Road Trip...

Ian is out in the Las Vegas area...so he took the camera to get some good pics!

The Hoover Dam =)

Happy Roast Chicken...

Found this on allrecipes.com

Ingredients

• 1/2 cup dry white wine
• 2 lemons, cut in half
• 6 large cloves garlic
• 1 (4 pound) whole chicken
• 1 1/2 teaspoons cold butter
• 2 tablespoons Dijon mustard
• salt and pepper to taste

Directions

1. Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.
2. Place the lemon halves and garlic cloves into the cavity of the chicken. Slide half of the butter underneath the skin of each breast. Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper. Place into the cast-iron skillet.
3. Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.

Linking up to Cocina Diary and Sundays at One Food Club.

Not a Weekend Cat Post.......

I know its not the usual weekend cat blog Saturday post, but I thought I'd share a 3D pic or two of little baby Early =)

Drunken Beef Goulash

From the American Diabetes Association:

Serves: 4; Serving size: 1 cup
IngredientsCanola oil cooking spray
1 Tbsp canola oil
3/4 lb trimmed beef stew meat, cut into 1-inch pieces
1 cup chopped onions
1 cup chopped green pepper
1 package (8 ounces) sliced mushrooms
1 can (12 ounces) lager beer
2 tsp Worcestershire sauce
1/2 tsp dried oregano leaves
1/2 of 6 oz can tomato paste
1-1 1/4 tsp sugar
1/2 tsp salt
Preparation

1. Spray a 3 1/2 to 4 quart slow cooker with canola cooking spray.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add beef and cook until browned on the edges, about 4 minutes, stirring frequently. Place in the slow cooker and top with onions, peppers and mushrooms.
3. Add half of beer, Worcestershire sauce, oregano, and tomato paste. Cook and stir for 30 seconds until well blended. Add to slow cooker with remaining beer. Cover tightly and cook on high setting for 4 1/2-5 hours or on low setting for 9-10 hours until beef is very tender. Add sugar and salt and let stand for 15 minutes for flavors to blend.

Nutrition InformationExchanges/Choices
1/2 Carbohydrate
2 Vegetable
2 Lean meat
1/2 Fat
Calories: 195
  Total Fat: 7.0 g
  Saturated Fat: 1.3 g
  Trans Fat: 0.0 g
Cholesterol: 40 mg
Sodium: 370 mg
Total carbohydrate: 17 g
  Dietary Fiber: 3 g
  Sugars: 9 g
Protein: 17 g

Linking up to Foodie Fridays!

Lazy Blogger...

I've been such a lazy blogger. NO MORE!

To get back into the swing of things...a shot or two of the kitties with their toys. These were gifts from Wrigley...a fluffy Main Coon cat.