T olive oil

1 onion, diced

2 ribs celery, diced

2 carrots, diced

2 smoked ham hocks

4 garlic cloves, minced

1 C dry white wine

10 C chicken broth

1 package dried split green peas rinsed and picked over

1 t kosher salt 

1 t pepper

2 t dried marjoram

1 t oregano

1 t basil

3 bay leaves

saute veggies in olive oil and butter. Add the rest of the ingredients and let simmer for an hour and a half to two hours. Let sit in fridge over night. Skim off fat.  Remove ham hocks and bay leaves. Bring to a simmer and let cook for another hour. Puree a little bit with a hand held blender or add half of soup mixture to a regular blender and puree. Add back to soup and simmer for another 20 minutes. Serve hot with a good grilled cheese or a great pork tenderloin panini! If you want that recipe as well…just let me know! Hope you love this as much as we did!

A Mom Is Always A Mom! ( as long as food is involved!)

My boy's are going on a hunting/work weekend at my dad's hunting place this weekend…I want my boy's to be together and I wish I could cook for them like I used to. Also, my dad is joining them on Saturday and I really wanted to contribute to their fun weekend together. 

So, a mom's worry for her son's to be close and a desire to cook for her sons like she used to…doesn't that add up to a big pot of chili?

It definitely adds up to this lady talking in third person! I tend to do that when I get really uptight or nervous…I think it's a mental exercise! 

 Just give this incredible chili a try…I promise it will be your new favorite for this fall weather that is FINALLY bearing down on us! Jim and I leave tomorrow for Highlands, North Carolina. I cannot wait. Today was a difficult day….one that I hope I never have to repeat but one that let me experience God's ultimate peace. A huge thank you goes out to the sweet lady that sat in front of me in the waiting room! As I sat there terrified…I saw that the front of her bag had the verse that truly means so much to me embellished on the front of it! 

Jeremiah 29:11

"For I know the plans I have for you", declares the Lord. Plans to prosper you and not to harm you, plans to give you a hope and a future.

WOW!! I truly almost jumped up and hugged her 

but then I realized she didn't know my fears as I sat there… 

Anyway…when I'm stressed, when I want to help out, when I simply want to provide for my family…I cook! I promise you will love this incredible chili recipe! Happy Fall, y'all!

"Jane's Chili"

3 lbs. lean ground beef

1 lb ground Italian Sausage

1 onion, diced

3 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 can Rotel Tomatoes and green chilies

3 cans chopped green chilies

1-1 1/2 C red wine

3-4 Cups water

3 packages Chili Seasoning Mix or Taco Seasoning Mix

1 can kidney beans, drained and rinsed

1 can white beans, drained and rinsed

1 can black beans drained and rinsed

1 T chili powder

1/2-1  T ground cumin

brown all meat very well and drain very well. Place meat in a large  soup or stock pot. Saute onion and garlic in a t of olive oil. Add to meat. Toss all with the seasoning mix. Add the crushed tomatoes, rotel tomatoes, the green chilies, the red wine, the water and the extra spices. Bring to a low simmer for 30 minutes to an hour stirring often. Add all of the beans and let simmer another 20-30 minutes. Serve in bowls, top with light sour cream and 2% Mexican Cheese blend if desired.

So yummy!

It's actually quite hard for me to part with this huge batch of chili/soup! It's one of the best I've ever had and I hope my boys and my dad will enjoy it this weekend!

Most of all, I'm just glad I could help in some way! 

Hope you all have a wonderful, blessed weekend!

It Was Time For A Roast!

Not just any roast, mind you! But my version of the fantabulous Pioneer Woman's Italian Roast!

 It was so yummy and Jim and I literally "licked our platter's clean!" Just like Jack Sprat could eat no fat…his wife could eat no lean…well, that was me, honey!

Why was I ever skeptical this morning? I just didn't think my version of the Pioneer Woman's Roast would work in the crock pot until I researched it…..ALOT!!  
My time was limited so after googling a million different ways to make an Italian Pot Roast…I decided to put "two and two together"!  Two different recipes made for one divine dinner!
It turned out so yummy! I hope you will try it! We've been eating "Paleo" all week and I for one needed a treat…but I don't think we ventured off too terribly bad! 
If we did…I would rather not know so please don't tell me! 
Instead…try this roast out and let me know what you think! I can't wait to make it for Miller and send it back with him to Auburn! 
I always use an English Roast…I've talked about this before and it's very sentimental…but it's the only roast my sweet grandmother ever used…therefore, it's the only roast I'VE ever used!
Italian Pot Roast
1  3-4 lb. English Roast, trimmed as well as you can
1 can artichoke hearts, drained
1 small jar roasted red peppers with garlic
1 package brown gravy mix
1 package Italian Dressing mix
1 can beef broth
1/2 soup can water
place trimmed roast in a slow cooker coated with cooking spray. Top with artichoke hearts and roasted red peppers. Mix brown gravy mix and Italian Dressing mix with the beef broth and water. Pour over all in the slow cooker. Cook on low for 7-8 hours. 
Take out the meat and veggies with a slotted spoon and keep warm in the oven. 
Mix together:
2 T flour
1 C red wine
Whisk together well. Add a little bit of the hot broth from the roast to this mixture and whisk well. Turn on high to boil and let reduce and thicken. I put it in a saucepan to hurry up the process. Pour half of the gravy over the roast, peppers and artichokes and heat in a hot oven to keep really warm! Serve over hot, cooked pasta or polenta.
This was truly divine…and it didn't really even appeal to me before I made it. When I got home from work today and the house smelled like heaven…my heart skipped a beat and I knew for a fact that I had hit on a winner! Please give it a try!!! 
Yes, we served it over whole grain spaghetti….would've served it over spaghetti squash but we've eaten that for the past 3 nights! You can see THAT recipe HERE!
Hope you enjoy this…I sure do miss posting and can't wait for life to slow down a bit! A huge thank you goes out to my sweet friends that have inquired about the lack of posting! 
If only my kids were still at home…I think I had more time then! How is that possible? If someone can answer that question for me I would be forever grateful!

