The old standby…

May 10
Five nights a week I am eating dinner by myself. Just me and my little ol’ self. This is my old standby. Pasta! It’s quick and easy. Cook up some pasta, saute some garlic in olive oil (or butter, Paula Dean is my kind of woman), cut up some cheese, parsley and Parmesan cheese. I basically just throw in what ever is at hand at the moment. It’s filling and satisfying. It took me a while to find a pasta that was comparable to the real thing. But I do like this one. It has a more natural texture and taste to it. So this is it, this is my old standby. Now I’m off to get some work done..

Feeling wonderful…

May 8

I just realized after taking a walk downtown during work and walking back up the hill that I feel wonderful today. It is a beautiful day (74 degrees to far and it is only 11 a.m.). I didn’t feel like I should lay down and take a nap. Last week was awful. I would go to work and never really get up any energy and have trouble concentrating all day. Then I would hurry home and get Gary off to work so that I could take a two hour nap and still be in bed not even 2 hours later for the night.

I think my new iron supplements are working. YEA! I am so happy. Now I can get back to cooking and creating. I have so much work to get down outside and inside. Gardens to be planted, weeds to be pulled. The trees are budding the flowers are blooming. I love this time of year.

Pretzel Crusted Chicken Fingers w/Cheddar Mustard Sauce

May 1

Happy May Day to All of my Friends!!

I adapted this recipe from a Rachael Ray recipe. It was wonderful. The chicken was so moist.

Pretzel Crusted Chicken Fingers with Cheddar Mustard Sauce
1 lb Chicken Fingers
2 eggs
About 1 1/2 cups crushed Gluten Free Pretzels

(You need about 1 1/2 cups after the pretzels are smashed)
Salt and Pepper to season

Dip each chicken finger in the beaten egg and cover with the crushed pretzels. Lay fingers on a cooling rack on top of a cookie sheet and bake in the over on 375 for about 20 minutes.

2 Tablespoons Butter
2 Tablespoons Corn Starch
2 Cups Milk
3/4 lb, about 2 1/2 cups sharp yellow cheddar cheese, shredded
2 heaping tablespoons of spicy brown mustard
1/4 cup parsley

While the chicken is in the oven in a medium saucepan, melt the butter and add the cornstarch. Cook for about 1 minutes whisk in the milk. Once the milk starts to bubble, stir in the cheese and mustard with a wooden spoon, season with salt and pepper and remove cheese sauce from the heat.

Place chicken on a plate, drizzle with mustard-cheddar sauce and top with parsley.

While the chicken is in the oven in a medium sauce pan melt.

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