Wednesday, October 30, 2013

What I Will Wear Wednesday

 In case there are some pregnant ladies out there who need a last minute costume idea, I thought I would post what I'm going to wear tomorrow for Halloween.   I've seen these cute baby skeleton t-shirts and knew that was what I wanted to wear since I would be teaching all day in my costume.

Luckily I found this super easy tutorial, complete with silhouette cut file, on Keeping My Cents.   I decided to add a face to the baby skeleton but otherwise I followed her directions.  After some quick DIY, I had this adorable little number.  I will say that I was rushing so it didn't come out quite as neatly as I would have liked, but it did the trick for a maternity Halloween costume.

I took these photos after a very long day so I wasn't looking my best and the quality isn't the greatest, but I wanted to share this cute idea with you so I pushed my vanity aside and posted them. 

I'm linking up with Style Sessions, I Feel Pretty, and What I Wore Wednesday.

Monday, October 28, 2013

Pumpkin Waffles

Oh fall, I love you.  The clothes, the weather, the food.  It is all so wonderful!  I'm missing my favorite fall clothes since I seem to be outgrowing something new every week all of a sudden.  I've decided to fill my craving for fall, with fall recipes instead (maybe that's the problem with the clothes fitting).

Jake has "special breakfast" on the weekends and he usually picks some sort of waffle, pancake, or bagel.  This weekend we decided on pumpkin waffles.  I found this great recipe on all recipes and made a few tweaks.  These are not light as air waffles.  They are filled with delicious pumpkin so they are dense, but in the best possible way.  I just have a classic waffle maker and this made us 8 waffles.  Since we each ate 1, that meant that I could freeze the rest and then Jake we can have pumpkin time, anytime. Yay!

Start out by mixing up some whole wheat pastry flour, baking powder, a generous amount of pumpkin pie spice, some salt, and some brown sugar.  If I weren't making these for Jake I would use a bit more brown sugar but since he doesn't like things that are too sugary (if I hadn't given birth to him, I wouldn't be sure he was mine) 1/3 of a cup was enough.

Then in a separate bowl mix together canned pumpkin, 4 egg yolks (we'll use the whites in a minute), and some low-fat buttermilk (If you don't have any buttermilk you can make your own by adding about a teaspoon of white vinegar per cup of milk and letting it sit for about 15 minutes.)

Add the flour mixture and 1/2 a stick of melted butter to the pumpkin mixture and stir until just combined.

Remember those egg whites?  Put them in a clean dry bowl and beat with a hand mixer until soft peaks form.  This took me about 4-5 minutes.  Then fold in a little of the egg whites until they are fully combined.  Then gently fold in the rest of the egg whites.

The batter will be very thick, that's okay.  Remember there is a lot of pumpkin in these beauties.

Then cook them in a waffle iron sprayed with cooking spray and enjoy.

I had mine with butter (actually it was fake butter) and lite syrup.  These would be even better with real maple syrup but I used what I had. 

Pumpkin Waffles
Adapted from AllRecipes 
  • 2 1/2 cups whole wheat pastry flour
  • 4 tsp. baking powder
  • 1 1/2 tbls. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/3 - 1/2 cup packed brown sugar
  • 1 cup canned pumpkin puree
  • 2 cups low-fat buttermilk
  • 4 eggs, separated
  • 1/4 cup butter, melted
  1. Combine the dry ingredients (flour through brown sugar) in a medium bowl.
  2. In a large bowl, mix together pumpkin puree, buttermilk, and egg yolks.
  3. Stir the flour mixture and melted butter into the pumpkin mixture until just combined.
  4. In a clean, dry bowl, beat the egg whites until soft peaks form (4-5 minutes with a hand mixer).
  5. Fold 1/3 of the egg whites into the batter until fully incorporated.
  6. Gently fold the remainder of the egg whites into the batter.
  7. Cook on a preheated waffle iron sprayed with cooking spray.

I'm linking up with Tasty Thursdays Flashback Friday,  Link Party Palooza, Best of the Weekend, Show Stopper Saturday, Retro Repin, and Strut Your Stuff Saturday.

Friday, October 25, 2013

DIY Elephant Nursery Art

When we found out we were having a boy Josh was relieved because the guest room we would be converting into the nursery was already painted a very pale blue.  With that in mind I set about deciding on a theme for his room.  I spent a lot of time on pinterest and google looking at nursery pictures.  I wanted something that would be baby appropriate, but wouldn't be so babyish that he would outgrow it before we were ready to change his bed into a big boy bed (that is when we changed Jake's room's theme).  I finally decided on an elephant theme in light blue and chocolate brown.

