Tuesday, October 29, 2013
Tuesday, October 8, 2013
Tuesday, October 1, 2013
Thursday, September 19, 2013
Tuesday, September 17, 2013
Tuesday, September 3, 2013
When you first look at the book, You probably think that this is an older persons cookbook but I can assure you that it is for anyone! My 9 year old loved to cook some of the things in it and I didn't hear her complain once about any of the recipes. They divide the book up into regions: West, Northeast, South, Midwest, Southwest. Each region has foods that come from each of those areas. You can find something for everyone in this book.
Sunday, August 25, 2013
Last night, we tried cookie in a cup. It was so much fun to make. It was quick and easy. Very little clean up!
1/4 cup all purpose flour Pinch of baking soda 1 tablespoon white sugar 1 tablespoon brown sugar 3 drops vanilla extract Small pinch salt 1 egg yolk 2 tablespoons of semisweet chocolate chiPS
microwave for 60 seconds. Below are some pics..As you can see hubby doesn't like it too much.
Saturday, August 24, 2013
Friday, August 16, 2013
Monday, August 5, 2013
The book has a very unconventional and different opinion on life. Tom Shadyac is the director of many hilarious films...Bruce Almighty, Ace Ventura, etc. I would assume that his view on life is one with a sense of humor and it is but it is also very serious.
I do not agree with a lot of the things in the book BUT I do very much like how he presented the information. It takes the way the society views life and "The American Dream" then it presents it in a different view point. Many times in the book, he says "Make life the way you want it" or "You don't have to fit in" make your own decisions instead of letting society (life) make them for you. I loved the fear/truth dialogues through the entire book. It really make his point. I don't think the book would have been 1/2 as good if the dialogues weren't in the book. I wouldn't read this book twice but I think it was a 3 star book.
I was given this book by Hay House to give my honest review.
- 4 boneless chicken breasts (~2 lbs)
- 1 cup brown sugar (packed, I use Brown Sugar Substitute 62506)
- 23 cup vinegar
- 14 cup lemon lime beverage (carbonated)
- 2 tbsps minced garlic
- 2 tbsps soy sauce
- 1 tsp pepper
Don't get excited! It was not good. I did exactly what it said to do and it was horrible. I guess some people like it but I hated it.
Tuesday, July 30, 2013
I can't believe that Brandon CUT his hair!! I have never seen him with short hair. What a shock. This is a great move in our marriage that we are trying for the other person. I am excited that he has made a step in a positive direction. I haven't been cooking lately due to Brooklyn not being home and landon eating pretty much anything but I want to start cooking again. I need some new cookbooks. I think that is what I will do this weekend.
Here are some updated pictures of everyone with new haircuts!
Thursday, July 11, 2013
So it has been over a year since I have been on. I really miss getting on and updating all the wonderful things we do. I plan on getting on later and updating a bunch of pictures but for now, I have an awesome reciepe that I cooked last night.
It was all gone before I could get a picture :)
Crunchy Honey Chicken
1 pound thinly sliced, boneless, skinless chicken breasts
2 egg whites
1/3 cup cornstarch (or flour – for dredging)
1 cup broccoli florets
1/2 red pepper, thinly sliced
a handful of sugar snap peas (about 3/4 cup)
1 clove garlic, minced
3 tablespoons olive oil
1 tablespoon soy sauce
1/4 cup honey
salt and pepper to taste
Prepare and slice all veggies – feel free to add whatever you would like. In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour. (The cornstarch will yield a “crispier” chicken). Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.
Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet (or you can use a different one, I just use the same to make it easier) over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed.
Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Taste and season with salt, pepper, additional honey or soy sauce. Serve with rice.