Mushroom Pasta

It's been awhile since Blake and I made a nice home cooked meal.  Last week I was house sitting, and this week I had classes and internship that took over my life.  We normally save our weekends for going out to dinner, but this weekend we decided to enjoy the loveliness of our 800 sq. foot apartment. (Can you tell we're ready to move?)

We went to the grocery store without any idea of what we were going to make.  After debating between chicken and pork, we ended up with thin cut chicken breasts (I recommend the thin cut for this recipe because it will cook faster).  I do not like mushrooms, which makes Blake sad.  I refuse to let him order them on our pizza, so today I made an exception and let him pick up a pack.  We decided we wanted to make something with pasta and breaded chicken, and we went from there.  Your mind probably went straight to Chicken Parmesan, but what fun is that? I can honestly say that we went about this with no plan.  We decided half way through making the sauce that we should add cream, and the roasted Garlic that we cooked "just in case" added a wonderful surprise to the dish.

I personally don't think any entree is complete without a dinner salad.  Not only is it a great way to begin a meal, but it's also a great way to get vitamins and fill yourself up a bit.  One of those yahoo updates one time talked about how eating a dinner salad before your meal will help you eat less.  What does this mean??? It means you eat more veggies and less of all that terrible-for-you good stuff.  AKA - Less calories.  With Spring on it's way, this doesn't sound like too bad of a plan.

INGREDIENTS: 
1 Lb. Thin cut chicken breast
1 Large Portabello mushroom- sliced
1 Clove garlic - roasted
1 Lb. Bow-tie noodles
1/4 Cup Bread Crumbs
1/4 Cup Panko
1/4 Cup Dijon Mustard
1/4 Cup Olive Oil
1/4 Sweet Onion -diced
1/2 Cup White wine
1/2 Cup Heavy cream
1/4 Cup Grated Parmesan 
salt and pepper to taste

1.  Begin by pounding the chicken with the flat side of a meat mallet until it is about a quarter inch thick.  Generally spread the Dijon mustard on one side of the chicken breasts.  Cover with the bread crumb and Panko mixture, pressing it gently so it sticks well.

2.  Heat up the Olive Oil in a large pan.  When ready place two or three chicken breasts into the pan, bread crumb side down.  Let cook for a few minutes or until the bread crumbs turn golden brown.  While cooking, salt and pepper the other side of the chicken breasts, turn over, and cook for another minute or two.  Drain chicken breasts on paper towel, and save for later.

3.  After cooking all of the chicken breasts, add in extra Olive Oil so that you have 1-2 Tablespoons total.  Add in the diced onion, mushrooms, and roasted garlic.  Let saute for 4-5 minutes on medium heat.  Turn the heat up to medium-high, and add in the white wine. 

4.  When the wine has reduced to half, add in the cream and cook on medium-high.  The goal is that the cream also cooks down a bit.  Add salt and pepper to taste and 1/4 Cup Parmesan cheese.  Continue stirring until sauce is at a consistency you like.

5.  While making the sauce, cook up the noodles.  Add the noodles straight into the pan with the mushroom sauce.  Stir until the noodles are well coated.  Pile the pasta onto a serving plate and top with chicken breast.

**** Tasty Tip: If your sauce becomes too thick, add in a tablespoon of pasta water at a time.  The sauce will begin to thin out.


BLAKE-O-METER
This recipe received a 9.8!!!!! 

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Question 6 

Q: What is the hardest thing you've ever experienced

A:  

I'm lucky enough to be able to say I haven't had a very hard life.  I'm not sure I always recognized this, but as I grow up I realize how wonderful my childhood, adolescence, and early adulthood has been.  I have two answers for this I suppose.  The first thing that was very hard for me, was when my mother had a medical emergency six years ago.  She was/is fine, but it was one of the scariest things I've ever had to go through.  I always explain to people that it was an out of body experience.  Medical workers walking through the hallways of our home, neighbors asking if we were okay, my father beside himself, but trying to hold it together for me.  As a 19 year old you don't prepare yourself for something like that.  You don't realize that at any moment a loved one could be taken from you.  Instead you live in a "life is great" mentality thinking nothing will ever happen to you. This is, until it does.  

