It's been a long time!

I don't know why, but I just can't get into chatty blogging. I like being able to post about something specific - like a project - and with my camera dead (yes, my NEW camera) blogging seems to lack something. Mike's camera was in the shop and now that he has a new one (they couldn't fix his old one) I feel more inspired.

Two "hug"ghans completed - finished while my dad was visiting a couple of weeks ago, and the picture is courtesy his camera - thanks Daddy (yes I call him Daddy, despite being almost 30)!



I've started a recipe site - I'll have to link to it here sooner or later - but I'm finally trying to get all my recipes into one place. People are always asking me for recipes and this way I can send them right to it. :)

Here's one of our favorite recipes - I hadn't made it in months but Saturday I had a craving for it - so good! Definitely comfort food, and not TOO too hideously unhealthy - the worst of it is the butter in the topping!

Sour Cream Chicken

Ingredients:

4 chicken breasts, cooked (see directions for easy cooking below)
salt & pepper
garlic & onion powder (to taste)
sage
1 can cream of chicken soup (98% fat free)
1 cup light sour cream (don't use fat free)
1 cup stuffing mix (crushed ritz crackers, crushed saltines, crushed croutons, etc also work)
1/4 cup margarine or butter, melted (can use up to 50% less)

Cut cooked chicken into bite sized pieces. Place evenly into a single layer in a casserole dish sprayed with pam (1.5 quart or 7" x 10.5" work well). Sprinkle with salt & pepper and seasonings. Combine cream of chicken soup and sour cream, spread over chicken. Toss topping with melted butter and sprinkle over the casserole. Bake at 350 for 30 minutes.

Our favorite way to eat it is to serve with potatoes (in any form) or over whole wheat noodles and green beans or broccoli. Doubles very well.

To cook chicken: place chicken in large pot, cover to one inch above meat with COLD water. Place on burner, bring to a boil, and simmer until tender. It takes about 1/2 an hour from the time you turn on the burner to the chicken being cooked.

I will often cook 8 breasts and freeze half. The broth, if you skim off the foam, can be saved (even frozen) if you like and used to cook rice or for making mashed potatoes - I will sometimes toss in a quartered onion (whole - the skin gives a lovely color to the "broth"), a celery stalk and a quartered carrot (anything you'd put in a stock pot) while the chicken cooks. You can use whole breasts for a better broth if you like, they will just take a bit longer to cook.