Cleaning tip-clothing stains, etc.

 

                      
 
A cleaning tip, or two, that you may find useful.  As I say on my Web page, these are tips that have been emailed to me, or that I have found on the Internet.  I have not tried all of them and do NOT guarantee their effectiveness.  If you do try one and it works, or if you have another one that works for you, please let me know.

 

Clothing Stains

General stains on clothes can be treated with shaving cream. Keep a couple of bottles handy and treat just before laundering. Always check for colorfastness. Goop ™ works well as a spot treatment on grease stains. Just put it directly on the stain and throw it in the wash.

Put dryer sheets in between sheets and towels to keep away creepy crawlies and leave a nice smell after. Cotton balls with vanilla extract in the corners of the closets makes for a nice smell when you pull open the door.

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I recently found a bunch of Chicken recipes at Better Homes and Gardens and chose several to share.  Some of them are a bit unusual, maybe a bit spicy, a bit of a variety that I thought sounded tasty.  I hope you find one that you may want to try.

Peruvian Chicken Ragout
Source: Better Homes and Gardens
Ingredients
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon chili powder
1 medium onion, chopped
1 clove garlic, minced
1 tablespoon cooking oil
1 28-ounce can diced tomatoes
1 14-ounce can chicken broth
1 medium potato, peeled and diced
1 cup frozen whole kernel corn
1/2 cup quinoa
2 cups packed fresh spinach leaves
Finely shredded lemon peel (set aside)
2 tablespoons lemon juice  
Directions
1. Place chicken, flour, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a plastic bag. Seal and shake to coat.
2. In a 4- to 6-quart Dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn, and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender.
3. Stir in spinach and lemon juice and cook just until spinach is wilted. Garnish each serving with shredded lemon peel. Makes 6 servings.

The quinoa is a seed used in Peruvian cooking and from what I understand, can be found at health food stores.  One of the readers who rated this recipe said that her family didn't care for the quinoa so she cut that ingredient in half.  Another woman couldn't find it so she substituted a half cup of rice for the quinoa.

Chicken and Vegetable Stew
Source: Better Homes and Gardens
Ingredients
8 small chicken thighs (about 2 pounds total)
2 tablespoons cooking oil
2 cups water
8 small new potatoes, halved
2 stalks celery, bias sliced into 3/4-inch pieces (2 cups)
1 cup fresh green beans, cut into 1-1/2-inch pieces or frozen cut green beans
1 small onion, chopped (1/3 cup)
2 tablespoons tomato paste
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices (1-1/4 cups)
1/4 cup cold water
2 tablespoons all-purpose flour
Snipped parsley (optional)
4 medium carrots, sliced into 1-inch pieces (2 cups)  
Directions
1.Skin chicken. In a 4-1/2-quart Dutch oven cook chicken in hot oil over medium heat for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Drain fat.
2.Add 2 cups water, potatoes, carrots, celery, fresh green beans (if using), onion, tomato paste, bay leaf, salt, and rosemary. Bring to boiling. Reduce heat; cover and simmer for 25 minutes.
3.Add zucchini and frozen green beans (if using). Cook, covered, for 10 to 15 minutes more or until chicken is tender and no longer pink. Discard bay leaf.
4.Combine 1/4 cup water and flour. Add to chicken mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Sprinkle with parsley, if desired. Makes 4 servings.

Chicken and Shrimp Jambalaya
Source: Better Homes and Gardens
Ingredients
1 cup sliced celery
1 large onion, chopped
1 14-1/2-ounce can low-sodium tomatoes, cut-up
1 14-1/2-ounce can reduced-sodium chicken broth
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 tablespoon Worcestershire sauce
1-1/2 teaspoons Cajun seasoning or 1 recipe homemade Cajun seasoning (see recipe below)
1 pound skinless, boneless chicken breast halves or thighs, cut into 3/4-inch pieces
1-1/2 cups instant rice
8 ounces cooked, peeled, deveined shrimp
3/4 cup chopped green sweet pepper  
Directions
1. In a 3-1/2- or 4-quart crockery cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in chicken.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender. Makes 6 servings.
Homemade Cajun Seasoning: In a small bowl combine 1/4 teaspoon white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 to 1/4 teaspoon ground red pepper, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper.

Moroccan Chicken Stew
Source: Better Homes and Gardens
Ingredients
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium onions, cut into wedges
3 cloves garlic, minced
1 tablespoon olive oil
1 28-ounce can crushed tomatoes
1 15-ounce can garbanzo beans, rinsed and drained
1-1/2 cups water
1/2 cup raisins
1/3 cup small pitted ripe olives
3 cups hot cooked couscous
1/4 cup snipped fresh cilantro  
Directions
1. In a bowl coat chicken pieces with a mixture of flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.
2. In a 4-quart Dutch oven cook onion and garlic in hot oil about 5 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken pieces, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add crushed tomatoes, beans, water, raisins, and olives. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender, stirring occasionally. Spoon couscous into soup bowls. Ladle stew over the couscous and sprinkle with snipped cilantro. Makes 6 servings.

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It has it's claws in me but I am trying desperately to fight it off.  It already got Ray and knocked him off his feet for over a week.  It even attacked Rylie.  That poor defenseless baby.  But I have to be stronger, I can't give into it.  I can NOT get the FLU! 

I was so tired yesterday evening.  I had only slept about 2 hours the night before because I was up all night with Rylie.  So I merely laid down to take a nap.  That is when I think this monster called the flu made its attack.  I woke up sneezing, coughing and my nose was running faster than a bad boy from the law.  You know that itchy feeling that you get in the back of your throat when you start to get sick?  Ugh!  I am about to shove a tooth brush down my throat to start scratching.  

I won't get sick!  I can't get sick!  Who will take care of Rylie?  Who will clean up and cook dinner?  I AM NOT SICK!  And if I say it enough times and turn counter clockwise wearing a purple velvet shirt and a pink feather boa at the stroke of 9:19 am it will make it so, LOL.  Don't ask me where that came from, I have no idea.  (((thinking to myself "hmm, where can I find a pink boa at this hour))) 

Ignore the woman behind the curtain.  She may have a fever and she is probably contagious!  LMAO!  Am I really being funny or is that just canned laughter that I hear? 

Have a good day.  I think ya'll can pretty much guess how my day is going to go.  Especially at 9:19 am, lol.  I hope ya'll are safe and healthy and stay that way. 

Take care.
Hugs! {{{wearing my mask so as not to infect ya}}}