Search This Blog

Sep 27, 2013

Quote Friday

Girls, Aim High, but do not aim so high that you totally miss the target. 
What really matters is that he will love you,
that he will respect you,
that he will honor you, 
that he will be absolutely true to you,
that he will give you the freedom of expression and
let you fly in the development of your own talents.
He is not going to be perfect, but if he is kind and thoughtful,
if he knows how to work and earn a living,
if he is honest and full of faith,
the chances are you till not go wrong,
that you will be immensely happy.
True love is not so much a matter or romance as it is a matter of anxious concern for the well-being of one's companion.
-Gordon B. Hinckley

Sep 20, 2013

Quote Friday

The choice to become a mother is the choice to become one of the greatest spiritual teachers there is. To create an environment that's stimulating and nurturing, to pass on a sense of responsibility to another human being, to raise a child who understands that he or she is created from good and is capable of anything- 
I know for sure that few callings are more honorable.

Sep 19, 2013

Fetalicious Chicken and Tomato Plate

Fetalicious Chicken and Tomato Plate

I love chicken, feta, tomatoes, and potatoes, so I knew I couldn't go wrong with this recipe.
It has a strong flavor, my only recommendation is to use a lot less of the italian seasoning, I am just NOT a fan of it. Other than that, it was a great dinner!


2 medium chicken breasts, sliced in strips
1 - 2 Tbsp olive oil
1/2 c flour
salt and pepper, generously


2 - 3 Tbsp butter
1 can(s) stewed tomatoes, italian-style, cut up tomatoes -- 14 1/2 oz. can
1/2 c crumbled feta cheese, approx
3 - 4 medium garlic cloves, minced
1/4 c white wine, vermouth or any type of white wine
1 Tbsp italian or greek seasonings
1 Tbsp onion flakes, dehydrated
1 - 2 tsp mint, dried


4 - 6 medium potatoes, new red --cooked
1/4 c sour cream, approx
3 - 4 Tbsp butter, approx
2 tsp dill weed, optional
salt and pepper to taste

Cook up your potatoes, mash and mix in other ingredients then set aside covered so they remain hot. Slice up your chicken, salt & pepper and then lightly drudge in flour and set aside.

Heat oil in pan till hot and then place you chicken in and brown lightly on both sides. This will cook up in about 5 minutes if chicken is sliced thin. Remove chicken from pan and set aside. Cover up to keep hot.

Now on medium heat add your butter and the garlic in pan and stir.
 Then add your wine, tomatoes (I used about 12 oz. worth ), feta cheese, onions and Italian or Greek seasonings and mint.
 Stir and heat till it begins to thicken. 
Make sure you scrape bottom of pan, which will help thicken it up. 
This will be ready in 5 - 7 minutes. 
Place several spoonfuls of potatoes on the plate and flatten out in the middle to make a circle.
Add your slice of chicken on top. 
One layer or two layers of chicken.

Recipe Source:

Sep 18, 2013

The New York Times Chocolate Chip Cookie

The New York Times Chocolate Chip Cookie
These bad boys were voted the BEST chocolate chip cookie
 in New York! 
Now that's saying something! Here's how to make them today.

  • Ingredients:
  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake
  • flour
  • 1  2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 pounds chocolate chips

                                          Sift flours, baking soda, baking powder and salt
                                                         into a bowl and set aside.
                                              Using a mixer with a paddle attachment, cream
                                  butter and sugars until light and fluffy – about 5 minutes. Add eggs.
                                 Stir in vanilla. Reduce to low speed and add dry ingredients slowly,
                               mixing until just combined. Fold in chocolate chips. Refrigerate dough for
                              24-36 hours.
                                                  When ready to bake, preheat oven to 350.
                                                              Drop spoonfuls of dough
                                                onto baking sheet. Bake for 10-12 minutes.

Recipe Source:

Sep 15, 2013

Penne a la Besty

I saw Pioneer Woman make this on her tv show and even though I am not a shrimp fan, I knew I needed to try this recipe. My husband LOVED the shrimp and I just didn't add any to my plate AND i have to say that this is a recipe that is WORTH it. The flavor is fantastic and it is light and creamy. Add with a salad and some great bread and dinner is served!

3/4 pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
1/2 cup White Wine, Or To Taste
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste

Preparation Instructions
Cook the penne pasta until tender-firm, also known as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. 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. 
If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain 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 herbs, about a tablespoon of chopped parsley and about the same amount of chopped 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. 
Throw in your herbs and stir until combined. 
Finally add your cooked penne pasta and give it a good stir.

Source: Pioneer Woman

Sep 13, 2013

Quote Friday

When a child enters the room, that child is unconsciously asking him/herself,
"Do my Mom and Dad's eye's light up when they see me?
 Do they think I matter?"