Now that I knew the theme I had to figure out what I wanted on the walls.  As I mentioned here, I'm going to be making a brothers picture frame to hang up, and I plan to make the letters of his name, assuming we can come up with one, but that wasn't enough.  I was at Michael's and they were having a big sale on canvases so I bought a bunch in different sizes as well as a bunch of different scrapbook papers in light blue and chocolate brown hoping they would provide me with inspiration.

After lots of consultation with my dear friend Amy (if you haven't checked out her blog, you totally should) I came up with 2 pairs of canvases I wanted to make.

The first, and larger, pair of canvases represents our family.  The canvas on the left has the biggest elephant, Josh, and the bigger of the kid elephants, Jake.  The canvas on the right is for the baby and me.

I started out by using my silhouette to make elephant stencils. (If you want this stencil, email me and I will send you the file, I haven't figured out how to put Silhouette files on here).  Evidently an elephant with an upraised trunk is good luck so I was sure to include that detail.  I changed the size of the design to make different sized elephants.

I then traced the different sized elephants onto my scrapbook paper and cut them out.  I did this before I had successfully used my silhouette to cut scrapbook paper without it tearing when I removed it from the cutting sheet.  Otherwise I would have just used the silhouette to cut out the elephants from the scrapbook paper instead of making a stencil and cutting them out by hand.  I cut the ears out of the opposite scrapbook paper for contrast.  I also used my silhouette to cut the circles out of my two colors of cardstock.  If you have a larger, circular craft punch, that would work perfectly here too.

I then used the Golden gel gloss I used when I made my comic book letters to attach the elephants and dots to the canvases.  After smoothing it all out I noticed that I had a few ripples so I took a toothpick dipped in the gel gloss to stick those little spots down.

For the second, smaller, pair of canvases I painted them brown and then used the Mom sized stencil from the other canvases to cut out these elephants (one facing either way) and attached them the same way.

It's hard to tell in these pictures, but the elephants on the brown canvases are a white scrapbook paper with tiny pale blue polka dots all over.

I was really happy with how they turned out and they ended up being super inexpensive which made them even better considering how expensive new babies are.  Once we have his room finished I will post some nursery pictures but this was such a great project I wanted to give you the details now.

I'm linking up with Link Party Palooza and Pin Junkie, Strut Your Stuff Saturday, Best of the Weekend, Show Stopper Saturday. Marvelous Monday, Mix It Up Monday, and Inspiration Monday.

Wednesday, October 23, 2013

What I Wore Wednesday - Black & Grey

During the Nordstrom anniversary sale, my friend and I went shopping.  I was already pregnant (and showing) at that point so it wasn't that exciting for me, but I always love shopping and in true form, I found one thing, this top, NOT on sale.  Gah!  On the up side, this top is great because I've been able to wear it throughout my pregnancy and will still be able to wear it afterward.

A couple of years ago my mom got me some amazing Paige ponte pull-on pants for my birthday.  They are basically a legging but they are thick enough to be worn as a pant.  I really love them and was able to wear them for about 6 months, but my ever expanding hips and booty can no longer fit into them.  I got these pants at Target to fill the void for the last few months of my pregnancy.  They definitely aren't as nice as my Paige pants, but for the price, and the amount of time I will wear them, they fit the bill perfectly.

The first time I wore this outfit, I went out to dinner and I wore the fabulous snakeskin, pointy-toe, kitten heels in the first two pictures.  I'd like to tell you that I wore them all day at work, but then I would be a big liar.  I want to look stylish, but I'm 7 1/2 months pregnant and I'm on my feet all day.  I just don't have it in me, so I wore these comfy little flats instead.   I decided to include pictures of the outfit with both pairs to show you how this outfit can be dressed up, or down by simply changing the shoes.

Pleione Top - Nordstrom
Ponte Maternity Pants - Target - $29.99
Heels - Nine West Outlet - old
Dexflex Flats - Payless

Monday, October 21, 2013

Braised Lamb Shoulder Chops with Cheesy Polenta

I love lamb.  I know it's not for everyone but I really love it.  It has such a unique and wonderful flavor.  That being said, I don't eat it very often because it isn't really in my budget.  Enter the savior of our dinner, the lamb shoulder chop.  This cut is significantly less expensive than the more common rib chop (even more so when it was on sale at Sprouts).  As soon as I saw them in the ad I knew they needed to find their way onto my dinner table.

