Wednesday, July 02, 2014

It's been awhile!

Well, first, here's the boy. Doodlebug is just over two years old. He'll be 27 months tomorrow!

I've been exploring new recipes these last few weeks, and it's been really fun to expand the food repertoire. Healthy and creative, and tasty too, these have become fast favorites with our little family!

Oh my goodness. What deliciousness! I made this because I was bored of my regular rotation and I had a house-full of people to feed (the in-laws were in town for awhile). Of course, with a toddler, food is always a challenge, but Doodlebug ate this one up, especially the orzo. He just loved it! It was hard to not overcook the chicken. I was easily phased by this one because you do not precook the orzo. It cooks while in the oven, so I set the timer for longer than suggested because I just wasn't convinced. But it turned out beautifully, aside from dry chicken. :) I will definitely be making this one again. And the fresh sage is a must. Really added great flavor to the dish.

Wow. Just Wow. First off, if you can, marinate this one over night. Make sure to, as the author suggests, score them once or twice on each side, because that marinade will just soak in and you have less of a chance of drying out the meat inside. 

This is so good! I served it with rice and a garden salad. It was a fantastic meal and again, we will add it to the regular rotation. Do make sure to turn them every 7 to 10 minutes or so so they don't burn. And they do taste better the next day!

Future recipes on the menu for the next week: 

Now, I am going to school for wine, so at some point I hope to tell you what wine I paired the meals with and how it tasted! For now, with summer, beer and hard cider have been tasting very good. And strawberry margaritas.

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