Chicken Dinner

So, I'm trying something special tonight....

Ingredients:
3 Boneless Chicken Breasts
10 oz Frozen spinach thawed and drained
1/2 a stick of Cream Cheese
4 Tbsp Grated Parmesan Cheese
1 cup Shredded Mozarella Cheese
1 Egg
12 Crackers (I used Ritz)
Butter

Preheat oven to 375

Butterfly and pound flat three chicken breasts...that was fun! (put inside a zip lock bag for easy clean up)
Mix spinach, and three cheeses.
Spread spinach on the chicken and then roll up and pin with toothpicks. 
Dip in egg wash. (just the egg)
Dip in crushed crackers mixed with parmesan cheese. 
Bake in a glass dish (9 x 13) with seams down.  I then put 4 pats of butter in the dish to keep them from sticking. 

Bake about 30 minutes.  Then, serve on warm pasta sauce.  My husband (aka test subject) and I both agreed it was very tasty!!! 

Go Cats!

We celebrated our anniversary this year by attending our first UK Basketball game!!!  UK vs. University of Tennessee.  It was really fun and we had a great time!  This was the "cell phone shot."  We were a little nervous that if they lost we wouldn't be invited back considering the winning streak that the team is on.  No need to worry anymore...they won!

Week 1

So, I have officially one week (five days) under my belt as a store manager.  What can I say?  I'm actually enjoying myself.  I am getting to make decisions and not have to clear them through someone else.  I am getting to set the course for the team.  I am getting to initiate change and see fairly fast results.  I think I was most apprehensive about the team not wanting to change.  However, I think that they want change probably more than I do.  How awesome is that?  It is a really great feeling. 

Recipe followers...

Stuffing for porkchops without the mushrooms...so, I prefer mine with mushrooms, but I'd already played that trick on my non-mushroom-loving husband.  For his valentine's dinner he was given stuffed porkchops with a different stuffing, a baked potato, and black-eyed peas.  So, for the stuffing preparation:

3 slices of sandwich white bread diced and toasted
1/2 cup shredded carrots
1/2 cup diced onion
2 tbsp chicken broth
1 egg
salt and pepper
1/4 cup frozen corn
(celery is optional too)

Mix this together and stuff a thawed and butterflied pork chop.  Brown the pork chop in EVOO.  (We pinned ours with toothpicks.)  Then, bake covered with aluminum foil in a casserole dish for 30 minutes at 350 degrees.  I put the extra stuffing on top of the porkchops while they were cooking.  This was a winner!  (For timing...the 2 pork chops weighed 1.9 pounds combined, with the bone-in...they were extra large!)

Another Birthday?

JMS had a second mini-birthday when his box of gifts arrived from Auntie Tanya, Uncle James, and Ms. Carol.  Does he look excited?  I asked him "remember Tanya?" and he said, "um, yes."  Haha...the last time he saw her he was 9 months old.  (Sorry Tanya, I doubt it.)  Then, he called her and unfortunately had to talk to the voicemail...but he said, "Thank you for my presents.  Can I play with Haku? Bye Ms. Tanya." It was enough to melt her when she heard it I'm sure.  :) 

The Seattle Seahawks jersey is from Carol.  It is perfect b/c the "blue team" is always JMS's team...whether that be the Colts, the Seahawks, the UK Wildcats...always the blue team.  The books are from Tanya and James...his favorites: Cars, Wall-E, and Up. 

Happy Anniversary

Today is our 8th wedding anniversary.  I love you sweetie!

Where were we 8 years ago...
home:  2 bedroom, rented apartment, Hinesville, GA
jobs: lieutenants in the Army
pets: a goldfish
kids: none
cars: '99 blue ford explorer sport (2dr), and '00 white vw jetta

Now we are....
home: 4 bedroom, owned, Lexington, KY
jobs: retail store manager and online retail warehouse manager
pets: quincy dog
kids: 3yr old...JMS
cars: '03 chevy trailblazer, and '05 blue ford f150 lariat

We won't even discuss everything in between. :)  But I do love to imagine where we will be 8 years from now....it's hard to say. 

Rearranged

If you are looking for my "links" to other blogs...they are currently at the very bottom.  To incorporate my larger pictures I had to change a few things.  Sorry.