Wednesday, June 19, 2019



4 skinless, boneless chicken breasts (cut in half if large)
4 tbl. finely chopped fresh sage (3 if dried)
2 tsp. minced fresh thyme (1 if dried)
1 can Healthy Request cream of chicken soup
1 cup plain Greek yogurt
11/2 cups sliced mushrooms (more if you like)
1 med. onion chopped
3 cloves garlic minced or smashed and chopped
2 or 3 medium tomatoes coarsely chopped
3 banana peppers seeded and cut into 1/2 inch chunks
1/2 bell pepper chopped
optional... 2 jalapeno peppers seeded and chopped
olive oil spray (or 2 tsp. olive oil)
dash of salt
good dash of black pepper


Mix the sage and thyme together.
Pat it on both sides of the chicken breasts.
Spray 12" skillet with a good amount of olive oil spray
          or use 2 tsp. of olive oil.
Heat pan over med. heat till hot.  Then add the chicken.
Cook for about 3 min. per side and then remove and set aside.
Add the garlic and saute for 1 min.
Add the onions and peppers ( and jalapenos if using)
saute for 3 or 4 min. more.
Add the tomatoes and soup and simmer ..stirring often for about 2 min.
Remove from the heat and stir in the yogurt. Mix well.
If it is too thick, add some chicken broth...but you dont want it real thin.
Spray the inside of a 9x13 glass baking dish with olive oil spray.
Lay the chicken in the pan.
Spoon the sauce over the breasts, making sure all is covered.
Bake at 325 for about 1 1/4 to 1 1/2 hours.

Tuesday, December 11, 2018

Bulk Country Sausage

This is way better than what you get in the store! Very easy to make.  This recipe is for medium heat.  You can make it less or more hot...whatever your preference is.  Its well worth trying.

Ingredients...for 10Lbs.

10 lbs Boston butt
3 lbs. pork fat (ask in the meat dept.)
4 tbl.  sea salt (3 if using regular salt)
4 tea.  white pepper
2 1/2 tbl. dried ground sage
1 tsp. ground ginger
4 tsp. ground nutmeg
3 1/2 tea. ground thyme
3 tea. cayenne pepper
1 tbl. red pepper flakes
2 cups ice water

Cut the pork and the fat into small pieces..3/4 inch or so. Put in a large bowl and mix.
Mix all the seasonings together and combine well.
Sprinkle over the meat and fat mixture and mix well with your hands,
Grind the meat and fat thru the small plate of a grinder...we use a Kitchen Aid.
When all ground, ADD THE ICE WATER ABOUT 1/2 CUP AT A TIME. mixing well after each addition. Do not make it over wet.  11/2 cups is usually just right. 2 is ok.
Cook a small amount and see if it is right for you.  Adjust seasonings if necessary.

Pat the sausage into logs..about a pound each.and wrap in freezer paper and tape shut..masking tape works great. Anyways...hope you enjoy.