Brie and bread

So, my friend is getting ready to move and we had to clean out her fridge. What did we find? Two kinds of brie cheese, a DELICIOUS cheese that is a white cheddar with apricots in it. (I know sounds weird but it was yummmy.) Well that was in addition to the cheddars, and mozzerellas. We decided on brie for breakfast.
We went to the store to buy sourdough french bread. There wasn't any. So, I bought 2 artizan baguettes, and a regular french loaf. One was an artizan sourdough baguette with sea salt on top. The second was also sourdough but it was everything style. Like an everything bagel.
Here is what to do. I am sure lots of people to this, and I am sure it is really common in France and Europe, but, I had never seen it before.
heat oven to 350
slice the bread. if you slice it on an angle you get a bigger slice. lay them out on PARCHMENT PAPER or that neat non stick foil.
slice the brie. we used standard brie, and this wonderful herb coated brie, covered in basil.
lay the slices on the bread...(duh...)
place in the oven to melt the cheese. 10 minutes at the most.
then eat. I think doing it with more than one kind of bread and more than one kind of cheese is the best. because then you get to have a different taste each time.
NOW. this was delicious on it's own. But in my world I think some oven broiled sausages would be a great addition.
Ok so this might not be the healthiest of breakfasts, but it is probably still healthier that going to Denny's. Plus it will definitely taste better than anything you can get at a Denny's

Beer Glazed Chicken

Yep. I said BEER GLAZED CHICKEN. I will share the fabulousness of it with you.
2 chicken breasts, boneless, skinless, and butterflied
2 tbs olive oil
2 tbs lemon juice
1/2 bottle good IPA beer. Don't cook with it if you won't drink it. curious phrase, because I don't really love an IPA, but this was a yummy dinner.
garlic powder, lemon pepper, salt, mrs. dash, fresh ground pepper.
Season the butterflied chicken with lemon pepper, mrs. dash, salt and garlic powder.
Brown the chicken breasts in a pan over medium high in heated oil. about 4-5 minutes per side.
Pour on 1/2 a bottle of beer. Cover and simmer 5-8 minutes. Chicken should feel firm.
Remove chicken, and cover with foil.
Whisk about 1 tbs of olive oil into the beer in the pan. Whisk in lemon juice and reduce by about 1/2. finish with salt and fresh ground pepper.
Drizzle over chicken and serve.
Seriously YUMMMY.
Reducing the beer takes the bitter Beer taste out of it.

Time to start this up again.

Yes, that is right. It has been almost a year. It is time to start blogging about food again.
Here is my plan. 2 recipes a week, be they mine or stollen ( borrowed with credit from another source), 1 review of food item a week, and 1 post about feeding my kids every week.... (when they eat something)
I cook a lot like Rachael Ray. with pinches, dashes and some....
So to start.
Today I will review my new favorite alternative food... Coconut milk.

Coming soon.
Love to you all, Eat healthy and Be happy.
OH.... and here is a pic of my sweet boy.
Declan Orlando
Born Aug 21, 08

Oh and I forgot to mention...

I am pregnant again.
Yep we are having baby number two. We are due August 28th. I get to find out the sex ( hopefully) on April 19.
I wonder if there are any girl making foods...
No. by now the gender is determined and in place. I am 15 weeks today.
almost half way... Pregnant through the summer again. Yay Me...

Chicken Sans Pie

I started off calling this chicken stroganoff, but that was deceptive. It is basically a chicken pot pie with out the pie.
It is super yummy on a cold night with french bread. It is quick and easy and would be good with a salad on a hot day. It packs up well and reheats awesome.

2 chicken breasts
1 can cream of chicken ( or mushroom if you prefer) + 1 cup of milk
3 cups total of variety of frozen veggies. I usually do 1 1/2 c of broccoli, 1/2 c of corn, 1/2 c of peas and 1 c of green beans. ( nuke for about 4-5 minutes to cook them most of the way through)
1-2 cups of shredded cheese ( your choice, cheddar, cheddarella, Italian blend whatever)
1/2 bag of egg noodles

Cut chicken into medium bite sized pieces. Season with salt and pepper, garlic powder, Mrs. Dash and Itallian seasoning if you like. Saute' in a large deep skillet ( I use a non stick wok style pan). Keep them moving, until they are almost cooked through. add the cream of chicken, milk, and veggies. mix together and turn heat down to medium. Add egg noodles, try and get them all into the sauce. Cover and cook on medium to medium low for about 10 minutes. Or until the noodles are cooked (you could dirty another pot by boiling these seperate and just topping the noodles with the sauce, but why?) add about 1/2 of the cheese to the pot. stir. this helps to thicken and add a cheesey flavor. serve, in bowls, top with a little more cheese, serve with garlic bread, or french bread, or rolls. this recipe feed hubby and I with leftovers ( or seconds). It would feed a family of four easy, if you added salad.
I love this recipe, because it literally takes about 30 minutes. You could adjust this and make it feed more, by adding a chicken breast, about 1 c of chicken stock, and maybe another 1/2 to 1 c of veggies.

I Am Back

I am back. Caleigh has gotten to a point where she likes to play in her jumper or play pen and I get time to play online every day or so.
So I am trying to be good about posting new recipes and reviews.
Good Luck. Love Sara

Turkey Meatball Stroganoff

This was a Sara Experiment Meal and it came out fabulous.

I did this for dinner last night and it was SUPER yummy.
Meatballs- 1 lb ground turkey1/2 stick celery diced fine1/2 carrot grated1/4 onion diced fine (all these should equal about 1/4 cup or less each)1/4 c grated cheese ( we used pizza blend, italian blend or parm would work fine)1/4-1/2 bread crumbs1 beaten eggsalt, pepper, garlic and italian herbs 1-2 tsp ( i just shake so kinda guessing)
MIX all ingredients together. Make about 1 inch meatballs. ( we used about 15 and the recipe made about 30) Cook meatballs in large skillet/pan. remove the meatballs. add 2 cans cream of chicken soup and 1 can of milk. scrape the bottom and get all the good flavoring bits up. add the meatballs back in. cook at barely a simmer until egg noodles are done.
BOIL Egg noodles until almost done. drain. return to big boiling pot.
POUR meatballs and sauce over. mix and serve. top with a little more shredded cheese. serve with rolls..If you wanted to do it with ground beef, I would switch the cream soup to mushroom. Love, Sara