Please excuse the broken picture links on the blog. I'm in the process of moving all of my pictures from photobucket to smugmug and it's taking a lot of time. thanks for your patience!

Tuesday, November 13, 2007

Switched emails

I switched my yahoo groups that were on my other gmail account to my stampsandstitches account. This way I'll be logged in all the time (except the occasional logout by google) and it will be easier to log in to blog. I do have to keep logging in to blog but it's not as slow when I'm logged into gmail. Hopefully this will keep me blogging more often.

Also here's a recipe that is Sammy's favorite. She would eat this every day if I let her.

Easy Chicken A'La King

this is the lower fat version. I will post the original version but not today.

2 tbs butter (I use smart balance buttery spread)
1 small onion, chopped
1 cup milk
1/2 cup flour
1 cup chicken broth
1 large can chicken (about 12 oz) or the same amt of leftover cut up chicken
1 1/2 cups frozen peas
1 small can mushrooms cut up (optional)
1 small jar pimientos (optional)
rice or toast or biscuits or whatever you want underneath the sauce

Melt butter and cook onion in it until it's done. Put milk in a shaker cup and add flour. Shake for about 30 seconds. I have to time myself because I was actually shaking it for about 5 seconds and wondering why it wasn't all mixed. You have to shake it for a long time (to me, 30 seconds is a 'long time'). Add some of the chicken broth if necessary, to make it easier to shake up. Add flour mixture and chicken broth to the onion/butter in the pan, stirring with a whisk to avoid lumps. Keep stirring and bring to a boil. Allow to boil for a minute or two, stirring constantly. Add cooked chicken, peas and mushrooms and stir. Heat through. Stir in pimientos (or don't-I don't use them). Serve over rice or toast or biscuits or whatever. We use rice and call it "chicken-rice-peas" or just CRP when we're too lazy to say the whole name.


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