Freezing Celery and Onions

I hate to buy a whole package of celery and only use one or two pieces.  The following sounds great and quite easy to do, freezing for a month or two and freezing for up to a year!

Step 1: Wash and dry your celery well.

Step 2: Chop into the desired size and shape. I like to cut my celery into the size I most often use for soup or stir-fry recipes so I don’t have to try to cut it later.

Step 3: Place the celery in a single layer on a baking sheet. Transfer the baking sheet to the freezer. This step prevents the pieces of celery from freezing together in clusters.

Step 4: Once frozen solid (usually 2-3 hours), transfer the celery to a freezer safe container to use within a month or two.

If you want to have your frozen celery good for up to a year, you will need to do a quick blanch on them. To do this, place slice celery in boiling water for 2 minutes, remove with a slotted spoon and transfer to an ice bath to stop the cooking process. Then follow the above steps for freezing it. Blanched celery will last for up to 12 months in the freezer.

Freezing Onions is practically the same:

Here are some tips for freezing fresh onions:

• Prepare the onions

  Peel, remove any brown or mushy spots, and chop or slice the onions. You can also dice them in a food processor.
• Blanch

  If you're freezing whole onion bulbs, you should blanch them first. Blanching time depends on the size of the onion, but should be long enough to heat the entire bulb, from the outside in. Small onions should blanch for three minutes, while larger onions should blanch for seven minutes.
• Freeze

  You can use one of two methods to freeze the onions:

  • Dry pack: Place the onions in freezer bags, removing as much air as possible. Lay the bags flat on a cookie sheet or metal pan in the freezer until frozen, then stack them to save space.
  • Tray pack: Freeze the onions in a single layer on a cookie sheet lined with sides for about an hour, or until frozen. Then, transfer them to freezer bags, removing as much air as possible.
• Store

  Frozen raw onions can last up to eight months, while cooked onions can last up to 12 months. Store them in an airtight container, freezer bag, or wrapped tightly in plastic wrap or aluminum foil

Recipe - Cornbread Casserole

1 can whole kernel corn
1 can cream corn
1 box Jiffy cornbread mix
2 eggs
1 cup sour cream
1/2 cup melted butter

Mix together all ingredients.  Put into casserole dish.

Bake at 350 for 25 minutes, then sprinkle with parmesan cheese and bake for an additional 25 minutes. 
NOTE:  I've noticed that sometimes it needs five minutes more.

Recipe - Mac & Cheese Lasagna

1 pkg. Kraft macaroni
     3 T. butter & 3 T. milk
1/2 lb. cooked chicken
1 1/2 c. spaghetti sauce
1 cup shredded mozzarella
2 T  parmesan cheese

Preheat oven to 350.  Prepare mac & cheese as directed on package.  Add chicken, spaghetti sauce, and mozzarella. 

Pour into lightly greased 8-inch square casserole dish.

Sprinkle with parmesan.

Cover and bake for 20 minutes.

Recipe - Broccoli Stuffing Bake

2 pkgs. frozen chopped broccoli, thawed
1 can cream soup (I use cream of mushroom)
1 pkg. stovetop stuffing
salt & pepper
1/2 cup shredded cheddar cheese

Mix together all but the cheese.
Put into a 2-quart greased cassserole dish

Sprinkls with cheese.

Bake at 350 for 35 minutes.

Recipe - Bacon in the Oven

I've found the best way to bake crispy delicious bacon.

Turn the oven on to 360 degrees.  Line a baking sheet with heavy duty aluminum foil.  Usually about a half pound of bacon covers my sheet without touching each other.  The hardest part is pulling apart the strips apart!

I put the sheet into the middle of the oven as soon as I've got it ready.  Usually the oven is still getting hot.

I put the timer on for 20 minutes.  Depending on the thickness of the bacon, when the timer dings it's perfect.

I drain on paper towels.

