Weekend Update

I love a long weekend. It makes Monday harder though. Thursday we headed to Sandy Mush to my parents house for Thanksgiving. We stopped and picked up Cragan so Sonya and Amos could get some rest. Amos had surgery on Wednesday, so they needed some rest. I didn't mind though. I love playing with Cragan and holding her. She even gave me kisses!

Friday there was no shopping for us. I get nervous in crowds. Brianna and I did head to Wal Mart, it wasn't crowded by the time we got there. I got Brianna an outfit for $3, so it was well worth the drive over there. We stayed at my parents house just playing around on the four wheeler and tractor. Brianna had a loose tooth and was wiggling it and turning it. She got it stuck sideways and had a hard time getting it turned back the right way. I hated to laugh at her, I could tell she was freaked out. She finally got it pulled on the way home.

Saturday was a day of groceries and Brianna working on her Soft Rain project. Soft Rain is about a little Indian girl on the Trail of Tears. Out of the list of project possibilities, Brianna chose to make a doll. I have to say she did a really good job. I had no idea how to even begin to make a doll, but she had some great ideas. We were home for the most part of the day.

Sunday after church I went to a gold party to sell some old jewelry. Then I came home to rest and cook supper. I made two Paula Deen recipes and they were gooooooooood. No, it wasn't dessert recipes this time. I would like to attempt her Gooey Butter Cake (they sell them at Wal Mart). Maybe I will make one and send it to work with Brian, so I won't eat the whole thing.

Butterscotch and Black Pepper Baby Carrots
Paula Deen

2 1/2 Tbsp. butter
2 1/2 Tbsp. packed light brown sugar
1/4 tsp. kosher salt
1 pound baby carrots, halved lengthwise
1 Tbsp. pepper

In a medium skillet, heat the butter, sugar and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 to 20 minutes until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.

I used Splenda brown sugar and not as much pepper. Brian ate these and liked them. He told the kids they tasted like candy. They must have been good, I think the whole pound of carrots got eaten.

Oven Fried Chicken
Paula Deen

2 cups Panko bread crumbs
1 cup grated Parmesan
4 Tbsp. olive oil, divided
2 Tbsp. freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 Tbsp. water
2 1/2 pounds boneless, skinless chicken breasts, pounded to 1/4 inch thickness

Preheat oven to 400. Line a baking sheet with heavy duty aluminum foil. Place a cooling rack over pan and spray rack with Pam.

In a shallow dish, combine bread crumbs, cheese, 2 Tbsp olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water and the remaining olive oil. Coat each chicken breast with mustard mixture, dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown.

I did not use chicken breasts, I had some boneless, skinless thighs in the freezer. I also did not pound them out, just left them as they are.

Both of these were very good and very easy!