Enjoy Twi-hards! I know it's not Harry Potter, but until the last movies come out on DVD, we'll have to be obsessed with Edward.. or Jacob. :)
Thursday, December 9, 2010
Give or Get - Day 7
I know, I know.. how lame.. but I know a few people who would love to receive this as a gift on Christmas.. so in honor of them..
Wednesday, December 8, 2010
Give or Get - Day 6
This is probably one of THE most coveted gifts for women over the last few years, but I figured I would add it.. because I LOVE it. Enjoy!
Of course MK has created about 100 different styles and colors of this watch, but I'm still in love with the silver. Yeah, this one maaaaaay just be a "get" for me..
Tuesday, December 7, 2010
Give or Get - Day 5
I recently got a Barnes & Noble Nook for my birthday, and the covers they have are just adorable. They are sturdy enough to withstand being thrown around in your bag, and are made to easily access your Nook. These are my favorites, but B&N has a HUGE selection; from B&N brand to Lilly Pulitzer.
Have a great Tuesday night! Glee is on, so I better run!
As always..
Monday, December 6, 2010
Give or Get - Day 4
LOVE LOVE LOVE.. there are no words!! These are definitely at the TOP of my wish list! They are made by Frye, the oldest shoe company in the US of A. They are quite expensive, but don't be discouraged.. that only means that these babies will last you a loooooong time. They are gorgeous in the Redwood color, but come in at least three others. Ahh! I stalk them online at least five times a day!! Have fun falling in love!
Jane 14L Stitch Frye Boots
Well, the Gamecocks didn't play so well this weekend, but we had a BLAST in Atlanta at the SEC Championship! We met up with our great friend Philip in Buckhead and it was SO great to catch up! It's only been a year and a half, for goodness sakes!
Have a great Monday night!
Friday, December 3, 2010
Give or Get - Day 3
The next two days' items on the Holiday Give or Get list are courtesy of one of my FAVORITE bloggers of all time.. The Pioneer Woman. As many of my loved ones may know, I started a love affair my junior year in college.. with leggings. I wear them ALL the time. They are comfortable enough to wear with my raggedy tshirt while hanging out at home and cute enough to wear with a tunic and boots for a night on the town. I have at least ten pairs in many different colors. These, however, take the cake! I present the new trend of the year..
These are sometimes referred to as "jeggings.*" If you aren't comfortable wearing skin tight leggings around town, these might be your new best friend! They are made out of actual denim, so they won't look like you painted a pair of Levi's on your butt. Also, they are $34 and available in navy and black at MACY'S! How convenient! Go get you some!
Have a fantastic weekend friends! I'll be in Atlanta with my parents, sister and Adam for the SEC Championship game!!! Come back on Monday for another round of gifts! Go Gamecocks!!
*HAAHHAHAHAHA. Who came up with the term jeggings??
Thursday, December 2, 2010
Give or Get - Day 2
Today's gift sounds so great, I could probably eat it. Not sure if that's recommended, but it is made from two of my favorite foods - grits and honey! It's gentle, all-natural and afforable at $25. It's also produced in Atlanta, GA! Behold, the Southern girl's best friend..
I hope y'all have a great Thursday!
Wednesday, December 1, 2010
Give or Get - Christmas Edition
So, I thought it would be fun to use the month of December to talk about fun gifts. I always agonize over things to get my friends and family for Christmas, but this year, I have been doing some research and have found some great gifts that I would not only love to give, but get as well. So each day, I'll show a new item that I have discovered on different blogs, Web sites or through other ways. Some are definitely affordable and some are just plain outrageous.. but what would the holiday season be without a little bit of crazy expensive sparkle thrown in. :) I'll sprinkle in some fun recipes as well, but that will have to wait for another time.* OK.. here's the first item on the list..
Not only is this the cutest thing ever, but it is perfect for those of us who LOVE to write letters and send cards to our loved ones!! They come in all different colors and styles and they last up to 10,000 stamps. The best part.. it is made by PSA Essentials, which is a company based in South Carolina! It's an affordable gift at $40!