127. With the Fire on High by Elizabeth Acevedo

Listened to on Libby
narrated  by the author!!
Unabridged audio (7:27)
2019
400 pgs.
YA CRF
Finished 12-16-2019
Goodreads rating:  4.24 - 53,740 ratings
My rating:  4.5
Setting: Contemporary Philadelphia

First line/s:  "Babygirl doesn't even cry when I suck my teeth and undo her braid for the fourth time."

My comments:  Set in Philadelphia, this is the story of a young woman, a brave young woman, who is raising the baby she gave birth to as a freshman.  She's no a senior. wondering what avenue her life will take. A natural, creative cook, raised by her abuela, always wondering and worrying about money.  She is not at all promiscuous and is very hesitant about becoming friends with a new student who appears very enamored of her.  Throughout her senior year we're allowed to watch and listen as she takers her final steps into adulthood.  It's an excellent story.  It's also read beautifully by a narrator that gives just the perfect lilt to this oh-so-interesting protagonist.

Goodreads synopsis:  With her daughter to care for and her abuela to help support, high school senior Emoni Santiago has to make the tough decisions, and do what must be done. The one place she can let her responsibilities go is in the kitchen, where she adds a little something magical to everything she cooks, turning her food into straight-up goodness. Still, she knows she doesn’t have enough time for her school’s new culinary arts class, doesn’t have the money for the class’s trip to Spain — and shouldn’t still be dreaming of someday working in a real kitchen. But even with all the rules she has for her life — and all the rules everyone expects her to play by — once Emoni starts cooking, her only real choice is to let her talent break free.

Healthy Recipes to Try

Rice, Carrot, Mushroom, & Pecan Burgers
I need to unearth the food processor for this one...

1 T. EEOO
1 chopped onion
3 cloves garlic, finely chopped (1 T.)
8 oz. mushrooms, trimmed & sliced
1/2 c. pecan halves, toasted (2 oz.) (someone used Cashews and loved)
1 cup cooked rice, preferably brown basmati
1 cup shredded carrots
1 cup fresh breadcrumbs
S & P to taste
Cayenne pepper, to taste
1 lg. egg, lightly beaten

Heat oil in skillet and add onion and garlic, saute about 3 min. until oniob is soft.  Add mushrooms and saute until they are slightly soft, about three more min.  Remove pan from heat.

Coarsely chop pecans in a food processor (not a blender).  Add rice, carrots, and the sauteed mixture.  Pulse a few more time until the mixture has a mealy texture, transfer to bowl and add breadcrumbs.

Shape into six patties and broil for 5 to 7 minutes (6-inches from heat) on each side.

per serving:
198 cal.
11 g. fat
3 g. fiber
22 g. carbs
6 g. protein

RECIPE - Broccoli Salad

4 broccoli crowns - wash then cut the florets off
1 medium onion - red or Vidalia - finely chopped
7 pieces (perhaps a 1/2 lb?) crisp bacon, crumbled
1 cup raisins
1/2 cup sunflower seeds
1 green apple, peeled and chunked

Mix together and dress with:

1 cup mayo
1/2 cup sugar
2 T. balsamic vinegar

Refrigerate.  Yum.

RECIPE - Ellie's Peanut Butter Squares

Ellie's Peanut Butter Squares
BETTER THAN Reeses's Peanut Butter Cups!

1 1/2 c. graham cracker crumbs
2 sticks margarine, melted
2 c. peanut butter
1 pkg. confectioner's sugar

Mix ingredients together.  Pat into a 9 x 13 pan. 

Cook together, then pour over top (it will harden):
1/2 stick margarine
6 oz. chocolate chips

When topping is cool, cut into squares.

RECIPE - Nanny's Chocolate Pie

Nanny's Chocolate Pie

1 c. sugar
1/3 c. cocoa
1/2 c. flour
piece of butter

Mix  ingredients together.  Add 2 cups boiling water and stir while cooking until thick (doesn't take long). Add a dabble of vanilla after it's all cooked.

Note:  Replace part of the water with milk if you like.

Top with whipped cream as desired.

