Cooking my Way with Rachael Ray

Two posts in 1 day after nothing for months...I know, I tend to shock myself as well. Dinner last night was terrific. Hell's Kitchen is one of my favorite shows on T.V. right now, so I told Greg to act like Gordon Ramsey and give me constructive criticism. I honestly think that everyone can benefit from constructive criticism regardless of what they are doing. Because I am not a steak person, I made a Chicken Version and a Steak Version of the traditional Caprese Salad that you may see in Italian restaurants. Typically tomatoes, buffalo mozzarella and basil drizzled with Balsamic Vinegar and some S&P to taste. For the Chicken: I used very thin chicken breasts. Really you could use any type of chicken. A full size breast could be used and pounded out to make it thinner or just butterflied or even chicken breast tenders and lay them out together almost connecting them. I laid the chicken on the board and dusted with S&P. I then cut up some tomatoes - any kind are fine - basi

Yes, I know. Don't remind me...I STINK at keep my blog updated. I guess on Julie and Julia is was much easier since the actors were being paid millions of dollars to do what I am attempting to do. So last night, Greg came home from work and since Mother Nature feels 100 degree temperatures are appropriate in July, we took a dip in the pool. We got to talking about my blog and cook book and I have gotten back on track and have committed once again to blog about my cooking. Despite not blogging, that doesnt mean I haven't been cooking. I would say at LEAST 5-6 nights per week I cook and it ain't no pb and j. So back to the grind...Last night's meal - A chicken caprese (for me) and steak caprese (for Greg) paired with a grilled veggie salad and BBQ creamed corn...