Chicken Fresco

I’ve been trying to cook new dishes and
break out of the same-old-same-old recipes
I’ve done for decades.




Did you notice the chicken is shaped like a heart?!
I just noticed that!  :)


So, here’s one I tried yesterday
and I loved it!!



Very simple and easy.

And delicious!!

I’m calling it Chicken Fresco because it tasted
so fresh and light.

Serves 2.  (It can easily be adapted to feed more
by just adding more chicken and tomatoes)


Chicken Fresco

2 skinless boneless chicken breasts, split (butterflied)
1/2 cup grape tomatoes  halved
3 Tb  olive oil
2  cloves of garlic
1/2 onion
1/4 cup of chopped parsley
salt & pepper to taste

Preheat oven to 350.
I used a cast iron skillet.  I thought this was worth mentioning
because it gives the chicken such great color and texture.
Heat pan over medium heat, add olive oil, onion, and garlic,
cook for about 3 minutes.
Then add chicken breasts to the pan.
I browned the chicken on each side for a total of about 5-7 minutes.
Then, I placed the chicken on a cookie sheet and covered them
with aluminum foil, and put in the preheated oven for about 10 minutes.
While the chicken cooked in the oven, I put the tomatoes and parsley
into the skillet and cooked them for about 3 minutes.
Then removed it from heat.
Once the chicken was cooked, I took it out of the oven,
Uncovered it and placed it back into the skillet.
I placed it back on the heat for about one minute,
just enough for the chicken to get covered in the “sofrito”.
I served it with white rice and slices of avocado.

It was a quick, healthy, and easy meal to make.



Happy cooking everyone!



New Granddaughter!

A LOT has been going on around here,
and that’s why I’ve been away from the blogging world
for almost a month!




My daughter had her baby girl!
And she was a BIG baby — 11 lbs
(that’s not a typo)

A new baby!  So much fun to be a Grandma!

We are so thankful and have much to thank God for —
baby and Mommy are doing great.

More pictures to come of both granddaughters!




Fish Tacos

A good friend of mine said the other day
she doesn’t think fish is for tacos.

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She hasn’t had these fish tacos.


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I season the fish fillets (in this case, Tilapia)
with salt, pepper, garlic & onion powder,
paprika, and lots of lemon.




Then I cook the fish
in 2-3 tablespoons of olive oil, then add a tablespoon
of butter for flavor.




While the fish are sizzling in the pan,
I make the pico de gallo.
It’s just tomato, cilantro, onion,
a jalapeno pepper, and lemon.
Season it with a little salt.




I flip the fish only once, and very gently…
I don’t want them to break.

When they’re cooked through,
I turn the heat off,
and I warm the tortillas either in the microwave
(wrapped in a moist paper towel)
OR I warm them on a skillet, one at a time.




I use two tortillas per taco
(my husband thought of this great idea!)
so that it won’t break and it adds more stability
to the taco.  …and by the way, I always use corn tortillas…
…they have so much flavor.

I put one delicious fillet in each taco,
and add lots of pico de gallo,


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I’m joining the Creatively Homespun Tasty Tuesdays Link Party!  Click for some more delicious recipes from bloggers.



Pressure Test

I took my blood pressure today in one of those machines they have set up at the pharmacy center in the nearby Walmart…

I’ve done this many times in different pharmacies, stores, etc…

My doctor wanted me to keep tabs on my blood pressure
and check it regularly.


While the test is going on, there’s a video of a nice lady
telling you what to expect,
(“the cuff on your arm is going to tighten”)…
she’s very polite and nice.

I sat there taking the test today
(repeating to myself, “Relaaax, R-E-S-T, Relaaax…”)
and trying to think of sweet, peaceful thoughts
(so my blood pressure will be lower —
I wonder if that really works??)

As I felt the cuff tightening considerably on my arm,
I actually listened to what the nice lady
was saying in the video…
It went something like this, “If the pressure is too much,
just hit the stop button and the test will stop immediately.”

