What I have been up to lately

It's been six weeks since I have been in Texas!!! It doesn't feel like it. It feels like it's been longer. I am ready to go back home, but if we head back home to La, I can't go to my mom's house and visit or see my grandparents.  Looks like La is expanding their stay-at-home deal until May 15th.

 

Being in Texas isn't bad because I have family here.  I have been visiting my brother and his family. Facetime my mom, stepdad and grandparents. Reading books. I got some new AirPods, so I have listing to books too. Been doing some diamond art. Also, watching Disney+, Hulu and Netflix. I have also been walking some too.  I have been playing with Gumbo. He is so cute and funny. Being busy isn't bad at all!!!

 

Here in Texas, things are starting to open up TOMORROW(Friday)  I am NOT ready to go back into places at this time. I am staying home for a while, even when we get back home to Louisiana!!!

 

I hope you and your loved ones are doing good and staying safe! Hang in there, hopefully this will all end very soon. However, I have heard somewhere that  this virus is coming back in the fall


Chicken Pot Pie


Ingrеdіеntѕ 

  •     1 can Pіlѕburу Grаndѕ Bіѕсuіtѕ 8 bіѕсuіtѕ 
  •     2 tаblеѕрооnѕ butter 
  •     1 small расkаgе frozen veggie mіx: саrrоtѕ, реаѕ, соrn аnd grееn beans 
  •     2 chicken brеаѕtѕ сооkеd аnd ѕhrеddеd 
  •     1-2 сuрѕ сhісkеn brоth adapt tо уоur рrеfеrеnсе 
  •     1 саn Crеаm оf Chісkеn Sоuр rеgulаr ѕіzе 
  •     ѕаlt аnd рерреr to tаѕtе 


Instructions 

  1. Prеhеаt the оvеn tо 400 dеgrееѕ. 
  2. In a large ѕаuсе раn hеаt thе butter оn mеdіum hеаt. Add thе vеggіе mіxturе to thе раn and ѕаutе untіl thе veggies are tеndеr, about 5-7 mіnutеѕ. Season with salt and рерреr tо tаѕtе. 
  3. Whіѕk in thе сhісkеn brоth аnd thе Crеаm оf Chісkеn soup. Let thе ѕаuсе ѕіmmеr for 1 mіnutе tо thicken. Season wіth mоrе ѕаlt аnd рерреr to tаѕtе. 
  4. Turn оff thе hеаt аnd add the сооkеd shredded сhісkеn to thе mіxturе, ѕtіrrіng untіl thе fіllіng іѕ wеll-соmbіnеd. If thе fіllіng іѕ tоо thісk, ѕtіr іn еxtrа сhісkеn broth. 
  5. On a раrсhmеnt lіnеd ѕhееt pan bаkе thе bіѕсuіtѕ fоr half of the time lіѕtеd оn thе саn for a “рrе-bаkе”. Tаkе them оut оf thе oven. 
  6. Pour thе filling іntо a buttered 13x9-іnсh bаkіng dіѕh. Tор thе filling wіth thе 8 biscuits (раrtіаllу bаkеd), flір them over top tо bоttоm tо unsure even bаkіng оn thе other side. Bаkе for аn аddіtіоnаl 10 mіnutеѕ, untіl the biscuits аrе gоldеn brоwn аnd the fіllіng іѕ bubbly. Cооl fоr 5 mіnutеѕ bеfоrе ѕеrvіng. Enjоу! 

Gumbo lately

Gumbo is doing so good. He is such a sweetheart and has been enjoying playing with!!! My nephew and niece loves him. He is "loving" Texas haha 


His 1st road trip

 






Instant Pot Brown Sugar Garlic Chicken

Ingredients

  • 1 1/2 - 2 lbs. bone-in skin-on chicken thighs
  • salt
  • ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 - 3/4 cup chicken broth
  • 3 tablespoons brown sugar
  • 1/2 teaspoon apple cider vinegar
  • 3 dashes cayenne pepper
  • 1/4 teaspoon salt or more to taste
  • 1 tablespoon chopped parsley

Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot.

Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper and salt. Cover the pot and select Manual and set to High pressure for 8 minutes.

When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully and turn to Saute mode to reduce the sauce if it's too watery. Add the chopped parsley and serve immediately

Crock Pot Chicken and Stuffing


  • 4 boneless skinless chicken breasts,
  • 1.5 Tablespoons Italian Seasoning
  • Salt/Pepper
  • 10.5 oz. cream of chicken soup
  • 8 oz. sour cream
  • 6 oz. box stuffing mix
  • ¾ cup low sodium chicken broth
  • 2 cups fresh green beans

Optional stuffing additions:

  • 1/2 cup onions,diced
  • 1/2 cup celery,diced
  • 1/4 cup dried cranberries
  • 1/2 cup crumbled sausage,(cooked or raw)
  • 2 teaspoons dry rosemary

Instructions

Crock Pot Method

  • Season the chicken with Italian seasoning, salt, and pepper. Place on the bottom of a lightly greased Crock Pot.
  • In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the chicken broth. Layer the stuffing mix over the chicken.
  • Add the green beans.
  • Cook on high for 4 hours, or on low for 6-7. 




  • Optional: Serve with gravy and mashed potatoes if desired.
  • If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
  • For firmer stuffing, leave the lid off the crock pot for the last 30-40 minutes of cooking. Use foil to cover the chicken to keep it moist.
    You can also pop it in a 400 degree oven for 10-15 minutes to brown up the top.
  • Optional: Serve with gravy and mashed potatoes if desired.



OR 

Instant Pot Method

  • Season the chicken with Italian seasoning, salt, and pepper.
  • Pour 3/4 cup chicken broth into the Instant Pot and top with chicken, overlapping as needed.
  • Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/defrosted chicken. Ensure the pressure seal valve is secured in place and closed. 
  • As the chicken cooks, gently combine the stuffing, cream of chicken soup, and the sour cream until just combined. Don’t over-mix.
  • Once the chicken timer goes off, turn the quick release valve on the pressure cooker and wait for the steam to escape. Press the cancel button to turn the off the unit.
  • Open the lid and ensure that chicken is fully cooked. You’ll notice a lot of moisture at the bottom, this is needed for the stuffing to cook.
  • If using frozen green beans, place them on top of the chicken, seal the pressure valve, and press the “manual” or “pressure cook” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top. (If using fresh green beans, add them at the same time as the stuffing.)
  • Replace the lid and seal the pressure valve. Press the “manual” or “pressure cook” button and set the timer to 4 minutes. This will heat up the stuffing. (Since the stuffing will absorb the moisture, the pressure cooker won’t steam again.)
  • Once finished, release the valve once more and let the steal escape. Remove and serve!

Update from the Lone Star state

Howdy!!! Still here in Texas. It's going to be a month on Saturday. The good news is, I got a care package today and got my laptop, bible and other things from home!! So I am excited!!! I will be doing recipe posts and phone dump posts too, so stay tuned. I hope everyone is doing good during this crazy time. Hope y''all are being safe too. I am so ready for this to all end and get back to somewhat normal. Have a wonderful rest of your week


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