Take comfort...

Sorry friendly blog-readers! I know I have been off my game here lately and not posting any great ideas or delicious recipes. Fact is, my Nanny, who was my cooking teacher and inspiration for many years, is on her last few days. We have been very involved with her the past couple of weeks - spending time and making her comfortable. A very heart-felt thanks to all who know her and have been praying for her and my granddaddy. She will be with her Jesus very soon!

I threw together this dish the other night, thinking it would give me the "warm and fuzzies". And let me tell you... IT DID! This is definitely a keeper. A little bit of a twist on classic Southern Chicken and Rice, this doctored-up version will make you smack your lips in sheer pleasure!

Chicken-N-Rice a la Jules

2 pounds boneless chicken, chopped

2 tblsp. olive oil

salt & pepper

2 tblsp. dried onions

1 tblsp. dried red & green peppers (or 1/4 cup fresh, chopped)

2 cups rice

2 cups chicken broth

2 cups water

1 cup frozen english peas

2 tblsp. butter

Using a large covered pan (I used my 4" cast iron fryer), saute the chicken in the olive oil over medium heat. Add salt and pepper to taste. Cook until no longer pink. Add dried onions, dried peppers, and two cups rice. Stir ingredients together and pour the chicken broth and water into the mixture and cook until softly bubbling. Sprinkle the frozen peas across the top and place lid on and cook on low heat 20-25 minutes or until rice is cooked. Add butter to mixture right before serving. Great with yeast rolls!

I've never been to Philly...

But if they serve great sandwiches like this, I might have to make the trip! These are super good! I am putting them on the menu for my "Scary Georgia/Florida Party"! I would encourage you to use your imagination on toppings like mayo, mustard, hot sauce, etc. I just soaked my roll with the au jus that was in the pan...

Cheese Steak Sandwiches

1.5 lbs. Deli Roast Beef - I bought the Deitz & Watson brand because it is rare

Sliced mozarella cheese (sliced thick!)

1/2 stick butter

1 onion, chopped

1 bell pepper, chopped

3-4 tblsp. Moore’s Marinade (or Dale's, soy sauce or Wochestershire)

Hoagie rolls

Chop roast beef. In large skillet, melt butter. Add 1-2 tablespoons marinade. Add onions and peppers and sauté until tender. Add roast beef and additional marinade (according to taste) and continue cooking over medium heat until just warmed. Spoon beef mixture onto rolls, top with mozarella slices and sandwich toppings of your choice.