RECIPE - Chex Party Mix

1/2 cup melted margarine
1 1/4 t. seasoned salt
4 1/2 t. Worcestershire (that's 1 1/2 Tablespoons)
8 cups asst. cereals  and/or pretzels (including CHEERIOS)
1 cup salted nuts

Mix all together and coat well with the margarine.
Cook for one hour in a preheated 250 degree oven, stirring every 15 minutes.

RECIPE: Jodi's Dip - Cowboy Caviar - Mexican Corn Dip

Cowboy Caviar

Mix together:
2 cans Mexicorn (or plain old corn if that's all you have...)
1 can Rotel (or a 4 oz. can of mild green chilis)
2 cups shredded cheddar
6 scallions, sliced
1 cup mayo
1 cup sour cream

Letting it sit overnight makes it even more divine, and using Big Frito Scoops are just perfection!

I call this Jodi's dip not because she created or made it, but because I make it for her and she loves it...although she doesn't want to know what's in it!!!

Baked Oatmeal Cups

- 

BAKED OATMEAL CUPS

These baked oatmeal cups are a grab and go breakfast made with oats, milk, brown sugar and eggs. Top your oatmeal muffins with maple syrup and fresh fruit for a wholesome and filling meal!

 Servings 6 (2 muffins)

 Calories 319 kcal

 Author Dinner at the Zoo - THANKS SO MUCH!!

Ingredients

• 3 cups old fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/3 cup brown sugar
• 1/2 cup applesauce
• 1 1/2 cups milk
• 2 eggs
• 3 tablespoons butter melted
• 1 teaspoon vanilla extract
• cooking spray
• maple syrup and berries for serving

1. Preheat the oven to 350 degrees F. Coat the wells of a 12 cup muffin tin with cooking spray.
2. Dump everything into a mixing bowl and stir until well blended.
3. Spoon the oatmeal mixture into the prepared muffin tin.
4. Bake for 20-25 minutes or until golden brown. Cool in the tin for 5 minutes, then transfer to a baking rack to cool.
5. Serve, topped with maple syrup and berries if desired.

Recipe Notes

1. Oatmeal cups can be stored in a covered container in the refrigerator for up to 5 days.
2. For freezer storage, place the oatmeal cups on a parchment lined sheet pan, then freeze until solid. Transfer the oatmeal cups to a freezer bag for longer term storage.
3. To reheat, microwave an oatmeal cup for 20-30 seconds.
4. Try adding/substituting:          
5. Orange or lemon zest
6. Almond or coconut milk
7. Fresh fruit
8. Chocolate chips
9. Coconut
10. Raisins

Nutrition Facts

Baked Oatmeal Cups

Amount Per Serving

Calories 319Calories from Fat 99

% Daily Value*

Total Fat 11g17%

Saturated Fat 5g25%

Cholesterol 75mg25%

Sodium 103mg4%

Potassium 346mg10%

Total Carbohydrates 45g15%

Dietary Fiber 4g16%

Sugars 17g

Protein 9g18%

Vitamin A7.1%

Vitamin C0.2%

Calcium13.9%

Iron12%

* Percent Daily Values are based on a 2000 calorie diet.

The Kitchen Shoppe Experience

Well, I was gifted an evening at the Kitchen Shoppe in Carlisle tonight.  I'd never heard of it.  First of all, without the "event," this is a wonderful, top-of-the line kitchen shop, with loads and loads to drool over (I miss Tucumcookery in Tubac).  After the meal/demo/entertainment the shop was open to check out.  And buy, of course.  With a 10% discount on anything.

"Under the Sea 4-Wine Flight Food and Wine Pairing Dinner" with Chef James Lupia was the calling card.  We were seated at three long, family-style tables in a smallish room with a huge , raised demonstration area that included bent mirrors on the ceiling and a TV over the stovetop so that you could see a little better.  There were about 50 people there, and it was pretty squished.  My back was partially to the chef, and I had to turn in my chair quite a bit to see what was going on.  There was a group of five women sitting beside us that talked throughout the entire time, drowning out much of what the chef and the wine expert had to say, which was quite disappointing and not to say a little frustrating.  Oh well.

