Sunday, March 23, 2014

happy monday...

…baby steps
I hope you had a nice weekend.  I...
  • grocery shopped on Friday which was crazy as we had little fresh fruits and vegetables.  I spent much time chopping vegetables to put into baggies for Nick and me for the week as bags of healthy snacks are always a good thing.  It's well worth the effort.
  • realized I did not take "baby steps" when it came to redecorating our home. I spent much of the weekend tearing down our foyer, living room, dining room, kitchen and closet. Also, I cleaned everything I stored so when it is "put back time", we can do just that. 
  • put some final touches on our room with some living room pieces as I want to get a few new,fresh things for that room.  I need to be thinking all of the time.
  • asked Sarah to come to help me on Saturday to put things together and thankfully she has the day opened.
  • watched Matt Everly compete in the Arnold Palmer Invitational and win which was fun.
  • made this amazing Smothered Chicken Recipe which took a bit of time to do and no one is going to be eating it when I take it out of the oven.  I know I need to get over it so here are a few changes I made.   I did doubled the mushrooms and spinach amounts as those listed on the recipe seemed small.  That being said, I must add that I have never made Creamed Spinach before and this one turned out quite amazing. I used low fat cream cheese which seemed to make no difference as it was creamy and flavorful and just delicious.  The dish rating will soon follow.
  • touched base with Matt as friends hosted a surprise "engagement party" for him and Jen.  Matt was cute a he was happy that Jenny was happy.
Have a great's my last working week before Spring Break!

    1 large bag of spinach leaves
    4 ounces cream cheese
    1/4 C shredded Parmesan cheese
    2 cloves garlic, minced
    3 T red onion, minced
    2 T olive oil
    Salt and pepper to taste
    8 ounce package of mushrooms, sliced
    1/2 stick butter
    2 T olive oil
    1/2 C white wine
    2 cloves garlic, minced
    Salt and pepper to taste
    4-5 boneless chicken breasts
    8-10 slices Mozzarella cheese, cut into 1/8 inch slices
    1 T garlic powder
    1 T seasoned salt, like Lawry's
    1 teaspoon pepper
    Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.
    Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and Parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat.
    For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out.
    Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

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