An update…

I have not abandoned you.  I am still here!  I have just been eating simple things like spaghetti and take out.  And things you have already seen here.  This week, you can expect one new recipe, if it’s good, that I found in this month’s Cooking Light magazine:  Gnocchi with Chicken Sausage, Bell Peppers, and Fennel.

I’m also gearing up for next week’s tour-de-force cooking extravaganza.  Things like creme brulee, coq au vin, a crepe cake, and roasted duck breasts (which I have no idea where to find…) and maybe the chocolate cake that landed me a husband.

So stay tuned!

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Introduction + tonight’s dinner

Since this blogging business is all the rage, and I particularly like food blogs, I thought I’d get in on the action. Consider this your introductory post
Tonights dinner
Chicken with onions and carrots
Creamy garlic shells (Thank you, Lipton.)

Chicken with onions and carrots
2 chicken breasts
2 medium/large onions
handful of baby carrots
1 1/2 tsp. Italian seasoning
2 Tbs olive oil
Salt and pepper

Clean the chicken breasts of all visable fat (’cause that’s gross.) Cut into serving portions. Mine end up being three pieces per breast.
Cut onions into halves, then into sixths (each half in 3 pieces.) Gently break apart layers.
Mix all ingrediants in a bowl. Toss to coat evenly.
Spray 8×8 pan with cooking spray. Cover with foil. Cook in 400 degree oven for 20 minutes. Remove foil, and continue cooking for 10 minutes or until chicken is cooked through.
Cook up your lovely Lipton noodles in the meantime.
Voila!

Posted in chicken, dinner, fast, intro, recipes || No Comments