Weekend Leftovers

Sometimes Blogger makes me want to scream.

Sometimes it actually makes me scream

This was one of those time.

.....

Ok, seriously, what is with this whole picture placement thing in posts? Why can't they just go where I want them to? They need to grow up and stop playing leap frog or I will just have to go find somewhere else to put them. Like time-out.

Rant over.

Moving on.

The Weekend was wonderful :). And yes, I just capitalized Weekend, because, let's be honest, it deserves it.

Side note: What if someone came up to you and was like "Wow, weekends suck!" You'd be like "Abomination!!" Haha, I'm laughing just thinking about it.  

Friday night was like "Mexican fooooood!"

And Andrew was like "Oh, fajita, how you get so yummy?"

Then he was like "I love you so! I don't want to eat you!"

But then he was like "JK NOM NOM!!"

And then he was like "Aaaah flash!!"

(lol)

Saturday morning was like "Ultimate bedhead challenge!"

And then it was like "Look at my ominous-ness..." all day.

Saturday we made Morrocon Chicken Tagine (yummm!) with couscous and it was sooo good.

Tell me, what do you think of chickpeas? Cause we love 'em over here.

Ingredients:

2 16-oz cans chickpeas

4 roma tomatoes

1 large bell pepper

1 medium onion

2 T tomato paste

1/4 to 1/2 c chicken broth

1 T cumin (you can reduce this if cumin's not your thing)

0.5 t smoked paprika (it doesn't have to be smoked, I just like the flavor it gives)

2 chicken breasts cut into chunks

2 T peanut butter

Method:

Chop all veges (except chickpeas) into stew size pieces. Add to a medium crockpot along with tomato paste, chicken broth, cumin and paprika. Scatter chicken on top. Let cook on low for about 6-7 hours, stirring half way through. After it is cooked, stir in the peanut butter. Serve over hot couscous. 

Sunday we considered making a DiGiourno frozen pizza... seriously...but decided that the holiday warranted something with a bit more effort. Andrew manned up and made rosemary and goat cheese stuffed chicken breasts with tomatoes. Another sooo good meal. *Die*

Ingredients:

2 sprigs fresh rosemary (or 2 t. dried)

4 chicken breasts

3.5 oz goat cheese

8 strips bacon

1 T vegetable oil

4 large tomatoes

1 clove garlic

1/2 T olive oil

Method:

Cut a slit in each chicken breast and create a pocket. Spoon the cheese into each pocket and then seal it up as well as you can. Season the chicken with salt and pepper and then sprinkle with half of the rosemary. Wrap 2 strips of bacon around each piece of chicken as tightly as you can. Place a shallow, flameproof dish over medium high heat and add the vegetable oil. Let heat for 1 minute then add the chicken. Cook for 2 minutes on each side. 

Thickly slice the tomatoes and thinly slice the garlic. Add both to dish and sprinkle with remaining rosemary. Season with salt and pepper and drizzle with olive oil. Cook in a 400 degree F oven for 25 minutes. 

Remove pan and let the chicken rest for about 5 minutes. Serve with some delicious bread or other grain.