Things are a’changing around this house, the last few weeks have brought exciting news 🙂
First, Josh and I are purchasing our first home! You know what this means? A BIGGER KITCHEN! A fridge that cools and a freezer that won’t defrost; doors that don’t let rain in; a garage door that closes; blinds that are functional; walls that have wood studs and insulation; this list could go on and on and on and… you get it. We’re looking at a mid-November closing date. Gosh, I am so excited.
Second, I accepted a teaching position at a private school, classes start on the 26th! This will be school #2 that I get to start a music program at. Maybe that’ll be my “thing” – I go to school’s that don’t have a music curriculum and start one. Every school should have a music program, I could seriously go on a 10 page rant about kids needing a creative outlet in school. And P.E. … kids need P.E.; after all, San Antonio is the most overweight city in America.
Speaking of overweight, back to the blog topic… This recipe was passed along to me and who could resist a name of “chicken bombs” when thinking “I wonder if I’ll make this?” I made it the week after seeing it! The chicken was full of flavor and cheese oozed out; super easy to make and incredibly tasty. I left off the bacon … originally planned on using turkey bacon for a healthier option but figuring I’d have to cook the dish inside, I didn’t need my house filling with smoke. I think I’ll nix the bacon even if we do cook it on the grill in the future, I can never get bacon wrapped items to turn out right. The bacon is either soggy or burnt, no thanks! I love bacon but you know what, you don’t need it to survive.
Josh requested a fresh veggie side, I hadn’t made steamed broccoli in a while so I knew it was time to get back to it. Buy 1 head of broccoli ($1.50! CHEAP!), I added an onion that was already in my pantry. That’s it! It takes maybe 1 minute to prep and 10 minutes to cook. No complaining that you don’t have time! For flavor, I sprinkled on veggie seasoning, ex. Mrs. Dash … whatever you prefer. I did add a SMALL dollop of butter just to coat the veggies once transferred to a serving bowl.
For the chicken you’ll see I placed the cookie rack on a foil lined casserole dish. Since the chicken needed to be basted a few times while baking, I didn’t want the BBQ sauce pooling around the chicken, making it soggy or turning in to burnt edges. With a deep dish under, the sauce was able to drip off nicely.
Don’t want leftovers? I used 2 large chicken breasts and cut them in half (as directed), you can see it made 2 chicken bombs per person. One disagreement I have with the recipe, it says if you don’t care for spicy peppers then you should opt for green bell peppers instead of jalapenos. Guess what, removing the seeds and ribs (as instructed in the recipe) leaves you with a bland pepper. That’s where the “spice” is typically found. I hate spicy peppers and handled the rib-less/seedless jalapenos just fine. Get your facts straight, Leslie. 😉
This one’s a keeper!