This week was a rough week for a few reasons, but we were really shown what a strong community surrounds us! Our friends were constantly helping out in any way possible and showing their support as well as our sweet families that live farther away. We praise God that he protected us as he did!
Thursday we got to take a break from it all and celebrate our friend Ashley Hubble's birthday!
Meagan, Cody and I
Parmesan & Herb Crusted Chicken
from the Little Kitchen that Could
1 garlic clove, peeled
1/4 cup fresh parsley leaves
2 slices whole wheat bread
1/4 cup grated parmesan cheese
2 tablespoons olive oil
1/4 teaspoon freshly ground pepper
2 boneless, skinless chicken breasts
2 teaspoons dijon mustard
1. Heat oven to 400 degrees.
2. Lightly coat a glass baking dish with cooking spray.
3. In a mini food processor, mince garlic. Then add parsley and pulse until combined. Add the bread, Parmesan, oil, salt and a few dashes of pepper. Pulse until all ingredients are well combined.
4. Arrange chicken breasts on baking dish. Spread mustard in a very thin layer on breasts and then pack herb mixture on top to coat entire chicken breast. Optional: Sprinkle with a little extra cheese if desired.
5. Bake until cooked through, which is about 20 to 25 minutes.
6. Season with salt and pepper and serve.
I'm not gonna lie, I loved watching the food processor quickly combine all the ingredients and make the bread go into tiny pieces : )
I made the roasted asparagus from a previous post and Texas Toast (from the box!)
(I didn't use corn when I made it, but we both agreed it would've been a wonderful addition)
1 medium onion chopped
1 1/4 lbs. ground beef (or venison), browned drained and patted dry
6 medium potatoes sliced unpeeled
1 clove garlic, minced
16 oz can kidney beans
15 oz can diced tomatoes mixed with 2 tbsp flour or 10 3/4 oz can tomato soup
1 can corn
1/4 tsp salt
1/4 tsp pepper
1. layer onions, ground beef, potatoes, garlic, corn and beans in slow cooker.
2. spread tomatoes or soup over all. Sprinkle with salt and pepper
3. cover. cook on low 5-6 hours or until potatoes are tender
Steak Sammies *Cody loved these!
From the Little Kitchen that Could
1 white onion thinly sliced
2 tablespoons balsamic vinegar
4 slices havarti cheese
2 portions of boneless ribeye or ny strip steak
1. Heat 1/2 tablespoon of olive oil over medium heat.
2. Add onions and balsamic vinegar and cook for about 15 minutes, stirring occasionally. (It is important that the onions cook for at least 15 minutes, turn down the heat if the edges start to turn black).
3. Heavily salt and pepper steak and grill until steak is cooked medium.
4. Allow steak to cool and slice into 1 inch thick slices.
5. Slice baguette in half horizontally and cut two 6 inch sections.
6. Lightly brush with olive oil and toast in the oven for 5 to 10 minutes.
7. Remove bread and stack steak, onions and then cheese on top. Top with other side of bread and serve immediately.
And friends, I finally got the sweet potato fries right that night!!
*My mother-in-law gave us some all purpose seasoning that is not season salt called Spike and it was PERFECT for the fries!
3 sweet potatoes peeled
2 tablespoons olive oil
1 tablespoon seasoning – not season salt (Spike or Cajun)
1. Preheat oven to 375F
2. Cut potatoes in half. Cut each half into 5 strips. Toss with olive oil and seasoning. Place in a single layer on baking sheet (I put foil down first – shiney side up). Bake 30 minutes