Tuesday nights supper. Ignore the green globby grossness of it all. I swear it was the greatest ‘pesto’ I’ve ever made. It was made mainly with a bunch of spinach, parmesan cheese, garlic, oil and pine nuts. Bake’r in the oven for a bit and boom. Nice chicken that smells the kitchen and apartment with yumness.

The chunk of white stuff is mozza cheese by the way. lol

Last night I made chicken parmigiana for the FIRST time, ever. Ever! I think the only time I’ve had it before then was in my lean cuisine. Oh wait. Boyfriends mother made it for me the very first time I met them, and had supper at their house. I raved about it so much she sent down a recipe for me to re-create my own. Oh was it ever DISGUSTING. You see, our oven musn’t be accurate with the temperature.

The recipe called for a cooking time of 50-60 minutes, I left it in for 65 minutes. The chicken I used I put in raw (I assumed you were supposed to do this) and let it cook with the sauce and whatnot. Either way, it completely ruined my taste for any chicken parmigana again. We used frozen chicken breasts that I thawed in the fridge for two days. Once the chicken was “cooked” (not pink lol) it was spongey. I’ve been having issues with cooking frozen chicken for ages now, and it’s difficult to make it not spongey, especially in the oven. Usually I have to leave it on the grill (George Forman style, but not) for FIFTEEN MINUTES. I’m was so turned off, I barely ate anything for supper last night. Sigh…

We’re buying a meat thermometer this weekend.

The boyf ended up doing a ‘scientific experiment’ with the spongey chicken in the microwave and ended up burning the bottom of it for cooking it so long. It was still spongey. I swear I feel like I’m turned off chicken, at least for a few days.

On a happier note, if you subscribe to my other blog, you may or may not have already noticed that I booked a hotel room for the Boyfriend and I for a weekend getaway to Niagara Falls coming up!!! Isn’t that super exciting? It’s a discounted rate with a free $45 gift certificate to The Keg! Go visit my site to find out more info, and if you’re eligible to get a deal too. I even gave the link to one of my co-workers. The boyf and I are thinking of going to the water park the next morning. Hello waterproof cameras coming right up!

Yesterday was a pretty productive day in the kitchen.

I haven’t been in the mood lately for meal planning or making anything other than meat and potatoes. So I searched for some recipes on All Recipes.com and ended up making something quite similar to my vodka sauce. Oops. I used this recipe that was on allrecipes.com. I swirled everything together in my fancy cuisinart like the cream cheese, garlic, and pasta sauce. Whipped that up in no time!

While that was heating up in a pot on the stove, I decided to fry up some broccoli and red pepp’s — whoo wee let me tell you. The kitchen smelled SO good that evening.

Our supper consisted of penne pasta with some creamy sauce (recipe here, I ignored the chicken and basil), brocc and peppers. On the side was some garlic bread and a nice spinach salad with pine nuts and croutons. Mouth. Watering.

But that wasn’t all! As everything was slowly cooking, I decided to make my own pesto. I have no idea how I made it, and I’m planning on stuffing it inside some chicken tomorrow night for supper. I put a whack load of spinach in the cuisinart, a dollop of minced garlic, a lot of pine nuts (yum),  lemon juice, salt + pepper, extra virgin olive oil and I don’t even know what else.  I hope supper tastes good tomorrow…

Oh. I also made a enormous amount of cookies. Why didn’t the recipe say how many cookies that it was going to make? I’m not a baker. When I find a recipe or something that I like, I stick to it. But this time I searched All Recipes (hey, it’s addicting) to find a chocolate chip cookie, and boy did I find one – “Award Winning Cookies ” apparently. I swear if I made the whole batter, it would have ended up making about 200 cookies. No joke. I went on twitter and found my answer — I ended up freezing half of the batter. There’s a ton of sugar, and they’re very sweet. The recipe is quite easy to follow, and they turned out beautifully. I’ll definitely be taking some of these into work and share.

There you have it. A nice productive day in the kitchen, yesterday.

I even have my menu plan for the week set out!