We were lucky, my mom was okay.  She made a full recovery and had to spend only a week or so in the hospital.  That moment made me realize how difficult something like that is and that you should cherish every moment you have with the people you love.  

The second, is Graduate School.  Hands down this has been the most physically exhausting two years I have ever experienced.  Not only do I not know whether my mind is able to take on any more psychological facts, but I so need a break.  When we do have a break, we have projects to work on, so there truly is no rest.  I can't complain, so many people are going through the same thing, but I had no idea it was going to be so hard.  With that said, it is going to be a wonderful experience when I'm done and I'm looking forward to starting up my career. 

Chocolate Chip Cheesecake Cupcakes

Most of you know I'm a candyaholic, along with the rest of the Horn family.  Most people think this includes chocolate, but surprisingly, it doesn't.  Before you gasp, this doesn't mean I don't like chocolate, I just don't love chocolate.  I still enjoy my favorite Caramello or Fruit and Nut bar, but rarely do I get the "MUST HAVE" chocolate craving.  Blake on the other hand probably prefers chocolate, which is why I try and make chocolate desserts once in a while.  Blake loves his mom's chocolate chip cheesecake, chocolate chip crepes, chocolate chip pancakes, anything really.  I want my cheesecake drowning in raspberries, but to each their own.

This was something I made because I had all the items in the house.   I had bought cake mix the other day in preparation for making Guinness cupcakes, but I realized EVERYONE has made those and figured I'd try something new.  Blake loves cheesecake and it's so easy to make I figured what's better then cheesecake than cheesecake AND cupcakes.  These are super easy to make because of the cake mix, but I will warn you I used about 1/8 of the cake mix for 12 cupcakes.  If you plan on making 24, you'll still have more left over, so plan on making a cake or something on the side.


INGREDIENTS:
Chocolate Cake Mix:
**The below three items depend on what mix you buy**
Vegetable Oil
Eggs
Water

Cheesecake:
2 - 8oz. Packages Softened Cream Cheese
3/4 Cup Sugar
1 tsp. Vanilla Extract
1/4 Cup Chocolate Chips ( I used a chocolate bar that I had in the house)

Topping:
1 Chocolate Bar
10 Caramels
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1.  Begin by pre-heating the oven to 350 degrees.  Line your cupcake pans and have them ready to go.  Mix the cake mix according to the boxes directions and spoon a small spoonful into each cupcake liner.

2.  In a mixing bowl, add the cream cheese, sugar, and vanilla, and mix until well incorporated with a hand mixer.  Once the cheesecake filling is well combined, mix in the chocolate chips. 

3.  Spoon a heaping spoonful into each cupcake liner on top of the cake mix.

4.  Bake in the oven for 18 minutes.  Once finished, remove from the oven and let cool.  While the cupcakes are cooling, melt the chocolate bar either in the microwave or in a double boiler.  At the same time, over medium - medium high heat melt the caramels.  Add a splash of water to the pot to help the caramels along their way.

5.  When the caramel and chocolate are finished melting, drizzle the chocolate and caramel on top of each cupcake, and put in the refrigerator until completely cooled. 
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QUESTION # 5

Q: What are 5 things that make you happy right now?

1.  My Fiance - The fact that I can call Blake my fiance is enough to put a smile on my face.  The other day we went ring shopping and seeing him try one on made my heart flutter a bit.  I'm not one to openly be emotional, but I will say that I was smiling the rest of the day after that.  When I think about our wedding, as hectic as planning can be, I'm so excited.  

2.  My school- This is not because I love going to school or love Wayne State.  The reason this made it to number two, is because I'm very close to being done.  I cannot wait to finish and never look back.  Wayne State was great and has given me more knowledge than I could have ever planned for, but I am so over being in school and poor.  I need a job, not want one, need.  

3.  My cat - How many of you are actually surprised that Izzy made it on this list? None? I figured.  People already know I'm a freak about my fat cat, but it's because she gives me unconditional 24/7 love.  Plus, since we're having an amazing sunny week, she is even cuter.  She rolls around in the sun and meows out of delight.  There is truly nothing cuter.  I also love that I can come home and always count on her to greet me at the door.  One dislike: Izzy's body thinks it's spring and she is officially shedding like a mo fo.