I learned a few little tricks and new ideas, but for the most part, although Chef James was fun and interesting to listen to, he expected everyone to know what he was talking about (he knew many people attending were returnees) so he did quite a bit with no explanation, which was a little disconcerting.  We WERE given the recipes, and pens were provided so we could take notes, although there wasn't much room on the table to do so. 

I wish I'd taken more photos, the one I do have was taken by my hostess of the evening, my friend Claudia.  It was her birthday, and I didn't even know it until halfway through the evening.  That, too, was a bit disappointing.

First course:  Orange-Tossed Crab Bruschetta with Red Onion and Tomato Pesto on Grilled Sourdough.
          The bread was soggy and limp, needed to be cooked for a much longer time.  The topping was very tasty, but you had to eat this with a knife and fork because said topping was really crumbly and kept falling off the bread.  I wonder what you could add to hold it all together a little more?

Second course:  Triple Brie Shrimp, Crab, & Bay Scallop Chowder
          This was my favorite of the evening.  It was perfect.  I was afraid I wouldn't like all the Brie that was added, but the tastes at the end were perfect.  It came out much thinner than I'd expected, which was a good thing.  Yummy.

Third course part one:  Shrimp Risotto Primavera with Sundried Tomatoes
          What a lot of work it is to make risotto!  Stirring nonstop for 20 minutes sure doesn't do it for me, although it was tasty.  I would've liked more primavera....not enough veggies, too much rice.

Third course part tow:  Parmesan & Garlic-Tossed Oven-Roasted Asparagus
          Too much Parmesan for me, scads of it.  The asparagus was really tasty, I'm sure in part because of the garlic.

Third course part three, the main course:  Crab-Stuffed Chicken Breasts with Sauce Mornay
          I learned how to stuff a chicken breast after slicing it horizontally.  I watched him make a roux, and turn it into a sauce.  Good things.  They cooked the chicken downstairs in a big oven and then brought it up.  It was too dry, not enough stuffing, and cool in the middle.  However, I learned a lot for this course, and think I'd like to try something similar. 

Fourth course/dessert course:  Grand Marnier Chocolate Macadamia Nut Brownies with Milk Chocolate Frosting & Vanilla Ice Cream
          Nice, really nice.  The Frosting was to-die-for yummy, thick, creamy and chocolaty.  Fairly easy to make, too.  I don't enjoy nuts in food, and the macadamia nuts in the brownies didn't change that for me.  The brownie would have been extra-yummy without them.  The small scoop of vanilla ice cream was perfect and accompanied the brownie perfectly.

I'd sure love to have a mini-dinner party!

Each course was paired with a reasonably-priced wine. 
The first, was Quinta de Chocapalha Arinto Branco Lisboa 2014 ($13.99). This white wine I found very citrusy and acidic.  I only took a couple of sips.

Wine #2 was Fiuza Alvarinho Portugal 2015 ($14.99) The second of three white wines, this was good, and dry.  Since I'm not a dry-wine lover it too, several sips to accommodate my palate, but I was delighted to finish the glass.

Wine #3 was Semeli Feast White 2016 ($12.99)  With my limited taste, I found this very similar to wine #2, and enjoyed it.  A bit drier than I like, I had no problem finishing the glass.

Wine #4 was a red:  Achaia Clauss Mavrodaphne of Patras ($11.99) a desert wine, reminded me of what I THINK port or sherry would taste like.  It's dry but a shot of sweetness accompanies every sip.  Ater three good sips I decided I didn't really care for it.  I've never really overly enjoyed red wines, but I'll keep trying!

It's a bit expensive, but add in the entertainment and wine and it's worth it.  Would I go again?  Yes, just for the experience.  Maybe it would encourage me to cook a little more, because I've thought a lot about how I could change the recipes to accommodate my likes and dislikes, which was fun.  And I LOVE kitchen gadgets...and my current kitchen, although tiny, is much more amenable to cooking that any of my previous kitchens!