Well, I hope this gets you in the Christmas giving spirit. Come back for more exciting items!
In other news, Adam and I are getting settled into our new place! It was overwhelming at first with all the boxes, but with Mom and Jess' visit before Thanksgiving, everything is falling into place! We are also headed to ATLANTA this weekend to see the Gamecocks FINALLY play in the SEC Championship against Auburn! I can't wait to be back in my one of my favorite cities!!! GO COCKS!
Have a great rest of your week!
As always..
*I'm backlogged. Big time. I still have to share some great stuff from November including my birthday, Thanksgiving and the Carolina v. Clemson game.. WOO HOO.. GO COCKS!
Sunday, October 31, 2010
Happy Halloween!
Happy Halloween, dear readers! This month has been yet another whirlwind! I've been busy as can be! Since the last time I've blogged, the Gamecocks beat Alabama, Adam and I went back to Hampden-Sydney for the first time since May for Homecoming and we went on a ridiculously fun trip to Butler Orchard in MD for a bonfire and hayride with some of our great friends! Unfortunately, I did not bring my camera to any of these events, and therefore you will have to take my word that they were so much fun.
I managed to steal some photos from Facebook of Mallory, Heather, Ashley and Rachel's trip to DC! The weekend was so much fun! I can't wait to reunite at Christmastime for our annual Christmas Party!
Although I hardly ever remember to take photos of anything I do or see, I do, however, always remember to take photos of my food, which could be good or bad...
Zucchini Chips
These are super yum. Eat them with Ranch. I promise you won't regret it.
Ingredients:
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray
Recipe:
Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Minestrone
This soup is delicious when served super hot. We ate it with grilled cheeses. Make sure cook this in a "souper" big pot though!* This recipe makes ALOT! Note -- this picture does not do it justice!
Ingredients:
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
2 (15 ounce) cans red kidney beans, drained and rinsed
2 (15 ounce) cans great northern beans, drained and rinsed
1 (14 ounce) cans diced tomatoes
1/2 cup carrot, cut into bite-size chunks
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Recipe:
Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.
Chili
Um, yeah. I've never made chili before on my own, but when I came across this recipe, I knew I couldn't mess it up. So I made it. And we are chili for three nights straight. It's the bommmmmmb! Eat it with cheddar corn muffins! Use Jiffy cornbread mix and dump in a ton of cheddar. Then bake them according to to the box. SO GOOD! And, I forgot to take a photo..
Ingredients:
6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
1 pound ground beef
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained and rinsed
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Recipe:
Heat a large (once again, I mean LARGE) Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Like most chilis, this version tastes even better the next day.
On to the MOST exciting news of the month yet..
Adam and I are..
So many fun things will be happening in November! Lots of football games, BIRTHDAY, November Supper Club, Mom and Jessica visit, HARRY POTTER 7 in theaters and THANKSGIVING!
It's the MOST WONDERFUL TIME OF THE YEAR!
As always,
*Bahahahahaha.
Side note: I found all these recipes on www.myrecipes.com.
I managed to steal some photos from Facebook of Mallory, Heather, Ashley and Rachel's trip to DC! The weekend was so much fun! I can't wait to reunite at Christmastime for our annual Christmas Party!
Although I hardly ever remember to take photos of anything I do or see, I do, however, always remember to take photos of my food, which could be good or bad...
Zucchini Chips
These are super yum. Eat them with Ranch. I promise you won't regret it.
Ingredients:
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray
Recipe:
Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Minestrone
This soup is delicious when served super hot. We ate it with grilled cheeses. Make sure cook this in a "souper" big pot though!* This recipe makes ALOT! Note -- this picture does not do it justice!
