Friday, February 17, 2017

Resting and Relaxing

 I have a ways to go...........I walked around the PT gym 3 times with my walker...........then into to pool therapy which seems to be helping quite a bit.still need the wheelchair but using the walker more. I hope to some day go back to the cane and then maybe nothing.

Creamy Garlic & Parmesan Chicken

Creamy garlic and Parmesan chicken recipeIngredients

  • 2 Chicken breasts (skinless)
  • Salt & Pepper
  • 3 tbsp olive oil
  • 5oz white button mushrooms (5 medium sized)
  • 4 tbsp butter
  • 1 garlic clove
  • Half cup of white wine
  • 1 cup chicken stock
  • 3/4 cups of heavy cream
  • 1 cup Parmesan cheese
  • 50g baby spinach (washed and dried)


  •  Step 1
    Cut off the tenderloin and slice into 4 pieces widthwise. Slices will look best if on an angle. Season with salt and pepper and roll to coat evenly.
  •  Step 2
    Place a pan on high heat with olive oil. Add the chicken pieces and caramelize until brown on each side. This should take 2 to 3 minutes each side. Transfer to a dish and keep aside. Turn off heat.
  •  Step 3
    Slice the mushrooms fairly thick. Add the butter to the same pan on high heat, once melted add the mushrooms and fry until slightly brown. Mince and add the garlic. Deglaze pan with white wine then add chicken stock. Reduce on high heat for approx 7 minutes or until less than half an inch (1 cm) of liquid left in pan. Add the cream.
  •  Step 4
    Grate the Parmesan cheese and add to sauce. Mix well and check seasoning, add salt and pepper to taste. Return the chicken pieces along with their juices back to the frying pan. Turn heat to low.
  •  Step 5
    Chop up the spinach and add to the sauce in frying pan, mix well and serve immediately.

Chicken Marsala

 Chicken Marsala recipe with mushrooms     I need to make this


  • 2 chicken breasts
  • 12 white button mushrooms (or small Porcini mushrooms)
  • 2 garlic cloves
  • 1 shallot
  • 85g - 3 oz butter (salted)
  • 2 cups chicken stock (see how to make it)
  • 1 cup Italian Marsala (dry)
  • 1 handful of fresh Italian parsley
  • A few sprigs of fresh thyme (or one tsp dried)
  • Half cup all purpose flour
  • Salt and pepper
  • A little olive oil


  •  Step 1
    Peel garlic and leave cloves aside.
  •  Step 2
    Peel shallot and chop very finely
  •  Step 3
    Wash and chop the parsley.
  •  Step 4
    Remove chicken skin, slice into 3 or 4 pieces parallel to chopping board on a slight incline (should result in 3 or 4 nice even thickness chicken medallions).
  •  Step 5
    Season both sides of each piece with salt and pepper.
  •  Step 6
    Add one third of the butter to a medium heat frying pan with a drizzle of olive oil.
  •  Step 7
    Add the flour to a plate and coat each chicken piece both sides, shake any excess off.
  •  Step 8
    Add chicken the hot pan (should be a moderate sizzle sound, do not burn butter).
  •  Step 9
    Add the fresh or dried thyme and continue cooking chicken until it becomes a nice golden brown colour.
  •  Step 10
    Heat up a plate (I use microwave for 60 sec)
  •  Step 11
    Flip chicken pieces and cook for 2 or 3 minutes, again until golden brown.
  •  Step 12
    Once golden brown, transfer to hot plate and leave aside.
  •  Step 13
    Remove any fresh thyme stalks from frying pan.
  •  Step 14
    Add another third of the butter to the same hot frying pan.
  •  Step 15
    Add the chopped shallots.
  •  Step 16
    Add the mushrooms and cook for 2 minutes (if looking dry, add more butter, you want the mushrooms to have a little bit of colour).
  •  Step 17
    Grate the garlic straight into the frying pan and keep tossing the mushrooms.
  •  Step 18
    Add the Marsala (if confident you can flambe, otherwise do it away from the flame for safety).
  •  Step 19
    Add the chicken stock.
  •  Step 20
    Season with salt and cracked pepper.
  •  Step 21
    Continue reducing sauce for 2 minutes on high heat.
  •  Step 22
    Return the chicken pieces to the frying pan (medium heat)
  •  Step 23
    Cook for another minute.
  •  Step 24
    Add the remainder of butter to sauce and mix well.
  •  Step 25
    Add the chopped parsley, mix well.
  •  Step 26
    Transfer chicken to serving plate and continue reducing sauce until a little thicker (not too thick).
  •  Step 27
    Pour sauce and mushrooms over chicken (serve with pasta and hot green vegetables)