I had never made lamb shoulder chops so to google I went.  After perusing a few different recipes, I settled on one from Williams-Sonoma.  It had the flavor profiles I was looking for, so I just made a few tweaks and we were on our way to a delicious dinner.

Start out by salting and peppering your chops.  Meanwhile heat some olive oil in a large saute pan (one with a lid).  When the oil is hot, sear your chops for about 2 1/2 to 3 minutes per side.  Then take out the chops and turn down the heat on your pan.

Add in some chopped shallots and cook for about 5 minutes or until they are soft, then add in some garlic and fresh, chopped rosemary.  Saute for a minute and enjoy the tantalizing smell wafting up toward you.  Stir in some red wine, scraping up any browned bits from the bottom.  Simmer for a couple of minutes, until it is reduced by half.

Then add in some canned San Marzano tomatoes (crushed would be best but I only had whole so I cut them up with my kitchen shears first), stir everything together, and put the lamb chops back in the pan.  Cover and simmer for about an hour and a half, flipping the lamb chops half way through.

Now to me, that braising liquid is like liquid heaven so I decided to serve this with some cheesy polenta underneath.  It is the perfect canvas for absorbing all of the yummy sauce.

About 30 minutes before you are ready to eat, start your polenta.  I know that the package says to stir it continuously, but that just isn't necessary.  Polenta is super easy and versatile.  If you have never made it before, try it, you'll be glad you did.

Now that I've convinced you, here's how to do it.  Boil 3 cups of water and add in some salt.  Then stir in a cup of polenta (not quick cook) turning the heat down to low.   It tends to splatter a bit at first so be careful.  Continue to cook for about 20 minutes stirring occasionally. 

When you are ready to eat, remove the lamb chops, turn up the heat, and simmer the sauce for a few minutes until it is slightly thickened.

While the sauce is doing it's final thickening, stir in some butter and fat free greek yogurt to your polenta.  Once it is combined and the butter is melted stir in some cheese, I used Trader Joe's quattro formaggio.

Put a good sized pile of polenta on your plate.  Top it with a lamb chop and then spoon on some a ton of the reduced braising liquid.  Enjoy!  I know this isn't the most beautiful plate of food, but the taste more than makes up for it's humble looks.

It was really too hot outside for such a warm-you-up-from-the-inside-out meal but once I got it in my head, I had to have it.  Despite the heat, there were no complaints and 3 cleaned plates at my table so I guess the yum factor made up for the fact that it wasn't weather appropriate.  For those of you lucky enough to live somewhere that it actually feels like fall, make this tonight.  Even if you are somewhere that is still hot like me, you should still make it.  You will be glad you did.

Red Wine and Tomato Braised Lamb Shoulder Chops 
with Cheesy Polenta
Adapted from Williams-Sonoma Braised Lamb Shoulder Chops

For lamb:
  • 2 tbls. olive oil
  • 3 to 4 lamb shoulder chops
  • 3 cloves garlic 
  • 2 tbls. chopped shallots
  • 1 1/2 tbls. chopped fresh rosemary
  • 1/2 cup red wine
  • 28 oz. can crushed San Marzano tomatoes 
For polenta:
  • 3 cups water
  • salt
  • 1 cup polenta
  • 1/4 cup fat free Greek yogurt
  • 2 tbls. butter
  • 1/2 cup Quattro Formaggio
  1. Salt and pepper both sides of the lamb chops.  
  2. Heat the olive oil over medium-high heat.  Then sear lamb chops for about 2 1/2 to 3 minutes per side.
  3. Remove lamb chops and set aside.  Turn heat down to low and saute shallots until soft, about 5 minutes.  Then add in garlic and rosemary sauteing for another minute.
  4. Add in red wine, scraping up any browned bits, and simmer until reduced by half.
  5. Stir in the tomatoes and then put the lamb chops back in the pan.
  6. Cover and simmer for about 1 1/2 hours, flipping the lamb chops half way through.
  7. 30 minutes before you are ready to serve, bring 3 cups of salted water to a boil in a medium saucepan.
  8. Stir in the polenta and turn heat down to low.  Simmer for about 20 minutes, stirring every 5 minutes or so.
  9. When ready to serve remove the chops, turn heat to high, and reduce braising liquid until thickened to desired consistency. 
  10. Stir butter and Greek yogurt into polenta.  When butter is melted, stir in cheese.
  11. Serve lamb chops over polenta with a generous amount of braising liquid on top.    
I'm linking up with Mix It Up Monday, Inspiration MondayMarvelous Monday, Tasty Tuesday, Two Cup Tuesday, Whimsy Wednesday, Wonderful Food Wednesdays, Moonlight & Mason Jars, Less Laundry More Linking, Real Family Fun, Create it Thursday, Pin it Thursday, Link Party Palooza, and Show Stopper Saturday.

