Monday, March 29, 2010
I love love THIS BLOG, and check it often...when my mother in law was here she bought some balsamic vinegar for salads and we had a whole bunch left when she was gone, and I seriously do not know how to use up balsamic vinegar. Although I must say, I felt pretty darn grown up and fancy having a bottle just chillin' in the cupboard. ANYWAY, I saw this recipe in the archives of said blog and gave it a shot...oh my, who knew that a..ahem..balsamic reduction, could produce such yummy results?! first of all, how can you not feel like the coolest chef around making something that includes a balsamic reduction (just boiling the vinegar until it turns to syrup but still...)?
One tip, I have never done a reduction before and almost screwed it up, just let it boil away on high, it will eventually foam up, let it. After the foam subsides you'll have your syrup..so cool! Also, I uppped the vinegar content to 1 1/2C. It may seem like you wont have enough, but once you stick it under the broiler it thins out and coats the chicken...its very likened to teriyaki but more grown up and fancy tasting :)
6-8 skinless chicken thighs
1 T olive oil
1 small onion, sliced thinly
salt & pepper
1 T dried rosemary
1 c balsamic vinegar
6 cloves garlic, sliced
1. Preheat oven to 450 degrees. In a 9×13 baking dish, toss around onion slices and olive oil. Add chicken to dish and sprinkle with salt, pepper and rosemary. Peek in on the chicken to make sure that the onions don’t burn up.
2. In a small saucepan, bring the balsamic vinegar and garlic to a boil. Keep sauce boiling until it reduces into a nice thick, syrupy consistency. Turn off heat and set aside.
3. When chicken is cooked, about 45 minutes later, scrape up all the onion bits from the bottom of the dish to loosen all the yummy bits and then pour over balasamic vinegar sauce over the chicken. Set dish to broil for 2-3 minutes or until bubbly. Serve with sauce heaped over chicken.
Monday, March 22, 2010
SO! I'm totally gonna get killed for this...bwahahahah! the joys of being the oldest sister....vengeance is mine suckers!! I doubt my sisters read my blog, even though they say they do...so if they DO in fact read it, then I'm sure I'm about to get grilled, hahaha, ooo...i can't wait! Love you ginge and pill...oops, meant ange and ill. big kisses from your BIG SISTER! whee!!!
"The more I see of the world, the more am I dissatisfied with it; and every day confirms my belief of the inconsistency of all human characters, and of the little dependence that can be placed on the appearance of merit or sense." -pride and prejudice
I feel a big vent session coming on...(laugh).. I'm reading the classic Charlotte Bronte novel, Villette, and saw the pictured book, at our Barnes and noble bookstore...I mean seriously, the literary junk that kids read these days...its no wonder our country is where it is. Pride and prejudice...vampire style? Seriously?
sigh...okay. more later..but wow, the books in the "junior fiction" section made me almost laugh. What happened to imagination and depth? prose and pathos...concept and cadence? Honestly, I think you could read the first and last page of any of those books I saw, and get the whole point of the story in one fell swoop. They were that shallow.
more later. ha.
Monday, March 15, 2010
Wednesday, March 10, 2010
Annually, 46 million babies die from abortion worldwide. That’s approximately one baby being aborted every two seconds.
Abortion in the United States
An estimated 48 million babies have been aborted since 1973. Approximately 24% of all U.S. pregnancies end in abortion.
And they're screaming about dying trees? In a forest Full of them? Imagine them saying all this inside a planned parenthood...they would be starkly contrasted with reality and maybe for once the little lightbulbs would begin to flicker in their misguided brains and agendas.
Saturday, March 6, 2010
Okay, so I love love lemony, caper-y, delicious chicken, but it always seems so scary to try to make, but fear not my friends..fear not. I have found the bomb recipe!! I wanted something quick, easy and very similar to a dish I had at a sicilian cafe here in chico. And this recipe totally hits the spot...I add a big huge squeeze of lemon over the top of everything...and we served this with angel hair pasta tossed with mozz. cheese and butter and some veggies...it does use a lot of butter...but really...butter isn't THAT bad for you...and the result is not at all heavy, in fact you feel like you're eating something super fresh, healthy and high class..which is pretty fantastic I must say...SO! here goes...Melt in your mouth lemon chicken.
20 min/ 10 min prep
about 3 boneless skinless chicken breast halved
1 1/2 cups of flour
1/3 cup of butter
2T olive oil
salt and pepper
4T parsley finely chopped
1. Dry chicken and either pound it (or trim it really thin with poultry shears like I did) evenly flat. coat with flour
2. Melt butter and olive oil in a large skillet over med/high heat
3. Cook chicken breast approx. 3 min on each side or until browned and cooked through
4. Remove chicken from skillet and season with salt/pepper. (keep warm in oven while you make the sauce)
5. Add remaining butter to skillet to melt while scraping up browned bits from the bottom
6. Remove from heat once melted and add parsley and juice from the lemon. Cut up some lemon into thin slices to serve as a garnish
7. Pour the sauce while it is still hot, over chicken and serve!!