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Monday, April 30, 2012

Breaded Dill Chicken


It's a great feeling to make up a recipe as you go, and to have it turn out, especially if it turns out really good, and so good that you want to make it again. This chicken is definitely one of those recipes. The recipe here is for 2 chicken breasts, but it can be easily doubled/tripled/quadrupled to suit your needs. I'm growing some herbs in my kitchen, and I'm excited to try this out with fresh dill!

Breaded Dill Chicken
1/2 cup bread crumbs
1 1/2 teaspoons dried dill
1/2 teaspoon dried parsley
1/2 teaspoon fennel
1 teaspoon salt
1/4 teaspoon pepper
2 chicken breasts
1 egg
2 tablespoons milk

1. Preheat the oven to 350 degrees F. 
2. In a small bowl, combine the bread crumbs and spices. 
3. In a separate bowl, whisk the egg and milk until combined. 
4. Place the chicken in the egg mixture until all sides are covered, then move it to the bowl of breading. Push each side into the mixture, lightly patting so that it sticks. Repeat this with remaining chicken breast. 
5. Place the chicken breasts in a glass baking dish and bake in the preheated oven for 25-30 minutes, until a thermometer registers at 165 degrees F, or the inside is no longer pink. 




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Friday, April 27, 2012

Salad of the Week: Basic Spinach Salad


My husband had a genius idea to start doing "Salad of the Week," as a new series on here. I've mentioned before that we are continuously working on improving our diets and adding in more fruits and veggies, and part of what we've done is had one night a week that is salad night, where all we eat for dinner is salad and maybe a baked potato. Since we don't want to eat the same thing every week, we'll be mixing it up with new exciting salads, and I will be posting those on here. If there are any particular ones you'd like to see, let me know! 


Basic Spinach Salad
5 oz Spinach leaves
2 tablespoons dried cranberries
1 cucumber, sliced
1 celery stalk, sliced
1/4 cup toasted walnuts

Dressing
(from All Recipes)
1/3 cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable oil
1 tablespoon poppy seeds

1. Toss the salad ingredients in a bowl. 
2. In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. 
3. After blended, gradually add in the oil with a slow steady stream. 
4. Stir in poppy seeds, then pour over salad. 





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Thursday, April 26, 2012

The Wife's Favorites: Week of 4/22

After taking a month off, I am back to blogging and excited about it! i've got some exciting new things coming on the blog, one of which is coming tomorrow. We also got a new computer(thank you tax return!) so now I have Photoshop again. I'm still working on getting my pictures from my laptop, but hopefully I will get those soon. 

My Posts From This Week: 
San Francisco-A recap of our quick trip to San Francisco. I apologize in advance for the photo overload. 
Sugar Free Cranberry Pistachio Scones-These are made with Stevia and they turned out delicious!

Favorite Blog Posts From The Past Few Weeks:
Auntie Anne's Pretzels: Copycat Recipe from Yammie's Noshery 
Cinnamon Buttermilk Muffins from Dulce Dough
Secret Sourdough Donuts from Peas and Thank You

Things I Pinned:
Trix Krispies from Cravings of a Lunatic


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Tuesday, April 24, 2012

San Francisco

On our way back to Idaho from LA, we stopped for a couple days in San Francisco partially for fun and partially for our anniversary. Here's all the pictures from our trip! Sorry there are so many. Some of these were taken with my phone, some with my camera.  We had a blast!


Us at the top of Lombard st!


Classic San Fran Cable Car


At the Cable Car Museum


Cable Car Museum


I want this book. It was at the gift shop at the Cable Car Museum.






Golden Gate Bridge


Such amazing views here!


Golden Gate Bridge 



Our hotel. It was pretty ghetto, but we were close to most things and I wasn't scared for my life. Also, we didn't get lice or any freaky diseases, and we didn't have a share a shower with anyone, so I was satisfied. 


First Anniversary pics :)


Love that boy!



This cracks me up. For "paper" for our first anniversary, we got a caricature done!




Woody loved the Cable Car Museum...all the engineering stuff was right up his alley!



Loved watching the sea lions! I could have sat there all day. 


Brownie sundae at Ghirardelli...not as good as we wanted it to be. 


Breakfast at La Boulange! Orange Sticky Bun.


First Macaroon of my life. 


Pistachio Macaroon. Sooooo divine.


