Chicken Piccata and The Prom

After much anticipation (and a month long weather delay), Prom finally arrived this past weekend.  Nails were done, hair appointments completed, shoes and dresses ready to go...the Golden Globes theme Prom was set and in full motion.

Even a little chill in the air and overcast skies didn't stop these girls from bringing their finest glamour to the evening!  My babies are all grown up...brings a tear (actually several as of late) to my eyes.

We enjoyed our own little date night with my husband's favorite Chicken Piccata.

Chicken Piccata
Courtesy of Cuisine at Home Magazine

** Recipe is so good and easy, you will want to double this!!

4 chicken cutlets
2 Tbl. canola oil
1/4 cup dry white wine
1 tsp. garlic, minced
1/2 cup chicken broth
2 Tbl. fresh lemon juice
1 Tbl. capers, drained
2 Tbl. butter
fresh lemon slices

Season cutlets with salt and pepper then dust with flour.  Spray saute pan with nonstick spray, add vegetable oil, and heat over medium-high.

Saute cutlets 2-3 minutes on on side.  Flip the cutlets over and saute the other side 1-2 minutes with the pan covered.  Transfer cutlets to a warm plate; pour off fat from the pan.

Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.

Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side 1 minutes.  Transfer cutlets to a warm plate.

Finish with butter and lemon slices.  Once butter melts, pour sauce over cutlets.

One Year Ago: Braised Crockpot Balsamic Steak
Two Years Ago: Loaded Hasselback Potatoes

...and speaking of chicken, I was fortunate enough to have Buffalo Wild Wings  and Texas Roadhouse donate 350 wings for the After Prom party at school.  Everyone knows how hungry teenagers are at midnight...so we helped make the special delivery!

BBQ Glazed Meatloaf and Jack and The Beanstalk

One of the super fun things about turning 50 is experiencing the interesting changes that you start to see (or don't immediately see).

Everyone remembers the English fairytale of Jack and The Beanstalk...mother and son need food, boy meets old man, man gives boy some beans, mom gets mad and throws beans out the window, boy wakes up next morning to magical giant beanstalks, etc, etc...

Well, lately I have been feeling like Jack and waking up with a giant, magical piece of hair growing out of my cheek!!  This is not just a piece of peach fuzz mind you, this one lonely piece has to be an inch long!! What in the world is this all about???  I pray to God that when I do see it, that it was not there the day before and I had been walking around all day with this thing flying in the wind.  What's worse, is if it did just show up that morning, what the heck is happening to me at night for this to appear.  I'm afraid to go to sleep now...just watch the 1978 version of "Invasion Of The Body Snatchers" movie with Donald Sutherland and Brooke Adams...you'll know exactly what I am talking about...that movie still terrifies me to this day.

When I do see it with my groggy pre-coffee morning eyes, I hurry and start the hunt for tweezers. My days of plucking eyebrows are long gone, because for some strange reason, when you get older, your eyebrows stop growing and hair magically appears on your face!  I then start plucking everywhere on my cheeks, before my family can see it...at this point, I may as well just use my husband's razor.

So, the whole beanstalk story brings me to dinner...meatloaf, mashed potatoes, garlic cheese knots and green beans, of course!  I think I have tried over 100 meatloaf versions and still keep coming back to this one as our favorite.

I altered Traeger's original version simply because I don't like the taste of raw onions and I wanted to change it up with experimenting on a few of the other ingredients...my take on it is listed below.

BBQ Glazed Meatloaf

Adapted from Traeger Recipes

1 pound lean ground beef

1 pound Jimmy Dean Reduced Fat Pork Sausage (original flavor)

1 cup Panko Japanese bread crumbs

1 small yellow onion, sliced thinly

1 Tablespoon, barbecue rub seasoning mix (whatever is your favorite brand)

1 teaspoon Lawry's garlic salt

1 egg

1/2 cup milk

2 teaspoons Worcestershire sauce

2 Tablespoons Dijon mustard

1/2 cup of your favorite BBQ sauce (we like Stubb's Original)

In a saute pan, heat to medium and melt 3 Tablespoons butter.  When butter is sizzling, add the onions and saute until soft and starting to turn golden.

