Hey fellow quarantiners! I wonder if you are being as resourceful as I am trying to be….and surprising myself! Doing my own nails, highlighting my own hair, and yes……cutting my own hair….are my most recent activities.
This cutting my own hair thing is a daily event. Watching you tube videos of people cutting their own hair and other people’s hair has been entertaining but hasn’t helped, and I definitely don’t recommend it. My hair dresser, Devin, is going to shit herself when she see’s what I’ve done to my hair. I’m not quite sure what I’ve done either…
I did cut Steve’s hair the other evening after cocktails and every morning check to see which side needs evening up. He’s been super patient. Yesterday he told me that he thought his hairline was receding….I told him that it was probably his new haircut and maybe we should let it grow a little….What I really meant to say is that maybe we should do haircuts before cocktails?
My son and new daughter-in-law, who just got married in their home last weekend, have been our personal shoppers. I worry about them… As nursing home administrators, Jeffrey & Mackenzie are both on the front lines so I’d like to keep my grocery list short giving me a new challenge….which is also keeping me away from haircutting for a bit…..
MEALS CAN YOU MAKE WITH ONE ROTISSERIE CHICKEN
There is nothing more delicious than a fresh, hot, store bought grocery store rotisserie chicken…Even smelling it in the car on your way home makes my mouth water…
Meal 1. I pull the thigh/leg off and serve it with any side. No magic, but delicious. Cut up the leftover chicken and tuck it in the fridge for the next creation..
More recipes:
CHICKEN ENCHILADAS
Super easy and delicious…add fresh or frozen spinach & corn if you like…
Ingredients:
- 1 can diced tomatoes in juice (14.5 oz.)
- 1 Tbsp. chopped garlic
- 2 Tbsp. olive oil1 Tbsp. all-purpose flour
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 cup low-sodium chicken broth
- Salt and black pepper to taste
- 2 cups shredded cooked chicken
- 1 can diced tomatoes, drained (14.5 oz.)
- 1/2 cup diced onion
- 2 cups shredded Cheddar, divided
- 8 flour tortillas (8-inch)
Directions:
Preheat oven to 350°.
For the sauce, purée tomatoes in juice, chopped onion, and garlic in a food processor.
For the filling, combine chicken, drained tomatoes, diced onion, and 1 cup Cheddar with 1/2 cup sauce to coat.
Spread 1/2 cup sauce in bottom of a 9×13-inch baking dish. Place
1 tortilla into dish, spread on 1 Tbsp. sauce, and flip.
Scoop 2 Tbsp. filling onto tortilla, and roll to enclose.
Place tortilla, seam side down, in the dish.
Repeat saucing, filling, and rolling with remaining tortillas.
Top enchiladas with remaining sauce and 1 cup Cheddar.
Bake enchiladas until Cheddar melts and sauce is bubbly, 30 minutes; let cool slightly before serving.
CHICKEN POT PIE WITH PHYLO CRUST
So easy and delicious! Substitute the phyla with refrigerated pie crust for an easy alternative.
INGREDIENTS
- 8 oz.cremini or button mushrooms, quartered
- 1 Tbsp. minced fresh thyme
- 6 Tbsp. unsalted butter
- 1/2 cup all-purpose flouR
- 1/2 cup dry sherry
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 2 tsp. fresh lemon juice
- Salt, black pepper, and dry
- sherry to taste
- 2 cups chopped cooked chicken (rotisserie)
- 2 cups frozen mixed vegetables, thawed and patted dry
- 1/2 cup frozen pearl onions, thawed and patted dry
- 4 Tbsp. each unsalted butter and olive oil
- 16 sheets phyllo dough, thawed to room temperatureMAKE IT!
DIRECTIONS:
- Preheat oven to 400°. Line a baking sheet with foil.
- Cook mushrooms and thyme in 6 Tbsp. butter in a sauté pan over medium heat until browned and liquid nearly evaporates, about 10 minutes. Stir in flour and cook 1 minute.
