Well… monday morning again! I hope you had a good weekend. My sunday was pretty great. It felt good to be home and reconnect with myself. Aside from dealing with a stiff neck and trying not to overdose with muscle relaxants, I enjoyed spending time with the hubby and most of all being lazy!
We had a late brunch which included fried eggs, refried beans and cheese, pico de gallo and a few saltless tortilla chips (these are totally awesome!).
Started by cutting 2 tomatoes, 1 small onion, 1 small bunch of cilantro and half a hot green pepper for my pico de gallo.
and Mexican Hot Chocolate (and when I say hot, I mean HOT):
- 2 cups of milk (1%)
- 2 Tbsp unsweetened cocoa powder
- 2 Tbsp agave syrup
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
In a small bowl, combine cocoa, agave syrup, cinnamon, nutmeg and pepper. Heat 1 cup of milk in a saucepan until bubbling. Stir in cocoa mixture and whisk until smooth. Bring to a boil over low heat, stirring constantly. Stir in remaining cup milk and return to boiling.
Dinner was eaten late too, watching the last episode of True Blood. So sad the season is over…
We had Homemade Chicken Cordon Bleu with parsnips baked fries. I don’t know what’s with me and breaded chicken lately??? Tonight’s dinner reminded me of my childhood so much! Except homemade cordon bleu tastes so much better than processed ones!
- 2 boneless skinless chicken breasts, beat until flattened to a uniform thinness
- 3 ounces of cheese of your choice (I used a low fat hard goat cheese from the cheeseman downstairs)
- 1 ounce of thinly sliced ham or prosciutto (I unfortunately didn’t have any at home)
- 1 1/2 cups crumbs made from unsweetened corn flakes
- 1 egg beaten
Cut the ham and cheese in thin slices about 1/2 inch wide and 2 inches long. Then stack two slices of cheese and 1-2 slices of ham in the center of each breast. Fold each breast and use a toothpick to secure if necessary. Dip each breast in the egg. Then lay in the crumbs, roll it carefully, patting the crumbs into all sides. In a large skillet, heat 1/2-inch oil over medium temperature and saute chicken, turning once, until done. Drain on paper towels. (NB: you can also choose to bake your cordon bleu at 350°F for about 35 min).
The parsnip fries were pretty simple. Slice 2 parnips into sticks. Place in a ziploc bag with 1 Tbsp olive oil and mesquite seasonning. Shake bag until the fries were coated. Place on baking sheet and bake in a preheated oven for about 45 min.