One Pot Chicken, Beans, & Mushrooms

If you happen to stumble across this blog, I am sorry. This blog was more for family and friends to confirm once again that this table and its counterparts are odd ducks. Not really devoting the time or energy into turning this into anything other than a form of communication the information is kinda bland and straight to the point. Being unpretentious is one of the reasons I had to try One Skillet Chicken with Green Beans and Mushrooms when discovered on a social media feed. Besides, what could really go wrong. The ingredients and instructions were simple, easy, and quick.

Modifications Made:
So okay, the instructions lack a few basics steps. You know, like cooking mushrooms. Don't judge. It happens to the best of us. This would be where common sense and experience comes in...

Three diced chicken breasts and 1/4 cup of finely diced yellow onion cooked in one tablespoon of oil. Chicken and onions were pushed to the side of the large dutch oven and thickly sliced mushrooms were browned in one tablespoon butter. Fresh green beans, one tablespoon of diced garlic, regular sodium broth, and pepper were added. Parmesan and cream were omitted and replaced with one tablespoon of flour mixed into 1/2 cup water. Flour mixture was added to chicken, mushrooms, and green beans and cooked until green beans reached desired consistency.

Scaled for Likability: Great
Didn't your mama ever teach you not to judge a book by the cover? Well she should have. Served over plain butter white rice, this meal would have been just as fantastic without rice. A nice shot of white wine would have been a wonderful addition as well as a side serving of scalloped potatoes. I think in a pinch, canned mushrooms and green beans would have been good but the depth of flavor would have been less. To offset this, I would mixture the flour into the juice of the mushrooms and green beans instead of water. Simply wonderful.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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