Paleo Chicken Cacciatore

Just had to share a quick recipe with you! After all of the unhealthy eating we have been doing over this past Labor Day weekend I was determined to make something that tasted great and was also good for us! It's always easy to find something out of the cookbook I'm loving right now, "Everyday Paleo" by Sarah Fragoso. I had cooked my spaghetti squash a few days ago knowing that it would be great to have on hand for recipes like this. It's definitely my new favorite "go to" veggie! Love it! You can see my blog post on cooking spaghetti squash HERE if you'd like to! It's really very easy!

Spaghetti Squash recipe

It's not pasta….but I almost like it better than pasta! Trust me…that's saying ALOT for me! Hope you will give this great weeknight meal a try! After eating it tonight I decided it would most definitely be a meal worthy of a dinner party!

Chicken Cacciatore Paleo Style

2 T coconut oil

1 medium sized onion, diced

1/2 bag baby carrots

4-5 celery heart stalks, chopped

2 T minced garlic

1/4 C balsamic vinegar

3 C tomato sauce ( no salt added )

1 C chicken broth 

1/3 C coconut milk ( I used light )

sea salt to taste

pepper to taste

1 T dried parsley

1 T dried thyme

1 8 oz. package sliced, fresh mushrooms, rinsed

dash red pepper flakes

6-8 boneless, skinless chicken breasts, cleaned and patted dry

sea salt to taste

pepper to taste

sauté the onion, celery and carrots in the coconut oil until onion is slightly browned and veggies are softened. About 5-8 minutes. Add garlic and sauté for 2 minutes. Add the balsamic vinegar and turn heat up to high for just a minute. Turn to medium or low heat and reduce the balsamic mixture to medium stirring constantly so it doesn't burn. Add the tomato sauce, chicken broth and coconut milk and bring to a slow boil. Add the parsley, thyme and red pepper along with the sea salt and pepper to taste. Add the sliced mushrooms and simmer for a few minutes. Brown the chicken breasts seasoned with sea salt and pepper in a hot skillet sprayed with cooking spray for about 4 minutes on each side. Place in a greased 9 x 13 pan and spoon sauce on top completely covering the chicken. Cover with foil and bake at 350-370 degrees for 1 hour or a little longer. 
Serve over prepared spaghetti squash. 

Let me know what you think! 

It Was A Labor Of Love!

What a busy and fun filled weekend/last 4 days these have been! It started off with Sarah's mom's wedding and then Holly and Brad arrived! We did the wedding thing Friday night and had such a wonderful time! Sarah sang and it truly brought tears to my eyes! I've always heard about her incredible voice but you don't really know until you hear it for yourself! Wow! It was THAT good! I am surrounded by a lot of talented vocalists! My daughter in law has an AMAZING voice and has just recorded and written her own songs and yes….Holly can sing as well! I would love to hear the three of them together one day! Anyway, on Saturday I cooked until I couldn't cook any more! And I'm not making that up! It was a lot of work…a labor of love for sure! But I knew it would pay off and we would enjoy a yummy labor day of just hanging out and eating and relaxing once Holly and Brad showed up on Sunday.

And eat we did! I tried my hand at ribs for the FIRST time! They were amazing! I'm not ashamed to admit it! I did them in the oven and look forward to cooking them again! NEXT YEAR!! 

The ribs were not hard at all and I will post the recipes at the end of this post in case you want to try it for yourself!

I also did a barbecue roast in the crock pot and it was divine! I love an English cut roast…mainly because that's what my grandmother used to fix and always told me they were the best…I don't cook anything but that cut and never have. I'm sure a chuck roast would do fine but I'm sticking with the tried and true! Plus….it just reminds me of my grandmother, Laura! ( and I miss her!)

This recipe will also be at the bottom of the post.

We had yummy baked beans….

deviled eggs that Sarah announced were her favorite! 

coleslaw that we picked up from Chick Fil A

and my favorite homemade potato salad!

