Sold myself for a blender

Well Wednesday my parents best friend comes over and offered me a payoff I just couldn't refuse...A vitamix blender....the beauty of all beauties of the blender world...Costco had them on sale and he needed help with getting his house ready to be put on the market to sell. So basically I sold myself for a blender because you know I said yes when he was bribing me! I told my hubby that I had sold my self and he laughed and told me that wasn't possible since he had already bought me from my dad for a goat haha! What a goof...
Man it was the hardest work I have done in forever! His house hadn't been cleaned in I don't know how long. Some of the window blinds hadn't been opened in over 5 years...Don't get me wrong it wasn't stinky gross dirty just hey I am a bachelor and haven't dusted cleaned in over 5 years lol. Hard work it was yes but SO SO worth it! Such a beauty my new blender...Expect recipes to come soon! My first thing I want to do besides my few protein shakes I have done is soup. This thing can make soup!

While I was camping this weekend my dad and did some more work on my little cabin. Once we have the sign up I will post an outside photo. It really is coming along and I love it! When I am gone it will be great for others to use when they stay too. My uncle came up with us this weekend as well. Was great to spend some time with him. There was lots of swimming this weekend as well. The water was perfect. Not to warm and not to cold. On Saturday I made a chicken dijon quiche which despite the oven in my parents fifth wheel deciding to not work turned out amazing! I had to improvise and make it on the stove top. That was a bit tricky but I love a challenge. My dad kept picking at it well after dinner and took the last bit for lunch today he liked it so much along with making sure he had the recipe for when I am gone. Yeah it's that good.

Dijon Chicken Quiche

Refrigerated Pillsbury pie crust

1 onion, finely chopped

8 oz sliced fresh mushrooms

2 cloves garlic, minced

1 Tbsp. butter

1 Tbsp. oil

1-1/2 cups cubed cooked chicken

1 tsp. dried thyme leaves

1/4 cup chicken broth

1/3 + 2 Tbsp. cup grated Parmesan cheese

1 cup shredded baby Swiss cheese or sliced works just as well really

3/4 cup heavy whipping cream

1/2 cup sour cream

4 eggs

2 Tbsp. Dijon mustard

1 Tbsp. flour

 

Preheat oven to 375 degrees. Blind bake pie crust for 7-9 minutes until very light golden brown; set aside to cool.

Sauté onion, mushrooms, and garlic in butter and olive oil until tender in a medium saucepan. Add chicken, thyme, and chicken broth. Cook this mixture over medium heat until liquid evaporates, stirring frequently. Stir in flour to create like a roux. Place chicken mixture over bottom of partially baked crust, spreading evenly. Sprinkle with 1/3 cup Parmesan cheese and baby Swiss cheese. In medium bowl, place cream, sour cream, eggs. mustard, and flour and beat well with wire whisk until combined. Pour into pie shell, carefully using the tip of a knife to make holes in the filling so the egg mixture goes to the bottom. Sprinkle top with remaining 2 Tbsp. Parmesan cheese. Bake quiche at 375 degrees for 35-43 minutes or until filling is golden brown, set, and puffed. Cool 5 minutes before cutting.