Chocolate Strawberry Pie

Ok, honestly, I big pink sparkly puffy heart chocolate and strawberries together. A-ma-zing. You know it's true. Giggle. Ok, I will now return from the world of adolescence to reality to give you an amazing recipe that is super easy and delicious. But really...I do love the combo. Just saying. Haha.

This is a no-bake pie. You just need a freezer, no oven. I cheated and used a store-bought graham cracker crust, but you can make your own if you want. Yum. Away we go.

Ingredients:
-1 quart strawberries, sliced
-1 graham cracker crust
-1 package chocolate pudding/pie filling
-whipped cream, about 1.5 cups, and extra for finishing

Directions:
Layer the sliced strawberries in the bottom of the pie crust. Mix the pudding according to package directions for pie filling. Pour half the pudding mixture over the strawberries. Smooth it out so it is evenly spread over the strawberry layer. It should just cover them. Put another layer of strawberry slices over the chocolate layer. Add the whipped cream to the remaining pudding mixture, and fold it in gently. It's ok if it's not completely incorporated, but it should be pretty well mixed in there. Be careful to fold it in, not mix/stir it, so the fluffiness remains. Pour this mixture over the strawberry layer, and spread it evenly over the pie. Place a few strawberries on top for garnish, and freeze until 2 hours before serving. Remove from freezer and let thaw for 2 hours at room temperature. You want it to be firm but not frozen. Just before serving, Finish it off with a little whipped cream. Enjoy!

Pesto Chicken Pockets

When I was a newlywed, struggling to learn how to cook, I just experimented and hoped for the best. Luckily for my husband, the experiments usually turned out edible, and sometimes I succeeded in making something awesome that was requested for the future. Haha. I always new I had a good one when my beloved husband murmured, "We should have this again...tomorrow," between mouthfuls. This was one of my early marriage experiments with such a result, and my husband still requests "that chicken pocket thing" on occasion, and I try to oblige when I can. I hope you enjoy it as well. Away we go.

Ingredients:
-Puff pastry (I use the frozen kind)
-Chicken breasts (I actually use half a breast per pocket, so the chicken cooks through in the same time it takes to cook the puff pastry. Plus, it's easier to fit in the "pocket" that way)
-Pesto, enough to generously coat the puff pastry, probably about 3 tablespoons or so per pocket
-mozzarella cheese, about 1/4 cup per pocket

Directions:
Let your puff pastry thaw according to package instructions. The sheets I get are about 9 inch squares or so, and I cut each sheet in half, laying it on wax paper to work on it. I make my pesto from scratch, but feel free to use store bought.

Lay your puff pastry out on your wax paper. Spread it evenly with the pesto, leaving leaving the outer edges uncovered.
You'll need that to "close" the pocket. Next, sprinkle the cheese over the pesto, once again leaving the edges uncovered. Lay the chicken in the center, and fold the pastry around it, pinching the edges to close it. I use a fork to press the edges so it sticks really well, like you would a pie crust. Place the little pockets on a baking sheet and bake at 400 degrees until the pastry is golden brown and flaky, about 30 minutes. Serve immediately. I served mine with some steamed veggies, but serve whatever side you'd want to. Yum. Enjoy!

Sorry for the "technical difficulties"

Hi Everyone. The web domain that hosts my background is undergoing some changes, so my blog might look a little weird for a few days. It will be back to normal soon! Sorry for the "inconvenience."

Also...I have been on vacation for a while, so I haven't posted much. I know, it's terrible. I will be posting more soon! Look forward to it! It will be AWESOME. Am I overselling? Ok. Just check back soon then. There should be something new. :)

Lemon Pepper Chicken

Sometimes, light and simple=wonderful. After the 4th of July weekend, with it's lovely array of somewhat junky food, I wanted something that wouldn't feel like I ingested half of the cooking oil in America. This was my answer. I cheated a little bit (the 4th of July weekend tuckered me out), but it's still good. :)

Ingredients:
-Chicken Breasts (enough to feed everyone)
-Broccoli (enough to feed everyone)
-Rice (enough to feed everyone, I used about a cup of cooked rice per person, so maybe 1/2 cup uncooked?)
-Lemon pepper seasoning (I used a pre-packaged seasoning blend)

Directions:
Spray a lipped cookie sheet with cooking spray. Season the chicken with the seasoning blend, then place it on the cookie sheet. Bake at 400 degrees until no longer pink in center. For two chicken breasts, I cooked mine for about 25 minutes, flipping them half way through.

While the chicken is cooking, bring a pot of water to a boil, and cook rice according to package directions. I used the instant rice stuff that take 5 minutes once you get the water boiling.

Cut the broccoli into florets and steam them until tender crisp (you don't want mushy broccoli). Salt lightly.

When everything is ready, scoop the rice onto a plate, pour over some broccoli, then place the chicken on top. Serve immediately and enjoy!

Meal Plan

Ok, so I know it's been forever since I posted a meal plan, but I'm trying to get back in the habit. So here you go!

Monday: Lemon pepper chicken with broccoli over rice; chicken breast, lemon pepper seasoning, broccoli, rice.

Tuesday: Fried chicken, mac and cheese, seasoned green beans; Chicken (I'm using drumsticks), elbow macaroni, cream, butter, flour, salt and pepper, milk, cheese, fresh green beans, bacon bits, onion powder, chicken stock/broth

Wednesday: leftovers!

Thursday: Family coming into town, so going out

Friday: Pizza

Saturday: Out with the fam

Sunday: A party at the Picnic house, so heavy hors d'eouvres (if any look amazing, I might post them on here. ;) )

Hope you have a great week!