The Kitchen Shoppe and Cooking School
101 Shady Lane
Carlisle, PA   17013
717-243-0906
www.kitchenshoppe.com
And you can sign up online....

I've Been Cooking - Breakfast Bowls

I love Jimmy Dean "Meat Lovers" Breakfast Bowls, but they're pretty expensive, anywhere from $2.50 to $3.00 each.  So I decided to make my own! (Note, this batch ended up costing me $1.40 each - and the time it took me to prepare, of course!)

1/2 lb. ground country sausage (Karns 1.00)
1/3 lb. 3/8" slice ham (Karns - on sale - 1.50
1 pkgs. real bacon bits (Aldi 1.29)
1/2 pkg. O'Brien hash browns (1.25)
1/2 pkg. frozen chopped onions (1.18)
10 eggs (.99 doz. at Aldi)
1 cup (or less) shredded Colby Jack Cheese (1.15)

As I prepped each ingredient, I divided it into 6 different freezer containers.

First I sauteed the hash browns and the onions in a little canola oil, letting them brown up a bit. Didn't take long.

I sliced the ham into small pieces and sprinkled them atop the potatoes.  Then the bacon bits (I actually didn't use the whole package).

I crumble-fried the sausage (I like them in pretty small chunks, so I kept breaking them apart), drained the mixture well, and divied it up into each container.

Using a little butter, I broke the 10 eggs directly into the frying pan.  I then broke all the yolks and scrambled them up.  It saves me a bowl, and I like little flecks of egg white in my eggs, although this way they got scrambled pretty well.  I like my eggs really well done, but I stopped cooking them a bit before I usually do, since they'll cook a little more when they're microwaved and I don't want them too dry.  That gets dumped into each of the containers.

A light dusting of the cheese, and they're ready to go.  I don't add salt & pepper, I do that after I microwave them at breakfast-time.

Once they're cool, I cover (trying to get out as much air as possible) and freeze.  I usually only freee four, because I'll be eating at least two in the following couple of days.

I microwave for about 4 minutes.   Everyone's microwave is different, so you'll have to double check the first few ones you cook.

I love 'em.  And they cost only $1.40 each!

Recipes - I've Been Cooking

I've Been Cooking

Just a couple of tacos

Appetizers
Baked Crab Rangoons

Cheesy Onion Crisps

Chex Party Mix
Cowboy Caviar/Jodi's Dip/Mexican Corn Dip
Homemade Cheese Crisps

Pickled Vegetables

Breakfast
Blueberry Oatmeal Breakfast Bake

Banana Nut Oatmeal Cups

Egg & Spinach Muffins

Frozen Meat-Lovers Breakfast Bowls

Guilt-Free Turkey Breakfast Sausage Patties

Nut Bars from Purchased Aldi Healthy Trail Mix
Oatmeal Cups
Oven Baked Bacon

Three Rivers Fruit Muffins - any type fruit

Casseroles
Beef Tamale Pie

Broccoli, Ham and Rice Casserole
Broccoli Stuffing Bake

Cabbage Roll Casserole
Chow Mein Tuna Bake

Corn Casserole
Cornbread Casserole

Easy Peasy Chicken Broccoli Casserole

Enchilada Casserole - Made with chicken

Loaded Cauliflower Bake
Mac & Cheese Lasagna (w/chicken)
Salsa Chicken Casserole

Shipwreck Casserole (w/hamburger, shredded frozen potatoes, lots of veggies)

Taco Tater Tot Casserole
Tuna Rice Casserole

Crockpot Main Meals 
8-Can Taco Soup (with canned chicken or leftovers)

Baked Beans (from cans)

Barbecue Orange Chicken (3-ingredient)

Chicken & Cabbage
Cowboy Stew (ground meat)

