Day: January 3, 2008

Melt 2 TB butter in a pan on the stove
Throw in a chopped onion,
3 carrots chopped in half circles,
2 parsnips chopped in half circles
and one uncooked sweet potato chopped up

Saute for a couple minutes

Push the veggies to the sides of the pan

Into the center of the pan, add chopped uncooked chicken that you dredge in flour

Cook chicken for two-3 minutes, until golden on other side, then flip it. Cook for a minute.

Add one bullion and 1/3 cup of water. Stir all ingredients up. Cook for a minute. Add approx 1 cup of water in thirds, cooking for a bit in between.

Add frozen broccoli. Cover and steam for a bit

Add milk, about a half a cup

Add half and half, about half a cup

Add thyme, lots of it. Like a full table spoon. And add some basil.

Serve with cooked rice.

yay!

Guys
I was hungry
so I started looking around the kitchen
and there is pretty much nothing there
BUT!
There is bread
and every time I want a sandwich, there’s never any bread
So I made the weirdest sandwich I have ever had ever ever
IT IS
Whole wheat bread
Nacho cheese
Bacon
And roasted peppers
I call it
The If-This-Is-All-I-Can-Find-In-My-Kitchen-What-The-Hell-Is-Wrong-With-My-Family.
And I toasted it for like, four minutes
and I’m drinking a peach fresca with it, because it is the only drink that was cold
but
it expired a month ago
so yeah
It’s actually not that bad

Courtesy of Jonabad through Tyler… taken from:

http://www.elise.com/recipes/archives/005245chipotle_lime_baconwrapped_shrimp.php

12 large, raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
1/4 teaspoon chipotle powder
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)

1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated

2 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

3 Working one at a time, wrap a half piece of bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

4 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.