Mother's Day Chicken and Asparagus

Before I left on my trip, I got this post ready, but forgot to schedule it.  I just realized it was here and ready to go for Mother's Day, so I decided I would post it now.  This is a favorite recipe that I make every year when all the fresh Asparagus is available.  It is a perfect dish for Easter or Mother's Day, because it has an elegant, gourmet presentation and taste,  and yet it is very simple and easy to make.  The creamy sauce reminds me of a curry flavored hollandaise.   If I make it on a Sunday, I put the chicken and sauce together and bake it on  a low heat while we are at Church.  I make the rice ahead, only needing to warm it when I get home, and have the asparagus in the pan with a little water, ready to turn on.  Then it is just a snap to finish it off and serve it up.

Asparagus Chicken

Ingredients

1 Un-cooked Chicken cut up into pieces and skin removed;  or about 6 of your favorite pieces of chicken (bone in is fine); thighs or breasts or what ever you like....I love chicken thighs better than breast because they are moist, but of course they have more fat; so whatever you like.

1 large bunch of Fresh Asparagus

1/4 cup butter

2 cups sliced mushrooms

1/4 cup flour

1 1/2 cup milk

1/3 cup mayonnaise

The juice of a 1 lemon (this is about 2 Tablespoons)

3/4 teaspoon curry powder

1/2 teaspoon garlic powder

salt and pepper to taste

1 cup Cheddar Cheese

Instructions

1.      Turn oven to 375 degrees ( or  if you are going to go off for a couple of hours and want to let it cook while you are gone, you can preheat to 375 degrees, let your chicken bake while you prepare the sauce, and then turn the oven down to 300 degrees when you put it back in to cook).

2.     Salt and pepper the chicken pieces and place in a casserole pan.  Put in oven to bake a little before you put the sauce over them.

3.     In a sauce pan, over medium heat, melt butter and add mushrooms;  Saute mushrooms until tender.

4.     Slowly add flour and stir, making a roux with butter and mushrooms.

5.     Slowly add milk, stirring constantly;  Cook gently until thickened. Remove from heat.

6.    Add Mayonnaise, lemon juice, garlic powder, curry powder, salt and pepper and stir until well         mixed.

7.     Take chicken from oven. Spoon sauce over chicken. Sprinkle cheddar cheese on top.

8.     Return to oven and bake for 45 minutes or until chicken is cooked through.

9.     While the chicken is cooking, rinse Asparagus.  Break off the woody bottoms of the stems.

10.   Place the Asparagus in a sauce pan with water just partly covering the Asparagus. Bring to boil and steam about five to ten minutes (depending on how thick the stems are) or until the stems are tender, but not too soft.

11.     Cook rice according to instructions. 

12.    When chicken is done, I like to dish each plate up, that way I can serve it plated real pretty.  Here is how:  Spoon your rice. Take up 5 or 6 spears of Asparagus and lay over the rice. Place a chicken piece on top of that. With a spoon ladle up more sauce from your baking pan, and pour around chicken and over Asparagus and rice.  Serve with a salad and rolls.

Enjoy and Have a wonderful Mother's Day!

A Visit

I've been  away a little while,  and this is why:   I have been visiting my daughters and grandsons in Florida, and my son, daughter in law, grandsons and granddaughter in North Carolina.   I am filling up my heart here with them all and will return next week.  I have been meaning to do a post and have some wonderful pictures and updates, but can't manage to get it all ready for a blog post yet, so  I will do it a little later, when I get a minute free. The rose above is from Marie and Elizabeth's rose garden; isn't it lovely?   I will pop over to everyone's blog when I get a chance and see what you are all up to.  I hope you have a great week.

Garlic

Rustic, simple, wonderful, flavorful,  delicious, little bulb of goodness.

It helps prevent cancer, heart disease, and all kinds of sickness. It is an antioxidant, anti-viral, anti-bacterial, has been proven to reduce cholesterol, high blood pressure, inflammation and more.

At our house, we take it in pill form and eat it often.

One of the best ways to get the full benefits of it, is to chop it and eat it fresh with a little olive oil.

If you crush or chop the garlic and allow it to sit 15 minutes before you  eat it or cook it,

the waiting period allows the Allicin time to develop... so what is the Allicin you might ask.  The Allicin is a sulfur compound that gives you all those wonderful health properties. If you have given the Allicin time to develop,  much of it will remain while cooking or warming.

I have read that one clove of garlic a day can cut your risk of cancer in half.   Since I love to eat it... why not.

My son Luke and I got our garlic planted last fall.  I feel so happy that it is sprouting already.  It is "a first" that I have gotten it planted in the fall.  I am looking forward to a nice harvest of it this year.

It tastes wonderful chopped and mixed with fresh olive oil;

 

So good spooned on bread...

Yum.

Fresh chopped and mixed with  olive oil is something we  do frequently.  We eat it fresh  with bread, or tossed into pasta,  or sautéed  for spaghetti sauce, or  over rice,  lasagna,  pizza, soups, its almost endless what you could drizzle it on, or mix it with.

It is also a wonderful Home Remedy.

Have you ever heard of Goot?

I hadn't heard of it until my friend on "Knights and Maiden's Gathering" talked about it.

So I looked into it a little more.  Goot means "Garlic Oil Ointment"

It is used as an antibacterial ointment, and also as a poultice, that helps put anti-biotic properties into your blood stream when you are sick.  I have put it on my lips when I have felt a cold sore coming on, and guess what?   "no cold sore".... its great... and makes me smell like an appetizer to my Hubby... hahaha.

You can put a little on a bandaid and put it on your feet so that it will soak into your blood stream,

or onto a  cut to act as an anti bacterial ointment... the coconut oil in it also has anti-bacterial properties.  It is soothing and healing.  I don't like it on my hands, because the raw garlic inflames my hands ( I have sensitive skin... eczema, and any raw vegetables on my hands makes them react pretty badly;   but I don't think most people have that problem).

Goot

3 Tablespoons Olive oil

3 Tablespoons Coconut oil

3 Tablespoons chopped Garlic (you can do this by hand or with blender)

Mix together, and store in the fridge in a little jar up to a week*

When  you are sick, slather it on the bottom of your feet and put a sock over it; or put it on a bandaid for the little ones and put it on their feet and then a sock over it.  You can also put it on their chest for a cough.  Put it onto cuts, or bites and cover with a band aide, put it on your lips to heal a cold sore  or when you feel one coming on to prevent it; I can tell you from experience that it worked well.  I think there are probably a few applications you could think up yourself, when you realize that garlic and coconut oil are anti-viral and antiseptic, and coconut oil is
also anti-fungal.   Give it a try.

.   If some one has skin sensitivities, try a little in a small place first to see if it works with no reaction... I only say this because of my own skin sensitivities... the rest of the family doesn't have them, so no problem for them.

* Note:  This should be stored in the refrigerator for no more than a week.  The same goes for garlic in oil for eating.  When I first read about that, I thought why is that?  Here is the reason:  All vegetables that grow in the ground have the possibility of being exposed to the Botulism spore.  This is not a problem for the eating of these vegetables fresh, because once rinsed, there is not enough to ever cause a problem.  The problem can occur when that vegetable is stored in an airless situation such as what happens when you store something in oil.  In that environment, if there are Botulism spores, they will begin to multiply... especially when left at room temperature.  It is the multiplying of the Botulism spore that can be the problem.  An acid environment can kill this spore... thus when something is pickled in vinegar, or is a high acid vegetable, it is safe when water bath canned, but alkaline vegetables are not safe when water bath canned, because the spore can remain alive when processed in the lower temperature processing of water bath canning.  A week is a safe period of time for the garlic in oil to remain in the refrigerator without worrying about the spores being able to multiply very fast. I also read that you could soak and rinse garlic cloves in vinegar, and this will help kill the spores...   So there are some handy tips; hope they help.

Give this a try... It is an easy natural remedy that works.  I think you will like it.

