I hope everyone had a Happy Thanksgiving and good hunting on the first week of buck season here in West Virginia. The weather changed just in time to make the deer really move. I went to Pittsburgh last week and there must have been at least 50 deer hit along the roadway between home and Pittsburgh. Momma Said, “That was a lot of meat gone to waste and I am sure the insurance companies are not happy.”
I used to be an avid hunter and I have nothing against it. I have just lost the drive to go out and do it. I miss the excitement of seeing a big buck, but I have family that hunts and gives me deer meat, so I can still enjoy a good meal all the same. It needs to be done to keep the population down, so good luck to all the hunters out there.
I saw on the news a couple weeks ago that elk have been released in West Virginia. I hope the population grows and I will one day see a giant bull. That would be magnificent to hear the bulls bugle in the valleys and hills of this beautiful state once again. I just don’t know if the farmers will welcome them. They can make a huge mess when they are in rut, so it will have to be a waiting game.
Update on Bailey, the golden retriever, she underwent surgery on the 18th and she is doing okay so far. She is stiff and sore and the doctor found more lumps than was expected but she said she got all of them. It is not a cure but I hope this will extend her life somewhat. I will do everything I can for her. Momma Said, “You do what you have to for family.”
Loaded Baked Potato
& Chicken Casserole
Ingredients
3 – 4 medium russet potatoes, scrubbed and diced small (about 1.5 lbs. or 4 1/2 cups)*
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
Directions
Heat oven to 350 degrees F. Lightly grease a 9” x 9” baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.