4.  The past month - I have officially had my first month since last August of not having a migraine.  I cannot even begin to describe how exciting this is, and I'm hoping I have finally gotten them under control forever. There was a period of my life in which I had a migraine or two a week.  This is debilitating, especially when you are in Graduate School.  Not to mention, they are exhausting and beyond painful.  My latest worry, the season change. This usually causes a migraine here and there and I really don't want my streak to end. 

5.  Family - Obvious again right? Well, it's true.  I literally would not be able to make it through the past two years without them.  They either help me, take my mind off it, or remind me I'm doing the right thing.  This also includes Blake. He's been more than supportive at times that I know it wasn't easy.  the first semester of school, I don't think we hung out but one day a week (we live together by the way).  My parents have been great as well.  They are helping me whenever possible and are always happy to put my report card on the fridge. 

Spicy Corn

 

I needed a side for today's dinner, and since it was one of the warmest days in months, I had no choice but to go with corn.  Corn is one of those veggies that tastes good no matter how you prepare it, so I wanted to do something that worked with the natural sweetness.  To play against that sweetness, I added a few spicy elements, and of course bacon.  Why bacon you ask? Because bacon is awesome, enough said. If you don't like jalapenos or bacon, walk away now.  If you do, it's because you're cool; move forward and continue on to the recipe below.  

INGREDIENTS: 

2 Stalks of Corn  (1 stalk per person - adapt if necessary)

2 Jalapenos - diced 

2 Slices Bacon - diced 

1 Tbs. Cajun Spices 

1 Tbs. Butter

1.  First, cook the corn in boiling water for about 5 minutes.  Drain the pot and let the corn cool until it's easy to handle with your fingers.  While doing this, cook the bacon until crispy.  Remove and let drain on a paper towel.  Remove all but 1 Tbs. bacon grease.  Turn down the heat to low.

2.  Cut the corn off the cob and add back into the pan with the jalapenos.  Chop the bacon and add to the pan with the Cajun Spices.  Let these ingredients cook for a few minutes and meld together.  Serve on the side of any dish and it will surely delight you! 

This received a 7.3 on the Blake-O-Meter!

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QUESTION #4

Q: List 10 things you would tell your 16 year old self, if you could.

1.  Stop wasting birthday wishes on bigger boobs - it's not gonna happen. 

2.  Once you graduate, your grades don't matter 

3.  College is NOT harder than high school 

4.  You might actually find the love of your life in high school - even though friends and possibly   family may disagree at the time. 

5.  No one actually notices that pimple so stop covering it up with more and more concealer

6.  Cherish the moments on the field/court because after high school it's rare you'll spend time there 

7.  Forget about Calculus, pay attention to Consumers Math- It's probably the most important class you could take. 

8.  Don't be afraid to embarrass yourself. No one will remember or care. 

9.  Be nice to everyone, for everyone has their own struggle. 

10.  Don't change a thing, because everything works out wonderfully in the end.

Cool as a Cucumber Shrimp Salad Sandwiches

I'm not usually one for cold shrimp. It has a weird texture that just doesn't work with me, but this sandwich was delicious.  For those who follow me on Pinterest, you may have seen I pinned a picture the other day of a shrimp salad sandwich.  It looked beautiful, and I knew it would be perfect for the type of wonderful week we are having.  This is definitely a meal best served on a summer day, or at the very least a sunny one.  Since I used quite a few pans, I opted for paper plates, which I must say were adorable.

How cute are these??? Thank you Meijer for the awesome find, and only $1.50 for a pack of 45!


 

Did I mention it got a 9 on the Blake-O-Meter?!

