it's been a while...

since i've been on here! my time has been occupied with doing a technology project over modern dance history and writing a paper over ancient judeo/christian liturgical dances. hopefully, both will be done very soon-preferably before they are due! wish me luck on my endeavors. i hope to return soon with a more interesting post!

school has started...

therefore, veggie corn dogs will often be our dinner of choice. i love these things-my weakness really. luckily, i picked a pretty calorie friendly comfort food. michael even loves them, and my veggie burgers too! we're not vegetarians if you're wondering. i don't eat red meat, so you wouldn't ever find real corn dogs in our freezer.

i always think i can prepare for the first day back to school, but i am always reminded i can't. don't get me wrong, it was a really good first day back-i just don't know if i'll be able to move tomorrow
; ) there's nothing like a dance class to get me going again.

simplicity

i simply love this dressing-brianna's all natural real french vinaigrette. not only is it delightful on salads, but also as a marinade, and drizzled over veggies. i guess you could say i wasn't blessed with the greatest portion of patience (something i'm working on), so when it comes to cooking i don't normally spend a long time preparing meals. i like quick, simple, yet delicious and nutritious meals. in this meal, i used brianna's on everything : )

Baked Chicken with Roasted Potatoes and Asparagus

you'll need (for two people):

2 large chicken breasts-cut in half lengthwise
2 medium potatoes
1 bunch asparagus (bunch? i don't know how you measure that)
grated parmesan
bread crumbs
s&p
olive oil
brianna's real french vinaigrette


1. preheat oven to 375. prepare by washing the potatoes and asparagus. cut the potatoes into small wedges and snap the ends off the asparagus (not the pretty part).
2. spray large baking sheet, then spread potato wedges evenly on it. drizzle w/olive oil, s&p, and parmesan. bake for 15 minutes.
3. grease deep baking dish and place all four pieces of chicken in it. drizzle generously w/brianna's (you could marinate them if you think of it ahead of time). sprinkle bread crumbs, parmesan, and pepper over the top. bake for 20ish minutes.
4. after 15 minutes, potatoes should be nearly done. add asparagus to the baking sheet tossing w/the wedges. bake everything for another 5-10 minutes, until they are golden on top.
5. when chicken is done, broil for 1-2 minutes until crispy on top.
6. drizzle a little brianna's over the potatoes and asparagus when serving and enjoy!

p.s. you'll have leftovers!

what to do...

with my barnes and noble gift card? i got two for christmas- spent one of them on grace (eventually) by anne lamott and some amazing christmas cards that were on sale (for next year). we browsed the store for a long time today...but i never could decide on what to get. i know i don't have to spend it immediately, but my days of freedom are almost up (before school)! maybe you can help me decide...here are some cookbooks i'm looking at:

or i'd love to hear your suggestions for any other books you're enjoying! (not only limited to cookbooks)

what to do...

with leftover kale? i didn't use the whole bunch of kale i used in my soup the other night, so i went browsing through recipes on foodnetwork so i wouldn't have to waste it. i found emeril's lacinata kale with carmelized onions. it reminds me of a pasta dish my mom makes with spinach, so i altered it (like i do every recipe) and made it my own : )

you'll need:
olive oil
1 large sweet or white onion (long thin slices)
1/2 box whole wheat spaghetti
2 garlic cloves
as much kale as you have (middle stems removed, chopped finely)
chicken or veggie stock
salt
red pepper flakes
soft cheese of choice

1. heat 2 T. of olive oil over med. heat in saute pan, when hot add onions. cook until golden brown (meanwhile, cook spaghetti)
2. press garlic cloves and add to pan. cook 1-2 more minutes

3. add kale to pan, raise heat to med-high. add enough chicken stock to barely cover kale. add a dash of salt and red pepper. let simmer for about 5 min. or until kale absorbs most of the liquid.
4. after you've drained your pasta, add to the mix. incorporate everything and top with any cheese! (my mom uses chevre- i only had feta, but it was yummy!)

enjoy!

mission accomplished

i did it. i finally made our wedding album! i went to target, printed almost 200 pictures, narrowed down the ones i wanted in the album, and went to town. it's simple and classic, not too scrapbookish, but something we'll appreciate and share with our kids : )