Thursday, May 29, 2014

Glad to Have My Girl Back and Then She Hosts a Dinner Party and Slide Show for the Grandparents

Grandpa Don was very excited to hear about Ellie's trip. I think he would have liked to hear the stories and see the photos on the very day that she came home (I know that I wanted that, too), but Ellie and Kohlton were pretty exhausted. After all, their bodies were still on South African time which means that when we picked them up at noon, it felt like 8 p.m. We kept them up until about 7 p.m. to help them quickly readjust to Colorado time. She had them over for dinner and a show the very next night. (I will share so of the photos soon.) Her stories were great.
Kohlton says that he could imagine living there. Redheads are seen as special in South Africa. They are already talking about when they go back again.
I'll share more about the trip soon as I am feeling better. I one more day of school and then I will be able to get better more quickly.

For dinner Ellie made Garlic Lime Chicken, a pasta dish and Zucchini Parmesan Crisps (they were very tasty!).

Garlic-Lime Chicken
Adapted from All Recipes via: Random Anderson

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Zucchini Parmesan Crisps
via: Damn Delicious

1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten

Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Serve immediately.

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