And...great for traveling when you're out all day sightseeing! I'm so excited to have one!
Wednesday, October 7, 2015
Portable and Perfect
Do you know these exist? They are chargers for your phone that you can carry in your purse! Great for an all day excursion where you're using your phone constantly, and the battery runs down!
And...great for traveling when you're out all day sightseeing! I'm so excited to have one!
And...great for traveling when you're out all day sightseeing! I'm so excited to have one!
Tuesday, October 6, 2015
Chicken & Rice Made Simple
This meal is simple AND delicious - baked chicken and brown rice - all from simple ingredients!
For the chicken...
Place four chicken cutlets in a greased pan and place pats of butter on top of each one, season liberally with lemon pepper, and pour about 1/4 cup of Worcestershire sauce on top. Bake at 350 degrees about 40 minutes or until chicken is done.
For the rice...
Prepare brown rice as directed (I used the pouches of instant brown rice - 2 pouches).
Meanwhile, chop a red pepper, a yellow pepper, and half an onion. Heat butter and olive oil in a cast iron skillet and add the chopped veggies. Stir and season with lemon pepper and season salt. Grill until charred and tender.
Pour the veggies over the drained and cooked rice, adding in salt and pepper to taste.
That's it!
Enjoy!
For the chicken...
Place four chicken cutlets in a greased pan and place pats of butter on top of each one, season liberally with lemon pepper, and pour about 1/4 cup of Worcestershire sauce on top. Bake at 350 degrees about 40 minutes or until chicken is done.
For the rice...
Prepare brown rice as directed (I used the pouches of instant brown rice - 2 pouches).
Meanwhile, chop a red pepper, a yellow pepper, and half an onion. Heat butter and olive oil in a cast iron skillet and add the chopped veggies. Stir and season with lemon pepper and season salt. Grill until charred and tender.
Pour the veggies over the drained and cooked rice, adding in salt and pepper to taste.
That's it!
Enjoy!
Monday, October 5, 2015
For the Kiddos!
I ordered these two personalized gifts for Christmas, and they've already arrived, and they're really cute! Great ideas for the kiddos, on your list from Lillian Vernon!.
Sunday, October 4, 2015
Orzo Cucumber Salad
I needed to make a side dish for a picnic and yet I hadn't been to the store, so I stared at my pantry and fridge and came up with what ended up tasting so good - an orzo/cucumber salad!
2 cups orzo, cooked according to directions, drained and cooled under cold water
1 large cucumber, diced
3 plum tomatoes, diced
4 scallions, sliced
1/3 red onion chopped
lemon juice (2 lemons)
chopped fresh parsley (1/2 cup)
olive oil
salt and pepper
Just take the cooled orzo and mix with the rest of the ingredients and taste it. I had to add pepper and a bit more lemon juice and olive oil. After sitting the fridge, it tasted insanely delicious a few hours later!
2 cups orzo, cooked according to directions, drained and cooled under cold water
1 large cucumber, diced
3 plum tomatoes, diced
4 scallions, sliced
1/3 red onion chopped
lemon juice (2 lemons)
chopped fresh parsley (1/2 cup)
olive oil
salt and pepper
Just take the cooled orzo and mix with the rest of the ingredients and taste it. I had to add pepper and a bit more lemon juice and olive oil. After sitting the fridge, it tasted insanely delicious a few hours later!
Saturday, October 3, 2015
A New Last Book
This book JUST came out and I purchased it for my 90-year old dad - and he's so excited to read it. Why? Because it is Billy Graham's last book...Where I Am.
Friday, October 2, 2015
The Original Fried Pickle
I first had fried pickles long ago, before they were a popular item on many restaurant menus. And I think over the years, I've perfected a pretty tasty recipe - but there are specific rules to follow:
Heat canola oil (med-hi) in a cast iron skillet about a half-inch deep. Let that heat while you prepare the pickles.
Purchase dill pickles that are thickly cut (I like Best Maid brand). Set up your station - a bowl of an egg/milk mixture, a bowl of seasoned flour (Cajun seasoning and season salt), and an empty plate.
Take out your pickles and drain them on paper towels and pat them dry. Taking about 5 at a time, dunk them in the egg/milk mixture, then coat in the seasoned flour, then place on the empty plate. After all pickles are breaded, test your oil to see if it's ready. Place one pickle in the oil and if it sizzles, it's ready.
Using a large slotted spoon or wire scoop, take about 8-10 pickles, shake off loose flour, and carefully place in the oil. Prepare a basket lined with paper towels to receive the fried pickles.
The pickles will brown pretty quickly, and when they do, use your spoon to turn them over (do not crowd the pan).
Carefully lift the pickles out onto the paper towels, and continue frying.
Lightly salt with kosher salt while hot, and before serving.
Now, instead of just Ranch dressing for dipping, I use mostly salsa (freshly made or fresh in the store's refrigerated section) and just a bit of dressing on the side. Mix it as you dip - and it's most delicious!
There are the steps that must be followed in order to have crispy pickles that are not greasy and soggy and all stuck together!
Heat canola oil (med-hi) in a cast iron skillet about a half-inch deep. Let that heat while you prepare the pickles.
Purchase dill pickles that are thickly cut (I like Best Maid brand). Set up your station - a bowl of an egg/milk mixture, a bowl of seasoned flour (Cajun seasoning and season salt), and an empty plate.
Take out your pickles and drain them on paper towels and pat them dry. Taking about 5 at a time, dunk them in the egg/milk mixture, then coat in the seasoned flour, then place on the empty plate. After all pickles are breaded, test your oil to see if it's ready. Place one pickle in the oil and if it sizzles, it's ready.
Using a large slotted spoon or wire scoop, take about 8-10 pickles, shake off loose flour, and carefully place in the oil. Prepare a basket lined with paper towels to receive the fried pickles.
The pickles will brown pretty quickly, and when they do, use your spoon to turn them over (do not crowd the pan).
Carefully lift the pickles out onto the paper towels, and continue frying.
Lightly salt with kosher salt while hot, and before serving.
Now, instead of just Ranch dressing for dipping, I use mostly salsa (freshly made or fresh in the store's refrigerated section) and just a bit of dressing on the side. Mix it as you dip - and it's most delicious!
There are the steps that must be followed in order to have crispy pickles that are not greasy and soggy and all stuck together!
Thursday, October 1, 2015
Spinach Dip Sandwich
A most deliciously simple sandwich...
A loaf of unsliced multigrain bread from the deli
Freshly sliced turkey
Swiss cheese block, sliced thinly
Spinach dip from the refrigerated portion of the store
Lettuce
Slice two pieces of bread, and spread with the spinach dip, as you would mayo - on both slices. Top with turkey, cheese and lettuce.
It's really good!
A loaf of unsliced multigrain bread from the deli
Freshly sliced turkey
Swiss cheese block, sliced thinly
Spinach dip from the refrigerated portion of the store
Lettuce
Slice two pieces of bread, and spread with the spinach dip, as you would mayo - on both slices. Top with turkey, cheese and lettuce.
It's really good!
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