I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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What a great rain we had, made our lawn nice and green again and gave my flowers a boost!
Today I’m sharing a easy chicken and mushroom quick meal, I love any recipe that calls for fresh mushrooms, I hope you will enjoy it too!
Mushroom Chicken Bites
2 Tablespoons oil, divided
1 # boneless chicken thighs, cut into 1-inch pieces
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. Italian seasoning
1/2 tsp. each garlic powder and onion powder
1/2 tsp. paprika
8 oz. sliced mushrooms
3 Tablespoons butter
1 small onion, chopped
1 green bell pepper, chopped, optional
4 cloves garlic, minced
2 Tablespoons fresh chopped parsley
Heat 1 Tablespoon of oil in a large pan on medium-high heat. When oil is hot, add chicken, season with salt, pepper, Italian seasoning, garlic powder, onion powder and paprika. Mix well and sear chicken all over until browned and cooked through, about 5-6 minutes, transfer cooked chicken to a plate; set aside and keep warm. Heat remaining oil in the same pan with 1 tablespoon of butter, add mushrooms and cook, while stirring, until just beginning to brown and soften, 3-4 minutes. Add the remaining butter to the pan, let melt and saute’ onion and pepper until just soft and fragrant, about 3 minutes, add garlic and saute’ until fragrant, about 30 seconds. Add the chicken back into the pan along with any juices released while resting. Mix through all of the ingredients to evenly coat in the pan juices. Continue cooking until all vegetables are soft and the chicken is cooked through, about 1-2 minutes more. Taste test and season with salt and pepper if desired, sprinkle with fresh parsley, and serve warm.
Stay safe and have a great week!
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For the past 3 months my main outing has been going to the grocery store every two weeks. I go on Sunday morning at 7:00 a.m., very few customers on that day and time of day. When I first started on my routine I noticed that 99% of the customers I saw were wearing masks but this past weekend maybe half were. I am worried that we are starting to feel safe because in our county we haven’t experience new cases of the virus for a few days but we are still in the midst of a pandemic. Our state had over 300 new cases and some deaths yesterday so it is far from over. Many states are experiencing a surge of cases and since its summer people are traveling. I know its hard, we miss seeing our families, going out to eat, meeting friends for lunch, its hard to distance and wear the uncomfortable masks but the alternative of fighting to breathe because of this often fatal disease is so much worse. So please everyone lets try to protect each other and practice distancing, washing our hands frequently and wearing those masks!
I love just about anything that has cream cheese as an ingredient, this appetizer recipe I have recently found is no exception, I hope you enjoy it too!
Bacon cream cheese biscuits
1 can refrigerated biscuits
8 oz. cream cheese, softened
8 oz. bacon, cooked and crumbled
1/4 cup green onion, chopped
1/4 cup grated parmesan cheese
1/4 cup grated cheddar cheese
1 tsp. garlic powder
In a medium sized mixing bowl, mix together cream cheese, bacon, green onions, garlic powder and parmesan cheese, mix well
Open can of biscuit dough and separate out each biscuit, roll each biscuit out flat.
Take a spoonful of the cream cheese mixture and place it into the center of the biscuit dough. take the edges of the dough and fold over until the cheese is covered, pinch edges to seal.
Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkle grated cheddar cheese on each biscuit. Bake at 350 degrees for 11-13 minutes or until golden brown.
Have a safe week!