Sep 10, 2013

Tuscan Garlic Chicken

Tuscan Garlic Chicken

This recipe has everything to make it your next favorite.
The flavor of the chicken, the creamy sauce, and the spinach/tomato mixture. I just can't get enough!
Try it yourself...

You will need:
                                                           3/4 cup flour
1/2 Tablespoon salt
1 teaspoon pepper
1/2 tsp dried basil
1/2 teaspoon dried oregano
4 boneless skinless chicken breasts
5 Tablespoons extra virgin olive oil, divided
1 Tablespoon finely minced garlic
1 red bell pepper, cut into thin strips or chopped
1/2 cup chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 Tablespoons cornstarch
1 cup milk
1 cup freshly grated parmesan cheese
1 pound fettucini noodles

To Make:
Preheat oven to 350. 
 Combine the flour, salt, pepper, basil, and oregano. 
 Dip each chicken breast in the flour mixture and coat well.

  In a large skillet, heat 3 Tablespoons oil until hot.  Carefully place the breaded chicken in the oil until each side is golden brown.  Don't cook all the way through.

On a cookie sheet, line with aluminum foil and spray with cooking spray.  Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through.  Set aside until ready to use.

  While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions.  
Wipe the skillet with some paper towels and add the remaining 2 T olive oil.  Cook the chopped red pepper and garlic for about 2-3 minutes.  Stir in 1 T of flour and stir constantly for one minute.

  Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken.  This takes about 3-4 minutes.

  In a separate small bowl, whisk together the heavy cream and cornstarch. 

 Add the spinach, cream, and milk to the skillet.  
Bring this to a simmer and continue to cook until spinach starts to wilt. 
 Stir in the parmesan cheese.

  Add half of the sauce to the coating the cooked and drained fettucini noodles.  Top with breaded chicken and spoon more of the sauce on top.  


Sep 8, 2013

Roasted Garlic Chicken

I am such a lover of anything garlic- potatoes, chicken, vegetables, lasagna, you name it!
I made this Roasted Garlic Chicken dish and the garlicky flavor that it produced was superb.
It was not overpowering as I feared it might be.
This would be perfect with some mashed potatoes and a fresh veggie.

3/4 cup chicken broth
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons flour
1 head garlic, cloves separated
1-1/2 Tablespoons extra virgin olive oil
12-14oz chicken breasts, pounded thin then cut in half
salt & pepper

  1. Whisk together chicken broth, Worcestershire sauce, and flour in a bowl then set aside. Peel garlic cloves then chop large cloves in half.
  2. Heat olive oil in a large skillet over medium heat then add garlic cloves and cook until light golden brown (dark golden brown will taste burnt and bitter) stirring often. Remove cloves to a bowl then set aside.
  3. Season chicken breasts on both sides with salt and pepper, then add to skillet. Saute until golden brown on one side, 2-3 minutes, then flip and add toasted garlic cloves and chicken broth mixture. Turn heat to high and bring liquid to a boil then place a lid on top, turn heat down to medium-low, and then simmer until chicken is cooked through, 5-7 minutes.
  4. Remove chicken from skillet then turn heat up to medium-high and simmer sauce until thickened, 3-4 minutes. Spoon sauce and garlic cloves over chicken breasts then serve.


Sep 6, 2013

Balsamic Tomato Bruschetta

Balsamic Tomato Bruschetta
I've never made bruschetta before, but I am such a fan of it! 
I usually just order it at restaurants, so when I saw this recipe I had to try it.
I really enjoyed the flavors of this recipe and it was juicy enough to soak the bread in it.

You will need:
1 pint cherry tomatoes, chopped

1/4 cup fresh basil, chopped
2 Tbs extra-virgin olive oil
1 Tbs balsamic vinegar
1 garlic clove, minced
1/2 tsp salt
Freshly-ground black pepper, to taste
1/2 tsp sugar
1 baguette, sliced
1 garlic clove
2 Tbs grated Parmesan cheese

To Make:

Combine the chopped tomatoes, basil, olive oil, vinegar, minced garlic, salt, pepper and sugar in a bowl. Toss.

Cut the baguette into 4 pieces. 
Slice in half lengthwise and place on baking sheet. 
Toast in a 400 degrees F oven for about 10 minutes; turn once. 
Remove when crusty on both sides.

Rub bread with the garlic clove. Spoon the tomato mixture over the bread and sprinkle with Parmesan cheese. Serve immediately.
Servings: 8


Quote Friday

You can either waltz boldly onto the floor of life and live the way you know your spirit is nudging you to, or you can sit quietly by the wall, receding in the shadows of fear and self-doubt.