The weather here in LA was very dreary and rainy last week, but this week is definitely making up for it. It has been absolutely amazing! The boy and I decided to go out for our first hike in Griffith Park, and I am so glad we did. It was incredibly beautiful and inspiring. I cannot wait to go again!
I’ve been feeling particularly uninspired with my wardrobe lately. I would love to go shopping, but with the recent move across the country that’s definitely not in the budget. So… I’ve been looking around for some different outfit inspiration. These are some of the outfits/pieces inspiring me. Now I shall go into my closet and play dress up. Pair things in new ways. Try things I wouldn’t normally try and see how it makes me feel. Just have fun. Because that’s when true creativity happens. When you stop trying and just have fun with it.
Buffalo chicken skewers with a simple wedge salad = amazing. I was inspired to make this by a dish Paula Dean featured on her cooking show. I loved the idea of grilling, but never really had anything to grill on. Enter this amazing contraption that we just purchased for only $14.99. So we decided to try it out last night by making the shish kabobs. The best part is that you probably already have most of the ingredients needed. AND they also make a great appetizer if you have company over. I’m sold.
What You’ll Need:
-2 Boneless Chicken Breasts (or more depending on how much you want to make)
-Celery
-1 Head of Lettuce
-Skewers
-2 or More Pieces of Bacon (we typically use turkey bacon)
-Buffalo Sauce (we love Frank’s Red Hot)
-Blue Cheese Dressing
-Sweet Tomatoes
Directions:
Chop the chicken into small chunks. Put in large bowl with a generous amount of the buffalo sauce. Toss with chicken so that it is fully coated. Cover bowl with plastic wrap and place in fridge to marinate. I recommend letting it marinate for 45 minutes to an hour, if you have time. (We were in a hurry so we only did it for 20 minutes, and it was fine). While it is marinating begin grilling the bacon based off the cooking instructions. Then chop/crumble into small pieces and set aside. Next, wash your vegetables and chop the celery into small chunks. Once your chicken is ready skewer a piece of celery, chicken, and tomato onto it. Then grill on medium-low heat for 15-20 minutes, rotating the skewers every few minutes.
While the chicken is grilling, wash the iceberg lettuce and cut into wedges. Top with blue cheese dressing, chopped tomatoes, and the bacon pieces. Then just dish and enjoy!
This Chicken Parmesan dish is one of my favorite things to make. Growing up breaded chicken was one of my favorite things to eat, so my mom taught me how to make it. I started with those basic instructions and just went from there to create this. I’m sure there are tons of complicated recipes out there but I like to keep things simple. I want people to know that they can actually make this without hours of frustration in the kitchen.
Prep Time: Approx. 10 Minutes
Cook Time: Approx. 30 Minutes
Serves 4
Ingredients:
4 Boneless, Skinless Chicken Breasts
1 – 1 lb Box of Spaghetti or Other Pasta
2 – 24 oz Jars of your Favorite Spaghetti Sauce
Approx. 3 cups of Italian Breading
2 Eggs
2 Cups of Flour
2 Tablespoons Olive Oil
Fresh Basil, Chopped (Optional)
Approx. 1-2 Tablespoons Grated Parmesan Cheese
¾ Cup Grated Mozzarella Cheese
Directions: Preheat oven to 425 F. Get out a large pot and boil water for the Spaghetti. Pour the two tablespoons of olive oil into a large frying pan and set aside. Crack the two eggs into a bowl and beat. Pour the flower and breading on to two separate large plates. Dip the chicken into the flour, then the egg, then coat in the Italian breading. Once finished, place the four chicken breasts into the oiled frying pan and brown on medium heat for approx. 4-5 minutes on each side.
Once the water comes to a boil, add the spaghetti and cook based off the instructions on your spaghetti package (times may vary). Pour the 2 jars of sauce into a small pan and heat on low.
Once the chicken is ready, place the breasts onto a baking pan. Spoon some of the sauce onto the chicken. Sprinkle with Parmesan cheese and top with mozzarella cheese. Then bake for approximately 15-18 minutes.
Once ready, top your spaghetti with some sauce & serve with the chicken. Sprinkle your chicken & pasta with fresh basil, and enjoy! To kick it up a notch, serve with fresh garlic bread (yum).
Our road trip from Florida to California was one I will never forget. It was amazing to get to see so many different states and landscapes. Here are the last of the pictures from our Journey. These are from our drive through Texas, New Mexico, Arizona, and Southern California.
Next Monday we move into our new apartment. I cannot wait to unpack everything and get settled in. It will finally feel official. Fun times ahead… ♥
