Month: September 2014

Italian Chicken

Italian Chicken

I forget how much I love being with the campus community. All my friends live within a one mile radius, so someone is always popping by the house. This might inhibit productivity, but it greatly improves student satisfaction!

In other news, I have been an iPhone 6 owner for ten days. I only dropped it once so far (probably a record for me), and although I harbored a bit of skepticism with the bigger screen, I quickly adjusted and now love it.

Back to the community that I love… My boss just stopped over with tomatoes from his garden, so what was I to do? Cook with them, of course! Thus, I made Italian Chicken, a simple weeknight dish.

Italian Chicken

1/2 lb chicken tenderloins

2 medium tomatoes

2 tsp Italian seasoning

1/3 cup parmesan cheese

2 tbsp olive oil

salt and pepper

Heat oven to 350 degrees. Heat oil in a large saucepan. Add chicken and season with Italian seasoning, salt, and pepper. Brown and cook chicken (about 3 minutes each side), and remove to place in baking dish. Top chicken with a single layer of sliced tomatoes and parmesan cheese and bake for 7 minutes. Serve when the cheese looks delicious and gooey!

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Cumin Roasted Carrots

Roasted Carrots

Hello, second week of school. I’m settled back at school in Illinois, where I’m reconnecting with friends and starting to study. So far I love living in a house with my six best friends. All six of us are rational and considerate, so we’ll never have conflict. Stop laughing. I know we’ll have disagreements, but for now we’re on top of the world finding each other and the house.

I know the transition to fall vegetables has begun, since I saw Brussels sprouts at the farmers market last weekend. That being said, it’s time to roast carrots. This is the simplest side you’ll make, but it looks fancy and delicious.

Roasted Carrots

1 bunch carrots (about 15 medium sized)
2 tbsp olive oil
1 tbsp cumin
Salt and pepper

Heat oven to 450 degrees. Arrange carrots on jelly roll pan in a single layer and coat with olive oil. Sprinkle cumin, salt, and pepper on carrots. Roast carrots in oven, turning once, for 35-40 minutes, or until carrots are soft.