Have a great week!

Creative Delights

Wednesdays are my art class day. I look forward to Wednesdays very much, because when I am there, I paint without distraction or guilt. Today I missed art class, because of a flat tire. Unfortunately, we get our fair share of flat tires, because we live out on a dirt road.

We are having another snow storm today... this one looks like it may produce more than the last one, which didn't do nearly like the weatherman said it would. I am doing my art work at home today, while Steve took the car in on some business, and to get the tire fixed. I always feel that when I get to work at any creative project, I am blessed, and feel very happy. I have been working on pictures for some storybooks that I have written. I am getting the pictures done slowly. I find that it is often hard accomplish a lot by the way of drawings and paintings at home, because there is always so many distractions, and so much that needs doing, and I have had to learn to fight the feeling that I shouldn't be doing this, I should be doing that. Steve has helped, and often tells me "forget about the housework and get the storybooks done". I am having to learn to adjust the expectations that I feel about myself. I am coming to a different stage in my life, and the seasons are changing for me. It is nice to have this portion to look forward to. When we women wrap our world around family, there is an adjustment that can be difficult when the children all grow up and leave home. I say "be encouraged" if you are transitioning into this stage of life, allow yourself to be blessed in "the new", take pleasure in a different freedom that allows you to pursue more of those creative delights and don't let guilt keep you from flourishing in something different.



If you are still raising your children, enjoy them in the midst of those pursuits that you love; those creative delights.  Include them and let them partake, it will free you to still pursue creative projects, without neglecting your babies. If you love to cook, let them cook with you; don't worry about the mess. If you love to sew, let them sew; take the time to teach them a few of those things, and you will be rewarded with little companions that share some of your joys. I know my kids have all got creative bugs and I think it is because we nurtured that in them. Cooking, sewing, painting, writing, making jewelry, photography, gardening, decorating, crafting, scrapbooking, designing, drafting, music, or just making something lovely, are all expressions of the creative DNA that I think our Heavenly Father put in each of us. Even science, math and sports have a creative aspect to them. That which you love to do, takes on a creative aspect to it. We are made in the image of our Father in Heaven, and He is a Creator, no wonder that we are like that as well.

Pencils and pens are calling...

And paintbrushes,

and beads,

Colors, shapes, textures...

Crochet Hooks,

All just too hard to resist.

So don't. 

Hope you all have a happy creative week.

Whole Wheat Macaroni and Cheese

Yesterday,   I was out in the garden working on my compost and thinking of how I want to plan the garden this year.  It was beautiful out.  I had my flipflops on and a nice sleeveless shirt.   Today we are having a blizzard.... there it is again; spring weather in Colorado, who can figure it out?  The garden will wait one more week.   Denver is predicted to get 20 inches.  I hope we can top them.   Eddie is home for a "snow day", Steve is downstairs doing business in his comfortable chair (he had his fourth surgery on Friday, and is still recovering, but coming along wonderfully.  He should be up and walking without that boot by next week).   We are all snuggled in with a fire blazing in the woodstove.  Snow days make me hungry for comfort food, so I thought today was perfect for Mac and Cheese and wanted to share the recipe.  I have pictures from when I was visiting Marie and Elizabeth last fall.  I made Mac and Cheese while  I was there; we had fun taking a lot of pictures of everything together, so these were ready to go.

Whole Wheat Macaroni and Cheese

Ingredients:

1 Package of Whole Wheat Pasta; about a 16 oz size

I like the shells, because they have such a lovely way of holding the sauce, and have a delightful texture in my mouth.  But of course you can use elbows or anything you like.

