Abigail-Madison Chase's Blog: Chasing Abigail , page 7

Closed Memorial Day Weekend

Closed Memorial Weekend Day. Reopen Tuesday May 30, 2016.
                            Have a Safe  Holiday Weekend.

Abigail Loves Mangos

3-INGREDIENT MANGO FROZEN YOGURT



Save Print Serves: 2Ingredients180 grams frozen mangoes¾ cup yogurt (full-fat)4 tbsp. icing sugar (or other sweetener of your choice)MethodLine a bowl with muslin or any thin cloth and dollop the yogurt onto it. Hold the ends of the cloth and squeeze out the whey water from the yogurt. Tie the ends of the cloth together and hang it up somewhere where it can continue to drip out. Once completely drained (about 2 hours), transfer the thick yogurt to a bowl and refrigerate until ready to use.Add the frozen mango chunks to a blender along with sugar and hung yogurt. Pulse until the mango chunks are broken up, and then continue to blend on a medium speed for 2 minutes. Open the lid halfway through and scrape down the sides before blending again until completely smooth.Transfer to a freezer-safe container and freeze for 1 hour; take the semi-frozen yogurt out and blend again for 1 minute. Repeat the process of freezing and blending two more times, after which freeze for several hours or overnight. Leave the container out at room temperature 10 minutes before serving.Notes* Adapted from Thekitchn3.5.3208

It's Salad Week at the Abby and I am highlighting salads ...

It's Salad Week at the Abby and I am highlighting salads that I enjoy during the Spring and Summer when fresh fruit is readily available.
The blog foolproof living has an delicious Strawberry, Spinach, and Arugula Salad that is just made to devour with a poppy seed dressing.
Abby



Strawberry, Spinach, and Arugula Salad with Lighter Poppy Seed DressingAuthor: Aysegul SanfordRecipe type: SaladCuisine: AmericanPrep time:  15 mins Total time:  15 mins Serves: 4IngredientsFor the Poppy Seed Dressing:1 medium size (or 2 small) shallot, chopped3 tablespoons white wine vinegar3 tablespoons maple syrup1 tablespoon vegenaise or fat-free yogurt¼ cup extra virgin olive oil1 tablespoon poppy seeds½ teaspoon saltFor the salad:4 cups baby spinach, washed and spin-dried2 cups baby arugula, washed and spin-dried2 cups strawberries, washed and sliced¼ cups of pine nuts, lightly toasted½ cup of ricotta cheeseInstructionsTo make the poppy seed dressing: Place all the dressing ingredients in a medium-size jar and shake vigorously. Place it in the fridge.To make the salad: Combine the spinach and arugula in a large salad bowl. Stir in the strawberries and pine nuts. Pour the dressing over the salad. Give it a gentle stir. When ready to serve, place small chunks of ricotta cheese on the salad. Serve immediately.NotesYou can substitute pine nuts and ricotta cheese with walnuts and blue cheese.
You can make the poppy seed dressing 2-3 days in advance and keep in a jar in the fridge.3.2.2802 http://www.foolproofliving.com/strawb...

Abigail Love Salad's

Strawberry Arugula Salad With Poppyseed Dressing Recipe

Print Prep time15 mins Total time15 mins Author: Lyubomira from CookingLSLServes: 2IngredientsFor the strawberry poppyseed dressing:½ cup light vegetable oil3 tbsp Bragg's organic apple cider vinegar3 tbsp honey¼ tsp salt (or more if you don't like the dressing too sweet)1 tsp Dijon mustard1 cup fresh strawberries, chopped1 tbsp poppyseedsFor the salad:2 cups arugula1( 6-8 oz) grilled chicken breast, see notes½ cup chopped strawberries1 kiwi, sliced¼ cup fresh blueberries½ large avocado, chopped1-2 tbsp chopped almonds1 tbsp chopped scallions, green part only2 tbsp crumbled feta cheesepoppy seeds to sprinkle on topInstructionsFor the dressing:In a blender combine vinegar, honey, mustard, salt and strawberries. Blend until smooth. Strain mixture through a fine sieve and return to the blender.With the blender running on high, slowly pour the oil inside. The dressing should become a little creamy. Stir in poppyseeds. Store in the fridge for up to a week.For the salad:Place all ingredients in a bowl/large plate. Pour dressing on top.NotesTo make the grilled chicken:
1 6-8oz chicken breast
1 tbsp oil
salt and pepper to taste
1/8 tsp garlic powder
1/8 tsp paprika
Season chicken with salt, pepper, garlic and paprika. Drizzle with oil. Grill chicken for 3-4 minutes per side on a hot gas grill.

http://cookinglsl.com/strawberry-arug...

Abigal's Reading

I am taking the day off to read!

Closed For Ice Cream Weekend

Abigail's Morning

Aretha Franklin’s voice is the master of beautiful sounds for me because I love the morning just before dawn as the world comes to life. I always feel a special connection because it always seems to call to me.
I awoke this morning to Aretha Franklin singing “Natural Woman” written by Carol King. 
Ahh that voice and the fresh scent of morning as I looked out my window and contemplated another day that is a fresh new start. It does help that I am the ultimate romantic at heart and the song reminds me of wearing my husband’s shirt and catching his scent each time I move.

