Sunday, November 06, 2005
A good weekend
We had a good weekend...nice and slow, no soccer, no obligations. My kind of weekend. The girls and I cleaned the upstairs on Saturday A.M. It took quite a bit longer than I anticipated. I had Bella pick up her room a few days prior to that and when I really looked a bit closer at it, realized that she had pretty much just shoved everything into whatever crevices she could find....under beds, dresser, bookcase. Oh well....guess that's how kids clean. Then we went to the mall area ate at one of our favorite restaurants (Z 'mariks--there is one in I.C. too), went to Best Buy to look for a computer game and then of course to Target. Can't go out and not go to Target.
I made the above layout the other night. This is the first one ever that has had me and Kent in it. Occasionally we make an appearance, but until now never the four of us all together. The scan is a little messed up, but you can get the picture. In other scrapbooking news, I entered another contest last week. I wasn't one of the three chosen, but I did get an "honorable mention". I have been asked to be a guest designer at their site for either Jan or Feb. Rustic Artisans is the name of the site. Will post more info when I know it.
Made a good recipe tonight for supper. It is a keeper. Sorry for you vegetarian readers out there, but it is a chicken dish =). It is from Cooking Light magazine.
Grilled Chicken and Roasted Red Pepper Sandwichs with Fontina Cheese
1 lb skinless, boneless chicken breast halves
1 T fresh lemon juice
1 T Dijon mustard
2 tsp extravirgin olive oil
1/4 tsp dried marjoram
1/4 tsp dried thyme
5 garlic cloves, minced and divided
1 cup vertically sliced onion
1 tsp sugar
3/4 tsp fennel seeds, crushed
1/4 tsp crushed red pepper
1/4 tsp salt
1 (7 oz) bottle roasted red bell peppers, drained and sliced
1 T red wine vinegar
1/8 tsp freshly ground black pepper
1 (12 oz) loaf rosemary focaccia, cut in half horizontally
4 tsp low-fat mayonnaise
3 oz fontina cheese, thinly sliced
1. Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4 inch thickness using a meat mallet or rolling pin.
2. Combine juice, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip-top bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, and salt, and saute 1 minute. Add roasted bell peppers; cook 5 minutes or until onions are tender, stirring frequently. Stir in vinegar and black pepper.
4. Prepare grill to medium-high heat.
5. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Cool slightly; cut chicken into slices.
6. Spread cut sides of bread evenly with mayonnaise. Arrange cheese on bottom half of bread. Arrange chicken and pepper mixture over the cheese. Top with top half of bread; press slightly.
7. Place stuffed loaf on grill rack; grill 3 minutes on each side or until cheese melts. Cut into quarters. Yield: 4 servings 462 cal. 12.2 g fat
I made a few changes to it either because I forgot to buy the appropriate ingredients, couldn't find the called for ingredients, can't seem to read the directions appropriately and am just plain lazy. I used white-wine vinegar instead of red, asiago instead of fontina cheese, cayenne pepper instead of crushed (that's the one I misread) and was too lazy to walk outside and start the grill so I cooked everything on the stove top and then baked it in a 450 oven for about 5-10 minutes. It turned out well.
Have a wonderful day!