Ladies.....he's single. I know, hard to believe.
Sunday, February 13, 2011
Saturday, February 12, 2011
Salivating Saturday
Saturday dinners are usually either super fancy or totally laid back. Tonight's dinner was totally laid back and very easy. Chicken Milanese is easy to whip up on a night when you just want to order take out.
Chicken Milanese
4 skinless chicken breasts
4 large eggs, beaten
bread crumbs
1 teaspoon coarse salt, plus more for serving
1 tablespoon grated Parmesan cheese.
A pinch of cayenne pepper
1/4 teaspoon freshly ground black pepper, plus more for serving
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons extra-virgin olive oil
2 lemons, cut into 6 wedges
Place the chicken breast in a freezer bag and tenderize both sides. Place chicken in egg wash.
Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.
In a large skillet over medium-high heat, melt 4 tablespoons of the butter and 2 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes.
Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.
OMP loves this chicken dish with a salad and a side of pasta. You can add more spices to make the chicken hotter or leave out some to serve mild. The butter and the oil need to be used together to achieve the perfect crust on the chicken. Enjoy!
Chicken Milanese
4 skinless chicken breasts
4 large eggs, beaten
bread crumbs
1 teaspoon coarse salt, plus more for serving
1 tablespoon grated Parmesan cheese.
A pinch of cayenne pepper
1/4 teaspoon freshly ground black pepper, plus more for serving
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons extra-virgin olive oil
2 lemons, cut into 6 wedges
Place the chicken breast in a freezer bag and tenderize both sides. Place chicken in egg wash.
Put the breadcrumbs on a large plate and mix in the salt and pepper. One by one remove the chicken breasts from the eggs and lightly coat both sides in the breadcrumbs. Place the pieces on a rack while you continue with the remaining chicken breasts.
In a large skillet over medium-high heat, melt 4 tablespoons of the butter and 2 tablespoon of the olive oil until bubbling but not browning. You will have to cook the chicken in two batches. Lay half of the chicken breasts in the pan, without crowding, and cook until golden brown, 3 to 5 minutes.
Serve the chicken with a wedge of lemon and a sprinkling of salt and pepper.
OMP loves this chicken dish with a salad and a side of pasta. You can add more spices to make the chicken hotter or leave out some to serve mild. The butter and the oil need to be used together to achieve the perfect crust on the chicken. Enjoy!
Friday, February 11, 2011
Feel Good Friday
FRIDAY! FRIDAY! FRIDAY! We made it! I am feeling so good. My work day is almost over and I am ready to kick back and relax with my sweetie and the pups. I LOOOOOVVVVVEEEE Fridays!
I would like to thank OMP for putting me in an Adam Ant mood today....
D.I.Y. Louisville is a great blog offering up so many awesome valentine ideas. I'm in love with the dessert table and the free valentines. Get those little kids away from that table! It's all mine!
Speaking of OMP, oh honey! If you are reading this, I like this necklace and just about everything else in this shop. Just saying, for future reference. Zafirena offers wonderful vintage pieces mixed with contemporary style.
This is so not okay but I couldn't resist.
Well, there ya go. A little bit of love to start your weekend off just right. I really am sorry about the last picture (okay, not really). I am off to start my smooching early! Oh OMP, where are you?
Thursday, February 10, 2011
Let Me Call You Sweetheart
I was scouring my patterns to see if I could find any cute little valentines for you. Well...I didn't exactly find valentiney patterns but I did find a couple patterns that is just dying to be modified. I love the fact that they look surprised, like we just caught them in the act.
Tuesday, February 8, 2011
Tie One On Tuesday
Remember that song Afternoon Delight? You don't? Well, look it up and then let it get stuck in your head for a few hours or days... while you're waiting, mix up this lovely concoction for your own sky rockets in flight.
Love in the Afternoon
2 ounces fresh orange juice
1/2 ounce rose water
2 fresh mint leaves
4 ounces dry (slightly sweet) champagne
Add the orange juice and rose water to a champagne flute. Twist the mint leaves with your fingers and drop them in the glass. Fill the glass with champagne.
1/2 ounce rose water
2 fresh mint leaves
4 ounces dry (slightly sweet) champagne
Add the orange juice and rose water to a champagne flute. Twist the mint leaves with your fingers and drop them in the glass. Fill the glass with champagne.
This next cocktail is a throwback to the 1960s and was a big hit during that time period. Now you can enjoy it just like you do your Hey Love album you bought at midnight while watching public access TV. How's that for an obscure reference?
Soul Kiss Cocktail
2 ounces Jack Daniel’s Tennessee Whiskey
1/4 ounce Dry Vermouth
1/4 ounce Dubonnet Rouge
1/2 ounce Orange Juice
Combine liquids in a cocktail shaker with ice. Shake to blend and chill. Strain into a cocktail glass and live large like Don Cornelious.
1/4 ounce Dry Vermouth
1/4 ounce Dubonnet Rouge
1/2 ounce Orange Juice
Combine liquids in a cocktail shaker with ice. Shake to blend and chill. Strain into a cocktail glass and live large like Don Cornelious.
Remember that Axis of Evil everyone talked about a few years ago. Well, they were wrong! There is an Axis Kiss cocktail that is anything but evil but it will definitely make you do evil things-maybe that's what they were talking about.
Axis Kiss Cocktail
dash of amaretto almond liqueurdash of creme de cassis
chilled Champagne
Pour the amaretto and creme de cassis into a champagne flute.
Top with Champagne.
Make the drink sweeter with larger dashes of amaretto and creme de cassis.
Okay my wonderful valentines. I think I have made enough bizarre references to late night TV and 1970's one hit wonders. Now I'm off to comb my archives for even more obscure references and even better cocktails. H's and K's too all of you!
Sunday, February 6, 2011
Scrappy Dog Sunday!
Are you ready for some PUPPY BOWL 2011? Awwww yeah! While the rest of the United States is watching football, the Pedersen household will be watching Animal Planet's Puppy Bowl for the 7th year in a row.
For those of you unfamiliar with the Puppy Bowl, it is hours upon hours of cute puppies playing. That's it. There is a kitten half time show and this year, they've added chickens into the mix. There are several puppies and they just play and play and play. It drives Lola, Jujube and Pete crazy! They try to attack the TV, they jump around and have a good time. While they are attacking the TV, I get to scream over the cute puppies. It's a win-win situation.
So, get your snacks ready, plant yourself on the couch and prepare for hours upon hours of cute puppiness. It will brighten your day and make your scrappy dogs happy.
Saturday, February 5, 2011
Salivating Saturday
Some days I am just plain lazy. I don't want to cook and after eating my weight in red vines, I need to make something with a little more nutrition. On days like this, I will make up a quick pizza. Pizza dough is the easiest thing in the world to make and you get to top your pizza with whatever you want. Although, I don't recommend red vines-yeah, not good.
The following is the easiest pizza dough ever! It will make 2 pizzas or one deep dish pizza.
Ingredients
1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a 5 minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
There ya go! Easy as pie...get it pie...HA! The second dough will last in the fridge for 3-5 days and in the freezer up to 6 months. I usually make a couple of batches, wrap the dough individually and freeze.
The following is the easiest pizza dough ever! It will make 2 pizzas or one deep dish pizza.
Ingredients
1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a 5 minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
There ya go! Easy as pie...get it pie...HA! The second dough will last in the fridge for 3-5 days and in the freezer up to 6 months. I usually make a couple of batches, wrap the dough individually and freeze.
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