1. Zach and I are going on a date tonight, while Zachary stays with my parents. I’m VERY excited about it.
2. Zach had a work event this weekend at the FedEx Forum. While he was there, he got to play. He thought he was really funny when he took this first picture. Crazy guy.
3. My friend, Laurie, lives in Seattle, and this week, she mailed me some of the best organic, fair-trade coffee I’ve ever tasted, grown in Ethiopia. She’s SO great.
4. Here are a couple recipes I tried last night… Zachary loved it and Zach wouldn’t stop raving.
The first was Crispy Baked Chicken Fingers From Annie’s Eats.
2 cups panko breadcrumbs
2 tbsp. canola oil
½ cup all-purpose flour
1 tsp. garlic powder
½ tsp. salt
¼ tsp. cayenne pepper
3 large egg whites
1 tbsp. water
1 tbsp. Dijon mustard
1 tsp. minced fresh thyme or ¼ tsp. dried
1½ lbs. boneless, skinless chicken breasts, cut into ¾-inch wide strips
Preheat the oven to 475˚ F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.
In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, mustard and thyme.
Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet. Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 10-12 minutes. Serve warm.
As a side, I made Potato Bundle’s From Faith’s “Simple But Delicious” Blog,
They were SO good.
6 whole Russet potatoes (cut into small bite size pieces)
1/2 whole Yellow Onion, diced
1 stick of butter
1/2 cup Heavy Cream
Salt to taste
Paprika to taste
Black Pepper to taste
2 tablespoons minced parsley
1. Pile potatoes and onions on a square of foil.
2. Add 2 tablespoons of butter to each foil. Splash on cream to each pile.
3. Then sprinkle on salt, paprika, and black pepper to taste.
4. Sprinkle minced parsley over the top.
5. Wrap bundles tightly and bake 375 degrees for 45 minutes, or until extremely tender.
6. Serve bundles right on the dinner plate.
5. Zach bought me the new iphone 4. I love it. LOVE IT. I’m SO not a tech junkie, but this thing has been GREAT. Here are a few pictures taken with it recently. And yes, I do realize half of these pictures are of food. Don’t judge.