The Pink Elephant in the Room

Aunt Lindsay found this pink elephant at Anthropologie this weekend and thought Claire needed it (that, and she drooled all over it while we were shopping. You drool on it, you buy it.)

I was trying to take a picture of Claire on my love seat in the bedroom, but I couldn't get the angle, the light, or the background right (although I love them anyway!). Sooo, guess who is taking everything out of the dining room and converting it into a "cute" room that I can use to take pictures in...

Neutral walls, hardwood floors, and lots of light. It (dining room) has never been used, so why not re- purpose it. Camera equipment everywhere ... just in time for the holidays ...

A Problem?

I think I might be an addict. The UPS guy was here again today. He might be here tomorrow, too...

Our Weekend

Our weekend was so fun - but can you believe I do not have a single picture to show you?

Saturday I took Claire to old town Littleton (which reminded me of Brookside in KC) to shop. We went to Prince Street Dry Goods (linens, pillows, rugs, fun home stuff), Chandler Farms (girlie store with great gift ideas), and a shoe store that I fell in love with - found the most adorable olive green Miz Mooz shoes that I have been practically sleeping in.

When I got home, my parents and my sister Lindsay came over with a birthday cake and we celebrated at home ... I was in bed by 7 pm!

On Sunday we went over to my Mom's house to see her gorgeous hardwood floors that are installed on the entire first floor and the stairs. What a difference!!

Sunday night we opened up some wine and had dinner (see previous post).

Anyway, it was a great weekend! Hope yours was, too.

Yummy Dinner Recipes

We made a wonderful, yummy, can't wait to make it again dinner on Sunday night ... I highly recommend it! The chicken is baked and is super moist and the veggies are out of this world ...Caeden even ate the brussel sprouts!

Chicken Cordon Bleu

Prep Time: 20 min

Cook Time: 25 min

Serves: 4 servings

4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Bacon and Brussels Sprout Hash

Serves:

4 to 6 servings

Extra-virgin olive oil
4 slices thick-cut bacon
4 sprigs fresh thyme
2 pints Brussels sprouts, cut in 1/2
1 pound fingerling potatoes, split down the middle
1/2 pound red pearl onions, peeled
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 bunch flat-leaf parsley, leaves roughly chopped

Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Roasted Chicken Jus

Serves: approx 1 cup

6 chicken wings
1 large onion, quartered
3 medium carrots, roughly chopped
2 stalks celery, roughly chopped
5 sprigs thyme
1 head garlic, cut in 1/2
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup dry white wine
2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter, cut into cubes

Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.

Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.