FIRE!!!!!!! (Note to self...get chimney cleaned)

FIRE!!!!!

Call 911!!!!

Yup, thats what I woke up to this morning!!!

(NOTE TO SELF... get chinmey cleaned!)

Fire Department is on the way!

Well I guess that's one way to get it cleaned for free!  hehe





Hash brown Casserole Via Everyday Mom's Meals

I Love my Fb Foodie Friends! <3

Sometimes all you have to do is ask and you shall receive!  That is exactly why I Love my Fb Foodie friend!  I was in need of this recipe and sure enough, my friend at Everyday Mom's Meals sent it right over for me!!!!  Isn't she great!!!!  You ought to stop by and check her out BTW.  Anyway, I didn't want to lose it so here it is.  Picture to follow!



Hashbrown Casserole:
32 oz. frozen diced potatoes
8 oz. sour cream
1/2 c. chopped onion
1/2 c. melted butter
1 can cream of chicken soup
1 tsp salt
1/2 tsp pepper
2 c. sharp cheddar cheese, shredded

Combine first 6 ingredients. Mix well. Add potatoes. Pour into a greased 9x13 baking pan. Bake 40 minutes at 350. Remove, sprinkle w/ cheese. Bake 5 additional minutes or until cheese is melted.

Utica Riggies True Utica New York Flavor

This Recipe comes straight from one of my home town boys.

He is from Utica and this is one of the home town favorites.

He was talking about Riggies and posted a picture on our Utica Fb page

https://www.facebook.com/groups/264250363591428/?notif_t=group_activity

Well anyone who has been hanging out with me knows I just have to

ask...Wheres the recipe?????

Well Kevin , (that's his name...Kevin lol) I am so thankful you passed this on to

 us!!!!

Let me know what YOU think!

Big <3

Utica Riggies

Long hot & cherry peppers at a 2:1 ratio. 

Mixed Sweet peppers & green peppers at a 3:1 ratio

Diced GarlcFresh Onion
Cora Medium pitted olives
Sliced Baby bella mushrooms
Chicken broth
Heavy cream
Chicken

In a pan:
- Saute garlic onions and some of the diced hot peppers in olive oil until the garlic is golden.
- Add chicken and brown it.
*then add to sauce pot

In a sauce pot:
- Saute garlic onions and some of the diced hot peppers in olive oil until the garlic is golden.
- Add your Marinara (I usually cheat with my Red sauce. I like Classico 4 cheese, spicy red pepper, tomato & basil, etc. You can mix & match.) - Add 1 can chicken broth, 1 can pitted olives (juice & all, I don't drain it) 
- Add heavy cream until the color is right.
- Add sweet peppers. (Red/yellow /orange will make the sauce sweeter, green will not.)
- Add mushrooms. 
- Add, add basil, oregano, parsley, and cayenne & crushed red pepper to taste.
- Bring sauce to a boil and then let simmer for @ an hour. The longer it simmers the more tender the peppers and chicken will be.

Here is another version that I think you might like too....
http://www.ridiculousfoodsociety.net/2011/11/chicken-riggies-reloaded.html