I have pretty much been out of commission since last Friday due to a horrible cough, tons of phlegm. I am sure you wanted to know that.I’ve been using all sorts of home remedies like, using Vicks, cinnamon tea, tequila (yes, a shot of tequila sometimes helps!) and over the counter meds but nothing was working and I finally made it to the doctor today. I am writing this post quickly as I wait to go pick up my meds. It will feel so good to be 100%. This sickness has totally put me behind in so many different things, but c’est la vie!
I saw this recipe and thought ”Wow, this has to be healthier than pork sausage. But does it have any flavor?” It has a beautiful subtle flavor and I loved it!
Even my daughter who is the biggest fan of pork liked it! Isn’t it pretty with the herbs in it?
I mixed all the ingredients up in the morning and then cooked the patties in the evening to have with an egg for dinner. This gave the herbs some time to seep into the meat.
This really hit the spot as dinner. I must have an egg that is cooked all the way through and those don’t look too pretty!
Ground Chicken Sausage Patties
1 pound ground chicken
1 teaspoon fennel seed
½ teaspoon rubbed sage
2 tablespoons minced shallot
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
Combine all ingredients in a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes.
Heat olive oil in a skillet over medium heat. Shape sausage mixture into little patties and cook in skillet, about 2 to 3 minutes per side until golden brown and cooked through.
This recipe is supposed to make 6 patties but I made 8 smaller ones. This is quick and easy and healthy!
Stay healthy, friends!
Recipe source cafetecumseh
Let’s jump right into Christmas! I have to admit that I am not a gift card giver. I really like the idea of someone unwrapping a gift and finding something they really wanted (at least I hope it’s what they wanted!). I like wrapping gifts and adding bows and embellishments. I think it’s just the girl in me. I realize that a lot of people give gift cards and sometimes it may be the best gift! For the last swap my friends and I had I made some gift card holders for everyone.
I made some extra ones for myself just in case I do need them. They were super easy to make with a die cut. I love crafting tools. They just make things so much easier and faster!
I am off to drink some tea and have some Nyquil…I feel like a truck ran me over!
Supplies: Stampin’ Up!, Recollections, PTI, Stickles, Sizzix
I have all my Christmas decorations up! Yay! I always dreaded it because I had so much. Last year I gave away a lot of stuff. It’s pretty manageable now. The next thing to do is finish Christmas shopping and wrap gifts and we are set! I am not totally in the spirit yet but I hope I will get there!
I have totally been craving a turkey sandwich. A sandwich with nice roasted turkey, thick bread, good cheese and of course real mayonnaise. I think I will roast a turkey breast this weekend so I can take care of that craving. By now most people have had their fill of turkey but not me!
I have this last recipe to use leftover turkey in. It was really good!
Lemony Turkey Soup with Spinach and Orzo
- 8 cups turkey stock (you can also use chicken broth)
- 1 tsp. poultry seasoning
- 1/2 tsp. dried thyme
- fresh-ground black pepper to taste
- 1 T chicken bouillon
- 1 1/2 cups chopped onion (chopped small)
- 1 1/2 cups chopped celery (chopped small)
- 1 1/2 cups peeled and chopped carrots
- 1/2 cup orzo
- 3-4 cups diced cooked turkey or chicken (cut a little larger than the vegetables)
- 2-3 large handfuls coarsely chopped spinach leaves (about 3 oz.)
- 2 T fresh-squeezed lemon juice
In a large pot add all ingredients except orzo, spinach and lemon juice. Allow to simmer until carrots are almost cooked (about 20 minutes). Add orzo and simmer for another 20 minutes or so. After orzo is almost cooked add spinach and lemon juice and allow to simmer about another 10 minutes. Salt to taste. Serve hot or warm!
This was truly a simple soup. The original recipe is for the crock pot but I adapted it and just made it on the stove and it was delicious!
I hope everyone enjoyed their Thanksgiving. Ours was very bitter-sweet. We had to put down our Lady on Friday. She was 14 1/2 years old. It has been heartbreaking. We were very lucky to have had her. She was the best pet anyone could ever ask for and had the sweetest demeanor. It is so hard to see your children in pain over their pet. Absolutely heart wrenching. She will be very missed.
Before our Lady was sick I had every intention of posting some soup recipes made with some left over turkey from Thanksgiving. I hope some of you still have some turkey…so I hope you don’t mind that this and the next post will be about turkey soups.
