Christmas is not only in the air, but all over StoneGable! It is beginning to look a lot like Christmas...
This is a very busy week...again. Appointments, Christmas parties, people visiting, and I have 2 speaking engagemnets! I took a bad fall a little while back and I am still having trouble getting around. Thank goodness for family and friends. I'm getting a little tired of being semi laid up! But enough of that. I'm making do. I have so many reasons to be thankful in this latest trial!
A couple of you have written to me and asked what happened to my wreath tutorial last week. Sorry I did not get it done. I just could not stand that long to do it. Hopefully, I'll make it before Christmas!
The menu at StoneGable is easy this week. A couple of slow cooker meals, a couple of Christmas parties (I'll be the one sitting!) and tree trimming goodies!
Mexican Explosion Salad
Refried Beans with Shredded Cheddar
Recipe: Chicken Quesadillas
1 TBS vegetable oil
2 cups cooked chicken
2 onions, peeled and cut into half moons
1 large red pepper, seeded and sliced
1-2 TBS jalepeno pepper jelly
salt and pepper
1 1/2 cups good shredded sharp cheddar cheese
10 inch tortillas
Heat oil in a large skillet. Add onions and peppers. Cook until tender soft. Add chicken and pepper jelly and heat.
Meanwhile, heat a large cast iron griddle ( or another large skillet) over medium high heat. Brush with vegetable oil or spray with cooking spray. Lay down 1 tortilla and spoon 1/4- 1/3 cup of chicken mixture over it, Sprinkle 1/4 or so cup of cheese over the chicken mixture. Top with tortilla. Put 2 quesadillas on the griddle at a time. Loosely cover with foil. Cook until tortilla is browned. Flip and cook the other side until browned. Set aside and keep warm. I usually put it in a low (190 degrees) heated oven.
Cut into wedges and serve with gracamole, salsa and sour cream.
Tuesday: Slow Cooker Day
Holiday Beef Brisket (leftover from last week)
Recipe: Holiday Beef Brisket
YUMMY! I froze the leftovers from last week, and we are going to have this DELICIOUS main dish again. What a great meal, and company worthy!!!!!
I hope you will give Holiday Beef Brisket a try. Look for it on Thursday's menu.
Wednesday: Slow Cooker and Soup Day
StoneGable Ham and Bean Soup in the Slow Cooker
Homemade Beer Bread
Recipe: StoneGable Ham and Bean Soup
Oh I know... there are tons of bean soup recipes out there! But PLEASE try StoneGable's Ham and Bean Soup there is a delicious difference.
Recipe: StoneGable Homemade Beer Bread
This bread is a must try! It is my families favortie!!! Find Beer Bread at the bottom of the clicked post.
Bible Study Christmas Brunch:
Creamed Chipped Beef and Biscuits
Recipe: Creamed Chipped Beef and Biscuits
1/2 lb. chipped beef
4 TBS butter
1/4 cup flour
4 or more cups whole milk
buttermilk biscuits, split
Melt butter in a large skillet. Add chipped beef and cook for 2 minutes. Coat all the beef with butter. Stir in flour and cook about 3 minutes, until it is lightly browned. Add milk 1 cup at a time. Let it thicken before adding more. When thick, take off heat. I put mine in a slow cooker on warm to take to the Christmas Brunch.
Savory Chicken Pocket Pies
Recipe: Savory Chicken Pocket Pies
I am addicted to the cooking show, Mad Hungry! Shown on the Hallmark channel, host Lucinda Scala Quinn has a pleasant demeanor and knows her way around the kitchen without being to "food expert-ish". If I am at home this is what is blaring all over StoneGable as I am cleaning, blogging, decorating...
Today's dish sounds like a most delightful recipe. I'll make my pies a little bigger, putting them in a individual souffle dish and topping them with Lucinda's fabulous sounding cream cheese pastry dough. These are freezer friendly, and I'll make extra to put in the freezer!
Savory Chicken Pocket Pies are just perfect to use up the extra chicken and carrots this week.
Cheese Tortilini and Mini Meatballs In Tomato Basil Sauce
Sunday: Tree Trimming Dinner
We don't have dinner, we have great hors'douveres. Lots of Christmas music, decorating and muching!
Artichoke Spinach Dip with Homemade Pita Chips
Assorted goodies from Costco
Recipe: Cheese Fondue
1/2 lb. imported good swiss cheese
1/2 lb. Gruyere cheese (heaven!)
2 TBS cornstarch
1 cup good dry white wine
1 TBS lemon juice
1 clove garlic
1/2 tsp dijon mustard
pumpernickle bread, cubed
french baguettes, quartered
soft pretzel pieces
granny smith apples, thinly sliced
chunks of salami (or any cured meats)
Toss cheeses with corn starch. Rub garlic inside a ceramic fondue pot. Discard garlic.
In a heavy botomed sauce pan heat wine and lemon juice and bring it to a gentle simmer. Add Swiss and Gruyere cheese and mustard. Stir until melted and smooth.
Add to fondue pot and keep warm. Serve with dippers! YUM!