My Blessings

 around the table

and Face Time with Jill and family in NY :)

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 matelassé 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

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

♥