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Two Steps Back

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In our mind we think that when things go wrong, we have no luck or we are just doomed. This isn’t the case. In order for things to come together they must fall apart. And, in the current situtaion or circumstance that you are going through, that just might very well be a good thing.

If you are in a relationship that you think is irreconciable but you still love that person the best thing to do to make it better is to sometimes walk away for a while.

There are so many unknowns in life. Everyday, every second, every moment of your life is an unknown. My philosophy is to just roll with it. Don’t stress. Don’t fret. Don’t worry. It is a waste of precious time. There is only so much you can do to change the inevitiable. That is why the word inevitable is so important. You truly do not have control over what is destin to come. So….just let it happen. Learn from your mistakes that created that inevitable and critique for the future.

I’ve change the tempo of my blog so many times but I guess I’ve come to the conclusion that it’s just a compilation of my life. The good, the bad, and the inevitable lol.

My header pic is of my new apartment. It’s a shot of my sun/bedroom and my cat Moo Moo. I love my simple life and over the course of oh I’d say the past ten years is when I really started to think about what it’s all about.

Stop. Think about what’s important and enjoy it.

Until next post…. have a great day and be kind. blessings

Chicken Cordon Bye Bye Blue

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Okay so I made chicken cordon blue today but had to prepare it ahead of time because of our busy schedule and it came out delish. I had made it before but this time I did it a little different just to give it a little zip.

The problem is that we ate it so fast I forgot to take a “pretty” blog pic to post with the recipe. So the pic I posted was of my sons next to last piece before it disappeared.

My whole philosophy on cooking is that it isn’t an exact science. Yes, to some degree you have to follow the amount of ingredients and preparation but there is room for adding a little pizzazz here and there. One mistake I’ve made in the past is don’t over due it on the salt. Use your other salt free spices and be creative!

Here are the ingredients and the prep which took me about 10 to 15 minutes total.

Chicken Cordon Bye Bye Blue

~ 2 lbs. chicken breast (de-fatted, sliced thin and long)

~ Virginia Baked Ham, 1 slice per piece of chicken

~ Swiss cheese, any kind 1 slice per piece of chicken

1/2 cup of seasoned bread crumbs

salt, pepper, onion powder, garlic powder about 4 shakes of each on top of the rolled chicken cordon blue pieces

Cream Sauce

3/4 quarter stick of butter

1/3 cup of flour

1 cup of 2% milk

1/4 parmesan cheese

2 tsp. spicy brown mustard

1/3 cup of Honey Mustard dipping sauce/dressing

salt, pepper, onion powder to taste

Roll pieces of chicken with one slice of ham and one slice of Swiss cheese. Hold each piece with a tooth pick or two if needed. Put a few shakes of salt, pepper, and onion powder on each piece.

Drizzle bread crumbs on top of each piece to coat lightly.

Sauce/Gravy Preparation

Melt butter and then add flour to make a roux. Add milk slowly and stir until you see a smooth consistency.

Add mustard and honey mustard.

Add salt, pepper, onion powder.

Preheat oven to 350

Cover chicken pieces with gravy. Cook 45 minutes on 350. Voila!

Simple asparagus

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This recipe is so simple and taste amazing that even my boyfriend who is an asparagus hater lol asks for this dish from time to time.

All you need is:

  • 1 lb of asparagus
  • 2 to 3 tbsp of olive oil
  • 2 tbsp of bread crumbs
  • 2 tbsp of feta cheese
  • salt and pepper to taste

Remember there is no exact science to some recipes so you can give or take on these ingredients based on your liking.

Lay asparagus in your pan and drizzle olive oil throughout. I live to move the asparagus around to get all the stalks moist. Then top the asparagus with the remaining ingredients.

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Bake in the oven at 400 degrees for approximately 20 mins.

Honestly it’s so good I could eat the whole dish myself. If you don’t like feta cheese then just omit and it’ll taste just as good!

Easy mini cheese cake and pumpkin pies

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These were so easy to make and everyone loved how they tasted! I have two little guys ages 8 and 9, I’m in school full-time working on my associates in Human Services, and I work from home and substitute teach at the elementary school! I really have no time for fussing around with timely recipes so things like this work perfect into my schedule!

For the mini cheese cake pies:

Jello brand boxed cheese cake mix(follow instructions)

Pillsbury premade pie crust(2 come in a package in the dairy section of your grocery store)

Roll out and use flour for a light dusting so it won’t stick to the cutting bored

Use a round biscuit cutter to make circles to fit for a mini muffin pan.

Grease the mini muffin pan with butter flavor cooking spray. Line muffin pans with the pastry cutouts. Remove from oven when done and let cool.

Mean while when your baking the mini pie crusts, prepare your cheese cake filling. Pour in pie crust and chill.

You can top with a fruit dressing, caramel or chocolate syrup.

Mini pumpkin pies

I like to use Libby’s  pumpkin pie mix rather than the pure pumpkin. I like the taste better and it’s actually less work.

Follow instructions for pie mix and pour into mini pie shells before cooking them. I also like to top the pumpkin pies with nuts.

These were quick and easy deserts that had a nice presentation as well!