Out you go Campbells. Sort of.


Tonight, I made a chicken loaf from ground chicken.  I managed to get the spices just right…and with the help of good old olive oil the texture was nice and moist.

Normally, for the sauce on a chicken or turkey loaf, I would take a can of campbell’s mushroom soup. lightly dilute it with water….and pour it on.

However, I am learning….to apply my knowledge in a quick and easy manner and avoiding these salt infested processed canned goods.  In a can of Campbell’s mushroom soup if you took all the mushrooms in that can and rebuilt them, you’d be hard to be able to make one whole mushroom.

And, really, the sauce is easy-peasy and takes very little time.

Just wash a cup of mushrooms well.  Cut the big ones, leave the little ones whole.  Put them in a sauce pan and saute’ them in 1/4 cup of butter.  Now while whisking vigorously, add 1/4 cup of all-purp. flour.  Cook this on medium heat until the flour forms a nice smooth paste around all those yummy mushrooms.  Now, add 1/2 cup of half n half cream, whisking fast (this goes very fast), and now whisk in 1 full cup of milk.  Whisk until it is a smooth thick sauce.  Add salt and pepper to taste.  Done. (if your sauce is too thick, add more milk, if too thin add more flour as flours do vary and you may need to adjust)

Pour sauce over your nicely done chicken or turkey loaf.


Creamy Dreamy Pressure Cooked Mac n Cheese!

Another busy day has come and gone.  My ironing is done and my car is squeaky clean inside and out.  Those were my major accomplishments along with all the little stuff in-between.  This morning I was talking to my fairly new friends on facebook on a page ‘Debbie’s Back Porch.  Someone had asked for a great Mac n Cheese recipe.  I offered my stand by, Chef John’s Mac n Cheese which is a goodly amount of work with many steps involved.  Mind you, it is delicious and my husband loves it.  But….Following that thread today gave me ideas and I’m glad they did.

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This week I had to replace my pressure cooker as I lost, really lost the weight from the handle.  Took it off to wash it…and ‘*poof* it was never to be seen again.  Anyway, I quickly replaced it as it is a kitchen tool I use often since discovering it through a friend a couple of years ago.  So, of course I am eager to use this shiny beautiful Fagor 8 quart cooker. 

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As I said, they gave me ideas.  Debbie from Debbie’s back porch had said in that thread she used Carnation milk in her mac n cheese.  My ears perked.  I had remembered a recipe for the Pressure Cooker that involved Carnation milk.  Found it and of course altered it.  What happened was ultra fast, ultra creamy, ultra pressure flavour infused mac n cheese.

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Put in the bottom of your PC, 3 cups water, 3 cups elbow macaroni, 1/4 tsp cayenne pepper, 1 and 1/4 tsp. salt, 1.5 tsp dry mustard.  Stir.  Lock lid. Bring to high pressure.  Reduce heat while keeping pressure.  Time 5 minutes.  When done, quick release.  Remove lid.  Turn heat back on to med-high.  Stir in one can of carnation milk.  Stir until it starts to thicken.  About 3 minutes.  Stir in 3 cups of old cheddar cheese.  That’s it.  Done and delicious.  I served this with my home fried chicken and peas.  Click to the the creamy dreamy effect.