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.