January 21, 2010

I am posting about Thursday on Friday. I couldn't bring myself to sit at the computer last night to post to the blog. It was a long day of excel spreadsheets and formulas that in the end worked thanks to the help of the ever awesome and amazing KIM!

I think I finally hit the wall last night though from work stress, kids, life in general. I decided I need a BREAK so today (Friday) I am taking a mental health day from work and just going to enjoy myself (more on that later in todays post).

I did try a new recipe last night and it was a hit!

For more great recipes check out the Grocery Cart Challenge Recipe Swap!

Chicken with Apple Cream Sauce

4 boneless skinless chicken breast halves
1 T. oil
1 c apple juice
1 tsp lemon juice
1/2 tsp dried rosemary
1/2 tsp salt
1/8 tsp pepper
1 T. cornstarch
1/2 c whipping cream
1T. minced fresh parsley

In a skillet brown the chicken in oil over med. heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper pour over chicken. Reduce heat cover and simmer for 10 minutes or until chicken juices run clear (My chicken was thick so it took almost 20 min). Remove chicken and keep warm.

Combine cornstarch and cream until smooth, stirring into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thick. Add parsley return chicken to skillet and heat thru.

I served this with rice, sauteed brussels sprouts and green beans.

January 18, 2009

Happy Monday. Well I tried to convince myself anyways. Today the kids did not have school for Martin Luther King Day. I however, had to work. It was an interesting day all four kids are grounded for the week from all electronics due to their behavior. They offered to do chores for something to do HA!

I tried a new recipe for dinner tonight and it was a hit. The "original" came from a Taste of Home Cookbook but I have tweaked it quite a bit so here is MY version of:

Cheesy Chicken Pasta

1 pkg spiral pasta cooked per pkg directions
1 can green beans drained
1 can corn drained
2 boneless skinless chicken breasts diced and sauteed in olive oil
salt to taste
1/2 tsp basil
1/2 cup mayonaise
1/3 cup milk

Mix all of the above in a casserole dish. Then mix in 1 1/2 c. shredded cheddar cheese. Bake at 350 for 20 minutes.

I served this with garlic bread and salad. You could put in whatever vegetables your family likes.

January 11, 2010

We had a fun filled and busy weekend! Friday night I was able to go out to dinner with family/friends for a birthday at one of our favorite places. Great food and lots of laughs and free for me dinner gotta love that (thanks mom!). Saturday I spent the morning getting completed scrapbook pages into page protectors and albums. Sadly, these are pages that have been completed for over a year, some around 2 years that have been in a box. I am glad to have that project completed. I also managed to go thru a box of old pictures and memorabilia and get that sorted and purged!

Sunday I spent the entire day on the go running kids from one place to another. The younger 2 and I spent some time at the park thanks to some fairly nice weather!

Today it was back to the normal work week routine. However, tonight our small group started the FLIP study. This is a study we are doing thru our church Cornwall Church and I am very excited about it! Learning about living a life of service!

I tried 2 new recipes today I wanted to share! Apricot Bars and chicken piccata!

First the Apricot Bars. These were delicious and to die for yummy! I am not going to post the recipe but instead link to the source the Pioneer Woman website. She has some AMAZING recipes check her out!! I can't wait to get my hands on a copy of her new cookbook!

Chicken Piccata
2 boneless chicken breasts
salt
pepper
flour
Non stick spray
2 T. veg oil
1/4 c dry white wine
1 tsp minced garlic
1/2 c chicken broth
2 T. lemon juice
1 T. capers drained
2 T. butter
fresh lemon slices
parsley

Season cutlets with salt/pepper and dust with flour. Saute cutlets in veg oil over medium heat until cooked thru. Remove to a plater. To pan add wine and garlic and cook 2 minutes. Add capers and lemon juice. Return cutlets to pan and cook 1 minute. Move cutlets back to platter, finish off sauce with lemon slices and butter. Pour over chicken and garnish with parsley.



Ok my pictures are not great. I need to have my friend Kim show me how to take great "food" pictures with the lighting. For some GREAT pictures check out Kims Blog