In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, bbq seasoning and garlic salt.

In a separate bowl, whisk the egg and milk.  Add the Worcestershire sauce, and mustard.  Add the liquid ingredients and cooked onions to the meat mixture.  Mix with your hands until all ingredients are incorporated.

Spray a disposable 8" x 8" foil pan with non-stick spray.  Form the meat into a loaf shape in the pan.

Pour the bbq sauce on top of loaf and spread evenly.

**We prefer to make this meatloaf on our Traeger at 350 degrees for 50 to 60 minutes.  You can do the same temperature and timing method in your oven by baking it instead with same results (you just won't have the smoky flavoring added).

If there are any leftovers, this meatloaf makes an unbelievable slider sandwich on King's Hawaiian Rolls.  Just slice the meatloaf, warm it up by searing in pan with melted butter on both sides and serve on rolls with bbq sauce, melted Monterey-Jack cheese and French's Fried Onions. Over-The-Top!!!

Enjoy and "Keep On Pluck'n"!

One Year Ago: 24 Hour Salad

Two Years Ago:Chili-Cheese Egg Bake

Orzo Salad With Everything and Redecorating Everywhere

As all new school years typically go there is the new wardrobe, new school supplies and new haircuts to start the year off fresh.

Well, since we had recently moved into our new house, the girls decided they also wanted new rooms...something a little more grown up, sophisticated and mature. Yes, another rite of passage that breaks my heart...my little girls are growing up too fast.

We have spent the last couple months searching out ideas on Pinterest and slowly transforming not only their rooms, but also seeing them really coming into their own young ladies.

Love the owl lamps and owl headboard piece we discovered.

The oldest one really took to the set designs of the show Gossip Girl.  She loves the elegance and classy sophistication of their home in New York.  My daughter really has an affection for her owls and I found the greatest finds at Hobby Lobby to finish it off.

Gossip Girl's infamous butterfly wall design.

We started her collection of accent pillows, a beautiful jacquard bed set and she now has her espresso colored dresser and nightstands.  I love finding great deals and never paying full price for "fabulous".

My other daughter is more of a relaxed, colorful spirit with a touch of pizazz.  She loves organic designs and lots of color around her.  Again, we searched far and wide and found incredible designs and deals at Target and Hobby Lobby.

The perfect wall decals to bring out the bedding colors.

Eggplant color framed mirror with her sparkle arrangement.

Beautiful art piece that sparkles in just the right light.

After the finishing touches everywhere it was time for our neighbor's annual end of summer potluck dinner with all the neighbors on their street.  I decided to make the family Orzo Salad With Everything.  

My sister-in-law Leslie first introduced this salad to us at one of our family dinners.  Love this salad...really versatile and goes great with any type of meat dish.  Leslie and my husband's brother Steve will be visiting us in the next couple weeks, so I know that there will be much cooking, baking and BBQ going on...stay tuned for that one next month.  They both love to cook as much as me and my husband, so rest assured no one will be starving that weekend.

Orzo Salad With Everything
Courtesy of Leslie

1-1/2 cups orzo (rice shaped pasta) uncooked
1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
5 Tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup chopped Kalamata olives
1 cup finely chopped radicchio (about 1/2 of a small head)
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
1/2 cup crumbled Feta cheese
2 cloves garlic, finely minced

Cook orzo in a pot of boiling, salted water until tender.  Drain well.  Transfer to a large bowl.  Add sun-dried tomatoes, oil, vinegar and olives.  Toss to blend.  Let stand until cool.  (This part can be prepared up to 6 hours ahead, cover and refrigerate).  Bring to room temperature before continuing.

Mix chopped radicchio, pine nuts, chopped basil, Feta and garlic into the orzo mixture.  Season salad to taste with salt and pepper.

Enjoy!

One Year Ago: Pasta Puttanesca