Friday, October 18, 2013

DIY Bat Pumpkins

For the last couple of years, Jake and I have made these little bats with mini pumpkins but then we had to remake them every year.  This year, I decided to use the little fake pumpkins from dollar tree.

This was such a good idea because now I won't have to make them year after year, plus it is way easier to stick a toothpick in a styrofoam pumpkin than a real one.

I started out by spray painting the pumpkins black (technically Josh did this so I wouldn't be breathing in the spray paint fumes).

Once they were dry, Jake and I taped toothpicks onto the back of the foam wings we had saved from last year and stuck them into our pumpkins. 

Then we used white glue to stick some googly eyes onto the front.  We used the same toothpick method to attach the little ears. 

Finally I used a paint pen to draw on the little fangs.

Other than drying time, this project took about 10 minutes.  I used a 50% off coupon to buy the spray paint and the pumpkins were from dollar tree so this whole project was about $7, plus I still have a lot of spray paint to use on another project in the future.

I'm linking up with Flashback Friday, Weekend Social, Retro Pin Party, Whimsy Wednesday Moonlight & Mason Jars Real Family FunCreate it Thursday, Thrifty Thursday, Pin Junkie, Link Party Palooza, Less Laundry More Linking, Show Stopper Saturday, Best of the Weekend, Snickerdoodle Sunday, Sunday Linky, Mad Skills Party, and Marvelous Monday.

Wednesday, October 16, 2013

What I Wore Wednesday - FALL!!!!

We finally had a few days of fall weather and I couldn't have been happier.  Of course, as I type this, the forecast for tomorrow is 88 but at least there is hope that fall is coming.  This is an outfit that I wore several times last fall when I wasn't pregnant, and while I am missing my favorite skinny jeans (they are a lighter wash), these maternity skinnies I'm borrowing from my sister filled in nicely.

Scarves are my favorite way to accessorize.  They add that little something extra to an outfit but are super easy for those of us who are somewhat challenged at accessorizing.  Somehow the leopard scarf disguises the fact that I am basically wearing jeans and a t-shirt.  In addition to their ability to spice up an outfit, scarves add warmth without adding bulk, and seriously who wants to add bulk?  All of the Halloween candy (not to mention my 32 week baby bump) does a fine job of that without me adding to it with my clothes.

Let's talk about this jacket.  It is cut like a blazer but it's a knit, so it is super comfortable.  Also, the pockets are trimmed in leather which adds another layer of interest.  Add in some black leather boots and I am ready for fall.

Blazer - Banana Republic - old
Scarf - Forever 21 - old
V Neck - Target - love these
Maternity Legging Jeans - GAP - old
Boots - Cathy Jean - similar here

I'm linking up with Style Sessions, What I Wore Wednesday, and I Feel Pretty.

Monday, October 14, 2013

Mixed Berry Yogurt Muffins

On one of our last "home days" before school Jake and I made some muffins to enjoy when we were back to school.  We made these Oatmeal Raisin Muffins to satisfy my little health nut.  Then I wanted something a little bit sweeter so we mixed up a batch of Mixed Berry Yogurt Muffins.

Since this was our second batch of muffins I wanted them to be super quick so I cheated a little and started out with Bisquick's Heart Smart baking mix.  As I mentioned I was in the mood for something sweet so in with the Bisquick went some delicious brown sugar and a teaspoon of cinnamon.

For those of you not on the Greek yogurt bandwagon yet, I seriously don't ever use sour cream anymore.  If you get the fat free Greek yogurt it is still nice and thick like full fat sour cream, and tastes pretty much identical if you ask me, but you have just saved yourself all sorts of fat.  Win!

So, I combined some fat free Greek yogurt with an egg and some vanilla.  Once they were mixed together really well I added the wet ingredients to the dry and stir until they are just combined.  I thought the batter looked too dry so I added 1/4 cup of milk to moisten it up.