She was, of course, referring to the tightening of the cuff
on the arm during the blood pressure test.

But in my profoundly thoughtful mood,
I thought to myself, “Wouldn’t it be nice if sometimes
we could do that in life?
When there’s a “test” going on and my “arm” is
getting too tight for comfort,
just hit the stop button and immediately the cuff
begins to deflate and my arm feels so much better.
Then I could go on my merry way and my arm
won’t hurt anymore.

There is, of course, no such “stop button”.

but I looked up some words that help me…


“Truly, my soul waits upon God;
from Him comes my salvation.
He only is my Rock and my Salvation,
He is my defense;
I shall not be greatly moved.
My soul, wait thou only upon God
for my expectation is from Him
In God is my salvation and my glory:
the rock of my strength, and my refuge, is in God.
Trust in him at all times; ye people,
pour out your heart before him:
God is a refuge for us.”  Psalm 62:1,2,7,8

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I pray you’re doing great.
But just in case you’re feeling overwhelmed,
I pray those words will encourage your heart
and bring you joy.






May is here…
Flowers are appearing everywhere and summer is just around the corner.

May this month hold abundant blessings for you!




Pork Chops

Since I haven’t felt like cooking much,
(I’ve been sick…)

but not wanting to eat something from a can,
I decided to try a simple recipe I saw last week
on Food Network by Trisha Yearwood.

Here’s the link to that page:

I made a few changes and loved how it turned out!

It’s an easy recipe with simple ingredients
(which is why I wanted to try it).

I added a few ingredients to the recipe
and changed a few of the measurements.

The most important thing to remember is:
THICK-CUT pork chops.  Thin-cut would dry out.

I added 2 tablespoons of olive oil to the butter
when I was “sauteing” the rice in the pan.
That insured that I wouldn’t burn the butter
and I like the flavor the olive oil gives to the rice.



Instead of one cup of rice, I used 1 1/2 cups.

I also added green onions for flavor.
I sprinkled them over the rice just before adding the beef broth.


Instead of using a can, I used the carton of beef broth.
I think it tastes a lot better.

I also increased the broth to 3 cups
because of the change in the amount of rice.


I seasoned the pork chops with a sprinkle of garlic powder,
onion powder, salt & pepper.
I placed some onion slices on top
and covered the entire dish with aluminum foil.

My oven isn’t working properly, so after 45 minutes at 350,
I increased the temperature to 375 and left it in for another 15 min.

It was perfect.  The rice was not dry and not too wet.
The pork chops were cooked but not tough.


I wanted a nice sear on the pork chops so I placed them
in a hot cast iron skillet for just a few minutes.

It was the final touch they needed.
They lost the “white, roasted” look
and now looked crispy and delicious.


I steamed some broccoli to round out the meal.

I also added some fresh lemon wedges to sqeeze right over
the pork chops.  It was amazing the difference!  It brought out all the flavors.


My husband thought it was delicious.

I can’t wait to try this recipe using chicken.  I think it’ll be great.

It was wonderful to have a home-cooked meal
with minimal effort.
Since I haven’t been feeling well, an easy recipe was the way to go.

I will be adding this recipe in my new “tried-and-true” file.
It’s nice to have something new to make for friends & family.  :)

Happy cooking,


Easter 2015

I’ve been sick for over a week and haven’t been able to do much, but…

I can not let today go by without posting.

It is the reason why there exists hope
The reason why we can go on in the midst of trials,
grief, hard times.

He lives.


The angel said to the women,
“Do not be afraid;
for I know that you are looking for Jesus who has been crucified.
He is not here,
for He has risen,
just as He said.
Come, see the place where He was lying. ”
Matt. 28:5-7



I don’t know if you’ve seen this before,
but it’s one of my favorites from way back.
If you haven’t seen it,
you’re in for a treat.

A blessed Easter to you all,



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