Ken is packed for Florida already, can you believe it?!
I'll get everything ready to go this week. It seems that we're both getting excited for our week in New Smyrna Beach! Today has been quite balmy, but after thunderstorms tonight, our high tomorrow is supposed to be 65° or so. You can see why the beach and hot sun is sounding pretty good right now!
I'm also starting to think about some fresh seafood, especially some raw oysters. Oh yeah, babe! I never in a million years thought I would like raw oysters, but Ken got me to try them when we were on our honeymoon in New Orleans, and I loved how tender they were--almost melt-in-your-mouth--and I was hooked. A little cocktail sauce and lemon juice, serve it up on a Saltine...oh, I love 'em! Whenever we're in a coastal area now, whether it's Florida, New Orleans, or San Francisco, we get some raw oysters. I was stunned that in San Francisco they didn't have Saltines to serve with them. You gotta put 'em on a cracker!
I also want to use some sunless tanning lotion on my legs. Ken asked, "Why?" I said because I don't want to look like a total grub worm when we're down there! Don't worry, I know it's not a real tan, and that I still need to use sunscreen, but I just really like having a little bit of color on me. My arms are okay, but my legs could use a helping hand...err, foot...oh, whatever. You get the drift!
Hey, I've got a joke for you!
Q: What do you call a chicken with one leg?
A: Chicken Eileen!
Yeah, Ken had a similar reaction.
That's what I'm making for dinner tonight.
4 boneless skinless chicken breasts, pounded to within a (half)inch of their lives
3 ounces stuffing mix, prepared as directed
8 slices mozzarella
Put a slice of cheese on each chicken breast, then a scoop of stuffing. Roll chicken around stuffing and fasten with toothpicks. Place in 9x13" baking dish sprayed with cooking spray. Bake at 350° for 25 minutes or until juices run clear, then place another slice of cheese on each chicken breast and bake for 2 more minutes.
I've never tried this before, but I have some fresh mozzarella in the fridge that I want to use, so we'll see how it works. After reading reviews of the recipe, I'm going to kick it up a notch with a little Essence--BAM! (sorry, I never get tired of doing that)--sprinkled on the chicken breasts before I add the cheese and stuffing. I'll let you know how it turns out. I always love recipes where I get to break out my meat mallet!
The rest of the week, I'll work on cleaning out the fridge and not making too much for dinner. I usually make more so that there's enough for a lunch for Ken, but not this week.
Hope you all had a great day!