Hey everyone!! Guess what! I lost my first tooth!! I did! I was playing on the couch and it just fell out! I thought it was a toy and I tried to play with it, but daddy's mommy (sorry she wants to be called grandma). But grandma took it from me and her and daddy put it in a little baggy for mommy! Mommy said shes gonna start a baby book for me.
Today daddy is working. I know I said daddy doesnt have a job. Well he actually doesnt, but he does detail cars for people. He's very good at it, and he doesnt even charge that much. He's doing one today, and possibly one tomorrow and even one this weekend. Mommy thinks he should do his own car this afternoon, because it's dirty.
So ya, today daddy is working, and mommy is home with me. She has to work this afternoon, but not till later. So I get to play with mommy! I love playing with mommy, she's fun to play with. But right now I'm pretending to nap and mommy is watching The Notebook. She loves this movie. She thinks I'll like it, but I think I'm too young for it right now. I'm not understanding what's going on.
Daddy just got home!!!! Gotta go give him lots of kisses!!
Panda & Bamboo's Homemade Chicken Jerky
Thanks to Carol Hammons for sharing this recipe. With the number of reports out there concerning chicken jerky treats, you might as well make your own.
Ingredients
- Chicken Breast Fillets. What more do you need?
Suggestions: You could also sprinkle garlic powder, parsley or Parm cheese before baking.
Directions
Preheat oven to 200 degrees. Lightly grease baking sheet.
Rinse chicken and remove fat. Using a sharp knife, slice the chicken with the grain. This makes the jerky even chewier.
The slices should be very thin: 1/8" to ¼" thickness.
Put on cookie sheet and bake 2 hours. Cool and cut into bite-size pieces, or give whole.
Store in refrig. up to 3 weeks or freeze for 8 months. Yummy for the puppies!!
- Prep Time:
- 35 min
- Inactive Prep Time:
- --
- Cook Time:
- 1 hr 0 min
- Level:
- Intermediate
- Serves:
- 6 to 8 servings

Ingredients
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.