Wow! David and I don’t exchange gifts or celebrate Valentine’s Day, but yesterday I came home to this:
A toaster convection oven, and a Amazon Echo Plus!!!
We were in major need of a new toaster, and had talked about getting a toaster oven. David didn’t intend for these to arrive on Valentines Day, but they did! I have said before that my love language is gifts…this is so wonderful. Appliances typically don’t make it as a gift…but my baby did very well with these.
Oh, and by the way, we don’t have anything smart in the house that works with the Alexa but we are learning
Happy! Blessings!
I had a work trip in Tallahassee, and it went very well. I so wanted to call her and tell her everything that happened. Instead I rambled to Carmen and David, and they listened, laughed, and responded like I hope they would. Mom would have done the same thing, but…
I also miss her with my children. I love this picture of them. Her chocolate cake, and snuggles, spoils —like every grandmother should.
Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning. Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.
Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan. Stop saute cycle.
Add chicken thighs back to pan, pressure cook for 13-15 minutes. Manually release. Check thickness of sauce, if to your liking, serve.
David’s plate served over rice.
My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.
Cut carrots into strips. Mix together all of the other ingredients in a bowl. Add the mixture to the carrots.
Toss gently to coat evenly.
Spread evenly on a baking sheet. Preheat the oven to 400 degrees, bake for about 15 minutes, then turn, baking for another 10-15 minutes or until crispy.
My plate with the shredded BBQ Chicken.
Directions:
Pat the chicken thighs dry, then season with Season Salt, Pepper and Garlic Powder. Sear chicken on both sides, and remove from the Instant Pot.
Saute the onion, and once translucent, add the cider and vinegar.
Stir, and scrap the bits from the bottom of the pot. Add the chicken and the sauce mixture then add the parsley.
Pressure cook for 15 minutes. Manually release, and remove chicken. Shred with two forks.
Add chicken back into the pot and pressure cook for an additional 7 minutes. Manually release pressure. Stir well.
My plate. I liked this. Need to get rolls for the boys, but it had great flavor, and super easy. I would also suggest serving this on chips or nachos.
It stings, but doesn’t hurt. I hate doing this, but I know it helps me.
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