3 Tablespoons of butter 

2 Tablespoons flour

2 cups milk

1/2 cup half and half

2  1/2 cups Cheddar Cheese 

2 Tablespoons Parmesan Cheese

3-4 Green onions chopped
Salt and Pepper to taste

Instructions:

1.  Cook Pasta as is usual until "al dente" (still slightly firm) ; drain.

2.  While pasta is cooking, begin your sauce by making a roux in a good sized skillet; Melt butter, and whisk in flour. 

3.  Slowly add milk and cream, mixing constantly with your whisk.

4.  The sauce will bubble and thicken as you add the milk.  Now add the cheese; continue stirring.

5.  Add green onions, reserving a tablespoon or two for garnish.

6.  Stir in pasta and mix thoroughly.  

7.  Pour into a nice serving dish and serve.

When I cook, I like to cook with the freedom to adapt recipes as seems fitting; sometimes, I adapt  to what I might have on hand.  I might not have the exact cheese on hand, so I will use a little Montery Jack or what ever; or the onions, maybe I only have one or two green onions; you get the picture (although, I must say, that the green onions are wonderful in this dish, and it does seem a little plain without it). I just say this to confirm that any recipe can be tweaked and I often tweek them.   I don't usually like to bake Macaroni and Cheese, unless I add extra milk or even a little water to thin it a little, because when it a bakes, it will absorb moisture into the pasta, and will dry up a little.  Also, if I plan to make it ahead and bake it later, I will add a little more milk, and cook the noodles until slightly under done and well cooled, because I don't like them to absorb too much of the sauce and  get too soft.  If you were to bake it, you could add breadcrumbs to the top, and drizzle with a tablespoon or two of butter to create a wonderful crust.  Bake at 350 until bubbly, and the bread crumbs browned.

Enjoy

                                                            

Come to the Table

A lovely table; it is the symbol of having a special place of welcome,  comfort and joy.  It is a picture of hospitality, it is a place of fellowship, and if peace and harmony are at the head of the table, it is a sweet and  wonderful place to be.  All through History, our Heavenly Father has welcomed those who will come to His table;  if we "would" come.  In the same way we desire to be with the ones we love,  He desires to be with us.   In Matthew 22: 1-14, Jesus tells the parable of the king who gave a feast for his son and called the invited to come to the feast he had prepared... but they would not come, and so He invited others...  In Revelation, He has prepared a feast for us, and we, again, are all invited, if we will just answer the invitation.  He is our gracious Host our wonderful example of love and welcome, of invitation and hospitality all we need do is respond.

I love to set a pretty table.  For  for special celebrations, I usually prepare and decorate my table a day or two ahead, because if I don't prepare ahead, it becomes a  burden  that piles up and overwhelms me.  Its the creative "preparation" I enjoy, so I set aside the time for that.    Just think that  Jesus also, is  "preparing" for us.  He went to prepare a place for us, and that at the right time, He will come and receive us to Him.  He also has taken great delight in preparing a table and a home for us.

This year for the Easter/Resurrection Sunday, our celebration was smaller than it has been in times past.  But it was very sweet, and precious.  I enjoyed decorating and cooking for Steve, Eddie, my friend Roxy (whose husband had to work that day) and myself.  Because of the Holiday, I have had table settings on my mind;  I like to collect table settings on Pinterest, and love to see them in magazines and blogs.  My Mom, my Mother in law, and my friend Barbara  have always set the loveliest tables that inspired me; So, I wanted to start a little  collection here of "Table Settings" to share with you as well.

As I was in the process of writing this post, I was popping in and catching up with blogging friends, and saw that Ann on Eight Acres of Eden also did a post on her Holiday table, so I am going to link her today, because it was such a great post and I thought you would really be blessed by it.

My Mom and my girls and I have a love for dishes of all sorts; especially blue dishes.

 This platter came from England.  My Mom got it there when we lived there years ago;  I was a little girl, at that time.   She has allowed me to enjoy many of  her dishes and her lovely silverware.

This is an old picture I took when I was getting ready to clean my silver several years ago.  I have silverware from my Mom and my Grandma Flossie.  It is one of my favorite things.

These blue dishes are dishes that Mom and Dad got for their wedding.  

Little additions make a pretty table.

    Remember that even though the days are sometimes dark and difficult,  He promised to
"Prepare a table for us....."

     

   "You  prepare a table before me in the presence of my enemies."

Psalm 23:5