 INGREDIENTS:
12 Frozen Shrimp - thawed, de-veined, cleaned
1 Tbs. Olive Oil
1/3 Cup English Cucumber - diced
2 Tbs. Minced Chives 
1 Tbs. Minced Dill 
1/2 Cup Mayonnaise 
1 Tbs. Fresh Squeezed Lemon Juice 
Romaine Lettuce Leaves
Sub Rolls
Salt & Pepper to taste


 1.  Once the shrimp are thawed, begin heating a medium pan with 1 Tbs. Olive Oil on Medium Heat.   When hot, add the shrimp, sprinkle with salt and pepper, and allow to cook for 2-3 minutes.  Flip the shrimp over and cook for another 2 minutes.  When the shrimp is finished cooking, remove and allow to cool on a paper towel.  You want the shrimp to cool down so that you can handle them without burning off your fingertips.  

2.  In a bowl, combine the cucumber, chives, and dill.  Once the shrimp are cooled, pull the tails off, and cut them in half long ways.  This can be a bit tedious, especially if you're not confident in your knife skills yet.  BE CAREFUL! Slow and steady wins the race here.  If you mess a few up, who cares!? I'm sure you'd rather keep all 10 of your fingers than worry about whether your shrimp are cut perfectly or not.  

3.  Add the shrimp to the bowl with cucumbers, then the mayonnaise and lemon juice. Stir to combine thoroughly, and then set aside.  

4.  To prepare the rolls, put them into your oven or toaster oven for a minute or two.  Put a roll on each plate with a few romaine leaves.  Pile the shrimp salad on top and enjoy! 


** Smaller versions of this would be so cute for a spring cocktail party too!
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QUESTION #3

Q: Describe your relationship with your parents. 

A: This is not an easy question to answer.  How do you sum up a relationship with two people that have been a part of your life literally for forever?  I can say, that although I'm a pretty awesome daughter, I did have my fair share of snotty moments.  Throughout high school, I'm sure I drove my parents nuts more than a few times, and there were a few times I was grounded and most likely deserved it.  With that said, I'd say my relationship with my parents has grown into something magnificent in the past 5 or 6 years.  I've come to find many things in common with my parents.  For example, cooking.  I absolutely love cooking now and I'm lucky because my mother was/is a fantastic cook.  Just from watching my mother in the kitchen, I've gained more skills than I could have imagined.  We also tend to have the same sense of humor, which could make any three year old blush. I credit her for my quick wit, comedic ways.  My mom and I are also able to talk about anything.  I cherish those moments when my mom shares something with me that allows me to know her even better.  Growing up, your parents know everything about you, they kept you alive for most of your life, but when you come into adulthood, you start to realize there is so much to learn about them.  I love learning about my parents, their views on things, what they like and dislike, what their childhood was like, what I can learn from them, etc.  My mother and I are serious thrifty shoppers, and I love going out with her to score the next big deal, because we are able to spend hours together talking and learning about each other.

 My dad and I are just as close.  I love hanging out with him, and although I'm notorious for my father's day/birthday gifts in the past being the fact that he could take ME to a movie, I'm pretty sure he loved it.  Now, we enjoy doing things outdoors like geocaching and going to flea markets.  I got my love of travel from my father as well, and he knows I'm always ready for a road trip.  I can't wait until I start working, so we can plan our train trip across the United States.  Although I'm daddy's "little girl," we've had more fun doing "boy" things together than girly things.  He would run, practice, and cheer me on at almost every game and every sport I played.  

 My favorite part of our relationship? I would say that our family is not overly "emotional." We don't always hug, and we're not those people running towards each other after a long separation. In the same respect, we don't fight very often, and when we do we are able to talk about it and move past it.  My favorite part of our relationship though would be that we always say I love you, and because it's not just thrown around all the time, you know it is more than the truth.   

No Bake Chocolate Oatmeal Cookies

Last night I was craving something chocolaty, and of course we had nothing in the house.  What's wonderful about these cookies is that they take no more than 20 minutes, and you most likely have everything you need already.  These are nothing new, I'm sure most of you have already had one of these, made one, or at least heard of them.  I'm not inventing anything new here, just wanted to make something easy and delicious.

This was my first time making these cookies, even though I'm pretty sure they were a staple at all my elementary birthday parties.  I stuck with the standard flavors, but you could most definitely adapt this recipe and get creative with it.

