Comfortably sitting in my cozy chair, feet up, prep work done, I have time to reflect on my daily blessings. My life is so truly incredibly undeniably blessed. I have 2 amazing daughters, 3 wonderful almost-stepsons, a man that is my strength, and I am so thankful that as a mother and future-wife, I have the opportunity to prepare a harvest meal for my family to indulge in. My mother taught me (made me, ahem) years ago to prepare several different dishes. I groaned and complained in my teen years, but grew to appreciate the art of cooking as I grew into a young married woman and mother. Gratefulness spills from my heart this evening as I look around my home and feel the warmth of the room, the sounds of laughter of my children, smell the delicious dinner that is wafting through the air and have comfort that I am saved in the Lord.
Having a blended family in today's world makes life a little different when it comes to Thanksgiving holiday traditions and meal planning. In an effort to have a semi-traditional dinner, but with a twist, I am sitting in my chair on the eve of preparing Thanksgiving dinner for our family!
This year, it was decided that we would have our first "family" thanksgiving dinner at our house. Just the 7 of us. So, the menu was started....
Thanksgiving morning breakfast: homemade Banana Bread while we watch the Macy's Thanksgiving Day Parade.
Southern Cornbread Dressing
Parmesan Hazelnut Asparagus
Green Beans with Browned Butter
Twice Baked Streusel sweet potatoes
Creamy Mashed potatoes (what's Thanksgiving without Gravy, right?)
Rice for him
Cloverleaf Dinner Rolls with homemade honey butter
For Dessert, Key Lime Pie and Peach Cobbler.
Here's to a happy holiday with your loved ones!
Thursday, November 5, 2009
This is one filling and tasty recipe! I got 4 stars from my kiddos!
1 pkg vegetable soup mix
2 cups chicken broth
6 chicken breasts (however many will feed your family)
1 pkg of frozen broccoli florets
1 stick butter
1/2 cup flour
2 cups milk
2 cups shredded cheese
salt and pepper, to taste
in the crock pot, mix together soup mix and broth. Add chicken (mine was frozen) and top with frozen broccoli. cook for 6-8 hours on low.
Once your chicken and broccoli is cooked, remove both from crock pot. strain your broth mixture, so you are sure to get all of the broccoli pieces out!!!
In a pan, I melt 1 stick of butter, add 1/2 cup of flour, and about 2-3 cups of milk (depends on how thick you want your sauce). Allow to thicken slightly, salt and pepper to taste and Add 2 cups of shredded cheese. I used cheddar and I had a little velveeta leftover in the fridge so I added about 8 oz.
Once the cheese mixture is nice and smooth and simmering on low, add the strained broccoli.
Shred your cooled chicken and you can either
1) add chicken to the cheesy mixture
2) spoon the cheesy mixture over the chicken!
I serve mine over rice! And Yum, this beautiful green chicken is really somethin'!