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| From left to right: My mom, my dad, BFlo, BFlo's Mom & ME! |
What I NEEDED to get while I was down there was a Saint's tee from Victoria's Secret! I was not about to pay $15 for them to ship a t-shirt to my cost that would actually cost them about $1 to ship. Esplanade is one of the two malls in New Orleans that actually carries the NFL wear. I was so excited to get this black one that I saw online:
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| Seen here. |
They didn't have it. I was so disappointed. They had shirts that aren't even online. I mean, why advertise stuff if you don't have it? Or why have stuff if you don't advertise it? It proves fitting for New Orleans to say the least. I got this tee. I like it, but I still wanted the black one above :(
Oh well. I got an awesome jersey in the French Quarter! I'm pretty excited about that. It was $32, which I felt was a great deal because one, it's kind of like a souvenir, two, I'd never find it in Dallas and three, it's cheaper and cuter than VS's dumb jerseys :)
When I got back in town, I didn't even have to head to the grocery store! WooWee! What a relaxing Sunday. I watched the Saints win and the Cowpokes flush themselves down the toilet, made dinner and took the neighbor's birthday twins some freshly baked PiNK Cookies! And dinner was quite good if I do say so myself :) Here's what I made:
Feel free to nominate me for Top Chef. Ha! I made two of Gluten-Free Goddess's recipes for dinner.
First recipe (on the right) Mediterranean Chicken, I only used 2 chicken breasts and halved the recipe. Second (on the left) Quinoa with Roasted Brussels Sprouts. I enjoy cooking and eating healthy, and this was definitely a tasty and health-conscience dish.
Mediterranean Chicken
1 large sweet onion, sliced thin
3-4 large, ripe bell peppers, cored and sliced
1/2 cup organic balsamic vinegar
1/4 cup extra virgin olive oil
1/2 cup gluten-free chicken broth
4 fresh cloves of garlic, chopped
1 tablespoon dried basil
1-2 teaspoons Italian Herb Seasoning
4 fresh organic free-range split breasts of chicken, rinsed and patted dry
Sea salt and ground pepper, to taste
Preheat oven to 375 degrees F.
Toss the onion and pepper slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.
Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic onion and pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.
Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 40 minutes or so. You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft. I checked the chicken after 30 minutes and spooned the sauce all over the onion, peppers and chicken breasts (to keep it moist) and continued to bake it until everything was melt-in-your-mouth tender.
Quinoa with Roasted Brussels Sprouts
First- make your quinoa.
1 cup quinoa
2 cups water
Sea salt, to taste
Add the quinoa and water to a pot (or do it my way- in a rice cooker- here's how) and season with sea salt, to taste. Cover, bring to a boil, and cook the quinoa until all the water is absorbed and the quinoa can be fluffed with a fork.
Meanwhile- preheat the oven to 400 degrees F.
In a roasting pan, combine:
1 leek, washed, trimmed, sliced
1 lb. Brussels sprouts, washed, trimmed, halved (or quartered, if large)
1/4 cup slivered blanched almonds
1/4 cup plump golden raisins, packed
4 tablespoons olive oil
2 tablespoons golden balsamic vinegar
Sea salt, to taste
1-2 garlic cloves, minced
2 teaspoons dried dill
To serve:
2 tablespoons fresh Italian parsley, chopped
Sea salt and ground pepper, to taste
Toss the prepared leek, Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.
Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa.
Serve immediately.
Did your Favorite NFL Team Win?
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