I shared with you last week that my family had an early Thanksgiving. We celebrated last week, due to a family need. People are the most important part of our traditions and celebrations, so putting my parents’ needs first, simply meant we would celebrate the holiday a couple weeks early with our daughters and their families.
You know what? It was really great to be doing this holiday ahead of time!
Continue reading “Prep For the Day Before Thanksgiving!”
Recently I got to spend time with a friend I hadn’t seen in years. As we sat and chatted, she reminded me that she and her husband had traveled to see my husband and me after our second daughter, Ashley was stillborn (You can read my story about that here.). She said, “I was so nervous about talking to you, but I remember thinking that I should ask you about Ashley. Continue reading “Comforting Those Who Grieve”
Is Thanksgiving about the turkey or is it really about the sides that go along with it? After our early celebration that happened last Friday, I’m pretty sure it’s all about the SIDES! To help with the meal, Whitney made Mac and Cheese (I’m sure she’ll share it with you!)and Alli made Sweet potatoes – both were scrumptious! We try to please all the men at our gatherings, so there are lots of potatoes and starches (carbs!). I made mashed potatoes, of course, but when I tried to decide what other vegetables to make, I didn’t want to throw in something weird…you know, like brussel sprouts or roasted cabbage. But I did want to change it up just a little. Continue reading “Delicious Thanksgiving Sides”
Today is Thanksgiving for my family!
We are having an early celebration and our big meal is today at 1:00. The reason is that my precious mom is having major surgery the day before the official holiday and I will be there to help care for my parent’s needs. I’m so thankful I can go be with them. Who says you have to celebrate on the official Thanksgiving day? My girls were more than happy to celebrate a Continue reading “An Early Thanksgiving”
It was Saturday afternoon and I drove into the city to the local rehabilitation center. Two church members are there recovering and I was going to visit and remind them of our love for them and prayers on their behalf. After spending time with both patients, I walked out into the sun-filled day, very aware of the blessing of using my two legs to Continue reading “Cultivating a Thankful Heart”
In the south we love our fried chicken, but it’s not so healthy. However, there are recipes that give the taste of fried chicken but are much better for you and are equally as delicious. Chicken Piccata happens to be one of those dishes! This is an Ina Garten recipe that I fix a couple times a year to soothe the comfort food need – and also the fried chicken hunger!
Chicken Piccata is thin pieces of chicken breast fried lightly just to brown it, then finished off in the oven. While the chicken is baking, a quick lemon sauce is made as the “gravy.” Oh wow! This is so delicious and not only perfect on the chicken, but also on the mashed potatoes that I whip up when I make this dish.
Super easy. Super comforting. Super delicious!
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine – I use chicken broth
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
I love to serve mashed potatoes with this and also a green vegetable – either green beans or asparagus. I hope you’ll make this when you’re hungry for fried chicken. This definitely bumps regular fried chicken up a notch!
Before I begin today’s post, I want to give an update to those of you who read my Wednesday post about “What If You Knew You Only Had Another Day.”
My precious cousin was given the prognosis of two months, but she only had three days. She went home to be with Christ, her Savior on Wednesday afternoon. She is safe in the arms of Jesus and her faith in Him is now sight. Scripture says, Absent from the body, present with the Lord. II Cor. 5:8 Thank you to those of you prayed for her. Please pray for their family, for they are the only ones suffering now. She is pain free, cancer free and sin free. Again, I pray you have the assurance of eternity in heaven as she did and is now experiencing! Continue reading “The Jezebel Way”