Almond-Stuffed Chicken (Recipe #65)

This recipe was an epic FAIL. My chicken was really thick and it browned on the outside faster than it cooked on the inside, so it went directly into the trash. it will probably be awhile before I try making stuffed chicken again but, when I do get up the courage, it will be done in the oven where there is less room for error.

Almond-Stuffed Chicken

(Source: Cooking Light, March 2009)

1/3 cup light garlic-and-herbs apreadable cheese

1/4 cup slivered almonds, toasted, coarsely chopped, and divided

3 Tbsp chopped fresh parsely, divided

4 (6 ounce) skinless, boneless chicken breast halves

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 1/2 tsp butter

1. Combine spreadable cheese, 3 Tbsp almonds, and 2 Tbsp chopped fresh parsley in a small bowl. Set aside.

2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 Tbsp almond mixture into each pocket; secure with a toothpick. Sprinkle chicken with salt and pepper.

3. Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook six minutes on each side pr until done. Remove from pan; cover and let stand for 2 minutes. Top chicken with remaining almonds and parsley.

Pasta with Chickpeas and Garlic Sauce (Recipe #64)

A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.

Pasta with Chickpeas and Garlic Sauce
(Source: MyRecipes)

2 tsp olive oil
2 garlic cloves, peeled and crushed
3/4 tsp kosher salt
1/4 tsp crushed red pepper
1 (15.5-ounce)can chickpeas(garbanzo beans), drained
1 (14-ounce)can fat-free, less-sodium chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 Tbsp minced fresh parsley
1 Tbsp fresh lemon juice
3 Tbsp shredded Parmigiano-Reggiano cheese

1. Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

3. Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

Spellbound

This Oscar-nominated entry documents the intense experience of the National Spelling Bee as seen through the eyes of eight young spellers, with viewers glimpsing the kids' private lives as they train for and compete in the ultimate cerebral showdown. While they try to keep their eyes on the $10,000 prize, their personal stories illuminate their quirks, their obsessive study habits and their alternately heartbreaking and inspiring family dynamics.

Baked Gnocchi with Two Cheses and Walnuts (Recipe #63)

I made a couple modifications to this recipe:
1) I used regular alfredo sauce, since I'm not a mushroom fan and have no idea where to find "pouches" of sauce
2) I omitted the walnuts, because we didn't have any

Overall, a decent recipe.

Baked Gnocchi with Two Cheses and Walnuts

(Source: MyRecipes)

1 pouch Bertolli Premium Champignon & Portobello Mushroom Pasta Sauce
1/2 cup water
8 ounces fresh or thawed frozen gnocchi
1 cup shredded mozzarella cheese (about 4 oz.)
4 Tbsp grated Parmesan cheese
2 Tbsp thinly sliced fresh basil leaves
2 Tbsp chopped walnuts
1 Tbsp Italian seasoned dry bread crumbs

In 1 1/2-quart casserole, combine Sauce with water. Add gnocchi, 1/2 cup mozzarella, 2 tablespoons Parmesan and 1 tablespoon basil. Top with remaining cheeses, walnuts and bread crumbs. Bake uncovered 12 minutes or until bubbling. Sprinkle with remaining basil.

The X-Files: Season 2

Favorite Episodes:
The Host
Irresistable
Die Hand Der Verletz
Død Kalm
Humbug

Favorite Quote:
Scully: Good morning.
Mulder: Whatever tape you found in that VCR isn't mine.
Scully: Good, because I put it back in that drawer with all those other videos that aren't yours.
Mulder: [Looking at screen] Well, this definitely isn't mine.

OR

Krycek: I paid off your cab. I don't appreciate being ditched like somebody's bad date.


Favorite Bad Guy:
Donald Edward Pfaster, a recluse and a "death fetishist" serial killer from Minneapolis. (Irresistable)

Favorite Creature:
Flukeman, a tapeworm-like humanoid, who lives in the sewers. (The Host)

"Oh Hey!" Guest Star:
Terry O'Quinn, star of LOST, plays Lieutenant Brian Tillman in the episode "Aubrey." He also plays a minor role in the first movie.

Favorite Recurring Character:
"X" (played by Steven B. Williams), a high-ranking member of the Men In Black (MIB), a group of operatives used by The Syndicate to carry out their dirty work. X is a subordinate of the Cigarette Smoking Man and a total badass.

Favorite Shipper Moment:
Mulder holding Scully after saving her from Donnie Pfaster in the episode "Irresistable." Just look:

Wild Rice Soup (Recipe #62)

Remember my mini rant from last week? I may have spoken too soon, as this soup recipe came from Betty Crocker and it wasn't bad. The soup was a tad on the bland side, but otherwise good. Super easy, too. So Betty Crocker, for the time being, you are back on my good side.

Wild Rice Soup

(Source: Betty Crocker)

2 Tbsp butter or margarine
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1/4 cup Original Bisquick® or Bisquick Heart Smart® mix
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme leaves, if desired
1 cup water
1 can (10 1/2 oz) condensed chicken broth
1 1/2 cups canned or frozen cooked wild rice
1 cup half-and-half
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley

1. In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.

2. Stir in Bisquick mix, salt, pepper and thyme. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

3. Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil).

January 2011 Update

Recipes I Tried:
Linguine with Tomato-Mint Sauce
Sesame Chicken
Chicken With Parmesan, Garlic, and Herb Crust
Buffalo-Style Catfish Strips
Warm Fig, Mozzarella, and Prosciutto Sandwiches
Cajun Jambalaya
Mac 'n Cheese Shells with Sausage


Books I Read:
One False Move by Harlan Coben
T is for Trespass by Sue Grafton
A Passage to India by E.M. Forster


Items I Worked On:
#2. Call/visit my grandma once a month
#6. Do something with my mom (dinner, etc) twice a month while my dad is gone
#38. Get together with friends at least once a month
#66. Play all (23) Nancy Drew PC games
#74. Re-watch every episode of the X-Files
#82. Read all the books in the Alphabet Series
#85. Read 25 of the 1001 Books You Must Read Before You Die
#91. Finish a 365 challenge.


Items I Completed:
#21. Get new blinds/curtains for the master bedroom