Creamy Chicken Stew

Creamy Chicken Stew

1/2 c. butter
1 medium onion, sliced and separated into rings
1 lb. boneless skinless chicken breast, cut into strips
1 1/2 c. baby carrots
6 medium potatoes, peeled and quartered
1 c. whipping cream
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper

In a large pot, saute onion in butter until tender.  Remove with slotted spoon and set aside.  In the same pan, brown chicken.  Return onion to pan; add potatoes and carrots.  Cover and cook over medium-low heat for 30 minutes or until vegetables are tender.  Stir in cream, parsley, salt, and pepper.  Reduce heat.  Simmer, uncovered until slightly thickened.

This recipe was found at Real Mom Kitchen.

Produce Ordered for Sept. 17

The following produce was ordered for this week:

Bananas, Peaches, Gala Apples, Strawberries, Cantaloupe, Limes, Garlic, Romaine Lettuce, Mini Carrots, Cauliflower, Corn & Green Onions

Peaches & Cream French Toast

Peaches & Cream French Toast

1/2 c. butter
1 c. brown sugar
2 tbsp. water
peaches, peeled and sliced (Can used canned as well.)
1 french bread or texas toast, cubed
8 oz. cream cheese, cut into small pieces
12 eggs
1 1/2 c. half-n-half
1 tsp. vanilla

Heat butter, sugar, and water in sauce pan until bubbly.  Pour into a 9 x 13 inch casserole dish.  Scatter peach slices over caramel sauce.  Top with bread cubes then pieces of cream cheese.  Place eggs, half-n-half, and vanilla in blender; blend to combine.  Pour egg mixture over bread and cream cheese.  Cover & refrigerate at least an hour but preferably overnight.  Bake, uncovered, in 350 degree oven for 50 - 60 minutes.  Cut and serve warm.  If you tip it upside down on the dish when you serve it the caramel sauce runs down and coats it all like a syrup, but we also like to add buttermilk syrup to the top of ours!