INGREDIENTS: 
1 Stick Butter
2 Cups Sugar
4 Tbs. Cocoa Powder
1/2 Cup Milk
1/2 Cup Peanut Butter
2 Tsp. Vanilla
3-3 1/2 Cups Oats

1.  Melt the butter in a medium sized pot.  Add in the milk, sugar, and cocoa powder and bring to a rolling boil for 1-2 minutes.

2.  Turn the heat off and add the peanut butter.  Stir until melted, and then add in the vanilla and oatmeal.  Stir until well coated and spoon heaping spoonfuls onto parchment paper or aluminum foil until cooled completely.

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QUESTION #2

Q: List three legitimate fears you have and how they became a fear. 

1.  Tornadoes - With spring on its way, this seemed perfect.  I'm not sure if it's a "fear," but the idea that I live in the top floor of an apartment with no place to hide, is.  I'm not even sure that I'm afraid for myself, but more so my cat.  I already have my plan all set to go.  Grab pillow case.  Grab cat.  Put cat in pillowcase.  Hide under staircase.  Cry. 

2.  Airplanes - I probably need to just fly more to know that airplanes are pretty safe, but right now, I'm not a fan.  I'm not sure about the rest of you, but the thought of a very heavy airplane floating thousands of miles above the Earth, scares the S&%# out of me.  When I was younger, flying on airplanes was fun.  That was because I had no concept of life and death.  Now, I understand how much I could lose if something went wrong.  

3.  Spiders - This is not exciting, and I know everyone in the world is afraid of spiders.  I think those devilish little bugs are horrifying.  They sneak up on you when you least expect it, or fall from the ceiling like acrobats performing a show.  I dislike the fact that some of them have fur, and that some are the size of my hand.  The thought of spiders makes my skin crawl and I could do without any of them. 

Pecan Bars

I adapted this recipe from one I found online.  However, I cannot seem to find that recipe now, so I'll be sure to post a link after I find it.  I wanted to make this recipe a) because I was craving something sweet, and b) I wanted to use the pre-made pie dough I had in the freezer.  This recipe was so easy, and the pre-made pie crust made it even easier! These bars taste like pecan pie, with the added bonus of raisins and chocolate... MMMmmmmmm.  I would definitely recommend this to anyone in a pinch and needing something quick to make.

INGREDIENTS:

1 Cup Brown Sugar
1/4 tsp. Baking Powder
2 Tbs. Flour
1/2 tsp Vanilla
2 Eggs
1/2 Cup Raisins
1/2 Cup Chopped Pecans
1/4 Cup Chocolate Chips

1.  Mix together the brown sugar, baking powder, flour, vanilla and eggs until well combined.  This should take only a minute or two.  You can use your mixer, but why make more work for yourself.  I just used a spoon and some elbow grease.  Then mix in the pecans and raisins. 

2. Pre-heat the oven to 400 degrees.  Un-roll the pie crust, and place in the bottom of a 9x9 pan.  Cut off any excess pie crust so that it is in a nice neat sheet on the bottom of the pan.  Bake the pie crust for 10-12 minutes or until it begins turning golden brown.

3. Once the pie crust is ready, pour the mixture over top and turn down the oven to 325 degrees.  Sprinkle the chocolate chips on top and bake for 18-22 minutes.

4.  Let cool completely before cutting.  (THIS IS IMPORTANT!!!)
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QUESTION #1 

Don't forget about the fun new 30 questions game I'm adding to the blog.  Please feel free to comment on what your answer would be or if you think mine is ridiculous/crazy/hilarious/sad/great/etc.  I want to hear from you too! 

Q1:  List 20 random facts about you.

Here goes nothing.... 

1.  I have a genetically crooked toe ... it is very crooked. 

2.  I love watching Judge Judy even though I'm embarrassed about it.

3.  I had my tongue pierced when I was 18... sorry mom. 

4.  I treat my cat better than most children 

5.  I love to read 

6.  My fiance is my high school sweetheart 

7.  I have a great aunt who is 94!!!!!!! 

8.  I hate anything with tentacles... blah 

9.  I play pool with my left hand

10.  Salad is my favorite food 

11.  I learned how to drive a manual this summer

12.  I hate drinking water 

13.  I had my first coffee last year 

14.  I hate scary movies... I slept with my mom after seeing The Ring.  I was 20. 

15.  I inherited my mothers "green thumb" 

16.  I could have gotten a Religion Minor in undergrad, but I never claimed it.  

17.  "Quiet Talkers" drive me crazy! 

