Friday, June 2, 2023

Words & Brush Weekender: Easy listening music and chat, Friday 2nd June 2023, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 2nd June 2023, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres! 

Thursday, June 1, 2023

Hey June, Summer Open Thread


Summer is around the corner for many, but it's already started here in the South.  Temps are soaring into the upper 80s making it feel like 100.   Pool is open.

As usual there is something even in the summer that
catches a writer's or artist's eye

Go to that little place by the seaside to grab a sweet treat

Or the diner that serves handspun milkshakes with hotdogs or hamburgersas you deck it up how you want
it with a side of fries or slaw

There's nothing else like them, just like the
good ole' days!

Check out new places to take solitude

Watermelon is ripe and ready to eat

Listen to great music or read a catch up on summer reading

Rerun movies with a flare of laughter as

 Summer days put us into a daze 

As summer cookouts or a seaside or go to the square for a summer meal to relax and 
hear open mic music, new songs to first reads of a story to see how others respond. Do it if you dare!

Most of all, have a fun safe summer!

Tuesday, May 30, 2023

Words & Brush Recipe Corner: Creamy Tuscan Chicken


Creamy Tuscan Chicken

 Apr 20, 2020 · Modified: Oct 22, 2021 by Nicky Corbishley, Kitchen Sanctuary

Packed with flavour, my Tuscan Chicken in Creamy Sun-Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.

PREP TIME 15 minutes, COOK TIME 25 minutes, TOTAL TIME 40 minutes 


For the Chicken

  • 4 chicken breasts
  • 1 large egg
  • 3 tbsp plain - all-purpose flour (replace with gluten free flour blend if needed)
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ¼ tsp garlic salt
  • 2 tbsp olive oil

For the Sauce

  • tbsp olive oil
  • 1 onion peeled and sliced
  • 2 cloves garlic peeled and minced
  • ½ tsp dried oregano
  • 1 tsp paprika
  • 1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
  • 1 red bell pepper de-seeded and sliced
  • 1 tbsp tomato puree - (paste)
  •  cup (90ml) white wine
  • 1 cup (240ml) chicken stock - (use bouillon for gluten free)
  • pinch of salt and pepper
  •  cup (90ml) double (heavy) cream
  • ½ packed cup (50g) parmesan cheese grated
  • 3 packed cups (90g) fresh baby spinach
  • 1 tbsp chopped parsley


  • Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.
    4 chicken breasts
  • Whisk the egg lightly in a shallow bowl.
    1 large egg
  • In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
    3 tbsp plain,¼ tsp salt,½ tsp freshly ground black pepper,½ tsp dried oregano,½ tsp dried thyme,½ tsp paprika,¼ tsp garlic salt
  • Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat.
    2 tbsp olive oil
  • Dip the chicken breasts in the egg, then dredge in the flour mixture.
  • Place the chicken in the pan and fry on both sides until golden.
  • Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce.
  • Add the oil to the pan and heat on a medium heat.
    1 tbsp olive oil
  • Add the onion and cook for 3-4 minutes until they start to soften.
    1 onion
  • Add the garlic, oregano, paprika, sun dried tomatoes, red pepper and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
    2 cloves garlic,½ tsp dried oregano,1 tsp paprika,1 cup (160g) sun dried tomatoes,1 red bell pepper,1 tbsp tomato puree
  • Next pour in the wine and allow to bubble for 2 minutes,
    ⅓ cup (90ml) white wine
  • Now add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
    1 cup (240ml) chicken stock,pinch of salt and pepper
  • Add the cream, parmesan and the spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts.
    ⅓ cup (90ml) double (heavy) cream,½ packed cup (50g) parmesan cheese,3 packed cups (90g) fresh baby spinach
  • Remove the chicken from the oven. Check it's done (insert a knife into the fattest piece of one of the chicken breasts - it should no longer be pink) and place in the pan with the sauce and cook for another couple of minutes.
  • Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.
    1 tbsp chopped parsley

For more directions watch the video


This page was posted by Sputnik One of the Sputniks Orbit blog

Please Recommend this page and follow us on: