Around here, we are finding enjoyment in this springtime season. This is the first spring in our new (to us) home and we're having fun being suprised by all the flowers coming up in the yard. There are a few even Eric can't identify. I'm satisfied to call them 'pretty purple flowers,' but in Eric's line of work that is not good enough. Through his job at the country club he has gotten to know a sweet elderly woman from Scotland who is knowon for her tremendous gardening talents. It sounds like they're planning for her to come by to give us a hand in naming these mystery flowers.
We're also busy with softball Sadie just finished up with a middle school league and now both girls are practicing for the city league. With all this rain it's somewhat hard to get practices in - last night's practice was restricted to grass only. Hey, better than nothing for sure.
A springtime round of a stomach virus is making its way through our house as well. For the record, we are not finding enjoyment in this. So far, I'm the only one to dodge it, but as I write this my stomach is churning a bit. Good times, good times.
Speaking of good times (actual ones), we have the drawing winner for April. Congratulations goes to Katie Miller of Ashland. Your winnings will be in the mail shortly, Katie. Thank you for submitting your recipes!
Have a great week, one and all.
Sour Cream Dip
1 cup sour cream
1/4 cup mayonnaise
1/4 cup brown sugar
2 tsp. sour cream & onion powder
Mix all ingredients till smooth. Serve with vegetables or crackers.
Garlic Mushroom Chicken
8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all-purpose flour
3 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat-free chicken broth salt and fresh pepper to taste
1/4 cup chopped fresh parsely
Preheat oven to 200 degrees. Season chicken with salt and pepper. Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.