Pumpkin Soup Tureen and Bowls, Pottery Barn
I hope that everyone had a wonderful Halloween. The weather was less than cooperative here in The Bluegrass State-rainy and extremely windy, followed by some strong storms overnight. But we managed to have a good one despite the weather. Since we live out on a country lane, we get
It’s hard to believe that Thanksgiving is just around the
corner, followed up by Christmas! Where did October go? I’ve spent part of the day on Pinterest
looking at ideas for Thanksgiving. It is my favorite holiday, and although we
have it at my brother and sister in law’s house in Nashville, Kevin and I help them
with food and decorations. So I’m looking for some ideas for centerpieces and
decorations. Lots of good ideas out there!
School is out tomorrow, so the girls and I have a three day
weekend-woohoo! I had all sorts of plans for these three days off, but on
Friday afternoon I started feeling like I’d caught some sort of bug. Not really
sick, just kind of achy and having little energy. So I’ve spent the better part
of my weekend at home taking it easy. I’ve finally gotten a little bit of
energy back, so it looks like tomorrow is going to be a busy day catching up on
things. I’m just thankful for the extra day; otherwise I’d be stressing about
heading back to school tomorrow.
Long, long ago before I turned into such a bad blogger, I used
to post recipes on Sundays and call it Sunday Suppers. I have several recipes
to share, so I thought I’d share one today. This is a recipe for White Chicken
Chili that I received from a friend of mine a couple of years ago and it’s one
of my favorites. Enjoy!
White Chicken Chili
Three large boneless, skinless, chicken breasts
2-3 chicken bouillion cubes (optional, I always add them
when boiling the chicken to make the flavor more rich)
One 32 ounce carton chicken broth
Two 14.5 ounce cans great northern beans
One cup uncooked rice
One can cream of chicken soup
About 1 cup of green onions, chopped
1 can Ro-tel chopped
tomatoes and green chilies
1 tsp minced garlic
½ tbsp. salt
Black pepper, to taste
Sour cream , grated cheese, and additional chopped green
onions for topping
Put chicken breasts in a stock pot and cover with enough
water to remain covered while boiling. Bring to a boil, add bouillion cubes,
and cook until chicken is fully cooked. Remove chicken to a plate to cool and
reserve broth. Reserve one or two cups to cook the rice in and pour the remainder of
the broth into a crock pot. Cook rice according to package directions in reserved chicken broth and set aside
until just before serving. When cool, tear chicken up into pieces and add to
crock pot. Add carton of chicken broth, beans, cream of chicken soup, onions,
Ro-tel, garlic, salt, and pepper. Cook on high for 2-3 hours or on low for 6-8
hours. Add rice just before serving (if you cook it all day in the crock pot,
it becomes really mushy).
To serve, top with shredded cheese, a dollop of
sour cream, and a few additional chopped green onions.
I made this on a day last week that we had school/work,
followed by a home visit/meeting with our case worker. I planned it because I
knew that I would need a quick dinner after our case worker left, but it also made
the house smell yummy and homey too-a bonus when you are having your house
inspected! : )
As I was fixing dinner tonight, Big A noticed these sweet
deer outside near our woods. Even though we see them quite often, we always
stop to admire them. Even Miss Sunny behaved and didn’t scare them away. She’s
pretty used to them now, so we all just took a moment to look at them.
And Sunny was rewarded for her good behavior with a hot dog. Here she is waiting patiently...
Such a cutie!
Hope you’ve had a wonderful weekend!
Hope you’ve had a wonderful weekend!
