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Saturday, February 27, 2010

Test Kitchen


I have spent the better part of the day in the kitchen trying out new recipes. What a great way to spend a Saturday. I have some good ones to share, but for now I'm going to put my feet up. Enjoy your weekend!

Thursday, February 25, 2010

On FB I've been participating in a 365 project. It's just motivates me to pick up my camera everyday. It's been fun, so I thought I would share some of my shots here. They are all pretty random.



This is a bike in front of Plumtree Antiques on the square in Mcdonough. Love that shop!

Pico de gallo






This is my mom making biscuits, love this shot!

Wednesday, February 24, 2010

MckLinky

Manic Mother




I've just recently discovered Better in Bulk. I love this blog, especially the Bloggography section. So many good tips and I love seeing everyone elses photos. This weeks challenge is Aperture. I just recently purchased a 50 mm f1.8 lens. It has great DOF. So I decided to participate. This is also part of my 365 project. I had to borrow my son's hobbits. :)







MckLinky Blog Hop

Thursday, February 18, 2010

Mexi night is Mexi right

I could eat Mexican every night. I've had it with jarred salsa though. It's so much better homemade. Even more so when you have fresh tomatoes out of the garden. Of course I had to use can tomatoes this time.
This recipe is so simple, yet so good. In a food processor add a 28oz can of diced tomatoes, 2 jalapenos, seeds removed, 1 small white onion, 1/2 tsp of cumin, 1tsp of salt, and 2 tbls of lime juice.


Pulse a couple of times and that's all there is to it! If you like it even hotter just add more peppers.

Goes great with tacos!



Sidenote: I didn't realize how dark these photos were until I posted. :(

Sunday, February 14, 2010

Cupid, Draw Back Your Bow

Well, we went the nontraditional route this Valentines day. Flowers and chocolates are fine, but give me something I can really use, ya know?

So Chuck got a new chainsaw. Now he can cut firewood. See, that's romantic, right?
He bought me the "nifty fifty" for my Canon. I'm so excited. The only problem is, it hasn't arrived yet. I keep checking the FedEx website. It's close!
I made a really good dinner. Everyone fell asleep and I ended up eating it alone though. It's the copycat version of Applebees Santa Fe Stuffed Chicken. It's not that pretty but man is it good! I served it with almond rice pilaf and a salad.


8 skinless, boneless chicken breasts
1 (8 ounce or larger) package Monterey jack cheese,
1/2 cup butter, melted
1 cup Italian seasoned bread crumbs
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 small red bell pepper
1 small green bell pepper

Cut some of the cheese into 8 slices, and reserve part of it for the
cheese sauce. Place 1 chicken breast between two sheets of wax paper.
Working from the center to the edges pound with a meat mallet until
flat and rectangular shaped. Repeat with remaining breasts. Wrap the
flattened chicken breasts around cheese. Secure with wooden picks or
uncooked spaghetti noodles.

Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
Roll the secured chicken pieces in the melted butter and then in the
bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking
dish, but don't crowd them. Drizzle the remaining butter over all
eight of the breasts. Refrigerate for 1 hour or freeze to bake later
(baking time will be increased by about 5 to 10 minutes).

Bake in a preheated 400F oven for 25 to 30 minutes or until chicken
is done. Make a roux with butter and flour. Add about 1 cup milk.
Bring to a simmer. Add cheese and lower the heat, stirring constantly
so cheese does not burn. Add more milk as needed to thin out the
cheese sauce. Dice bell peppers.

When chicken is done, pour some cheese sauce over top and sprinkle
with diced peppers.


I'll leave you with a little eye candy since it is Valentines Day and all!


Thursday, February 11, 2010

Buffalo Chicken Pizza

Buffalo Chicken Pizza

3 skinless, boneless chicken breast halves – cubed
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce (I used Franks Original, always the best!)
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese

PREP: Preheat oven to 425 degrees.
Cook and shred chicken

1. Prepare crust per instructions, roll out on a foil lined cookie sheet. (Spritz the foil lightly with Pam so it doesn’t stick)

2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.

3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

You can sprinkle green onions on top too. Crazy good!

Sunday, February 7, 2010

Movie Night

I think I have found my drink of choice. I love Sangria. It just reminds me of a summer day.
My friend came over to share a glass or two and we watched Julie and Julia again. Great movie!

It inspired us to throw a 1940's (ish) formal dinner party. Pearls included! I have to come up with a fancy dish to make. Perhaps Boeuf Bourguignon .




Maybe a little Ink Spots for our listening pleasure. Can't wait!

Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal~~~Julia Child