What a great weekend.. spent time with wonderful relatives and then Sunday was a day of Salmon fishing.. You are each allowed 2 Spring Salmon every day... So the four of us headed out to the water and had our lines in by 7:00 and then landed our 8th Salmon at 9:30 so we had to head into port.. Now that is what I call a FABULOUS day of catching... We did not go FISHING we went CATCHING that day.
Tuesday.....Chicken & Stuffing Casserole
Wednesday.....Crock Pot Mexicali Chicken
Thursday.....Parmesan and Panko Crusted Salmon
Friday.....Rotini Taco Bake
- 1 (3 pound) whole chicken
- 8 ounces dry bread stuffing mix
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 1/4 cups chicken broth (from boiling the chicken)
- 1 cup evaporated milk
In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center I know it is peach season and a friend of mines is canning peaches this week with her grandkids so have a great time Pat..so I thought you might all enjoy this dessert recipe , since I was not in town on Saturday and no Ipad I thought I would post it today
- Preheat oven to 350 degrees F (175 degrees C).
- Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick
1 lemon, juiced
1 cup raisins
1/4 cup sugar, plus 3 tablespoons
2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1 teaspoon ground cinnamon
Position an oven rack in the center of the oven and preheat to 375 degrees F.
In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside.
Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness.
Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.
Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.
Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.
We had a great breakfast at Heather and Jims place on Sunday of the good old bacon and eggs... My 2nd cousin and his two little ones came and joined us so it was great to see them as well. Here is your breakfast recipe...
Mix together well the flour, sugar, baking powder and salt. Set aside.
Mix together egg, milk, oil and bananas.
Mix the flour mixture into the egg mixture and blend well .
Cook the pancakes on medium high setting until both sides are golden brown.
After the pancakes are cooked, put ice cream on top of pancake, then add.
chocolate syrup, bananas and whipped cream. Add nuts and yum yum!
Now your big decision is this a dessert or a breakfast...My vote is Breakfast...It is like a breakfast Smore....
I just have to post a couple of pictures of our fishing trip...not that I am bragging .. well I quess I am bragging... My brother is taking Grumpy and I out fishing one day at Port Renfrew so my cousin has set the Fishing Charters quite high for my brother....Again thank you so much to Jim and Heather for a wonderful weekend it brought back alot of good memories and times....