Saturday, February 27, 2010
Thursday, February 25, 2010
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
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. :)
Thursday, February 18, 2010
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
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
Sunday, February 7, 2010
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