Thursday, February 2, 2017

Monday, January 30, 2017



Servings: 4Lasagna-Stuffed Peppers
4 bell peppers, various colors 
1 onion, chopped
4 cloves garlic, chopped
½ pound ground beef
½ pound sweet Italian sausage
1 teaspoon salt
1 teaspoon pepper
1 28-ounce can diced tomatoes
1 28-ounce can tomato sauce
15 ounces whole milk ricotta
1 cup grated parmesan cheese
½ cup fresh basil, chopped
1 egg
4-5 cooked lasagna noodles, quartered
1 cup shredded mozzarella cheese


1. Preheat oven to 350˚F/180˚C. 
2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften. 
3. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. 4. Add the onion and garlic, cook until softened.
5. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides. 
6. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. 7. Simmer for 5-10 minutes, remove from heat and set aside. 
In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside. 
8. Remove the peppers from the oven, drain any excess water that accumulated inside. 
9. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese. 
10. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned. 
11. Rest for 10 minutes before serving. 
12. Enjoy!

Tuesday, January 17, 2017



½ C. Shea butter
½ C. coconut oil
2 tsp. ground ginger
1 tsp. cinnamon
2 tsp. vanilla extract
#1. Add the Coconut oil and the Shea butter to a small saucepan. Heat on low until melted, mixing well. Remove the saucepan from the heat and let set until cooled to room temperature.
#2. Scoop the mixture into a bowl and set in the fridge for 15-20 minutes.
#3. Remove from the fridge and add the cinnamon and vanilla extract and ground ginger. Use a hand mixer to beat the ingredients until whipped (2-3 minutes).
#4. Scoop the body butter into an airtight container, such as a mason jar and seal. Keep the body butter at room temperature for about 6 months. If you see a separation 
found  on ..FRUGAL MOM

Sunday, January 15, 2017

Homemade Peppermint Patties

Homemade Peppermint Patties

  • 1/4 cup softened butter
  • 1/3 cup light corn syrup
  • 1-2 tsp peppermint extract*
  • 3 cups powdered sugar
  • 2 cups dark dipping chocolate**
  • chocolate jimmies, if desired
Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.
Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you’d like.

Thursday, January 5, 2017


 Tue And Wed they wooped my butt at physical thearpy. Was a good workout but the trying to step up was really hard. My walking with the walker is getting easier I still can't drive any where by my self, which is a pain because I have to have some one drive me ..... I have it tomorrow so today I'm doing easy things.
      Decided to finish my chair backs to keep miss kitty from scratching the wicker parts which she has attacked.   I'm going to replace ths seats also with a solid color to match the backs.   THAT DARN HOLE IN MY SEWING MACHINE NEEDLE GET SMALLER EVERY YEAR........THAT'S THE PART I HATE MOST!!

Monday, January 2, 2017


    For the Pastries
  • 1 package (8-ounces) cream cheese, softened
  • 2 sticks (16 tablespoons or 226 grams) butter, softened
  • 2 cups all-purpose flour
  • powdered sugar for dusting
  • 1/2 teaspoon salt
  • For the Filling
  • 1 package (8-ounces) cream cheese, softened
  • 1/2 cup powdered sugar, or to taste (if you prefer it sweeter, add more)
  • 1 teaspoon pure vanilla extract
  • strawberry jam

  1. In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy.
  2. Add flour and salt and continue to mix until thoroughly combined.
  3. Lightly dust work area with powdered sugar.
  4. Transfer dough to work area and shape into a ball.
  5. Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap.
  6. Refrigerate for 30 minutes.
  7. In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl.
  8. Beat until creamy and smooth. Set aside.
  9. Dust work area with flour.
  10. Remove dough from fridge and let rest for 5 minutes.
  11. Roll out each ball of dough to a 1/4-inch thickness.
  12. Cut into 3x3 squares.
  13. Fill the center of each square with 1/2-teaspoon cream cheese mixture and 1/2 teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other.
  14. Overlap opposite corners of dough to the center and over the filling. Pinch seams together.
  15. Refrigerate for 1 hour.
  16. Preheat oven to 375.
  17. Bake 10 to 11 minutes, or until edges are browned.
  18. Cool completely.
  19. Serve.