Earlier this week while I was at work I got a text from Christopher:
“You scared the willies out of me last night in your sleep.”
“Oh?” I texted back.
“Yes, you were talking in your sleep, then you sat up and were acting like you were petting something. So when I turned around I saw you sitting up and petting the blanket and heard you saying, “Pet pet. Pet pet” I had a scary horror movie moment. Then I realized this was normal for you so I went back to bed.”
I have no idea what I was dreaming about, but I’m forever doing weird stuff in my sleep. Like he said, that wasn’t entirely unusual for me, haha! Little Girl used to always say “Pat pat. Pat pat” when she would pet Oreo so maybe I was mimicking her? I’ve mentioned on the blog before how I talk nearly every night in my sleep. I’ve been told that my younger sister and I used to have entire “conversations” in our sleep when we were kids. I’ve also been known to sing in my sleep or even on the rare occasion walk around the house. My personal favorite, (which creeped out more than one college roomie) was that I tend to sleep with my eyes half open… oh yeah, I’m special. 😉
And now it’s on to Recipe Friday!
It has been crazy hot here this week so you’d think I was craving salads and smoothies, right? Well, I was – except for one day. All I wanted was comfort food. So I whipped up some of my grandmother’s chicken ‘n dumplin’s! 🙂
3 boneless, skinless chicken breasts
10 cups of water
1 tsp sage or poultry seasoning
½ tsp salt
3 cups flour
½ tsp salt
2/3 cup shortening, melted
1/2 cup – 3/4 cup water
4 chicken bouillon cubes
3 drops yellow food coloring
1. Stew chicken in the water. Season water with sage/poultry seasoning and salt while cooking
2. While chicken is cooking in large pot, mix together flour, salt, shortening and water until it forms a dough (consistency of pie crust). Divide dough in half; refrigerate second half
3. Roll dough out on a cutting board covered with a generous amount of flour. Cut dough into thin strips (about 1″). Place strips on a plate. Do the same with the refrigerated second half of dough
4. Remove chicken from broth. Add chicken bouillon cubes to broth and a few drops of yellow food coloring for eye appeal and bring to boil. Drop dough one piece at a time into boiling broth Press them down into broth if necessary. Reduce heat and simmer. Move dumplings around gently several times as they cook (about 25 minutes)
5. While dumplings are cooking, chop up or shred the chicken. When dumplings are done add chopped chicken back to pot and heat for a minute or two. Salt and Pepper to taste
Recipe by my grandmother, Billie T.
Don’t worry, though, the rest of the week was filled with grilled food, salads and quesadillas! See:
1 tbsp olive oil
1 tbsp chili powder
1 tbsp brown sugar
1 tsp oregano
3/4 tsp salt
1/4 tsp black pepper
2lbs chicken pieces (legs, breast, thighs, etc)
1 package taco seasoning
1/3 cup water
1 lb boneless, skinless chicken breast
8 whole wheat tortillas
2 cups cheese (Colby Jack for Christopher and Soy Cheese for me)
1. Chop chicken breast into 1″ pieces. Sprinkle with Mexican Spice Mix. Heat skillet to medium-high heat and add chicken. When chicken is nearly down add water and let simmer for a few minutes. Remove skillet from heat when chicken is cooked through.
2. Place 1 tortilla on microwave safe dish and top with 1/2 cup cheese and 1/4 of the chicken. Top with a second tortilla and microwave for 30 seconds. Repeat with remaining tortillas until you have 4 quesadillas.
3. Heat large skillet to medium heat and spray with nonstick spray. Place quesadillas on skillet until crispy on both sides (about 1-2 minutes per side). Slice into fourths and enjoy!
I got super excited this week when I found a recipe for sugar free and dairy free blueberry muffins. Oh my gracious, they were so tasty too! Check ’em out!
1/4 cup Splenda
3 tbsp Splenda Brown Sugar, not packed
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup almond milk (I used Almond Breeze Unsweetened Vanilla)
1/4 cup sugar free pancake syrup (I used Mrs. Buttersworth SF Syrup)
2 tbsp butter (Earth Balance Natural Buttery Spread)
2 tbsp no sugar added applesauce
1/2 tsp vanilla
1 cup blueberries
1. Preheat oven to 400 degrees. In a mixing bowl, combine flour, Splenda, Splenda brown sugar, baking powder, and salt. Mix well.
2. In a separate, large mixing bowl, combine almond milk, syrup, egg, butter, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don’t worry if butter bits do not break up completely.)
3. Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
4. Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
5. Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Recipe slightly adapted from Slice of Southern at Tasty Kitchen