Easiest chicken ever!

I need to get back to cooking for 3 because TheGirl has left for college.
Also BubbleWrapBoy seems to have left the clumsy/for ever hungry stage indicating he might very well have stopped growing. For now.
Less food is being eaten, we’ll see if in a week or so he reverts back to his inhaling everything food wise.

This is one of those really simple dishes, easy to adapt because it’s one chicken breast per person.
Count on 1 ounce of cheese per person and 2 slices of prosciutto ham.

Chicken with mozerella and ham

4 chicken filets
4 ounces mozerella, cut in 4 slices
8 slices prosciutto ham
2 tbs olive oil
2 sprigs rosemary
salt and pepper to taste
Cut chicken filets in half but not all the way,
salt and peper
layer with mozzerella
roll and wrap ham around.
cook on both sides for 3 minutes on each side.
transfer to oven proof dish
add rosemary sprigs and cook in 350 oven for 15-20 minutes

Enjoy!

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Swedish Chef Sunday

The joke is on the chef, chicken wins!

Happy Wednesday

Kids read labels too!

H2O anyone?

For years I’ve had to take medication for a dead thyroid right at the crack of dawn.
I was very happy with my big 12 ounce glass with lid until DizzyIzzy my 85 pound Bouvier des Flandres decided to take matters in her thirsty paws and knock it off the bed side table.
I then started using a plastic cup with a straw. However we are experiencing the worst ant invasion in many years and I woke up one morning to many ants taking a dip in my cup.
Ewww!

At a recent shopping trip to Target I found this

With the cup taken off.


My love for Matrushka dolls dates back to my parents having one and when I was little I played with it and my Girl shares the same fondness.
So far I’ve used it for over 2 weeks and no swimming ants.

Here are a few more hydrating ways.

Poor snowman!

Love this one and might have to get it soon.

All products from Fredandfriends.com

Hello World!

This last week has been a little bit..well challenging would be a good way to start to describe it.
Since losing my job in July, I got downsized, I’ve made it a point to have goals every day and not to just flounder around aimlessly.
Having a hobby in all things fiber (and that’s not dietary fiber but rather more of the animal source such as sheep fleeces and yarn) I can entertain myself greatly.

I’m trying real hard not to feel too indulgent about it all but right now it’s all I got to get me from waking up to bedtime.

However, somewhere right before losing job #1 I got roped into subbing for job #2.
This is a customer service job and I do love it.
So the cord with work did not get cut completely after all.

This last week was the last full week with my Girl, she is leaving for college (sophomore) on Thursday.
I had all week off and she was at work. The whole week felt like a holding pattern for this week that is going to bring so many changes.

I could have blogged more but there was no inspiration, there was time enough but what was I going to share with you?

I’m excited though, I have a gadget post for this week, a new veggie recipe and I finally broke away from commercial Cioppino and made my own version that was so good!

I’m reaching out to you the reader to tell me what you’d like to see made and blogged.
Come on! give me a challenge!

Until then, Enjoy!

Swedish Chef Sunday

Sam the Eagle always cracks me up because he is so for everyone being honest and doing things the proper way.

Happy Wednesday!

Vacation Adventures.

3 weeks ago we set off for our vacation.
Because we had planned a week in Kings Canyon National Park at a family camp we wanted to be a bit closer drive to there the week before.
I was intrigued by Cambria, a small town on the coast between San Luis Obispo and Carmel.
We rented a house for a week and I loved the ocean views and watching the birds.
Here in pictures are some of the places we ate.

Heavenly seared Ahi in Monterey at The Grotto Fish Market on the Pier.

Small hole in the wall place in Cayucos called Rudell’s Smokehouse came heavily recommended and their smoked fish was indeed amazing!

I had the smoked ahi taco and skipped the tortilla.

We had one dinner where the food was amazing but the service was so bad it overshadowed the meal.
The restaurant came highly recommended and the owners were of Dutch heritage.
The restaurant is called The Flying Dutchman in Morro Bay.
We had Mussels

And the Boy had their Cioppino.

Good food,but if you don’t mind getting *all* your food at the same time, don’t eat there.

And then last but not least our last meal on the road was in Los Banos at Hot City BBQ.
I had an amazing trip-tip salad.

BubbleWrapBoy polished off a pulled pork sandwich.

Food was good, home is much better!

Swedish Chef Sunday

Chef combines with the cast of Veterinarian Hospital.

Salmon packets

This dish can be cooked on the grill or in the oven.

4 ounces of Salmon per person
3 ounces of marinated artichoke hearts (in the glass container)
(optional) 2 tbs capers

On a sheet of aluminum fool place 4 ounces of salmon, 2 or 3 artichoke hearts, 1/2 tbs capers and cover the salmon with a little bit of the juice that the artichokes came in.(about a tbs)
Salt and pepper to taste.
Make a pretty packet, close and repeat for as many portions as needed.

When grilling do not place packets on the first rack of the grill but on the one above.
It will take medium heat and the fish is done when flaky.

In the oven, preheat to 325 and place packets on a cookie sheet and cook until flaky.

Enjoy!

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