Today we had quite a bit of hail......then it snowed for a very short time.....and boy is it cold outside........pretty out too.........Stopped snowing.......for now......
OK........DO I HAVE TO GIVE ANOTHER HINT ABOUT THE STAIRCASE QUESTION??????
OK........DO I HAVE TO GIVE ANOTHER HINT ABOUT THE STAIRCASE QUESTION??????
Staircase inside this building in Paris, France
OK.....ARE YOU READY.......IT WAS IN A MUSICAL...........AND ?
I know that has to give it away to someone..........And I know that a least one person I know has seen the musical and the ?..........
OK......that was two hints......Any guesses........??????????????
So is anyone watching the Rachael Ray Show in the afternoon.....her 1 hour talk show.....I watched it for the first time today.......On at 3:00 here....but usually I am at work.....so I did get to catch it today...and look forward to tomorrows show......I really like her.....have always loved her cooking shows on the Food Network.....and I have to say that her talk show is great.....I read something the other day that her talk show for being a new show is rating towards the top.....You go girl..........And she even gives cooking tips on this talk show as well........watched a great chili recipe today.........looks yummy
Here are a couple of recipes from Rachael Ray's show.....they sure look great........I will be trying them very soon........
What's cooking
Chicken & Cream of Mushroom Over Egg Noodles
ingredients
1 pound egg noodles
Salt
So is anyone watching the Rachael Ray Show in the afternoon.....her 1 hour talk show.....I watched it for the first time today.......On at 3:00 here....but usually I am at work.....so I did get to catch it today...and look forward to tomorrows show......I really like her.....have always loved her cooking shows on the Food Network.....and I have to say that her talk show is great.....I read something the other day that her talk show for being a new show is rating towards the top.....You go girl..........And she even gives cooking tips on this talk show as well........watched a great chili recipe today.........looks yummy
Here are a couple of recipes from Rachael Ray's show.....they sure look great........I will be trying them very soon........
What's cooking
Chicken & Cream of Mushroom Over Egg Noodles
ingredients
1 pound egg noodles
Salt
4 tablespoons extra-virgin olive oil (EVOO),
divided
divided
1 1/2 pounds thin-cut, boneless, skinless chicken breasts or chicken tenders, cut into bite-size pieces
Salt and freshly ground black pepper
1 pound cremini mushrooms, large ones cut in quarters small ones cut in half
Salt and freshly ground black pepper
1 pound cremini mushrooms, large ones cut in quarters small ones cut in half
2 tablespoons butter, divided
1 tablespoon butter or EVOO
1 tablespoon flour
2 cups chicken stock, divided
1/2 cup heavy cream or half-and-half
1 to 2 tablespoons Dijon mustard
20 chives, chopped
1/4 cup chopped parsley
preparation
Place a large, covered pot of water over high heat and bring up to a boil for the egg noodles. Season water with salt and cook the noodles according to the package directions. While the water is coming up to a boil, preheat a large skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken, spreading it out in an even layer, and season with salt and pepper. Cook 3 minutes on each side.
In another large preheated skillet, heat remaining 2 tablespoons of EVOO and add the mushrooms. Cook until tender, stirring occasionally. Once the mushrooms have browned up, season them with salt and freshly ground pepper.
Melt 1 tablespoon of butter or add 1 tablespoon of EVOO in the mushroom skillet, then add the flour. Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet. Transfer chicken and the liquid to the skillet with the mushrooms. Stir to combine, and cook about 1 minute more, or until thick.
Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives. Serve with a green salad alongside.
Yields 4 servings
Green Tortilla Chili
ingredients
1 rotisserie chicken, stripped and shredded or
1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra-virgin olive oil (EVOO)
1 large onion, chopped
2-3 garlic cloves, chopped
1 jalapeño, seeded and chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon flour
2 cups chicken stock, divided
1/2 cup heavy cream or half-and-half
1 to 2 tablespoons Dijon mustard
20 chives, chopped
1/4 cup chopped parsley
preparation
Place a large, covered pot of water over high heat and bring up to a boil for the egg noodles. Season water with salt and cook the noodles according to the package directions. While the water is coming up to a boil, preheat a large skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken, spreading it out in an even layer, and season with salt and pepper. Cook 3 minutes on each side.
In another large preheated skillet, heat remaining 2 tablespoons of EVOO and add the mushrooms. Cook until tender, stirring occasionally. Once the mushrooms have browned up, season them with salt and freshly ground pepper.
Melt 1 tablespoon of butter or add 1 tablespoon of EVOO in the mushroom skillet, then add the flour. Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet. Transfer chicken and the liquid to the skillet with the mushrooms. Stir to combine, and cook about 1 minute more, or until thick.
Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives. Serve with a green salad alongside.
Yields 4 servings
Green Tortilla Chili
ingredients
1 rotisserie chicken, stripped and shredded or
1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra-virgin olive oil (EVOO)
1 large onion, chopped
2-3 garlic cloves, chopped
1 jalapeño, seeded and chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 16-ounce jar tomatillo salsa
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes
preparation
Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic, and jalapeño until soft, about 4 minutes.
Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.
Meanwhile, grind 2 handfuls of the tortilla chips and the cilantro leaves in a food processor.
Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes.Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.
Yields 6 servings
Is everyone having a good New Year so far.........Healthy eating and all...........??????? I am trying.........
Look forward to our next chat........
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes
preparation
Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic, and jalapeño until soft, about 4 minutes.
Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.
Meanwhile, grind 2 handfuls of the tortilla chips and the cilantro leaves in a food processor.
Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes.Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.
Yields 6 servings
Is everyone having a good New Year so far.........Healthy eating and all...........??????? I am trying.........
Look forward to our next chat........
3 comments:
Oh-oh-oh, I know, pick me, pick me.
Could it be the Opera House from Phantom of the Opera? I'd like to say that I remember it from the movie, but I cheated and googled it... otherwise I would have guessed it was from the Sound of Music, when they sang 'So long, farewell...' on the staircase.
Bring on the next challange.
And another thing, that chili recipe looks devine. Anything with lime and cilantro makes my mouth water. Give me a heads up when it's simmering and I'll run (or drive) on down.
Hi, love your site,truly! The recipes great idea and will copy some especially the candy one. Keep up the good work. Love, June
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