What she says...

• I can't mom, I'm berry berry busy!
• Open your legs and read me a story.
• The pigs took my sand crane.  When we catch them we'll stomp on them!
• Come on big guy, let's go!
• You got a hat on? (said to someone with a shaved head)
• "What's your name!?" yelled at strangers.
• Don't stop my song!  I need to sing!
• I missed you today mommy *and I melt*

Pen also whipped out some spoken word Purple Rain lyrics for her grandpa at dinner a few nights ago.  She's got music in her bones I tell ya.

My girl caught her first fish this weekend!  She was actually speechless for the most part as she quietly took in the experience.

This recipe was given to me by a friend many years ago.  She said her family would make this and double the sauce because it was that good.  Fast forward 10+ years and it has become a family favorite.  You can easily double or triple this for guests.  And the leftovers are delicious!  Here's what I learned:

1. Make sure you have golden mushroom soup (not cream of mushroom).  I didn't know golden existed until this recipe came into my life. {peaking out from behind rock}
   
2. The recipe calls for 1.5 pounds of chicken but we usually go with 1 pound.  Better chicken to sauce ratio.
3. I saute fresh mushrooms in butter and add them at the end.
4. I like to let this go for 5 hours.  The chicken is fork tender.
5. Over the years we've tried it with other types of noodles but angel hair wins.  You'll notice linguine pictured below.
6. Topped it with freshly grated Parmesan cheese because that's how we roll.
   
7. Served it with crusty bread to sop up the sauce.
   

Crock-Pot Angel Chicken
Serves 3-4

Printable Version

INGREDIENTS
1 pound boneless chicken breasts
1/4 cup butter
1 0.7 ounce package Italian dressing mix
1 10 3/4 ounce can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8 ounce tub cream cheese with chives and onion
8 ounces of sliced fresh mushrooms, sauteed in butter (optional)
Hot cooked angel hair pasta
Fresh chives, snipped

DIRECTIONS
Place chicken in crock-pot.  In a medium saucepan melt the butter.  Stir in the dry Italian salad dressing mix.  Stir in the golden mushroom soup, white wine, and cream cheese.  Make sure to mix it well and break up the cream cheese clumps.  Pour mixture over the chicken.  Cover and cook on low for 4-5 hours.  Stir in sauteed mushrooms (optional).  Serve chicken and sauce over pasta.  Sprinkle with chives and Parmesan cheese.

Me:          You need to be a good listener.
Penny:    I don't want to be a listener.
Me:          But you have to listen to mama.
Penny:    I'm not going to be a listener! (getting upset, eyes filled with tears, red face)
Me:          Why not?
Penny:    Because I need to be TWO AND A HALF!

Ahhh the life of a toddler.

I love ranch dressing.  Almost as much as olives.  Actually, they are quite a good combo.  And put them both on pizza, forgetaboutit.  I don't think you can compare store bought ranch to homemade.  It's like calling Miracle Whip "mayonnaise".  Made up a batch of this creamy goodness and here's what I learned:

1. I used freeze dried dill weed and chives instead of fresh.
2. Definitely let it sit overnight before eating.
3. Kept for about 5 days and still tasted great!

Buttermilk Ranch Dressing
By:  Simply Scratch

Printable Version

INGREDIENTS
1 large garlic clove, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh or freeze dried dill, chopped
2 tablespoons fresh or freeze dried chives
1 teaspoon oregano, ground in palm
1/2 teaspoon paprika
a pinch of cayenne pepper
1 cup mayo (Hellman's or Best Foods)
1/2 cup sour cream
1/2 cup buttermilk, shaken
kosher salt and black pepper, to taste

DIRECTIONS
Sprinkle chopped garlic with kosher salt and mash into a paste with a fork. Combine all ingredients and thin out with 1/2 cup buttermilk. Season with salt and pepper to taste.  Store in an airtight container and refrigerate over night.

I recently discovered this website called Simply Scratch.  She takes beautiful photos of her recipes that make you want to eat the food right off the screen!  And her recipe list had me drooling.  When I saw the Olive & Scallion Dip  I knew I had to make it as soon as possible.  You may remember my previous Olive Dip post.  I think this one trumps it.  The addition of scallions and jack cheese are insane.  Yes, INSANE.  Don't think about the nutritional stats while eating the entire bowl with a spoon.  Here's what I learned:

1. I put the cream cheese in the microwave for about 30 seconds to soften it up.  Made the mixing part much easier.
2. Gave the olives a rough chop as I like larger pieces.
3. Definitely let it sit out a while before serving.
4. Triscuits are the way to go.  You need something sturdy to hold up all that yumminess.

Olive & Scallion Dip
by:  Simply Scratch

Printable Version

INGREDIENTS
8 ounce brick of cream cheese, softened
3/4 cup of Hellman's (or Best Foods) mayonnaise
3 scallions, finely chopped
3 ounces green olives with pimentos, roughly chopped
A little less than a 6 ounce can of black olives, roughly chopped
6 ounces Monterey jack cheese, freshly grated (spring for the brick and grate it up!)
Pepper to taste
Triscuits for dipping

DIRECTIONS
Add cream cheese, mayo and pepper in a medium bowl and mix until blended. Add in the scallions, olives and cheese and fold in until all are incorporated. Serve with Triscuits.