Wednesday, March 30
Tuesday, March 29
Crunchy saladIngredients:Vegetables16 oz. cole slaw mix or chopped cabbage3-6 green onionsCrunchies1/2 cup sliced or slivered almonds1 package Ramen noodles (chicken or Oriental flavor)Dressing1/2 cup oil (I use canola)3 Tablespoons apple cider vinegar2 Tablespoons sugar (or 3 packets artificial sweetener)1/2 teaspoon saltseasoning packet from Ramen noodlesRoast almonds and Ramen noodles at 350 degrees until light brown (about 5-7 minutes). Set aside.Chop green onions. Stir into cabbage.Whisk dressing ingredients together well.Toss vegetables, crunchies, and dressing together just before serving.
Monday, March 28
- bird's nest
- "Hope" artwork (Thank you, Melissa of 320 Sycamore!)
Sunday, March 27
In thumbing through magazines and perusing home decor blogs, I read a lot about the value of neutral colors. White, black, brown, and all their shades and tints such as grey, beige, tan, and taupe make wonderful backdrops for any color. Finding just the right neutral can seem like the Holy Grail of decorating.
Thursday, March 24
Sometimes I get asked if good grammar is worth the trouble. "Why bother?" people ask me. That's a question worth considering.
Wednesday, March 23
Tuesday, March 22
Super-Easy Parmesan Chicken
- boneless-skinless chicken breasts
- bottled creamy Caesar salad dressing
- bread crumbs
- grated Parmesan cheese
Preheat broiler. Prepare a baking sheet by spraying with non-stick cooking spray or lining with parchment paper.
Place chicken breasts between two sheets of plastic wrap. Pound with mallet until fairly thin. (I often use the breast tenderloins and pound each until it's about the size of my hand.)
Pour some some Caesar dressing onto a dinner plate. On another plate, bread crumbs and Parmesan cheese to create enough coating for your chicken.
Dredge each breast in Caesar dressing, then coat with bread crumb/cheese mixture. Place chicken under broiler. Broil until coating is golden brown. Carefully flip chicken pieces; broil the other side until chicken is thoroughly cooked and coating is golden brown. (Broiling time will vary depending in the thickness of your chicken pieces and the strength of your broiler. I usually start by broiling mine about 5 minutes per size.)
That's it! You've got delicious, juicy, flavorful chicken ready to go. This is great to serve along with pasta and your favorite tomato-based sauce (my kids' favorite) or atop Caesar salad (my husband's favorite). Either way, it's a winner!
Please let me know if you'd like to submit a recipe to be featured here at Dinner for Real. Bon appetit!
I often get asked how I take care of my skin, and I'm going to share my secret.
Just so you know how well it works, here's a photo of me at the beach, complete with sunglasses and killer tan: