The number of site visits has reached an all-time high!
Way to go readers!
10.29.2011
All-Time High!
I glance at my blog stats every once in awhile and today got a lovely surprise.
The number of site visits has reached an all-time high!
Way to go readers!
The number of site visits has reached an all-time high!
Way to go readers!
What's next?
My last day of working for LMP was yesterday. It's bittersweet. I was finally in a good swing and feeling really good about what I was accomplishing and providing. I do know, though, that moving back to Decorah is exactly what Gary and I need right now. We need to live in a community where we will be the very best versions of ourselves and where we can grow as a couple - that place is Decorah through and through. Of course I'm nervous about what the future looks like but I am also excited for the unknown. We've had a tough year so far but we've been able to bounce back. I have a new resolve that I haven't had in a super long time. It's not purely based on lofty dreams and excitement that I usually have. It's got a firm grip on reality AND lofty dreams and excitement. It'll be important to remember that yes, we both quit our jobs in a really tough economy and we may not find exactly what we're looking for right away. BUT we'll have Decorah. At the end of the day, that is the most important thing.
We are building our life in Decorah and not somewhere else.
SHORT-TERM GOALS
V to find a job
G to find a job
V to volunteer**
LONG-TERM GOALS
Find a starter home
Move out of the in-law's home
**I keeeeep forgetting to blog about this: I volunteered for DecorahReads! It's a program at the Decorah Library where a 7th grade class picks out a book to read. I, then, come in to pick a book that I'd like to read - that's how we're paired up. Then each week for three weeks, we both read 1/3 of the book, right down our thoughts, and meet to discuss what we've read. I am really excited to do this! [And I thought Amanda would be proud :-)] We pick our books on November 8th. Can't wait!
We are building our life in Decorah and not somewhere else.
SHORT-TERM GOALS
V to find a job
G to find a job
V to volunteer**
LONG-TERM GOALS
Find a starter home
Move out of the in-law's home
**I keeeeep forgetting to blog about this: I volunteered for DecorahReads! It's a program at the Decorah Library where a 7th grade class picks out a book to read. I, then, come in to pick a book that I'd like to read - that's how we're paired up. Then each week for three weeks, we both read 1/3 of the book, right down our thoughts, and meet to discuss what we've read. I am really excited to do this! [And I thought Amanda would be proud :-)] We pick our books on November 8th. Can't wait!
10.22.2011
What's for Dinner {4}
Gary craves chicken tacos, I crave meatballs. I've been DYING to try this recipe for months and finally got up the courage the do it. The thing holding me back? The mozzarella. I've never been a fan of the little or big balls of fresh mozzarella but I had to take the plunge. They aren't bad when cooked so I'm not quite sure what I was afraid of.
Mozzarella-Stuffed Meatballs
The other reason why I wanted to to make these so badly was because of the ingredients list. I make a mean meatball but this recipe took it to a whole other level. Gary doesn't like a few things in the ingredients but I made sure he wasn't around when I was combining :)
Ingredients (I adapted the list a bit):
1 lb ground chuck
1 lb ground turkey
1 large egg
1/2 cup bread crumbs
1/2 cup fresh grated parmesan cheese
2 T minced garlic
1 T Worcestershire sauce
1 T dijon mustard
1 T Tabasco
Salt and Pepper - to taste
Mozzarella balls - I used the small pearls
Preheat oven to 350 degrees F.
Place beef, turkey, egg, bread crumbs, Parmesan, garlic, Worcestershire, mustard, Tabasco, salt, and pepper into a large mixing bowl, stirring until combined. Make 16 meatballs and press into the center of each with your thumb to make room for cheese ball. Place cheese (or multiple pearls) in middle then enclose the cheese, making sure the cheese is completely covered. Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.
Serve over top your favorite pasta and spaghetti sauce.
For the record: GARY LOVED THEM. every bit of them :)
Mozzarella-Stuffed Meatballs
The other reason why I wanted to to make these so badly was because of the ingredients list. I make a mean meatball but this recipe took it to a whole other level. Gary doesn't like a few things in the ingredients but I made sure he wasn't around when I was combining :)
Ingredients (I adapted the list a bit):
1 lb ground chuck
1 lb ground turkey
1 large egg
1/2 cup bread crumbs
1/2 cup fresh grated parmesan cheese
2 T minced garlic
1 T Worcestershire sauce
1 T dijon mustard
1 T Tabasco
Salt and Pepper - to taste
Mozzarella balls - I used the small pearls
Preheat oven to 350 degrees F.
