Archive | March, 2012

italian crock pot chicken

30 Mar

Life has been crazy lately! Between planning the wedding, work, our softball beer league, and the gym, I’ve barely had time to catch my breath. I absolutely love it.

This recipe is so incredibly easy, I actually just shot Charlie a text with the ingredients and had him put everything in the crock pot on his day off. It turned out sooo good and is definitely one of our favorites.. we kinda fought over the leftovers.

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Omg?? A decent photo? Could it be true??

 

Italian Crock Pot Chicken

4-5 boneless, skinless chicken breasts

2 cans of Golden Mushroom soup (has to be golden, not the regular Cream of Mushroom)

5 oz of cream cheese

1 packet of dry Italian dressing seasoning

chopped parsley (to garnish)

Oh hey, easiest recipe in the world. Put everything in your crock pot, give it a little stir, turn it on low, and let it cook for 4-5 hours. Once it’s done, use two forks to shred the chicken. Serve over egg noodles and sprinkle with parsley. AND THAT’S IT!!! Enjoy!

 

 

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salmon with dijon tarragon sauce…& the proposal!

26 Mar

It’s been a crazy week and I haven’t had much time to get in the kitchen and cook. However, last week I got an update from one of my favorite blogs (Life’s Ambrosia) with a killer recipe for Salmon with Dijon Tarragon sauce. Being the good little Catholic that I am, I made it on Friday & it came out FANTASTIC. Seriously. Charlie’s exact words were, “You could make this when people come over.” Needless to say, it was a winner!

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Salmon with Dijon Tarragon Sauce

You will need:

  • 3 tablespoons mayonnaise
  • 2 tablespoons dijon mustard
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon lemon juice
  • pinch of granulated sugar
  • kosher salt
  • fresh cracked black pepper
  • 4 salmon filets
  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with aluminum foil and spray with non-stick spray.
  3. Combine mayonnaise, dijon mustard, tarragon and sugar together in a bowl. Mix well. Season to taste with salt and pepper. Set aside.
  4. Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes. Remove from oven and spoon a dollop of sauce over the top. Return to the oven for 5 more minutes. Fish is done when it flakes easily.
  5. Serve with remaining sauce on the side.

Here’s the link to her recipe: Salmon with Dijon Tarragon Sauce.. I definitely recommend that you peruse through her other recipes as well, I’ve tried like 15 of them and they’ve always been delicious!

In other, non-food related news, Charlie proposed on Wednesday!! Ahh! I feel so lucky and blessed to have found someone like him, and I’m so excited to start our life together! I’ve had a few people ask how it all went down so I figured I’d just post it here. I was rushing out the door to get to work and was seriously pissed. I’m just not a morning person, ya’ll. And I’m ALWAYS rushing. So anyway, I gave him a kiss goodbye and took off down the stairs.. get to the bottom step and he calls me back upstairs to our bedroom. At this point, I’ve completely given up being on time, and I’m mad. I stomp into our bedroom (I’m the oldest in my family, I have a MEAN stomp) and there he is, on one knee, with the ring in his hand. What happened after was a complete whirlwind, I was crying and I think kind of yelling, and so incredibly happy. I had absolutely no idea it was coming, and it was the best surprise of my life!

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I said yes, of course. 🙂 Oh also, HAPPY SPRING!!!! Yay!!

easy chicken parm

20 Mar

Holy mother did it rain last night! And by rain, I mean that we camped out in the living room because it literally sounded like the entire second story of our house was going to fly away Dorothy-style.

Before the madness, I made it into the kitchen and just happened to find everything I needed for chicken parmesan & baked asparagus so I threw it together and the result was yummmmy!

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Like my fancy paper plates? Me too.

Easy Chicken Parmesan

4 boneless skinless chicken breasts

Italian bread crumbs (I used Progresso)

pasta sauce (just use your favorite!)

4 slices of mozzarella cheese

chopped basil

salt & pepper 

Preheat your oven to 350 degrees (how the f do you make a degree symbol?!). Cover a baking sheet in aluminum foil.

