We'll speak of this chicken no more

You remember the chicken that just went on and on?Well my family couldn't take that much chicken in a row either,so,I put the last of the meat in the freezer to be eaten later. This is actually a casserole that they will eat repeatedly but it make enough to feed 6-8 people without skimping on the servings so I wanted to be sure to serve when it wasn't going to be just hubby and I.

My good friend Betty gave me this casserole along with the recipe when I was laid -up a few years ago. The family loves it and I even make it at work for the food case. A few weeks ago Betty asked for the recipe. "HELLO" I got it from you sweety.As you can see I like to do my prep ahead and just be ready to add when ready. Before doing my prep I cooked up 1/2 lb of pasta.I used mini ziti this time but, I have even used broken spaghetti in this.Remember go to your closet and check what's there before shopping.I have a stack of aluminum pie plates that I use to hold my ingredients till ready.Pie plate #1 hold chopped onion and mushrooms. These are the first to be sauteed in butter (1/4 cup)I'm sure you can use EVOO however you're making a gravy in the end so you really need that fat. Pie plate #2 has green veggies.Yup that's what they ask for I used asparagus because it was in season and peas because I had them frozen .Also suggested was broccoli baby spinach or green beans. I haven't tried any of these because, my family likes it the way it was given and, if it ain't broke don't fix it. as they say.Once the onion and mushroom is cooked down add the greens and just heat them then sprinkle with about 1/4 cup of flour allowing it to brown. We like our gravy thick so I use about 1/3 of a cup. Now stir in 3 cup of chicken broth,1cup of 1/2&1/2 and 1 cup sour cream. I do this slowly kinda stirring as I go along. Spices used are s/p, cayenne and Emeril spice. I am not one to run out and buy mixed spices for one recipe .I had some Cajun seasoning in my rack and that's what I used.

Ok now add your cut up chicken to this.I had at least 4 cups but if your running light on the meat the gravy is so rich that no one seems to notice. I poured all this into a casserole in which I had put my pasta gave it a good mix and sprinkled with cheddar and monteray jack heated at 350 for about 25-30 minutes and was ready to feed an army.

I had to take a picture of one end of the casserole because by the time I got the camera someone had helped themselves to a serving. Now you have heard the last of the chicken.............said the hobbit

Eggplant,What do you do with it??

Hey everyone how are things going in your world?Things are just crazy crazy here and we are all making an effort to keep up with the pace.Can't believe I thought summer would be a time to relax. I'm already gathering my recipes for fall crops.Although I love eggplant Parmesan,I keep looking for recipes that feature this great veggie.


One that I've grown to love is veggie provincial.You start by chopping 2 fennel bulbs and 4 leeks.Saute them in butter (1/2 a stick)give or take.This could take up to 30 min. They need to cook down as noted in the 2nd picture

While that's going on I slice tomatoes zucchini and eggplant into thin slices.Once the leek/fennel is sauteed stir in about a teas.of chopped garlic.

Place this at the bottom of your casserole dish sprinkle with fresh thyme and Parmesan cheese then cover with the sliced veggies.I used about 3 zucchini 4 tomatoes and 2 eggplant for this one .It all depends on the size of your dish and how thick or thin you like to slice your veggies.This one was on the thin side.I like to line up the veggies and then pile them in my hand till they are ready to tip over then I lay them over the leek/fennel blend.I start with eggplant,tomato and zucchini but I don't think it really matters where you start.

Paint this with olive oil and sprinkle with more Parmesan before baking at 350 till tender About 1/2 hr. I could live on this recipe. It's truly one of my favorites.............said the hobbit