I Have Moved!


First and foremost, I thank everyone who visits my site, you are a blessing.

Second, Royal Musings Blog has officially moved to my combined devotional/author site, and that can be found at:

Official Site of Timothy King

Please, come over and check things out, subscribe to the daily devotional, and share with your friends!


God bless, and stay safe!


Chicken and Lentil Soup

Chicken and Lentil Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • Chicken – 3 pieces of left over Italian dressing seasoned grilled chicken
    • Diced small
  • Garlic – 1 head, minced
  • Onion, Yellow – 1 large, minced
  • Carrots – 1 Cup, cut into small pieces
  • Peas – 1 Cup
  • Butter – ½ cube
  • Olive Oil – 3 Tbsp.
  • Chicken Broth – 4 cups
  • Water – 8 cups
  • Lentils – 1 pound
  • Salt – 1 Tbsp.
  • Pepper – 2 Tbsp.
  • Italian Seasoning – 1 tsp.


This recipe takes advantage of a rare commodity, left over grilled chicken.  The chicken can be either skin-on or skin-off – skin-on has more flavor, but maybe a calorie or two more than the skin-off chicken.

In a large stew pot, heat the butter and oil over medium heat; add the diced chicken, garlic, and onion and sauté till the onions become translucent.

Add the salt, pepper, Italian seasoning, water, and chicken broth; simmer on low till the carrots are done, but not soft (about an hour).

Add peas and lentils, and cook till the lentils are done (about 25 minutes depending on variety – be careful, some lentil varieties take over an hour to cook).

Once the lentils are done, take off the heat and let rest for about 15 minutes covered – don’t worry, it will not get cold.

While the soup is resting, make up some toasted garlic bread to go with it.

Once all is ready, set the family around the table, say grace and give thanks to our Lord and Saviour for all things, and enjoy. 


Hearty Chicken and ‘Tater Soup

Hearty Chicken and 'Tater Soup

  • Servings: 8-10
  • Difficulty: easy
  • Print

  • One Whole Chicken or 4 Chicken Breast Halves
  • 2 – Large Yellow Onions
  • 1 – Full Head of Garlic
  • 4 – Stalks of Celery
  • 4 Large Carrots
  • 8 Medium Potatoes
  • Dried Parsley
  • Coarse Ground Black Pepper
  • Italian Seasoning
  • 2 – 15 ounce Cans of Chicken Broth
  • 2 – 11 ounce Cans of Cream of Chicken (condensed)

In a 6-quart covered pot, combine chicken, chicken broth, finely chopped garlic, ONE finely chopped onion, finely chopped celery TOPS, and seasoning; simmer till chicken falls off of bones and is shreddable.

Remove chicken and shred; discard any skin, fat, or bones.  Strain remaining broth and discard the cooked vegetables – you only want the broth.  Return broth to pot and bring to a simmer while you add remaining vegetables chopped to bite-size pieces; add enough boiling water to cover all.  Simmer till potatoes are done, add shredded chicken; stir in cream of chicken and simmer for 5 more minutes.

Remove from heat and let sit for 10 minutes.

Say Grace and give thanks to the Lord for this hearty soup that will nourish the body, as He nourishes your soul.

Mary’s No Bake Peanut Butter Cookies

Mary's Noboatie Cookies

  • Servings: ~100
  • Difficulty: easy
  • Print
  • 6 Cups Cane Sugar
  • 3 Sticks Butter (1 1/2 Cups)
  • 1 1/2 Cups of Milk
  • 1 Teaspoon of Vanilla Extract
  • 3 Cups of Creamy Peanut Butter (the 28 oz jar works perfect)
  • 9 Cups of Quick-Cooking Oats

Assemble all ingredients first and have within easy reach; I find it is easier to have the peanut butter in a small bowl with the vanilla stirred in.

Find a clear enough counter/table top to lay out some wax paper, you will need enough room for about 100 cookies – I have found a card table works great.

