A little Valentines Day recap with a recipe on the side.

Some call Valentines Day "the Hallmark" holiday, and I get it.

But honestly I have fond memories of waking up and finding little chocolates and notes of love from my parents.

So in the ways of always wanting to creating memories my kiddies, we celebrate for them.

Hubs and I not so much.

The aftermath of the v-day loot, honestly not sure what I did before Target $1 bins...

And of course my Bug had to be decked out in hearts.

And then there is this kid...

He is coming more and more out of that baby shell and taking on the role of BOY each and everyday.

Like for instance when I was standing in the kitchen and he decided to chuck Lighting McQueen at his sister and gave her a fat lip last night.

Dude you are lucky you are this cute...

After a day filled with junk I made a yummy heart healthy dinner. I had pinned this recipe for Corn and Quinoa salad and was excited to try it last night. To go along with it I grilled up some lemon chicken.

For the chicken:

- chicken cutlets

- juice from one lemon

- poultry seasoning {I use Adobo}

- shallot {chopped}

- 1 tbsp extra light olive oil

Season the chicken with the poultry seasoning. Then place in a large zip loc bag with all the other ingredients. Seal and then with a jar light pound out chicken, this is something I always do, helps make the chicken tender and juicy. Let marinate for about 30 mins. Then using my grill pan over med high heat I grill for 6 per side. Served with the salad on a bed of spinach, it was DELICIOUS and a healthy dinner for my fam bam.

Hope you Valentines Day was filled with lots of love...

What we ate Wednesday. May 24th

It's Wednesday, aka FOODday.

Are you ready to link up?

I sure hope so.

Here is my recipe to share.

Mash Potato Stuffed Chicken with Lemon Parsley Sauce

Here is what you will need:

- chicken breast one per person {bone in}

- 1 lemon

- 1 tbsp parsley {I like the tube kind over fresh}

- mashed potato {one pack can stuff 4 breast}

- 2 tbsp room temp butter

- salt and pepper

Preheat the oven to 400. Make potatoes per bag instructions.

While potatoes cook zest the lemon, it should be around 1tsp. Once potatoes are cooked add the zest and mix.

*warning if you are chicken squeamish you may want to look away for the next three steps*

Carefully separate the skin from the breast, making sure not to make too big a hole.

With a spatula start stuffing the potatoes between the skin and the breast.

Smooth it towards the back as you go, until they are nice and filled.

And before they go in the oven drizzle with a little olive oil, rub it over the breast, and then season with salt and pepper. Bake for 40-50 mins.

Remove the chicken right away from the pan but leave the pan juices. Add the butter, parsley, and the juice from half the lemon. Whisk until forms a thickened sauce.

Plate the chicken and top with the sauce.

We ate ours with some oven roasted asparagus.

Yum to a BIG FAT O.

Lets link up!

-Grab my button and drop in your blog post

-Make sure the post is about food, a recipe, restaurant, MUST be food related.

-Link up the actual post not your blog

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