Rinse the chicken breasts and pat dry. Pour the breadcrumbs on to a paper plate (or any flat surface.. I’m not even sure it needs to be flat) and after seasoning the chicken breasts with salt and pepper, cover those bad boys in bread crumbs! Place the chicken on the baking sheet and throw it in the oven for about 35 minutes or until the chicken is no longer pink, flipping halfway through and adding breadcrumbs to any bald spots.

Once the chicken is cooked, pull the tray out of the oven and cover each chicken breast with a heaping spoonful of sauce (enough to cover the whole piece). Add a slice of mozzarella and put the tray back in the oven for about 4-5 minutes, or until the cheese is all melty. Sprinkle with chopped basil and voila!

Baked Asparagus

1/2 lb to 1 lb of asparagus

butter

salt & pepper

aluminum foil

I actually got this idea from Charlie’s sister Amanda… she made asparagus like this on the grill and it was soo good, so I figured I’d give it a shot in the oven. Get a long sheet of aluminum foil, and place the asparagus in the center of it. Throw in a couple tablespoons of butter, and sprinkle with salt & pepper. Fold the foil over the asparagus loosely (but make sure it’s closed all the way!), and throw it in the oven. I just put mine in with the chicken and took it out a little early, so 350 degrees for about 25-30 minutes. Enjoy!

avocado & mozzarella grilled cheese sammy

19 Mar

Ohh noooo 😦 I’ve done it again. You know, forgot that I had a blog. I have a decent excuse; it’s tax season, which means that Charlie works late (very late) almost every night.. which also means, that I have no problem eating fast food 4 nights a week. Gross, I know, but I haven’t been in the kitchen much (see: at all).

My parents recently purchased a house on Canyon Lake, so we’ve been going out there a lot to help unpack and get everything set up! Seriously difficult spending weekends there and forcing myself into the office every Monday morning, but something tells me that 25 is too early to retire.

Isn’t it adorable?? I just love it. Never wanna leave. DON’T MAKE ME! Plus, like 3 blocks away is the most. delicious. Italian. restaurant. ever. EVER. My mom and dad discovered it the first night they spent in Canyon Lake, and have been going at least once a weekend since. It’s called Gennaro’s Trattoria, and I’m telling you, it’s amazing.

Since I’m the worst blogger in the world, I forgot to take a picture until I was literally on the last bite, but that’s the Caprese appetizer… yummmm, the mozzarella was to die for.

Managed to take a picture before eating my entire meal, but not before I chopped up the meatballs. UGH! I swear, I’ll get the hang of this…but maybe not. That’s the Spaghetti con Polpette and holy shitballs people, it was so good. If you are ever in the Canyon Lake area, I highly recommend this place. It’s small and cozy, with great lighting and atmosphere.. plus, if you couldn’t already tell, um I really liked the food.

So anyway, back to my kitchen. It’s Lent, which means no meat on Fridays for this little Catholic. Last Friday I was feeling especially lazy and opted to just make myself a grilled cheese.. which then turned into an Avocado and Mozzarella Grilled Cheese Masterpiece with balsamic vinaigrette to dip it in.

Yes the picture is blurry, yes that string of cheese is attached to my mouth, no I did not take a picture of the dipping sauce. Come on.

Avocado and Mozzarella Grilled Cheese

2 slices of bread

sliced mozzarella (I like my grilled cheese to be very VERY cheesy.. so just add however much you like!)

1 avocado, sliced

salt & pepper to taste

butter

Spread one side of each piece of bread with butter. Place both pieces of bread (butter side down) in a large pan over (the low side of) medium heat. Lay mozzarella slices on both pieces of bread (I know this sounds weird, but it all comes together in a second). Cover the pan for a couple of minutes. Once the bread is toasty on the butter side and the cheese is starting to melt, place the avocado slices on one piece of bread, season with salt & pepper, and flip the other piece of bread on top (forming a sandwich). Let it sit for a minute or two, then flip. Aaaaand DONE!

The key to a good grilled cheese sandwich is patience. Keep the heat on the low side of medium and give it time, don’t squish it with a spatula (like Charlie does. totally ruins it!). I dipped mine in La Madeleine’s Balsamic Vinaigrette and it was delish! Enjoy!