Sunday, July 1, 2012
Wednesday, April 25, 2012
I just want to say that the recipe I posted a few posts ago for the Rosemary Ranch Chicken really is AWESOME!! We've made it 4 or 5 times in the last few weeks and each time I think I make enough to have leftovers but each time every last morsel gets eaten. So delicious! If you like chicken, even if you don't.... you'll love this!
Tuesday, April 3, 2012
I was baby sitting the kids the other day and while I was cleaning the kitchen I put on a Thomas the Train movie and thought that would keep them content for a few minutes. After about 10 minutes I realized they were both being SO quiet. They must be getting in trouble! This is what I found when I went to check on them.b
All three of them were just snuggling together on the chair. Aiden LOVED that Dexter was laying with him and he told me "Dexter loves me!" The funny thing is they stayed like that for almost 45 minutes. I got bored and had to pull out a word search. Next time, we'll just have the dog sit. Obviously it's more fun than me!
Sunday, April 1, 2012
Tonight I tried a couple new recipes that were FANTASTIC!! I got the recipes from one of my favorite food blogs www.whatsonmymenu.blogspot.com/.
** The comments are from her blog but I agree 100%. **
1- 8 oz. package cream cheese (I used 1/3 fat kind)
1 cup grated parmesan cheese, divided
1/2 cup margarine (I used 4 T)
1/2 cup milk (I used 1% and added some extra to thin out the sauce a bit at the end)
8 oz. fettuccini noodles, cooked & drained (I used gluten-free spaghetti noodles)
fresh parsley for garnish
In a large sauce pan stir together cream cheese, 3/4 cup parmesan cheese, margarine & milk over medium heat until smooth. Pour over noodles & top with the rest of the parmesan cheese
**Top with Rosemary Ranch Chicken!!!**
The Recipe Club and we all absolutely loved the unique flavor of the marinade...seriously delicious!!!
1/2 cup vegetable oil
1/2 cup good ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon rice wine vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar
4-6 skinless, boneless chicken breasts
Mix all top ingredients in a medium bowl. Stir until sugar is disolved. Place chicken in a gallon size Ziplock bag. Pour marinade over chicken. Squish bag around until all chicken in coated. Refrigerate until ready to use at least 30 minutes, preferably a few hours or overnight (I only had time to let it marinade 1 hour). Grill on the BBQ or in the oven on broil. (I used a grill pan)
They were just so good I had to share!