In a large pot (5 or more quarts), over medium heat, melt the butter, add the sugar and mix thoroughly, then add the milk.  Bring to a rapid boil for ONE FULL MINUTE.

Remove from heat and carefully add the peanut butter/vanilla mixture; stir till all combined.  Add oatmeal and stir until the mixture begins to cool; transfer to a large bowl.  Using a tablespoon, transfer small scoops of mixture onto the waxed paper; allow about a half-inch between cookies.  Let cool until set-up.

Stove Top Chiccoli Casserole

Stove Top Chiccoli Casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • 3 – 1/2 Chicken Breasts
  • 2 Tablespoons Coarse Ground Black Pepper
  • 1 Teaspoon Italian Seasoning
  • 6 Cloves Garlic – Chopped Fine
  • 2 1/2 Cups Water

Place breasts in a large skillet over medium heat, add water, pepper, and garlic.  Bring to simmer and cook covered for approximately 30 minutes.  Turn off burner, remove breasts, remove any skin and bones and discard, cube meat and set aside.  Remove broth from the skillet and set aside (should be around two cups.)

  • 1/2 Cube Butter
  • 1 1/2 Cups Basmati Rice
  • 1/2 Cup Vermicelli (Broken into 1/2 inch pieces)
  • Saved Broth From Earlier Chicken
  • Saved Chicken From Earlier
  • 2 Cups Water
  • 1 Yellow Onion – Diced
  • 2 Stalks of Celery – Diced
  • 2 Cups of Broccoli – Diced
  • Salt to taste

Melt butter in a large pan (5 or more quart) over medium heat.  Add rice and vermicelli to the pan, brown lightly.  Add broth and water; add chicken; add onion, celery, and broccoli; salt, stir, and bring to a simmer while covered.

Cook covered for about 20 minutes, till the rice is done.  Once done, turn off burner and leave covered for about ten minutes to rest.

Serve with toast.

Some optional twists:

  • Mix-in 1 cup of Parmesan cheese once cooking is complete;
  • mix in 1 can of cream of (chicken or mushroom or celery) soup during the last five minutes of cooking;
  • spread in casserole dish once done, cover in pepper-jack cheese, place under broiler till cheese is bubbly.

Say grace and give thanks to the Lord for everything, both the good and the bad. 

Lord’s Blessed Chicken Noodle Soup

Lord's Blessed Chicken Noodle Soup

  • Servings: 8-10
  • Difficulty: easy
  • Print

  • 4 – Chicken Breast halves
  • 2 – Large Yellow Onions
  • 1 – Full Head of Garlic
  • 4 – Stalks of Celery
  • 4 – Large Carrots
  • 12 Ounces Yolk-less Small Egg Noodles
  • Dried Parsley
  • Black Pepper
  • Lemon Pepper
  • McCormick Garlic & Herb
  • Italian Seasoning
  • 2 – 15 Ounce Cans Chicken Broth
  • 2 – 11 Ounce Cans of Cream of Chicken (condensed)

In a 6-quart covered pot, combine whole breast halves, chicken broth, finely chopped garlic, finely chopped one onion, finely chopped celery tops, seasoning (guesstimate on amount and work up to taste while cooking) – simmer all till chicken is shreddable.

Once chicken is shreddable, remove chicken from pot and strain remaining broth and discard the cooked vegetables – you only want the broth.  Shred chicken and set aside.

Return broth to pot and bring to a simmer while you add remaining vegetables chopped to bite size pieces.

Add boiling water to pot to bring level to 3” below top of pot; bring back to simmer and cook until celery is almost done.

Return shredded chicken to pot; add noodles and cook covered until noodles are soft.

Add cream of chicken; simmer for 5 minutes while stirring.

Remove from heat, cover, and let sit for 10 minutes.

Serve with bread (buttered sour dough is a good choice).

Say Grace and give heartfelt thanks to the Lord and enjoy.