Enjoying

This past Sunday Dave went to an early meeting, which when the alarm went off I was like what day is it, what time is it, where are you going? Well, he had to remind me that he had a church meeting. So when he got back we were getting ready and he wanted to lay down, but Sarah wanted to be with her Daddy. Aren't they so sweet!

This past week it was nicer outside, so we went over to Papa's. Jonathan and Sarah went over on their cars and trike. Jonathan found his Spiderman helmet and so of course Sarah had to have a helmet too. It was very cute! But I had to pretty much push Sarah the whole way cause she was so SLOW!

Naps of course are a struggle, and this past week during one of the days she decided to cry and not nap. I went in there and talked to her about options that she had during quiet time. And one of the options was to take her blankets and rest on the floor. Well, she decided to incorporate this during bed time!

Last week I tried a new recipe from a blog and failed, but this week I pulled out a old good recipe and found redemption. Boy, do I feel good (and it was fast too)

Oh, and by the way I am caught up on scrapbooking for both Jonathan and Sarah! So HAPPY!

Dessert Request

So there was some requests for this wonderful dessert! It is suppose to copy Chilli's molten lava cake.
1. First get big cupcake tin and mix a chocolate cake up, then pour it in the different tins. Cook till done (I was thinking that regular cupcakes would work too cause then it would be a better size!)

2. Then let it cool and after it cools, trim the tops so there is no longer a bump on the cupcake. Then turn over the cupcake so the bottom now is on the top. Cut around the cupcake and scoop out some of the cake so that you can put the fudge in.

3. Then warm hot fudge up in the mirco, and then scoop fudge in the cupcake and then place in the freezer for a few hours (or however long you want). When you are ready to serve place in the mirco, tell the fudge is warm throughout.

4. Then place vanilla ice cream on top and then drizzle magic shell on top. I garnished raspberries to make it look pretty. Then enjoy!

Chicken Piccata

Chicken Piccata

2 large lemons
4 boneless, skinless chicken breasts (about 1 1/2 pounds), sliced crosswise into cutlets
Table salt and ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil1 small shallot , minced (about 2 tablespoons) or 1 small garlic clove, minced (about 1 teaspoon)
1 cup chicken stock or canned low-sodium chicken broth
2 tablespoons small capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves

1. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
2. Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice; reserve.
3. Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.
4. Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.
5. Add shallot or garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.

I made this tonight for dinner-I thought it was great! I like to try new things but most of the time I don't really like what I make. But I thought that this was great with the lemon and capers- tender chicken. It was way easy! It only took a half an hour!

Soup

So I like soup and Dave doesn't. I like to make it cause it usually is easy to make, cheap and good. Well, Dave doesn't feel that it fills him up. But, tonight I made vegetable soup from "Dinners on Me"( http://dinnersonme.blogspot.com/) - and Dave liked it!! He said that I could make it again! So we finally have success! (She cooked some bacon with it so I could sprinkle it on top. HOW could I not like it? It has bacon with it.)

Wonton Chicken Salad

1/2 Package Wonton Skins
1 Head Shredded Lettuce
4 Chicken Breasts
1 can Water Chestnuts
1 whole Green Onions-cut

Sauce
1/2 cup Sesame seeds
4 TBLS Sugar
1 tea MSG
4 teas Seasoned rice vinegar
1 teas Salt
1/4 cup Sesame oil


Cut wontons into 1/4" strips, separate and fry in oil until golden brown. Biol Chicken breast until tender and cut into bite size pieces. Mix together sauce- (I don't use MSG). Mix chicken with sauce add green onions, sesame seeds and water chestnuts (I don't put water chestnuts in it). Just before serving mix chicken with lettuce and toss in wontons. Serves 8 people.

Marcie here is the recipe that you wanted. We had this at sister's weekend and Marcie was craving it. Liz said I should blog it, so here it is!