A glimpse into our family’s life leading through the month of December.
We hope you enjoy a few songs and a few laughs.
Joyeux Noel!
Categories
Month: December 2021
Based on the recipe above.
Want some leftovers? Double the recipe!
Ingredients
- 1 can of chickpeas (or you can go with the original recipe’s chicken – 6 boneless skinless chicken thighs (about 1-1/2 pounds), cut into 1-inch pieces)
- 2 cups reduced-sodium chicken broth
- 2 medium tomatoes, chopped
- 1 cup sliced pitted green olives, drained
- 1 cup sliced pitted ripe olives, drained
- 1 large carrot, halved lengthwise and chopped
- 1 small red onion, finely chopped
- 1 tablespoon grated lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons butter
- 1 tablespoon herbes de Provence
- 1 cup uncooked orzo pasta
Directions
- In a 6-qt. electric pressure cooker, combine the first 11 ingredients; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure.
- Add orzo. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand 8-10 minutes before serving.
Might be the easiest Christmas treat to make?
1. Get a large bowl.
2. Take a box of Ritz crackers. Crush those crackers while in their bag. Crush until you cannot see any large bits.
3. Put those Ritz into the large bowl.
4. Add a bag of Skor bits (the ones we got look like a bag of chocolate chip cookies but says Skor on them).
5. Add a can of condensed milk.
6. Mix.
7. Pour into a Pyrex dish to put in the oven.
8. Set oven at 350F for 20 minutes.
9. Let sit for 30 minutes then cut to whatever size you want. If you cut before 30 minutes, it’s too sticky. If you wait longer, then they get really stiff.