30 September 2010
So, I stabbed myself in the arm while making dinner Tuesday night. I knew it was a bad stab when all the things that are supposed to stay inside your body (i.e. tissue, fat, muscle) came squeezing out along with the blood. I applied pressure and, panicked, called Jonathan who was already on his way home. He surveyed the damage and moments later I was in the car on the way to the ER.... I ended up getting four stitches and, having stabbed so deep, have been unable to type because using my fingers made everything hurt THAT.MUCH.WORSE. Today my arm is feeling much better and I can now update you on the last two nights dinners (yes, I have still been cooking..what kind of wife would I be if I let a mere flesh wound take me out?!)
Tuesday night, the infamous night of "The Stabbing" --as I have started referring to it, was oven fried chicken and creamy bow tie pasta. It was very simple (minus the stabbing myself part) and ended up being very tasty. Let's get right into it.. before anything else thaw out 3-4 boneless, skinless chicken breasts. I cut mine into smaller strips once thawed. Soak these in milk.
Meanwhile, in a separate container mix up 1/4 cup flour, 1tsp of each: salt, sage, garlic powder, thyme, marjoram, oregano.
Add about half a teaspoon of pepper. Take chicken breasts and coat with mixture. Place all in a casserole dish, dot with butter and shake over parsley. You will bake this for about 25 minutes at 350.
Meanwhile, prepare your bow tie pasta according to directions on box. Before noodles are done cooking, add two cups of frozen peas. Drain all and place back in pan. Add 1 can onion and chive cream cheese. Add 1/4 cup milk. Stir to combine.
Once chicken is done, top each with parmesan cheese.