Blogiversary

My blog was created as a place where I could share giggles or thoughts or recipes with friends I had met in blog land. One year ago today, I pressed the Publish button for the first time but didn't tell anyone that I had done so. 

I originally thought that I would just put things up that I wanted to share and if I thought someone could use a giggle or pep talk, I would direct them to a particular post...didn't quite work out that way!  LOL   I directed one friend to a post and then directed another and those little stinkers...passed the word...including putting me on their blog rolls! 

The past year has been eventful for many in blog land.  We've had deaths, losses, health crisis', accidents, housing issues, jobs lost and threats by fame seeking who*es!  We've also had births, anniversaries, new homes, graduations, new jobs and triumphs!  Several visitors who used to comment regularly around the blogs have 'disappeared' and we have 'new' visitors commenting.  Some blogs have gone 'private', some have been taken down, some have had no posts for months and others have been created.  

I haven't been visiting around as much but have tried to make sure that there was something 'new' if you came to visit here.


Bottom line...life happened.  



As life goes on, here are a joke, a recipe and a 'thought' for y'all.

 

Be honest...you got at least five wrong didn't ya! LOL

Cilantro Lime Chicken and Rice

Ingredients

• 2 cups rice
• 2 tsp. salt
• 1/4 cup butter
• Cooked chicken breast, approx 4 breasts, cubed
• 1/2 cup cashews
• 1 tbsp. fresh ginger, scraped and chopped
• 1 tsp. mustard seeds 
• 1/2 cup chopped onion
• 3 cloves minced garlic
•  1/4 teaspoon red pepper flakes (optional) – can always increase after tasting
• 1/4 cup chopped cilantro
• 1/2 cup lime juice
• 1/4 cup grated coconut 
• 1 1/4 cups water

Directions

1. Bring 4 cups water to boil; add rice and 1 teaspoon salt.
2. Cook 10 minutes and strain.
3. Melt butter in skillet.
4. Add chicken, cashews, ginger, mustard seed, onions and garlic.
5. Fry 1 minute, then add red pepper flakes, cilantro, lime juice, grated coconut and 1 1/4 cups water.
6. Add rice and bring to a boil.
7. Pour into greased casserole dish.
8. Cover and bake in 350 degree oven for 25 minutes.
9. Serves approximately 6-8.

Notes:

• If using brown rice, double the ‘boiling’ time.
• If you don’t have time to cook the chicken breasts, you can use frozen cooked chicken (e.g., Tyson Oven Roasted diced – 22oz) or purchase a roasted chicken from your supermarket deli and dice. If you are a vegetarian, this is also awesome without the chicken but won't serve as many.
• If you don’t care for cashews, you can substitute peanuts (I personally don’t think it tastes quite as good but…)

• I was speaking to a friend from the UK the other day who said she didn’t have a clue what cilantro is. Now this woman is an awesome cook…more like a chef!  So I have to believe that she either couldn’t understand my *snort* ‘accent’ or they call cilantro something different.  I did a bit of research and found that some countries refer to the cilantro as "fresh coriander" or "coriander leaves."

Through the past year, many of the 'visitors' to my blog have become family...but family, friend or anonymous visitor...each one of you is welcome and very much cherished. 

Hugs and Blessings to all!