Friday, February 5, 2016

Creamy Chicken and Rice

Creamy Chicken and Rice Recipe

1/4 cup olive oil
4 Tbsp unsalted butter, divided
1 med or 1/2 large onion, chopped fine
2 large carrots, chopped fine
1 1/2 lbs boneless, skinless chicken thighs, trimmed of fat and cut into 1″ pieces
2 tsp salt, divided
1/4 tsp black pepper, freshly ground
2 bay leaves
5 cups reduced sodium chicken broth
2 cups medium grain rice (un-rinsed) (you can use instant brown rice)
1 head garlic
1/3 cup fresh Italian parsley, finely chopped

Using a large pot with lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Saute until soft and golden (8-10 min).

Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).

Add the hot chicken broth, then stir in the rice.

Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).

Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley. It should be creamy. Serve right away or leave the lid on to keep it warm until serving.

Thanks  for stopping by y'all and please come again soon!

Friday, January 29, 2016

Steamed Fried Cabbage

I grew up eating cabbage cooked in many ways but this was always one of my favorite. When I mentioned it to my husband he had never heard of such but after eating it one time he is hooked.

Steamed Fried Cabbage


1 large head of green cabbage
1 stick of real butter
Salt and Pepper to taste


Start with a large pot. Put butter in pot on low to melt. Wash and dry cabbage, then chop into bite size pieces. Add cabbage to pot but don't overfill you'll need room to combine well with butter. You can always add a little along until all cabbage is in the pot. Salt and pepper. 

Cook until all cabbage is very wilted. Serve as a side dish.

Friday, January 22, 2016

Joyce's Mom's Fudge

One of my best friends is named Joyce. This past Christmas we made fudge for a special event at our church and I used her recipe. Steve and I loved this fudge, I don't think I'll ever use another one.

Joyce's Mom's Fudge

4 cups sugar
1 (12 oz.) can evaporated milk
1 Tbsp. butter
Mix ingredients. Bring to a rolling boil and boil 10 minutes. Remove from heat and add vanilla.

12 large Hershey’s candy bars, crushed (about 12-13 oz. total)
1 (12 oz.) bag semi-sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
1 1/2 cups pecans (optional)

Put chocolate bars broken up in small pieces, chocolate chips, marshmallow cream and nuts in large mixing bowl. Pour cooked mixture over this and stir fast because will set up quickly. Pour into prepared jelly roll pan (you may want to use a smaller pan if you omit the nuts) and allow to completely cool before cutting.

Makes 5 pounds of fudge.

Thanks for stopping by y'all and please come again soon!

Wednesday, January 13, 2016

Gluten Free Chocolate Creme Sandwich Cookie Fudge

I had never heard of this until a friend mentioned making some during the holidays. It sounded so yummy I had to make it myself. When I gave my grand-daughter a bite she said, "that is the yummiest thing I have ever tasted". 

I think everyone enjoyed it but let me tell you it was so rich that a little bit will do ya! 

Gluten Free Chocolate Creme Sandwich Cookie Fudge


  • 1 1/2 cups granulated sugar
  • 6 tablespoons unsalted butter, cut into 6 pieces
  • 1/3 cup evaporated milk
  • 1 cup white chocolate chips
  • 1 cup marshmallow fluff (roughly half of a 7 ounce jar)
  • 1/2 teaspoon vanilla extract
  • 1 cup coarse Chocolate Creme Sandwich cookie crumbs*
  • 1/2 cup chopped Chocolate Creme Sandwich cookie pieces*


  1. Line an 8x8 pan with parchment paper.
  2. In a large heavy-bottom saucepan, combine the sugar, butter, and milk. Bring to a boil, stirring until everything is smooth and the butter has melted. Once it's at a rolling boil, cook for 5 minutes, stirring often. After 5 minutes add vanilla and stir in.
  3. In a large mixing bowl combine chocolate chips, marshmallow fluff and cookie crumbs.
  4. Pour boiling mixture over items in mixing bowl. Stir until melted then pour in your prepared pan. Quickly add the chopped cookie pieces on top and gently push them into the fudge to stick. Let cool until firm. Cut into pieces.
*I used Gluten Free chocolate creme sandwich cookies.

Thanks for stopping by y'all and please come again soon!