Tag Archives: delicious

Kale Chips!

I have bought more than one bunch of kale thinking I would get around to making kale chips. Not so much. This time, however, things were different. I actually did it! They are tasty little buggers, eaten hot off the baking tray. They are a little less exciting the next day, after softening in the olive oil. That said, they make a terrific snack for movie, game or TV show watching, or anything else, really.

The recipe I used is from The Kitchn, of course, and here are the pics:



I know–the before and after baking pictures don’t really look that different. But it was nice and tasty!

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Filed under Cooking, Excitement, This could get ugly, Uncategorized

So, yeah…

Wow, as usual, I have definitely fallen out of the habit of blogging! It’s been a very busy couple of weeks, which generally helps me slack off on updating. I skied the heck out of Mount Baker this weekend and whipped up a lovely batch chorizo-egg burritos for breakfast one morning (and then came home and found a recipe in Bon Appetit!), while my husband made French toast from my homemade bread the next morning.

Other than that, I made chicken Monterey tonight (well, Mozzarella, actually. I didn’t have any Monterey jack.) That said, it was pretty delicious, and of course, I forgot to take photos. However, here’s the recipe for your enjoyment–I got it from my mom, who made it many times in my youth:

Makes 4 servings

4 boneless, skinless chicken breasts (halves work too)
1 medium lemon
Salt and Pepper to taste
Paprika to taste
2 oz Monterey jack cheese (Mozzarella works in a pinch), cut into 4 slices
1 medium egg
2 tsps Romano or Parmiggiano cheese
1/2 tsp dried tarragon leaves
1/2 tsp chicken bouillon granules
2 TBSP flour
Olive oil

Preheat oven to 375 degrees

Place chicken on a plate and squeeze lemon juice evenly over each piece. Sprinkle with salt, pepper, and paprika.

Cut a pocket in the thickest side of each chicken piece large enough to stuff the cheese into, and place a cheese slice into each pocket and pinch the sides closed.

In a small bowl, combine egg, Romano cheese, tarragon and bouillon. Beat well. Coat each piece of chicken, both sides, with flour and dredge in egg mixture.

Warm olive oil in a medium skillet over medium-high heat and add the chicken after dredging. Cook for 2-3 minutes on each side or until browned. Once browned, place chicken into a baking dish and bake uncovered for 10 minutes or until juices run clear.

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Filed under Cooking

Shout out!

I completely spaced on taking a picture, but my wonderful husband whipped up biscuits and gravy from scratch for breakfast this morning. Apparently I am not the only one who has caught the DIY bug around here!

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