Home Alone :-)

I spent the day watching movies, putting new Christmas music on my Ipod and  I made Orange chicken for diner. Sam is not working tomorrow SO I hope we sleep in and rest and have the day alone. Maybe we will take a drive and get some photos or do some shopping not sure it depends on how he feels in the morning.I'm making this in the morning hope Sam will try it.

5 Minute Banana Chocolate Chip Quinoa Flake Bake

Author: Leanne Vogel

Allergens: Vegan (option), Gluten-free, Dairy-free, Yeast-free, Corn-free

Prep time:  2 mins

Cook time:  3 mins

Total time:  5 mins

Serves: 1 cake, 1 serving

The perfect 5 minute breakfast that’s high in protein, fiber… and chocolate.

Ingredients

• 3 tbsp banana, mashed
• ¼ cup egg white *see note
• ½ cup quinoa flakes
• 1 tbsp dairy-free chocolate chips or carob chips
• 1 tbsp pecans, chopped
• pinch cinnamon and nutmeg

Instructions

1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
2. Microwave option: Place in the microwave and cook for 2.5 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a chocolate Frisbee!
3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
4. Allow to rest for 1 minute before tipping over onto a plate and smothering with your favorite toppings.

The CMA'S

I stayed up and watched the CMA's  last  night and was so surprised with lots of the winners. What do you think ?

Here's the complete winners list for the 2013 CMA Awards:

CLICK HERE FOR THE LIST 

The one that KILLS ME is  Entertainer of the Year: George Strait !!! I do like him BUT  he  has  one album in 2 years !! and  has anounsed his retirement tour this year. I would have never guessed he would have won over  Jason Aldean , Luke Bryan, Blake Shelton and Taylor Swift I just dont know who was paid for that one !! 

More Fall Photos

I took Cameron to Lexington yesterday and dropped him off and spent the day running around. I went to the hall and to the Health food store and found a Goodwill I love !  I found a few things and then went to GFS and Sam's.  I stopped at the park and fed the ducks too. So all in all it was a good day. I  came home and made a roast and then there was a beautiful sunset.
I found a  vidio of a song I love it made me cry but smile too  loved it.

 click this to listen if you want to hear it.

Dancing in the Sky  

Halloweeen and the weekend

We did not have very many kids this year but I dressed up any way. I had fun  and the kids loved it.

Saturday we went to the new Costco in Lexington to look around and see if we want to join.  We have a membership at Sam's and Costco would be closer but I think I will keep mine at Sam's for now.  on the way back we went to my favorite Chinese buffet and had the seafood  :) Sam is going to the farm to put in the gutter guards today and I think I will take a drive and get some fall photos at the lake or go to the river.

KFC Chicken

Going today at 2 to the Union Hall to see about getting my book. Going to go to Sam's club and get the gutter stuff too. I hope to get it this trip. I talked to Robbie and he  said he will be there  so Wish me luck. LOL

KFC Chicken

Chicken 1 whole chicken, cut into pieces 3 beaten eggs 4 tablespoons oil For the coating 2 cups flour 4 teaspoons paprika 2 1/2 teaspoons salt 1 teaspoon pepper 1 teaspoon poultry seasoning 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon tarragon 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1/2 teaspoon celery salt Directions: 1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour. 2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

PANZANELLA

I friend of mine gave me this recipe and I'm going to try to figure it out in the USA  lol but I think is will be a good salad .  Raining here today I'm just going to do some laundry and cleaning and watch some movies I guess. :)

Lisa's  ( Donk )

 PANZANELLA 

 Ingredients 1/2 red onion, thinly sliced 2 small red capsicums, quartered, seeded 1/2 (330g) loaf day-old ciabatta, cut into 3cm pieces 100ml extra virgin olive oil, plus extra, to drizzle 1 clove garlic, crushed 3 anchovy fillets, finely chopped 1 long red chilli, seeded, finely chopped 60ml (1/4 cup) red wine vinegar 200g grape tomatoes 2 tbs baby capers 50g small black olives 5 vine-ripened tomatoes, cut into wedges 2 Lebanese cucumbers, halved, cut into 2cm pieces 1/4 cup small basil leaves Place onion and 1 tsp salt in a small bowl, cover with cold water, then soak for 20 minutes. Drain. Step 2 Meanwhile, preheat grill to high and line an oven tray with foil. Place capsicums, skin-side up, on tray and cook for 15 minutes or until skin is blistered and blackened. Fold foil up over capsicums and cool for 10 minutes. Peel off skins, then cut into 5mm-thick strips. Step 3 Place bread on an oven tray, drizzle generously with extra oil, then season with salt and pepper. Cook under grill, turning frequently, for 10 minutes or until toasted on all sides. Cool, then place in a large serving bowl. Step 4 To make dressing, place garlic, anchovies, chilli, vinegar and 1/2 tsp salt in a small bowl. Whisk to combine, then gradually whisk in oil. Step 5 Using your hands, squeeze each grape tomato, bursting skin and squirting juice over bread, then add tomatoes to bowl. Add onion, capsicums, dressing and remaining ingredients, then toss well to combine. Divide among plates to serve.


This is one I got from  All Recipes  and I'm going to try to make  one tonight

• 3 cups day old Italian bread, torn into bite-size pieces
• 2 tablespoons and 2 teaspoons olive oil
• salt and pepper to taste
• 1-1/2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoonbalsamic vinegar 
  2 medium ripe tomatoes, cut into wedges 
  1/4 cup and 2 tablespoons sliced red onion

• 5 basil leaves, shredded
• 1/4 cup pitted and halved green olives
• 1/2 cup fresh mozzarella, cut into bite-size pieces 
  Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving

Race day

We went to Golden Coral  for lunch today and cam home and Sam watched the race and I took a nap. lol
I got up and watched the end with him and  then had a relaxing night. I will be making these tomarrow I hope, I'm sure Sam will not eat them but they say they freeze well.

• 1 1/2 cups quinoa, rinsed
• 2 tablespoons olive oil
• 1 small onion, chopped
• kosher salt and black pepper
• 2 teaspoons chili powder
• 2 15.5-ounce cans pinto beans, rinsed
• 3/4 cup low-sodium vegetable broth
• 2 cloves garlic, chopped
• 2 10-ounce packages frozen chopped spinach, thawed and squeezed of excess liquid
• 8 10-inch tortillas or wraps
• 12 ounces sharp white Cheddar, grated (about 3 cups)
• salsa, sour cream, and sliced avocado, for serving

Directions

1. Heat oven to 400° F. Cook the quinoa according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until softened, 3 to 5 minutes. Add the chili powder and cook, stirring, until fragrant, about 1 minute. Add the beans, broth, and garlic and simmer, stirring occasionally, until most of the liquid has been absorbed, 2 to 4 minutes more. Fold in the spinach.
3. Dividing evenly, top the tortillas with the quinoa (about ½ cup each), bean mixture (about ½ cup each), and Cheddar (about ⅓ cup each). Roll up into burritos; wrap each in heavy-duty foil and place on a baking sheet.
4. Bake the burritos until warmed through, 15 to 20 minutes. Serve with the salsa, sour cream, and sliced avocado.
5. The uncooked wrapped burritos can be frozen in freezer bags for up to 3 months. To reheat, remove from foil and microwave on high until warmed through.