Ingredients:
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
2 (15 ounce) cans red kidney beans, drained and rinsed
2 (15 ounce) cans great northern beans, drained and rinsed
1 (14 ounce) cans diced tomatoes
1/2 cup carrot, cut into bite-size chunks
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Recipe:
Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.
Chili
Um, yeah. I've never made chili before on my own, but when I came across this recipe, I knew I couldn't mess it up. So I made it. And we are chili for three nights straight. It's the bommmmmmb! Eat it with cheddar corn muffins! Use Jiffy cornbread mix and dump in a ton of cheddar. Then bake them according to to the box. SO GOOD! And, I forgot to take a photo..
Ingredients:
6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
1 pound ground beef
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained and rinsed
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Recipe:
Heat a large (once again, I mean LARGE) Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Like most chilis, this version tastes even better the next day.
On to the MOST exciting news of the month yet..
Adam and I are..
MOVING INTO OUR OWN APARTMENT!!!
We move into the area of Arlington called Courthouse on November 13, and we couldn't be more excited!! All the odds and ends are falling into place and we will be ready when the move comes!
So many fun things will be happening in November! Lots of football games, BIRTHDAY, November Supper Club, Mom and Jessica visit, HARRY POTTER 7 in theaters and THANKSGIVING!
It's the MOST WONDERFUL TIME OF THE YEAR!
As always,
*Bahahahahaha.
Side note: I found all these recipes on www.myrecipes.com.
Wednesday, October 6, 2010
Happy Fallidays!
Fall is here! I am head over heels in love with this season and everything that comes along with it. Over the last few weeks, I have been enjoying lots of time with family, friends and all loved ones in my life. It has been such an exciting time! I have a few updates to come in the next few days, but until then, here is what the beginning of fall has offered!
September 19 was Courtney's (one of my best friends and roomies) 24th birthday! We celebrated with dinner and a night on the town the night before, and surprised her with gifts on Sunday!
Roomies out for Court's birthday
The Louisiana-shaped cheeseboard I gave her! The heart is on Baton Rouge, her hometown.
Cheeseboard from AHeirloom on Etsy.
Later that week, I made a dish that I found, once again, from one of my favorite blogs The Pioneer Woman. This recipe, Penne alla Betsy, was named after Ree's sister and is so rich and decadent I couldn't pass it up. Sometimes you've gotta indulge, ya know?
Penne alla Betsy
Ingredients:
¾ pounds Penne Pasta
1 pound Shrimp, tail-on
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
½ cups White Wine
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste
Note: I used thin spaghetti because I was out of penne. It's the same effect, and it's still yum.
Recipe:
Cook the penne pasta until tender-firm, also known as al dente. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside. Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. Now add an 8-ounce can of tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your basil, or if you’re feeling very proper, chiffonaded. Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Finally add your cooked penne pasta and give it a good stir. Serve with parmesan cheese and basil on top.
The next weekend Heather and Lauren hosted all of our friends at their new home in Glover Park for September's Supper Club. It was Southern themed, so everyone brought a favorite side dish while the hosts made the most DELICIOUS shrimp and grits EVER! I decided on Baked Macaroni and Cheese, minus the tomatoes and plus LOTS more cheese, and..
Peach Cobbler
Ingredients:
1/2 cup butter, melted
4 cups fresh peaches - peeled, pitted and sliced
2 tablespoons white sugar
1 cup white sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup milk
Note: I divided this recipe in half (except for the amount of peaches) because I don't have a 9 x 13 inch pan. I used a pie dish.
Recipe:
Preheat oven to 350 degrees. Pour butter in to the bottom of a large casserole or 9 x 13 inch pan. In the prepared dish, toss together the peaches and 2 tablespoons sugar. In a mixing bowl, combine the 1 cup sugar, salt, baking powder, flour, cinnamon, and milk. Spoon batter over the peaches. Bake for 45 minutes in the preheated oven, or until top is golden brown.
