A Tasty Dinner Meal In 30 Minutes.

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The winner of the apron is Comment #132:

Maria who said: I like baking with my family! Best times are in the kitchen!

Congrats Maria!! Please e-mail me at priscilla91@iowatelecom.net to claim your prize!

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Happy Thursday everyone! Whew, this week has been busy. I am feeling in much need of a long vacation. I am very excited because at the end of next month I will be going on vacation to California. I will be heading out to see my Grandma and to attend my closest friend's graduation. Ah, I seriously cannot wait. Eating at In-N-Out or Green Burito, seeing Palm trees, swimming, seeing mountains again, embracing the California sun. And much more. California I love you. I also adore you.

Onto a quick dinner meal. I'm sure a lot of you guys are familiar with marinating chicken breasts in Italian Dressing for a couple hours and then grilling it. But I also like to add some Pineapple Juice in with the Italian Dressing Marinade. Mmm, makes some lip smaking good chicken.

The rice and the green beans with eggs is also another favorite meal at our house during the summer with the chicken. The green beans mixed with eggs is my favorite way to eat green beans. We all grew up on Rice Pilaf and eat it all the time. It is a delicious side dish. This whole meal takes about 30 minutes (minus the marinading), it is simple but very appetizing.

Green Beans With Eggs
Ingredients:

5 eggs, beaten

1 can of french cut Green Beans, drained

2 tbsp. butter

DIRECTIONS:

Melt butter in a pan over medium heat. Dump Green Beans in and mix with the butter. Add eggs and stir until eggs are cooked. Sprinkle with salt to taste. Yield: 4 servings

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Rice Pilaf

Ingredients:

1 cup long grain rice, uncooked

2 cups chicken broth

1/2 cup vermicelli, lightly browned (Cracked into 3 inch pieces)

1/4 to 1/2 tsp. salt

4 tbsp. butter

DIRECTIONS:

Brown vermicelli at 400 degrees for 5 minutes or until lightly browned. In a pan over high heat, combine rice, chicken broth, vermicelli, and salt. Bring to a boil. Reduce to simmer and cover. Cook for 20 minutes or until ready. 5 minutes before ready, drop tablespoonfuls of butter on rice and place top back on to finish cooking. Yield: 4 servings.

Pineapple And Italian Marinated Chicken
Ingredients:
4 skinless and boneless chicken breasts, thawed

1 cup Italian Dressing

1 1/2 cups Pineapple Juice

DIRECTIONS:

Combine Italian Dressing and Pineapple Juice. Place chicken in a pan, pour dressing all over chicken. Cover and marinate for 3 hours. Grill on BBQ on low heat until no longer pink in the middle. Continue to baste chicken in dressing while grilling. Yield: 4 servings.

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I love watching the youngest two out of our family together. Being the youngest out of all of us kids, they have a special something together. Even in a group of people Joe and Anna can usually be spotted together. As long as I can remember they have loved tackling each other to the ground. I sure hope they won't be doing that at 20 and 22 years old. Yes, that would be weird.

Have a wonderful Easter everyone, the days leading up to it is packed with activities! Looking forward to it, hope I can last until Easter and that day too!

French Toast Made With Vanilla, Cinnamon, And Milk.

Good Wednesday everyone! I hope you all have been having a good week so far. We have been having lots of rain this week and cloudy skies. Makes you want to take naps and watch movies all day. This Friday I am excited about seeing Race To Witch Mountain. I love Disney Films. What I am really excited about seeing is the Hannah Montana movie and 17 Again in April. 17 Again reminds me of Back To The Future, but maybe more comical. I haven't seen a good movie in the theater for a while. Heres to hoping I like these films.

French Toast. My favorite breakfast food ever. The addition of cinnamon, vanilla, and milk to the egg mixture adds flavor that you wouldn't believe. I can't imagine making French Toast without these extra flavorings. I like making extra French Toast egg mixture because whatever I have left I use to make eggs. Yum, they are tasty. I love this meal on Saturday mornings.


French Toast Dressed Up

Ingredients:

6 slices bread

8 eggs

1/2 cup milk

3 tbsp. vanilla

1 tbsp. cinnamon

Maple syrup

DIRECTIONS:

Mix eggs. Add milk, vanilla, and cinnamon. Coat bread very well with egg mixture. Place in buttered pan. Cook on stove flipping once. Top the side of the bread you won't flip again with butter and cinnamon. Keep warm. Pour syrup over.

Whatever egg mixture I have left I like to use to make eggs with the French Toast.

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Enjoy your Wednesday and see you next with a giveaway!

Country Egg Scramble And Winners.

Happy Monday evening everyone! Hope your week has been good so far. I am excited that the weather has been warm these past few days. Warm in the 40's or 50's. After having 20 degree weather and below...40 or 50 degree weather is warm. Anyway, I decided to end my giveaway a bit early because I wanted to get some recipes posted. Here are the winners picked by random.org:

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#1: Deb who said: I LOVE summer! Swimming and laying out..What could be better??!!

#2: Andrea & Casey: That's an easy one for me- FALL! I love it! All the beautiful fall leaves on the mountains (I live in Utah). And I got married in September so that makes it extra special. Thanks for all the giveaways!!

#3: Cara: No debate here--it's definitely summer! Even the super hot humid Kansas summers. Love it!

Please e-mail me ladies at: priscilla91@iowatelecom.net so I can get your prizes out to you!

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Thanks to everyone who gave me suggestions for food recipes, I am going to be using your suggestions for some upcoming meals.

Eggs. Who doesn't like them. I usually cook my eggs with butter and some cheese. But, here is a whole new way to cook eggs now. With the green onions, milk, and potatoes this is a hearty breakfast. Pair it with some bacon, toast, or English Muffin and breakfast is ready. So easy. And yummy.

Country Egg Scramble
1 pound (6 to 7) new red potatoes, cubed
6 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
4 medium green onions, sliced (1/4 cup)
6 slices bacon, crisply cooked and crumbled

DIRECTIONS:
Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
Melt butter in 10-inch skillet over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon and salt.

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The beach. I love the beach. One of the many things I miss about not living in California. I also miss their *ah-mazing food*. I have never tasted such good food as in CA, I could eat at In-N-Out and Green Burito 3 times a day for a week straight. It is that good. California is truely a wonderful place. And see how excited my sister gets at the beach? It does that to you...why I'm not smiling, I don't know.


See you with some great dinner food next!