Happy Tuesday, My Lovelies! I'm in the midst of Independence Day preparations for our family. I'm so happy we'll all be together this week. I am truly blessed! For my American Friends, what are your plans for The Fourth of July?
In case you missed it, a shared a casual patriotic tablescape in our breakfast room yesterday.
We loved our Week Six CSA Subscription Box. It was my favorite one so far! Let's take a look of all the goodness we received!
Contents: Baby Garden Carrots, Onions, Garlic, Cherry Tomatoes, Currant Tomatoes, Wild Blueberries, Herb Bundles | Lemon Verbena, Basil, Oregano, Rainbow Eggs, Lady Peas, Zucchini, Hot Banana Peppers, Sweet Potatoes, and Pizza Dough from Hinkle's Bakery
I think the first thing we cooked was pizza utilizing the pizza dough and banana peppers. It was delicious! Here are a few links to other dishes we cooked this past week:
Tomato Salad with Tiny Tomatoes (made with the tiny, delicious currant tomatoes)
Since it was blueberry harvest, we received more blueberries. I made a blueberry buckle, and everyone enjoyed it, especially for breakfast.
I have also been inspired by my Blog Friends. Although we've been eating healthily organically grown produce for weeks, we still need a little bit of protein. Sweet Kris from Junk Chic Cottage shared her yummy recipe for Chicken Paprika with me. I have been searching for a delicious recipe to use with the paprika we brought home with us from Budapest. Here it is:
Chicken Paprika
Ingredients:
6 to 8 chicken thighs
1 container of sour cream (regular size)
3 T corn starch for thickening
1 can of chicken broth
1 cup chopped onion
3 tablespoons of butter or olive oil your choice Kris uses butter.
Paprika
Parsley for garnish
Procedure:
Sauté the unions in the butter. Then put paprika on the front and back side of the chicken thighs. Coat them with paprika. Sprinkle them with salt and pepper. After sautéing the onion brown the chicken thighs on both sides.
Next, add chicken broth to the pan and simmer the thighs and onion mixture for about 30 to 40 minutes on low simmer, just so the thighs cook thoroughly. (Use a meat thermometer. Chicken is done at 165 degrees.)
Take 3 tablespoons or so of corn starch and add water to make rue to thicken the broth base. Take the thighs out of the pot and bring the chicken broth to a boil and then slowly add the cornstarch to thicken. After that is done, add the container of sour cream to the thickened broth mixture. Once well blended add the thighs back to the mixture.
Kris likes to eat this over rice, and it's often served over noodles or potatoes. (I served it over noodles.)
This is so easy and so good! You can add parsley as a garnish if you want before serving. This tastes even better the next day as left overs.
COOK'S NOTE: Kris suggested using sweet paprika, and that's the one I used. It's the one in the green pouch, above.
***Thank-you, Kris! It is the bomb, and it was a very easy recipe. We also agree it's even better the next day.
It has been hot here, and I've spent lots of time and effort in watering our hydrangeas. I've also been bringing them inside to enjoy. Mary from Home Is Where the Boat Is has a great tutorial on how to arrange hydrangeas and ensure that they last for a long time. HERE is the LINK.
We're headed to Lake Martin, and I won't post again before next week, so no Literary Friday post this week. I hope all my American Lovelies have a very safe and happy Independence Day celebrating the very best Constitutional Republic in human history with family and friends. God Bless America!
Until next time...
Blessings!
Ricki Jill
Ricki Jill
Thank you my friend for sharing all the goodness.
ReplyDeletePaprika .... I love the spoon and bags of paprika. My friend Irma was born in the Czech Republic... she made many dishes with paprika, it was her favorite to cook with.
xx oo
Carla
Oh my you have some of the best Paprika. I bet your recipe was great. That is the secret to a good Chicken Paprika. Have a wonderful 4th sweet friend. Hugs. Kris
ReplyDeleteI love quiche! The recipe you shared looks delicious. The Chicken Paprika sounds amazing too. We're having a small family get together on the 4th. My husband is making chicken smash burgers. It's a new recipe, so we'll see how it goes! Enjoy your time with family!
ReplyDeleteWhat a beautiful hydrangea! The crustless vegetable quiche sounds so good, thanks for the link~ I bet the paprika you got on your trip is amazing! So glad you will be with your family for the 4th, have a wonderful time at the lake🇺🇸🇺🇸🇺🇸
ReplyDeleteJenna
Recipe looks delish...my SIL also brought me back paprika from Budapest (in a red bag). yummy!
ReplyDeleteOh, this all looks so beautiful! I am going to try the crustless quiche first...all the recipes sound delicious. Hope you are having a blessed summer! xo Lidy
ReplyDelete