In the meantime….while dinner was heating we all headed out for some quick photo opps after the rain…of course it felt like we were in the Amazon thanks to the humidity levels that had to be 150% or more!

In general…we just had fun! I was thankful that almost all of my children were home…we missed Mitch, Britney and Layton but they were having a restful time away at the beach!

It was a labor of love in that it took a lot to prepare this meal but I wouldn't have had it any other way….it was a labor of love for Holly and Brad to make a quick trip home from New Orleans to be with Brad's family and then our family. It was a labor of love for sweet Sarah to come even though she wasn't feeling very well! But…when all is said and done…the things that are truly important to us as families usually involve many labors of love…some that aren't even seen in the process but we know in our hearts they are there. Miller never left our house the entire weekend once the wedding festivities were over with. He truly loves being at home and relaxing when he is home from Auburn and for that I am thankful…and very blessed!

Of course you didn't think we forgot about dessert did you? We finished the night off with a brand new pie recipe I found and one that will forever be in my recipe file! Wow….it was incredible!! 

Banana Butterscotch Pie with a hint of bourbon! When I say it was incredible….please listen to me! You have got to give this a try!
I hope you had a fabulous Labor Day weekend with family or friends or even both! I am thankful for a wonderful American holiday to celebrate our "labors" and those that labored before us.  I certainly want to always be thankful for my family that works so hard to always be together! What a tremendous blessing that is!

Ok…I hope you will try at least one of these recipes! They are definitely worth the effort!

 Barbecue Beef In A Slow Cooker

3 lb. English roast, trimmed well

1 3/4 C ketchup

1/4-1/2 C barbecue sauce of choice

1/4 C white vinegar

1/4 C packed brown sugar

2 T worcestershire sauce

2 T dijon mustard

1 t liquide smoke

1/2 t salt

1 t minced garlic

1/4 t pepper

1/2 t crushed red pepper

1 t hot sauce, optional

Place trimmed roast in a greased slow cooker. Mix all other ingredients well in a sauce pan and bring to a simmer. Pour over the roast and cook on low for 7-8 hours. When done, remove meat and shred with two forks. Place meat in an oven proof dish and pour 1 C sauce over the meat and keep warm until ready to serve. Serve with warm rolls…I used the yummy Sister Schubert rolls that are a little smaller than hamburger buns with the extra sauce on the side.

 Oven Baked Baby Back Ribs

Ok…the secret is out! I didn't make a dry rub once I saw this! It was truly amazing and I can't wait to try it again! Super easy recipe…two racks of baby back ribs trimmed well!

 ( I did learn that the other secret is using baby back ribs and not spare ribs if you want the best meat!) 

Place each rack of ribs in a double layer of foil that has been sprayed with cooking spray. Sprinkle both sides of ribs generously with this seasoning. Pilleteri's "Rub A Butt" seasoning is the only way to go!

Seal foil very well and place both racks of ribs on one large baking sheet. Cook on 275 degrees for 3 hours…checking along the way. When meat is pulling off the bone…top with either your favorite homemade sauce or your favorite bottled sauce. I used Sweet Baby Ray's because everything I read said to! Leave foil open and bake for 30 more minutes or place on very hot grill rack and grill for about 20 minutes. I had every intention of grilling them at the end but they were already so tender I could tell they would all just fall apart on the grill. No matter…they were divine!

And last but definitely NOT least!

The Banana Butterscotch Bourbon Pie!

Crust

1 box Vanilla wafer cookies, divided ( use about 44 cookies to make 2 Cups worth of crumbs for the crust)

1/2 C unsalted butter, melted

1 t bourbon, optional

2 1.4 oz Heath bars chopped finely

process cookies in a food processor. Blend with the melted butter and the bourbon. Press into a deep dish pie plate…making sure crust goes up the sides of the plate. Bake at 350 degrees for 10 minutes. Sprinkle the chopped heath bars over the crust and let crust cool completely. 

*Top with 2 bananas, sliced and evenly distributed

Filling

3/4 C packed light brown sugar

1/2 C all purpose flour

1/8 t salt

6 large egg yolks

2 C whole milk

2 t vanilla

1-2 t bourbon, optional

whisk together the brown sugar, flour and salt in a heavy saucepan and add egg yolks and gradually add milk over low to medium heat whisking constantly. Cook for about 5-10 minutes or until it reaches a good pudding consistency. Add in vanilla and bourbon if desired. Pour half of the filling over the bananas.

*Top with the remaining vanilla wafers to make a single layer covering the pudding. Top with the remaining pudding. 

Meringue

4 large egg whites

1/2 C sugar

1 t bourbon, optional

Beat egg whites and bourbon until they start to stiffen and gradually add the sugar until stiff peaks begin to form. Top with pie with the meringue and bake at 350 degrees for about 8-10 minutes or until meringue begins to turn golden. Let the pie cool and then chill for at least 6-8 hours before serving. 

Enjoy!