Letters From Home

 As cold waters to a thirsty soul, so is good news from a far country. Psalms 25:25

Rather than waste time talking about food on the phone when we could be talking about your day, I thought I would send you this via the website, instead.

Monkey Bread

Levi’s Monkey Bread

I’m glad to hear you conquered the Monkey bread recipe. The picture looked good enough to eat. I’m still waiting for my piece to arrive in the mail. You are aware eating the whole thing in two days is not good for you, right?

 And now, you tell me you have a hankering for Chicken and Spaghetti?

Unfortunately, we have a problem. Unlike the Magic Cookie Bars, I can’t mail the chicken. So, I’m sending you the list of ingredients and the instructions. Send me a picture.

You will need:

  • 1 whole boneless chicken breast
  • ½ cup Progresso Italian Bread Crumbs
  • 1 jar Paul Newman’s Marinara Sauce minus ¼ cup
  • 1 egg
  • ¼ cup milk
  • ½ to ¾ cup oil (Crisco or olive) Use just enough oil to cover the bottom of the pan
  • Salt
  • Sargento’s Shredded Mozzarella Cheese
  • Sargento’s sliced Provolone Cheese
  • Spaghetti

Directions:

Add two quarts of water to a 4-quart pot. Bring to boil. Add enough spaghetti for two servings.

Slice chicken breast horizontally as evenly as possible. (Four thin slices)

Salt

*(For you) Eliminate the egg and milk wash for obvious reasons and coat lightly with Olive oil or Crisco

Dredge in bread crumbs

Heat oil on medium-high heat

Fry chicken 3-4 minutes on each side. Meanwhile, drain pasta.

Remove two chicken slices for tomorrow.

Add marinara to the remaining slices and let simmer until bubbling.

Add shredded mozzarella to the marinara and a slice of provolone atop the chicken. Turn off heat. Cover. When the cheese has melted, serve over pasta. Plate the other for your lunch.

 Next day:

  • 2 buns or 4 slices of bread
  • Butter
  • ¼ cup marinara
  • Sargento’s Provolone cheese
  • Leftover chicken breast
  • Mezzetta pepperoncini

 Warm one slice of chicken in oven or microwave. It’s your choice.

Spread butter on your favorite Italian bread, Hamburger bun, Kaiser Roll, etc. Place under the broiler. Remove when toasted. Spread marinara sauce over warm bread. Add provolone, chicken, and pepperoncini.

Bag the second sandwich for lunch.

I hope you enjoy it. I miss you bunches. But I’m excited about this new adventure. Remember every promise God has given will come to pass. Until then, be content with what He has done thus far, knowing He is faithful to perform His Word. Talk with you this afternoon.

Hugs and kisses,

Mama

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Death and Chili

Today I’m mourning the loss of a friend. For the past six years, when pressed for time, my friend would pick up the slack and prepare meals for me. All I had to do was supply the ingredients and leave it for her to finish.

I loved my friend. She was warm and dependable. Her unwavering support for my work schedule was her best attribute. I know I will never find another to replace her. But as with everything in this transient world, there comes a time we must bid farewell to the old and move on to the new.

So, I am now looking for a new Crock-Pot®! Preferably chrome with a dark red crock. The red makes me happy. 🙂 Four settings is a must. Off. High. Low. Warm. No mamby-pamby pot for me.

Her magnum opus was Chili. The last serving is now sitting in a Rubbermaid® red-topped bowl in the fridge.

This particular recipe was an accident I stumbled across when I didn’t have the ingredients for my original recipe. Thinking to save time during an unusually busy day, I decided to forego the stove-top and began throwing ingredients into the crock. I soon realized I had no tomato sauce or paste.

And I refuse to add ketchup. Ugh.

Anyway, after I threw together the following, my family informed me they liked it better than my other recipe. Oh, well. Glad someone finally said something. 🙂

Recently, a friend asked me to share the recipe. So, I thought I would post it today for all those dealing with temperature shock. Brrrrrr

 

Ingredients

2 lbs. ground beef (I use extra lean because I’m unable to drain off the fat.)

2 cans Rotel (mild or hot)

1 can petite diced tomatoes

1 jar of Marinara Sauce (I like Newman’s Own.) Yep, Marinara Sauce. Trust me.

1 packet of Chili seasoning (I also make my own. You can find the recipes on Pinterest.)

Salt

Optional

1 can Chili Beans

1 can Black Beans

1 small can corn

1 whole onion

 Directions

Place in crock. Turn the dial to high. Let cook all day. That’s it!

Forgot to thaw the meat the night before? No worries. Fix it and forget it.

Serving Option

I crumble a handful of Doritos in a bowl. Top with Fiesta Blend cheese. Add chili. Top with Sour Cream, jalapeno, and a splash of Chipotle hot sauce.

Southern Comfort at its best. Promised to warm even the coldest consumer!

Happy eats, y’all!

Gail

 

Maple Pecan Ice Cream

To every thing there is a season, and a time to every purpose under the heaven…Ecclesiastes 3:1

With July coming to a close, I’m trying to make every minute count! Seasons change. That’s an undeniable fact.

Children growing up is another fact. My kids are twenty-three and eighteen. These are precious days to me. And when they decide it’s time to leave and make their own way—maybe miles away—it will still be a precious time, but not like now.

So I cherish this season. And in the midst of all the changes, I hold to the Creator of all seasons. For no matter what the season holds, there is a purpose only He knows. And so, I will trust Him and show my love to all those in my care while I have the chance.

For who knows what tomorrow will bring?

 Today, I’m sharing my favorite. I warn you, this stuff is addictive. Again, this is half a canister. If it were doubled, I would eat it. 🙂 Not good for Gail!

ice-cream-2334323_1280Johnson’s Maple Pecan Ice Cream

2-14 ounces condensed milk

4 ½ cups whole milk

1 can evaporated milk

½ teaspoon Maple flavoring

1 cup pecans, chopped and roasted (place under broiler)

Mix condensed milk, cream, milk, and maple flavoring in the canister. Stir well. Add pecans. Place canister into the ice cream churn. Lock into place. Turn on the machine. If you wait, the ice and the salt can freeze the canister in place and it won’t turn. If this happens, you have to work until you get it to turn or start over. Bummer! So, turn on the machine and begin to layer ice and salt—1 part salt to 8 parts ice according to the salt box.

Layering is an art you learn as you go along. I like to add thin layers of ice with more salt. That way, the ice cream can be eaten when the churn stops.

If you like hard ice cream, drain the salt and ice when the churn stops, repack and allow to harden 1 hour, or pour ice cream in a freezer container and freeze.

This recipe makes half a canister because we like it fresh, not frozen. So we make enough for one afternoon and eat it all day long! If I were making a full canister, I would just double everything.

 

 

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