This recipe comes from my friend Ashley who always makes such yummy foods! I have been wanting lots of good fatty foods with this current pregnancy (yep, #3 is in the oven!). So without further ado, I present….
Ashley’s Chicken Alfredo
2 chicken breasts cubed (you may also use ready cooked chicken in the equivalent amount)
1 Tbsp. coconut oil
1 c. chicken broth
1/2 stick of butter
1/2 c. parmesan cheese
1/4 c. heavy cream
salt, pepper, basil, paprika, and a pinch of cayenne to taste
1/4 tsp. xantham gum (or enough to get desired thickness)
Fry up chicken breast in coconut oil until cooked through
Add chicken broth, butter, parmesan, heavy cream, and seasonings and stir, letting the butter melt.
Add xantham gum and let thicken.
Serve with GF noodles/pasta, or zucchini noodles (aka zoodles).
Joe shaved his mustache off. He looks Amish. Or like Abraham Lincoln. Or like he should play for System of a Down. Thankfully it will grow back!
You may have noticed, but on Thursdays I try to link up with A Rural Journal and do their Rural Thursday Blog Hop. It’s fun for me, and I feel like it gives my blog more exposure (in a very small way). I also just really like the idea of a Blog Hop. It helps me to be more focused on my posts.
So I decided to do one myself!
SSFE weekend blog hop / /
Here’s how you can join in:
1. Publish a blog post about
general information describing what’s happening in your life pertaining to self-sustainability,
or a post relating to a self-sustained subject that will benefit all SSEF readers and participants,
green or rural-themed photography,
urban or rural homesteading tips,
critters and pets,
green or rural-themed giveaways
anything and everything that embraces living the simple life.
2. Please make sure to add the SSFE button from the side bar to your blog post and link back here.
3. Please link to your actual post and not your home page.
4. If you don’t have a blog, you are welcome to leave a comment below our post regarding the part you play toward being self-sustained.
5. Comments will close Monday morning sometime I determine appropriate!
Here’s a list of who’s joined so far (go check them out!):
It’s been so unseasonably warm this month that I’ve really been wanting something cool, refreshing and sweet. Sometimes I wish I lived in the south, not just for their delicious barbeque, but for their amazing sweet tea. Then it occurred to me, why not make my own?!
I seemed to recall a friend of my brother’s from Virginia, sending him some Lipton tea bags and a recipe for sweet tea. Well, wouldn’t you know it? I have two huge boxes of Lipton Iced Tea tea bags just lying around!
I hopped online and pulled up this recipe for sweet tea. I halved it because I only have a half gallon pitcher.
Lipton Southern Style Sweet Tea
(in half) / /
1/2 gallon hot/boiling water
3 Lipton Iced Tea tea bags
2/3 c. sugar
lemon wedges for garnish
Take tea bags, and remove the paper on the strings, and tie all three together. Set aside. In a half gallon pitcher, add very hot water. Stir in the sugar till dissolved. Add tea bags and dunk into water a few times, then leave them in the pitcher. Cover with lid of pitcher and refrigerate. Wait until it is very cold (at least 3-4 hours). The flavor changes until it reaches the ‘cold’ state. Drink and enjoy. Recommended taking tea bags out after about 8 hours (if it lasts that long).
I squeezed my lemon in when I poured my glass and OH YUM!
Enjoy this weather while it lasts! It is only March, so you know the cold is bound to come back around 😦
A friend asked me to give her this recipe because she does a lot of vegetarian stuff. It’s super simple, and one of the staple recipes in my kitchen. My meat-loving husband loves it, and I can also feed it to my baby. Win-win!
Carrot Soup / /
half a stick of butter
10-12 lg. carrots – peeled and sliced
1 onion – diced
vegetable or chicken stock
In a large saucepan, saute onion and butter together until onion is translucent. Add carrots, and fill with stock until carrots are just covered. Bring to a boil, then lower to just above a simmer. Once carrots are done (not firm but not mushy), ladle carrots into a blender and then pour in broth until carrots are just covered (you may use all of your broth, or you may have just a bit leftover) and puree. Soup is now ready to serve!
This soup tastes great all on it’s own without seasoning, but sometimes I like to mix it up by adding:
a dollop of pesto
plain ol’ salt n’ pepper
bacon bits (real bacon)
This is super filling as is. The first time we had the soup, Joe wrinkled his nose, and wanted me to add something more chewable to it. I added potatoes and he said it was way too much! He hasn’t complained about it ever again, and often requests it.
If you try it out, let me know what you think! If you spice it up with something I haven’t listed tell me about it, and how you liked it.