Colleen

Welcome Beth :) I recognized your face, but knew your name was different over there. I was reminded that you were "Blueberry" over there! No intimidation over here, you can be sure of that :)

Is that you?

We had this tonight. Recipe posted in the chicken thread. One pot wonder :)

After you...

Yeah right Action...and no cymbals or belly baring for me, just run of the mill workout gear :)

In my third month at 2 gyms now! The second one is a smaller gym, more of a studio, smaller classes. Today I took 2 classes there. Tommorow, I will go to gym #1 early am for weights and a quick run on the treadmill. Then tomorrow night after dinner, I will go to gym # 2 for a TRX class. I just need more opportunities to work out, I guess.

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Ever try it? They are thinking of adding a class at Gym #2. I got a couple of mini lessons this weekend. While I felt highly ridiculous, I can feel now that it was an amazing core workout.

You get an all expenses paid trip to Jamaica. I insert a bowling ball.

http://www.childrensangelflight.org/

Amazing!

-18 We got this Chickies!

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-16 Lots of cooking going on here too today.

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I just finished making 14 Chicken Parm Burgers to stick in the freezer. Tonight, though I am making Pollo alla Cacciatora. Recipe below. INGREDIENTS Olive oil 4 lb chicken breast Kosher salt and freshly ground black pepper, to taste ½ cup flour 1 tsp. minced rosemary 2 cloves garlic, minced 1 bay leaf 1tsp. tomato paste 1 medium carrot, cut into ¼" pieces 1 medium red bell pepper, stemmed, seeded, and thinly sliced 1 small yellow onion, thinly sliced 1 stalk celery, thinly sliced ⅔ cup dry white wine 1 (28-oz.) can crushed tomatoes 1 tbsp. finely chopped parsley INSTRUCTIONS Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken until browned, 10–12 minutes. Transfer chicken to a plate; set aside. Over medium heat, cook carrot, bell pepper, onion, and celery to pan; cook until soft and golden, 6–8 minutes. Stir in tomato paste. Add rosemary, garlic, bay leaf and cook until fragrant, one minute. Add wine; cook, stirring and scraping browned bits from bottom of pan, until reduced by half, about 3 minutes. Stir in tomatoes, and return chicken to pot; bring to a simmer. Cover and cook over medium low heat until chicken is tender, about 30 minutes. Remove chicken from pot, transfer to platter, and reduce sauce slightly, about 5-10 minutes. Stir in parsley and serve.

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-10 I see Bakon is not following the rules that HE set up...

I'm not sure if I understand or not, but I chuckled...was that the idea?

I am bored and restless, so bear with me... What is brown and sticky?? ? ? ? ? ? A stick!

http://youtu.be/h_D3VFfhvs4

Ha Ha...When I was about 3 my mother heard me in the living room laughing hysterically. She came in to see what it was I was watching, it was Julia Child, lol. Something about watching a drunk cook amused me lol.

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Crockpot Chicken Tacos Chicken breasts 3 or 4 large jar of salsa, I use medium 1/4 fat free cream cheese Pour salsa over chicken breasts, cook on low for 8 hours. Add sour cream, mix and let cook another 20 minutes or so. We eat them with Old El Paso taco boats and shredded mexican cheese.