It's so nice to be home. Yesterday I met Brian at church for the 11:00 service, he had to greet at the 9:30 service. My aunt Molly and her friend came to see me yesterday afternoon and brought me some fun scrapbook goodies :) I'm itching to play with them. Today I finished a baby album for a friend who had a baby nearly 2 months ago. I must get it mailed to her this week! I'll scan and post pictures of it later. It turned out really well, clean and simple just the way I like it. We went to my aunt and uncle's for dinner last night. Tonight I"m making chicken italian in foil which I blogged about awhile back. It's a favorite...and EASY clean-up. Below is another recipe that I saw Giada make on Everyday Italian this afternoon. It looks mighty tasty.
|4 skinless chicken breast halves, with ribs |
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
I have a dr checkup tomorrow afternoon. They want to check my bloodwork AGAIN...seriously I was stuck 24 times in the hospital...3 were for IV's and I was only there for 4 days! So, I hope I have one vein that will work...my arms are still pretty bruised and beat up! I will never get used to needles...I need to have a t-shirt made that says "HI, I'm a hard stick"...seriously! It's pretty bad when you're the one selecting the veins to be used...or not used. I know by now which ones work and which ones don't...and I get so ticked when a tech or nurse ruins a vein because they think they know better than me...ok...enough about that...off to make dinner...have a great evening...