The Crazy Season Is Here

 

I’m two weeks  into the crazy season at work. Four more weeks and it will all be over. That is… until next year when I’ll do it all over again. Working retail during the holiday season is a thankless and exhausting job. My survival kit is packed in an old Trader Joe’s cloth tote. ( Percogesic, Thermacare wraps, coffee, popcorn, ice packs, bottled water and a fluffy pair of socks) And I’m ready for another holiday season. I want everyone to know that my posting, visiting and replies will be sparse for the next few weeks due to work demands.

Because my time is so limited this time of year I keep the food very simple. A short list of ingredients and quick preparation are very important to me when my time is so crunched. Chicken primavera is one of those dishes that I can put on the table in the time that it takes to cook the pasta.

There isn’t much of a recipe for my chicken primavera, but I’ll give it a go at explaining it.

Saute 1/2 pound of thin chicken breast in olive oil and house seasoning until browned. Remove from pan and deglaze pan with 1/4 cup white wine.

Then throw  your vegetables into the pan. I like to use carrots, broccoli and cauliflower. I’ve also used green beans, peas, mushrooms and water chestnuts with great results. Saute until they are crisp tender. Add a jar of your favorite alfredo sauce. (we use Classico’s roasted garlic alfredo) Heat through and toss everything with a half pound of cooked pasta. Garnish with chopped parsley and shaved parmesan cheese. Nothing fancy here, just a classic and quick dinner. Chicken primavera is one of those dishes that  will never let you down.

If you have tagged me in the last few weeks for memes I promise to get to them as soon as possible. I haven’t forgotten you! (I actually love memes)

Also there will be another giveaway very soon. This one is from my friends at Progresso. Just in time for all of your holiday cooking!

To all of my blogging friends who also work in retail… put on your game face, try to find a little time to relax and don’t let the insanity of the season ruin the holidays for you. Most of all stay strong! We will make it through another year. Here’s looking forward to January.

Cookies for a Friend

 

This batch of cookies was made in reply to a comment that was left on my Nutella Cookie Bars post.

Soylady said...

Hey how come you didn't bring any of those when you stopped by?????

 

This comment really started me thinking. I make all of these goodies and they just sit around the house. Once in a while I do take my creations to work to share. But other than that they just sit around the house getting stale. Seriously, there are only so many Nutella bars that you can eat before you say “enough already!”  I decided that I would make a batch of extra special cookies to drop off to my favorite candle lady. She deserved a treat! I made her Glace Cherry cookies to thank her for bringing my favorite candle scent  back this year for the holidays…

Mistletoe
A perfectly fresh evergreen fragrance kissed by berries and a sprinkle of spice

This cookie is not the most beautiful cookie in the world. What it lacks in the looks department it makes up for in taste. They are divine!

 

 

Glace Cherry Cookies

adapted from Recipezaar recipe #147161

  1 cup Crisco
  1 1/2 cups white sugar
   2 large eggs
  1 teaspoon almond extract
  2 cups flour
  1 teaspoon baking powder
  1/4 teaspoon salt
  1 cup mini chocolate chips
  1  cup shredded coconut
  1  cup chopped glace cherries (easier to do when frozen)

Cream shortening and sugar in large bowl with electric mixer until well blended.
Add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes.
Combine flour, baking powder and salt. Add to creamed mixture gradually, beating on low speed just until blended. Fold in chips, coconut and cherries.
Drop dough by spoonfuls onto greased cookie sheets.
Bake at 350° for 12-15 minutes or until lightly browned around edges.

 

What is your favorite cookie to make and share with friends?

It’s Pot Pie Weather!

 

Once in a while I give Phil a chance to pick what we are going to have for dinner.I’ll normally give him a call in the afternoon and run some ideas past him. If I go to him for ideas and ask him what he wants for dinner the standard response is “food!”  This time I helped him make his mind up. I gave him the choice between beef burgundy or chicken pot pie. There was pure silence on the other end of the phone. I thought that I dropped the call. Then I hear him say…”oooooo…pot pie!” You know how it is, when you can tell that someone is smiling when they are talking to you on the phone? Well by his response I could tell that he was grinning from ear to ear. So, chicken pot pie for it was.

(ooops…we had a small blowout!)

Chicken Pot Pie

2 medium potatoes, skins on, diced

1/2 large sweet onion, chopped

3 stalks celery diced

3 carrots, peeled and diced

1/3 cup melted butter

2/3 cup flour

1 3/4 cups chicken broth

1/4 cup white wine

1 cup half and half

1/4 teaspoon fresh ground pepper

1 teaspoon fresh thyme

4 cups chicken, cooked and chopped

pastry for a 2 crust pie

Saute vegetables in butter for 10 minutes. Add flour to vegetable mixture and cook for 3 minutes. Stirring constantly.

Mix together wine, broth and half and half and stir into vegetable mixture.

Cook over medium heat until thickened.

Stir in black pepper, thyme and chicken.

Pour mixture into the bottom pie shell. Top with second pie shell and seal edges, cut slits in the top pastry to allow steam to escape.

Bake at 400 degrees for 40-45 minutes. Or until pastry is golden and filling is bubbly.

Cool for 15 minutes before slicing.

I admit, not the best looking food in the world. But this simple comfort food has to be one of the best tasting dishes around. Who doesn’t love an overstuffed pot pie straight from the oven?