The girls :)
And our whole crazy group.
The girls :)
And our whole crazy group.
Note: This is not my cupcake! I didn't have a picture of any baked goods saved on my computer!
6. Being the hostess. My husband and I both love having people over. It can be stressful at times, but I love my home being filled with friends and family, laughter, good conversations and good food. 7. TV series. I just love a good series! My current favs: Desperate Housewives, Grey's Anatomy, Brothers & Sisters, House and Lie to Me. Alright, now to name 7 others who I think are "Kreative Bloggers" Terri - Always has fun finds and great design ideas. Jadi - A stay at home mom who offers so many fun activities for kiddos that I couldn't even begin to describe them here! Sarah - A part time teacher and full time momma, always sharing the good, the bad and the hilarious things about motherhood. Brooke - A friend from high school who is now a teacher and a mom raising miss Ella Chase in one of the cutest houses I've ever been in. Ashley - Another friend from high school who is an elementary school teacher with an adorable little boy. I also appreciate the honesty in her posts and questions. Brittany - Sharing some of the newest books that she's read. Brigitte - Always has great recipes! Also shares her adventures from her many cooking challenges, she's been on Ultimate Recipe Showdown on Food Network, Build a Better Burger, cooked for the Olympians, getting ready to go to the National Chicken Cook-off and I'm proud to call her a friend!
Saturday - Out to eat, Mexican (what else?!)
Sunday - Fried, boneless pork chops, baked mac 'n cheese, green beans, cheddar bay biscuits
Now I know this may not be the healthiest meal, but sometimes you just need a good, stick to your ribs meal! At least that's what I tell myself! :)
Monday - Chicken 'n Dumplins & cornbread
Which, I went ahead and made tonight while the biscuits were baking, so tomorrow night all I have to do is heat it up and make the cornbread (from the box!)
Tuesday - Grilled hamburgers, baked beans and potato wedges This will be the first time I've made potato wedges at home, hopefully they turn out good!
Wednesday - Baked spaghetti, salad & garlic bread
Thursday - Chicken Cordon Bleu sandwiches, salad & baked potatoes
Friday - Out to eat
And yes, probably Mexican!
And since you never know what kind of weather we could be having at the end of March, she's got her little sweater to keep warm. I can't wait to see her dancing at the reception :)
So, this week's menu is by no means exciting or inspiring. I guess neither of us were very creative when we were making it out.
Sunday - last night we had grilled hamburgers, scalloped potatoes and green beans.
Monday - Hamburger Helper (yay for boxed meals every now and then!)
Tuesday - Chicken Parmesan and homemade garlic cheese bread and salad
Wednesday - Spaghetti (and left over bread and salad!)
Thursday - Chicken Fajitas and rice
Friday - Grilled salmon with orange habanero sauce (finally found somewhere in Georgetown to get a habanero!), steamed broccoli and baked potatoes
3 tablespoons butter
2 tablespoons minced white onion
1/4 cup minced garlic (8-12 cloves)
1 1/2 cups Chablis wine
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
2 teaspoons minced fresh parsley
1 cup heavy cream
1. Make scampi sauce by melting butter in a preheated pan over medium/low heat. Add minced white onions and saute for 2-4 minutes, or until the onion begins to brown. (If the butter begins to burn, turn down the heat)
2. Once the onion is beginning to brown, add the minced garlic and saute for another 30 seconds. Don't let the garlic burn.
3. Add the wine, salt, Italian seasoning, red pepper flakes and black pepper and bring to a simmer. Simmer for approximately 15-18 minutes, or until the sauce has reduced by half.
4. Add the parsley and the heavy cream and simmer uncovered for about 10 minutes. Do NOT let the mixture reach a boil.
If you're not making the dinner at this time, remove the sauce from the heat and let it cool. Pour into a Tupperware container and store in the refrigerator. When you're ready to prepare the meal, pour the sauce into a pan over low heat to warm through.
Chicken & Pasta:
2-3 quarts water
8 ounces angel hair pasta
2 tablespoons olive oil
2 chicken breasts sliced into small strips or 6 chicken tenderloins
1/2 cup all purpose flour
1/2 green bell pepper, cut into bite-size strips
1/2 red bell pepper, cut into bite-size strips
1/2 yellow bell pepper, cut into bite-size strips
1. Bring water to a boil in a large pot. Add the angel hair pasta and cook for 4 minutes or until mostly tender. Drain the pasta in a colander or sieve, then hit it with some cold water to prevent sticking and to keep it from cooking further. (The cold water is important, I did not do this and my noodles did stick together!)
2. Preheat the olive oil in a large skillet over medium heat. Lightly salt and pepper the chicken, then coat each one in the flour.
3. Cook the tenderloins 3-5 minutes on one side or until golden brown.
4. When the chicken is brown on one side, flip each of the pieces and move them to the side of the pan. Add the chopped peppers to the center of the skillet. Continue cooking until the chicken is brown and the veggies are beginning to brown on the edges.
5. Pour the scampi sauce over the chicken and peppers in the pan. Then add the pasta and toss everything together and continue cooking until the pasta is heated through.
Makes 2 large servings (you'll definitely have enough for leftovers!)