Place beef, turkey, egg, bread crumbs, Parmesan, garlic, Worcestershire, mustard, Tabasco, salt, and pepper into a large mixing bowl, stirring until combined. Make 16 meatballs and press into the center of each with your thumb to make room for cheese ball. Place cheese (or multiple pearls) in middle then enclose the cheese, making sure the cheese is completely covered. Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.
Serve over top your favorite pasta and spaghetti sauce.
For the record: GARY LOVED THEM. every bit of them :)
What's for Dinner {3}
This What's for Dinner post was inspired by Leta. She had written on my Facebook that October 17 was "National Pasta Day." I know it's crazy, but I didn't have any pasta that day. I HAD to make up for it somehow.
October 18 - Tuna helper
October 19 - White cheddar chicken pasta
October 21- Mozzarella-stuffed meatballs with linguine
I'd say I definitely made up for it (and gained a few pounds!) :)
Here is the details on the White Cheddar Chicken Pasta I found on Pinterest. Gary and I had our doubts throughout the cooking process but surprisingly we LOVED it! And it made excellent leftovers.
For the chicken:
1 lb boneless, skinless chicken breasts - trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 T fresh thyme
1/2 tsp salt
1/2 tsp pepper
1 T extra virgin olive oil
Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt, and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.
For the pasta:
1 lb rotini
2 T butter
2 T flour
2 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine
1 T Dijon mustard
8 oz sharp white cheddar cheese, cubed
2 cups milk
1 T fresh thyme
1 T fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste
Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce.
Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.
**The picture certainly does not give this recipe justice.
--
Here is an updated photo from 5.31.13
October 18 - Tuna helper
October 19 - White cheddar chicken pasta
October 21- Mozzarella-stuffed meatballs with linguine
I'd say I definitely made up for it (and gained a few pounds!) :)
Here is the details on the White Cheddar Chicken Pasta I found on Pinterest. Gary and I had our doubts throughout the cooking process but surprisingly we LOVED it! And it made excellent leftovers.
For the chicken:
1 lb boneless, skinless chicken breasts - trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 T fresh thyme
1/2 tsp salt
1/2 tsp pepper
1 T extra virgin olive oil
Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt, and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.
For the pasta:
1 lb rotini
2 T butter
2 T flour
2 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine
1 T Dijon mustard
8 oz sharp white cheddar cheese, cubed
2 cups milk
1 T fresh thyme
1 T fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste
Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce.
Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.
--
Here is an updated photo from 5.31.13
What's for Dinner {2}
Gary has had cravings for chicken tacos for quite some time. Really, he's had cravings for all the foods his mom can make for quite some time. Clearly, my cooking skills don't quite add up :)
We've had chicken tacos a few times so thought that even though anyone can make these, it deserved it's very own What's for Dinner blog post.
Let me begin by saying - THEY ARE SO GOOD.
Ingredients:
1 lb Chicken tenderloins, left in strips or cut down to whatever size you want. I usually cut them down a bit.
2-3 T extra virgin olive oil
Goya Adobo All Purpose seasoning - Lemon & Pepper flavor - TO TASTE
Salt & Pepper - TO TASTE
Tortillas - I prefer the medium size but you can use small or large too
Shredded cheese - we usually get a blend
Shredded lettuce
Lime
Guacamole, if desired
Sour cream, if desired
Directions:
Put evoo in skillet on medium-high heat. Add chicken. Top with Goya seasoning, salt, and pepper. Cook chicken on each side for 3-4 minutes or until cooked through.
Heat tortilla (I do mine in the microwave). Create your taco. Gary and I do this completely different so I'll leave that up to you guys. Really, who wants to ruin a taco with guac and sour cream???
Top with lime juice and enjoy :)
**Gary's taco - he's weird and puts his chicken on top of everything :)
We've had chicken tacos a few times so thought that even though anyone can make these, it deserved it's very own What's for Dinner blog post.
Let me begin by saying - THEY ARE SO GOOD.
Ingredients:
1 lb Chicken tenderloins, left in strips or cut down to whatever size you want. I usually cut them down a bit.
2-3 T extra virgin olive oil
Goya Adobo All Purpose seasoning - Lemon & Pepper flavor - TO TASTE
Salt & Pepper - TO TASTE
Tortillas - I prefer the medium size but you can use small or large too
Shredded cheese - we usually get a blend
Shredded lettuce
Lime
Guacamole, if desired
Sour cream, if desired
Directions:
Put evoo in skillet on medium-high heat. Add chicken. Top with Goya seasoning, salt, and pepper. Cook chicken on each side for 3-4 minutes or until cooked through.
Heat tortilla (I do mine in the microwave). Create your taco. Gary and I do this completely different so I'll leave that up to you guys. Really, who wants to ruin a taco with guac and sour cream???
Top with lime juice and enjoy :)
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