Tuesday, June 29, 2010
Monday, June 28, 2010
Thursday, June 24, 2010
Sunday, June 20, 2010
It probably feels that way, but this blog isn't turning in to a recipe blog, I promise. It's just for now, while the weather sways between sunny and kindof warmish and freezing and overcast/rainy there aren't a whole lot of adventures going on in my life. Plus, I'm really trying to focus on finding on job so that doesn't make for very exciting days, either.
Saturday, June 19, 2010
Tuesday, June 15, 2010
Thursday, June 10, 2010
Recipe from Kevin and Amanda via the Pioneer Woman (They also have really nice step-by-step pictures on their blog you should check out for more details.)
Here's What You'll Need
1 lb boneless, skinless chicken breasts
Montreal Steak seasoning (I didn't have this so I used some other chicken seasoning we had)
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce (I didn't know what this meant so I used some really plain, organic pasta sauce)
1 cup heavy cream (I used 300 ml of whipping cream)
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped (Didn't have)
6-8 fresh basil leaves, chiffonaded (Boyfriend was supposed to bring this home from his parents' bush but he forgot)
Rinse chicken breasts in cold water. (Oops!)
Layer between sheets of wax paper and pound to even thickness. (I just cut my chicken in to really thin strips)
Season both sides with Montreal Steak seasoning.
Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat.
Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool.
In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions.
Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins).
Add the chicken broth to the pan and allow to reduce by half.
Meanwhile, slice chicken.
Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine.
Season with salt and pepper to taste. Turn heat to low. (Mine didn't need any salt so taste before adding)
Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. (I also tossed the chicken in to the mix.)
Serve pasta on plates, top with sliced chicken.
Monday, June 7, 2010
Friday, June 4, 2010
Thursday, June 3, 2010
ETA: Well I certainly have great timing as June 4th is National Doughnut Day, too funny!
- 2 1/2 cups flour (plus lots of extra for when you roll the dough out)
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 1 egg
- 1/4 cup butter
- 2 teaspoons vanilla extract
- 2 quarts oil for deep frying (I put about half a cup in the bottom of my wok and topped it off with probably another 1/4 of a cup halfway through so don't waste all this oil from the start)
- Stir the dry ingredients together.
- Mix in the milk, beaten egg, and vanilla.
- Heat the butter until melted and beat in to the flour mixture.
- Let chill for one hour.
- Bring oil to 370 degrees. (I didn't have a thermometer so just get the oil nice and hot and turn it down if your doughnts start to brown to quickly)
- Knead and roll out dough, then cut with a thick, round cutter. (My dough was VERY sticky so you'll probably need to add a lot of flour to keep it from sticking. I used an extra large mug for my outside circle and an egg cup for my inside circle.)
- Using smaller circle, cut out the middle to create a doughnut shape.
- Drop doughnuts into oil until they cooked through and light brown then immediately drop in to your cinnamon and sugar mixture.
Wednesday, June 2, 2010
An area that has become a swamp where there was never water last year.
The little flash of color in the top left is one of two rainbow lorikeets that flew past me as I walked close to their nesting spot.
I think this might be garlic. We have a garlic plant in our front yard at home and these flowers look really similar.
Someone thought it would be a good idea to try and build a castle in our neighborhood. They ran out of money and it was never completed.
Isn't this one freaky? I've never seen a mushroom like it. It looks like it should be from a Super Mario Brothers game. There is a little fly on top and I don't know if this mushroom was its home or its deathtrap.