A lovely piece of grilled salmon, and my Mom's Brussels-sprout anomaly (don't know what else to call it!)
Paleo lovers ten-HUT!:
(1) Melt some of yesterday's bacon fat in a good-size frying pan.
(2) Wash as many B. Sprouts as you want and cut them in half.
(3) Fry them cut-side down in the bacon fat until they start to
wiggle around (really!) and brown. Flip 'em once.
(4) Add about 1/4" of water and a teaspoonful of powdered beef bouillon, or a full cup of bouillon from a cube if you have that.
(5) Cover and let sizzle until Sprouts take up all the broth.
(6) Serve in a soup bowl, eat while piping hot.
Has snowed all night here and all day, is just letting up and now we have the winds...Mr. Horseymum requested shepherds pie so we will go with that with a lovely salad with pumpkin seeds, cranberries etc. did a bit of baking so a little of that for dessert then some hot chocolate as little miss horseymum spent the day at the barn with her pony and is now playing in the snow with dad. (man I wish I had her energy level)
We're getting around a foot here, which is no big deal for us, but the winds are high and blowing it around quite a bit, which will make visibility nil tonight. I usually do my week's grocery shopping on Friday night, so I went to the store at lunch hour instead. There was no one there.
I've been on a diet so tonight I'm going to treat myself to homemade pizza, with low-fat mozarrella, serrano ham, artichoke hearts, onions and red peppers, and ratatouille on the side.
Chili and rice is always my go to blizzard food! I cooked up a bunch in the crock pot for mini minion and myself tonight... it's a girl's weekend around here, so when she goes to bed I'm popping open the wine as well!
Extra plus because I have the whole bottle to myself.
I cooked yesterday and made a huge frying pan full of ground beef, rice and green peppers. Knew today would be a long day pushing white crap so didn't want to cook when I came in, so two minutes in the microwave and I will have a nice hot supper.
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I live in FL, so not dealing with the crazy cold weather, but I wanted to share this amazingly yummy spicy chicken soup! Maybe it is similar to Bogie's?
Crock Pot Mexican chicken soup
2.5-3 lbs chicken breasts
1 sweet onion
1 can cream of mushroom
1 jar of salsa (whatever heat you like, I used medium)
1 small jar of chipotle peppers in adobe sauce
1/2 cup light sour cream
Put in the chicken, then seasonings mentioned above to taste. Put in chopped sweet onion. Pour on can of cream of mushroom, then jar of salsa, then entire can of chipotle peppers. Put on low for 6-7 hours. Stir about 5 hours in to shred the chicken (you don't have to, since most falls apart by itself but this helps out) Then 20 minutes before serving stir in the sour cream. I also add a dollop of sour cream once in serving bowls for presentation
so so good you must try!!!
There is something about riding down the street on a prancing horse that makes you feel like something, even when you ain't a thing. ~ Will Rogers
I was inspired by the Mexican Chicken meals here to throw together a Crockpot Mexican Mishmosh this AM. Chicken breasts, shallots (no onions in da house), garlic, a can each of enchilada sauce, crushed tomatillos, Rotel brand tomato and green chile tomato sauce, Campbell's Cheddar Cheese soup (in my cupboard forever-time to go), Rotel diced tomatoes and green chiles, and some cut up red taters. I'm usually more of a stove cook than a crockpot cook, but I'm liking the idea of good smells when we come in from shoveling out
I'm thinking I'll chuck in a glug of beer later when DH pops one open