Friday, November 23, 2012

My Blessings

 around the table


and Face Time with Jill and family in NY :)


Wednesday, November 21, 2012

Cheesy Chicken Roll-Ups Birthday Lunch

This is the entree I served for my friend's birthday lunch last week.
As our birthdays pile up, she cleverly declared we would call our lunch a fall festival!
I gathered a few Thanksgiving decorations I had for the table and though the day was rainy and chilly, these dear friends filled the room with warmth and laughter! 
Cheesy Chicken Roll-Ups
Source: Southeast United Dairy Industry Association
PRINT RECIPE
Ingredients
1/4 cup butter
1 medium onion, diced
4 ounces fresh mushrooms, sliced
3 boneless skinless chicken breast halves, cut into bite-size pieces
3/4 cup dry white wine
1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
6 lasagna noodles, cooked and drained, each cut lengthwise into halves
1 package (8 ounces) cream cheese, softened, cubed
1/2 cup heavy cream
1/2 cup sour cream
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 cup (4 ounces) shredded Muenster cheese, divided
3 tablespoons sliced almonds, toasted
Chopped fresh parsley
*To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.
 
Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add chicken, wine, tarragon, salt and pepper; bring to a boil over high heat. Reduce heat to low; simmer very gently until chicken is cooked through, stirring occasionally.

Preheat oven to 325°F. Form each lasagna noodle half into a circle; place in greased 13×9-inch baking dish.  Using a slotted spoon, fill center of lasagna rinds with chicken.  To wine mixture remaining in skillet, add cream cheese, heavy cream, sour cream, 3/4 cup Swiss cheese and 1/2 cup Muenster cheese.  Heat until cheese melt, stirring frequently. (Do not boil)  Pour over lasagna rings. Sprinkle remaining cheeses and almonds.

Bake 35 minutes or until hot and bubbly; sprinkle with parsley. Garnish as desired.
Makes 6 servings

RECIPE NOTE:  I haven't tried it, but I am thinking I could use leftover turkey (or chicken) in place of the raw chicken.  Maybe 2-3 cups of cooked turkey instead of the three chicken breasts.  I would just add it after cooking the onion and mushrooms.
~The Table~
The rich and dark hues of purple, red and green against the bright white and chartreuse accents created a modern contrast. 
  Wooden Pilgrims and Indians made their annual November appearance
 A tiny ceramic turkey that I painted when I was 15 years old and found in my moms belongings fit right in. Small, take-home Shasta daisy bouquets were made from the last blossoms from my garden bed. The place card  holders were picked up recently from a garage sale.
 Maple leaf shaped dishes from Michael's were used for dessert.
I will be sharing the delicious recipe for peach crisp from another blogger soon!
Italian Wedding Soup filled the bowls as a first course and the girls brought a salad and an Artisan bread to round out the menu.
  The green bowl, napkins and place mats were also from my mom.
 I used a matelass√© coverlet as a tablecloth for texture and interest.

And a pair of old Hallmark salt and pepper shakers, with their sweet little faces, peeked out from below the bowl of flowers.
linking to: Let's Dish @Cuisine Kathleen

Sunday, November 18, 2012

Work and Play

 
 wheelbarrow rides


 from this...


 to this
Keri's record of her time working with PopPop to move wood from the driveway to the back patio.
what a sweet girl she is

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