You can use any berries in these muffins.  Fresh, frozen, mixed, all one variety, whatever you feel like or happen to have in the house.  I had some frozen mixed berries from Trader Joe's that had blueberries, strawberries, raspberries, and blackberries.  That all sounded pretty much perfect so in they went.  Just fold them in.  Do not thaw your frozen berries first or it will discolor your batter.

Then take your ice cream scoop and scoop the batter into the paper lined muffin tin and bake them at 375 for 15-18 minutes.

These puff up to have a beautiful dome and are really light and delicious.  Eat them warm, but not the second they come out of the oven because the berries will be HOT!  I do not know that from experience, I just heard it someone.  I am always patient and never burn my tongue on my food because it smells so good and I just can't wait to try it.

This batch only makes 12 so you can probably eat them all in a couple of days, but if not, they freeze well.  Just microwave for 15-20 seconds and you are ready to enjoy them any day of the week.

Mixed Berry Yogurt Muffins
Adapted from's Sour Cream Blueberry Muffins
Makes 12 Muffins 
  • 2 cups Bisquick Heart Smart baking mix
  • 1/2 cup packed brown sugar
  • 1 tsp. cinnamon
  • 2 eggs
  • 2 tbls. to 1/4 cup skim milk
  • 1 cup fat free Greek yogurt
  • 1 tsp. vanilla
  • 1 cup frozen mixed berries (still frozen)
  1. Preaheat oven to 400 and line muffin tin with paper liners.
  2. In a large bowl combine Bisquick, brown sugar, and cinnamon.
  3. In a smaller bowl combine the yogurt, eggs, and vanilla.
  4. Add the wet ingredients to the dry and stir until just combined.  If the batter looks too dry add a little milk.
  5. Fold in the frozen berries.
  6. Use an ice cream scoop to scoop the batter into the lined muffin tin, then bake for 15-18 minutes.
  7. Let cool slightly before eating.

I'm linking up with Tasteful Tuesday, Tasty TuesdayReal Family Fun, Whimsy Wednesday, Thrifty Thursday, Less Laundry More Linking, Pin Junkie, Moonlight & Mason Jars, Link Party Palooza, and  Pin it Thursday.

Friday, October 11, 2013

Oatmeal Raisin Cookies

A while back I made these Oatmeal & Fig Butter Cookies.

They were so good and did not last long in our house, but they also made me start craving good old oatmeal raisin cookies.   Since I'm pregnant, and have about zero willpower, I decided to make some.

I used the same base recipe as last time (the Joy of Cooking with added spices) and then mixed in some raisins.  They certainly hit the spot.  Yum, yum!

If you can't decide between these two versions of oatmeal cookie heaven, you can make the dough up until the last step where you add in the raisins or fig butter.  Then take half of the dough out and put it in a separate bowl.  Add a 1/4 cup of fig butter to the dough in the mixer and then a little less than a 1/2 cup of raisins to the dough in the separate bowl.  Then scoop and bake them all and have yourself a little oatmeal cookie party.  Mmmmmm!

Oatmeal Raisin Cookies
Adapted from the Joy of Cooking Quick Oatmeal Cookies
  • 1/2 cup butter 
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tbls. milk
  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1 cup uncooked quick cook oats
  • 3/4 cup raisins
  1. Preheat oven to 350.
  2. Cream butter.  Then add sugar and brown sugar and cream well.
  3. Beat in egg, vanilla, and milk.
  4. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom and add to the butter mixture.
  5. When beaten smooth add oats and mix until well combined.
  6. Stir in the raisins until combined.
  7. Using a medium cookie scoop, scoop cookies about 2 to 2 1/2 inches apart on a parchment lined cookie sheet and bake for 12 minutes.
  8. Let cool about 3 minutes on the cookie sheet, then slide the parchment paper onto a cooling rack to cool completely.

Wednesday, October 9, 2013

What I Wore Wednesday - Striped Maternity Maxi

I know that I have said that you don't really need maternity maxi dresses, and I stand by that statement.  My regular maxis continue to serve me well.  That being said, this maxi was on sale at Gap Maternity and I had a 40% off coupon code so it only ended up costing me about $20.   For that price I decided to give it a try.

I wasn't sure I was going to keep it, but once I tried it on there was no way it was going back.  It is cotton, but it is the softest, lightest cotton ever!  It is super comfortable and now that I'm 7 months pregnant, comfort is even more important to me than ever.