This past weekend, I hopped on a plane (yes, I know, it feels like I'm in an airport every other week... oh wait, I am..) to sweet South Carolina to celebrate the nuptials of my dear friend and sorority sister, Lauren and her fiance Chris. It was a gorgeous wedding in Sumter and I am so happy that I was able to attend. Congrats Lauren and Chris! I hope you are having a blast on your honeymoon in Mexico and enjoy married life to the fullest!
The happy couple! I totally caught Chris off-guard by my yelling from the top of a rather large bench.. but, it's still adorbs. :)
And finally, dinner last night..
Orange Chicken
Ingredients:
1 bag of broccoli, the kind you can microwave in the bag.. judge if you must..
1 Tablespoon Olive Oil
2 whole Chicken Breasts Boneless And Skinless
1 teaspoon Kosher Salt
1 teaspoon Freshly Ground Black Pepper, To Coat
1 bag of Uncle Ben's white or jasmine rice
Sauce:
1-½ cup Water Plus 2 Tablespoons Divided
2 Tablespoons Orange Juice
¼ cups Fresh Lemon Juice
⅓ cups Rice Vinegar
2-½ Tablespoons Soy Sauce
1 Tablespoon Grated Orange Zest
¾ cups Brown Sugar, Packed
1/4 teaspoons ground Ginger
3 cloves Garlic, Minced
¼ teaspoons Red Pepper Flakes
½ teaspoons Freshly Ground Black Pepper
3 Tablespoons Cornstarch
Note: This dish is SPICY. So, if you don't like that kinda stuff, go easy on the red pepper flakes or don't add 'em.
Recipe:
Preheat the oven to 375 degrees. In a saucepan over medium-high heat, combine all the ingredients for the sauce except for the cornstarch and 2 tablespoons water. Bring to a boil, stirring frequently. Once the sauce has started boiling, reduce heat to low and simmer, stirring occasionally. Generously sprinkle kosher salt and pepper over both sides of the chicken breasts. Put the chicken on an aluminum foil covered baking sheet, and bake in the oven for about 45 minutes or until cooked through. Once cooked through, allow to cool enough to handle, approximately 5 minutes. Slice into bite-size pieces and set aside.
Turn the heat on the sauce to medium. In a small mixing bowl, mix the reserved cornstarch with 2 tablespoons water in order to combine and avoid lumps. Add the cornstarch mixture to the rest of the sauce and stir to combine. You will notice the sauce begin to thicken quickly. Stir for a minute or two until well thickened. Remove from heat.
In a large bowl, gently toss together the broccoli, chicken and sauce. Serve with (or over) rice.
And here's just a little something I'm proud of.. call me Martha Stewart, if you'd like. :) (Actually, you can call me Martha because I saw this idea in Martha Stewart Living this month.)
Candle is from Pier One and smells like fall heaven. Taper candles and holders are from Williams-Sonoma circa 2009.
So, that's it, folks. I hope that fall is making you as elated as I am feeling. Have a fantastic weekend! I have four of my best friends from high school (L-town, what?), Mallory, Heather, Rachel and Ashley H., coming to visit me in DC this weekend, and I could not be more excited to show them my home! Also, let's all say a prayer to the football gods that my precious Gamecocks can walk away with a win after meeting Alabama in Willy B on Saturday. GO COCKS!
Until next time..
Thursday, September 16, 2010
Just Recipes!
Over the last two weeks, I've made quite a few yummy meals that I'd like to share! So, this post will be short with just that! Enjoy!
Bacon and Swiss Chicken Sandwiches
This is relatively straight forward, but it sure does taste good!
