My adventure in cooking

This has been a big hit with BF. It's so easy and can be stuffed with whatever you have in the fridge. Its a little time consuming but I like to prep before I go to work and BF puts it in the oven when he gets off work.

I found Stuffed Italian Chicken in a Slightly Indulgent Tuesday email and I had some chicken that needed to be cooked. It is so perfectly simple and also can make a special weeknight dinner.

I butterflied and pounded down a boneless, skinless chicken breast. Then I stuffed it with cottage cheese, olives, and gorgonzola cheese. I rolled it all up, covered it in spaghetti sauce, and baked until done.

It even got the BF seal of approval/make it again now please!

:)

:)

I Just Can’t Get Enough

Let me start by saying this:

I know I haven’t posted in a while. I’ve had a tough semester. As it neared to an end it only got worse. I was unbelievably stressed and it showed in my blog posting, taking pictures, and sleeping. Between finals, the stress of my final semester as a college student, and moving part of my life crumbled. Please understand that with this new part of my life/year/decade I vow to be a better blogger.

And learn how to cook.

And it all started with this chicken.

BF wanted to make a nice dinner so I looked up something easy, fairly cheap, and something we would both enjoy.

You can never go wrong with anything The Pioneer Woman makes, so we tried to be almost as awesome as she is.

I think we succeeded with this chicken.

The Pioneer Woman’s Spicy Roasted Chicken Legs

Ingredients

• 24 whole Chicken Legs
• 2 sticks Butter
• 1 Tablespoon Hot Salt (or You Favorite Seasonings)
• ½ cups Lemon Juice (or To Taste)

Preparation Instructions

Melt 2 sticks of butter in a saucepan. Pour ½ cup of lemon juice (fresh or bottled). Now add your seasonings. In this case, 1 tablespoon of Morton’s Hot Salt. You can use whatever seasonings makes your skirt fly up, be it minced garlic, salt and Cayenne pepper … let your imagination run wild. Stir it together until combined.

Rinse and pat your chicken legs dry. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Sprinkle them with some more of your seasonings.

Place them into a 400-degree oven for 30 minutes. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely. Remove them when they are nice and golden brown.

Let me just say that the first time we made this chicken was in November. We haven’t stopped making it since.

Try it. You’ll LOVE it.

:)

Rollin Rollin Rollin

BF and I made eggrolls and chow mein noodles for dinner today.






After having bought sriracha on a whim, BF was wondering what to put it on. He sauteed Kansas City Steaks ( YUM!), red onion, green onions, garlic and soy sauce and then we started stuffin and rollin!

... and then frying.
Because he loves fried everything.

And they were awesome!

I see more eggrolls and chow mein stir fry in our future.



:)

It's Dinner Time

MMmmMMM

Delicious.

I love mussels and fries. They remind me of Ile de Re. But sometimes you have one of those days where you need an extra push to do anything. Today was one of those days.

And that is why everything on my dinner plate was previously frozen. It's so much easier. And yummy!


:)