Feeling joyful about today, and tomorrow.
Blessings!
Author: jachancellor
Daughter of the King, wife to hubby David, Mom to Carmen and Stephen. Lover of the Razorbacks, Gastric Sleeve 5/16/16, Lupus Warrior.
Dreamers
Blessings!
3 Week Lunch Prep Challenge
I found this on challenge, and have decided to participate. You can sign up at sweetpeasandsaffron.com, or just to find out more information. Basically, Denise is going to show me how to prep 4 days of lunches during a live video on Sundays, and we can modify it to our dietary needs all you have to do is sign up as it is free.
Trying to be better in planning and prepping. I will be posting here on my progress. How are your goals going for 2018? Progress?
Happy Thursday!
Chicken Breast Supreme
Over the holidays, I have a tendency to want to eat memories. This is one of those recipes. Although, haven’t remade it, I believe it needs more seasoning.
Ingredients:
2 cups Sour Cream
1/2 teaspoon lemon juice
4 teaspoons Worcestershire Sauce
4 teaspoons celery salt
2 teaspoons paprika
3 cloves of garlic, minced
4 teaspoons salt
1/2 teaspoons pepper
6 whole chicken breasts
2 cups fine dry bread crumbs (we used panko instead)
1/2 cup butter
Directions:
Combine sour cream, lemon juice, Worcestershire Sauce, celery salt, paprika, garlic, salt and pepper.
Dip each breast (pat dry) in sour cream mixture, coating well.
Refrigerate overnight, covered. Remove chicken from mixture and roll in bread crumbs.
Arrange in a shallow pan. Melt butter ad spoon over chicken. Bake uncovered at 350 degrees for 45-60 minutes. Spoon rest of butter over chicken and bake 15 minutes longer or until brown and tender.
It was good, but really needed something more. We will rework this one.
Blessings!
2018 Goals
I have decided to continue blogging daily. I never really thought I would be able to do it every day in 2017 but I did. I had help from family, and lots of encouragement from friends. I pre-scheduled most of my posts throughout the week and as I would have time to write on the weekend.
I have also decided that this is the year for me to conquer six college classes, and to continue to my goal weight. It will be busy starting back to work on today (and Carmen goes back to LSU). Planning will be the key for homework, meals, and exercise. My Passion Planner is ready to help, I just have to use it.
Apparently, it can take 18-254 days to form a habit. Hoping that I can kick into gear and accomplished another 20-30 pounds down this year. Really not wanting it to take forever, but healthy habits would be a good thing. Regain is thing. I know that I am not perfect, and can’t do everything. But wanting to be better than where I am.
So goals:
Blog daily–again!
Classes – take 6 this year, and increase my gpa. Will be okay with “C’s” but…
Weight – get back on track and lose 20-30 – hit goal weight!
Walk – Four 5k’s (beat my time of 54:35)!
Meal plan – plan to succeed—right?
Stay organized, and not become overwhelmed. Anxiety will not control me this year!
What are you goals for the year? How are you planning on succeeding?
Blessings for today, and for 2018!
2018
2018 will be fierce!
Blessings!
2017
Thank you for this amazing year…2017. 365 days. 365 posts. Goal met! Some of them were not much more than a sentence, but it was a post. Thank you for the follows, comments, and likes. Thank you for reading. Lots of items to improve upon, but wouldn’t change a thing.
Blessings for today and always.
Pooh
Blessings!
Bacon Vinaigrette
When David and I went to the new Emeril’s restaurant (Emeril’s Coastal Italian), he had the Brussels Sprouts. They had this vinaigrette on them that was wonderful.
We love roasted Brussels Sprouts, and thought the addition of a vinaigrette would be good as well. So I searched, and found Emeril’s site full of his recipes. His recipe called for the following:
- 6 strips thick-cut bacon, finely chopped (about 8 ounces)
- 1 shallot, minced (about 1/3 cup)
- 1 teaspoon minced garlic
- 2 tablespoons Creole mustard (used Dijon)
- 4 tablespoons sherry vinegar (used Red Wine Vinegar)
- 1 tablespoon light brown sugar
- Kosher salt, as needed to taste
- 1/3 cup canola oil
- 1 pound Brussels sprouts, trimmed and halved (we roasted them with olive oil, salt and pepper)
In a large saute pan, render the bacon until crispy. Add the shallot and garlic and cook until softened and translucent. Remove from the heat and whisk in the mustard, 3 tablespoons of the vinegar, and the brown sugar. While continuing to whisk, add the canola oil in a thin, steady stream. Season lightly with salt and remove all but 1/3 cup of the vinaigrette from the saute pan to reserve for later.
Emeril deep fries the sprouts. Again, we roasted ours, but when they were done tossed them with the dressing.
It was bright, and tangy. It added a depth to the sprouts that was needed. We all loved it.
Blessings.
Echo
Blessings!
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