2 chicken breasts
6 slices of bacon
4 slices of Swiss cheese
2 Kaiser rolls or any type of bun or roll that you like
Dijon mustard
S&P
Lettuce or tomato, if you prefer
Preheat the oven to 375 degrees. Cook the bacon on the stovetop or in the microwave, whichever you prefer. Next, take a piece of wax or parchment paper and fold it in half. Place the chicken breasts in between the parchment paper and pound the breasts with a mallet or something similar until they are about 1/2 inch thick. This may take a few minutes, but it is super important to get them even all the way across. Place the chicken breasts on a baking sheet covered with aluminum foil and S&P them generously. Bake them in the oven for about 30-40 minutes or until the internal temperature hits 170 degrees or is no longer pink, flipping them once halfway through. With just a few minutes remaining in the cooking time, place the pieces of Swiss on the chicken breasts and let them melt over the tops. If you like, you can place the buns on another baking sheet, and toast them in the oven for the last few minutes of cooking time as well, but you don't have to. When the chicken is done and the cheese has melted, get ready to assemble the sandwiches. Take the chicken and place it on the bottom half of the bun. Place a few strips of bacon on top of the chicken. Add lettuce and tomato, if you wish. Slather on a ton of Dijon mustard to the top half of the bun. Place it on top and you are ready to eat! We ate ours with some Lay's Kettle Cooked Cheddar chips, which are amazeballs, BTW. Just sayin'.
Italian Sausage Risotto
The next meal was by FAR the best meal I have cooked in a LOOOOONG time. Adam LOVED this because not only did it have lots of sausage, but it was SPICY too. I loved it because I could eat risotto everyday for every meal! It also has lots of onions in it. So, if you aren't into that, then avoid this. :)
1 carton of low-sodium chicken stock
2 teaspoons of olive oil
1 large onion, chopped
2 teaspoons sugar
8 ounces of HOT Italian sausage, about 4 sausages
1 shallot, chopped
1 1/2 cups Arborio rice
1/3 cup white wine
3/4 cup shaved Parmesan cheese
S&P
Bring the chicken stock to a simmer in a saucepan over medium heat. Don't let it boil! Keep warm over low heat. Heat the olive oil in a large pot. Add the chopped onion, S&P and the sugar and saute for about 7 minutes until it is softened. Place the softened onion mixture in a bowl and set aside. Next, remove the casings from the sausage by taking a knife and gently make a slice down the sides and pushing the meat out of the casing. Discard the casings. Add the sausage to the pot where the onion mixture was and saute on medium heat until browned, stirring to crumble. Make sure to S&P. Add the chopped shallot and saute for about 2 minutes until softened. Add the Arborio rice and stir for about 30 seconds. Next, add the wine and cook for about 2 minutes until the rice starts to absorb the liquid. Add about 1/2 cup of stock to the mixture and while stirring constantly, let the rice absorb the stock. Add the remaining stock, 1 cup at a time, stirring constantly until the liquid is absorbed each time before adding more. This should take about 20-25 minutes. Once all the stock is used, remove the pot from the heat and add the reserved onion mixture to the pot of risotto, stirring slowly. Add more S&P, if you like. Let the risotto sit for a few minutes before serving!
Barbeque Chicken with Collards
This meal is pretty straight forward too, but dang it was good!
6 chicken tenderloins
Store bought mustard-based barbeque sauce, we used HT Trader's Carolina Mustard brand
1 can of collard greens, we used Southern Style collards from HT
S&P
Preheat the oven to 375 degrees. Cover a baking sheet with aluminum foil. Brush the barbeque sauce all over the chicken tenderloins, and make sure to S&P them generously. Place them on the baking sheet and bake them for about 20 minutes or until the inside is at 170 degrees or no longer pink, flipping them halfway through. Cook the collards in a pot according to instructions, usually about 20 minutes until heated through. Drizzle a little more sauce on top and serve them together hot! Make sure you use new sauce and not the portion you used to brush on the raw chicken! If I had the time, I DEFINITELY would have served this with cornbread, so I suggest you do too!
So, that's it for now! Until next time..
Bacon and Swiss Chicken Sandwiches
This is relatively straight forward, but it sure does taste good!
