Sunday, July 31, 2011

Position sense

It's been so long since I've posted, I feel guilty. So here's the 3rd post in one day!!! Aren't you excited?! (I can tell you are.) ;-] Reese likes to claim the leather recliner for her spot when we're chilling out. She pulls herself up to the side and actually swings her butt under her to sit upright like a person. I have NO idea where she gets it. =]

Me: "What the...?"
Reese: "What? You gotta problem?"
Reese: "Yeah, I'm comfortable. What's the big deal?"
Reese: "Here's my opinion about your paparazzo tendencies."

LOL dog and more Reese

The epitomy of a "LOL dog" =]
smilin' Reese
bout a year old here
funny long dog!
Look at dat face! =]

Yard buddies

I came across these pictures as I was perusing my photos and thought I'd share. Reese sure enjoyed stalking around the old backyard with Titus one April afternoon when we were having a beautiful spring about 3 years ago! She kept a really close eye on him and pretended to just be smelling the flowers, like he was, so he wouldn't suspect anything. ;-}

"What are YOU doing out here?"
"You just go about your business, I'll keep watch."
"Did you find something good and stinky?"
"Really? Do I HAVE to suffer the indignity of this mutt as a babysitter?"
Reese: "Did you hear that?!" Titus: "Yeah, whatev."
"Oooh, what did you find?! Is it stinky?!"
"Keep walkin cat."
"Mom, can I please go back inside?"

Sunday, July 03, 2011

Recipe: Chicken Breasts with Mushroom Sauce

Something you probably didn't know about me...I love to cook! There's just something very fulfilling about cooking food that everyone can really enjoy. Anywho - please forgive me for taking so long to get this recipe to you guys! You know how it is...summer just flies by because we seem to find a way to fill up every precious minute of daylight available before the dreaded winter hits again. =] So, without further ado, here's my favorite way to prepare morels if we are lucky enough to find some in the spring!

Chicken Breasts with Mushroom Sauce
Yield: 6 servings

6 (6-oz) skinless, boneless chicken breast halves; flattened to 1/4 inch thickness
3 tablespoons butter, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces morel mushrooms
4 ounces button mushrooms, thinly sliced
2 cups chicken broth
1/4 cup whipping cream
4 1/2 cups hot cooked egg noodles

1.  Heat 2 teaspoons butter in a large nonstick skillet over medium heat. Sprinkle chicken breasts evenly with salt and pepper. Add 2 breast halves to pan and cook 3 minutes on each side, or until done. Repeat procedure twice with 4 teaspoons butter and remaining chicken. Keep warm.
flattened chicken breasts halves
2. Melt remaining 1 tablespoon butter in pan over medium-high heat. Add mushrooms to pain; saute' 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick, stirring occasionally.
Our bounty

All cleaned up and ready to go

3. Place 3/4 cup egg noodles on each of 6 plates. Cut each chicken breast half into 1-inch thick strips. Top each serving with 1 chicken breast half and about 1/3 cup mushroom mixture.
Mmmm! Delicioso!

close-up of the good-ness *drool*

This was a recipe out of the May 2009 Cooking Light magazine (you can find it on their website too...and it has a pretty picture of a prepared dish on it!). Now, I just typed exactly what the recipe said. When I'm making this dish; however, I don't follow it exactly. I may use just 4 whole chicken breasts (cuz we can each eat at least 1 chicken breast by ourselves!), and if I have more mushrooms, I add more mushrooms! You can't let those puppies go to waste. =] Of course, if you don't have morels, you can use any other kind of mushrooms, but I'd suggest something with a meatier flavor/ shitake. Play around with this recipe and see what you can come up with. Make it your own!