I posted our old sectional sofa on Craigslist and Facebook to sell, and it sold the first day. I’ve especially liked using it in “Brown Butter Sage Chicken!” I cook it until the Sage gets crispy! Yummm! I follow this recipe link: Ĥ) In house decor news, I’ve purchased a new pair of long sofas for the living room and a new coffee table. I received a great prize package in the mail shortly thereafter!Ĭ) I sure enjoy late season rose blooms and playing around with photo editing apps!ģ) One of my favorite herbs this year is Pineapple Sage! I bought it as a little starter Bonnie plant, and it has grown to 3′-4′. Allen Smith’s #ArkansasGrown photo contest and was selected as one of the weekly winners. (I may double back at a later date to show you actual step by step tutorials on each of the 8 the projects and step by step recipe details, in individual posts.)ġ) We made a fun, colorful “puff quilt,” by following this tutorial link: Remind me to tell you the backstory of these fabrics sometime!Ī)My garden, especially the pepper garden, has been flourishing!ī) I submitted one of photos of my peppers to P. I will show you a few highlights, though it’ll be a condensed overview of what could be 8 individual updates. Wow, I could write a bajillion updates (or at least 8 posts) at this point with all of the photos I’ve taken in the last month or two! Read more about my love and uses for Rosemary on another post: Today, I made scones using Rosemary, Pear, Asiago cheese, and Eggnog! They turned out great! The Rosemary is from my 15 foot long, evergreen Rosemary Hedge! Love it! I like using seasonal ingredients and prefer to include at least one ingredient a day from my garden. Chinese, Spanish, Italian, American (specifically, Southern,) English. Here are a handful of favorites representing various cuisine. You can read quite a bit about the amazing life of my great-grandfather, Bill Seiz, at: These are photos of them as I remember them, one of her recipe books that my grandmother has trusted me to care for and pass to future generations, and a glass juicer from their kitchen. I remember my great grandparents (my dad’s mother’s parents.) I have vivid memories of sitting at their kitchen table drinking a malt, picking up pecans in their backyard, and so many more. I’ve purchased several at antique stores to accompany it. My first one was passed to me from my great grandmother via my Gram. It’s not hard to tell that I’m born and raised in Arkansas!) įireKing Jadeite. I have like 100 of them in this square basket. My favorites: those that family members have filled out for me and my extensive collection of cards that I used to pick up for free in the produce section years ago. (Yes! I have a kitchen utensil or two! Here is one of many drawers that house my kitchen utensils.) In addition to posting my photos on my personal fb page, IG account and Pinterest, I’ll update this blog daily to add new photos to THIS post! Use your social media to share your family’s cooking traditions!ĭetails about the project, prizes, and so forth can be found by clicking here –> A LOT.)ĭo you have a same/similar variation of this recipe and process, too? If so, tell me? □ **(Goes well with pasta or rice, if you want to add bulk freezes well.).Bake for 15-20 minutes until cheese is melted and just starting to brown.Mix the cheeses and green onions and distribute over the top of the chicken.Add the chicken breasts back to the skillet being sure each piece is coated/submerged in sauce, or alternatively put chicken into a baking dish and cover with the sauce from the skillet.Bring to a boil, reduce heat and simmer uncovered for 10 minutes. After all the chicken is browned and set aside, using the same pan with the collected drippings, add the wine a bit at a time scraping the bottom of the pan and stirring as you add, then add the chicken stock, salt and pepper.Don’t drain the drippings, you need it for the marsala sauce. Repeat the browning process 2 more times (using a tbs of butter with each shift)–you have to do this in shifts so the chicken is not crowded in the pan and browns evenly.Add 2 chicken breast pieces and brown well on all sides.In the same pan you cooked the mushrooms in, add 1 tbs of the butter and heat over medium-high heat.Dredge each flattened piece in the flour. Season with salt, pepper, and garlic powder. Flatten each piece between 2 sheets of waxed paper or plastic wrap with a meat mallet to about 1/4-inch thickness. Split the chicken breasts in half lengthwise.Add the mushrooms and cook, stirring frequently, until they begin to brown remove them and set aside.Heat a large skillet over medium-high heat and add 2 tbs butter.
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