Crockpot Beef Stew

Dump & Go Vegetarian Chile

Slow Cooker Cream Cheese Chicken

Desserts/Sweets
Christmas Crack

Crockpot Dump Cake Apple Cobbler

Easy Peasy Pineapple Fluff

Ellie's Peanut Butter Cups
Fruit Crisp Dump Cake
Nanny's Chocolate Pie

Nut Bars from Purchased Aldi Healthy Trail Mix

Sesame Cookies

Sugar-Free Jello Whips Made with Yogurt

Freezer Meals (Freeze in baggie, thaw for 24 hours - or in microwave - then use crockpot or instapot)

8-Can Taco Soup (with canned chicken or leftovers)

Crockpot Beef Stew

Giftables

Italian Lentil Barley Soup-in-a-Jar (or not)

Oven-Baked
Baked Parmesan Chicken Tenders

Crispy Parmesan Potatoes

Stick of Butter Rice with Mushrooms

Pasta

Garlic Rice Noodles

Ground Turkey Ramen Vegetable Tomato Soup

Mac & Cheese Lasagna (w/chicken)

Ramen Skillet

Preserving/Preparing/Freezing Ahead

Freezing Celery and Onions

Salads

Broccoli Salad

Cole Slaw - Brussel Sprout and/or Cabbage

Orange Sesame Chicken Salad

Salad Toppings: 

Air Fryer Chick Peas (salad topping)

Another Crispy Chick Pea recipe

Croutons in the Air Fryer

Seasoning Mixes

Taco Seasoning

Soups

8-Can Taco Soup (with canned chicken or leftovers)

Black Bean & Barley Soup

Cauliflower Soup

Crockpot Beef Stew

Ground Turkey Ramen Vegetable Tomato Soup

Italian Lentil Barley Soup-in-a-Jar (or not)

Potato Soup (Instapot)

Snacks

Air Fryer Chick Peas (crunchy)

Stovetop
Ramen Skillet

Instapot

Italian Lentil Barley Soup-in-a-Jar (or not)

Potato Soup 

Vegetables & Side Dishes
Oven Roasted Vegetables

Broccoli Stuffing Bake

Corn Casserole

Cornbread Casserole

Crispy Parmesan Potatoes

Garlic Rice Noodles

Loaded Cauliflower Bake

Oven-Baked Cabbage & Bacon

Pickled Vegetables

Spinach & Pine Nut Quinoa

Stick of Butter Rice with Mushrooms

Vegetarian Main Meal
Black Bean & Barley Soup

Italian Lentil Barley Soup-in-a-Jar (or not)

Pecan Mushroom Burger

Chicken - Boneless
Baked Parmesan Chicken Tenders

Barbecue Orange Chicken (3 ingredient) in the crockpot
Chicken & Cabbage

Easy Peasy Chicken Broccoli Casserole

Enchilada Casserole

Mac & Cheese Lasagna (w/chicken)
Salsa Chicken Casserole

Slow Cooker Cream Cheese Chicken

Ground Meat
Beef Tamale Pie

Cabbage Roll Casserole

Cheeseburger Tater Tot Crockpot Casserole

Cowboy Stew (ground meat)0

Ground Turkey Ramen Vegetable Tomato Soup

Just a couple of tacos

Shipwreck Casserole

Taco Tater Tot Casserole

Ham

Broccoli, Ham and Rice Casserole

Tuna
Tuna Rice Casserole
Chow Mein Tuna Bake

I've Been Cooking - Fruit Crisp Dump Cake

1 box (Betty Crocker SuperMoist) yellow cake mix
1/2 cup butter or margarine, melted
1 21-oz can pie filling (I used apple, others suggest cherry)
1 8-oz can crushed pineapple, undrained
     Note: more fruit needed!

• Preheat oven to 350 degrees.  In large bowl, stir together cake mix and butter until crumbly.
• Spread pie filling and pineapple in ungreased 9 / 12 pan.  Sprinkle cake mix mixture evenly over fruit.
• Bake 38 - 44 min. or until deep golden brown.  Cool 30 minutes.
• Store loosely covered.

