Friday, October 11, 2013

Bowling, Turkey Dinner.

Bowling alleyWe bowled, I was good, well for the first two games. The third was pretty mediocre, but I felt quite chuffed about the first two. We were joking that one of our friends got two strikes in a row but not the third so he wouldn’t have a turkey for Thanksgiving this weekend. One more friend joined us, I was expecting more but they didn’t arrive, will have to talk to them again. We had a real fun afternoon. I talked to one of the proprietors about tournaments but they don’t really do anything about them. If one joins the Five Pin Bowlers Association, I think it qualifies one to enter, I don’t know if our membership is current. May be too late for this year anyway.

Remembered a couple of things I need for our celebration turkebread saucey dinner on Saturday, you may remember that I make bread sauce to go with my turkey. I don’t bother with Cranberry, Matt doesn’t much like it and I am not enthusiastic. Never ate it in the UK although I believe people do these days. I first talked about Bread Sauce in 2008, it is a pretty decadent sauce with cream and butter, but on a special occasion, what the heck. It shouldn’t be too thick, nor should it be too runny. I just love the stuff and if I don’t have it, it ruins my enjoyment of the turkey. I think we will be drinking a Pinot Grigio with the bird, one of our favourite white wines.

Last Saturday we had the Beef Stroganoff for dinner which I posted at the beginning of October. This left me with some sour cream and some wild mushrooms. We also had extra leeks as we had bought a bunch without realising we already had some. So, I invented a recipe which turned out really well. Typically, I forgot to take a picture.

Chicken with Leeks, Mushrooms and Sour Cream

We enjoyed this very much. It was my own invention based on recipes I had been reading.

2 Tbs olive oil dividedChopped Leeks
4 oz mixed wild mushrooms
3 leeks, white and pale green part, washed thoroughly and cut into pieces
1/2 - 1 cup chicken stock
3/4 tub sour cream
4 chicken breasts
1. Heat 1 tbs olive oil in large skillet and sauté mushrooms for 3 or 4 minutes. Add leeks and stock and put a lid over the skillet to allow the vegetables to steam until the leeks are softened. Stir in the sour cream.
2. In a separate pan heat the remaining oil and  brown the well seasoned chicken breasts on all sides.
3. Add the chicken breasts to the vegetable mixture and put into a 350°F oven for an hour. Part way through cooking time, check on the moisture and add a little more stock if required.
4. DON’T FORGET TO WRAP THE SKILLET HANDLE IN FOIL. It protects it in the oven.

Servings: 4

Have a great day


  1. I don't think I've ever had bread sauce.

    1. It's very English Alex, and I am not sure how many English people eat it these days.

  2. Bread sauce is new to me. I didn't see the recipe in your 2008 article. Now you're going to make me look it up on line. Good job on Chicken and leeks.

    Glad you had fun bowling

    .Sia McKye Over Coffee

    1. As I said Sia, I love it. It's olde English I think, but we always had bread sauce with turkey and I love it. The chicken and leeks was delicious.

      Usually do have fun, especially if I score well.

  3. I will have to give the bread sauce a try, I have been having Cranberry for the past few years. The Chicken and leek dish sounds very comforting. Blessings for the weekend.

  4. In my Saturday blog, Oct. 12, I have posted a better link to bread sauce.

    Thanks Amanda.