2 chicken breasts
6 slices of bacon
4 slices of Swiss cheese
2 Kaiser rolls or any type of bun or roll that you like
Dijon mustard
S&P
Lettuce or tomato, if you prefer
Preheat the oven to 375 degrees. Cook the bacon on the stovetop or in the microwave, whichever you prefer. Next, take a piece of wax or parchment paper and fold it in half. Place the chicken breasts in between the parchment paper and pound the breasts with a mallet or something similar until they are about 1/2 inch thick. This may take a few minutes, but it is super important to get them even all the way across. Place the chicken breasts on a baking sheet covered with aluminum foil and S&P them generously. Bake them in the oven for about 30-40 minutes or until the internal temperature hits 170 degrees or is no longer pink, flipping them once halfway through. With just a few minutes remaining in the cooking time, place the pieces of Swiss on the chicken breasts and let them melt over the tops. If you like, you can place the buns on another baking sheet, and toast them in the oven for the last few minutes of cooking time as well, but you don't have to. When the chicken is done and the cheese has melted, get ready to assemble the sandwiches. Take the chicken and place it on the bottom half of the bun. Place a few strips of bacon on top of the chicken. Add lettuce and tomato, if you wish. Slather on a ton of Dijon mustard to the top half of the bun. Place it on top and you are ready to eat! We ate ours with some Lay's Kettle Cooked Cheddar chips, which are amazeballs, BTW. Just sayin'.
Italian Sausage Risotto
The next meal was by FAR the best meal I have cooked in a LOOOOONG time. Adam LOVED this because not only did it have lots of sausage, but it was SPICY too. I loved it because I could eat risotto everyday for every meal! It also has lots of onions in it. So, if you aren't into that, then avoid this. :)
1 carton of low-sodium chicken stock
2 teaspoons of olive oil
1 large onion, chopped
2 teaspoons sugar
8 ounces of HOT Italian sausage, about 4 sausages
1 shallot, chopped
1 1/2 cups Arborio rice
1/3 cup white wine
3/4 cup shaved Parmesan cheese
S&P
Bring the chicken stock to a simmer in a saucepan over medium heat. Don't let it boil! Keep warm over low heat. Heat the olive oil in a large pot. Add the chopped onion, S&P and the sugar and saute for about 7 minutes until it is softened. Place the softened onion mixture in a bowl and set aside. Next, remove the casings from the sausage by taking a knife and gently make a slice down the sides and pushing the meat out of the casing. Discard the casings. Add the sausage to the pot where the onion mixture was and saute on medium heat until browned, stirring to crumble. Make sure to S&P. Add the chopped shallot and saute for about 2 minutes until softened. Add the Arborio rice and stir for about 30 seconds. Next, add the wine and cook for about 2 minutes until the rice starts to absorb the liquid. Add about 1/2 cup of stock to the mixture and while stirring constantly, let the rice absorb the stock. Add the remaining stock, 1 cup at a time, stirring constantly until the liquid is absorbed each time before adding more. This should take about 20-25 minutes. Once all the stock is used, remove the pot from the heat and add the reserved onion mixture to the pot of risotto, stirring slowly. Add more S&P, if you like. Let the risotto sit for a few minutes before serving!
Barbeque Chicken with Collards
This meal is pretty straight forward too, but dang it was good!
6 chicken tenderloins
Store bought mustard-based barbeque sauce, we used HT Trader's Carolina Mustard brand
1 can of collard greens, we used Southern Style collards from HT
S&P
Preheat the oven to 375 degrees. Cover a baking sheet with aluminum foil. Brush the barbeque sauce all over the chicken tenderloins, and make sure to S&P them generously. Place them on the baking sheet and bake them for about 20 minutes or until the inside is at 170 degrees or no longer pink, flipping them halfway through. Cook the collards in a pot according to instructions, usually about 20 minutes until heated through. Drizzle a little more sauce on top and serve them together hot! Make sure you use new sauce and not the portion you used to brush on the raw chicken! If I had the time, I DEFINITELY would have served this with cornbread, so I suggest you do too!
So, that's it for now! Until next time..
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