61. Family Tree by Susan Wiggs

read on my Kindle
2016, William Morrow
368 pgs.
Adult "romance" CRF
Finished 11/3/16
Goodreads rating:  4.07 - 2,001 ratings
My rating: 3
Setting: Contemporary rural Vermont

First line/s:  "I can't believe we're arguing about a water buffalo."

My comments:   Okay.  This is definitely a "romance fiction."  Not my cuppa tea. At all.  That said, there were components of the book that I liked.  The way it was written, back and forth - from "now" to "then."  The setting, rural Vermont.  I liked the premise of coming out of a coma, of having brain injury, but I had mixed feelings about Annie's slow (and fast!) coming around after being asleep for a year. I am also not a cook, but I think all the cooking talk would be a huge plus for some. A quick, easy read...nothing to figure out, every scenario ending in pretty much the expected way.  A well-written romance for lovers of that genre.

Goodreads synopsis:  For readers of Kristin Hannah and Jodi Picoult comes a powerful, emotionally complex story of love, loss, the pain of the past—and the promise of the future.
          Sometimes the greatest dream starts with the smallest element. A single cell, joining with another. And then dividing. And just like that, the world changes.
          Annie Harlow knows how lucky she is. The producer of a popular television cooking show, she loves her handsome husband and the beautiful Manhattan home they share. And now, she’s pregnant with their first child.
          But in an instant, her life is shattered. And when Annie awakes from a year-long coma, she discovers that time isn’t the only thing she's lost.
          Grieving and wounded, Annie retreats to her old family home in Switchback, Vermont, a maple farm generations old. There, surrounded by her free-spirited brother, their divorced mother, and four young nieces and nephews, Annie slowly emerges into a world she left behind years ago: the town where she grew up, the people she knew before, the high-school boyfriend turned ex-cop. And with the discovery of a cookbook her grandmother wrote in the distant past, Annie unearths an age-old mystery that might prove the salvation of the family farm.
          Family Tree is the story of one woman’s triumph over betrayal, and how she eventually comes to terms with her past. It is the story of joys unrealized and opportunities regained. Complex, clear-eyed and big-hearted, funny, sad, and wise, it is a novel to cherish and to remember.

I've Been Cooking - Chicken & Cabbage

CHICKEN & CABBAGE

3 boneless, skinless chicken breasts
1 large container chicken broth
1 cabbage, sliced & chunked
1 bundle of celery, sliced about 1/4-inch (I discarded the leaves in the middle)
1 huge onion, chunked

Put the breasts in the bottom of the crockpot, pour in the broth. Throw in the veggies and cook on low for as long as you want - my low is pretty high and this was done in about 5 hours, but I left it in a lot longer.  Using a fork, pull the chicken breasts apart into bite-sized pieces. Add parsley, salt, pepper, and cook a short time longer.

Makes a huge amount.  I always freeze some.

I've Been Cooking - Salsa Chicken Casserole

(Recipe calls for an 8x8 pan - I don't think that would be big enough.  I used my biggish casserole dish.  You want it to be deep enough to immerse the chicken.)

Preheat oven to 375 degrees.

Dump into casserole dish:

1 c. uncooked Basmati rice
1 c. froz corn, thawed (I threw in the whole bag)
1 15-oz. can black beans, drained & rinsed
1 16-oz jar Salsa
1 c. chicken broth
1 t. oregano
1/2 t. salt
1/4 t. pepper
1 1/2 lbs. boneless chicken (I used thighs)
      Make sure the chicken is immersed in the liquid.

Cover tightly with tin foil and bake for 1 hr.
(Rice was not yet cooked all the way and chicken didn't look ready, either.  I added another 45 minutes.  Rice, by then, was a little mushy - but I used regular white rice instead of Basmati.  However, a bit mushy or not, it was delicious.)

The recipe adds: take it out of the oven, cover with 1 c. shredded cheese and put it back in the oven for a couple of minutes for the cheese to melt.  Since, I'm not particularly fond of cheese, I skipped this step.

I found this recipe when someone shared it on Facebook.  It comes from a website called TipHero.