18.  I've never had a speeding ticket

19.  I don't like Reeses

20.  I am horrible at spelling, and never was never directly taught phonics in school. 

30 Questions

This is definitely a departure from the recipes I normally post, but I thought this would add a nice twist to the traditional food posts.  Today I saw a post on Pinterest, and decided to adapt it for my blog.  Hopes and Dreams blog had a post from January where she decided to answer 30 questions, one on each post.  Go check her blog out, it's pretty cool.  I figured I could do the same thing, for the same reason she did it.  I would love to get to know about each of you, and in return you will get to know more about me.  I might even surprise myself as well, and learn something about myself (which is ultimately the goal).

Every post I make, I will also have a new question to answer.  I would love to hear what you have to say about the question, or how you would answer it about yourself.  I've included the list below so you can get prepared for what's coming! Don't forget to let me know what you think about that food though too!!! :)

Also, I'm thinking about changing the blog name? Any ideas?

THE LIST:


1.  List 20 RANDOM facts about you.
2. List 3 Legitimate fears you have, and how they became a fear.
3. Describe your relationship with your parents.
4. List 10 things you would tell your 16 year old self, if you could.
5. What are 5 things that make you most happy right now?
6. What's the hardest thing you've ever experienced?
7. What is your dream job, and why?
8. What are 5 passions you have?
9.  List 10 people who have influenced you and describe how.
10.  Describe your most embarrassing moment.
11.  Describe 10 pet peeves you have.
12.  Describe a current day in your life.
13  Describe 5 Strengths you have.
14.  Describe 5 weaknesses you have.
15.  If you were an animal, what would you be and why?
16.  What are your 5 greatest accomplishments?
17.  What is the thing you most wish you were great at?
18.  What has been the most difficult thing you've had to forgive?
19.  If you could live anywhere, where would it be and why?
20.  Describe 3 significant memories from your childhood.
21.  If you could have one superpower, what would it be and what would you do with it first?
22.  Where do you see yourself in 5 years? 10 years? 15 years?
23.  List your top 5 hobbies and why you love them.
24.  Describe your family dynamic from your childhood vs. your family dynamic now.
25.  If you could have dinner with anyone from history who would it be and what would you eat?
26.  What popular notion do you believe the world has all wrong?
27.  What is your favorite part of your body and why?
28.  What is your love language?
29.  What do you think people misunderstand most about you?
30.  List 10 things you'd hope to be remembered for.

Ideas for Leftover Roasted Chicken

After cooking the full chicken the other night, Blake and I had plenty of leftovers.  I am usually not a fan of leftovers unless it's pizza or Chinese food.  However, we had lots of chicken, and although Izzy was willing to eat most of it, I couldn't allow that to happen.  So, instead of wasting it, I decided to make a few salads with it for lunch for the past couple of days.  Salads are not only delicious but also very easy to make. The two salad ideas I came up with is a Cobb salad and a BBQ chicken salad. 

First, we have the Cobb salad.  This type of salad usually consists of egg, bacon, tomatoes, onion, chicken and blue cheese dressing.  I didn't have any tomatoes, so I subbed yellow and red peppers instead.  I also like to put blue cheese crumbles and use a vinaigrette dressing instead.  It seems a bit lighter than using heavy blue cheese dressing, but you get that great flavor from the crumbles still.  If you don't like something, leave it off or sub it for something else.  That's what is great about making your own food, you can add or           subtract anything you want.  That's also why I make my own salad dressings, because I know exactly what I'm putting into it.

The second salad I made was a BBQ chicken salad.  Back in the day, when I first starting working, I had a job at Bob Evans.  Yep, we allllll have to start at the bottom! When I worked there they had just come out with the Wildfire Chicken Salad.  I thought it sounded disgusting.  BBQ sauce on salad???? BLAH!

