Update! My job interviews went well; that’s right interviews. I got a phone call that turned into a phone interview right after I got home from my first interviews. Fingers crossed that one of these turns into a full-time position for me!
In celebration of two successful interviews, The Boyfriend and I hit Home Depot again to pick up some curtain rods; tonight I will say good-bye to ugly bedroom blinds and a stupid closet door and hello to pretty bedroom curtains! Yay!
Ok, quick recipe time! I bought some delicious blue cheese (mmm) at our local co-op and after nom-ing on a small snack of Miss Vickie’s jalapeno potato chips and blue cheese, I decided to make dinner. I had 2 goals for dinner tonight: I needed dinner to be easy and I also wanted to clean out the fridge of leftovers. Voila! Miracle chicken was born (I called it Miracle because it tasted too good to be so easy).
- 1 chicken breast, seasoned and cooked
- 4 oz mushrooms
- ½ white onion
- 3 cloves garlic
- 1 oz blue cheese
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- 2 tbsp seasoned bread crumbs
- Salt and pepper, to taste
1) Chop up the garlic and onion; wash and dry mushrooms.
2) Heat olive oil in skillet over medium-high heat; add garlic, onion, and mushrooms. Salt and pepper the mixture and sauté for 5-7 minutes.
3) Add balsamic vinegar to skillet and cook mushroom mixture for another minute or until brown and slightly crunchy; remove from skillet.
4) Butterfly cooked chicken breast; spoon mushroom mixture over the chicken breast. Top with blue cheese and breadcrumbs.
5) Broil chicken for 2-3 minutes or until cheese is melted and breadcrumbs are browned. Eat ½ of the portion and serve with a giant salad to assuage the guilt.
No pictures, sorry; I ate it too fast! This was delicious. And decadent. And easy. And I didn’t feel that it was too bad for me since I only ate a small portion. If you’re nervous about blue cheese, I urge you to try it; yeah, it has a strong smell and is kind of gross if you think about the fact that it’s moldy but it’s also creamy and unctuous and it can really be the belle of the ball in a dish like this. I guess if you have a strong aversion to blue cheese, you could probably swap the blue for goat cheese, but I really recommend the blue.
‘K, that’s it for tonight. New tradition: Question of the Blog! Tonight’s question: what is your favorite cheese? I think I need to work on my question-asking skills…