Last night we made one of our favorite dinners. This is only the second time we've made it but I'm sure we'll be making it a lot this summer - it's easy, quick, healthy and tastes super fresh. It comes from my friend, Jamie who shared it in Hope In The Kitchen Wedding Edition.
The recipe is not very specific - you can make it according to how many people you are serving.
Boneless, skinless chicken breast - I prepared 4 thinly sliced breasts for the 2 of us
Season chicken with salt and pepper. Place chicken a large resealable plastic bag. Add balsamic vinegar - a few tablespoons just to coat the chicken. You can let the chicken sit at room temperature for 15 minutes to marinade or put in the refrigerator for an hour. You will be surprised how much great taste is infused into the chicken in such a short time.
Meanwhile, slice the tomato and mozzarella into rounds.
In a large skillet over medium heat, add some olive oil to the pan, then cook the chicken until done.
You can then stack the tomato, mozzarella, basil and chicken into the desired arrangement. Drizzle all with olive oil and serve.
I know I haven't posted for months and it makes me sad.
I look at my own blog often to refer to my blog reading lists (see left side) and everytime I see that broccoli noodle casserole, I just can't believe I haven't posted since March.
You may think since I haven't been posting, that means I haven't been cooking.
Well, you are partially correct.
I haven't made many new recipes over the past few months.
But I have been cooking...
two little Pankakes...
in my belly!
That's right! Adam and I are expecting twins on November 4.
Everything is going well and the twins are growing fast - already 16 weeks along.
The first few months of pregnancy, I wasn't feeling too hot and didn't have much energy so I really wasn't making any meals that required much effort.
But now I am feeling better - and hungry! - so I'm back at it!
Thanks to Bec, we have this great photo taken at 15 weeks, 6 days.
This is a delicious soup I made for the first time last night. It's a recipe from my Aunt Donna and she put it in the Hope in the Kitchen Wedding Edition. You can use your favorite kind of cheddar - white or yellow.
1/2 small onion, chopped
3/4 cup shredded carrots
3/4 chopped celery
1/2 lb ground beef
4 Tablespoons butter
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup flour
1 1/2 cups milk
2 cups cheddar cheese, cubed
1/4 cup sour cream
In a dutch oven, melt 1 Tablespoon butter over medium heat. Add onion, carrots, celery and ground beef. Cook, stirring occasionally until meat is cooked through and vegetables are soft.
Add the basil and parsley. Stir.
Add the chicken broth and potatoes. You may need to add more broth so potatoes are covered.
Bring to a boil and cook for 12 minutes or until potatoes are tender.
In a seperate bowl, melt the remaining 3 Tablespoons of butter and stir in the flour. Then whisk in the milk.
Slowly add the milk mixture to the soup, stirring constantly. Bring to a boil.
Reduce heat and stir in the cheese. Once cheese melts, stir in the sour cream. Do not boil.