That was until I took my first bite.  We've been in love ever since.  It is now one of my favorite salads, and I see it adapted at many different restaruants (never as good).  This is basically a "what do I have in my fridge salad?" I literally make this when I know I need to get rid of veggies.  In the one I made for lunch today, I used the rest of a yellow pepper, onion, egg, and bacon.  I like to heat the chicken up in the microwave with the BBQ sauce.  Heating up the BBQ sauce too makes it easy to pour and stir in the salad.  I like this salad, and only this salad, with ranch dressing.

This salad goes against everything I just stated in the Cobb salad.  I use pre-made BBQ and pre-made ranch dressing.  It's just easier and I really can't make any BBQ that is as good as Sweet Baby Rays.  I promise a BBQ salad will change your life, so get on cooking and try it!   

Honey Mustard Oven Baked Chicken

While watching Food Network the other week I saw a recipe on "Ten Dollar Dinners" that looked pretty cool.  I've never attempted to cook an entire chicken, but it is definitely a good deal.  The entire chicken only cost around $4.00!

WARNING!!!!! You will have to pull the gizzards out (they're luckily in a bag), you will also have to cut the back bone out with scissors, and finally you will break A LOT of bones. If you're okay with this, proceed.

I'm very proud of myself for cooking this particular meal.  Not only did I tackle something as gross as breaking chicken bones with my bare hands, but I also managed to make a sauce to go along with it that tasted fantastic! One more heads up, this took a long time, so if you don't have a day to devote to this, pick something else to cook.

The cooking process toke me 50 minutes, not to mention the hour it took to brine too.  Here's the link to the original recipe. It discusses how to cut the back bone out and how to brine it as well.  Do not skip this step, this was the juiciest chicken I've ever had. 


1.  Follow the directions and the recipe and brine the chicken for an hour.  I substituted rosemary for tarragon just because I already had it.  Use whatever you have on hand, or whatever herb you like best.

2.  For the sauce, combine 1/2 cup syrup, 1/4 cup Dijon, 1/2 cup chicken stock, 5 cloves garlic diced, 1/2 onion diced, and 2 sprigs rosemary diced in a bowl. Be careful about your salt and pepper if you are using a chicken stock that has sodium in it already.  Continue following the cooking directions from the previous recipe.  When you are ready to bake the chicken, pour the mixture over the chicken.

3.  The recipe said to bake the chicken at 400 degrees for 20-25 minutes, but mine actually took about 50 minutes to be fully cooked.  I took it out around 30 minutes to check, and I would recommend doing the same depending on how large your chicken is.  Mine was closer to five pounds then four, and this may have been the reason it took longer.

Blake - O - Meter 

This particular meal has received two ratings.  Lucky you.

In regards to the flavor, this chicken most definitely gets an 8

In regards to the time it took this got a rating of a 3

Apple Fennel Salad with Dill Vinaigrette

Tonight, I decided to try something new.  I've never had fennel, but I see it used a lot in salads.  I saw a spring salad on Pinterest that had fennel in it, so I thought it would be something fun to try out.  I googled what would be good with it, and found that it needs a bit of sweetness to contrast it's flavor and also that dill goes great with it as well.  I was worried at first, because when I began cutting it it smelled like licorice.  Fennel by itself was not the greatest, but when you got a bite of apple and fennel together it was really delicious.  I'd actually be willing to make this salad again, and Blake said he enjoyed it too.  The vinaigrette has some sweetness in it too which also helps compliment that bitter anise flavor of the fennel.

Blake - O - Meter

 This recipe received a 7!!!!! (I'm impressed by this rating, because although Blake enjoys salads, he doesn't love them the way I do, and I would have most likely given this the same rating)


INGREDIENTS:
1 Gala Apple - sliced
1/4 Small Sweet Onion - sliced
1/4 Fennel - sliced
2 Sprigs Dill - diced
2 Tbs. Lemon Juice
2 Tbs. Apple Cider Vinegar
1 Tbs. Honey
2 Tbs. Olive Oil

1.  In a small bowl, mix together the lemon juice, apple cider vinegar, honey, olive oil, salt and pepper.  Pour the vinaigrette over the sliced apple, fennel, and onion and serve immediately.

How easy is this?? I think everyone should at least give fennel a chance if you haven't had it yet.  You can't knock it 'till you try it!