If I'm completely honest, I only wore these sandals for a little while.  They are super cute but don't provide a lot of support and since I've been having problems with my foot I swapped in my rainbows.  Speaking of rainbows, if you have never worn their flip-flops, run out and buy a pair.  They are so wonderful.  They conform to your feet, last forever, and if you go to their store they have their factory seconds for a lot cheaper even though I can't tell what makes them "seconds".  Just remember you have to break them in, you don't buy them conformed to your feet.  Once you have worn them for a bit, they will be the most comfortable flip-flops you can possibly imagine.

Sorry for my little ramble, I just really love my rainbows.  Anyway, this outfit was perfect for another scorching October day (in the low 90s).  I love the way that a dress is so easy to throw on, but always makes you look a little more pulled together.

The weather report is calling for cooler weather this week and I'm super excited to hopefully bust out a sweater!  My fingers are crossed that for the next What I Wore Wednesday I'll have an actual fall outfit to post.

Dress - GAP Maternity
Sandals - Target 

Monday, October 7, 2013

Vermouth Chicken

Over the last couple of years I made a concerted effort to get out of my dinner rut and try new recipes.  This has been great, but it also made me forget about some really wonderful meals that I used to make often and my family really loves.  This chicken is one of those.  It's a recipe I got from my mom, I think she clipped it out of a newspaper when I was a kid so it is definitely not a new recipe.  I cut down on the bouillon because I don't like things too salty and I used boneless skinless breast tenders because they are easy.  My mom always used bone-in chicken because it is more flavorful.

Recently I needed a quick and easy dinner recipe and saw the bottle of vermouth in the cupboard.  As soon as I saw it I knew exactly what we were having for dinner.  Luckily this recipe is made with items that I almost always have on hand.  The alcohol cooks out so don't worry about serving this to kids (or pregnant mamas).

When I went to make dinner I realized that I had forgotten to defrost the chicken, whoops!  Luckily I have the Costco size bag of frozen tenders which defrost quickly.  Mine were still a little frozen when I put them in the oven but they still cooked perfectly. 

Start out by putting a stick of butter, some chopped fresh parsley, dried basil, lemon juice, garlic, paprika, a chicken bouillon cube, some vermouth, and minced garlic in a small saucepan over low heat.  Stir occasionally until the butter is melted.   At this point your kitchen will smell delicious and if you are anything like me, you will be seriously tempted to drink the sauce.  I forgot to take pictures of this step, sorry.

Put the chicken in a glass baking dish coated with cooking spray.  I used my toaster oven so I wouldn't heat up my house so I used two 8 x 8 pans.  Normally, I use a 9 x 13 pan.   Pour the sauce over the chicken and bake at 350 for about 30 minutes, basting with the sauce every 10 minutes or so.  Keep in mind that oven temperatures vary so check your chicken and make sure it is cooked through.

This chicken is so moist and delicious!  I always serve it with either brown rice or orzo and then spoon some of the sauce over it.  This night we had green beans that I put sauce on too.   Seriously, make this tonight.  You will thank me!

Vermouth Chicken

  • 1 lb. boneless, skinless chicken breast tenders
  • 1 stick butter
  • 2 tbls. chopped fresh flat-leaf parsley
  • 1 tbls. dried, or 2 tbls. fresh, basil
  • juice of 1 lemon
  • 1/2 tsp. paprika
  • 1 bouillon cube
  • 1/2 cup dry vermouth 
  • 3 cloves garlic, minced
  1. Combine butter, parsley, basil, lemon juice, paprika, bouillon, vermouth, and garlic in a saucepan.  Heat over low heat until butter melts.
  2. Put chicken in a big glass baking dish sprayed with cooking spray, pour sauce on top.
  3. Put in 350 degree oven.
  4. Bake about 30 minutes, or until done, basting with sauce every 10 minutes.

I'm linking up with Retro Repin, Marvelous MondayMad Skills Party, Tasteful Tuesday, Tasty Tuesday, Two Cup Tuesday, Made By Me, Creative Wednesdays, Whimsy Wednesdays, Wake Up Wednesday, Wonderful Food Wednesday, Less Laundry More Linking, Pin it Thursday,  Pin JunkieTasty Thursdays, Link Party Palooza, Best of the Weekend, Weekend Potluck, Show Stopper Saturday, Show Us How You Rock, Sweet & Savoury Sundays, and Sunday Linky.