When my soul was in the lost and found
You came along to claim it
I didn't know just what was wrong with me
Till your kiss helped me name it
Now I'm no longer doubtful, of what I'm living for
And if I make you happy I don't need to do more
'Cause you make me feel,
You make me feel,
You make me feel like
A natural woman

Abigaill Buys a New Phone

Finding a new phone is a lonesome task. There are so many makes and model to choose from. I am totally overwhelmed in my search for a new phone. I love Samsung phones and they are at the top of my list to buy. The only problem is that my Samsung Mega 6.3 has been discontinued and I really don’t want a small phone having enjoyed the luxury of a phablet. Thus I am torn with giving up on Samsung and moving to a new phone. O’ the life of woe when looking for a new cellphone.
Abby 

The Death of Abigail’s Phone

After four years of dedicated service my Samsung Meg 6.3 has finally died. It is with great sorry that I plan my phones funeral. Sadness abounds my soul. This phone who we will call Sally, was dedicated to the pleasure of serving me without fail. I could surf the net, read email and talk on this beautiful phone all at the same time. I shall miss Sally as she was my connection to the world. Abby

Abigail Loves Comfort Food

I love comfort food. One of my favorite dishes chicken and dumplings is the ultimate comfort food. I don’t care what the season is a steaming pot of chicken and dumplings always hits the stop.
I found a wonderful recipe the other day with a step-by-step guide at the gratefulgirl.com the recipe is both delicious and comforting.
 Abby,



Place a whole thawed chicken (that is rinsed and cavity cleared) into a large stockpot. Cover with water. (If you want you can add 1/2 cup each of chopped onion, celery, and carrots to help flavor the broth, but it really is not necessary). Bring the water to boiling and cook the chicken for 1 hour.
When done, remove the chicken to a large bowl to cool down.
Pour the broth through a sieve to strain out any veggies, particles, etc. Pour broth back into stockpot. I discard the veggies I flavored the broth with, but if you want to leave them in, go for it!
When chicken has cooled, remove the skin.
The chicken will be so tender the legs and thighs will easily tear off. I like to put a flexible cutting board on a baking sheet with edges, to help catch any liquid run-off.
Cut or pull off all the meat from the chicken, and place into a large bowl. The chicken should be cut into bite sized pieces. I usually end up with between 4-5 cups of shredded chicken.
I like to use about 2 -2 1/2 cups of chicken for this recipe. You can use all of the chicken if you want, but I prefer to put the rest of the chicken into a freezer bag and into my freezer, so I have cooked chicken ready for another meal (like quesadillas, enchiladas, casseroles, etc.), as well!
Add 2 to 2 1/2 cups of shredded chicken back into the pot of chicken broth.
I add two large cubes of chicken bouillon to the hot broth to add additional flavor.
Heat the broth back up on medium high heat. While it is coming to a boil, I make the dumplings. I know a lot of people make big puffy biscuit-like “dumplings”, but this is how my Grandma made them (Southern-style), and that is why they look like large noodles. I start by blending flour, salt, and shortening together using a pastry cutter, cutting it in until the shortening is the size of small peas. Easy!
Hot water and more flour is added and mixture is firmed up into a large dough ball. Let dough rest for about 10 minutes, then shape into 3 equal sized portions.
The dough is rolled out on a flour covered surface, one dough ball at a time, until it is thinly rolled out, and is about the size of a pie crust.
Use a pizza cutter (or a very sharp knife) to cut the dough into long strips about an inch wide. Repeat the entire rolling/cutting process with the other two dough balls, adding additional flour to cutting board before rolling each one.
Once the broth is boiling, carefully drop the “dumplings” a few at a time into the boiling broth, continuing until all dumplings are in the pot.
Add a small amount of butter, as well as salt and pepper to the soup to help season it. Taste the broth, then add additional salt and/or pepper to suit your taste.
Mix a couple spoonfuls of flour with some cold water (blend it well with a fork), and add it to the soup. This will help to thicken up the broth.
Cook the Chicken n’ Dumplings until broth has thickened a bit, and is very hot. When ready to serve, ladle the soup into individual serving bowls, and serve with a big piece of crusty french bread on the side. That’s it! This is so yummy… and is “comfort food” at its best! Not only that, but the leftovers are amazing!

Sure hope you will give this soup a try. Nothing better than having a big pot of delicious soup
available to slurp on during the cold Fall and Winter seasons! Enjoy!
Grandma's Southern-Style Chicken n' Dumplings Print Prep time15 mins Cook time75 mins Total time1 hour 30 mins  Southern-Style Chicken n' Dumplings... a filling soup, just the way my Grandma used to make it!As Prepared By: JB at The Grateful Girl Cooks!Recipe type: SoupServes: 8 servingsIngredientsTo Cook Chicken And Make Broth:1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)Water to completely cover chicken in a large stockpot.To Make The Dumplings: 1 cup all purpose flour1 teaspoon salt2 heaping Tablespoons vegetable shortening½ cup HOT water½ cup plus 2 Tablespoons all purpose flourTo finish soup:Two large chicken bouillon cubes1 Tablespoon butter¼ cup water mixed with 2 Tablespoons flourSalt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)DirectionsPut the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).Add chicken pieces (approx. 2½ cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit).Cook an additional 10 minutes on high to fully cook dumplings.Taste test broth, and add additional salt and pepper, if desired.Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)NotesIf you are pressed for time, you can always start with store bought chicken broth (cook the chicken in water/drain, THEN use broth in pot), and can also use a pre-cooked rotisserie chicken to get the chicken from, BUT I prefer to make it the way I have posted it, as it is far less expensive... but, hey... whatever works, right? http://www.thegratefulgirlcooks.com/?s=chicken+and+dumplings