Catmus

Now that Atticus is slightly less destructive, Tim decided he was going to have a Xmas tree alternative for the apartment.  He ordered a wall tree and he hung it on a column wall in our living room.  Both Sookie and Atticus got right into the action right away!  It screams Catrastophe!

Slow Cooker Chicken Pot Pie

Getting ready for Christmas.  I am a total Grinch but with Mom here - I committed to Tim to try and get in the spirit of the holiday.  Spent the weekend putting up the tree and finding tubs of ornaments and hanging lights.  I have ornaments from when I was 5 years old - these pitiful elves that I have kept forever - they are so beat up but mean a lot to me. I grew up with icicle trees and I love them.  I don't care but that's the tree for me.  It was such a nice day and Tim made this delicious faux pot pie. Maybe our crock pot was on the fritz because he cooked it on high for 4 hours instead of low - so just adjust y'all!

Slow Cooker Chicken Pot Pie

Ingredients

• 1 pound boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 1 pound red potatoes, diced
• 1 onion, diced 
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 bay leaves
• 1 cup corn kernels, frozen, canned or roasted
• 1 cup frozen peas
• 1 (16-ounce) tube refrigerated buttermilk biscuits
• 2 tablespoons chopped fresh parsley leaves
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• For the sauce 
• 3 tablespoons unsalted butter
• 3 cloves garlic
• 1/2 cup all-purpose flour
• 2 cups chicken stock
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Pinch of paprika
• Kosher salt and freshly ground black pepper, to taste

Instructions

• To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
• Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
• Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
• Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time.
• Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
• Prepare biscuits according to package instructions.
• Serve chicken immediately topped with biscuits, garnished with parsley, if desired.

Baby Steps

Trying to take back my weekends.  While taking care of my Mom and trying to make everyone happy, I need to make myself happy. The way to do this is for me to have some time to tackle projects for the house.  The back mudroom was a big task and I started it 2 years ago - I just had some setbacks.  Now that life is back to some sense of semi normal - I can tackle them again - however baby stepping my way in the process.  Tile flooring, bead board paneling, wall paper, paint, cabinetry etc... I finished all the wallpaper this weekend which felt like this massive step forward - although it's probably the easiest task.  I need to finish painting the cabinets next but again - baby steps.  However, it's already looking great.  I hung an old painted enamel clock that I bought years ago from Anthropologie.  I hung a framed Gucci scarf watercolor print with a vegetable garden motif.  I bought this years ago when I worked for a retail store called Frost Brothers and every time I look at it I smile because of such great memories of working there. I love that I have had it in every house I have ever owned and now it is the first thing you see when you enter the mud room.  Feel that this was a big step forward no matter how small the task.

Pumpkin Chocolate Chip Pancakes

It's a comfort food weekend and nothing could be better for a Fall Sunday breakfast then Pumpkin Chocolate Chip pancakes - yum!   Years ago, I used to go to this great restaurant in the city called The Friendly Farmer.  Brunch had to consist of their incredibly good pumpkin pancakes.  They were the best.  I think the restaurant is gone unfortunately but making your own is the next best thing.  Mom has never  had them and Tim loves when I make breakfast and I just love to make breakfast so its a win-win situation and they are so tasty.

Pumpkin Chocolate Chip Pancakes

• 2 cups all-purpose flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 heaping teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice1
• 1 cup semi-sweet chocolate chips
• 1 and 1/4 cups pumpkin puree 
• 1/3 cup packed light or dark brown sugar
• 1 large egg
• 3 Tablespoons vegetable oil
• 1 and 1/2 cups whole milk2

• In two separate large bowls, mix the dry and wet ingredients separately and set aside to combine.  Whisk or blend the wet ingredients really well and then combine wet and dry together.   The batter is extremely thick. 
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• Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
• Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. 

Thank Goodness for Neighbors

Out of the blue, our neighbor, Gisella, who is taking a baking class dropped off the most perfect little cheesecake for dessert that she made.  It was a complete surprise and it was absolutely delicious.  Thanks Gisella!  It was awesome!  Thank Goodness for neighbors that are great cooks.

Garlic Mashed Potatoes

You can't have a great meatloaf without great potatoes - these were great!

INGREDIENTS

2 1⁄2 lbs red potatoes, unpeeled, quartered

3 garlic cloves, peeled

2 tablespoons butter

1⁄2 cup milk 

1 teaspoon salt 

1⁄4 cup grated parmesan cheese 

DIRECTIONS

Put potatoes and garlic in lg pan.

Cover with water.

Bring to a boil.

Reduce heat and simmer for 25 minutes, until potatoes are tender.

Drain well.

Mash with the butter, milk, and salt.

Stir in the parmesan cheese.

Brown Sugar Meatloaf

It has been a cold, dreary Saturday but that didn't keep us from working on projects, napping and Tim making one of the most delicious meals we have had in a long time.   The meatloaf was outstanding.  Mom gave it a thumbs up and has replaced one of Tim's favorite chicken recipes with this one in it's ranking of his favorite recipes!

Brown Sugar Meatloaf 

Prep Time: 10 minutes

Cook Time: 1 hour

Yield: Serves 4 - 6

• ½ cup loosely packed brown sugar
• ½ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 ½ pounds ground sirloin or beef of your choice
• ½ cup milk
• 2 eggs
• 1 ½ teaspoons salt
• ¼ teaspoon ground pepper, rounded generously
• 1 small onion, chopped
• ¼ teaspoon ground ginger, rounded generously
• ¾ cups finely crushed saltine crackers (~12 crackers)
• Lindsey’s Secret Ingredient: chopped fresh rosemary for serving. It’s not necessary but it takes the dish to a whole other level!

Instructions

1. Preheat oven to 350°.
2. Mix together brown sugar, ketchup and Worcestershire sauce in small saucepan. I double this sauce, so that there is extra for serving. Trust me, you’ll want to too.
3. In a mixing bowl mix all remaining ingredients through crackers.
4. Shape into a loaf and place in a 9” x 9” pan. You can make it in a loaf pan but the larger pan allows the fat to drain away from the loaf.
5. Spread enough of the ketchup mixture on the top to generously cover the loaf. Allow it to drop down the sides. It will help keep the meat moist and add tremendous flavor.
6. Bake in preheated oven for 1 hour or until juices are clear. I like to use a miniature meat thermometer, because I find judging whether or not the juices are clear incredibly stressful.
7. While the meat cooks bring the extra sauce to a boil and then simmer on low. Serve over mashed potatoes and drizzle with extra sauce and sprinkle with chopped, fresh rosemary to taste.