Birthday Bucket List

Today is my birthday!! I’m 24 today! My 23rd year is going to be hard to beat, but I can’t wait to see what this year has in store :)

Can someone make me this cake from Art of Dessert??

6141220401_dcffde14cf

A few weeks ago, Graham and I sat down and made individual bucket lists of things we want to do before we turn 30. Today I’m sharing mine!

  1. Travel to Europe (I’ve never been– but Italy is a big place I want to eat my way through.)
  2. Travel to at least five new states in the U.S. (current states I’ve been to include: SC, NC, TN, FL, GA, AL, TX, MD, NV, Washington, DC, VA, semi-pathetic list I know)
  3. Volunteer for a cause I love
  4. Do something that scares me 
  5. Learn a new skill
  6. Worry less, trust God more
  7. Run a 5K (woof.)
  8. Read the Bible all the way through
  9. Make a new good friend while maintaining old friendships better
  10. Do 30 random acts of kindness

Do you have any bucket list items you want to do? What about any advice for me to complete items on my list?

 

 

Chicken Parmesan

What’s one of those classic dishes you love to have but have never actually replicated yourself? I know you have one…

For me that’s chicken parmesan. 

And the first time I made it… I forgot the parmesan. Hand. to. face. 

giphy-6 

I should have just lied to you and said it was fantastic and given myself a virtual slap on my back, but hey, I try not to sugar coat things one here and fails happen, often too. However, I wouldn’t call this a fail exactly just not quite what I intended. Oops. Didn’t stop me from trying it again and using parmesan the next time. 

Moral of the story, folks, is that cooking is fun and you shouldn’t let a few setbacks stop you from trying new recipes!

Speaking of, you should try this recipe.

Basically you coat the chicken in parmesan and breadcrumbs. 

 photo 4-2 

Add marinara and more cheese. Bake it a little bit.

photo 3-2

Serve with pasta.

photo 1-2

Don’t forget the parmesan! 

Chicken Parmesan
Serves 2
Write a review
Print
Ingredients
  1. 2 boneless, skinless chicken breasts
  2. 1 cup flour
  3. 1 cup breadcrumbs
  4. 1 egg, beaten
  5. 1 jar of your favorite pasta sauce
  6. 1 1/2 cups of shredded mozzarella
  7. 3 tablespoons freshly grated parmesan
  8. Basil
Instructions
  1. Preheat oven to 350.
  2. Using a mallet or rolling pin, flatten the chicken breasts a little bit until they are the same width. It'll make cooking time easier.
  3. Add some parmesan (approx. 1 tablespoon) to your breadcrumbs since is it chicken parmesan after all. Dip chicken in flour, then egg, then breadcrumbs.
  4. Lightly fry in a hot cast iron pan with oil for about 3 minutes each side.
  5. Remove from heat and add sauce, basil, more parmesan, and mozzarella on top of chicken.
  6. Bake for 20-25 minutes.
  7. Serve over pasta.
Say The Blessing http://saytheblessing.com/
 

 

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

It’s my birthday week!!! Therefore, Graham is taking over dinners and planning mostly surprises. I do know that we’ll make some homemade sushi one night, and I want to try Giada’s Pesto Shrimp Rolls this week too! Can’t wait :)

Oh and cake (really any form of chocolate) is a necessity this week. You hear that Graham??

Tostadas

A tostada is basically one large nacho, right? I really don’t know a difference between the two other than one has lots of fried tortillas and the other is one large singular fried tortilla.

photo 3-5

A better question is how exactly you go about eating a tostada. I need lessons. Mine looked like I threw it at my face and ate whatever ended in my mouth. Not pretty! 

In true Cobb form, we couldn’t decide between chicken and shrimp so we made both (like what we did for these panini). A taco sauce tossed shredded chicken vs. a cilantro lime marinated shrimp. 

Untitled-1

The shrimp won! But here’s both variations for you to try. Do you like chicken or shrimp better? 

 photo 5-4 

Tostadas
Yields 4
Write a review
Print
For the two shrimp tostadas
  1. 1/2 lb jumbo shrimp
  2. 3/4 tablespoon chopped cilantro
  3. 2 limes, juiced
  4. 1/4 cup olive oil
For two chicken tostadas
  1. 1 1/2 cups of shredded chicken
  2. 1 cup taco sauce
For both
  1. Tortillas (4)
  2. Roasted corn
  3. Shredded lettuce
  4. Guacamole
  5. Cheese
  6. Salsa
Instructions
  1. Marinate the shrimp for at least 2 hours in the lime juice, cilantro, olive oil mix. Cook over med-low for about 3-4 minutes per side.
  2. Toss warm shredded chicken in taco sauce, set aside.
  3. In a med-high pan with oil, lightly fry each tortilla and set aside.
  4. Layer guacamole on tortilla, top with shrimp or chicken, corn, lettuce, salsa, cheese.
Notes
  1. I used Trader Joe's frozen roasted corn and love it! Just heat up with a little butter on a pan.
  2. I used flour tortillas but corn is more the norm for tostadas (I prefer flour so you can use both!)
Say The Blessing http://saytheblessing.com/
 

 

 

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Bird dogs
Monday: Grilled steak (chicken for me) and veggies
Tuesday: Tortilla stack
Wednesday: Paninis
Thursday: Pasta
Friday: Pizza
Saturday: Out

Pecan Crusted Chicken and Blackberry Jam Sauce

photo 3

Stop the presses!!!

Graham made this recipe up. No lie. And it’s good. Really good!

Who would have thought I would have liked blackberry stuff on chicken? Graham did apparently. Maybe he should take over this for a little while? Baby steps. 

Basically you coat the chicken in a breadcrumb/pecan combo, fry it up a bit, then let it finish in the oven.

  photo 2

Then the most basic sauce in the world is about to go down. Get a jar of your favorite blackberry jam, put it in a pot on the stove for low until melted. Wah-lah. 

photo 4

Genius I say! And can we talk about his plating skills? Someone has watched a little too much Chopped/Cutthroat Kitchen ;)

photo 5

Pecan Crusted Chicken and Blackberry Jam Sauce
Serves 2
Write a review
Print
Ingredients
  1. 2 chicken breasts
  2. 1/2 cup pecan pieces
  3. 1/2 cup breadcrumbs
  4. 2 eggs, beaten
  5. 1 cup blackberry jam
  6. Oil
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat up about an inch of oil in a pan.
  3. Combine pecan pieces and breadcrumbs in food processor and then set up a dredging station with the pecan/breadcrumb mixture on a plate and 2 eggs beaten in a bowl.
  4. Dip the chicken in the egg then thoroughly coat it in the pecan/breadcrumb mixture.
  5. Add to the hot oil and fry for about 2-3 minutes on each side.
  6. Place chicken on a baking pan and finish in the oven, about 10-15 minutes until no longer pink inside.
  7. Place blackberry jam in a pot on med-low and let melt down into a liquid. This takes about 5 minutes.
  8. Serve by spooning the blackberry jam sauce over the chicken.
Say The Blessing http://saytheblessing.com/
 

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Lemon asparagus penne
Monday: Quesadillas 
Tuesday: Hot dogs and roasted corn
Wednesday: Cast iron chicken 
Thursday: Work dinner
Friday: Out
Saturday: Out