Try this

Try this with the BBQ chicken Sandwiches!  Super good and your hands feel super soft after you wash off the oil you coat the potatoes in!  Baked Potatoes!

A New Recipe

After a weekend of "camping ", I want something easy to make for dinner, so I can recover from roughin' it.  OK, let's be real, camping with 2 flat screens and 2 queen size beds-- not quite so rough... I just don't want to spend my last holiday before summer break slaving over a stove.  So, here check this recipe out! Recipe
Happy Memorial Day! And thank you for all the military active duty, veterans,  dependents, and retired (my daddy is one!) for all that you do to protect our freedom and country!

BFN

BFN- IF term for Big Fat Negative
I am concentrating today on being thankful for what I do have.
This song is in my mind today and I thought I would share it with you.
Casting Crowns- Praise you in this Storm

"You never left my side and though my heart is torn, I will praise you in this storm"

A Giada Recipe

I saw this recipe on the food network the other day while waiting for my oil to get changed.  It looked sooo good.  I'm going to be making it very soon!!I don't eat  pork, so I am going to do it  with chicken. How does Giada make and eat all this stuff and stay skinny?

•  
• 2 (8-ounce) 1-inch thick, boneless pork loin chops
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 2 teaspoons herbes de Provence
• 1/2 cup mayonnaise
• 1/4 cup packed chopped fresh basil leaves
• 2 teaspoons lemon zest
• 1 teaspoon lemon juice
• 1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
• 4 romaine lettuce leaves, halved lengthwise
• 4 ounces fontina cheese, cut into (1/4-inch thick) slices

Directions

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.

My Birthday

I have been a little bit of slacker lately! We will say I was just taking some time off for my birthday~

April 28- I turned 21  ( yeah... right...)


I went to a Joyce Meyer conference for my birthday. It was so amazing to see her in person and hear her preach. I watch her show every weekday morning while I get ready for work. The music was amazing and they played a lot of my favorite songs, including "How he Loves".

The next evening, John took me to a surprise dinner at the Melting Pot.  Yum!  We got the spinach and cheese appetizer, our favorite salad (the California Salad), an amazing entree including filet and lobster, and then the best part--- Desert!  Dark chocolate and dolce de leche fondue with fruit, marshmellows, pound cake, brownies, and various other dippers!

The next morning, we left for Leesburg, where we attended my college roommate's wedding!  Her wedding was held at a historic mansion with a beautiful garden.  We had an excellent time-- I  felt like I was back in college.  I was glad that my hubby got to meet those friends, because they are awesome and not local.  

All in all, it was a wonderful birthday weekend.  I feel so blessed for my husband, family, dogs, and friends. 
Good night~ God bless