Recipe Thursday

Parmesan Chicken and Rice

This was one of the best recipes that I've ever made. It was so delicious and had a great flavor from the mushrooms. The cheese also made it really good as well.

Ingredients
1 TBSP olive oil
1/2 Cup chopped onion
1 tsp bottled mince garlic
1/2 tsp dried thyme
1 8-ounce package preslided mushrooms
3/4 lb boneless chicken breast, cut into bite sized pieces
1/2 cup dry white wine
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup uncooked instant rice
1 cup less-sodium chicken broth
1/2 cup grated fresh Parmesan cheese
1/4 cup chopped fresh parsley

Directions
1. Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; saute 5 minutes or until onion is tender. Add chicken; saute 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
2. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

Notes
Yields 4 servings, about 1 cup each. I added double rice and double cheese to make it super yummy!

It Sure Doesn't Look Like November Out There

Last weekend, Mircea and I invited his mom out for her first trip on the boat. We had a good time, despite Rodica saying as soon as she got on the boat "Um, I forgot that I get seasick", but she didn't get sick and had a great time. I love this picture of the two of them because they are definitely having a lot of fun. And boy was it windy!!!

I haven't been taking a lot of photos lately. I keep promising myself that next summer I'm taking a photography class at the local college. It will be my graduation gift to myself (more school?) because I've always wanted to do it.

Not much going on here. Haven't done much of anything the last few days except watch a ton of tv. It has been great to be a lazy bones around the house, and the cats are enjoying the extra snuggle time with their parents. I'll write more later...I want to talk about all the tv we've been watching, but if I post about it now, well then that's too much in one post!

Recipe Thursday

French Onion Soup

From the Kitchen of Robyn Warner.
This is so tasty we have it once a week at our house. Better than our neighborhood restaurant.

Ingredients
6 onions
1 clove garlic
3 Tbsp Butter (I omit this to save calories/fat)
4 cans beef broth
1 1/2 tsp worchestshire sauce
1 pkg Lipton Onion Soup Mix
1/8 tsp black pepper
Baguette style bread
1/2 cup swiss cheese

Directions
1. In large skillet, cook onions, garlic and butter 30-40 minutes until tender. (Covered)
2. Add beef broth, worchestshire, pepper, and onion soup. Cook 1 1/2 hours on med/low heat or slow cooker for 5 hours low or 2 1/2 hours high.
3. Serve topped w/baguette and cheese.

Notes
Sometimes I used croutons instead of bread and it actually tastes pretty good. I also often use Sargento shredded parmesan cheese and it melts so nicely in the soup.

Tuesday Morning & I'm a Happy Gal

I cannot get the John Mayer song "Dreaming with a Broken Heart" out of my head, and it just makes me so sad. I don't have anything to be particularly sad about right now, but this song just gets me every time. I blame Patty, since she talked me into loving this cd...

Nothing too exciting going on here right now. Mircea and I are sort of just "existing", but we aren't fighting at all, so that's something. Grad school isn't too busy either, which is nice, because next semester will be the most painful, but it will be over in May and I will have my MBA. Woo hoo!!!

I'm working from home until Friday. I'm taking a class that involves talking on the phone all day, so I figured I could just do that from home, and stay in my pjs and curl up with those cute kitties. Speaking of kitties, little Stinky/Squeaky is at the vet right now with Mircea as she has something on her little chin. It seems like it could be a growth or something, but we'll find out in a few hours. Poor little sweetie. I gave her a little kiss this morning and told her that she'd made it 18 years, let's strive for another 18. We'll see about that!

Wishing you all well. I'm starting to get in the holiday spirit, which is hiliarious because I always hated the holidays. A great friend taught me how to love it though, and I'll be forever indebted to him because they're so much easier to get through when you aren't dreading them.

***Update***
Mircea got home from the vet and Squeaky does have a tumor in her little chin. The Dr. said that they could do a lot of things to remove it, but that she wasn't feeling any pain and if she started feeling pain we could go from there. I feel like a bad parent, but we decided not to have it removed unless she starts feeling pain...and even then they may not be able to alleviate her pain. So we'll see. Pray for our little tuxedo baby!***

Recipe Thursday

I made this for dinner last night and it was really tasty. I'll post a picture tomorrow-the battery on my camera died and is now charging so I can upload it. Enjoy-this was awesome!


Greek Style Shrimp Scampi & Linguine

Ingredients
1 pound linguine
Salt
1 pound medium to large shrimp, deveined and peeled, tails removed
Pepper
1/3 cup extra virgin olive oil
4 cloves garlic, thinly sliced
A couple pinches of red pepper flakes
1/2 lemon, zested and juiced
2 sprigs oregano, finely chopped
A handful of pitted kalamata olives, chopped (I used black olives b/c I live in podunk maryland where you can't find a kalamata to save your life)
1/2 cup white wine (eyeball it)
1/2 cup flat leaf parsley, chopped
1 cup feta cheese crumbles

Preparation
Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
Season the shrimp with salt and pepper.
While the pasta water comes to a boil, heat oil in a deep skillet with garlic. When garlic is brown, remove and reserve. (I took it out and put it back in at the end) Add shrimp and cook 3-4 minutes. Add red pepper flakes, lemon zest, oregano, olives and wine and cook together a couple of minutes more. Remove from heat.
Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute, then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.