May you be blessed with warmth in your home, love in your heart, peace in your soul and joy in your life.

Tuesday, July 10, 2018

The Call

So, two weeks ago I had my first mammogram done by the mobile unit that came to work. I got the call today regarding my results. I will be going in for a follow up in two weeks. The follow up will be a diagnostic mammogram and ultrasound. The technician who called didn’t sound overly concerned, so I’m trying not to be either. Not saying anything to people for now. Don’t want their worrying stressing me out.

Monday, July 2, 2018

Survivor Guilt

Relief, grief, confusion, concern, distraction, depression, anxiety.....Today was tough. Was asked to come in early this morning under the pretense of an early conference call. Found out instead that our location lost its largest client and that we were laying off over 500 people today. I am fortunately not one of those, but instead am one who remains. And the rest of my team was not so fortunate. Many tears are shed today, and I’m sure there will be more throughout the coming days as we struggle to find our new normal.

Sunday, December 17, 2017

6 Can Soup

A few years back, my friend Gretchen told me how to make 6 can soup. Really simple. Tastes great.

  • 1 can chicken broth
  • 1 can corn
  • 1 can Ro-tel tomatoes with green chilies
  • 1 can Ranch style beans
  • 1 can chicken breast
  • 1 can chicken with rice soup
Mix all ingredients and heat through. We've made it in the crock pot, and on the stove top. Tonight I made a variation of it that was delicious! 
We like to make salsa chicken for burritos (another easy one - chicken breasts, packet of taco seasoning, jar of salsa. Crockpot on low 4-6 hours, shred chicken and stir together). I had chicken left over from earlier this week, so I used about a cup and half of that in place of the canned chicken breast. I also had made a big pot of black beans yesterday for a Christmas party we went to last night so I put about a cup or so of those in with the soup. We fried some corn tortillas, crumbled them on the top of soup, and shredded some cheddar to finish it off. Dinner in less than ten minutes. Yum!



Sunday, November 19, 2017

New recipe!

Beef and Barley Soup

Putting down the recipe for the soup I made tonight, so that I can make it again later!

2 lbs stew meat
3 tablespoons olive oil
1 large yellow onion
4 celery stalks
3 large carrots
1 cup frozen southern style hash browns
1 cup pearl barley
1 bottle Guinness
3 cans beef broth
1 can tomato paste
1 tablespoon Better Than Buillon beef base
2 cups water
1 teaspoon dried thyme
3 bay leaves
2 springs rosemary
Salt and pepper
Fresh basil (garnish)

Cut stew meat into bite size pieces. Season with salt and pepper. Heat 2 tablespoons olive oil in Dutch oven over medium high heat. Brown meat in batches, removing cooked meat to plate between batches. Deglaze pan with Guinness, scraping up all the brown bits from the bottom. Add 2 cans of beef broth. Add the meat back in (I used an arm roast from my mom's beef, so I had a bone after cutting all the meat off. I put the bone in the pot while I simmered the meat.) and any juices on the plate. Add the rosemary and bay leaves. Cover and simmer for an hour and a half on low. While meat simmers, finely dice onion, celery, and carrots. In large skillet, heat 1 tablespoon olive oil over medium heat. Add veggies and saute for 3-4 minutes. Season with salt and pepper, add thyme. Add can of tomato paste to veggies and cook an additional 1-2 minutes. Add veggies to meat (remove bone) and add frozen potatoes. Also add barley, 2 cups water, and beef base. Simmer 45-50 minutes on low until barley is cooked al dente. Add additional can of beef broth if needed to ensure enough broth. Garnish with freshly chopped basil for serving. 

We also had freshly baked Texas dinner rolls for dunking in the broth. Was a great dinner for a chilly day!

Wednesday, July 20, 2016

Creamy Teriyaki Chicken Fettuccine


One of our favorite things to get for lunch in the office comes from a restaurant a few miles away. Probably a fantastic thing that they do not deliver, or we would have it 2 or 3 times a week!  I haven't ever seen it anywhere else, and recipes online are very few. So, tonight I made it for dinner. And figured I would get the recipe put down where I could find it again easily. Enjoy!!

Creamy Teriyaki Chicken Fettuccine (Smoky Mountain Pizzeria Grill copycat)

 - makes 8 servings

Ingredients:

Fettuccine, 1 pound
Boneless skinless chicken breasts, 1 1/2 pounds
Olive oil, 2 tablespoons
Kosher salt, 1 tablespoon plus 1 teaspoon, divided
Black pepper, 1 teaspoon
Garlic powder, 2 teaspoons, divided
Zucchini, 1 small, sliced 1/4 inch thick
Crook neck squash, 1 medium, sliced 1/4 inch thick
Red bell pepper, 1 large, sliced into strips
White mushrooms, 1 cup, sliced
Broccoli florets, 2 cups
Butter, 4 tablespoons
Cream cheese, 4 ounces
Milk, 1 cup
Parmesan cheese, 3/4 cup shredded
Soy Vey Teriyaki sauce, 1/2 cup

Bring large pot of water to a boil. When water has come to a boil, add 1 tablespoon salt and pasta. Cook according to package directions for al dente and drain, setting aside when done. Meanwhile, heat large skillet (12 inches or bigger) over medium high heat. Season chicken breasts with 1 teaspoon salt, black pepper, and 1 teaspoon garlic powder. Add 1 tablespoon olive oil to skillet and add chicken breasts. Cook 5-7 minutes per side (adjusting as needed for thickness of breasts) until golden brown and cooked through. Remove to cutting board to rest. Add remaining olive oil to skillet, then add zucchini, squash, and bell pepper. Cook 2-3 minutes, then add broccoli florets. Cook additional 3 minutes and add mushrooms. Cook 2 more minutes and then remove vegetables from pan (put in a bowl and set aside). Reduce heat to medium and add butter and cream cheese to skillet. Butter will melt and cream cheese will start to soften. Stir with wire whisk to incorporate (will look curdled but will come together). Add 1 teaspoon garlic powder and milk. Continue to whisk until sauce smooths out. Add shredded Parmesan and continue to whisk. Sauce will thicken quickly. Once sauce has thickened, add teriyaki sauce to thin out. Add cooked fettuccine to sauce and cook for a minute to allow pasta to absorb some of the sauce. Slice chicken into bite size pieces and add to pasta (and any juices that may have come out while it rested). Add cooked vegetables and toss with tongs to combine. A small amount of milk may be needed to thin sauce to coat everything well.
Serve with garlic bread.

 - I add crushed red pepper flakes to the sauce when adding the garlic powder, but this may make it too spicy for some people. Start with 1/4 teaspoon and work up if you'd like it with more heat.

Thursday, April 7, 2016

Mortality

That subject hits home a little bit today. Yesterday, we lost one of the greatest country music artists that will ever be. Rest in peace, Merle.
Image result for merle haggard

We've lost a lot of people this year already, and we've only finished 3 months of it. And what hurts most about this one is how I associated him. I hear Merle, and I think of Pancho and Lefty. Willie is my dad's favorite, and if my dad's artists are starting to fade away, how much longer will I get with my dad?

Tuesday, February 16, 2016

Prayers please

I know, I know. Not something you would normally expect from me. But here's the thing. My best friend from 5th grade all the way through high school has an older sister. And she was friends with my older sister. And even though we all live hundreds of miles apart now - Kansas, Minnesota, South Dakota, Idaho - there are still threads that tie us together. Those can never be cut. So, because of those threads, I'm asking a favor. Whether you pray to God, Allah, Buddha, The Great Spirit, the car gods, Zeus, or the faeries dancing in the trees - would you please remember Liz in your next request? Thanks.