What’s up, Cookers?? It’s been like days, so be warned of this long winded and heartfelt entry. I missed fooding. A little.
I’d love to come in and tell you the reason that I haven’t written or posted in a week or so is that I’ve been soooo busaaaay, but I’d be a liar of the highest degree. I have not been doing anything except working PT outside the home and FT inside the home and inside myself.
I’ve made the decision to take leave of absence from all things social media again. I know my on again off again shit gets lame. I’m over it too, so I’m sticking with it this time for at least 2 months. Last time I did it for real was like 2013 and for 8 months. It was fabulous!! I am doing this with the exception of our yoga group. I go there in the early morning to check in with my yogi pals and instructor, and lay down my intentions for the day. That’s it. I’m in and I’m out. No scrolling, no posting, no notifications or memories, no sharing anything but the practice, and in a private setting with one purpose.
I might have to go in the FB Page to post the links for this blog, or perhaps Mr. Wonderful will do it for me. I bet I can talk him into it. Gonna try my best.
The proverbial wheels are always in motion heading toward some goal. This week’s journey is all about getting my chakras or “spirit wheels,” as I call them, oiled, aligned and moving in the direction of my dreams and visions, or manifesting, if you will. At the same time, I’m working on keeping those dreams and visions to myself. Did you know there are dream thieves out there?? Guard your vision boards closely.
Recently I embarked on a metamorphosis of sorts that includes much solitude, purging of things and people that don’t serve my highest self, deep soul meditation and body movement, feeding my spirit with books and music, loving my home and the beings within it and tons of self love and care. I have encased myself into a chrysalis (only moths come out of cocoons) of dull colored clothing and tough emotional inner work. I’m really focused on balance in life. I don’t want any attention or ego feeding from outside sources. That stuff gets in the way of real life and true growth. We start believing the bullshit (good and bad) that friends and foe feed us, and forget our own beliefs and intentions.
The issue I am experiencing is that while I really want to be alone and get to know me, some people are trying to pull me in different directions with their suggestions on how I should handle my life and some of my practices.
If I can speak my truth without hurting anyone’s feelings; I just want to love my sexy man, write some chapters in a book and for this little blog, build on a strong ass body without sharing sweat and tears with strangers, work that sweet little job, give my very best at all that I do and finally, be grateful and nurture this entire lovely life I’ve been gifted. Gifted!! Because I did some right things like stop being a drunk and phony bitch. I’m going to do what I love doing on my own silent and peaceful terms for awhile. For me. Not for anyone else. Not for pats on the back. Sincerely and finally giving zero fucks how anyone feels about how I’m living.
Now!! Enough about all that life stuff that’s not always so much fun. Let’s get back to the most important of all subjects. The food.
The dish I’ve decided to share today is soul nourishment, plain and simple. The man picked up some lovely chicken boobs, and we had some crumbs and cheeses hanging around, so here we are on a cold and gray Monday afternoon and I am making the cheat meal that should have happened as it usually does on Sunday evening.
It got skipped yesterday because I was at my friend’s house and being of service by helping her purge a few closets (’tis the season) and acquiring myself probably a $10K new wardrobe. Charmed life. Thanks, Kim!!
Let’s get cooking some yummy stuff, shall we??
Here’s the pic I know you want to see…
What You Need:
The Chicken Cutlets:
2 large boneless, skinless chicken breasts split into 4 filets
2 eggs, beaten
1 c fine breadcrumbs
1 Tbsp Italian seasoning
Pasta and Cheese Bed:
1 bag or box of pasta wheels or whatever
1 jar Alfredo sauce
1/2 jar Marinara sauce
I know. But c’mon. Are you making 2 kinds of sauce?? I don’t fucking think so. Good food doesn’t always have to be a headache. Besides I love Emeril. I’ve learned a lot from him over the years.
1 container ricotta cheese
1 tsp Italian seasoning
1/2 bag Italian blend shredded cheese
1 c Parmesan cheese
Remaining 1/2 jar Marinara sauce
What You Do:
Preheat oven to 350.
Boil large pot of salted and oiled water for pasta.
While waiting for water to boil, prep the chicken by rinsing, drying, butterflying. Totally rhymed that shit on purpose.
Whisk 2 eggs in a medium bowl.
Place breadcrumbs and Italian seasoning in a shallow pie plate.
Dip the chicken in egg and then into the breadcrumbs, and set aside on baking sheet lined with foil and sprayed with olive oil spray.
Add pasta to boiling water and prepare according to package directions for al dente pasta.
When pasta is done, drain and rinse in a colander.
Place alfredo sauce into the pot and then stir the pasta back in, coating it with alfredo.
Spray a 13×9 glass baking pan with olive oil spray.
Spoon and spread 1/2 cup or 1/4 jar of marinara sauce on bottom of pan.
Add 1/2 of the sauced pasta into baking pan.
Drizzle another 1/4 jar over this pasta layer.
In medium bowl (the one with eggs in it) whisk another egg and mix in ricotta cheese and tsp of Italian seasoning.
Place this mixture into a plastic bag and pipe it over the pasta. Yes, you’re right, it’s just like lasagna. Spread this around with a spoon.
Cover with foil and leave it.
Now get your chicken into the oven and bake 35 minutes or until crispy and cooked through. You can do what I did and roll a joint while this is working. Or cork some wine if that’s your thing. I can only fantasize about that…sigh.
At the 15 minute mark, add the pasta pan to oven and flip your chicken titties.
Set your timer at 20 and go relax. Write the rest of your blog, stretch, play with your dogs. Clean a cupboard. I don’t care.
When the timer buzzes, remove both pans from the oven.
The pasta should be bubbly and the chicken crisp.
Cover pasta with the Italian blend cheese.
Place chicken cutlets over the pasta.
Drizzle remaining Marinara over the chicken and top with Parmesan.
Now bake another 15 minutes uncovered.
Remove from oven and allow 10 minutes to cool while you put together a Caesar salad for the side.
Here’s a post oven pic…
This recipe takes a few steps and a little work, but I tried to make it easy with quality jarred sauce. It’s definitely a splurge meal. We really enjoyed ours.
Love, Peace and Burger Grease, Dolls.
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