I really enjoy cream soups. I know that they are not really healthy for you but they sure are good! This Turkey Wild Rice Soup is no exception!
Turkey Wild Rice Soup
- 1/4 cup finely chopped celery
- 2 cups chopped cooked turkey
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 3/4 cup half-and-half cream
- Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
- Melt the butter in a soup pot over medium heat. Cook and stir the onion, carrots and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2-5 more minutes.
- Stir in the wild rice, turkey, salt and pepper. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.
I served the soup with some delicious leftover beer bread. This soup was comforting and filling. It was just what we needed.
During this past week there were a couple of bad things happen but our Lady’s passing has been the worst. My nieces and nephews were over for a couple of days so it was a bit hectic. In five days I only left my house twice to go to the vet and yesterday we decided to get out. We were going to start some Christmas shopping but decided to wait until this week and instead decided to go see Catching Fire which was pretty darn good and we also had a chance to stop at Portillo’s for some tasty food. The hamburgers there are awesome! After that we started putting up our Christmas stuff and are trying to get into the holiday spirit as hard as it may be. It was the worst week ever but we are trying to move along!
Let’s hope this week will be better!
Recipe source allrecipes
It has been an eventful last couple of days here in the Rojas House! On Wednesday afternoon we had an overflowing toilet that I had to figure out how to fix quickly via telephone with my husband. A few hours later my daughter calls to tell me her card broke down so I had to run and go get her and have it towed. Yesterday we had to take our Lady (our 14-year-old English Setter) to the vet on emergency. These past few days have not been good and we are hoping we are done with the bad things for now.
In light of all that I am oh so grateful and thankful that we are all together and healthy!
I am thankful for so many things that it would take days to mention them all! I am so very thankful for you! Thank you for taking the time to visit my blog and find out what’s going on around here. I hope that whatever I post brings at least a bit of inspiration to you.
Happy Thanksgiving to you and your familias!
All of my Thanksgiving grocery shopping is done! If I forget something minor I just change my menu a bit to go with whatever I have on hand. I am definitely not one of those to run out to the store for one item when the lines are super long…I can’t handle that! OK…I usually send my husband if I have to!
For me pumpkin season has come to kind of an end with Thanksgiving dinner. I have a gorgeous pumpkin recipe for you today .
This is delicious! You can have this candied pumpkin as part of your Thanksgiving meal, dessert or even breakfast!
Calabaza en Tacha
- 1 pumpkin (about 5lbs)
- 2lb brown sugar
- 2lb piloncillo
- 1 cinnamon stick
- 2 anise star
- 10 cloves
- ½ gallon water
For the caramel:
- In a pot add the water, cloves, anise star, cinnamon stick, piloncillo. Bring to a boil, reduce heat; cook until liquid is reduced by half.
- Prepare the Pumpkin:
- Wash outer skin, cut in 6 to 8 pieces; remove seeds and cut into slices.
- Preheat oven to 325 degree
- In a roasting pan bake pumpkin with caramel, for approximately 1 hour until pumpkin is tender, you will need to baste every 15 minutes.
- Serve warm with caramel.
Make sure you don’t eat the pumpkin skin! My mom makes the same recipe but using sweet potatoes. You would almost think the star of this dish is the pumpkin but I feel that it’s the syrup. It is just delicious and any leftover syrup you have could probably be incorporated into other recipes.
Recipe Source SweetLifeBake
It’s been a long week and I am so happy! I will be getting orthotics to wear with gym shoes!!! Hopefully that will do the trick and I will at least be able to start doing some walking for exercise! I have not really worn gym shoes in about two years because my feet hurt so much…hopefully this will be a great fix!
Did anyone out there watch the Latin Grammys? All I can say is…AMAZING!! I don’t watch them every year but last night I couldn’t get away from the TV! There was one or two acts that I didn’t care for but the rest were awesome!
Let me move on to Thanksgiving! Here is another great recipe that would be great for Thanksgiving.
I am not a big fan of apples eaten in their natural state but in dessert? Oh, yea baby!
Gramma’s Apple Bread Pudding
cups soft bread cubes
1/4 cup raisins
- 2 cups peeled and sliced apples
1 cup brown sugar
1 3/4 cups milk
- 1/4 cup margarine
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7×11 inch baking dish
- In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
- In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
- Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
I chose to serve my pudding with homemade sweet whipped cream and OMG! Nice and warm…give you good dreams!
Recipe source allrecipes