Hi Knitters,What a week. I have received some good news. Photographer extraordinaire, Liz Banfield, has signed on to work on the toy book with me. She did the photography for the first two books and she is fantastic. Check out her site and her blog, she is truly amazing. Yay!
When my husband came down the stairs the other morning I had a drill, hammer, saw and tons of wooden pieces spread all over the kitchen counter. He asked, "What is this, the shoemaker and the elves?" My life has become elf-like at this point. That is so funny. Yes, I have some roll-y type toys in the new book. They are pretty cool stuff. Can't wait to share.
If I have any other title it has to be The Queen of Chicken. The other day my sister called me to give me a new chicken recipe that she got from a friend while on the school playground. When I find a new quick and easy chicken recipe I'm all over it. The cooking isn't fancy around here but it is big.
Here are few of the chicken recipes I rotate on a regular basis:
chicken salsa
chicken and rice
barbecue chicken
chicken salad
chicken soup
shredded chicken sandwiches
chicken enchiladas
chicken Parmesan
baked lemon chicken
grilled chicken
chicken curry
chicken chili
chicken Marsala
There are many more but I am too tired to remember right now. See, I am like the shrimp guy in Forest Gump, only with chicken. Me and my chicken casserole, best friends forever. Okay, so here is the new one I tried the other night:
1 bottle French dressing
1 package French onion soup mix
1 can whole cranberry sauce
Heat up the sauce ingredients above and brown the chicken ( I get the boneless, skinless breasts, family size pack). Place everything in a 13x9 inch pan ( I have to make 2 pans of everything a night and usually there are no left overs, I double or triple every recipe). Bake at 350 degrees for maybe another 45 minutes. Oh, and cover with foil.
The thing is that my family loves French dressing, all of them. My husband is the biggest French dressing lover I have ever met. He will order French dressing in every restaurant and we always have it in the fridge. Anyway, my family loved this recipe and everyone agreed that it is a do-again dish. I'll add it to my list of hash slinging recipes. I need to fill these kids up and it isn't an easy task.
The Queen of Chicken is now signing off. I am a tired out chicken little.
Good night, Knitters.
best, susie
8 comments:
I'm intrigued by those roly things, hmmm...Thank you for the recipe - I am always seeking something new for supper - I often quiz my co-workers at the lunch table "what did you make for supper last night?" It's hard to feed the family!
This is one of our all time favorite chix recipes and I serve it regularly for guests with a rice pilaf and green salad - always a hit!!! We eat so much chix sometimes I think we must cluck!!! Very anxious to see the toy book!!!!
That's a great recipe because it finishes in the oven, giving you plenty of time to fix side dishes and clean everything up. I always wonder how my MIL fed her family (13 children) and kept her sanity.
So then, you are saying you are some sort of chicken elf? :)
Thanks for the recipe!
First of all I am very intriged by those little roly-playthings! Can't wait to find out what they are all about. LOL!
Secondly, that chicken recipe is also great if you substitute apricot preserves for the cranberries. It makes my mouth water just to think about it! Yum!
Can't wait for the new book!
we are also big chicken fans - hope to be raising our own this time next year.
Right now the girls favorite is "Chicken Smash" chicken breasts cooked in the crockpot with a splash of chicken broth or stock and tomoato sauce or bbq sauce or balsamic dressing and cooked till it disintegrates when you hit it with the potato smasher ;)
we serve it on sandwich buns, over rice, pasta, fresh garden salad - its good stuff all around.
Oooh the rolly-type toys sound very interesting! I'm looking forward to finding out more.
I have a twist to that recipe!! Substitute Apricot Jam for the Cranbery (same quantity) & add 1 small can of apricot halves & cashews.
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