Thursday, March 18, 2010

I'm Still Here!

Sorry it's been so long since I've blogged.  Did you notice I was gone?  LOL  Currently we are in the middle of our annual community dinner threatre.  Here's a picture of the gang!

These are the HiLiters, which is the group I'm in.  We are your waiters and waitresses then do a few singing and dancing numbers before the play starts.  It's an annual event we perform this time every year.  It's a TON of work, but it's a great way to give back to the community.  All money raised supports scholarships, school trips, community needs, etc.  The last performance is this Saturday.  It's kind of bittersweet.  You'll miss getting together with everyone, but at the same time, it's nice to have a few free moments to yourself again.

Now on to something I think you will really find yummy!  This nice chef found me on Twitter and I'm glad he did!  I can't say enough about his recipes!  I got his permission to post his recipe to share with all of you.  You can also sign up to receive his daily email at this site:  www.cheftraveler.com  His recipes are PACKED with flavor and are so good for you!  His emails also include healthy tidbits of information.  It's a great bonus to your day!  Here's one of my most favorite recipes of his so far:

 Chicken Piccata   
This Italian classic is sure to be a hit with the family; you might want to omit the capers and cut back on the lemon juice if you are feeding kids.  You can buy the cutlets ready to go out of the package to save time, or pound them out yourself.  I give instructions below to pound them out if needed.  Butter or cream is usually used to finish off this dish to add richness.  This version is light and clean.
 
Serves 4
Cook time: 25 minutes
 
1          Tablespoon  Olive Oil
4ea.      Chicken Breast Cutlets
4ea.      sliced  Green Onion
2          teaspoons minced  Garlic
1          cup  Chicken Broth low sodium
3          tablespoon  Lemon Juice
2          tablespoon  Capers
2          tablespoon  Parsley, chopped
                       
Method
Heat skillet over medium heat, meanwhile pound the chicken in to thin cutlets between plastic wrap. Add oil and chicken cutlets to the skillet, and cook for a few minutes a side, until cooked through, set aside on plate. Add the green onion, and garlic, to the skillet and cook for a few minutes until the onion starts to soften. Add chicken broth and lemon, and bring heat to high and cook for a few more minutes until reduced by 1/2, scraping any bits on the skillet. Add capers, parsley and chicken, and mix to combine.
 
Per serving:
243.25 calories;    24.75 gram protein;   17grams total fat; 
0gram fiber;   5gram saturated fat;  1.75grams carbohydrates;
72 mgs cholesterol;    465.5 mgs sodium
 
Seriously, you will NOT be disappointed in this recipe, or anything of his!  I serve this one with brown rice and roasted asparagus. My family, which are very picky eaters, have really been enjoying things I've been receiving from him. 

And one more nice thing of the day.  I found an online quilt shop thru Etsy.  This gal is one of the nicest people I've come across.  Between Kym and Chef Jeff, it just doesn't get any better than this!  If you're looking for amazing customer service, high quality fabric very reasonably priced and extremely reasonable shipping costs, look no further!  Just go to: http://www.etsy.com/shop/FabricFascination  Trust me, you won't be disappointed!

I'll be posting more about my quilt retreat too, after the play is over.  It was such a great time, I just have to blog more about it!  I hope this finds you all happy and healthy!  Take care!

1 comment:

jules said...

Great show last night!! Thanks for getting my tickets. Love the new recipe newsletter you suggested. Keep on blogging!