Poultry and Poppy Seeds
BAKED CHICKEN THIGHS
Perfect meal for me and Boo
Perfect meal for you
Perfect for a family too
INGREDIENTS
Low in carbs, high in proteins
-4 chicken thighs
-4 tsp garlic
-4 tsp onion flakes oooo oh
-Seasoning to taste
MISE EN PLACE
-Preheat oven to 375 degrees.
-Bake until no longer pink and juices run clear, about 30 minutes.
POPPY SEED CHICKEN CASSEROLE
Easy with leftover chicken
INGREDIENTS
-4 boneless, skinless chicken breasts, cooked and shredded
-1 (10.5 oz) can cream of chicken soup
-1 (16 oz) container sour cream
-1 tbsp poppy seeds
-1 sleeve buttery crackers such as Ritz, crushed
-1 stick (8 oz) butter, melted
MISE EN PLACE
-Preheat oven to 350 degrees.
-Spray 9x13 casserole dish with cooking spray.
-Combine cracker crumbs and butter in a small mixing bowl.
-In another bowl, combine chicken, soup, sour cream, and poppy seeds.
-Spoon mixture onto baking dish.
-Top with buttery crumbs.
-Bake uncovered until heated through, about 30 minutes.
-Serve hot.
This is good recipe for me and Boo since neither one of us is interested in chicken breast. I usually make chicken salad with leftover rotisserie chicken.
This recipe provides a hot meal, and I use 2 cans of soup instead of sour cream. Boo prefers the soup instead of sour cream.
A bottle of poppy seeds is always in our pantry ready for cakes, breads, salad dressing, and glazes salty or sweet. My recipes for poppyseed cake, one almond and one lemon, are delicious.
My friend Becky baked the lemon version with lemon glaze; I made the almond flavored loaf. Both good, and I’d like to try the lemon for Boo soon.
Poppy seeds are a source of many healthy benefits, including protein, fiber, calcium, magnesium, and zinc.
BALSAMIC POPPY SEED DRESSING
Another good recipe to keep
INGREDIENTS
-1/2 cup extra virgin olive oil
-1/4 cup balsamic vinegar
-1/2 cup sugar
-1 tbsp poppy seeds
-1 tbsp minced red onion
MISE EN PLACE
-Combine all the ingredients for the dressing in a covered jar.
-Shake well until the sugar has dissolved and the dressing is combined.
GLAZED CARROTS
No poppy seeds here
A perfect side for any dinner
Not too much salt
That salty sweet taste I love
INGREDIENTS
-2 to 3 carrots, sliced 1/4” thick
-1 tbsp butter
-1 tbsp brown sugar
-1 tsp lemon juice
-Salt to taste, not too much
-Black pepper, optional
MISE EN PLACE
-Place carrots in sauce pan.
-Cover with water.
-Bring water to boil.
-Reduce heat to medium low.
-Simmer until carrots are tender, about 8 to 10 minutes.
-Drain.
-Heat butter over medium heat.
-Cook and stir all ingredients stirring often, until sugar has dissolved, about
2 minutes.
This recipe is from an old Alice Lancon recipe, and 3 carrots is not enough for me and Boo. The recipe is usually doubled. I hope your family does not say “No!” to cooked carrots, because they will be missing such a treat.
My former coworker and good friend Janelle taught me her mother’s method to top sautéd vegetable.
-Mix 1/4 to 1/2 cup of Pet milk* plus
-a raw egg yolk in a coffee cup.
-Whip with a fork until blended.
-Add to sauce pan just before serving.
-Stir until well combined.
-Serve right away.
Janelle said her mother did this to most vegetables. I’ve only used it in carrots, where it is very good.
POPPY SEED PINEAPPLE CAKE
Good!
Very good!
INGREDIENTS
-1/4 cup poppy seeds
-1 cup pineapple juice
-1 box yellow cake mix
-3 1/4 oz. vanilla instant pudding mix
-5 eggs, slightly beaten
-1/2 cup vegetable oil
-1 1/2 tsp almond extract
MISE EN PLACE
-Preheat oven to 350 degrees.
-Soak poppy seeds in pineapple juice for one hour.
-Combine poppy seeds, juice, cake mix, eggs, oil, and almond extract.
-Mix until well blended.
-Pour into prepared bundt or tube pan. -Sprinkle with 3 tsp. sugar.
-Bake at 350 degrees for one hour or until done.
I dug through my basket full of recipes. This is another Alice Lancon recipe that I found with tons of her pamphlets and loose sheets of recipes and household hints. Still missing her, I look through them just to reminisce or to find one of her pearls of wisdom that I know are somewhere in that basket.
With Festivals Acadiens et Creoles all over the news, I think back on speaking French daily with either one my grandmothers. Momom Chalice (pronounced “ka lease”), who lived with us as I was growing up, spoke no English at all. Being very shy, she quit trying, when giggles followed some of her efforts. This happened way before I could talk; I learned to speak French as I learned to speak English. My Aunt Dossie, who passed away in June at 100 years old, liked to tell the story of her first week of school. She came home saying “I can not play all day.” Many giggles followed that saying anytime one of us drifted away from a group project. With my grandmothers gone I have nearly lost my French. My schedule doesn’t seem fit to add a French Table, but I will keep trying. Momom Jules had no problems speaking broken English. She would frequently offer “crackets” with soup or as a treat or commenting on my trips to the “Lyberry” for more books. My conversation with them was always in French.
Jusqu’a la semaine prochaine!