My Pecan Sticky Bun.



We had to get In-n-Out one last time:)


We got lost in Northern CA, but it was beautiful! I was in awe. It reminded me of England!


Pretend the guard rail isn't there!


Harry Potter made out of Jelly Bellys.


Jelly Belly Art.


Us right before the Jelly Belly Tour.


More Jelly Belly Art.


Even more Jelly Belly art.


And even more...


Princess Di made out of Jelly Bellys.


Tempting, but no.


So gross. 


But yet they somehow manage to get worse!


And even worse!! I didn't try of these-no way!


My collection of Jelly Bellys-Sizzlin' Cinnamon, Black Licorice, Tutti Frutti, Bubblegum, Red Apple(a new favorite!), Cream Soda, French Vanilla, and Pomegrante. 


On our way to Reno, we hit snow. Honestly, we both forgot snow existed after spending the winter in sunny CA!


More snow...we had to buy chains for our tires!


Not so great view from our hotel in Reno.


And back in Idaho. I forgot how pretty it is!




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Monday, April 23, 2012

"Sugar Free" Cranberry Pistachio Scones

I'm using the term "sugar free" loosely here because there isn't actually in sugar in the recipe, but if you use Craisins like I did, then you have just added sugar to your scones. I wasn't concerned about it because I was still cutting down the sugar by quite a bit. You can buy dried cranberries without sugar too, so feel free to use those.

For those of you unfamiliar with Stevia, it is a South American herb used as a natural sweetener with zero carbs and zero calories, and it is supposedly 25-30 times sweeter than sugar. For more info, visit www.stevia.com.

I've noticed that a lot of times substituting healthier ingredients can tend to mess up the texture, taste, and appearance of the food. These still tasted delicious, they rose just right in the oven, and they still had the flaky texture that scones should.

I'm taking a Culinary Nutrition class this semester and a huge part of the class is making healthier substitutions for foods. I got this recipe from this class, and then adapted it from using Splenda to using Stevia. I think Splenda smells like cats.

Cranberry Pistachio Scones
adapted from CA310 recipes




3 cups all-purpose flour
1 ½ teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
6 tablespoons butter, cold and cubed
2 teaspoons Stevia powder
3/4 cup 1% milk
1/2 cup dried cranberries
1/2 cup chopped pistachios



1. Preheat oven to 425 degrees F. Spray cookie sheet with vegetable cooking spray.
2. Combine flour, cream of tartar, soda, salt and orange rind in a large bowl.
3. Cut in the butter with a pastry blender or knife until mixture is crumbly.
4. Add Stevia and milk to dry ingredients, stirring until dry ingredients are just moistened. Stir in cranberries and pistachios.
5. Pat dough to a 3/4 inch thickness on a lightly floured surface.
6. Cut scones with a biscuit cutter or into slices like a pizza and place on a cookie sheet.
7. Bake for 12-15 minutes or until lightly browned.



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Friday, April 6, 2012

Being Engaged

A few more posts...mostly about when we were engaged.


A Weekend in Colorado
Why Long Distance Relationships Are Not Fun
Thoughts by Woody
Thoughts by Erika

Wednesday, April 4, 2012

How We Met

I said earlier this week that I would be combining our personal blog with this one because I never update that one, so I've been pasting my old posts from it over here. It's also a sort of flash back to before we were married in honor of our 1 whole year anniversary next week.

Here's how we met:

By Woody 

By Erika 

Pictures from when we were dating. 


Enjoy! ;)

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Monday, April 2, 2012

A Little History

I started a husband/wife blog soon after my husband and I got engaged, but I fail miserably at updating that one. And no one ever reads it, so why bother? I decided to just stick to this one, since I pretty much document everything we do on here anyways. So, I'll be moving those posts over to this blog. I want to keep the original post dates, so things might look a little crazy for those of you who follow me through Google reader or something like that.

We're moving back to Idaho next week, and we'll be traveling through San Fran and Reno on the days leading up to that, so the chances of me blogging are next to 0.

(Now's the part where I pull all of the things I said so far together and make it make sense)

So, I'm going to move my old posts over, and then post the links for them in the next two weeks, thus I will still have posts and be able to move my old content, and you can read about our wedding and stuff right near our anniversary(next Monday)! Yay!

After we get settled, I'll (hopefully) be back to regular posting.

Until then!

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