- Deglaze pan with 1/2 cup sherry; cook until nearly evaporated. Whisk in broth and milk; cook until thickened to desired consistency, 10–12 minutes.
- Add lemon juice; season with salt, pepper, and sherry.
- Transfer mushroom mixture to a large bowl. Stir in chicken, mixed vegetables, and onions.
- Divide mixture among four baking dishes arranged on prepared baking sheet.
- Heat 4 Tbsp. butter with oil in microwave until butter melts. Place a phyllo sheet on a flat surface; cover remaining sheets with a damp towel to keep them from drying out.
- Lightly brush phyllo sheet with butter-oil mixture; roll into a loose tube. Repeat brushing and rolling with 3 more phyllo sheets, then starting at outer edge, place 4 phyllo tubes end to end in a spiral pattern on top of filling. Repeat phyllo steps for each pot pie. Drizzle any remaining butter- oil mixture over phyllo or coat with nonstick spray.
- Bake pies until crust is golden and filling is bubbly, about
20 minutes. Let pies cool 5–10 minutes before serving.
Depending upon the width of your dishes, the number of phyllo sheets needed may vary by one or two.
Creamy Pesto Lasagna with rotisserie chicken
Serves 12
Use no-boil lasagna sheets or regular sheets (cook them 5 minutes before assembling) Also, add spinach for added nutrition.
Ingredients:
FOR THE BÉCHAMEL
- 4 Tbsp. unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 tsp. ground nutmeg
- 1/2 cup purchased refrigerated basil pesto
- Salt and black pepper to taste
FOR THE LASAGNA
- 1 pkg. whole-milk ricotta cheese (15 oz.)
- 1 cup grated Parmesan
- 1/2 cup purchased refrigerated basil pesto
- 12 dry, flat, no-boil lasagna sheets
- 3 cups diced rotisserie chicken, divided
- 4 cups shredded part-skim mozzarella, divided
Preheat oven to 350°.
For the béchamel, melt butter in a large saucepan over medium heat.
Whisk in flour and cook 2 minutes.
Slowly whisk in milk and nutmeg, bring to a simmer, and cook 2 minutes more.
Off heat, stir in 1/2 cup pesto; season with salt and pepper.
For the lasagna, stir together ricotta, Parmesan, and 1/2 cup pesto; season with salt and pepper.
Spread 2/3 cup béchamel in bottom of a 9×13-inch baking dish.
Lay 3 lasagna sheets side by side, top with 1/2 cup ricotta mixture,
3/4 cup chicken, 2/3 cup béchamel, and 3/4 cup mozzarella.
Repeat layering three more times, topping the final layer with 11/2 cups mozzarella.
Cover lasagna with foil. Bake lasagna until bubbly, about 45 minutes.
Remove foil and bake lasagna 15 minutes more, then broil on high until golden, 2–3 minutes.
Let lasagna rest 15 minutes before serving.
Dear Friends,
Staying home and staying safe have become part of our new normal.
Making a list of things to accomplish each day has helped relieve boredom and frustration and gives me a sense of accomplishment. Organizing those boxes of pictures into labeled baggies or photo albums, making boxes of clothing and other items to be donated (there will be a huge need), and finding delicious recipes with items shoved into the back of the pantry are this week’s list.
Cheers to hoping that this will get better. If we all do our part in keeping our distance and staying home, we hope this will pass.
If you have any easy and delicious recipes to share, I’d love to hear from you!
Until next time, Laura
PS: Here are some finds to shop for!
Barilla Gluten Free Pasta, Oven-Ready Lasagne, 10 Ounce $2.19
I love this one so that I can bring a warm lasagna to my kids or my parents.
I’m not advocating coloring your own hair, but I did try this and liked it. Easy and not stinky…It comes in a variety of colors to match your hair.
and cowboy hats of every shape, size & color, I encountered a 
Ingredients
2 pounds baby red potatoes
6 cups baby arugula
Ingredients
Price: $147.99 Free Shipping for Prime Members
Laura Nobil, Realtor® 