recipes

Grace went on a field trip to Griffith Park Observatory today.  She had to be at school at 6:30am.  Since she is usually the last to leave the house things were quiet very early today.

I had a camp meeting.  I am really enjoying working with Ramona and Wendy on camp.  It's going to be a lot of fun.

Rob had to go out to Edwards AFB.  It's a bit of drive.  Tomorrow he has to go to Redondo Beach. He's a busy worker.

Nellie and I went to lunch.  We went to the YardHouse.  It was the best lunch I have had in a long time.  We both had street tacos.  I had the grilled Korean beef short rib's and the vampire taco.  She had the blackened swordfish and the baja fish, one of them vampire style. We got it a la carte and then had the house salad with it.  The salad was very delicious and the tacos were amazing!  Yummy!!

We had a fun chat too.  Wes was recently called as Bishop in their ward and they went on a big trip so there was lots to cover.

Tonight for dinner I am making spinach dip chicken bombs again.  They are very tasty.  We are also having artichokes.

Spinach Dip Chicken Bombs

Makes 8

INGREDIENTS
1 Tbsp. olive oil
5 ounces baby spinach
Salt and pepper
8 ounces cream cheese
1 cup shredded mozzarella cheese
1 tablespoon garlic powder 
4 boneless, skinless chicken breasts
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko bread crumbs
¼ cup canola oil, for frying

PREPARATION
1. Heat the olive oil in a large skillet over medium-high heat. Add the spinach, season liberally with salt and pepper, and cook, stirring often, until spinach is wilted, 2 to 3 minutes. Remove from the heat.

2. In a medium bowl, combine the cooked spinach, cream cheese, mozzarella, and garlic powder, and stir to combine.

3. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the spinach dip and pack it into the pocket. Pinch the edges of the chicken closed.

4. Place the flour, eggs, and breadcrumbs in three separate bowls. Take 1 piece of stuffed chicken and roll it in the flour, shaking off any excess. Dip the floured chicken in the eggs, then dredge in the bread crumbs, making sure to coat all sides evenly. Repeat to bread the remaining chicken.

5. Heat the canola oil in a skillet over medium-high heat. Fry the chicken until the bread crumbs are golden brown, about 4 to 5 minutes per side. Remove from pan and put in a baking dish and bake for 30 minutes. Serve!

After dinner I have to go to the Leona Valley ward for their pre trek activity night.

I also make another chicken dish that is very good.  It's the same except you stuff the chicken with pepperoni and mozzarella.  Very delish.

Our trip is getting close!!!!