If you recall, I was in a super BM on Saturday.
Luckily, I woke up on Sunday morning refreshed and back to my happy self.
Does anyone remember these books??!! This picture made me a little nostalgic.
I also woke up wanting to cook breakfast for the husband, since he endured my raging unjustified temper the day before.
My first thought was an omelet, and then I happened to pick up a magazine and find a recipe for Cinnamon-Vanilla French Toast.
I’m not really into french toast myself, and had never cooked it before. But I hear it’s super easy, and the husband is a big fan.
So I put on a pot of coffee, and I started to cook.
I was pretty nervous (cooking scares me because I don’t know what I’m doing), but it was way more simple than I thought.
And the husband seemed to enjoy it.
I really need to work on my presentation. Maybe some sliced strawberries on the side next time? Any suggestions?
Cinnamon Vanilla French Toast
- 2/3 cup milk
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/8 teaspoon nutmeg
- 4 slices hearty whole-grain bread
- cooking spray
- syrup
Combine milk, eggs, vanilla extract, cinnamon, and nutmeg in a small bowl; whisk until well blended.Pour mixture into a pie plate or shallow bowl. (the pie plate was genius and worked great)Dip 2 bread slices into egg mixture and let stand for 30 seconds to absorb the liquid. Flip bread over and let stand in mixture another 30 seconds.Heat a nonstick skillet lightly coated with cooking spray (I used PAM) over medium heat. Add 2 dipped bread slices and cook for 2 minutes or until lightly browned. (It was hard to tell when they were browned because the bread is whole-grain) Flip over and continue cooking for one minute or until done. Repeat steps 3 and 4 with remaining bread slices.
I took chicken out yesterday thinking that the husband would be cooking it up for dinner.
Instead, I got inspired and started looking up chicken recipes at work.
I don’t know what’s gotten into me lately. I normally hate to cook, and let the husband do that while I do the baking. But recently I’ve really been in the mood to try new recipes!
After printing out about 10 different dishes, I decided on Chicken Romano with Lemon Butter Sauce.
But there was a problem.
This recipe called for white wine.
I don’t keep wine in the house.
If you remember correctly, I am a beer girl. I do not enjoy wine in the least.
I knew I had to make a trip to the grocery store for a few things I was missing, but to have to go to the liquor store, too?
I’m too lazy for that.
So I did what any normal grown woman would do.
I called my mom.
Me: “Mom, I have a very important question for you.”
Mom: “Ok, what?”
Me: “If a recipe calls for white wine, can I just use beer instead?” (***Please say yes, please say yes***)
Mom: “Nooo!”
She suggested that I go to the liquor store buy a pack of small bottles instead of one big bottle. That way I could use a little, and save the rest (without it going bad) for other recipes down the line.
That turned out to be a spectacular idea. Thanks, mommy. :)
And so did this chicken!
The husband’s actual words were, “This is fucking delicious!”
(Please ignore the things to the left of me - that is the we-just-bought-this-and-it-needs-to-come-upstairs-later pile.)
He also described it as “restaurant quality”.
I’ll have to admit – it was pretty fucking amazing.
I’m sorry I keep cursing, but I need to get across how spectacular this chicken was!
You need to go make it right away.
Go.
Seriously.
Chicken Romano with Lemon Butter Sauce
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup flour
- 3 eggs
- 3/4 cup romano cheese
- 3/4 chicken stock
- 1/2 stick butter
- 1 whole lemon
- 1/3 cup white wine (not beer)
- 1/2 tablespoon dried parsly
Preheat oven to 350. Add olive oil to skillet on medium heat.
Tenderize chicken, then dredge through flour, egg and cheese (in that order). Place in skillet and brown on both sides. Once brown, turn off heat.
Melt butter in a small sauce pan. Add lemon juice and chopped up lemons. Try to discard all seeds. Add white wine and parsley. Let come to a boil. Then pour entire mix into chicken skillet. Add chicken stock to skillet.
Cover and bake for about 20 minutes at 350. Serve with pasta or rice.
Yummmmmmmmm. :)
Aaaaaaaaaand to close out the post, some pictures of Jackson protecting the new ball we got him.
He didn’t go anywhere without it for a whole night.
He even fell asleep with it in his mouth.
