Travel Often

“I see my path, but I don’t know where it leads. Not knowing where I’m going is what inspires me to travel it.” — Rosalia de Castro

Love Deeply, but Laugh Along the Way

"Happiness is only real when shared." - Jon Krakauer, Into the Wild

View Marriage as an Adventure

"Love is a flower which turns into fruit at marriage." ~Finnish Proverb

Fuel your body with GOOD (It's the only one you get)

He who has health has hope; and he who has hope has everything. - Arabian Proverb

Open your Soul to Motherhood

A Grand Adventure is About to Begin - Winnie the Pooh

A New Kind of Love is Born

Mothers hold their children's hands for a short while, but their hearts forever.

Wednesday, May 18, 2011

Travel with Minnesota Twins - Minneapolis Travel |

My latest Examiner Blog below.

Karl and I took a trip out to Kansas City to visit my brother and sister-in-law and check out a Twins game at Kauffman Stadium since Karl's never been. The weather was perfect and the BBQ was delicious!!! We even stopped at a winery on the way back home in Iowa.

Amy (Tater Tot), Mike, Mark, Karl and Me at Kauffman Stadium - Go Twins!

Travel with Minnesota Twins - Minneapolis Travel

Chicken Dill Saute

If you like dill, you'll like this quick healthy recipe.

I guess I never really cooked with dill before and I had no idea what I've been missing. Oh, man! I want to put it on everything!!! I found this recipe delicious since I used to drink pickle juice when my mom wasn't looking:)

Chicken Dill Saute
serves 4
(recipe found in Good Housekeeping May 2011)

Chicken Dill Saute
1 lemon
1 lb. skinless, boneless chicken-breasts halves, cut into 1/2-in. chunks
3 tsp. extra virgin olive oil
1 sm. onion (4 to 6 oz.), thinly sliced
2 lg. peppers, orange and yellow, sliced
1/2 c. water
salt and pepper
8 oz. sugar snap peas, strings removed, cut in half
1/3 c. fresh dill, chopped

1. From lemon, grate 1 tsp peel; set aside. Into pie plate, squeeze 1 TBS juice. Add chicken; turn to coat.

2. In 12-inch skillet, heat 1 tsp oil on medium-high. Add onion, peppers, 2 TBS water, and 1/4 tsp each salt and ground pepper. Cook 3 minutes or until softened, stirring. Transfer to large plate.

3. In same skillet, heat 1 tsp oil on medium-high. Add peas, 2 TBS water, and 1/8 tsp each salt and pepper. Cook 2 to 3 minutes or until beginning to brown, stirring occasionally. Add to pepper mixture.

4. In same skillet, heat 1 tsp oil on medium-high. Add chicken; sprinkle with 1/4 tsp salt. Cook 3 minutes or until golden, stirring once. Return vegetables to pan; add remaining 1/4 cup water. Cook 1 minute or until saucy, stirring. Stir in dill, 1/4 tsp salt and reserved peel.

Note: I didn't have time to cook up chicken. So again, I used a rotisserie chicken. And I didn't really have time to remove the strings from the snap peas. Time is hard to come by for me lately. But this still turned out great!

Karl's reaction: "Whoa...there might be a titch too much dill in this one." Me: "I love it!"

Chicken Panzanella Salad

Chicken Panzanella Salad
serves 4
(recipe found in Women's Health Magazine May 2011)

Chicken Panzanella Salad (cost per serving $2.90)
1 small whole-wheat pita pocket, cut into sixths
Non-stick cooking spray (olive oil)
2 TBS fresh lemon juice
1 TBS white wine vinegar
1/4 tsp sugar
1/4 tsp Dijon mustard
1 large pinch lemon zest
1 1/2 TBS virgin olive oil
1 pinch ground black pepper
1 cup diced cooked skinless white-meat chicken (I used a rotisserie chicken - no skin)
2 cups shredded Bibb lettuce
1 medium tomato, cut into eighths
1/2 cup cannellini beans
1/4 cucumber, thinly sliced
2 thin slices Vidalia onion
1/4 red bell pepper, thinly sliced
1/4 yellow bell pepper, thinly sliced

Dressing for Panzanella Salad (yum!)
1. Spray pita with cooking spray. Toast in 400 F oven for 8 to 10 minutes, until golden. Set aside.

2. Whisk lemon juice, vinegar, sugar, mustard, and lemon zest together in a small bowl. Add olive oil and pepper; whisk well to combine. Set aside.

3. Place remaining ingredients in a medium salad bowl and toss with dressing. Crumble toasted pita into large chips. Add to salad, toss well, and serve.

A healthy dinner for two

Lots of  'spring-like' flavor in this salad
Karl's reaction: "I like this!! It's different, but good! But why is there a lemon seed in mine? Do you do this on purpose?" Me: "Never!!"